Writing
My latest from across the internet and print.
The Cut
The Magic Touch
December 29, 2025
You can’t go out in New York right now without someone asking you to pick a card.
V Magazine
"Tattoo You" Offers a New Look at The Tattooing Community
April 16, 2024
Your required reading for the new school of tattoos
TASTE
The Terrine Fan Club Is Now Recruiting
February 26, 2024
The charcuterie staple is trying out new looks, and New York City is eating it up.
TASTE
You’re Gonna Need a Bigger Spice Rack
February 15, 2023
New-school companies, boosted by buzzy chefs and, yes, T-Pain, are making spice blends the next frontier of culinary creativity
T Magazine
A New Generation of Bakers Have Their Heads in the Clouds
February 7, 2023
Pastry chefs and food artists are using meringue to create sculptural confections as light as air.
TASTE
Claire Saffitz Goes Outside Her Comfort Zone to Embrace Ours
October 25, 2022
In a new book, What’s For Dessert, Claire puts down the stand mixer to reach people where they dessert most.
TASTE
Vintage Cookbook Collecting Is Often Kind, Sometimes Cutthroat, and Now Extremely Online
September 20, 2022
Want a rare copy of The Wicca Cookbook? You’ll need post notifications and some prayers.
TASTE
The McTorta Moment
July 19, 2022
From the Char Siu McRibs to a fishball-inspired Filet-o-Fish, ambitious chefs are merging nostalgic drive-through fare with flavors from their heritage.
The New York Times
On Long Island’s South Shore, a Leisurely Summer Dinner
July 19, 2022
The chef Andy Baraghani took a break from his cookbook tour to share some of the dishes featured in its pages with friends.
VinePair
Charming, Awkward, and Sometimes Charmingly Awkward
June 15, 2022
Dating IRL makes a comeback in NYC
Bon Appetit
The Real Life of Instagram Cakes
May 11, 2022
Online, cakes are beautiful forever. In person, they necessitate slice-by-slice destruction.
Bon Appetit
Sushi As We Know It Will Not Survive. Can the Restaurant Industry Reinvent It?
April 22, 2022
Fish populations have shrunk while America’s appetite for sushi has only grown. Restaurants are starting to adapt—will it work?
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