Skip To Main Content
Seanan Forbes on Muck Rack

Seanan Forbes

Verified
As seen in: New York Post, Food Network, Time Out, Serious Eats, Food & Wine, Runner's World, Forward, Chowhound, Modern Farmer, Saveur and
Covers:  Travel, food, drink, profiles, trends, wellness, meditation and mindfulness, sustainability, arts, creativity, design
Doesn't Cover: Financial planning, hard sciences for industry readers, crime, and military news
Trans nonbinary disabled writer, poet, & storyteller. 2023 Lambda Literary Fellow, working on a queer YA prequel to Romeo and Juliet.
Back to Seanan Forbes’s profile

Seanan Forbes’s Journalist Portfolio

View as a grid

Watermelon Seed Butter Has Become My Summertime Staple

Watermelon Seed Butter Has Become My Summertime Staple

Food & Wine Magazine — There's so much more to watermelon seeds than spitting contests. When I was young, I had a late-night habit that would have made a dentist squirm. After I'd brushed my teeth and gone to bed, I'd sneak into the kitchen, put a heaping tablespoon of peanut butter in a mug, creep back to my room, and lick the peanut butter from the spoon as if it were a full-fat lollipop.
Who shared?

Obsessions: Tisanes

Obsessions: Tisanes

Food & Wine — Across the US, chefs are adding tisanes (brews made with herbs, flowers, and spices) to their menus. Tisanes as variable as a garden -- and, at some restaurants, patrons may be invited to pick herbs with the gardener, gathering the final flavors of their meal.
View PDF

The seven most astonishingly beautiful places in South Africa

The seven most astonishingly beautiful places in South Africa

Time Out — South Africa is rich in culture, wildlife, and incomparable natural beauty. With daily flights from the US to South Africa with South African Airways' nonstop service from New York-JFK and Delta Airlines' nonstop service from Atlanta, getting there is easy; the hard part is deciding how to spend your time there.
View PDF Who shared?

Bartenders: It's Past Time to Expand Your Reading Beyond Cocktail Books

Bartenders: It's Past Time to Expand Your Reading Beyond Cocktail Books

Edible Manhattan — To expand your knowledge of techniques and flavors, whether you’re a bartender or just an enthusiast, you should read beyond the bar.
Who shared?

How One Bartender Puts His Briny Skills to Use in Cocktails

How One Bartender Puts His Briny Skills to Use in Cocktails

Edible Manhattan — Until recently, it was almost unheard-of for bartenders to cross the line into the kitchen, or for kitchen staff to ask questions about cocktail development. The locavore and Slow Food movements, combined with an increasing interest in wasting less and using more, has seen old barriers vanish.
Who shared?

Best Cheeses Of The Year: West

Best Cheeses Of The Year: West

Culture — For our 2017 list of The Best Cheeses of the Year, we turned our focus to the good ol' US of A! Here, we share our top picks for wedges and wheels in the Northeast, South, Midwest, and West.
Who shared?

Bake Your Cocktails for a Sweet New Experience

Bake Your Cocktails for a Sweet New Experience

Edible Manhattan — What do cupcakes have to do with booze? Everything. Between working at Little Branch and founding the Cocktail Parlor, Courtney McKamey has developed a deep (and deeply unusual) knowledge of cocktails. She serves them neat, up, on the rocks and as pastries.
Who shared?

Bake Your Cocktails for a Sweet New Experience

Bake Your Cocktails for a Sweet New Experience

Edible Manhattan — What do cupcakes have to do with booze? Everything. Between working at Little Branch and founding the Cocktail Parlor, Courtney McKamey has developed a deep (and deeply unusual) knowledge of cocktails. She serves them neat, up, on the rocks and as pastries.
Who shared?

Take Beer Cocktails to New Heights This Fall With These Beertender Tips

Take Beer Cocktails to New Heights This Fall With These Beertender Tips

Edible Manhattan — At the Good Nature Farm Brewery and Taproom in Hamilton, New York, they call their bartenders "beertenders." Good Nature's co-founder ("We're a two-headed demon"), Carrie Blackmore, leaves cocktail creation to Mackenzie Carter, one of the tap-room's head beertenders, and Blackmore's partner, Matt Whalen, whose culinary background proves invaluable behind the bar.
Who shared?

Why You Should Start Pairing Hard Cider and Cheese

Why You Should Start Pairing Hard Cider and Cheese

Edible Manhattan — Spain, France and England have offered generations of locals an uncommon pleasure: apples and cheese. The apples are for drinking, and the delight is not limited to the Old World. New York state has award-winning cheeses. The state is also the nation's second-largest producer of apples (Washington comes in first), and hard cideries are thick on the ground.
Who shared?

What's Their Pumpkin Spice? Traditional Autumn Foods From Around the World

What's Their Pumpkin Spice? Traditional Autumn Foods From Around the World

Chowhound — You don't need to be a calendar-driven chef to know that there are flavors for every season. Spring's asparagus and artichokes segue into summer's tomatoes and strawberries. Some tastes are particularly pervasive. Chestnuts and apples are all well and good, but U.S.
Who shared?

