Sam Worley
Contributor
A former senior editor at Epicurious, Sam Worley is a freelance writer and editor. His work has appeared in Atlanta magazine, Chicago magazine, Lapham’s Quarterly, Condé Nast Traveler, Heated, the Chicago Tribune, Popula, the Outline, the LA Review of Books, the Awl, and elsewhere.
How to Make a Real Upper Michigan Meat Pie
Pasties: they're hearty, they're hand-held, and they're served with butter and ketchup. What's not to love?
Savory Carrot Tart? More Like Edible Work of Art
Forget about paint-by-numbers. This is paint-by-carrot.
The Trick to Making the Best Homemade Butter
Homemade butter is haute enough, but one extra step will really give you something fancy.
This Week in Food News: The Very First Brownies, Prison Cooking, and the Five-Second Rule Revisited
Plus: Does "healthy" actually mean anything?
The Best Song To Bake Biscuits To
A celebration of good old all-purpose flour, with a complementary recipe: chicken and biscuits.
A Slice of Pie and a Cup of Coffee in Honor of Bob Dylan
Congrats on the Nobel Prize, Bob!
Everybody Should Get to Love Something Like Martha Stewart Loves Meringue
The sweetest relationships are bound by egg whites.
Beef and Potato Pasties
A long-standing tradition in Upper Michigan, meat hand pies are the ultimate portable comfort food.
Wikileaks' October Surprise: You Can't Rush Risotto
The most important revelation yet from Hillary's hacked emails.
Huckleberry Muffins and "Male Gaze Macarons" in an Arty New Cookbook
With writing and recipes by everyone from Jane Smiley to Marina Abramovic, The Artists' and Writers' Cookbook is a fun, quirky, often beautiful mix.
Jack-o-Lanterns: More Than Just a Spooky Face
They're also the source of a delicious treat. What, you haven't heard of stem-to-tail pumpkin eating?
Homemade Cultured Butter
Any heavy cream that's beaten long enough turns into butter, of course. But by incorporating one extra step in the process—culturing the cream with buttermilk or yogurt, essentially turning it into tangy, funky crème fraîche—this recipe reaches a whole new depth of flavor.
This Week in Food News: Exploding Kale, Seaweed Farming, and the Future of Kosher
Vegetables are literally blowing up.
Sustainable Home Cooking: How to Do It (and Why)
In the home kitchen, little actions can add up.
This Week's Song to Cook to: Cibo Matto's "Know Your Chicken"
The next step: roast your chicken. We've got the easiest recipe.
Garlic Bread Isn't Italian. But It Sure Is Good.
We pay tribute to a buttery staple of both red-sauce restaurants and the freezer aisle. (And, with this recipe, your kitchen.)
Meet the Freezer Hoarders of America
Dead birds, emergency rations, antelope necks—sometimes the strangest things in the house are hiding in the freezer.
Moments in the Life of Scandinavian Baking Legend Beatrice Ojakangas
Upon the release of her new memoir, Homemade, an icon of Upper Midwestern Pastry Realness looks back.
This Week in Food News: Home Cooking Is Back, Supermarket Pay-to-Play, and an Obama Appraisal
The best food news roundup you'll find. Really, folks. It's terrific.
The State of the Zoodle Is Strong
No spiralizer, no problem—now you can buy pre-made veggie noodles at the store.