Erin Shaw
Expertise
Food History, Home Recipes, Food Cultures
- Erin was hand-picked to serve as the Farmer's Market correspondent for the South Pasadena Review where she got to create seasonal recipes for her readers based on what the farmers brought to market each month.
- Her work has been featured in numerous national publications such as DailyCandy, HelloGiggles!, FATHOM, LA Confidential Magazine, Gothamist, Quarterly Magazine, and Biz New Orleans Magazine.
- In 2020, she published "Have Baggage, Will Travel," and she's currently in production on her third novel.
Experience
Born and raised in Los Angeles, CA, Erin has worked as a writer in the food, lifestyle, and travel world since 2008. She started the popular food blog, The Happy Mouth in 2009 while living in New York City and began working as a freelance journalist and blogger after that. She also shares her own love of food and travels on her blog: Fork, Map, Suitcase. In her spare time, Erin works as a novelist and screenwriter.
Education
Erin has a bachelor's degree in music from Chapman University's Conservatory of Music. She still sings in the shower and on weekends with a wedding band.
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.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Erin Shaw
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Sunflower seed butter is a nut-free alternative to peanut butter and other nut butters, and it's safe for those with nut allergies in most cases.
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If you can't make it to Sardinia, this tasty treat might be the next best thing.
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Chef Giada De Laurentiis has some helpful advice that can ensure that your flour is in good condition when you want to whip up a batch of baked treats.
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With dried and fresh herbs each have their advantages, chef Rachael Ray has strong feelings about one herb in particular. Find out what she prefers fresh.
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Before dumping your jalapeños brine down the sink and recycling the jar, check out this delicious way to use the rest for your next Bloody Mary.
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If you're eager for a hot veggie-bun swap, hit the produce aisle. But then fire up the grill, because it's time for eggplant to step into the limelight.
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Discover the similarities and differences between mozzarella and provolone cheese, both of which are perfect complements to many dishes in Italian cuisine.
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At Mamá Heladera, the unique bechamel ice cream has been inspired by childhood kitchens -- and the flavor combination works surprisingly well.
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While the phrase 'pomme puree' does mean 'mashed potatoes' in French, it turns out there's more to them than meets the eye, or the palate.
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Butter has been around since ancient times -- and it's probably more influential than you think. Here's how a butter ban changed Christianity forever.
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While it may feel like canned beans are the perfect time-saving way to add more protein and fiber to your diet, dried beans are superior to canned in every way.
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Porto's is the bakery that does it all -- and does it well. Here's a look at the LA mainstay, its history, and why customers can't seem to get enough.
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If you're a fan of adding mayonnaise to your burger, try this ingredient recommended by Roy Choi to level it up. Here's how this flavorful combo works.
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One of the biggest questions that comes up when making any kind of sauce or salsa with tomatoes or tomatillos, is if you need to peel them or not.
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If you don't have a rolling pin or the patience to roll out your dough, but still really want to make your own pizza, then try this trick.
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Leeks have a mild flavor so it's unlikely Gordon Ramsay's tip will make your dish taste different from how you intended and it helps reduce food waste.
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Chef Wolfgang Puck has a simple sheet pan trick that will help your salads arrive at the table looking (and tasting) great.
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Alex Guarnaschelli has a favorite recipe featuring simple ingredients you might already have in your fridge, and ones that pack a punch with flavor and texture.
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Smoking with wood is a technique that BBQ experts have taken years to perfect. Here's why it's the preferred method in Texas.
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It is possible to get live crawfish in northern states, but before you plan a boil, there are a few precautions you will want to take when buying live crawfish.
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Could Caserta be on its way to replacing Naples as the pizza capitol of Italy? That remains unclear, but it's worth a visit, especially if you love onions.
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A successful pot of cheese fondue is one that can easily go down without lumps. Here's the surefire way to smooth it out and create a delectable dip.
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If you're looking not just for a satisfying Parisian meal, but a bit of history, Montparnasse's Le Select Cafe was once the haunt of a number of famous writers.
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This tip from Chef Sunny Anderson will not only give your cake a delicious flavor and fun texture, it can also make sure it comes out of the oven looking good.
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Yukon Gold potatoes are fantastic for most starchy dishes, but they work equally as well baked. Here's why you should try these instead of a Russet.
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Here's a simple trick that will help your breaded chicken breast come out perfectly the next time you pop it in the oven.
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While most varieties of vanilla are named for where they come from, there isn't a single vanilla orchid variety in France. So what exactly is French vanilla?