I write about food, cooking, and people. I'm an editor at Clarkson Potter, judge on Top Chef Masters, and columnist at the NYT Magazine. I take statins.

The New York Times

nytimes.com — Tamar Adler, Francis Lam and Sam Sifton (and previously Mark Bittman, Amanda Hesser and Molly O'Neill) provide recipes and the stories behind them.

Filmmaker Gelb documents chefs' obsessions in new Netflix series, Chef's Table

splendidtable.org — For the Netflix series Chef's Table, filmmaker David Gelb followed six chefs from around the world. The chefs, who include Massimo Bottura, Niki Nakayama and Francis Mallmann, have "courage, relentlessness and a purity of vision that they refuse to compromise," Gelb says. He was previously the director of the documentary " Jiro Dreams of Sushi."

2000s Archive : gourmet.com

gourmet.com — You couldn't believe it when you heard it. The story of Grant Achatz's health seemed too cruel, too ironic, the stuff of Greek tragedy, not real life: the brilliant young chef, just reaching the height of his powers, stricken by cancer ... of the tongue.

Stuffed Calamari

cooking.nytimes.com — Long a star on Camille Orrichio Loccisano's traditional Italian-American Feast of the Seven Fishes table, these stuffed squid were also a hit at her restaurant, the appropriately named Casa Calamari After a slow simmer in briny tomato sauce, diced shrimp and peppery crumbs plump up into a rich stuffing that fills tender calamari bodies; they're like seafood dumplings in reverse.

Casa Calamari - NYTimes.com

nytimes.com — I've always loved Italian food. That's barely worth saying, because everyone loves Italian food. But I really love it. I grew up the only Chinese kid I knew in my New Jersey suburb, packing stinky lunches for school and feeling funny about it, and Italian food is what made me feel as if I could belong.

Bigos Recipe - NYT Cooking

cooking.nytimes.com — Bigos is usually translated as "hunter's stew" and is sometimes referred to as the national dish of Poland This version, adapted from Monika Woods, is rich with meat but heightened with caraway balanced by the tartness of sauerkraut, tomato and sweet fresh cabbage Woods's mother makes it with the ends and scraps of meat saved and frozen over months' worth of meals, so feel free to experiment with different cuts

Greenpoint’s Culinary Ghosts

nytimes.com — When I moved to Brooklyn in 1999, I'd never heard of Greenpoint - a working-class Polish community out past Williamsburg with questionable subway access - before the apartment broker sold me on it. My landlords lived upstairs, among clear vinyl tablecloths and a shrine to Pope John Paul II.

The Art of Homemade Soba Noodles

saveur.com — I had the first line of this story written before I even got out of the car. "Dogs smell your fear," it said at the top of my notebook. "But soba smells your anxiety." I'd been snarled in L.A.

For a vegan butcher, taste is easy. 'Getting the texture right is the great difficulty'

splendidtable.org — "There's something so special about the sound [Spam] makes when it comes out of the can," says Aubry Walch, co-owner of Minneapolis-based The Herbivorous Butcher. "I just can't duplicate that." Aubry and her brother, Kale, sell a line of meat- and cheese-like products that are vegan.

The Generosity in Senegalese Stew

nytimes.com — Rama Dione rubbed chicken with heady garlic and ginger before simmering it with onions and tomato paste. She thickened the pot with a serious amount of peanut butter, and when the sauce cooked to a blanketing gravy, I marveled at the deep, nutty flavor of the dish called chicken mafe.
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