Writing
SELECTED WRITING
Features and Criticism
Mother Sauce: A Review of Rebecca May Johnson’s Small Fires | n+1
Why Have We Become So Obsessed With Egg Yolks? | Eater
What’s Really In a Hot Dog? A Review of Jamie Loftus’ Raw Dog | New York Times
The Constant Reinvention of No-Recipe Recipes | Eater
The Allure of the Gilda: What to Eat at Txikito, a Basque Favorite in Chelsea | Gothamist
Molly Wizenberg Comes of Age, Again | Elle
Crisp, Deep-Fried Fish at Hug Esan in Queens | New York Times
Bottomless Brunch Means Bottomless Kha Tom at Noods ‘n Chill | New York Times
Sandwiches the Miami Way, at Pilar Cuban Bakery in Brooklyn | New York Times
The Passion of Julien Baker | GQ
Dining with the Stars | Lucky Peach
California Dreaming | Eater
Mastering the Art of Stoned Cooking | The New Republic
Essays and Reporting
On Judging a Jumpsuit | Ssense
What Happens When a Hobby Becomes a Job | Vox
The Season’s Biggest Fashion Trend Is…Food? | Elle
Goodbye to MeMe’s Diner, a Restaurant That Instantly Felt Like Home | New York Magazine
Blow Up the Restaurant Industry and Start Over | The New Republic
New York’s Restaurant Workers Confront a Terrifying Future | New York Magazine
The Milk Situation | New York Times
The Scrappy Brooklyn Restaurant that Forever Changed New York’s Food Scene | T Magazine
Highly Recommended: Erotic Photo Hunt | Eater
Karaoke Coast to Coast | New York Times
An Unhealthy Year of Following Healthy Living Blogs | The Hairpin
In Mexico, Finding Love on the Beach | Vogue
On Cooking
Superiority Burger Has the Secret to the Best Mushrooms You’ll Ever Eat | GQ
How Do I Even Cook Anything? | Food52