Jess Eng
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Articles by Jess Eng
I buy these frozen vegetables instead of fresh-they’re sweeter, more convenient, and less work
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I Buy These Frozen Vegetables Instead of Fresh—They’re Sweeter, More Convenient, and Less Work
I look forward to pea season all year long: The season—just a few weeks in April—is heartbreakingly short, so when peas appear at the farmers market, I snap them right up. Though I don’t usually purchase fresh peas when they’re out of season, my craving for the vegetable got the better of me one January. I bought a package of fresh peas from the grocery store, hoping to make a simple salad.
I Buy These Frozen Vegetables Instead of Fresh—They’re Sweeter, More Convenient, and Less Work
Not all heroes wear produce stickers. Jess Eng Sat, October 17, 2026 at 8:00 PM EDT 5 min read Add Yahoo as a preferred source to see more of our stories on Google. Add Yahoo on Google Credit: Getty Images / pundapanda I look forward to pea season all year long: The season—just a few weeks in April—is heartbreakingly short, so when peas appear at the farmers market, I snap them right up.
I Buy These Frozen Vegetables Instead of Fresh—They’re Sweeter, More Convenient, and Less Work
I look forward to pea season all year long: The season—just a few weeks in April—is heartbreakingly short, so when peas appear at the farmers market, I snap them right up. Though I don’t usually purchase fresh peas when they’re out of season, my craving for the vegetable got the better of me one January. I bought a package of fresh peas from the grocery store, hoping to make a simple salad.
At the Corner of Mumbai and Mexico City: Bombay Birria & Other New Spots
Even if you have a dependable bagel spot, it's still exciting to follow the burgeoning crop of bagel entrepreneurs. Apollo Bagels and Pop-Up Bagels-which started in 2022 and 2020 respectively-are no longer the new kids in town. Enter Caputo Bagels, a modern bagel shop with a hand-rolled sourdough version founded by a fifth-generation New York baker.
We Tried 14 Brands of Beef Jerky, and a Grocery-Store Classic Beat the Competition
We taste-tested 14 brands of beef jerky you’re likely to find at your local supermarket or online. To find the very best one, we sampled each without knowing which brand was which. Our winner is Jack Link’s Original Beef Jerky, but we also crowned four runners-up. Every time hunger strikes on a road trip, I reach for the beef jerky I keep stashed in my glove compartment.
The Buffet Makes a Comeback, a Portuguese Wine Haven, & More Food News
One of the more luxurious meals I had as a kid was at an all-you-can-eat soup and salad bar, Sweet Tomatoes. Once a year, I remember clamoring for the clam chowder and chili, but mostly the handheld desserts at the end of the hall. I stopped going when things got busier, but I was once...
Chaoshan Beef Hot Pot in Sunset Park and Other Things We're Eating
Occasionally, I'll find a restaurant on Google Maps with a sparsely populated Instagram and no website whatsoever. Last month, that was Late Night Frog, a Sunset Park restaurant specializing in frog legs cooked in red chili oil. Before that, it was Mongolian Momo King, which I recently covered for Edible Manhattan. This month, I was very pleased to learn about ChowShan Bull Demon King, a beef hot pot restaurant that's all but common in the southern China region of Chaoshan.
Texas BBQ with Mexican Influences & Other Things We're Eating this Week
I grew up in San Francisco, so of course I was familiar with Tartine. My mom waited in its famously long line, and when I was old enough to drive, I made the same patience-testing journey. Little did I expect that Chad Robertson, the bakery's founder, would make the leap to the East Coast and start a completely new concept. (Date still TBD!) Beyond bread news, I took a spin through Brooklyn's recently opened and soon-to-debut restaurants and rounded up the very best.
Mongolian Momo King: From Food Cart Fandom to an East Village Home
Until a few years ago, Mongolian food was nearly impossible to find in New York City, that is unless you had a Mongolian grandmother on speed dial or knew the secret menu of a Mongolian-owned sushi restaurant. That all changed in early 2024, when Mongolian Momo King food cart rolled into the city and quickly grew a cult following. Every day, you'd find chef-owner Khurelbaatar "Kai" Ochir slinging noodles behind the window and joking with customers about his self-described Mongolian drip.
