Tucker Shaw
Verified
Not that Tucker. New novel “When You Call My Name” out now from @henryholt. He/him. Black Lives Matter. 🏳️🌈 tuckershawwrites.com
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 by Tucker Shaw
Spicy Cheddar Bread with Gochugaru | The Bittman Project
Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what's possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.
When You Hear the Term 'Food Movie,' What Comes to Mind? | The Bittman Project
Name a great food movie. Over the past couple of weeks, I've asked several food-and-film loving friends this question and their answers are remarkably similar: , Babette's Feast, Eat Drink Man Woman, . These answers aren't wrong; all are excellent films with great food! But why is the short list so short? There are dozens, hundreds of other movies that teem with, even center around, food.
Cooking for One: Spaghetti with Miso, Garlic, and Scallions | The Bittman Project
Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what's possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.
An Unapologetically Sweet, Nostalgic Treat | The Bittman Project
Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what's possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.
Seduction, via a Cookbook | The Bittman Project
Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what's possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.
Cooking for One: Chicken and Rice | The Bittman Project
Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what's possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.
Toasted Sugar? Toasted Sugar!
Tucker Shaw There you are, staring at the perfectly white dish of sugar. Your teaspoon hovers over it, ready to scoop out a measure for your coffee cup. It’ll add some reliable, uncomplicated sweetness to your coffee. But you wonder, as you stir, is reliable and uncomplicated really enough? Can I do better? Sure, you could reach for demarara or brown sugar to add a deeper molasses note. Or you could splash in a glug of maple syrup for a woodsy flavor.
Come to the Cottage (Pie)
All photos: Tucker Shaw Often, cooking for one means something quick and simple. A big salad, maybe, or a simple stir-fry of vegetables and rice. Something bright, energizing, non-taxing. But sometimes, even when it’s just me, I want a supper that satisfies in a deeper way—and by deep, I mean sinking deep into my easy chair as I click “Next Episode” on whatever series I’m watching at the time. A supper like cottage pie.
Springtime Is Maple Syrup Time
All photos: Tucker Shaw When you, like me, trace your roots back to a place like Maine, the surest sign of spring isn’t some groundhog in Pennsylvania. It’s the taps going up on the sugar maple trees all around. This usually happens in February, and the sap starts to flow come March. (Of course, this varies every year, depending on the weather. Er, weathah.) It’s always been perplexing to me that so many of us think of maple as an autumn flavor.
Cooking for One: “Braised” Young Vegetables
All photos: Tucker Shaw There I was in early April, looking out the window at big, juicy flakes of snow sidling down from the sky, taunting, “You thought winter was over? Bless your heart”. Bah, I thought. Hang the weather. I carry spring in my soul. And I say it’s spring. To prove it, I’m going shopping.
Cooking for One: Cheesecake
All photos: Tucker Shaw Anytime I’m asked to bring dessert—family gatherings, special occasions, dinner parties—I bring cheesecake. It’s a fan favorite. But a full-size cheesecake is a monster, serving ten or more people easily. That’s a virtue for a party, but problematic when, like me, you’re a household of one and find yourself tempted to make that cheesecake just to have it around. Which would be silly.
Cooking for One: The Best Way to Do It Is to Trick Yourself Into It
Tucker Shaw First, a confession: While I am fully sold on the idea that cooking is among the very best things you can do with your time and energy, there are evenings when I just don’t feel like it. It’s only me here, so I’ll just grab the peanut butter, the jelly, and a couple slices of bread. It’s not like I’ll disappoint anyone. Except for myself. Because that goblin mode PBJ is inevitably a disappointment. Much better to cook, I’ll remind myself after it’s too late.
Tarting Up Your Pound Cake
Tucker Shaw My sweet tooth is relentless. My favorite words are sugar and butter. I taste batter by the spoonful, not the lick (don’t do this, they say it’s unsafe). I refuse to add nuts to brownies, because they take up too much room. I have never once allowed a cookie to “cool completely” before tearing into it like a flea-bitten medieval serf. I dream about ice cream. I thirst for hot chocolate. If I were on death row, my last meal would be caramels dipped in hot fudge.
