I love the way you write your “methods” – cutting …

Comment on Croque Madame by Stephanie Strong.

I love the way you write your “methods” – cutting to the chase, but fail-safe 😉

Recent Comments by Stephanie Strong

Chorizo Sage Mac and Cheese Baked in a Pumpkin
Where in Southern or Mid Coast Maine can I find red Mexican chorizo in a casing???

Bodum BISTRO Santoku Knife and Mixing Bowl GIVEAWAY!
Malcom, we haven’t gotten there yet so can’t enter the contest, but you have completely sold me on this knife! A good sharp knife is my most necessary kitchen item.

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I’m nicknaming this your Chorizo Diablo for its delicious naughtiness!

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We made this over the weekend – twice! AND the bread…second time added anchovies.

Whole Baked Garlic with Bleu Cheese
That middle photo is your most food-pornographic yet! Definitely stirs longings and heavy breathing…

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.