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About Emily Roysdon Sigman

39 years old
Jewish
writer/editor/researcher
married mother of two junior foodies

Location

Modesto, California

Twitter Account

Favorite Foods

chocolate, bread, butter, vegetarian, pescetarian

Favorite Food Writers

I call myself a…

pescatarian. I'm mostly vegetarian, but do eat fish on occasion. I keep kosher, and our home has a kosher-dairy kitchen

News about Emily Roysdon Sigman

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Emily Roysdon Sigman Nov 18 7:13 PM - Split

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Aunt Sadie’s Cuban Black Bean Soup
Sweet Potato Buttermilk Pie
Emily Roysdon Sigman Nov 10 3:44 PM - Comment

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Roasted Acorn Squash and White Sweet Potato Soup
Emily Roysdon Sigman Oct 20 10:45 PM - Split

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Rugelach
Matzo Roca
Spinach Frittata
Mediterranean Fish Cakes
Emily Roysdon Sigman Oct 20 10:39 PM - Split

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Farro “Risotto” with Roasted Butternut Squash
Ratatouille with Polenta
Gnocchi for a Crowd
Eggplant Lasagne
Emily Roysdon Sigman Oct 20 10:37 PM - Comment

queued

Vegetable Fried Rice

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Emily Roysdon Sigman’s Content

Recipes

Recipe Boxes

Friends

Friends

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Ramp land

The exploitation of an unusual vegetable

Feeling conflicted over heritage.

The Produce Diaries

Morels

Pleasure in the hunt

Dinner Guest Blog

A quiche lesson

The crux is the crust

Features

Fabulous favas

A green herald of summer

Dinner Guest Blog

Wabi-sabi cookery

Cooking is a constant history lesson

Most Popular Articles

Egg-boiling essentials

Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics
Reflections on kitchen remodeling

Adam’s Rib

Reflections on kitchen remodeling

Tips from a (new) pro
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
Headcheese and chicken feet

First Person

Headcheese and chicken feet

How the rest of the world treats meat
The science of baking

Features

The science of baking

Kitchen chemistry
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours
Fabulous favas

Features

Fabulous favas

A green herald of summer

Editor’s Choice

Spring onions

Front Burner

Spring onions

Celebrate the season with these fresh alliums
The cherry orchard

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic
Mark Winne

The Culinate Interview

Mark Winne

The food-system reformer
Spice world

The Culinate 8

Spice world

Make and use classic spice blends
Going nuts

Features

Going nuts

Crunchy, tasty, healthy
Meat masters

Features

Meat masters

Why we love DIY butchery
Better food for more people

Health+Food

Better food for more people

Changing how we eat
Buying the farm

First Person

Buying the farm

Planting the seeds of agricultural bliss

Most Emailed

Here’s the beef

The Culinate 8

Here’s the beef

Cooking meat on a gas-fired grill
Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu
Turnip Pickles

A Platter of Figs

Turnip Pickles
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
Rhubarb Almond Cake

Culinate Kitchen

Rhubarb Almond Cake
Macaroni and Cauliflower Cheese Bake

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake
Carrot Hummus

The Northwest Vegetarian Cookbook

Carrot Hummus

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