I'm Justin Schwartz, an Executive Cookbook Editor for Houghton Mifflin Harcourt. My opinions are my own and have nothing to do with my employer. I'm an occasional food writer and wannabe photographer, and this blog is about what I'm up to these days. I'm the author of Veg Out Vegetarian Guide to New York City and The Marshmallow Fluff Cookbook. You can email me at justin at justinschwartz.com. I'm also on Instagram.
A lot of the books I write about are ones I've edited, so my opinions are very biased. And if I didn't work on the book, someone probably gave it to me for free. So keep that in mind before you take my word for it. Sometimes I just like to give a shout-out to my friends.
- yes to cocktails with some of my favorite people @WhatsGabyCookin @mbuffardi @weelicious @reneeschettler 4 days ago
- yes @mbuffardi i will be at #IACPculinary -- signed up for classes led by @WhatsGabyCookin & @weelicious of course... @reneeschettler 4 days ago
- ooh yum @RecipeGirl @Ellie_Krieger parade.condenast.com/268192/lorilan… 6 days ago
Category Archives: Asian food
This drawing is now closed. Anyone who ever reads my blog knows what a big fan I am of The Chinese Takeout Cookbook. A few of the recipes have turned into my go-to standards, such as the cold sesame noodles. So … Continue reading
I never would have guessed one of my favorite cookbooks would be a low-sodium one. I’ve said it before… I’m a salt lover, like so many foodies. But when I try the recipes from Jessica Goldman-Foung’s Sodium Girl’s Limitless Low-Sodium Cookbook, … Continue reading
I’ve said it before, and I’ll say it again — go buy The Chinese Takeout Cookbook by Diana Kuan. Now about cold sesame noodles, I used to have them at a place back when I was around 21 years old. … Continue reading
I’ve never been one to make Chinese fried rice at home. Sure it’s a good way to use up leftover rice, but it just wasn’t my thing. Then I found out about Korean-style kimchi fried rice. Using a real recipe … Continue reading