5 New Manhattan Restaurants to Try in September
I'm so ready for the fall. As a Californian, I spend the whole year praying for cooler weather, so when the leaves start changing and the sweaters come out, I'm in. It's also when new restaurants start coming out of the woodwork. Below, we've rounded up a snapshot of the latest restaurant openings in Manhattan, along with a few more to come.
Best New Brooklyn Restaurants to Try this September
Brooklyn's summer gets a lot of glory, but personally, I can't wait for the fall. It's a season of Over the Garden Wall showings, spiced beverages, and slow drifting leaves in Prospect Park. Also: restaurant openings. I took a spin through the borough's much-awaited arrivals, and rounded up the very best.
6 New Brooklyn Restaurants We're Excited About
For the past two-ish months, I've had a blast running around Brooklyn covering events for Edible Brooklyn. Fall, though, belongs to the borough's chefs, some of whom have been waiting months if not years to open their dream restaurants. Starting this week, I'm equally excited to be bringing you news of Brooklyn restaurant openings.
Want to Be a Better, More Efficient Cook? Start With These 6 Simple Prep Habits
Behind every successful cook is an organized prep list. When I worked as a prep cook, I followed one to a tee every morning. Most days, I wasn't even at the stove. I was prepping: unloading groceries, sharpening the knives, putting ingredients away, and keeping my station clean as I chopped onions and peeled beets. Organizing the kitchen every day and taking the time to prep my ingredients properly instilled good habits, and I am a much tidier, more efficient home cook because of it.
This Almost-Instant Dinner Is Cool, Creamy and Packed With Flavor Original
When I tell people I can make my favorite recipe in under two minutes, they rarely believe it. There’s no secret, just a humble pantry ingredient: silken tofu. Soft and wobbly with a subtly sweet soybean flavor, silken tofu is a versatile ingredient that takes on the flavor of any sauce or condiment. It’s just one member of a larger soybean curd family that includes tofu skin, tofu puffs, and firm tofu—all varieties I keep in the back of my fridge or freezer.
Our 10 Most Popular Sandwich Recipes Are Popular for a Reason Original
Sandwiches are a top-tier lunch in my book, especially since I don’t have to turn on the stove. If you’re also a part of the sandwich fan club, you’re in luck, because our site features a robust collection of sandwich recipes, including creamy egg salad sandwiches, extra cheesy smash burgers, and tuna melts with buttery, crusty bread. (And for the record, hot dogs aren’t a sandwich.) We’ve rounded up our most-saved sandwich recipes from MyRecipes, our free tool for saving and organizing recipes.
Love Miso? This Tangy, Savory Fermented Ingredient Also Deserves a Spot in Your Pantry Original
Credit: Getty Images / Waqar Hussain Traditionally used in East and Southeast Asian cuisines, red koji is a pantry powerhouse that can add color and rich, savory flavor to dishes it’s used in. Dip your toes into the world of fermentation, and you’ll inevitably encounter koji. This fuzzy, mold-inoculated grain is the backbone of soy sauce, miso, and sake, and a darling of fermentation circles.
5 New Brooklyn Restaurants We're Excited About
For the past two-ish months, I've had a blast running around Brooklyn covering events for Edible Brooklyn. Fall, though, belongs to the borough's chefs, some of whom have been waiting months if not years to open their dream restaurants. Starting this week, I'm equally excited to be bringing you news of Brooklyn restaurant openings.
5 New Manhattan Restaurants to Check Out
From momo to an Indian-inflected chophouse fare and Thai seafood, these new NYC restaurants are offering elevated global flavors
9 Easy Canned Fish Recipes Our Editors Make Again and Again
Credit: Serious Eats / Vicky Wasik Canned seafood is unquestionably having a moment: You’ll find these petite sea creatures on restaurant and bar menus, featured in popular recipes online and in print, and even starring in cookbooks such as Tin to Table by Anna Hezel and The Fishwife Cookbook by Becca Millstein and Vilda Gonzalez. Dozens of websites now sell tinned fish from around the world, including Portugal, Spain, Norway, the Pacific Northwest, Japan, and China.
The Simple Science Behind Crispier Potatoes, Better Marinades, and Richer Chocolate Original
Every food has a pH: a measure of its acidity or alkalinity on a scale from zero (very acidic) to 14 (very alkaline). Shifting that balance by raising or lowering the pH can change the way ingredients cook, appear, and taste. In addition to having a low pH, acids share common traits, including sourness and the ability to denature proteins. Meanwhile, alkaline solutions are bitter and can accelerate browning, break down starches, and even unfold proteins and their peptide bonds.
