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Mary Subialka

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Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine and spirits. She rarely meets a chicken she doesn’t like, and hopes that her school-age son, who used to eat beets and Indian food, will one day again think of real food as more than a means to a treat—and later share this with his younger brother.

Try this Butter Lettuce, Avocado and Shrimp Salad + More Salad Recipes

Nothing beats a cool, whole-meal salad when the temperature soars—they’re easy and satisfying

The Power of Doughnuts, a Classic Recipe and Fave Shops

Celebrate National Doughnut Day with an homage to the brave folks it honors and enjoy a day-brightening treat

Try These Tasty Black Bean and Mushroom Burgers + 12 More Burger Recipes

Up your grilling game with innovative burger recipes made from black beans, beef, turkey and more in honor of National Hamburger Day

Minty Orzo Salad with Grilled Beef Recipe

This whole-meal pasta salad brings flavors of hummus and tabbouleh together—plus six more meal and side-salad recipes to enjoy at home or on a picnic

Pappardelle with Artichokes, Prosciutto and Basil Recipe

Dress pasta with clean and simple fresh ingredients for true Italian flair

Pork Carnitas Tacos plus Carnitas-Potato Hash with Egg Recipes

Enjoy two meals from one easy slow-cooker or oven-baked pork roast and make the most of Cinco de Mayo now plus breakfast or brunch later

Turkey, Bacon and Cheddar Burgers Recipe

Bring on grilling season with flavorful turkey burgers complete with smoky bacon and a special sauce

No Stinking Rose: The Glory of Garlic

Celebrate National Garlic Day—Twin Cities culinary instructor Jason Ross shares techniques and recipes to tame garlic and enjoy its fabulous flavor

Recipe: Asparagus and Three Dipping Sauces

Dig into a trio of fun and flavorful sauces to spruce up spring asparagus—plus tips for selecting and cooking

5 Deviled Egg Recipes with Flair

Make the most of your Easter eggs or whip up a batch of hard-boiled eggs for a different take on this ever-popular snack