Maggie Shi
Maggie Shi is a deputy editor at RealSimple.com, where she covers food, money, and work & life. She's never met a vegetable she didn't like and is obsessed with anything edible, which currently includes breakfast tacos, boiled peanuts, and hot lobster rolls (extra meat, lots of butter, and a toasty bun, please).



Previous roles include stints at Epicurious, the Food Network, Martha Stewart, and (oddly) MTV. She lives in New York City but fantasizes about a house on the Maine coast and hopes to fulfill her dream of going clamming someday.

Recent Posts By Maggie Shi

What’s the Difference Between a Scallion and a Spring Onion?

May 15, 2013 | By | Comments (0)

To be honest, I always thought a scallion and a spring onion were two different names for the same vegetable. Turns out, I was wrong. A true spring onion has a larger bulb than a scallion (though still smaller than a standard onion) and is only available during—you guessed it—the spring. It has a mellower flavor than a regular onion […]

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4 Fun Do-It-Yourself Food Kits

May 6, 2013 | By | Comments (0)

DIY food kits are nothing new—you’ve probably seen plenty of do-it-yourself kits for beer and mozzarella. But these days, it seems like there’s a kit for just about anything edible you want to try making at home. Here are a few of the most fun DIY kits we’ve seen lately: Mama O’s Kimchi Making Kit I adore kimchi—it’s not unheard […]

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How to Make Your Morning Oatmeal More Exciting

April 27, 2013 | By | Comments (3)

Let’s face it—a bowl of oatmeal may be healthy, but it isn’t always the most thrilling breakfast in the world. You can jazz it up with standard toppings like cinnamon, maple syrup, raisins, and sliced bananas, but that can get a little tiresome, too. Here are some fresh new ways to serve up oatmeal: Try a tropical spin with fresh […]

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Do You Care How Your Food Gets From Farm to Plate?

April 17, 2013 | By | Comments (0)

There’s been a lot of chatter lately about laws being introduced or passed in various states that would make it illegal to videotape or take photos of the inner workings of factory farms. The New York Times wrote an editorial that nicely sums up how I feel: “The food that comes from factory farms is ultimately consumed by the public, […]

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The Easiest Way to Cook Bacon for a Crowd

April 12, 2013 | By | Comments (5)

I love serving bacon when I’m hosting a brunch, but I hate standing over the stove, frying up slices while my guests salivate hungrily, waiting for each precious strip. The easiest way to cook bacon for a crowd? Bake it in the oven. Here’s how: Preheat your oven to 425 degrees F. Place a wire rack on a rimmed baking […]

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A Crunchy New Snack You’ll Love

April 10, 2013 | By | Comments (2)

Move over, wasabi peas—I’ve found something even better. I recently sampled Saffron Road’s crunchy chickpeas in three different flavors—Bombay Spice, Falafel, and yes, Wasabi. The Wasabi definitely packs a big punch of heat (I was pleasantly surprised), Bombay Spice boasts a tongue-tingling blend of paprika, garlic, onion, and turmeric, and Falafel—my favorite—has a nice balance of heat along with traditional […]

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What Do You Think About GMO Labeling?

April 5, 2013 | By | Comments (0)

You’ve probably heard a lot about GMOs these days. Genetically Modified Organisms—foods that have had their genes altered artificially—are everywhere in our restaurants and supermarkets, and you’re probably not even aware of it (the majority of the corn and soy grown in the U.S.  has been genetically modified to make them hardier, faster-growing, or more insect- or disease-resistant). That’s because […]

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What to Do With Leftover Hard-Boiled Eggs

April 1, 2013 | By | Comments (0)

Easter egg dyeing, decorating, and hunting has probably left you with an abundance of hard-boiled eggs. You can slice them into a Cobb salad or chop them up for egg salad, but there’s nothing more delicious (or trendy, these days) than the classic deviled egg. To add some zip to the traditional recipe, try some of the following variations: -Stir […]

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How to Cook Salmon

March 27, 2013 | By | Comments (0)

Salmon is one of my favorite things to eat and prepare; it has loads of flavor, is full of healthy omega-3s, and cooks up really quickly (I always buy wild salmon, not farmed; and I’m more likely to order salmon on a restaurant menu if it’s wild. Here’s why wild salmon is better than farmed.) A lot of people find […]

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In the Garden of Beasts: Part 6 to the End

October 19, 2012 | By | Comments (8)

Hello, Bookies! We’ve come to the end—did your opinions about anyone/anything change in this final section? I really gained a lot of respect for Dodd, particularly when he returns to the U.S. and continues to speak out against Hitler and the Nazis, trying to warn the world about Germany’s plans for domination. It seems like he was the lone voice […]

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