Kitchen Gadgets to Help You Prep for Your Halloween Party

Kitchen Gadgets to Help You Prep for Your Halloween Party

Chowhound — Hallowe'en celebrations should be irresistibly haunting and undeniably delicious. It isn't only about decorations (although whose life isn't improved by amber-eyed raven lights?) and recipes for haunting cookies, demonic apples, and blood-red punch. To create the perfect ambience, your food and drink need the right presentation, from cake to glass.
Who shared?

A Breakdown of Apples You've Probably Never Heard Of

A Breakdown of Apples You've Probably Never Heard Of

Chowhound — Get set to score points in apple trivia. 7,500 varieties of apples are grown around the world. While the Crabapple is the only one native to what's now the United States (Crabapples predate the Mayflower), 2,500 varieties are now grown domestically. The top three apple-growing states, in order, are Washington, New York, and Michigan.
Who shared?

A Guide to Fall's Most Underutilized Fruit: The Almighty Fig

A Guide to Fall's Most Underutilized Fruit: The Almighty Fig

Chowhound — Figs have been around for a while: in myths, in legends, in history, in religion, and on the plate. Figs first appeared in Asia Minor. Doing the future a favor, the Greeks and Romans carried them through the Mediterranean. In the sixteenth century, Franciscan missionaries brought figs to southern California.
Who shared?

Everything You Need to Know About Mocktails

Everything You Need to Know About Mocktails

Chowhound — Mocktails have been around a long time. As legend has it, when Depression-era child star Shirley Temple was out with her parents, they had cherry-garnished Old Fashioneds...but without the booze. The sweet drink has grenadine, some form of soda and, of course, a cherry. The word "mocktail" may date back to the 1930s or the 1970s.
Who shared?

What is Drinking Vinegar and Why Has It Become So Popular?

What is Drinking Vinegar and Why Has It Become So Popular?

Chowhound — Don't let your bartender fool you. Drinking vinegars such as switchel and shrubs have been around for centuries. For as long as humans have had vinegar and honey, they've been mixing the two and drinking them. Vinegar drinks date back to Ancient Greece, Egypt, China . . .
Who shared?

Step Aside, Fireball: Fire Cider Is Our Spicy (and Healthy!) Shot of Choice

Step Aside, Fireball: Fire Cider Is Our Spicy (and Healthy!) Shot of Choice

Chowhound — Fire cider-the throat-stripping, sinus-clearing, hot-spiced, thoroughly modern cider vinegar concoction that devotees down in daily shots-has its roots in very old traditions. Debates rage about who truly created fire cider, and about whether anybody has a right to trademark the term. The concept is old, but the contemporary version has a widely accepted creator.
Who shared?

How to Perfect the Pisco Sour

How to Perfect the Pisco Sour

Chowhound — Like good bartenders, all worthwhile drinks have a story. The pisco sour's past is less history than it is mythology. Like the spirit, the cocktail hails from South America. Peru and Chile stake insistent claims. Born in 1873 to a Mormon family, Victor Vaughen Morris, aka "Vic", worked for a floral company.
Who shared?

Everything You Need to Know About Ramps

Everything You Need to Know About Ramps

Chowhound — Ramps are hard to describe. Ask shoppers about them at a farmer's market and you'll get all sorts of answers; yes, ramps look sort of like scallions, but they have these broad flat green leaves; ramps taste a little bit like amped-up garlic; ramps are too expensive...what makes these bewildering greens so dear to professional cooks?
Who shared?

8 Reasons Sangria Should Be the Star of Your Labor Day Party

8 Reasons Sangria Should Be the Star of Your Labor Day Party

Chowhound — When it comes to celebrations, sangria is a gift to hosts and guests. For guests, it's the joy of freshness and flavor. For hosts, sangria's greatest gift is ease. Sangria takes the work out of Labor Day. Everything is done in advance. Make sangria the day before you plan to serve it.
Who shared?

Tipping the Bar: How to Add Seasonal Quick Pickles to Your Cocktails

Tipping the Bar: How to Add Seasonal Quick Pickles to Your Cocktails

Edible Manhattan — Tipping the Bar is our new column on cocktails from bartender-slash-writer Seánan Forbes. Pickles don't have to be intimidating, time-consuming or made only for hamburgers. Quick pickling can raise your garnish game, impress your patrons and reveal a new spectrum of cocktail-refining flavors.
Who shared?

How to Infuse Dry Vermouths

How to Infuse Dry Vermouths

Chowhound — These days, it seems as if every bar and home bartender were making infusions. The ultimate neutral palate, vodka is a natural place to start. Rum's warmth lends itself to some flavors. Tequila takes kindly to spice. But hard liquor isn't the only route to cocktails or infusions.
Who shared?

How to Infuse Dry Vermouths

How to Infuse Dry Vermouths

Chowhound — These days, it seems as if every bar and home bartender were making infusions. The ultimate neutral palate, vodka is a natural place to start. Rum's warmth lends itself to some flavors. Tequila takes kindly to spice. But hard liquor isn't the only route to cocktails or infusions.
Who shared?

Find Out About Local Pizza and Booze Pop-Ups With This Listserv

Find Out About Local Pizza and Booze Pop-Ups With This Listserv

ediblebrooklyn.com — A glimpse into New York City's underground events scene
Who shared?
Show More