Recent Work

Rachael Ray In Season, Holiday 2020
New Year's Cheers
Washington Post, October 21, 2020
Torn between safety and environmental concerns, restaurants stick with disposable serveware
Better Homes & Gardens, October 2020
We Dig Beets
Washington Post, September 21, 2020
Tofu sales skyrocket during the pandemic, as consumers search for affordable meat alternatives
Washington Post, September 14, 2020
Embracing quinoa’s nutty flavor is the key to unlocking its potential
Eating Well, May 2020
Say It With Cake
Better Homes & Gardens, May 2020
Learn from a Pro: How to Make Restaurant-Quality Spring Rolls at Home
Lady Science, April 21, 2020
The Patriarchy of Plant-based Food
Washington Post, April 25, 2020
A chef gave away 500 sourdough starters and built a community around bread, pancakes and doughnuts
Washington Post, March 20, 2020
Raise a toast to white bread with a recipe even a nonbaker can master
Washington Post, March 18, 2020
Gift cards, merchandise and to-go orders: Here’s how restaurants say customers should support them
Heated, December 4, 2019
Library Cookbooks Were All We Needed for a Family Voyage
Washington Post, September 30, 2019
If you’re an American who loves kiwi, jackfruit or jicama, you have this 96-year-old woman to thank
Washington Post, August 20, 2019
The best eco-friendly containers to save you from Sad Desk Lunch syndrome
Washington Post, June 3, 2019
To commemorate a loved one’s death, some turn to the comfort and memories of food
Medium, May 17, 2019
Planning an abortion? Make a day of it with a nice picnic.
NPR, April 18, 2019
Saving the story of grits, a dish born of poverty now on fine dining menus
NPR, March 21, 2019
Now, There Is Zero Proof That Alcohol Is What Makes A Great Cocktail
NPR, March 10, 2019
4 Ways To Reduce Plastics And Other Single-Use Disposables In Your Kitchen
Washington Post, February 15, 2019
America is hung up on bowl culture. What if you like to eat from a plate?
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