Skip To Main Content
Hank Shaw on Muck Rack

Hank Shaw

Minneapolis-St.Paul
As seen in: To The Bone, Yahoo Life, The Atlantic, Substack, FOX Sports, Outside Magazine, Epicurious, SBS, Food & Wine, Simply Recipes, Democrat and Chronicle and
Is this you? As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work. Claim your profile

Get in touch with Hank

Contact Hank, search articles and posts on X, monitor coverage, and track replies from one place.

Learn more about Muck Rack

Actions

Share this page

Is this you?

As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
Claim your profile

Articles

How to Make an Herb Oil

|
By Hank Shaw
| To The Bone
I wrote generically about making herb oils (among other things) earlier this week, so I thought I’d give paid subscribers the details on exactly how I do it. I’ll give you the generic recipe, then places where you’ll need to switch things up depending on the ingredient. You’ll mostly start with fresh herbs, although there are occasions where the dried herb is superior. Use a neutral oil, too. I use grapeseed oil because it’s cheap, flavorless, and has a high smoke point.
Open in Who Shared Issue with article?

Salt, Sugar, Vinegar, Oil, Vodka

|
By Hank Shaw
| To The Bone
The inside of my fridge. Judge me if you want… It has been said that my kitchen is full of ingredients, not food. There is some truth to that. While yes, I usually have Kind bars and crackers around for quick calories, mostly what I do is make good things to eat, using fun, quirky, and intensely flavored ingredients — almost always of my own creation.
Open in Who Shared Issue with article?

New England-Style Anadama Bread Is Sweet, Dark, and Yeasty

|
By Hank Shaw, Disqus Baker, Ann Burdet
| Simply Recipes Verified
Credit: Elise Bauer This classic New England loaf bakes up dark, hearty, and gently sweet with molasses. Because it makes two loaves, you can slice one now and freeze the second for later. The sticky dough is simply spooned into pans, making this a very approachable bake. Have you ever had Anadama bread? It’s a traditional dark yeast bread from New England. Please welcome Hank Shaw as he shares the recipe for this delicious loaf he made for us the other day.
Open in Who Shared Issue with article?
See all 741 articles