Selected Work

• The Wok: I edited this digital issue that celebrates the cookware, its uses, and the people who keep its past, present, and future alive.
• Bubbles!: I edited this digital issue, which borrows an idea from the art world—the importance of negative space—and explores it in food, including doughs and batters, breads, beer, foams, coffee, and yes, even bean gas (we teamed up with Harvard to run mass spectrometry tests on bean samples to see which gas-reduction strategies work).
• Sheet-Pan Chicken With Asparagus and Yogurt: An example of how I try to use smart techniques to make even “easy” weeknight recipes seem special.
• Homemade Ricotta: A recipe that relies on my professional farming and cooking experience to produce a better homemade result.
• Vegan Carbonara: How can you make a vegan facsimile of a dish that’s almost entirely defined by animal products? Not easily. A litte food science and crafty technique led me to a shockingly great and unique recipe.
• Choux Pastry: This basic pastry can be confusing, so I turned to both science and history to make it easier and less mysterious for the uninitiated.
• Red Wine–Braised Beef Short Ribs: A recipe many readers point to as one of their all-time favorites from Serious Eats.
• Vodka Sauce: My version is weeknight-friendly and, readers often say, the Platonic ideal.