Teri is a military reporter living in Tokyo (though currently on the road for two months to Germany, Kuwait and Iraq). Thanks to her station, she's versed in Japanese cuisine, but her cooking isn't so easily defined. Yes, we were wowed by cucumber contest runner-up Quick Cucumber and Shiso Pickles, but her Tangy Zangy Roasted Potato Salad and Black-eyed Pea and Pork Quesadillas have a decidedly American bent and make us anxious for her to get back to her home base in Tokyo and start cooking.
And writing! Teri's recipes are both useful and funny, filled with playful, vivid details. To her, yuzu "tastes like the sourest Sour Patch Kid you ever met without that much-needed sugar coating" and fresh pitted cherries, left whole, are "like little slumpy Pac-Mans." For more, see Teri's profile page and fan her here and follow her travels on Twitter.
Read her profile Q&A below:
tuna casserole out of the box
Homemade onigiri, salads, scrambled eggs, fresh tofu with bonito and ponzu
cast iron skillet
Anything at Cochon or the Spotted Pig, especialy if it involves cheeks and french fries.
I'd like to learn how to make cheese souffle, but I'm afraid I need a thousand-dollar copper drum to do it. Also, I make terrible pizza sauce. At my house, the pizza is always white.
At the moment, three. It's only 7 a.m. here. That could change before the day ends.
2 to 30.
Dirty stove top and dirty floor. Weak coffee.
Cook and the Gardner; Square Table; Julia and Jacques Cooking at Home; Better Homes New Cook Book
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