Patty Lee
Writer and Editor at Freelance
writer. eater. native new yorker. formerly @thekitchn @nydailynews @timeoutnewyork @zagat @todayshow @marthaliving
Articles
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1 month ago |
simplyrecipes.com | Patty Lee
Simply Recipes / Getty Images Like many families with kids, mine consumes a lot of mac and cheese. It's one of those pantry staples that always saves the day when schedules are packed and hunger strikes fast. Since I didn’t grow up with boxed mac and cheese (the quick-fix meal of my childhood was frozen dumplings), I didn’t have an affinity or nostalgia for a specific brand.
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1 month ago |
yahoo.com | Patty Lee
Like many families with kids, mine consumes a lot of mac and cheese. It's one of those pantry staples that always saves the day when schedules are packed and hunger strikes fast. Since I didn’t grow up with boxed mac and cheese (the quick-fix meal of my childhood was frozen dumplings), I didn’t have an affinity or nostalgia for a specific brand. So over the years, I've tried many different flavors and styles, from the iconic blue-boxed Kraft to the house brands at my favorite grocery stores.
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2 months ago |
simplyrecipes.com | Patty Lee
I have a serious weakness for chewy desserts. I grew up eating all sorts of springy Chinese treats—dishes like nuo mi ci (glutinous dumplings filled with ground peanuts and sugar), shao bing (toasted rice cakes stuffed with red bean paste), and nian gao (baked sticky rice cake). Sinking your teeth into something bouncy is so satisfying. In fact, it’s such a coveted texture in Taiwan that there’s even a unique term to describe it: QQ.
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2 months ago |
msn.com | Patty Lee
Continue reading More for You Continue reading More for You
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2 months ago |
allrecipes.com | Patty Lee
Plus, a crucial step not to be missed!By Patty LeePublished on January 31, 2025 Photo: Dotdash Meredith Food Studios Brussels sprouts have long been considered a love-it-or-hate-it vegetable, but with the right cooking technique, they can win over even the staunchest critics. Their transformation from bland and mushy to crispy and caramelized is all about technique. That’s why we turned to chefs for their secrets to the crispiest, most flavorful Brussels sprouts.
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RT @thekitchn: Join us for Thanksgiving Food Fest as @cupoftj & @leepatty walk you through her hot pot Friendsgiving menu. Plus, she’s LIVE…
Fellow Stuy grads, was this you? I also found myself in a teacher-led pod after we evacuated and still feel immensely grateful
For the 20th anniversary of 9/11, I'd love to solve a little personal mystery & could use some help from the internet. 1/
Always love reading @mariuyehara’s work and especially excited to see her on @thekitchn this week
One of my favorite stories to ever be published on @thekitchn! This was a joy to edit, and working with @mariuyehara was as great as I thought it would be. https://t.co/SyI3Bb29FP
