Recipe & styling from “The Dinner Winner” (Racquet Magazine No. 20); photo by Adam Detour
Selected Features
“Please Listen Closely, as Our Menu Options Have Changed” | 3/5/24 | TASTE
“Patties, With a New York State of Mind” | 3/1/24 | Something Curated
“Ireland’s Guinness & Black Is as Divisive as It Is Delicious” | 2/13/24 | Punch
“Inside Modena’s Most Exciting Restaurant Right Now” | 12/21/23 | Something Curated
“Lecso, a Hungarian pepper stew, is a treasured taste of tradition” | 11/2/22 | The Washington Post
“The Dinner Winner” | Summer 2022 | Racquet Magazine (No. 20; Print Only)
“What Is Hots? New England’s Vinegary, Spicy Condiment?” | 6/2/22 | Eater Boston
“Marinate Camembert, Czech-style, for your next low-effort snack” | 12/30/20 | The Washington Post
“With tuna, eggs and potatoes, this Tunisian fricassee sandwich hits all the right notes” | 8/23/19 | The Washington Post
“When the best food around is right where you’re staying” | 6/18/19 | The Boston Globe
"Toothpaste is Our New Favorite Souvenir" | 2/5/18 | Saveur
"A Visit to the Best Little Spice Shop in Cambridge" | 1/30/18 | Saveur
"One Ingredient: Mushrooms" | Fall 2017 | Edible Boston
“An Illustrated Guide to the Snack Food of New Zealand” | 6/23/17 | Saveur
"One Ingredient: Spring Greens" | Spring 2017 | Edible Boston
"How does climate change affect the way the world cooks?" | 4/18/17 | The Boston Globe
"The story of how Jamaican food came to Provincetown" | 8/9/16 | The Boston Globe
"Black Tahini Is the Dark Magic of Palestine" | 9/17/14 | VICE Munchies