Daniela Galarza

New York, The Sink

Staff writer @wapofood @washingtonpost ✊🏽 proud member @postguild + on the EC of @WBNG32035 📝 Sign up for my free newsletter, Eat Voraciously

Featured in: Favicon

washingtonpost.com Favicon

elmundo.es Favicon

chron.com

nationalpost.com Favicon

seattletimes.com Favicon

inquirer.com Favicon

publico.pt Favicon

detroitnews.com Favicon

post-gazette.com Favicon

vancouversun.com + 90 more

Articles

Jalapeño poppers are great. These shishito popper tacos are better.

1 month ago | sandiegouniontribune.com | Daniela Galarza

By G. Daniela GalarzaThe Washington PostThe American sports bar menu, heavy on crispy, salty and cheese-laden snacks, has not changed much since the 1980s. Chicken wings, a dip or two, nachos and at least one other fried thing — alongside a few beers — have fortified fans through countless wins and losses.
Jalapeño poppers are great. These shishito popper tacos are better.

Mar 18, 2025 | dailyherald.com | Daniela Galarza

Inspired by jalapeño poppers — a popular bar and game-day snack — these shishito pepper tacos are well-suited for a crowd. Rey Lopez for The Washington Post; food styling by Marie Ostrosky The American sports bar menu, heavy on crispy, salty and cheese-laden snacks, has not changed much since the 1980s. Chicken wings, a dip or two, nachos and at least one other fried thing — alongside a few beers — have fortified fans through countless wins and losses.
Brown Butter Lentils

Mar 12, 2025 | washingtonpost.com | Daniela Galarza

Democracy Dies in DarknessCommentSaveBy G. Daniela GalarzaQuick-cooking red lentils are enriched with brown butter and seasoned with warm spices in this variation of masoor dal. Inspired by the late chef Floyd Cardoz’s layering of spices and chiles, cookbook author Madhur Jaffrey’s penchant for browned onions, and blogger Archana Mundhe’s use of tomato and jaggery, this humble pot of stewed legumes sings.
This roasted vegetable bibimbap brings balance to every bite

Mar 12, 2025 | fredericknewspost.com | Daniela Galarza

Bibimbap is a riot of flavor: a bowl of rice and vegetables with maybe some meat and maybe an egg and probably a sauce that scratches an itch for umami, sweetness, tang and spice. This recipe for bibimbap is adapted from Seji Hong’s “Korean Made Easy,” a fantastic introduction to homestyle Korean cooking. Hong is the founder of BomBom sauces, a U.K.-based line of savory condiments.
Mushrooms, spinach, egg and cheese take this oatmeal in a savory direction

Mar 4, 2025 | dailyherald.com | Daniela Galarza

Pantry staples come together in this pot of savory mushrooms, oats and eggs. Dried mushrooms create an almost-instant mushroom broth. Toasting the oats in butter deepens their flavor. Photo by Rey Lopez for The Washington Post; food styling by Carolyn Robb I think of porridge as a cold-weather breakfast food, served in a bowl with a spoon, hot enough to melt a pat of salted butter and teaspoon of brown sugar.
Make this speedy chicken soup to help you through cold season

Feb 12, 2025 | sandiegouniontribune.com | Daniela Galarza

By G. Daniela GalarzaThe Washington PostI probably shouldn’t put this in writing, but I did not get sick with a respiratory illness in 2024. I got close, though. One day in November, after a night spent near a drafty window, my head felt heavy and my throat scratchy. “I’m going to have some tea and take a nap,” I told my partner, Joe.
Jalapeño poppers are great. These shishito popper tacos are better.

Feb 12, 2025 | spokesman.com | Daniela Galarza

The American sports bar menu, heavy on crispy, salty and cheese-laden snacks, has not changed much since the 1980s. Chicken wings, a dip or two, nachos and at least one other fried thing – alongside a few beers – have fortified fans through countless wins and losses. But it wasn’t until the 1990s that bars across the United States regularly started offering what is arguably the ideal complement to an emotional game, a happy throuple of crunch, spice and hot cheese: the jalapeño popper.
Jalapeño poppers are great. These shishito popper tacos are better

Feb 7, 2025 | postguam.com | Daniela Galarza

The American sports bar menu, heavy on crispy, salty and cheese-laden snacks, hasn’t changed much since the 1980s. Chicken wings, a dip or two, nachos and at least one other fried item - alongside a few beers - have fortified fans through countless wins and losses. But it wasn’t until the 1990s that bars across the United States regularly started offering what is arguably the ideal complement to an emotional game: the jalapeño popper, a happy throuple of crunch, spice and hot cheese.
Column | Jalapeño poppers are great. These shishito popper tacos are better.

Feb 6, 2025 | washingtonpost.com | Daniela Galarza

This column comes from the Eat Voraciously newsletter. to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. The American sports bar menu, heavy on crispy, salty and cheese-laden snacks, has not changed much since the 1980s. Chicken wings, a dip or two, nachos and at least one other fried thing — alongside a few beers — have fortified fans through countless wins and losses.
Shishito Popper Tacos

Feb 5, 2025 | washingtonpost.com | Daniela Galarza

Democracy Dies in DarknessCommentSaveBy G. Daniela GalarzaInspired by jalapeño poppers — a popular bar and game-day snack — these shishito pepper tacos are well-suited for a crowd. Mild shishitos turn silky when they’re stuffed with a savory cream cheese mixture, topped with shredded cheese and baked on top of tortillas. If you can’t find shishitos, you can use Padrón peppers, which are a little bit spicier. If you really like the heat, use jalapeños or serranos.