Jerry James Stone

Car and technology writer for Discovery Channel and the producer and main recipe developer for TreeHugger's Green Wine Guide. I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, Digg.com and Fodor's Travel Guides.
I studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.
I am currently launching a social media startup called Trak.ly

Follow me on Twitter @jerryjamesstone and Facebook.

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Jerry James Stone's Latest Posts

Gooey White Cheddar and Cranberry Dip

Gooey White Cheddar and Cranberry Dip

| December 20, 2012 | 0 Comments

This is the month of the cranberry for me. I have roasted them, put them in grilled cheese and now this lovely, gooey cheese dip. And wait until you see the rosemary and cranberry sangria I have coming up!

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Curried Sweet Potato Latkes with Maple Yogurt

Curried Sweet Potato Latkes with Maple Yogurt

| December 15, 2012 | 2 Comments

This recipe is ridiculous. Ridiculously good! If you have not tried the combo of curry, maple and sweet potato…you are missing out. Make these latkes for a festive and unique way to celebrate Hanukkah!

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Brussels Sprout Latke Recipe

Brussels Sprout Latke Recipe

| December 12, 2012 | 1 Comment

My affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.

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Roasted Persimmon & Brie Salad

Roasted Persimmon & Brie Salad

| December 4, 2012 | 0 Comments

For some reason, sometime around September, I stop eating salads. I have it in my head that they are a summer thing. Why? I do not know. So I promised myself, that this year, I would enjoy salads throughout the year. Here is my first one–I’m a little late. But that is okay, this roasted persimmon salad is worth waiting for!

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Ricotta Stuffed Sweet Potato Pancakes

Ricotta Stuffed Sweet Potato Pancakes

| November 23, 2012 | 0 Comments

It’s the day after Thanksgiving. You might be getting up at 3AM to stampede through Best Buy for that brand-new-tv-your-partner-must-have-for-Christmas, or you just might spend the day lounging around. Either way, this recipe is a good place to start. It’s full of flavor, decadent and bound to be a favorite.

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Roasted Pumpkin Seeds Three Ways

Roasted Pumpkin Seeds Three Ways

| November 13, 2012 | 0 Comments

Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don’t throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.

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How To Carve A Pumpkin

How To Carve A Pumpkin

| October 29, 2012 | 1 Comment

Nothing quite embodies the spirit of Halloween like the Jack-o’-Lantern does. Creepy or funny, creative or classic, the carved gourd is more than just simple holiday decor. It’s also a symbol of fall harvest and that winter will soon be amongst us. But did you know, the pumpkin was not the original carved vegetable for this time of year–it was the turnip!

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Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan

Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan

| October 26, 2012 | 12 Comments

These tiny little cabbages are not only visually fun but they can be so amazingly good. If done right, they have an earthy, bright and just slightly bitter flavor to them that reminds me of some of my favorite beers.

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How To Buy And Store Fresh Tomatoes

How To Buy And Store Fresh Tomatoes

| October 16, 2012 | 0 Comments

I wanted to share the joy of a good tomato with everyone. Now, a store-bought tomato is never going to taste like it was plucked straight from the vine. But there’s no reason it can’t be a great tasting tomato! All it takes is the steps outlined in this post.

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Pomegranate Limeade Popsicle Recipe

Pomegranate Limeade Popsicle Recipe

| October 3, 2012 | 0 Comments

Like I said in my Fig and Sour Cream Popsicle recipe, popsicles are my new favorite food to make. I just love how creative I can be with them. I had been looking forward to pomegranate season as I didn’t really use them in recipes at all last year. So the idea of freezing them to extend the season was of interest to me. And look how they turned out! The seeds inside the popsicle are just gorgeous, right?

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Creamy Avocado Pesto Recipe

Creamy Avocado Pesto Recipe

| September 26, 2012 | 2 Comments

If you are anything like me, you can never eat too much avocado. Sliced, diced or mashed, I put the fruit in or on practically everything. That said, this was my first time putting it on pasta. I was a bit nervous at first. I didn’t want it to resemble guacamole on pasta. Luckily, it didn’t. It was creamy and full of flavor.

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How To Pit and Store an Avocado

How To Pit and Store an Avocado

| September 25, 2012 | 0 Comments

Love avocados? Of course you do! Which is why it’s sad when the fruit goes bad before you can use it all, especially since it is so expensive. So use these simple tips to make your avocados last a lot longer!

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Spicy Margarita with Jalapeño and Cilantro

Spicy Margarita with Jalapeño and Cilantro

| September 6, 2012 | 0 Comments

Garden inspired cocktails are simply one of my favorite things. And this margarita is no exception. It’s not only spicy (thank you, jalapeños!) but the cilantro adds all these lovely citrus notes to it, plus keeps it feeling fresh and crisp so you can drink many more than you should!

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Flaming Caprese Salad with Peaches, Mozzarella and Bourbon

Flaming Caprese Salad with Peaches, Mozzarella and Bourbon

| September 3, 2012 | 1 Comment

I love the idea of a warm salad so why not a salad with fire? A Caprese seemed liked the best choice. Typically served cold, this would be an interesting twist one wouldn’t expect. And because I planned to use bourbon, I wanted to use an ingredient that would best complement the spirit so I chose peaches over tomatoes.

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