Profile of chef Justin Bogle of Gilt at the Palace Hotel
I consulted with four different online travel agencies to help plan a trip to Japan and Hawaii, then wrote this consumer column on my experience.
History of the cold potato-leek soup vichyssoise, which was invented in New York City.
Feature on the New York City dish- and glass-emporium Fishs Eddy, which made it okay to engage in tabletop mix and matching.
On how today's chefs manage to squeeze the most out of farmer's market fruits and vegetables.
Documenting Manzanar: Exploring the World War II prison camp through the images of Ansel Adams, Dorothea Lange and Toyo Miyatake
The first of an 18-part essay series on the images of three photographers who documented the World War II U.S. government prison camp Manzanar: Ansel Adams, Dorothea Lange, and Toyo Miyatake. Like Miyatake, my father and his entire family were imprisoned at Manzanar during the war.
Profile of West Village chef Jody Williams of Buvette
Profile of chef Yuhi Fujinaga
A novel egg dish.
The cookbook author with the golden palate and a gift for creating culinary trends
My profile of Union Square Green Market superstar, farmer Rick Bishop.
A different version of my edible Manhattan story on superstar farmer Rick Bishop, adapted for Hudson Valley readers
My Q&A with neighbor and food critic Mimi Sheraton
Examining the mysterious draw of Magnolia Bakery, especially to Asian women tourists
My first contribution to the food web site, Cravings
My contribution to DN's collection of stories about the devastating 2011 Japanese earthquake and tsunami
The final installment of my multi-part examination on West Coast Japanese eldercare
A small group of non-violent protestors takes to the streets to fight for a new hospital in the West Village.
Former St. Vincent's chief of critical care discusses the fate of his former colleagues at the shuttered hospital.
In which I explore the world of professional scrapbooking services.