Writing Samples
- At Burgerville, fast food with a side of eco-friendliness The Boston Globe May 26, 2010 PORTLAND, Ore. — There are plenty of smart, stylish chefs who have put down roots and opened up shop in this cool Northwest city. You can also find them if you are exploring Willamette Valley’s wine or cheese makers or cruising the region around the Columbia River. This part of the world feels almost unfriendly to food chains. read full article
- Dieting? Don’t fear the fat The Boston Globe January 7, 2009 If you’re watching your weight and hoping it will go down, the best thing to do is not avoid fat. Fats actually help with weight loss because of satiety. read full article
- What does saturated fat cause? Arguments. The Boston Globe February 24, 2010 The creamy soft-ripened Camembert looks good today. So does the butterscotch-flavored aged Gouda. And there’s nice whole-milk yogurt, steak with a little fat around the edge, rotisserie chicken with golden skin, and smoky thick-cut bacon. Many consumers see these foods and head in the other direction. They are part of that large group plagued by our prevailing food obsession, what the late Julia Child called “fear of fat”. read full article
- Cheese pleases as the centerpiece The Boston Globe June 3, 2009 A delicate, creamy Camembert, with its white rind and ivory-colored interior, is nothing like an aged, nutty Gruyere. As it happens, they’re a fine pairing. Add slices of hard salami, a few inky-black dry-cured olives, a handful of salty Spanish almonds, crisp wafers, and you have a stunning plate of nibbles. It’s the harried cook’s answer to instant entertaining. read full article
- Chicken cutlets with Dijon mustard The Boston Globe February 10, 2010 With a layer of savory Dijon mustard, these boneless chicken cutlets are crisp on the outside and bursting with flavor. The mustard is mixed with onion, flat-leaf parsley, and olive oil into a paste that you press onto skinless, boneless breasts. read full article
- Grilled squash with gremolata The Boston Globe September 16, 2009 The weather is cooling off, but there’s still plenty of succulent fresh zucchini, yellow crookneck, and pattypan squash at farmers’ markets. This dish tops grilled squash with gremolata, the classic Italian condiment made by chopping flat-leaf parsley, garlic, and lemon rind together. read full article
- Greek salad sub The Boston Globe Sept. 9, 2009 Crisp and flavorful Greek salad stuffed into chewy ciabatta bread is an easy, filling meal when you want to feed a crowd. This version is vegetarian, but meat lovers can add thinly sliced hard salami. Artisan bread is important here. Thin-crusted ciabatta has a coarse, open crumb that will soak up the olive oil and lemon juice sprinkled on it. read full article
- Paesano bread pizza The Boston Globe Dec. 6, 2009 Not every pizza has to begin with a yeast dough - one you prepare or one you buy. Make your pies with a loaf of chewy, crusty bread and you have an easy and delicious dinner. This savory pizza is assembled with a jar of marinara, roasted vegetables, and cheese. read full article
- Italian olive oil lemon cake The Boston Globe February 17, 2010 Italian cooks use the highest quality olive oils for baking because of its unique combination of buttery taste and rich density. This easy, traditional olive oil cake with lemon has a light, but tight crumb and stays moist for days (if it lasts that long). Countess Romana Bicocchi of Numerouno olive oil estate in Tuscany gave me the recipe last year, which I adapted using American flour. read full article
- Oat scones The Boston Globe March 25, 2009 A nutritious breakfast of oatmeal is always a good idea, but not everyone likes the consistency of cereal grains simmered on the stovetop. Baking offers another way to reap the benefits of oats’ whole-grain goodness. read full article