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:
What is the strangest food you have ever eaten?
tuna casserole out of the box
What do you cook when home alone?
Homemade onigiri, salads, scrambled eggs, fresh tofu with bonito and ponzu
Your most treasured kitchen possession:
cast iron skillet
Your ideal meal:
Anything at Cochon or the Spotted Pig, especialy if it involves cheeks and french fries.
Something you'd like a chance to eat or cook:
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.
The number of bottles of wine you own:
At the moment, three. It's only 7 a.m. here. That could change before the day ends.
The ideal number of guests for a dinner party is:
2 to 30.
Kitchen pet peeve:
Dirty stove top and dirty floor. Weak coffee.
Your favorite cookbook:
Cook and the Gardner; Square Table; Julia and Jacques Cooking at Home; Better Homes New Cook Book