Erica Martinez
School
University Of California, Irvine, The Arts Institute Culinary Arts School, San Diego
Expertise
Bold Red Wines, Home-Cooked Mexican Food, Food History
- In 1998, Erica got her first taste of Europe on a three-week exploration of five countries, igniting a passion for travel and food.
- She launched the blog for Southern California's Ponte Winery which highlighted food and wine pairings.
- Her first professional writing job came in 2008 when she was hired as the copywriter for the GNC website division.
Experience
When Erica was pursuing her bachelor's degree in film studies, she had no idea it would lead to a passion for writing. The hours spent analyzing films and writing essays revealed a knack for research and expression through written words, with her favorite topic being food. She has now been writing for various companies for 12 years in the form of website copy, newsletters, press releases, blogs, and emails. Some of the companies she has worked for include Ponte Family Estate Winery, General Nutrition Corporation, The Great Atlantic & Pacific Tea Company, and Brickhouse Security in New York.
Education
Erica has a bachelor's degree in Film Studies from the University of California at Irvine. She studied abroad in Siena, Italy in college where she studied Film and Tuscan cuisine. She also spent a semester studying Culinary Arts in San Diego, CA.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
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Stories By Erica Martinez
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Commonly seen with chicken, the Italian cacciatore style has a common flavor base that can include a variety of secondary ingredients due to its "wild" origins.
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New York, for all the glitz and high-end steakhouses is home to some of the best bready eats. See why buttered rolls are as much in the DNA of NYC as bagels.
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It's hard not to feel very much an American having a fried bologna sandwich. But for elevating cheap and processed ingredients, it doesn't get much better.
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Surrounded by newer restaurants, Primanti Bros. has never lost its luster and draws in locals and tourists in droves who come for their famous sandwiches.
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Costly and potentially difficult to find, you may think Luxardo maraschino cherries can't be worth the hassle of getting your hands on some. But you'd be wrong.
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This is no hidden secret or hole-in-the-wall place, in fact, it's practically impossible to walk by it without noticing it since it takes up a city block.
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You had to eat pizza sitting down. Working-class Italians needed something they could eat while walking. Enter the calzone.
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It may not be a household name, but smørrebrød is beloved by those in the know and certainly by the people of Denmark where it is considered a national dish.
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If you're a home baker who wants to take your loaves of bread to another level, try pre-heating your Dutch oven for incredible results.
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There is a super simple technique that will keep both sides of your grilled cheese sandwich crunchy and it involves a well-known eating utensil.
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A shot of Brandy gives French onion soup a beautiful depth of flavor. It just might be the best thing to happen to the soup since adding cheese on top.
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It wasn't a scientist, royal chef, or brilliant farmer that created Parmigiano Reggiano, but monks, and the same process from back then is still used today.
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It's part of the fun of eating this dish, but if you don't want to tolerate the mess, there is a step you can take before you assemble your tomato sandwich.
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What is the symbolic reason that Jewish families eat matzo during Passover? As with many components of the Seder meal, there's a deeply significant reason.
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Potbelly ravioli may not sound appetizing, but it's one of Northern Italy's prized pasta dishes. Here's what you should know about pansotti.
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Unless they've gone to culinary school or are very knowledgeable in the food world, most people probably don't recognize the tournée cut by name or appearance.
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Venison backstraps can be grilled, pan-fried, and smoked. But if you choose to cook it in a smoker, you'll need to give it your full time and attention.
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Deli meats like mortadella and olive loaf may seem similar. However, there are some key differences between the two, particularly in terms of how they're made.
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There is another type of cornbread born in the South that never sees the heat of an oven like that traditional version. It's also much simpler to make.
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The Spanish love a good wine, but they're not afraid to mix things up with it either. See what separates the country's kalimotxo and tinto de verano.
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Have you heard about the new and delicious cheese sweeping the states, Quark, the soft cheese product that's sometimes confused with yogurt?
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For the tequila-free version, the inspiration comes from a sun-drenched city about 1,300 miles south of Long Island, New York.
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When we hear about novel uses for unusual ingredients, our ears perk up. See what item the U.K. made famous is a way to punch up roast potatoes.
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Poppy seeds are featured in a ton of Eastern European dishes from sweet pastries and cakes to savory noodles. Here's why the seed is so beloved in the region.
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LA is known to have some of the world's best Mexican food, even putting its own spin on Mexican classics. So what is an LA-style burrito, and how is it unique?
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Cheese and potatoes aren't the first things that come to mind when thinking of Italian food -- but this hearty Italian comfort dish might just change that.
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Sloppy Joes are pretty much the same thing everywhere except New Jersey. See how the Garden State assembles their version of the messy sandwich.