Sam Worley
Contributor
A former senior editor at Epicurious, Sam Worley is a freelance writer and editor. His work has appeared in Atlanta magazine, Chicago magazine, Lapham’s Quarterly, Condé Nast Traveler, Heated, the Chicago Tribune, Popula, the Outline, the LA Review of Books, the Awl, and elsewhere.
Recipes & Menus
How to Make a Real Upper Michigan Meat Pie
Pasties: they're hearty, they're hand-held, and they're served with butter and ketchup. What's not to love?
Recipes & Menus
Savory Carrot Tart? More Like Edible Work of Art
Forget about paint-by-numbers. This is paint-by-carrot.
Expert Advice
The Trick to Making the Best Homemade Butter
Homemade butter is haute enough, but one extra step will really give you something fancy.
Expert Advice
This Week in Food News: The Very First Brownies, Prison Cooking, and the Five-Second Rule Revisited
Plus: Does "healthy" actually mean anything?
Ingredients
The Best Song To Bake Biscuits To
A celebration of good old all-purpose flour, with a complementary recipe: chicken and biscuits.
Expert Advice
A Slice of Pie and a Cup of Coffee in Honor of Bob Dylan
Congrats on the Nobel Prize, Bob!
Ingredients
Everybody Should Get to Love Something Like Martha Stewart Loves Meringue
The sweetest relationships are bound by egg whites.
Recipes & Menus
Beef and Potato Pasties
A long-standing tradition in Upper Michigan, meat hand pies are the ultimate portable comfort food.
Expert Advice
Wikileaks' October Surprise: You Can't Rush Risotto
The most important revelation yet from Hillary's hacked emails.
Expert Advice
Huckleberry Muffins and "Male Gaze Macarons" in an Arty New Cookbook
With writing and recipes by everyone from Jane Smiley to Marina Abramovic, The Artists' and Writers' Cookbook is a fun, quirky, often beautiful mix.
Ingredients
Jack-o-Lanterns: More Than Just a Spooky Face
They're also the source of a delicious treat. What, you haven't heard of stem-to-tail pumpkin eating?
Recipes & Menus
Homemade Cultured Butter
Any heavy cream that's beaten long enough turns into butter, of course. But by incorporating one extra step in the process—culturing the cream with buttermilk or yogurt, essentially turning it into tangy, funky crème fraîche—this recipe reaches a whole new depth of flavor.
Expert Advice
This Week in Food News: Exploding Kale, Seaweed Farming, and the Future of Kosher
Vegetables are literally blowing up.
Expert Advice
Sustainable Home Cooking: How to Do It (and Why)
In the home kitchen, little actions can add up.
Ingredients
This Week's Song to Cook to: Cibo Matto's "Know Your Chicken"
The next step: roast your chicken. We've got the easiest recipe.
Expert Advice
Garlic Bread Isn't Italian. But It Sure Is Good.
We pay tribute to a buttery staple of both red-sauce restaurants and the freezer aisle. (And, with this recipe, your kitchen.)
Expert Advice
Meet the Freezer Hoarders of America
Dead birds, emergency rations, antelope necks—sometimes the strangest things in the house are hiding in the freezer.
Expert Advice
Moments in the Life of Scandinavian Baking Legend Beatrice Ojakangas
Upon the release of her new memoir, Homemade, an icon of Upper Midwestern Pastry Realness looks back.
Expert Advice
This Week in Food News: Home Cooking Is Back, Supermarket Pay-to-Play, and an Obama Appraisal
The best food news roundup you'll find. Really, folks. It's terrific.
Ingredients
The State of the Zoodle Is Strong
No spiralizer, no problem—now you can buy pre-made veggie noodles at the store.