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The Wall Street Journal:

Cook luxury foods without missing a morsel – Chris Kostow

What to do with an abundance of vegetables?

The etiquette of bringing your own meal on a plane – Nancy Silverton

The challenge of cooking in a summer rental – Michael Ferraro



Thomas Keller: Eating His Words



I write for the Wall Street Journal regularly, covering food, travel, health, fashion, gear and spirits. Here are a few columns I’ve been covering:


What’s Your Workout

Space Buff: Lifting Weights in Weightlessness

Opera Singer Builds Up Stamina for Carmen

Running (Biking and Skiing) for Mayor


Tricks of the Trade

 Spicing Up a Brown Bag Lunch

The Bag Makes the Woman


Personal Journal fixtures

The Going Rate: Hotel Beds

Marketing Decoder: Dewar’s Whiskey


And look for upcoming Dynasties columns…


Move Over Bacon: Foodies Just Want the Smoke.


Also: Risks, Rewards of Smoky Shortcut


Chef Stories

I’ve gotten some great food gigs recently:

Martin Picard for Men’s Journal

Cosmopolitan Chefs in Vegas:  Jose Andres, Scott Conant, Bromberg Brothers, David Myers and Costas Spiliadis for Private Clubs Magazine.

Want to eat right on the first night out? Chef Peter Berley teaches you how to prep at home, cook in camp. And a car camping meal planner to boot. – Men’s Journal

By resurrecting its cuisine, Chef Michael Dowd tries to preserve a tribe’s traditional way of life – Men’s Journal

Michael O’Dowd collects swords, races BMWs, and asks little old Indian ladies for their grandmothers’ recipes. As executive chef of Kai restaurant at the Sheraton Wild Horse Pass resort outside Phoenix, O’Dowd takes Native American ingredients and marries them to haute techniques, pairing wild elk with tagliatelle, bathing sea urchins in a fondue of piquillo peppers, and infusing cotton candy with Amarillo chiles.

Food is a vehicle for memory; it is our first encounter with metaphor. A favorite food, a special dish, can bring back a rush of details about people long gone.  Meditations on a madeleine cookie can recreate an entire lost world. My great aunt-Lil died at age 98, and, though we could see it coming, it never occurred to us to write down her schnecken recipe. In the many years since, it has become a double blow–Aunt Lil is dead and we have lost the keys home.

–Plenty Magazine

Eating Vegetarians

Predators vs. Grazers, a love story.  — Plenty Magazine