Rachel Levin

San Francisco

Writer and Editor at Freelance

writer, eater, runner, mother pub'd @nytimes @newyorker @eater @outsidemagazine @bonappetit @sfchronicle + books! LOOK BIG/ EAT SOMETHING/STEAMED/WHO ATE WHAT

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Articles

Prime vs. Choice Beef: A Rancher Explains the Difference

2 weeks ago | simplyrecipes.com | Rachel Levin

Simply Recipes / Photo Illustration by Wanda Abraham / Retailers belowKey Takeaways• USDA Prime beef boasts superior marbling, tenderness, juiciness and flavor. It's also more expensive than USDA Choice. • USDA Choice beef offers a balance of tenderness and affordability and is ideal for everyday meals. • Prime cuts shine with simple, high-heat cooking methods like grilling or pan-searing.
Prime vs. Choice Beef: A Rancher Explains the Difference

2 weeks ago | yahoo.com | Rachel Levin

Key Takeaways• USDA Prime beef boasts superior marbling, tenderness, juiciness and flavor. It's also more expensive than USDA Choice. • USDA Choice beef offers a balance of tenderness and affordability and is ideal for everyday meals. • Prime cuts shine with simple, high-heat cooking methods like grilling or pan-searing. • Choice cuts benefit from moist cooking techniques such as braising, or marinating before grilling to enhance tenderness.
Martha Stewart's 1-Ingredient Upgrade for Better Brownies Every Single Time

1 month ago | simplyrecipes.com | Rachel Levin

Simply Recipes / Getty ImagesKey Takeaways• Swapping half the butter with oil yields fudgier, denser brownies. • Oil adds moisture and density without the water content found in butter. • Go with neutral canola or vegetable oil or more flavorful coconut or olive oil. All brownie lovers have a strong opinion on what makes a perfect brownie. There are proponents of crispy corners, chewy edges, and soft middles.
The Surprising Ingredient I Always Add to Egg Salad

1 month ago | simplyrecipes.com | Rachel Levin

• Quick-pickled celery adds brightness and crunch to transform ordinary egg salad. • Pickling takes just minutes and the celery keeps for a week in the fridge. • Experiment beyond celery with other favorite raw veggies. Hard-boiled eggs are a polarizing food in my household. And by that I mean I’m the only one who likes them. When I mash them up with mayo for egg salad, I can guarantee I’ll be eating one of my favorite meals completely alone.
The Surprising Ingredient I Always Add to Egg Salad

1 month ago | ca.style.yahoo.com | Rachel Levin

Simply Recipes / Adobe StockKey Takeaways• Quick-pickled celery adds brightness and crunch to transform ordinary egg salad. • Pickling takes just minutes and the celery keeps for a week in the fridge. • Experiment beyond celery with other favorite raw veggies. Hard-boiled eggs are a polarizing food in my household. And by that I mean I’m the only one who likes them. When I mash them up with mayo for egg salad, I can guarantee I’ll be eating one of my favorite meals completely alone.
The Surprising Ingredient I Always Add to Egg Salad

1 month ago | yahoo.com | Rachel Levin

• Quick-pickled celery adds brightness and crunch to transform ordinary egg salad. • Pickling takes just minutes and the celery keeps for a week in the fridge. • Experiment beyond celery with other favorite raw veggies. Hard-boiled eggs are a polarizing food in my household. And by that I mean I’m the only one who likes them. When I mash them up with mayo for egg salad, I can guarantee I’ll be eating one of my favorite meals completely alone.
This Surprising Ingredient Makes Deviled Eggs Taste Like a Million Bucks

1 month ago | simplyrecipes.com | Rachel Levin

Simply Recipes / Kelly HamiltonKey TakeawaysButter enhances the creaminess of the deviled egg filling. To avoid a greasy texture, use room temperature butter and blend thoroughly. For 12 deviled eggs, start with two tablespoons of butter. At a close friend’s bridal shower a few months ago, her mom, a French-trained chef, catered the entire event. The spread was inspired by recipes from chef and cookbook author Yotam Ottolenghi and was over the top in the best possible way.
Ikea’s food hall may be dying, but its Swedish meatball class gave me life

2 months ago | sfstandard.com | Rachel Levin

There are two types of Ikea people: Those who go for the assemble-yourself bed frames and bookcases, and those who go for the Swedish meatballs, smooth as Ping-Pong balls, doused in cream sauce and flanked by fluorescent green peas, mashed potatoes, and tangy lingonberry sauce. For $4.99, they are the centerpiece for an iconic Ikea cafeteria feast. And now, only in San Francisco, there’s a third type of Ikea person.
Andrew Garfield Talks Chappell Roan and "We Live in Time"

2 months ago | theskimm.com | Rachel Klein |Blake Lew-Merwin |Allison Councill |Kat Klein |Rachel Levin

With great power comes great responsibility. And Andrew Garfield nailed it. We chatted with the “We Live in Time” star about his perspective on love, favorite Billie Eilish song, and more. Spidey senses activate.
The 1-Ingredient Upgrade for Better Roasted Sweet Potatoes

Jan 20, 2025 | simplyrecipes.com | Rachel Levin

Ever find yourself stuck with a tray of roasted sweet potatoes that, while flavorful, lacked that satisfying crispy element? After numerous rounds of experimenting in my kitchen, I discovered a game-changer for achieving the perfect balance of a sweet, soft interior and a crispy exterior. Plus, there’s no frying involved. The secret? A sprinkle of cornstarch. This one-ingredient upgrade has transformed my roasted sweet potatoes from tasty but soggy to delicious and reliably crispy.