WRITING

The Washington Post

Pink Starbursts and Brownie Edges: How Our Quirky Preferences Are Driving the Future of Snacking

Brought to you by a brownie-middle and pumpernickel-chip fanatic.  

The Strategist

This $113 Shelving Unit Turned My Cluttered Kitchen Into an Organizer’s Dream

...at least for long enough to get a nice-looking photo ;)

Fresh Powder

How chefs bring color and texture to dishes using flavored dusts. Print-only.

See PDF

A (Not So) Uniform Look

For the 2017 Restaurant Issue, a look at super-stylish restaurant uniforms. Print-only.

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Boston magazine

Why Don’t New Englanders Like New England Cuisine?

Ioannis Miaoulis Wants to Get You Hooked on Science

What’s for Dinner…Next?

Exploring whether the forward-thinking innovation endemic to Cambridge can effectively translate into cuisine that Bostonians actually want to eat. 

Where to Order Shots in Boston

See infographic

Saying Farewell to Hamersley’s Bistro

The Kitchen Spy

A web series asking Boston-area chefs to open up their fridges, pantries, and more. 

Chef’s Feed

Boston's Ken Oringer on Closing Clio and Expanding Uni

The All-Time Must-Haves in Life, According to One Chef

For a mini-series called "The Essentialist" (which includes this and the three links below), I asked a group of chefs to share the ingredients, tools, and various other items that they can't live without.

On Crushing Rotisserie Chicken & A Deep, Abiding Love of Pickles

In New England, Your Go Bag Is Just a Beach Chair and Fresh Blueberries

The Chef Whose Green Thumb Goes Beyond His Epic Houseplant Habit

Lucky Peach

The Story of Peking Ravioli

This piece—originally published on LuckyPeach.com and later republished in Somerville-based journal Of Juliet—explores the culinary legacy of Joyce Chen and origin of Peking Ravioli.

EDITING

fresh magazine


For the past 5 years, I've edited this award-winning food magazine, which is published and distributed throughout the Northeast by Hannaford Supermarkets. 


Boston magazine


As food editor from 2012-2015, I oversaw the publication's restaurant and dining coverage. Below are few favorite print sections + packages.

Food & Drink Section

See PDFs


"Chefology," a joint column from power couple Scott Jones (a super-talented chef) and Ben Wolfe (a super-talented microbiologist) explored the intersections between science and food.


This drinks-themed section takeover went deep on all things rosé, gourmet jello shots, and beer cocktails.

On A Roll

A comprehensive guide to sandwiches in the Boston area (including a sampling of the city's fanciest PB&Js, evaluated by a discerning five-year-old).

See PDF

Seafood Lover’s Guide

See PDF

T is for Taco

"Cheap eats" guides reinforce harmful perceptions regarding the monetary value of food created at largely minority-owned businesses—and this is a package I'd approach differently today. Also, researching this introduced me to very special new (at the time) small businesses like Gene's Chinese Flatbread Cafe and for that I am grateful (and if you're in the Boston area, get thee some garlicky hand-pulled noodles, stat).

See PDF

ICE CREAM!

New England consumes more ice cream per capita than the rest of the country. I absolutely do my part to reinforce this statistic.

See PDF

Best Restaurants 2014

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Best Restaurants 2013

See PDF