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  • Location: Stamford, CT
  • Favorite foods: schwarma, New Haven pizza, comfort foods, Pho, home-made onion challah, cashew butter, chicken pot pie, kosher food, ben and jerry's, curries of all kinds, sushi, lemon ricotta gnocci & grilled ramps, apple berry crisps a la mode, goat cheese
  • Last bite on earth: See above.

Latest Comments

Win a Copy of 'Downtown Italian'

I've had pizza so good it made me want to cry and laugh at the same time. But since I can no longer have cheese [insert long string of curses here], my favorite Italian dish, other than Sophia Loren of course, is a nice fresh puttanesca.

Win a Copy of 'Marcus Off Duty'

Make your own pizza is always a popular choice, but I prefer to make something like chicken cacciatore with pasta.

Win a Copy of 'Baked Occasions'

I just started making this ridiculous coconut rum cake, but I keep tweaking it and finding ways of making it better. It's kind of a pain, but totally worth it. I also make a killer corn-syrup-free bourbon pecan pie for Thanksgiving.

Win a Copy of 'Heritage'

While I make a killer cornbread, I do loves me some fried green tomatoes.

Win a Copy of 'Jamie Oliver's Comfort Food'

I make an herbed chicken and mushroom pie with beef bacon and puff pastry crust on top.

Win a Copy of 'Tacolicious'

Fresh fish, pico de gallo, lots of citrus and avocado, and a dash of Cholula.

Win a Copy of 'Salad Samurai'

While I used to make sure wherever I went I tried the Caesar salad, a late-onset dairy allergy has made that impossible. But there are so many good salads! Just had one that was shredded purple cabbage, raw sweet corn, scallions, cherry tomatoes and cilantro with a sesame oil–based dressing. SO good. And sweet potato salad with toasted pecans and dried cranberries. Or baby spinach with hearts of palm and avocado and tomato and capers. Or broccoli slaw. Or warm mushroom salad. Does guacamole count as a salad? Salad is just... Mmmm.

Win a Copy of 'Paris Pastry Club'

I would consider it the measure of success to make a delicious almond croissant.

Win a Copy of 'Sweet and Vicious: Baking With Attitude'

If we're talking about baking I'd go for my bourbon-infused dark chocolate walnut pie. It's just delightful.

Graham Cracker Bites From 'Mother Daughter Dishes'

CAn it be done without dairy? Is there a good condensed milk sub? Like sweetened coconut cream perhaps?

Win a Copy of 'Mother Daughter Dishes: Reinventing Loved Classics'

I don't come from a family of bakers. I've had to learn that stuff on my own. But when I was a kid, we had an apple tree and my mother used to make this amazing smooth cinnamon applesauce and serve it warm. Mmmmm, sooo goood.

Win a Copy of 'Pitt Cue Co.: The Cookbook'

Burgers, asparagus, pineapple...all good grilled.

Giveaway: Win a Super-Fast Thermapen Thermometer

Red! And...I think I'd like to make something candied and lovely.

Win a Scholarship to the International Culinary Center's Craft of Food Writing Course in NYC

“Man’s mind, once stretched by a new idea, never regains its original dimensions.”

The best writing entertains, educates and incites curiosity. The best food writing is the kind that doesn’t just rate an experience—it revels in the details, invites reflection and creates an inescapable pull to live that experience yourself. Whether you’re pulled to visit an often passed-by neighborhood haunt, to rethink how you hold your chef’s knife or to try a new way of preparing a beloved dish, the significance is that you’re open to trying something new, staying flexible and increasing your breadth of knowledge. That’s the kind of growth great writing can inspire. There are so many great food writers and websites out there would be difficult to pick just one. I never know where I’ll find my next best tip or handy trick.

My favorite food writing creates an impression or a feeling, and that feeling sticks with me like a pleasant buzz in the back of my mind until I can be at that café or pick up that new ingredient or taste that new treat for myself. Eating may feel like one of life’s simple pleasures, but in truth thousands of years of trial and error—and sometimes just plain dumb luck—went into the making of everything we put in our mouths. A good writer can tip a cap to those that came before as well as celebrating those who innovate. A good writer can make the impossible-looking recipe seem suddenly possible. For those of us who know there’s always room to learn and grow, good writing is the start of each new journey. A great writer makes that journey a joy.

Win a Copy of 'Robicelli's: A Love Story, With Cupcakes'

No such thing as a bad cupcake, yo. I prefer chocolate cake to vanilla; beyond that, it's all fair game. But then there's pumpkin. And banana. Oooh, and gingerbread...

Cook the Book: 'The Nourished Kitchen' by Jennifer McGruther

Warm, dense, crusty whole-grain bread, fruit preserves or nut butter with honey. Homemade chicken and vegetable soup with matzah balls. Brisket. Mmm,

Bake the Book: A Lighter Way to Bake

Um. All of the above? Except for cheesecake, which just isn't my jam. How about gooey German chocolate cake brownies? And also non-dairy. Impossible?

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

I think of brisket, corn bread, soft tacos and guacamole.

Cook the Book: 'The VB6 Cookbook' by Mark Bittman

Something with cooked mushrooms...maybe steamed buns? Or grilled on a bun with spicy stuff and avocado.

Cook the Book: 'Simple Thai Food' by Leela Punyaratabandhu

Pad prikh king mebbe? Green curry? Masaman? It's all good. Soooo gooood.

Bake the Book: Jeni's Splendid Ice Cream Desserts

Just scanning through the list, I'm now imagining a hot, chocolate- and whisky-spiked bread pudding with fresh hot berry sauce. Then ice cream. Yea, that sounds about right.

Cook the Book: 'The New Southern Table' by Brys Stephens

BBQ and cornbread are go-tos, but I can't deny my newfound appreciation for things cooked in (beef) bacon fat.

Cook the Book: 'Afro-Vegan' by Bryant Terry

Uh... Um... mmmmmaybe a nice, fluffy matzah ball? In a veggieful chicken soup?