Food blogs are all the rage today. Whether we are taking photos of our food or sharing recipes, we are a nation obsessed with food. If you've ever visited Oprah.com, you've most likely seen the work of Food Editor, Lynn Andriani (GSAS '04). We had the chance to ask Lynn a few questions and even get her to reveal her favorite "go-to" recipe, fried squash blossoms.
What memories do you have of your time at
NYU? Were there any professors who had an influence on you as a
journalist and editor?
What are your current responsibilities as Food Editor at Oprah.com?
I write about food and cooking for Oprah.com, covering everything from birthday cakes to what to cook for dinner when you're on vacation.
How has food blogging changed the way we talk about and interact with food?
I
think it's gotten more people interested in food and where it comes
from, which is awesome. It has also brought some insane recipes that
might not have otherwise seen the light of day into the national
consciousness (ahem- bacon explosion).
Do you find there is one food topic that is more popular with your readers than others?
They love breakfast and midnight snacks. They're also really into easy desserts and the fastest dinners on the planet.
I love your twitter background image of various cookbooks. What cookbooks are on your "must-have" list.
Mark
Bittman's How to Cook Everything and at least one book by Lidia
Bastianich. For desserts, I think Dorie Greenspan's books are fantastic.
Who are some the people you look up to in the culinary world?
My
mom. She's an amazing home cook and taught me how to make the most
delicious meals with the simplest ingredients. Food writers I look up to
are Mark Bittman, Anthony Bourdain, Ruth Reichl, Amanda Hesser and
Harold McGee.
What is your favorite summer meal? Do you have a go-to recipe that you wouldn't mind sharing?
Fried zucchini flowers; tomato and mozzarella salad; and a pasta with pesto.
To
make the zucchini flowers, rinse them well (inside and out), pull off
the stamen, and pat dry on paper towels. Make a batter: use about a cup
of flour (seasoned with salt & pepper) and a cup of milk, and whisk
until it's smooth and slightly thick. Stuff each flower with a spoonful
of whatever cheese you like--ricotta is really good, but I used Cowgirl Creamery's "wagon wheel" cheese
recently and it was fantastic. Heat olive oil in a frying pan. Dip
stuffed flowers in batter, let the excess drip off, and fry, about 2
minutes per side, until golden. Sprinkle with sea salt, let cool
slightly on paper towels and enjoy.
Can you name a few of your favorite places to eat in NYC.
I
love A Voce, Lupa, Esca, Parm and the Bar Room at the Modern. And City
Diner on Broadway & 90th St. because they make a great BLT and don't
care when my kids (who are 1 and 3) rip up the place mats and make a
mess dipping their fries in their matzo ball soup.
What are your thoughts on the current cronut craze?
It
sounds great. However, I will never taste one because I am the most
impatient person ever. I'm cool with an everything bagel with cream
cheese from Tal Bagels, or a pretzel croissant from Birdbath Bakery.
What advice would you give to aspiring food writers?
Write and read and eat and cook A LOT. And don't take it too seriously. It's just food!
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