Crumb Cake Shouldn't Equal Heartbreak
All photos: Tucker Shaw Maybe you’ve had a “crumb bun” from a deli in New Jersey. Maybe you’ve picked up a shelf-stable “crumb cake” at the supermarket. Maybe you grew up with a relative who served crumb-topped coffee cake on Sunday mornings. I’ve done all of the above. And I’m sorry to say, in all instances, my satisfaction has been tempered by a wistful sense of regret. I regretted that there wasn’t a higher crumble-to-cake ratio.
The Rich History Behind Searching for the "Best" Food
The last decade or so has seen an explosion in television shows and internet properties that blend culinary exploration and travelogue. Inspired, certainly, by Anthony Bourdain (and perhaps Guy Fieri), we’ve seen Taste the Nation, Somebody Feed Phil, Ugly Delicious, Searching for Soul Food, and many more. By watching and listening to the host interact with cooks, chefs, bakers, pitmasters, farmers, foragers, fishermen—whatever—we’re meant to better understand not just the food, but ourselves.
Cooking for One, Bistro Edition: Steak Frites
Tucker Shaw I’d been busy, so I didn’t have any special plans that Friday night. It would be just me and a DVD of my favorite silly movie, Evil Under the Sun.
Happy Thanksgiving, the Charlie Brown Way
Growing up, my favorite part of Thanksgiving season was the Charlie Brown Thanksgiving special on CBS. I was five when it aired for the first time in 1973, and every subsequent year, I would start checking the television listings in the newspaper to see when it would be on. It was usually the Sunday or Monday before the holiday, and I’d count the hours in anticipation.
How to Use Yeast to Up Your Flavor Game
Bake a batch of cookies or an apple pie at home and your kitchen will smell great: Sweet, welcoming, warm, a happy home kitchen. The scent will make you smile. But bake something yeasted, like bread or croissants, and your eyes will roll back in your head. That gorgeous aroma goes beyond homey comfort and into something more sophisticated and mysterious. And then when you sneak a bite of that still-warm treat? Yes, there it is. That living, elemental, unmistakable flavor. Yeast.
The Cerulean Cookbook
You remember that famous scene from The Devil Wears Prada: magazine editor Miranda Priestly (Meryl Streep) chastises her new, apparently feckless assistant Andy (Anne Hathaway) for her shrugging disinterest in fashion. Miranda, all breathy disdain, zeroes in on Andy’s schlubby sweater to dismantle Andy’s pretense of immunity from sartorial trends. But no, says Miranda.
Cooking for One: Fried Chicken!
Fried chicken is too often considered an indulgence, something for special occasions. The emotional overhead just seems so high for a simple supper for one. All that oil! The lingering smell! The sinkful of dirty dishes! But it doesn’t have to be so. This super-simple stovetop method, inspired by katsu-style chicken and other similar dishes, nets you flavorful, juicy chicken breast with a super-crunchy exterior, and it comes together quickly.
In Praise of Campy Cookbooks
My favorite Saturday afternoons involve a visit to my local used books vendor to browse the vintage cookbooks section. What am I looking for? Not culinary instruction, per se. I’ve got plenty of books for that at home already. No, I’m looking for stories. For perspective. For a tether to the old days. I want a sense of how people cooked and ate and wrote about food in days gone by. I want inspiration. Connection. Style. Humor. I want vibes.
Cooking for One: A 'Borderline Brainless' Dish
When all that’s left on the day’s to-do list is supper, I’m not putting my shoes back on. When I’m cooking dinner for myself, not much matters more than simplicity. And I don’t mean the kind of “simplicity” that food media so often lies about. I mean actual simplicity. Borderline brainlessness. Minimal prep, as few dishes as possible, and definitely no running out to the store for a handful of chives. When all that’s left on the day’s to-do list is supper, I’m not putting my shoes back on.
