select work
Editorial
Boonie’s Pushes Forward Chicago’s Next-Gen Filipino Food Scene // Resy // October 2025
Monster Ramen’s Katie Dong Is the Queen of the Noodle Nerds // Resy // September 2025
The Sweet Solace of Grief Baking // Eater // December 2023 ***Nominated for a James Beard Award ***
Theaster Gates, Artist AND Innovator // Food & Wine // June 2023
How Cookie Jars Capture American Kitsch // Eater // March 2023
Stephen Satterfield, Storyteller and F&W Game Changer // Food & Wine // June 2022
The New Rules of Wine Glasses? There are No Rules. // Wine Enthusiast // July 2021
On Chicago’s South Side, Josephine’s Preserves the Lineage of Soul Food // Resy // February 2021
Kann’s Gregory Gourdet Pays Homage to Haiti’s Deep History — and His Northwest Home // Resy // February 2021
The Case for Instant Coffee // Eater // November 2020
Video
Making Mincemeat Cookies — part of Eater’ S “Feasts We Remember”holiday package
Recipe Development
As the legendary B. Smith has shown, mincemeat can (and should!) be incorporated into much more than just pies and tarts. While excellent in B. Smith’s mincemeat cookie recipe, as well as the status quo pie, pancakes and oatmeal would gladly welcome this well-seasoned mixture of tart apple and fresh pear doused with maple syrup, spices, and merriments. My approach to the recipe, which I describe in more detail in this personal essay, is a dose of Christmas nostalgia. By cooking the mince rather than jarring it, you’ll get to take in delicious whiffs that are something like a holiday bonus.