Gabriella Gershenson

Gabriella Gershenson is a James Beard Award-nominated food journalist living in New York City. Find her on Instagram or Twitter @gabiwrites.
How I Found the Right Big Appliances for My Tiny Kitchen
It’s ironic that living in one of the biggest cities in the world means having teeny-tiny appliances. I suppose it makes its own kind of sense — I reside on the island of Manhattan, a 23-square-mile strip of land that I share with more than 1.6 million other people. Space is tight, which means, among other things, that I didn’t own a dishwasher until about a year ago, even though I’ve been a grown-up with a job and a career for some time now.
Gabriella Gershenson
May 5, 2022
My Mom’s Russian Cheese Pancakes Are Utterly Soul-Satisfying (but So Easy to Make)
Secret Family Recipes
Sirniki, the lightly sweetened farmer’s cheese pancakes, is a dish that is at once humble and utterly soul-satisfying. The pancakes taste a little like cheesecake, and are pleasantly tart, with sweetness from plump golden raisins and a hint of vanilla.
Gabriella Gershenson
May 19, 2021
This Is What Your Favorite Way to Eat Eggs Says About You
Are you a wet scramble person or a dry scramble fan? Do you prefer your eggs poached, boiled with a runny center, or cooked until the yolk has a sulfurous green ring? Are you the one who orders shirred eggs at brunch, forcing the waitress, and your friends, to Google exactly what that means? Find your go-to eggy bunch order on this list and see what it means about your personality. The iconic fried egg is assertive, brazen, and bold.
Gabriella Gershenson
Jun 5, 2019
Dorie Greenspan on Why the Only Way to Bake Is from the Heart
Dorie Greenspan is the internet’s baking hero. She made the rare jump from a traditional start as a cookbook goddess — having co-authored books in the pre-digital age with Daniel Boulud, Julia Child, and Pierre Hermé, as well as writing her own — to a hero of the online community, inspiring bake-a-longs like Tuesdays with Dorie and her own considerable following.
Gabriella Gershenson
May 24, 2019
This Salad Spinner Changed My Life
Let me introduce you to the salad spinner I grew up with. (It is not, by the way, a life-changing salad spinner. Just hold on — I’ll get to that one.) I had a feeling I’d find it on eBay, and here it is. “Vintage Copco Design Model Sam Lebowitz 604 USA Made.” I didn’t realize it was a designer item, but now I know.
Gabriella Gershenson
May 1, 2019
3 Surprising Stories Behind America’s Favorite Chinese Dishes
When it comes to our favorite Chinese foods, the path from China to our plates isn’t as straightforward as you’d think. Several books that have come out in recent years — such as Chop Suey, Chop Suey USA, and Chow Chop Suey (no joke!) — tell the story of a uniquely American cuisine that was born out of a complex relationship between Chinese immigrants and their host country.
Gabriella Gershenson
May 1, 2019
10 Things to Know About Your First Yom Kippur
Yom Kippur, which translates to the Day of Atonement, is the holiest day of the Jewish Year. It’s a serious holiday. The point is to ask G-d and your fellow humans for forgiveness so you can start the year with a clean slate, and deem yourself worthy of another year on earth. (NBD.) The intense period of reflection is accompanied by a day-long fast.
Gabriella Gershenson
Sep 11, 2017
10 Things Your Grocery Store Butcher Can Do for You (That You Didn’t Expect)
Butchers aren’t just there to grab the second sirloin from the back out of the meat case for you; they are equipped to do all sorts of meat-related tasks, probably much better than you would do yourself. All you have to do is ask. We spoke to butchers from Stew Leonard’s, Publix, and Sprouts to get a refresher on what you can ask your grocery store butcher to do for you.
Gabriella Gershenson
Mar 8, 2017
The Best Foods to Eat with the Movie You’re Watching Tonight
The power of suggestion is so very strong. Whenever I watch a movie with food in it, whether it’s truly appetizing or just evocative, chances are I will be craving it in a major way. So before you watch any of the following films, consider stocking up on these heavily featured foods. Hint: This list goes far beyond the usual pizza.
Gabriella Gershenson
Feb 23, 2017
5 Budget Cuts of Beef You Should Be Buying, According to a Butcher
What should you be buying from your butcher? Theo Weening, the global meat buyer for Whole Foods, shares his favorite budget-friendly cuts of meat. Why? They’re like steak, but a lot cheaper and really hard to screw up. First of all, I like the flavor profile. Short ribs are tender and have a lot more flavor than some other cuts. It has the bone in it, so when you serve it, it has a nice look to it. It looks really substantial.
Gabriella Gershenson
Feb 9, 2017
A Brief History of Peking Duck in America
When you think of any Chinatown in any city in the country, the image that springs to mind is almost always of glistening, lacquered ducks hanging in the storefronts. (Whether those are Peking ducks or not is up for debate, but I digress.) Peking duck has long been one of the iconic Chinese dishes, and it’s easy to see why — the tableside preparation, the communal eating, the multiple courses, the pure deliciousness of it.
Gabriella Gershenson
Jan 26, 2017
The True Story Behind General Tso’s Chicken
Whether it goes by the name General Tso’s, General Gau’s, or General Gao’s (see a spirited Yelp discussion on the matter here), the deep-fried nuggets of boneless chicken tossed in sweet-spicy sauce and served on a bed of broccoli is America’s reigning Chinese dish. According to the food delivery site GrubHub, General Tso’s chicken was the most popular Chinese takeout item of 2014, and the fourth most-ordered dish overall.
Gabriella Gershenson
Jan 25, 2017
When (and Why) Did Cabbage Become Cool?
No one’s ever accused cabbage of being glamorous, but the leafy brassica is gaining in appeal. You can give partial thanks to kimchi (and, ahem, David Chang), for making the vegetable cooler than it’s ever been. Over the last few years, the Korean staple of fermented napa cabbage has become part of the country’s culinary vocabulary.
Gabriella Gershenson
Nov 9, 2016