Staff Writer · Pacific Northwest
Expertise
Years Writing
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Three po-boy shops in New Orleans, from roast beef debris to fried oyster, on French bread.
A smash burger recipe with a crispy crust, American cheese, and a soft bun, cooked on screaming-hot cast iron.
A review of three roti shops in Port of Spain, Trinidad, comparing doubles, paratha roti, and curries.
The national dish of Senegal, a tomato-based fish and rice dish with vegetables, and its Wolof roots.
A review of three Portland food cart pods, highlighting international cuisines at cart prices.
A jerk chicken recipe with a wet marinade of scotch bonnet, allspice, thyme, and scallions, cooked over indirect heat.
A Brooklyn Heights French bistro with honest cooking and attention to detail.
A cast-iron steak method with a thick cut, high heat, butter basting, and the five-minute rest.
A review of three pierogi restaurants in Krakow, comparing fillings from potato-cheese to meat to berry.
A shakshuka recipe with poached eggs in spiced tomato sauce, with regional variations from Tunisia to Israel.
Practical tips for adopting Mediterranean eating habits with accessible ingredients and realistic weeknight meals.
A review of three Nashville hot chicken joints, from Prince's to newer spots, with heat level comparisons.
A review of three Lisbon restaurants specializing in arroz de marisco, the Portuguese seafood rice dish.
Quick grilled lamb chops with a fresh mint-garlic-parsley gremolata, cooked over high heat.
Three Gulf Coast families share their approach to the traditional seafood boil.
Three Portland restaurants that practice genuine farm-to-table cooking.
A gumbo recipe with a dark roux, explaining the okra-versus-file powder debate that runs through New Orleans cooking.
A simple Irish soda bread with buttermilk, baked in a cast-iron skillet for a crusty exterior.
A Spanish potato tortilla recipe with tips on the tricky flip technique and why the potatoes need to be cooked slowly.
How to smoke a whole packer brisket on a kettle grill with charcoal and wood chunks, without a dedicated smoker.
A tasting tour of six Lisbon bakeries to find the best pastel de nata, comparing crust, filling, and temperature.
A comparison of barbecue traditions in Texas, the Carolinas, Memphis, and Kansas City, and what makes each region distinct.