the wall street journal | june 8, 2017
Two non-millennials navigate an emerging dining trend: high end cuisine at minimal prices.
the washington post | august 12, 2009
Why won’t someone knock heirloom tomatoes off their pedestal?
the washington post | june 17, 2008
Most people have a superhero fantasy. In mine, I enter a restaurant, order and sweetly ask the waiter if I can “hold on to the menu” during dinner. Then, using a distinctive purple pen, I copy-edit the descriptions of the dishes.
boston magazine | december, 2008
When Chris Kimball founded Cook’s Illustrated, he broke all the industry rules. Now he’s beating the glossies at their own game. Has his scrappy, undeniably geeky enterprise in Brookline Village come up with a new recipe for successful magazines?