Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including 'Cooking for Mr. Latte' and 'The Essential New York Times Cookbook.
I’m not really into all the electric pepper mills that are coming out, but everyone loves them and they sell like crazy, so nowThis past weekend, Tad and I went to his college reunion, and I came away with two food notes:
Any time you cook food for more than eight people, the food usually suffers. But, as I saw in action this weekend, it’s possible to feed hundreds of people really well as long as you keep it simple and fresh. Each meal was component-based, which meant elements like pulled pork or rice could be well executed and kept in shape until serving time, when diners were given the opportunity to assemble their dish.
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