United States
After spending most of the 1980s in Paris, working in the fashion industry, at Fairchild Publications and The Wall Street Journal Europe, I moved to New York to pursue a degree in journalism from New York University. In 1994, I joined a group of editors and helped launch Saveur, the food, culture and travel magazine. Four years later, I joined the staff of Elle Decor, where I wrote and edited articles on homes, gardens and style.
For the past 10 years, I have been freelancing in Los Angeles for assorted food and shelter publications and The Los Angeles Times and now offering writing services in San Tan Valley.
1101 Yale St. Santa Monica, CA, 90403
1142 E Stardust Way San Tan Valley, AZ 85143
"Have you cut yourself with it yet?" my stepmother asked on the phone the other day. For Christmas she gave everyone santoku knives with white blades and pink handles (part of the sales proceeds goes to the Susan G. Komen for the Cure foundation).
"Have you cut yourself with it yet?" my stepmother asked on the phone the other day. For Christmas she gave everyone santoku knives with white blades and pink handles (part of the sales proceeds goes to the Susan G. Komen for the Cure foundation).
Angelenos drive right by them all the time: nondescript ethnic markets that make one wonder what they're selling, who's shopping in there, and - after passing by them for years - how they've managed to stay in business for so long. We ponder these questions ...
On my last trip to Paris this summer, most of the food I ate was bad. I attributed that to traveling with kids and vowed I'd go back soon with another food-loving adult and reservations at some well-researched restaurants.
When I heard about Fanae Aaron's "What Chefs Feed Their Kids : Recipes and Techniques for Cultivating a Love of Good Food" (Globe Pequot Press, 2011), I was eager to get reading. I was curious to know what chefs cook at home and thought I might find some tips and a plan for helping my finicky 9-year-old expand her culinary repertoire.
When I heard about Fanae Aaron's "What Chefs Feed Their Kids : Recipes and Techniques for Cultivating a Love of Good Food" (Globe Pequot Press, 2011), I was eager to get reading. I was curious to know what chefs cook at home and thought I might find some tips and a plan for helping my finicky 9-year-old expand her culinary repertoire.
My favorite dinner is a cocktail party with passed hors d'oeuvres - and . Caterer Peter Callahan 's new book, Bite by Bite: 100 Stylish Little Plates You Can Make for Any Party" (Clarkson Potter, 2011), offers dish after tiny dish for just such a meal.
Mitchell Rosenthal has three San Francisco restaurants -, and Anchor and Hope - and another, Irving Street Kitchen , in Portland, Ore. I haven't been to any of them, but I'm pretty sure I'd like them all. I get this feeling because, as I read through Rosenthal's new cookbook, "Cooking My Way Back Home," I found myself really liking him.
Grilled Asparagus and Leeks with Romesco Sauce. Salted and Pickled on Grilled Flatbread. Trout a la Navarra prepared with kale and Serrano ham. Confit of Duck Legs with Plums. I want to cook and eat all the dishes from Seamus Mullen's first cookbook, "Hero Food: How Cooking With Delicious Things Can Make Us Feel Better" (Andrews McMeel Publishing, 2012).
I picked up a copy of "Hello, Jell-O," a new cookbook by Victoria Belanger (Ten Speed Press, 2012), with my 9-year-old daughter in mind. Jell-O, I thought, would be a fun food to make together this summer. She looked at the book's cover of "petite watermelons," red gelatin in lime rinds, and a big smile appeared.