Lindsay McSweeney
Contributing Writer
Lindsay McSweeney - Lindsay McSweeney
I am a 50 plus professional editor, wife, and mother. I've written and edited food articles professionally, and am currently managing a media property involved with antitrust and competition policy issues. While I love editing, I miss writing a great deal. As my children are out of college (and the home) and I'm still maintaining long office hours I have recently focused on catching up on my reading, playing with the dog, and preparing healthy food for two people. My pieces will share some of the recipe ideas I've developed as well as (hopefully) fresh insights on assorted other topics including sports and business.
Latest Articles
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Pork Shoulder Brings Back True Pork Taste with Minimal Effort
Pork shoulder (aka Boston butt and picnic) is not only inexpensive and feeds a crowd but, most importantly, tastes like pork used to-and still should.
Jan 30, 2011
- Lindsay McSweeney
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Book Review: Good to the Grain, Baking with Whole Grain Flours
An excellent baking cookbook that goes beyond whole wheat to introduce healthy whole grain flours such as kamut, quinoa, & spelt into everyday baking.
Jan 9, 2011
- Lindsay McSweeney
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Baking Risotto Eliminates the Need for Constant Attention
Baking a classic Risotto Milanese makes it a convenient and easy side dish.
Dec 26, 2010
- Lindsay McSweeney
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Broccoli and Cheddar Cheese Unite to Make a Tasty Risotto
Broccoli and cheddar cheese added to risotto make a rewarding vegetarian meal, cooked in under half an hour.
Dec 26, 2010
- Lindsay McSweeney
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The Easiest Way to Cook Grits or Polenta
Use the porridge setting on a rice cooker to make perfect grits or polenta every time-and even ahead of time.
Nov 18, 2010
- Lindsay McSweeney
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Easily Grow Healthy & Tasty Sprouts in Just a Few Days
Give a nutritional punch to meals by adding sprouts to salads, sandwiches, stir fries. And sprouts are so easy to grow, even brown-thumbed cooks can't fail.
May 28, 2010
- Lindsay McSweeney
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Kir is a Wine Cocktail with a French Flair
When Creme de Cassis is added to white wine, it's named Kir; when added to sparkling wine, it's Kir Royale. Both are appetite-stimulating and festive before meal drinks.
Mar 14, 2010
- Lindsay McSweeney
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An Easy Way to Taste Hundreds of Beers
The Beer Genome site allows beer lovers to track favorite beers, compare notes, and unearth new favorites, from pilsners to stouts. But first, learn the basic beer types.
Mar 12, 2010
- Lindsay McSweeney
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Egg Wisdom-Cracking the Age Code & Other Secrets
How old are store-bought eggs? Is there a difference between white and brown eggs? Can large eggs be substituted for extra-large eggs? All cooks need a little egg wisdom.
Mar 12, 2010
- Lindsay McSweeney
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Herbert Simon, AI, and Bounded Rationality
Nobel Prize winner Herbert Simon was a true Renaissance Man, laying the foundations for both artificial intelligence and behavioral economics.
Mar 9, 2010
- Lindsay McSweeney
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