Dinner Tonight, Dinner Tomorrow: Leftovers, Meet Pastry
I can’t think of many better things to do with leftovers than to put them in a pie and bake them. Beef stew, shrimp étouffée, pork verde—any of these can, and should, make a successful savory pie. You can simply fill a pie shell with the leftovers, or doctor them up for a new dish altogether. Either way, the key is having a quick route to pie dough. You could pick up a prefab dough at the grocery store. And honestly, it will probably be fine. But homemade is better, so I suggest you make some.
These days, many blockbuster cookbooks trade mostly in vibes: A celebrity’s favorite dishes. A restaurant’s signature menu. A “lifestyle.” They promise access to a life and a dinner table that’s a little bit glossier, a little bit fresher, a little bit more stylish than most dinner tables that most of us have ever sat at. They make us feel hopeful, aspirational, desirous. But do they solve real-world problems? Not often enough. It wasn’t always so.
10 Young Adult Books About Grief
Some of the best books I’ve read dealing with the complexities of grief and mental health have not been written for an audience of mature adults ready to soak up every word. Indeed, to me, there is no better selection of books about grief than those written and marketed to the young adult (YA) literature crowd.
Spring Cookbooks: To Market, In Field And Forest
The first step in any recipe is to gather the ingredients you’ll need. Sometimes that means a visit to the supermarket. Sometimes the farmers market. And sometimes, it means a trek into the woods to harvest the goods that grow wild. It’s all foraging, in a sense, and springtime is an especially fertile season for it. A handful of new cookbooks celebrate the various paths from earth to plate with fresh ideas and inspiring instruction.
Raise Your Hand if You Hate to Cook
Reader, I was not the intended audience. Peg Bracken would agree. As she wrote in the introduction to her blockbuster 1960 bestseller, The I Hate to Cook Book: Some women, it is said, like to cook. This book is not for them. This book is for those of us who hate to, who have learned, through hard experience, that some activities become no less painful through repetition: childbearing, paying taxes, cooking.
To Get Intimate With Your Food, You Gotta Taste It
It’s the little things. I remember a music professor back in college who, when a student asked how he’d become so knowledgeable about Bach, answered: “I listened to a lot of Bach.” And a sommelier in New York once told me, when I asked how she’d developed her deep understanding of Riesling: “I drank a lot of Riesling.” (I am paraphrasing, but you get the point.) Of course, there’s more to both stories.
Cooking Is Not an Exercise in Fantasy
We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that. Something went wrong. Please check your entries and try again. Already have an account? Sign in.
Move Over, Sourdough Starter. There's a New Sheriff In Town
Get ready for personalized homemade stock Photo: Tucker Shaw Maybe it’s the Yankee in me. I’m a native mid-state Mainer, and while I live elsewhere now, the rural New England sense of thrift is in my bones. My grandparents (also Mainers before they emigrated to New Hampshire), built a life on buying little, treating what they had with care, fixing what was broken, and extracting every last molecule of practicality or pleasure from even the smallest bit or button.
Turns Out Not Eating Salt Is Not the End of the World
Five flavorful dishes that demonstrate the beauty of your other options Crunchy Tofu Sticks with Chimichurri. All photos: Tucker Shaw It’s not a sexy problem to have, but it’s one that almost half of Americans share: Our doctors want us to eat less salt. They’re not wrong—too much sodium can increase the likelihood of hypertension, and hypertension is a scourge, a risk factor for heart disease and stroke, and a contributor to hundreds of thousands of deaths in the U.S. every year. See?
Holiday Gift Books: Food
A cookbook should be a no-brainer holiday gift: practical, inspiring, rarely controversial, easy to wrap. But which new book for which home cook? Choosing the right volume is an exercise in matchmaking, and bookshop shelves are overstuffed with a bewildering array of options. Start Here: Instructions for Becoming a Better Cook: A Cookbook Knopf 656 pages We may earn a commission when you buy products through the links on our site.
