Last week the New York Times and Yerba Buena Center for the Arts hosted a panel in San Francisco to discuss the state of restaurant culture from a female perspective. There was a lot covered—it became clear during the event that some topics could've been their own separate panel!—but here are the most interesting sound bytes from the conversation.Read More
It's been a dark week following the death of Anthony Bourdain. While I didn't know him personally, there are many reasons why his death has hit home in a deeply personal way.
Here’s what Anthony Bourdain—and his untimely death—taught me about humanity.Read More
If you know me (or even my author bios) remotely, then you probably know that I’m completely, utterly besotted by one dish: chilaquiles. After all, what’s not to like about a dish that’s essential breakfast nachos?
From the moment I learned of their existence, chilaquiles have been my go-to order on any menu. In fact, I’m not sure it’s possible for me to spot one at a restaurant and not make that my order. I don’t discriminate between chilaquiles verdes made with tomatillos and spicier renditions made with chiles de arbol; versions made with scrambled eggs and others topped with over-easy eggs; minimalist plates and over-the-top platters that arrive with every kind of garnish.
If you’re curious to know my absolute favorites, check out this story I recent wrote for Eater SF.