The Surprising Reason Some Eggs Have Double Yolks
Double-yolked eggs are the result of a hen releasing two yolks in quick succession. The two yolks travel down the hen's oviduct together and are encased in a single shell. I've never gone out of my way to purchase double-yolked eggs, but I recently learned that many people do. Tempted by a chance of finding a double yolk, Redditors exchange tips on finding the rare eggs.
The Surprising Reason Some Eggs Have Double Yolks Original
Double-yolked eggs are the result of a hen releasing two yolks in quick succession. The two yolks travel down the hen's oviduct together and are encased in a single shell. I've never gone out of my way to purchase double-yolked eggs, but I recently learned that many people do. Tempted by a chance of finding a double yolk, Redditors exchange tips on finding the rare eggs.
The 18 Summer Potluck Recipes Everyone Will Ask You For
If anyone shouts “summer potluck?!” into the group chat, I’m interpreting that as a call for a full-on feast. After all, it's the season of grilled sliders, chopped watermelon, and naps beneath a canopy of trees. And, of course, eating everything in the company of others. That said, few things are more embarrassing than realizing your potluck dish is a twin, or triplet, or someone else’s. It happens more than I’d like to admit.
This Legendary San Francisco Burrito Recipe Brings Me Home With Every Bite Original
I was born and raised in San Francisco, but moved to the East Coast in 2017. I only visit my hometown a few times a year, but the moment my plane touches down, I head straight to La Taqueria in the Mission District for a burrito. Anyone who has kindly volunteered to pick me up from the airport immediately regrets it: For 20 minutes, they have to endure my hunger-fueled ramblings as I rave about how much I've missed the comically large Mission-style burrito on the way to the restaurant.
This Legendary San Francisco Burrito Recipe Brings Me Home With Every Bite
Skinny Skillet Orange Chicken Recipe Is Better Than Takeout (No Refined Sugar, 35 Minutes) Want to have your orange chicken – and eat it, too? Then you will love this skinny (OK, skinnier) orange chicken recipe. This high-protein recipe is …
A Comprehensive Guide to Makgeolli, Plus 11 to Try
Over the last few decades, there’s been a makgeolli boom in Korea and around the rest of the world. While this beverage is typically referred to as a rice wine in English, it’s not quite a wine, nor a beer, and despite its similar appearance, not a sake. Instead, makgeolli fits squarely into the vast universe of sool, the Korean word for alcohol as well as Korea’s all-encompassing category of rice alcohol.
“The Fast, 2-Ingredient Topping I Make Every Week for Salads, Tacos, and More”
I've never met a pickled red onion I didn't like. Tangy, tart, and vibrantly magenta, these tender alliums make a zippy topping for tacos, cheesy pizza, and even potato salad—worlds better than the harsh, pungent snap of raw onion. But the word "pickle" conjures images of lengthy pickling processes—even "quick" pickles, where a vinegary brine is poured hot over a vegetable and left to soak for several hours, require more time than I often have.
“The Fast, 2-Ingredient Topping I Make Every Week for Salads, Tacos, and More”
I've never met a pickled red onion I didn't like. Tangy, tart, and vibrantly magenta, these tender alliums make a zippy topping for tacos, cheesy pizza, and even potato salad—worlds better than the harsh, pungent snap of raw onion. But the word "pickle" conjures images of lengthy pickling processes—even "quick" pickles, where a vinegary brine is poured hot over a vegetable and left to soak for several hours, require more time than I often have.
How to Reuse Frying Oil Without Ruining Your Food Original
Deep-frying at home isn't the cost- or labor-intensive technique it's made out to be, as long as you know how to prolong the life of your oil. To prevent oil degradation, we generally recommend choosing a neutral oil, maintaining a steady temperature while frying, and cleaning the crumbs out as you go. Strain and store the oil properly between uses, and you can reuse it a dozen or more times. Deep-frying at home gets a bad rap, mainly because it's thought of as inconvenient and wasteful.
