Zola Gregory

Seattle

Writer and Recipe Developer at Freelance

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Articles

This Strawberry Cream Soda Screams Summer

1 week ago | tastecooking.com | Zola Gregory

Recently I’ve rekindled my love of Italian sodas—not San Pellegrino but the kind made by flavoring seltzer water with a few pumps of Torani syrup (and, if you’re feeling wild, a splash of heavy cream). A strawberry Italian soda was my go-to coffee shop order as a child, but I still consider the creamy, sparkling drink to be a special treat, especially on a hot summer’s day. Making one at home is surprisingly easy.
This Delightfully Crisp French Pastry Is the Lazy Person's Doughnut

1 week ago | seriouseats.com | Zola Gregory

Cooking the batter on the stove hydrates and gelatinizes the starch in the flour, giving the batter its thick, pipable consistency. Using an instant-read thermometer to track the choux's temperature as you cook the batter on the stove ensures the batter thickens properly. Crisp, sugar-coated, and pillowy soft within, a hot doughnut fresh from the fryer is a glorious thing. Making doughnuts from scratch, however, is a bit of a marathon.
How Often Should You Be Replacing These Common Kitchen Tools?

2 weeks ago | wellandgood.com | Zola Gregory

Our editors independently select these products. Making a purchase through our links may earn Well+Good a commissionHave you ever looked at a scratched-up nonstick pan or old, smelly Tupperware and wondered if it was time for a trip to the store? Chances are, some of your most well-loved kitchen tools are indeed in need of replacing.
Aglio e Olio, Meet Scallions

2 weeks ago | tastecooking.com | Zola Gregory

It’s the weeknight winner you know and love, just a bit greenerGrowing up, my family ate a lot of spaghetti aglio e olio—a simple pasta dish consisting of olive oil, garlic, and sometimes chiles—except we just called it “garlic pasta.” This was a meal we ate when my parents were feeling lazy, or when there was almost no food left in the house, and it was always popular with me and my sister.
Toad in the What Now? This British Classic Deserves a Spot in Your Dinner Rotation

3 weeks ago | seriouseats.com | Zola Gregory

An optional step of resting the batter overnight yields a more flavorful Yorkshire pudding with a dramatic rise. Store-bought or homemade beef drippings (tallow) give the Yorkshire pudding and gravy rich, savory notes. Lightly caramelizing red onions for the gravy adds a touch of sweetness to the sauce. Outside of the United Kingdom, British food hasn't always had the best reputation—it was viewed by many as bland, beige, and boring.
This Easy Spring Dessert Has It All

1 month ago | tastecooking.com | Zola Gregory

Seeing pink stalks of rhubarb peeking through the soil of my garden is one of my favorite signs that spring has arrived. While I’m not one for strawberry-rhubarb pie (I prefer to keep the two separate), I often serve the rosy-hued vegetable in the British style: poached or baked alongside a bowl of rich custard. The marriage of tangy, sweet, and creamy flavors is just impossible to beat.
I Tried the Viral Cottage Cheese Ice Cream

1 month ago | wellandgood.com | Zola Gregory

Back in 2023, what seems to be one of the first recipes for high protein ice cream went viral on TikTok. The video shows holistic nutritionist and influencer Lainie Kates (@lainiecooks) making a no-churn “ice cream” by blending together cottage cheese and honey (though Kates says you can use whatever sweetener you like). She also folded in some peanut butter and chocolate chips before freezing the mixture until scoop-able.
Ripe vs. Unripe Bananas: Which Are Better for Your Health (and Cooking)?

1 month ago | wellandgood.com | Zola Gregory

Bananas: They are one of the most popular fruits out there, and for good reason. The tropical fruit is great for peeling and eating on its own, throwing into a smoothie, slicing and placing on top of a bowl of oatmeal or a stack of pancakes, or even using as a key ingredient to make desserts thicker or more sweet. Plus, they are packed with essential vitamins like B6, minerals like potassium, and other important nutrients like fiber.
A Noodle Salad That Brings the Green

2 months ago | tastecooking.com | Zola Gregory

Each spring, I become a fiend for the fresh vegetables that suddenly begin to appear at farmers’ markets and grocery stores—asparagus and peas, lettuces and herbs—and I begin to think up all the ways I can infuse my diet with the color green. Last year I developed my Sheet Pan Quiche with Asparagus and Leeks, and the year before that I enjoyed bowl upon bowl of my Green Minestrone with Basil Pesto. This year I was inspired by the sweet crunch of sugar snap peas.
Sourdough 101: How To Make (And Maintain) the Perfect Sourdough Starter

2 months ago | wellandgood.com | Zola Gregory

While sourdough bread may have exploded in popularity during the early days of the pandemic (IYKYK), it’s actually one of the oldest breads in the world, dating back some 5,000 years. In fact, before commercial yeast became widely available in the 19th century, sourdough was one of the *only* types of leavened bread.