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A Brief History of Tuna Casserole

I wrote a spirited defense (and history) of tuna casserole for Taste. Check it out!

Yours in Booze

I chatted about Portland’s boozy past in the Mercury.

Charcuterie for Her

Protip: if you don't have a "tight-fitting ham net" like the @olympiaprovisions cookbook says to use, a fishnet stocking will do the trick. #macgyver #charcuterieforher #coppa #sexy A post shared by heatherarndtanderson (@heatherarndtanderson) on Apr 22, 2017 at 1:47pm PDT

Every Day is a Challahday

Made dozens of challah buns today: these are stuffed with ham, Swiss/cheddar, and pickle mustard, and there's a big batch stuffed with pepper jack and homemade kimchi. #dinnertonight #ambaking #notkosher #notglutenfree #notvegan #everydayisachallahday #culturalappropriation #sacrilicous . . . . #f52grams #bareaders #challah #foodandwine #instafood A […]

Hotel Dining Makes a Comeback in Portland

I wrote a thing for Eater on the history of hotel dining in Portland, and the new joints opening in the old hotel restaurants.  

Teeny chocolate chip banana breads

The inaugural bake in my new mini-loaf pan: chocolate chip banana bread! Cuts the baking time by half, and they're cute as heck (and perfect for sharing). #ambaking #bananabread #cutefood A post shared by heatherarndtanderson (@heatherarndtanderson) on Apr 19, 2017 at 1:35pm PDT

Portland: A Food Biography

Get your signed copy of Portland: A Food Biography   “Drawn out in glorious detail in Arndt Anderson’s loving biography of her hometown, she offers the conclusion evident to fellow natives and transplants alike: ‘Portland is a gustatory wonderland.’ Finally, we understand why.”—Michael Zusman, author of […]

Breakfast: A History

  Breakfast: A History is now available directly from the author!

Persimmon Bread

This post has been coming for awhile, particularly considering persimmons aren’t even in season anymore. But if one were especially diligent, one would have a fair stockpile of persimmon jelly just languishing in the freezer. As luck would have it, persimmons freeze just beautifully, which […]

What Shall We Have to Eat?

I won’t bother with the excuses, but yes, I’ve been away a long time.  The gist: my first book, Breakfast: A History is complete and will be published in May, and I’ve got a couple more irons in the fire that I’ll share when I […]