Stacey Slate is a food writer in New York City. She has contributed to Mark Bittman's New York Times blog, Bitten, and is also a writer for Civil Eats and a new print publication, Remedy Quarterly. She is in the process of launching her own website where all of her work will be posted.
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5 Pioneering Ways to Cook with Beer
Beer is sure to be on most Super Bowl menus—but as part of a stew, or as batter for fried shrimp?... MORE
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The Secrets of Hybrid Fruit
The era of nectarcots, pluots, and jazz apples is upon us as biologists turn their attention to... MORE
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Why We Love Stinky Cheese
How come we trust, and even enjoy, cheese that smells like body odor?... MORE
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Snack Mixes That Won't Bite Back
Meatballs and bruschetta are messy and will leave you with breath unfit for a midnight smooch.... MORE
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Pancakes' New Topper
Move over, maple, there’s a new sweet syrup in town: sorghum.... MORE
