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 pain au chocolat, enchiladas, and Neapolitan pizza.

Vegan Chocolate Chip Cookies from Levee Baking Co.

The other day, I got really worked up about a piece in Esquire about how the restaurant revolution is ending. I’m not sure why, aside from the fact that it was a huge insult to anyone living in the Midwest and … 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. Spring is officially here in St. Louis. I took a couple sanity walks last week after finally securing a bandana … Continue reading

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Response to Jeff Gordinier’s Esquire Piece

Last night, I was scrolling through Twitter when I saw this tweet from Kim Severson, food correspondent for The New York Times: Here’s ⁦@JeffGordinier⁩ arguing that the restaurant revolution is officially over. Do you agree with him? https://t.co/BQHLvt9toD — Kim … Continue reading

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Tomato and Scallion Grilled Cheese

Everyone should have a good grilled cheese recipe in their back pocket. This is mine. I decided to add scallions and tomatoes to my traditional cheddar grilled cheese to use up some of my farmers’ market produce. I first had … Continue reading

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Sourdough Bread

Five years ago when I was living in DC, I was browsing a local bookstore and one book caught my eye, “In Search of the Perfect Loaf: A Home Baker’s Odyssey.” In the book, local author and home baker Samuel … 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. Last week I spent more time indoors than the previous one. I think it’s partly because I’m starting to freak … Continue reading

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Baked Doughnuts with Askinosie Chocolate

I was craving doughnuts the other day, so I decided to make a big batch of them for breakfast Friday morning. I love doughnuts of all shapes and sizes: Baked, fried, glazed, frosted…As long as it’s sweet and fluffy with … Continue reading

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