Cooking
- Book Review: A Geography Of Oysters
I consider myself pretty oyster savvy, but the other night I looked at a restaurant’s oyster selection with new eyes. The names gave me clues they hadn’t before, and I had enough knowledge to comment on the presence of Olympias and Belons...
- Advice For Bloggers Turned Writers
In a literal sense, I'm a professional food and wine writer; I earn money from my articles. In a figurative sense, it's a bit more vague; it's not my day job, and I've only been doing it for a few years. But I'd like to offer some...
- Blogger Named As Chronicle's Wine Editor
Earlier this year, Linda Murphy left the editor's desk of the San Francisco Chronicle's Wine section. She launched the section, and stayed with it for years as it grew. I recently found out that they've named their new editor, and he's...
- Decanting In The Chronicle
The Chronicle has a reasonably useful article about decanting wine. The article correctly states that it's probably something that intimidates people, and goes on to describe a controversy that I didn't know was there: whether or not oxygen actually...
- New York Magazine
Kelly Maloni, editor of New York Magazine, sent me this e-mail: This week's issue of New York Magazine is all about food. Thought you might be interested in these articles, all of which are live now on nymetro.com. Independently, Melissa sent...
Cooking
Vinegar-making and Rowan Jacobsen on The Restaurant Guys
Rowan Jacobsen took the managing editor position at The Art of Eating about two years ago. He's a good editor, pushing me in different ways than Ed, and he has a colorful writing style that I like. One of his recent articles for the magazine covered umami, the fifth taste that Westerners have just begun to discuss and study in an overt way. The Restaurant Guys had Rowan on their show to discuss the subject. That would be reason enough to listen, but the first 15 minutes focus on vinegar-making, a subject dear to my heart.
Here's the link to the MP3.
- Book Review: A Geography Of Oysters
I consider myself pretty oyster savvy, but the other night I looked at a restaurant’s oyster selection with new eyes. The names gave me clues they hadn’t before, and I had enough knowledge to comment on the presence of Olympias and Belons...
- Advice For Bloggers Turned Writers
In a literal sense, I'm a professional food and wine writer; I earn money from my articles. In a figurative sense, it's a bit more vague; it's not my day job, and I've only been doing it for a few years. But I'd like to offer some...
- Blogger Named As Chronicle's Wine Editor
Earlier this year, Linda Murphy left the editor's desk of the San Francisco Chronicle's Wine section. She launched the section, and stayed with it for years as it grew. I recently found out that they've named their new editor, and he's...
- Decanting In The Chronicle
The Chronicle has a reasonably useful article about decanting wine. The article correctly states that it's probably something that intimidates people, and goes on to describe a controversy that I didn't know was there: whether or not oxygen actually...
- New York Magazine
Kelly Maloni, editor of New York Magazine, sent me this e-mail: This week's issue of New York Magazine is all about food. Thought you might be interested in these articles, all of which are live now on nymetro.com. Independently, Melissa sent...