Elaina Friedman
School
University Of Puget Sound, University Of Washington
Expertise
Food Industry Labor Movements, Climate Change And Global Food Insecurity, Food In Film
- Elaina's passion for environmental justice and her extensive coverage of the impact of climate change on global food insecurity has predictably given way to an obsession with public greenspace. Her conversation with Linnea Westerlind, the author or "Discovering Seattle Parks," was one of her first (and most memorable) interviews.
- When she wants to edify herself without thinking too hard, she turns to food YouTube. Like everyone else, she loves J. Kenji Lopez-Alt, who has, for better or worse, introduced terms like "Maillard reaction" into her vocabulary. She's still reeling from the time she thought she maybe saw him at a grocery store.
- While her repertoire as a home cook tends to favor the ease of routine over experimentation, she will eat literally any dish placed in front of her. Except for clams casino.
Experience
Elaina began her writing career at Seattle Magazine in 2016 and later served as an editor for the calendar division of the Seattle alt-weekly The Stranger for five years. Her versatility as a writer is informed not only by her eclectic background, but also by her passion for food, film, poetry, and social justice. She joined Static Media as a freelance news writer in 2021.
Education
Elaina has a bachelor's in English from the University of Puget Sound, where she also minored in politics. She also holds a certificate in editing from the University of Washington.
The Daily Meal’s content comes from an authoritative editorial staff that is dedicated to current and comprehensive coverage. With an aim to provide only informative and engaging content, our writers, editors, and experts take care to craft clear and concise copy on all things food-related, from news in the food service industry to in-depth explainers about what’s found in readers’ refrigerators, original recipes from experienced chefs, and more.
Our team also regularly reviews and updates articles as necessary to ensure they are accurate. For more information on our editorial process, view our full policies page.
Stories By Elaina Friedman
-
It may seem easy to grab a can of chickpeas from your pantry to get started on a homemade falafel recipe. But trust us when we say this would be a huge mistake.
-
If you're looking to take your canned frosting to the next level, upgrade it with this special ingredient, which will impart toasty, caramelized notes.
-
Historically speaking, the classic Brooklyn-style egg cream must be made with specific ingredients mixed in a specific order: Milk, then seltzer, then syrup.
-
It's hard to imagine you can improve on the classic croque monsieur, but Ina Garten adds a secret ingredient to hers which does exactly that.
-
Japanese cuisine enthusiasts know their stuff. For those making dishes at home, this is the Chef Makoto Okuwa-approved breading for restaurant-quality katsu.
-
You can't argue with the comfort food you grew up eating, even though it's rarely fancy. When it comes to go-to snacks the royals are just like anybody else.
-
She once worked in the White House. But now we all know her as the Barefoot Contessa. So, how did Ina Garten stumble upon her iconic nickname?
-
For java fans who don't want to visit the store, you can make coffee popsicles at home with an item you probably already have in your pantry.
-
Accidentally overcooking your noodles until they're limp makes retrogradation work in your favor, yielding the perfect texture for your pasta salad.
-
For the crispiest edges on your potatoes, there's only one method you need to master. Luckily, it's about as easy a cooking technique as can be.
-
Whether you're serving guests at home or ordering in a fancy restaurant, there's a go-to wine to pair with your steak. Here's what an expert told us.
-
The cake William chose for his wedding day was not only his childhood favorite but was also a tribute to his grandmother, the late Queen Elizabeth II.
-
Stuffed peppers should taste as good as they look. Don't ruin this beautiful dish by ending up with too much moisture. Follow these tips instead.
-
Although they sound similar, there are some important differences to keep in mind that make green and Jerusalem artichokes wonderfully unique.
-
Grilling veggies in foil pouches at your next barbecue means your vegetarian friends can enjoy a hot, grilled meal instead of having to fill up on potato salad.
-
Salads can be a light side or a hearty meal, but either way, you want to prep them to perfection. We asked an expert and she told us to chill the ingredients.
-
A great-tasting mushroom risotto starts with perfectly cooked mushrooms, and J. Kenji López-Alt says you should saute yours with a particular ingredient.
-
With such basic ingredients – lemons, sugar, and water – it doesn't seem like there are many places to go when making lemonade ... unless you roast the lemons.
-
When making soup, a flavorful stock is a key base ingredient. But if beef is your favored broth, think twice before reaching for store-bought.
-
Adding spices to your cup of coffee is the best way to imbue your morning drip with subtle flavor. However, it's important to avoid this mistake.
-
The famous Roman gastronome Marcus Apicius, who lived during the first century B.C., created the bread salad which can only be described as a big wet sandwich.
-
Get in on the ongoing breakfast craze with açaí bowls, a Brazilian superfood sensation that blends tart açaí berries with starchy, crunchy, and fresh toppings.
-
This hearty omelet trades diced or scalloped potatoes for fries, one of the few forms of the spud you might have never thought to have for breakfast.
-
You may enjoy eating chicken wings without bones, but did you know that the United States' Great Recession was responsible for aiding in their creation?
-
If you're seeking out a martini substitution that will wake up your taste buds, look no further than using sake in place of a key ingredient.
-
One of the ingredients most synonymous with New Mexican cooking, hatch chiles are in a league of their own. Treat them right with the best roasting method.
-
Peanut butter and jelly Uncrustables are a tasty take on a classic sandwich. They can raise the bar for deliciousness when you cook them in the air fryer.