‘We just have to keep being creative’
I used to be an environmental engineer. I did that for 10 years. And then I switched to opening a venue. So I’m always trying to troubleshoot. Any problem that comes my way, it’s, ‘What is the critical path... Read More
Food + Drink
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Dining in a pandemic
‘We just have to keep being creative’
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Holiday cheer without the beer
A sober look at enjoying the holidays (and life) alcohol-free
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Take the turkey and run
Thanksgiving 2020: The secret to the easiest, most elegant feast ever
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Make dinner fun again
Straight fire: Spicy shortcuts for 30-minute dinners
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Let's Talk About Soup, Baby
10 Brooklyn soups we’re craving right now
Recipes
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Quarantine Cooking
Recipe: Pantry-friendly Green Eggs and Ham from ‘The Good Fork Cookbook’
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Cooking from the book
Recipe: Slow-Roasted Lamb Shoulder with Pomegranate Molasses from ‘Open Kitchen’
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Cooking from the book
Recipe: Caramelized Fennel with Citrus and Olives from ‘Open Kitchen’
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Cooking from the book
Recipe: Roasted Radishes with Radish Green Pesto and Crème Fraîche from ‘Open Kitchen’
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Thanksgiving 2019
Recipe: Pumpkin Goat Cheese Pie from Poppy’s Catering
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Thanksgiving 2019
Recipe: Former Food and Wine Editor Dana Cowin’s Perfect Apple Pie
