I lied. I mostly always love it. (I just lied again.)
I also lied my way into my first paid writing gig (as a food intern at Seattle Weekly) with a cover letter that read: “My mother always wanted me to be a doctor. Maybe now, at least, I can tell her I’m an intern?” I've been mouthing off at the keyboard ever since. I've yet to write the novel that burns a hole in my heart, but I have written for Bon Appetit, Gourmet, Town & Country and Time Out London, edited a stack of travel guidebooks (see right) and my byline appears on nearly 1500 columns, restaurant reviews, chef profiles, feature stories and blog posts at TheSeattle Times, where I kept a desk—and files full of stolen menus—from 1998 through 2014. Here are some recipes I've written about and can't live without. Below, find a broader taste from my archives.
Flour. Yeast. Water. Salt. And the magicians who turn it into the bread we love.
I've written a restaurant review or two (zillion), including this Pair. And this look at the long-awaited expansion of Matt's in the Market. And then there's this roast chicken roundup, where I give my readers the (best of the) bird.
What goes on in the kitchen of a busy Chinese restaurant? On one very long day, I found out.
I left in 2014, but people still stop me and say "I love your column!"
I told 13 million people about my Instant Pot (click this image for the story).
I've written and edited stacks of guidebooks (above) and championed food and restaurants in Seattle for eons.