Amelia Schwartz

Brooklyn

Associate Editor at Food & Wine

I like to pop and lock and jam and break.

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Articles

What’s Really the Best Way to Peel Hard-Boiled Eggs?

1 week ago | foodandwine.com | Amelia Schwartz

Peeling hard-boiled eggs can be a pain. Too often, you’re left with a surface speckled with tiny egg shell shards (and smelly fingers). While it’s never going to be a completely mess-free process, there are several tried-and-true methods we rely on to make the task of peeling eggs easier. Try one of these eight hacks the next time you’re boiling eggs for snacking or egg salad. While there’s certainly no harm in boiling farm-fresh eggs, they will likely be more difficult to peel.
How to Peel Hard-Boiled Eggs Like a Pro

1 week ago | msn.com | Amelia Schwartz

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How to Peel Hard-Boiled Eggs Like a Pro

1 week ago | yahoo.com | Amelia Schwartz

Peeling hard-boiled eggs can be a pain. Too often, you’re left with a surface speckled with tiny egg shell shards (and smelly fingers). While it’s never going to be a completely mess-free process, there are several tried-and-true methods we rely on to make the task of peeling eggs easier. Try one of these eight hacks the next time you’re boiling eggs for snacking or egg salad. Related: Does It Actually Matter If You Buy Brown or White Eggs?
When It Comes to Matzo Balls, Are You Team Floater or Team Sinker?

1 week ago | foodandwine.com | Amelia Schwartz

Photo: Food & Wine / Getty Images Every Passover, I — like most Jews — look forward to one dish in particular: matzo ball soup. When my mom made it, the matzo balls were consistently, ethereally fluffy. You could run a spoon through them with no effort, and they’d hold their shape, never disintegrating into the broth. To me, these “floaters” were precisely what matzo balls should taste and feel like.
How to Make the Fluffiest Matzo Balls, According to Jewish Chefs

1 week ago | msn.com | Amelia Schwartz

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What’s the Secret to the Fluffiest Matzo Balls? Here’s What 8 Jewish Chefs Say

1 week ago | foodandwine.com | Amelia Schwartz

The highlight of a Passover seder is undoubtedly matzo ball soup, which consists of round, boiled dumplings made of matzo meal served in a seasoned chicken broth. While some people might prefer matzo balls that are dense (otherwise known as “sinkers”), we’ve found that light, fluffy matzo balls (“floaters”) are generally more popular.
Book Your Trip

1 week ago | muckrack.com | Amelia Schwartz

YASSOUby Shaily LipaNamed after the casual Greek greeting, Yassou transports readers to Greece, where the cuisine is fresh and the sea is a true blue. Author Shaily Lipa shares traditional recipes inspired by her grandparents from Thessaloniki, embracing the simplicity and less-is-more approach of Greek cooking, from baked feta with jammy cherry tomatoes to salt-baked whole fish.
Not Everything Is Better Homemade — Here’s What Chefs Prefer to Buy Instead of Cook

1 month ago | msn.com | Amelia Schwartz

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We Asked 6 Chefs About the Foods They Never Make From Scratch — Their Answers Might Surprise You

1 month ago | foodandwine.com | Amelia Schwartz

Photo: Food & Wine / Getty Images You’d be forgiven for thinking that professional chefs make everything themselves. But just because chefs can make an ingredient doesn’t necessarily mean they choose to, especially when they’re cooking at home after a long day in the kitchen. Plus, some sauces and condiments simply can’t be replicated (looking at you, ketchup). Here are six cases where, in the words of Ina Garten, store-bought really is fine.
10 Ways to Upgrade Your Store-Bought Hummus

1 month ago | foodandwine.com | Amelia Schwartz

Photo: Food & Wine / Getty Images When you need to quickly throw together an appetizer, store-bought hummus is your best friend. There are so many excellent new brands on the market now — some that are nearly as good as what you’d get at a restaurant or make yourself. But the addition of just one ingredient can transform your hummus from good to gourmet. Here are 10 easy ideas to make your hummus a little more special.