Portfolio

A selection of writing across design, drink, food, and travel

50 Upgrades Your Home Deserves in 2018

Architectural Digest

Call it a New Year’s resolution (if that’s the sort of thing that motivates you).

Why the Best Bar in the World is Betting on Non-Alcoholic Cocktails

Food52

The American Bar at The Savoy Hotel in London is no spring chicken, but when it comes to what’s being stirred or shaken for your glass, the institution somehow continually reinvents itself in ways that are noticed.

Inside Herman Miller’s Vast Archives

Architectural Digest

The company’s Michigan headquarters holds a treasure trove of design history

The Pure Joy of Driving in Another Country

The Week

I soon realized that driving turned out to be exactly what we needed to see this country’s brilliance up close.

A Plush, Pink-Walled Bungalow in Suburban New Zealand

Architectural Digest

Michelle Matangi isn’t an interior designer—but we sure think she should be.

These Instant Table Legs Are the DIY Supply You Need

Architectural Digest

And you don’t even have to be handy to use them.

Inside Herman Miller’s Intensive Test Lab

Architectural Digest

Where icons of modern design are dragged, dropped, and hammered to test quality.

This Amazing Built-In System Proves Custom CAN Be Cost-Effective

Architectural Digest

How designer Starrett Ringbom avoided buying all new furniture for a new home.

Inside architect Earl Young’s ‘hobbit houses’ in Michigan

Curbed

But Young wasn’t just Frodo Lloyd Wright; he was an inventive architectural voice at the turn of the century.

Watch How to Make One of Food52-ers’ Favorite Fall Recipes

Food52

Brown butter butternut rolls, brown butter butternut rolls…try saying that ten times fast!

This Stunner of a Seattle Home Used to Be a Total Snooze

Architectural Digest

How decorator Heidi Caillier perked it up without moving a wall.

From Fun-Loving to Inspired by Travel, 8 Espresso Drinks for Many Whims

Food52

Lately, I’ve been testing the waters with espresso drinks, either while visiting new places in the U.S. or abroad.

How 2 Designers Made a Cozy, Clutter-Free Home in 481 Square Feet

Architectural Digest

Talitha and Michael Bainbridge of ZWEI Design share their tips (and a tour!).

How To Do Frito Pie Like A High School Concession Stand

Food52

There’s something satisfying about heaping everything into a tiny bag of crunchy corn chips. layered-up chili, chopped onions, cheese, and a little sour cream.

Here’s How to Chill Any Wine in 7 Minutes Flat

Food52

A trick for chilling any bottle in seven minutes.

One Chef’s Three-Ingredient, Crunchy Avocado Snack

Food52

Of the dish’s inception, Tartine co-founder Liz Prueitt mentioned that her mind was wandering among, of all things, Scotch eggs.

Spicy, Just-Saucy-Enough Sloppy Joes, Minus the Meat

Food52

Consider the walnut-mushroom sloppy joe.

Macerate Citrus (And Make This Trifle) Before Winter’s End

Food52

Macerate citrus with an acidic bedfellow: vinegar and make a trifle.

Who Gets to—or Should—Tell the Stories of Immigrants and Their Foodways?

Food52

A question explored at the 2017 Food Media South symposium hosted by Southern Foodways Alliance.

The What, Why, and How of Induction Cooktops (Plus 4 Compatible Metals)

Food52

A primer on the types of cookware that’ll work with induction.

Pasta, Beans, and Bread Hold Each Other Gently In This Brothy Tuscan Soup

Food52

Tuscany’s markets in the fall, according to our co-founder Merrill, are overflowing with rapturous vegetables and fruits.

Remembering Arnold Palmer Through His Namesake Drink (Plus Bourbon)

Food52

Is a drink born when it’s conceived, or when it’s named?

You Won’t Believe How Many Blueberries Go Into this Pie

Food52

Not to be dramatic, but I hadn’t tasted a blueberry until I visited Welch Farms in Roque Bluffs, Maine late last month.

The Indiana Goat Cheese That Cheesemongers Are Obsessed With

Food52

Back in the 1980s, Judy Schad was forging ahead in the very new landscape of American small-production cheesemaking.

5 Italian Cheeses to Ask for at the Cheese Counter

Food52

Here are five Italian cheeses to confidently ask for by name.

The Bitter Aperitif That Your Bar Needs

Food52

Swap in Suze for Aperol in your spritz and prepare to be wowed.