Turns Out Not Eating Salt Is Not the End of the World
It’s not a sexy problem to have, but it’s one that almost half of Americans share: Our doctors want us to eat less salt. They’re not wrong—too much sodium can increase the likelihood of hypertension, and hypertension is a scourge, a risk factor for heart disease and stroke, and a contributor to hundreds of thousands of deaths in the U.S. every year. See? Not sexy! (I warned you.) Here’s the bad news, which I’ve mentioned before: There is no substitute for salt.
What Can You Do When Salt Is off the Table?
It’s the kind of thing your general practitioner tells you at your annual checkup: Your blood pressure is elevated,she says. What do I do, doc? Lose weight. Ugh. Reduce stress. Are you kidding? Do you read the news? And eat a lot less sodium. What do you mean? Salt. Less salt, she clarifies with a shrug. Biology. Defiant, you pick up a family-sized bag of potato chips on the way home, eating one after the other, feeling your stress level reach new heights. You’re not alone; far from it.
Jim Fielding: Out in the Corporate Boardroom
To read Jim Fielding’s resume is to stroll a path of some of the most coveted leadership positions of the past 30 years, including C-level roles at Disney, DreamWorks, the Gap, and 20th Century Fox. He’s directed multinational creative teams, developed global brand-building strategies, and navigated some of the most shark-infested corporate waters in the world. An exciting career, but not always an easy one, particularly for an out gay man.
A YA Novel Conveys Autobiographical Truths
To create his extraordinary debut YA novel, Pedro & Daniel (Levine Querido, June 6), Federico Erebia revisited his years growing up with younger brother Daniel in their big and complicated Mexican American family. By knitting together vivid scenes from their lives in small-town Ohio, Erebia explores the contours of homosexuality, religion, racism, colorism, domestic violence, abuse, neurodivergence, HIV/AIDS, and the infinite intersections these threads knot themselves into.
No-Churn Orange Ice Cream
This is a members' feature.
Spring Books: Cookbooks
By Tucker Shaw March 30, 2023 2:20 pm ET Listen to article (3 minutes) We live in whiplash times. Things are great! Things are a mess! We’re turning a corner! We’re headed for a ditch! Unpredictability is the constant. With such a slippery grip on the vagaries of modern life, a homemade meal is a promise of comfort and calm. But a homemade meal represents overhead—time, money, attention, effort. It takes doing. Five new books are here to help.
Spring Books: Cookbooks
Drawing on cuisines from Scotland to South Asia, five guides offer big flavor on a budget.
What It Feels Like for a Boy
Bestselling author Patrick Ness (A Monster Calls, Burn) is back this month with Different for Boys (Walker US/Candlewick, March 14), a short but searing work of fiction that explores masculinity, sex, friendship, and the ways in which four teenage boys of varying sexual identities navigate the complexities of understanding and defining themselves. His spare, sharp prose, bolstered with evocative pencil illustrations by Tea Bendix, asks as many questions about being a boy as it answers.
The Adam Silvera Fan Club Gets a Thank-You Present
When bestselling YA author Adam Silvera first conceived Mateo and Rufus, the queer main characters in his 2017 YA novel, They Both Die at the End, he knew he was taking a risk. “I had a moment when I considered writing straight characters, because I was worried about [the book’s] ability to sell widely if the characters were queer, and not just queer but Latino,” he says. “As a queer creator, I understand that my work is not accepted by everyone in the country.
Former BattleHawks Punter Marquette King Announces Return To XFL
Former Raiders and Broncos punter Marquette King has announced via Twitter that he has entered the 2023 XFL Draft Player Pool. The second-team All Pro punter in 2016 has been out of the NFL since 2018, but was a member of the St. Louis Battlehawks in 2020. Had to make sure I was in the right state of mind before I committed to this. I’m all IN! @XFL2023 😤 https://t.co/44v7hYy2E1 King brings some immediate name recognition to the XFL.
