Author Archives: Emily Wasserman

About Emily Wasserman

Hi! My name is Emily and I'm a writer based in St. Louis. If I was stranded on an island and could request three items of food, they would be avocados, Halloumi and chocolate croissants.

Chicken Pot Pie from ‘Salt, Fat, Acid, Heat’

Last week my friend loaned me her copy of Samin Nosrat’s “Salt, Fat, Acid, Heat” cookbook. I started flipping through it and the first recipe I landed on was this one for chicken pot pie. I immediately felt that I … Continue reading

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Dimanche (That Means Sunday)

Welcome to this edition of Dimanche (That Means Sunday), a roundup of things that caught my eye this past week. This edition of Dimanche comes a day late on Lundi, the French Monday, because I decided to take a much … Continue reading

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Lemon Cornmeal Muffins

A few weeks ago I was digging through a box of books in my apartment and I came across my Huckleberry cookbook. I bought the cookbook a a few years ago when I was living in D.C. but dreaming of visiting … Continue reading

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Sea Salt Chocolate Chip Cookies

I’ve been craving chocolate chip cookies this week so last night, I decided to make some. I knew I wanted them to be extra salty so I used my last stick of salted butter. Then, I decided to take it … Continue reading

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Orecchiette Vegetable Bean Soup

Yesterday there was an ice storm in St. Louis so I hibernated all day and made lemon cornmeal muffins and orecchiette vegetable bean soup. I’ll tell you about the lemon muffins later this week, but first, I’ll give you the … Continue reading

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Dimanche (That Means Sunday)

Welcome to this edition of Dimanche (That Means Sunday), a roundup of things that caught my eye this past week. The last week in St. Louis was challenging weather-wise. We enjoyed beautiful, spring-like temperatures last Sunday and now, there’s an … Continue reading

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Sweet Potato Risotto

Cooking risotto is a cathartic experience. Some people might say that it’s a tear-your-hair-out experience because of how much work it involves, but I’d argue that it’s more healing than it is enraging. I usually make risotto when it’s cold … Continue reading

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