Ashlie D. Stevens (page 24)

Ashlie D. Stevens is Salon's food editor. She is also an award-winning radio producer, editor and features writer — with a special emphasis on food, culture and subculture.

Her writing has appeared in and on The Atlantic, National Geographic’s “The Plate,” Eater, VICE, Slate, Salon, The Bitter Southerner and Chicago Magazine, while her audio work has appeared on NPR’s All Things Considered and Here & Now, as well as APM’s Marketplace. She is based in Chicago.

Twice Baked Potato

This creamy, decadent secret ingredient is the key to better twice-baked potatoes Ashlie D. Stevens

Coffee solar system

Dinner under the stars: Why zodiac-themed food and drink is having a moment Ashlie D. Stevens

Pancakes In Plate

Tired of boring old pancakes? This easy upgrade will change the way you brunch Ashlie D. Stevens

A Subway restaurant exterior

After tuna scandal, Subway has a plan to freshen up its reputation: meat slicers Ashlie D. Stevens

Healthy Vegan bowl

The best way to start your day? A flavor-packed breakfast salad with garlicky yogurt dressing Ashlie D. Stevens

Sweet white vinegar and parsley are the keys to these lemony grilled chicken skewers Ashlie D. Stevens

Close up of a mixed drink / cocktail

Ready or not, the wine cooler is ready for a comeback Ashlie D. Stevens

Pot Brownies

From the counterculture to pop culture, how pot brownies came to reign as "the OG edible" Ashlie D. Stevens

Jar full of assorted organic beans

Tired of avocado toast? Here's your lemony, summer-approved replacement Ashlie D. Stevens

Mid-section of a girl holding Banh Mi- Vietnamese traditional bread

Everything I learned about building a better sandwich, I learned at my local bánh mì counter Ashlie D. Stevens

Cracker Barrel Restaurant

After Cracker Barrel adds vegan sausage to its menu, some customers say the chain is too "woke" Ashlie D. Stevens

A plate with gnocchi, spinach, pine nuts and shredded cheese

This gnocchi pasta salad with lemony vinaigrette is packed with bright, seasonal flavors Ashlie D. Stevens

Gaspacho soup

Tinned fish and tomatoes are a match made in heaven in this refreshing gazpacho Ashlie D. Stevens

Tomato juice

Why does tomato juice taste so much better on an airplane? Ashlie D. Stevens

Baseball Field

Field of greens: The curious history of ballparks doubling as edible gardens Ashlie D. Stevens

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