Or what I learned when I made my fiance cook with me from ‘A Couple Cooks’. Eater, September 2024
Before the picklers, before the craft chocolate makers, there was Diane Keaton making applesauce in Vermont. Eater, September 2022
Along with an infamous salad dressing recipe, Ephron’s thinly veiled novel gave us the blueprint for the modern food memoir. Eater, March 2023
For many Jews, gefilte fish is the bête noire of the Passover Seder table. It doesn’t have to be that way. Eater, April 2025
I’d been led to believe that a restaurant date was an inherently romantic construct. Mike — and Kenny Rogers — taught me otherwise. Eater, February 2025
A needless innovation considering the ease and low cost of making your own overnight oats, these products are mostly just a waste of plastic. Eater, February 2021
The bulk foods aisle is self-governed and a little feral. Heated, June 2019
No one could tell me what to do. But if visions of the future could yield answers, then who was I to argue? So I called Frank. The Guardian, April 2019
Though it's long been considered as hippie as macramé tapestry—and often maligned—there's a growing sense that nutritional yeast is, basically, the best. Taste, March 2018
The Atomic Age Jewish cookbook Love and Knishes was written in a voice so skeptical, so long-suffering, so unapologetically, unfashionably Ashkenazi Jewish that you could only imagine its author, Sara Kasdan, as an old woman living on the fifth floor of a Lower East Side tenement. But that was far from Sara Kasdan's story. Taste, September 2017 2018 James Beard Foundation Journalism Awards Nominee
