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Burning Questions
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Erica Marcus has covered food for Newsday since 1998.
She has written features about the provenance of the Yukon Gold potato, the controversy over matzoh brie, the mystery of the soft-shell lobster, the secrets of Italian ice and many many articles that attempt to justify the hundreds of dollars she spends every year on knives and knife-sharpening.
Since 2005 she has written a weekly column, Burning Questions, in which she answers readers' questions.
In 2002 her article, "A Knish is Still a Knish," was nominated for a James Beard award, and last year she won the New York Newswomen’s Club Front Page award for her "Food Without The Fuss: a history of TV Dinners."
After graduation from Swarthmore College, Erica took a job at Crown Publishers, first in production and later in editorial. She rose to the rank of Senior Editor and worked on a wide range of books, including many award-winning cookbooks.
She left book publishing for newspaper journalism the same year she left Manhattan for her ancestral home of Brooklyn, where she still lives.
November 20, 2008
Any Thanksgiving advice?
November 6, 2008
Why do my apples always get mealy?
October 30, 2008
How was the food in Tuscany?
October 23, 2008
My recent column on why kosher chickens have more residual feathers than conventional ones drew cries of recognition from all over. And some follow-up questions.
October 23, 2008
My recent column on why kosher chickens have more residual
feathers than conventional ones drew cries of recognition from all over. And some follow-up questions.
October 16, 2008
How do you roast root vegetables?
October 9, 2008
Two recent columns on why local restaurants don't serve
much local fish generated a number of reader comments:
October 2, 2008
Kosher chickens seem to have more feathers still attached
than do non-kosher chickens. The skin is often torn as well. Why?
October 2, 2008
Kosher chickens seem to have more feathers still attached than do non-kosher chickens. The skin is often torn as well. Why?
September 25, 2008
Why do Long Island diners seem to prefer salmon and tilapia
to local fluke and bluefish?
September 25, 2008
Why do Long Island diners seem to prefer salmon and tilapia to local fluke and bluefish?
September 18, 2008
Why do local fish restaurants serve so little local fish?
September 18, 2008
Why do local fish restaurants serve so little local fish?
September 11, 2008
My husband and I are at odds regarding "slow cooking" ribs. He wants to cook them in a 250-degree oven for four hours. I think this is a health risk. I called a food-safety hotline and was told that cooking pork below 325 degrees is akin to "incubating" any bacteria that may be present and that, of course, the meat itself needs to reach 160 degrees. What is the difference between this method and slow-cooking in a Crock-Pot? -- Sabina Davis, Westbury
September 11, 2008
My husband and I are at odds regarding "slow cooking" ribs.
He wants to cook them in a 250-degree oven for four hours. I think this is a health risk. I called a food-safety hotline and was told that cooking pork below 325 degrees is akin to "incubating" any bacteria that may be present and that, of course, the meat itself needs to reach 160 degrees. What is the difference between this method and slow-cooking in a Crock-Pot?
September 4, 2008
Help! I'm drowning in zucchini.
September 4, 2008
Help! I'm drowning in zucchini.
August 28, 2008
Late August reminds us of what real tomatoes taste like,
whether we grow them or buy them at a local farm stand or farmers' market. Here are some tips on making the most of tomato season:
Email: erica.marcus@newsday.com
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