Sam Sontag
Food52
New York, United States
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Past articles by Sam:
All About Minari, the Peppery, Bright, Wonderful Vegetable
Minari, the leafy vegetable that's also known as dropwort or watery celery, is fundamental to Korean cooking. Learn what it is and how to use it in recipes. → Read More
Can You Freeze Potatoes? We Investigated.
Wouldn't it be great to store that 10-pound bag of potatoes in the freezer so they stay fresh indefinitely? We tested out the theory: here's how to freeze potatoes. → Read More
DIY Corned Beef Is Cornier, Beefier, Better
If you've ever wondered how to cook corned beef, you're in luck. Here's a classic corned beef recipe to make for St. Patrick's Day. → Read More
7 Tomato Paste Substitutes for Pantry Pasta Emergencies (& More!)
Just think "umami," and you're on the right track. → Read More
How to Cook Black Beans for Stews, Burritos & Dips
Want to know how to cook creamy and tender black beans? Here are tips for the best way to cook dried black beans, from soaking, salting, to whether baking soda is helpful. → Read More
12 Warming Whiskey Cocktails to Slow-Sip This Winter
Try these 12 traditional whiskey cocktail recipes: from a Manhattan, Whiskey Sour, and Boulevardier to a classic Old Fashioned. → Read More
9 Cream of Tartar Substitutes You Probably Have in the Kitchen
When looking for cream of tartar substitutes, you have options—from lemon juice to butter to copper bowl. Here are the 9 best cream of tartar substitutes. → Read More
How to Brine a Turkey for the. Juiciest. Bird. Ever.
Here are a whole slew of tips on how to brine a turkey successfully. The dry brining method is the one we'd recommend for a deeply succulent, flavorful bird. → Read More
How to Make Home Fries, the Superior Potato Preparation (We Said It!)
Here's a step-by-step tutorial how to make the best crispy, perfectly tender home fries with potatoes and onions and peppers. All you'll need is a skillet. → Read More
11 Great Corn Syrup Substitutes (in Case You Don't Have it on Hand)
Here are the best corn syrup substitutes for candy-making and baking, from honey to golden syrup to date molasses to plain old granulated sugar. → Read More
How to Cook Millet, the Ancient Grain You Might Have Overlooked
Millet is an ancient grain that is naturally gluten-free. Here's how to cook it and incorporate into breads, porridges, savory salads, and sweets alike. → Read More
19 Sweet-as-Heck Substitutes for Brown Sugar
Here are 19 alternatives to substituting for brown sugar, in savory dishes, baked goods, pies, and more. → Read More
How to Make the Creamiest, Dreamiest Pudding (a Highly Underrated Dessert)
Making the best homemade pudding at home is as simple as you can be: All you need is dairy, cornstarch, sugar, and a flavoring, plus heat and a whisk. → Read More
The Right Way to Boil Potatoes (Even if You Think You Already Know How)
The ultimate guide to boiling potatoes, including how to cut, cook, and drain them perfectly—whether for mashed potatoes, potato salad, or french fries. → Read More
10 Surefire Substitutes for All-Purpose Flour
Here are a bunch of substitutes for all-purpose flour, both wheat products and gluten-free. From rice flour to kamut to buckwheat, you'll find all your options. → Read More