Make Cocktails Like One of New York’s Most Iconic Hotel Bars

Food52

An interview with Frank Caiafa, bar manager at Peacock Alley at The Waldorf Astoria and author of the newest edition of The Waldorf Astoria Bar Book.

Why You Should Be Mixing Your Iced Coffee with Lemonade

Food52

Wouldn’t you rather be a Laura Palmer than an Arnold Palmer?

The Florence Wine Bar That Made the City Stand Still

Food52

I’d never thought as much about wine before—what it tasted like, what grape varieties even were, if I even liked it—as I did at Casa del Vino.

5 Alternative Vinegars That Will Brighten Your Pantry

Food52

Michael Harlan Turkell, author of the forthcoming vinegar-focused cookbook Acid Trip, talks us through five different styles of vinegar to stock from now on.

One Simple Act That Can Change How You Travel

Food52

It’s an oft-declared adage, to ask and you shall receive, but it’s easy to forget to do so while you’re traveling, especially when it feels like everything’s already been found.

A Surrealist-Inspired Martini for the Vermouth-Averse

Food52

The Debaser cocktail is an ode to one of the great martini lovers of all time—the surrealist Spanish filmmaker Luis Buñuel.

How Blue Hill Makes Punch With Leftover Whey, Tea, and Beer

Food52

An innovative recipe from the hyper-local farm-to-table restaurant Blue Hill at Stone Barns.

3 Variations on Pan Sauce for Weeknight Chicken

Food52

If sauces were coats, pan sauce would be the stylish light jacket for your chicken.

Why You Should Be Adding Sumac to Your Cocktails

Food52

In NOPI, Ottolenghi’s latest book written with the restaurant’s head chef Ramael Scully, sumac isn’t relegated to just the food.

Your Guide to a Fall Weekend in Bloomington, Indiana

Food52

Indiana is full of surprises—and Bloomington is one of its best-kept.

A New York City Cheesemonger Tells All

Food52

The gals behind Campbell Cheese and Grocery in Brooklyn tell us why we should forget the wine and keep floss around.

A Tale of Two Gravlax

Food52

Testing and tasting two versions of the Swedish staple.

How to Picnic Like You’re in German Wine Country

Food52

How to make your next leisurely dinner party feel like it’s taking place in the German countryside.

The Sandwich That Makes Me Feel at Home in New York

Food52

A sandwich—and a place—that makes the case for putting down roots.

Why Whiskey Might Be Better When It’s Made in Tennessee

Food52

The story of the revival of Nelson’s Green Brier Distillery seems like fate.

All the Places to Go at the Tip of Michigan’s Mitten

Food52

From the Leelenaw Peninsula, down around Grand Traverse Bay, and up north to Little Traverse Bay, here’s where to get a taste of Great Lakes life, Northern Michigan-style.

Drink This (Not Beer) for Your Next Takeout Night

Food52

Why Germany’s versatile varietal, Riesling, keeps good company with a bowl of something spicy.

The Story Behind The Most Popular Salad in New York

Food52

The Waldorf salad gets a makeover—again, and again, and again.

Honky Tonk, Hot Chicken, and 8 Other Reasons to Visit Nashville Now

Food52

The Nashville food and beverage scene has exploded over the past decade, leaving in its wake a smattering of inventive and inspired places to eat and drink.

The Frozen Piña Colada Recipe You’ve Always Wanted

Food52

The cocktail that will change your mind about frozen drinks.

Here’s How to Make a Batched Cocktail on The Fly

Food52

A tangy, fruity batched drink that takes no bull.

This Is The Cocktail To Make For Mother’s Day

Food52

A floral, citrusy take on the gin rickey, for the city or the sand.

A Miniature Moss Garden for Your Tabletop

Food52

La Fête’s Allison Baddley shows us how to make kokedama, or Japanese moss balls, to rest on your table or suspend from the ceiling.

5 No-Brainer Ways to Make Better Cookies

Food52

“I’m a total, total cookie nerd,” Mindy Segal tells me as she elaborates on how she likes her drop cookies baked.

5 Ways to Gift Wine Like a Pro

Food52

Lettie Teague, wine columnist at The Wall Street Journal and author of Wine in Words, says that while some wines will always be more gratefully received than others, there are some tips to follow that will make the inevitable in-store scramble less intimidating.