This Pantry Ingredient Boosts Flavor Instantly—So Why Is It Still Controversial? Original
Serious Eats / Amanda Suarez MSG is my go-to ingredient that adds depth of flavor to my dishes. It should be added in addition to the salt already listed in a recipe, not as a replacement for it. For every teaspoon of Diamond Crystal kosher salt, I start with 1/4 teaspoon of MSG and increase it to around 1/2 teaspoon if it needs a more savory punch. MSG—monosodium glutamate—has always shaped the way I eat and cook.
How to Make Creamy, Restaurant-Style Scrambled Eggs at Home Original
The secret to restaurant-quality scrambled eggs isn’t a secret at all—it’s a handful of small technique tweaks, like proper whisking and pulling them off the stove at the right time, that make a big difference. I always like my scrambled eggs the same way: creamy and pillowy, with small, delicate curds. Though these sorts of eggs are easy to get at a good restaurant, where professional chefs quickly and flawlessly whip up plates of tender eggs, I used to struggle to nail this texture at home.
What It Means When You Crack an Egg and Find Two Yolks Original
Double-yolked eggs are the result of a hen releasing two yolks in quick succession. The two yolks travel down the hen's oviduct together and are encased in a single shell. I've never gone out of my way to purchase double-yolked eggs, but I recently learned that many people do. Tempted by a chance of finding a double yolk, Redditors exchange tips on finding the rare eggs.
The One Frozen Vegetable I Always Choose Over Fresh-and Why It Tastes Sweeter Original
I look forward to pea season all year long: The season—just a few weeks in April—is heartbreakingly short, so when peas appear at the farmers market, I snap them right up. Though I don't usually purchase fresh peas when they're out of season, my craving for the vegetable got the better of me one January. I bought a package of fresh peas from the grocery store, hoping to make a simple salad.
The 10-Minute Creamy Peanut Butter Noodles I Make on Repeat
Melting the peanut butter spread and lard in the microwave makes it easier to mix with the other ingredients. Garlic oil gives the sauce a sweet, aromatic note. Vigorously mixing the peanut butter, lard, garlic oil, dark soy sauce, toasted sesame oil, and noodle cooking water creates a smooth, silky sauce that effortlessly clings to the noodles. Since moving to New York in 2023, I've been on a quest to find the best ban mian—peanut butter noodles—in the city.
This Centuries-Old Cooking Fat Is Quietly Making a Comeback. Is It Better Than Butter? Original
Depending on the batch, lard's flavor can range from distinctly meaty to neutral and all-but flavorless. Leaf lard is highly prized and produces the whitest, most neutral-tasting fat, making it ideal for baked goods. It is 100% fat and has a neutral flavor, whereas butter usually contains about 20% water and has a distinctly creamy taste. At the beginning of every month, I make a fresh batch of lard.
How to Store Garlic Confit Safely-and When to Toss It
Never store garlic confit at room temperature, as this can promote the growth of Clostridium botulinum, a bacterium that produces potentially deadly neurotoxins. To minimize the risk of botulism, garlic confit should be stored for no longer than a week in a refrigerator set to no higher than 40°F (4.4°C). Setting the temperature at 38°F (3.3°C) is even better, so fluctuations don't push the temperature above 40°F, as pathogens flourish above 40°F.
The Fast, 2-Ingredient Topping I Make Every Week for Salads, Tacos, and More
I've never met a pickled red onion I didn't like. Tangy, tart, and vibrantly magenta, these tender alliums make a zippy topping for tacos, cheesy pizza, and even potato salad—worlds better than the harsh, pungent snap of raw onion. But the word "pickle" conjures images of lengthy pickling processes—even "quick" pickles, where a vinegary brine is poured hot over a vegetable and left to soak for several hours, require more time than I often have.
You’ve Heard of Orange Wine, but Do You Know Yellow Wine?
In the world of wine, reds and whites may dominate, but the spectrum of colors is far more kaleidoscopic: whimsical salmon-pink rosés, bright magenta co-ferments, and the now ubiquitous skin-contact orange wines. In China, though, an even older category sits just outside this palette: huangjiu, which translates to “yellow wine,” named for its noteworthy color. It’s the country’s original grain wine, and one of its oldest alcohol-focused traditions.
You've Heard of Orange Wine, but Do You Know Yellow Wine?