Top 10 Moments of Fan Controlled Football v2.0
The second season of Fan Controlled Football league brought us a number of exciting moments that generated interest in the league and gave us headlines. A Heisman winner and a Hall-Of-Famer making the list is no surprise. Here’s a recap of all the best moments for you to enjoy. Coming in at the number 10 spot, is no surprise with Johnny Manziel’s first touchdown. The legend that is Johnny Football brought his talents to the FCF, joining a Zappers club that never lacks flash.
When You Call My Name
May 2022. 304p. illus. Holt, $17.99 (9781250624864). Grades 9-12. REVIEW. First published May 15, 2022 (). Set against a backdrop of New York City in 1990, Shaw’s novel is narrated in the alternating perspectives of two young men, Adam and Ben, both on the cusp of 18. Adam has always lived in the Village, an only child with two loving, if somewhat unconventional parents. His life is fairly stable; he works in a video store and will attend NYU in the fall to pursue his passion—movies.
When You Call My Name
In the spirit of the author’s massively popular Twitter thread, Tucker Shaw’s When You Call My Name is a heartrending novel about two gay teens coming of age in New York City in 1990 at the height of the HIV/AIDS epidemic, perfect for fans of Adam Silvera and Mary H. K. Choi. Film fanatic Adam is 17 and being asked out on his first date—and the guy is cute. Heart racing, Adam accepts, quickly falling in love with Callum like the movies always promised.
When You Call My Name|Hardcover
In the spirit of the author’s massively popular Twitter thread, Tucker Shaw’s When You Call My Name is a heartrending novel about two gay teens coming of age in New York City in 1990 at the height of the HIV/AIDS epidemic, perfect for fans of Adam Silvera and Mary H. K. Choi. Film fanatic Adam is seventeen and being asked out on his first date—and the guy is cute. Heart racing, Adam accepts, quickly falling in love with Callum like the movies always promised.
WHEN YOU CALL MY NAME
by Kathleen Glasgow ‧ RELEASE DATE: Aug. 30, 2016 After surviving a suicide attempt, a fragile teen isn't sure she can endure without cutting herself. Seventeen-year-old Charlie Davis, a white girl living on the margins, thinks she has little reason to live: her father drowned himself; her bereft and abusive mother kicked her out; her best friend, Ellis, is nearly brain dead after cutting too deeply; and she's gone through unspeakable experiences living on the street.
When You Call My Name
In the spirit of the author’s massively popular Twitter thread, Tucker Shaw’s When You Call My Name is a heartrending novel about two gay teens coming of age in New York City in 1990 at the height of the HIV/AIDS epidemic, perfect for fans of Adam Silvera and Mary H. K. Choi. Film fanatic Adam is seventeen and being asked out on his first date—and the guy is cute. Heart racing, Adam accepts, quickly falling in love with Callum like the movies always promised.
D'Brickashaw Ferguson can teach us a lot about Mekhi Becton
D’Brickashaw Ferguson’s career arc can teach us a lot. Having excellent pieces at premium positions is the foundation of a rebuild. Mekhi Becton is one of these pieces. Not unlike the New York Jets’ current draft situation, the Jets had an extra first-round pick after trading a star player. The Jets used that pick to select the top center in the draft, Nick Mangold. Seemingly from the start, D’Brickashaw and Mangold were great and changed the tone of the offense.
Jets hint at bright future with hard-fought finale against Buffalo
The Jets faced the AFC East champions on Sunday with a surprising result. The final score was expected. Robert Salah’s team played hard for the majority of the game, hinting at a bright future. The Good Starting with the positive, the defense held Josh Allen and the Bills offense in check for extended periods of time. At one point in the 3rd quarter, Allen was 2 out of his last 10 attempts. Allen ended the day 24 of 45 for 239 yards and 2 touchdowns.
Show More
loading
Actions
Get in touch with Tucker
Contact Tucker, search articles and posts on X, monitor coverage, and track replies from one place.
Learn more about Muck Rack