Laura Scherb is a food writer, photographer, and stylist in Chicago, IL. A native of Pittsburgh, she now lives in Evanston with her husband and two cats. Her work (and Substack!) can be found at www.pageandplate.com and she can be reached at laura@pageandplate.com.
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Recent Posts
Spring Into these New Techniques
Spring has finally sprung here in the Midwest, and I don’t know about you, but I’m ready to go spend my life’s savings at the farmers’ market. By this point in the growing season, I’m desperate for ...
I can remember a few times that eggs have been expensive or hard to find, but I can’t remember the last time I had so much trouble first finding them on the shelf and then making myself fork over a ...
Of all of the dorky holidays that we celebrate, Pi Day might be my favorite. Though I’d never describe myself as a math person, any holiday that honors an entire genre of dessert is worth celebrating ...
If you’ve ever met me, even for the course of an hour, it’s likely that kale has come up. I don’t know how, and I don’t know why, but kale has become a cornerstone of my cooking philosophy and a ...
4 Sweet and Sour Ways to Make Use of Seasonal Citrus
I’ve said it before, and I’ll say it again: these dark, wintery days in Chicago really test my love for the Midwest. But there’s one bright spot in these gloomy days: citrus season! I don’t think ...
This is the time of year wherein everyone I know is traveling: between Thanksgiving and Christmas, it feels like my transplanted group of friends is in mass-migration mode, heading back to where we ...
We’re here. Fall has arrived, and with it, the promise of a Chicago winter to come. Though the weather this fall has been deceivingly gorgeous, there’s cold, dark days ahead, and we all know it. I ...
I know I’m not the only one who comes back from a weekend of apple picking in Wisconsin cursing myself for getting overeager in the orchard and wondering what to do with these pounds and pounds of ...
The grill is an elusive cooking tool here in the Midwest. It sits outside or in the garage all winter, accumulating snow and spider webs, until that moment in the spring where you can’t stand it any ...
This is it—what my grandma used to call “the best time of year to eat.” We’re in it now, relishing in mountains of fresh heirloom tomatoes, piles of squash, and more peaches than we know what to do ...
