Skip to main content
Michael Harlan Turkell on Muck Rack

Michael Harlan Turkell

  • Freelance Writer and Photographer, Freelance
  • None, Burnt Toast, Freelance
New York
As seen in: MSN, Yahoo Life, Bloomberg News, HuffPost, MSN South Africa, Yahoo Canada, The Wall Street Journal, New York Magazine, The Daily Beast, Salon and
VinegarProfessor.com ACID TRIP #vinegarcookbook @AbramsBooks Editor @craftbeerdotcom Hosted @modcuisine #ModernistPizza podcast Food photography @nyuniversity
Is this you? As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work. Claim your profile

Get in touch with Michael Harlan

Contact Michael Harlan, search articles and posts on X, monitor coverage, and track replies from one place.

Learn more about Muck Rack

Actions

Share this page

Is this you?

As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
Claim your profile

Articles

How the Legendary Pequod’s Pizza Gets Made

|
By Michael Harlan Turkell
| Resy
Discover restaurants to love. Close Discover restaurants to love. Close All photos by Michael Harlan Turkell Behind the Line   Chicago By Michael Harlan Turkell, a Brooklyn-based food photographer, writer, and cookbook author. He most recently hosted the Modernist Pizza Podcast, and continues to explore the art, history, and science of many foodways.
Open in Who Shared Issue with article?

Dravida Delves Into India’s Diaspora in New York’s East Village

|
By Michael Harlan Turkell
| Resy
Discover restaurants to love. Close Close Photo courtesy of Dravida The Rundown   New York By Michael Harlan Turkell, a Brooklyn-based food photographer, writer, and cookbook author. He most recently hosted the Modernist Pizza Podcast, and continues to explore the art, history, and science of many foodways.
Open in Who Shared Issue with article?

Lemony Broiled Potatoes With Halloumi Cheese

|
By Michael Harlan Turkell
| Serious Eats Verified
The lemon juice not only adds flavor but also steams the potatoes from below, giving them a creamy texture. Slicing the potatoes thinly and leaving them in a single shingled layer ensures they cook through in a short time under the broiler. The Greeks do potatoes right. Often in Greek cooking, you'll find slices of lemon-drenched potatoes slowly roasted in the juices of whatever meat is cooking alongside, absorbing those deeply flavored drippings.
Open in Who Shared Issue with article?
See all 237 licensed articles (241 Total)