NY TIMES
The Way We Eat: Fuzzy Logic
New York Times Magazine August 3, 2008 Few things capture summer’s carefree spirit like a perfect piece of…
August 3, 2008-
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FOOD & WINE MAG
Understanding Wine: Scent & Sensibility
Food & Wine Magazine July 2008 When a friend introduced me to a natural perfumer named Mandy Aftel a…
July 1, 2008 -
NY TIMES
The Way We Eat: Garlic Defanged
New York Times Magazine May 18, 2008 It’s often been said that chefs must be a little crazy. Those…
May 18, 2008 -
SF MAGAZINE
Renaissance roots
San Francisco Magazine February 2008 When I began working in restaurants, carrots were not held in high esteem. Denizens…
February 1, 2008 -
NY TIMES
The Way We Eat: Stock Options
New York Times Magazine January 27, 2008 Cooking isn’t the kind of job you leave at the office. Friends…
January 27, 2008 -
SF MAGAZINE
A Better Kind Of Bitter
San Francisco Magazine January 2008 In professional kitchens, bitter is seldom intended as a compliment. It’s used to describe…
January 1, 2008 -
NY TIMES
The Way We Eat: Green Day
New York Times Magazine August 19, 2007 If you’re looking for a sign of the culinary times, you could…
August 19, 2007 -
SF MAGAZINE
An Heirloom Alliance
San Francisco Magazine August 2007 If there were a summer produce category called “Most Likely to Disappoint,” I would…
August 1, 2007 -
FOOD & WINE MAG
The Power Of Touch
Food & Wine Magazine June 2007 Recently, I was sitting in a friend’s kitchen, watching her toss a salad…
July 1, 2007 -
NY TIMES
The Way We Eat: Curd Mentality
New York Times Magazine July 1, 2007 Sometimes epiphanies come in strange packages. Mine came swathed in parchment paper,…
July 1, 2007