Meet Our New Food Editor Kristen Eppich!

House & Home is pleased to introduce our new food editor, Kristen Eppich. A trained chef, she has worked extensively in the food industry as a recipe developer, food blogger, food stylist and presenter. Kristen lives in Grimsby, Ontario with her husband Andrew and their three small kids, Sophie (9), Max (7) and Scotty (5), along with their four-month-old puppy Rosie. We asked Kristen everything from her guilty pleasure to the ingredients she can’t live without.

Q: What is your go-to weeknight dish?

A: A speedy version of spaghetti and meatballs. I can get it on the table in 35 minutes. Get the recipe here!

Q: What’s your favorite method of cooking? 

A:  My favorite way to cook is braising. I love the alchemy that can happen in one pot over three to four hours of slow cooking.

Q: What’s your guilty pleasure when it comes to food? 

A: I could eat endless amounts of instant ramen. I dress them up and add extra vegetable and proteins to convince myself it’s healthy.

Q: What’s your favorite restaurant?

A: State Bird Provisions in San Francisco, where fine dining meets dim sum-style food carts. The menu changes all the time but I’m a huge fan of their sauerkraut and pecorino pancakes.

Q: What kind of dishes are you fascinated by right now?

A: Right now I’m fascinated by what chefs are doing with vegetable cookery. There has been a shift in the mindset of how we cook vegetables. Vegetables dishes are so much more creative, bold and brave than they have been in a very long time – if ever.

Q: What are the ingredients you can’t live without?

A: Having three small kids means I need to keep big-flavor pantry staples on hand to liven up family-friendly meals for my husband and I. My kids enjoy lots of chicken, pasta, rice and (some) vegetables so I keep versatile products like gochujang, soy sauce, mirin, fish sauce, dijon, anchovies and capers on hand to ‘adult-up’ our meals.

Q: What are your go-to herbs and spices?

A: Coriander, cumin, chilies and I do my best to keep at least two fresh herbs in the crisper at all times. And of course, onions, garlic and ginger – always.