I'm a native New Yorker and a food and travel writer currently living in Israel.

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Cook the Book: 'Ruhlman's Twenty'

This isn't exactly a technique, but allowing things to rest once they've been cooked. This is particularly important for meat, but I find it also applies to many other things from rice to baked goods.

Achieving balance of flavor through proper seasoning and acid is also crucial.

I love Michael Ruhlman and am super excited about his new book!


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