The Cavs are rewarding underperformance, but one uncomfortable decision could fix it CLEVELAND, Ohio — The Cavs have a solution sitting right on their bench, but they refuse to use it for an extended stretch. In the latest episode of …
Brooklyn Restaurant Barker Cafeteria Opens With the Best Sandwiches
Jess Eng is a food and culture writer based in New York City. Her work appears in the Washington Post, the New York Times, TASTE, and more. It’s only the first week at Barker Cafeteria, a new daytime spot on 395 Nostrand Avenue, near Putnam Avenue, in Bed-Stuy, and people are grabbing focaccia sandwiches as soon as they’re on the shelves.
We Asked 30 Chefs How They Hold a Knife-These Grips Could Improve Your Cuts Original
The pinch grip is the most popular and widely taught knife grip, cited for its strong grip and better control. It directs cooks to place the thumb and pointer finger on either side of the blade, so the tip of the thumb lies about a quarter inch in front of the heel of the knife, and wrap the three remaining fingers around the handle. But not all pinch grips look the same. Some chefs prefer gripping the handle, although it offers limited control when doing precise knife work.
The 10 Sandwich Recipes Our Readers Make on Repeat Original
Sandwiches are a top-tier lunch in my book, especially since I don't have to turn on the stove. If you're also a part of the sandwich fan club, you're in luck, because our site features a robust collection of sandwich recipes, including creamy egg salad sandwiches, extra cheesy smash burgers, and tuna melts with buttery, crusty bread. (And for the record, hot dogs aren't a sandwich.) We've rounded up our most-saved sandwich recipes from MyRecipes, our free tool for saving and organizing recipes.
We Taste-Tested 11 Brands of Frozen Lasagna-Here Are Our Favorites Original
We taste-tested 11 brands of frozen lasagna you're likely to find at your local supermarket. To find the very best one, we sampled each without knowing which brand was which. Our winner is Trader Joe's Family Style Meat Lasagna, but we also crowned two runners-up. Lasagna is one of my favorite comfort foods. Extra-creamy, tomatoey, and meaty, with an undeniably satisfying cheese pull, it's a dish that rarely disappoints, especially at potlucks and big dinner parties.
We Taste-Tested 7 Brands of Frozen Waffles-Here Are Our Favorites Original
We taste-tested seven brands of frozen waffles you're likely to find at your local supermarket. To find the very best one, we sampled each without knowing which brand was which. Our winner is Stop & Shop Homestyle Waffles, but we also crowned three runners-up. I usually prefer waffles to pancakes—their tender valleys are tailor-made for catching pools of maple syrup. Nothing quite compares to a warm, freshly made golden waffle.
The 10 Soup Recipes Our Readers Make on Repeat for Fall Original
I've always been a soup evangelist. I find myself reaching for a bowl of soup to comfort myself or share with others, regardless of the weather. If you're like me and often find yourself daydreaming about soup, our site features a robust collection of soup recipes, including silky, creamy tomato soup, cozy French onion soup, and hearty chicken and dumplings to enjoy year-round.
We Taste-Tested 8 Brands of Frozen Hash Brown Patties-Our Winner May Surprise You Original
We taste-tested eight brands of frozen hash brown patties you're likely to find at your local supermarket. To find the very best one, we sampled each without knowing which brand was which. Our winner is Target's house brand Market Pantry Frozen Crispy Hash Brown Potato Patties, but we also crowned three runners-up. I'm a card-carrying member of the hash brown fan club.
12 Must-Try Recipes to Make This October, According to Our Editors Original
October is one of the best months of the year. There's a slight chill in the air—brisk but not blustery—and the trees quickly go from verdant green to scarlet red and golden yellow. It's one of my favorite times to get outside and catch the remaining days of warm weather. On the produce front, I'm also anticipating a spectacular change of scenery: chunky squash, warming spices, and plenty of cozy cocktails.
9 Easy Recipes to Make With Canned Fish, According to Our Editors
If you click on links we provide, we may receive compensation. Canned seafood is unquestionably having a moment: You'll find these petite sea creatures on restaurant and bar menus, featured in popular recipes online and in print, and even starring in cookbooks such as Tin to Table by Anna Hezel and The Fishwife Cookbook by Becca Millstein and Vilda Gonzalez. Dozens of websites now sell tinned fish from around the world, including Portugal, Spain, Norway, the Pacific Northwest, Japan, and China.
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