Another small measure of appreciation for the work of that increasingly rare creature: the gainfully employed, artfully perceptive food crit...

Following up on something I started doing last week - some of my favorite passages from the past week's food writing: "But some ...

So much food writing is actually dreadfully repetitive. There are only so many ways to describe a cooked piece of meat, only so many synonym...

It seems somehow a bit petulant to start a new year off on a sour note. And yet ... While doing a little archive-diving for an in-the-work...

The short version of the Route 9 / Miami New Times review kerfuffle , now that all the facts anyone is willing to disclose (and some they ma...

Yesterday must have been something of a roller coaster for Paola and Jeremy Goldberg, the young proprietors of Route 9 , a humble neighborho...

I know, I know. Not exactly a title I ever expected to write. I hate the infantilistic word "foodie," am often less than enamored ...

I am honored (and relieved, given my less than prodigious output lately) to bring you a guest post today - and also fairly bursting with pri...

Several months ago, Miami New Times ran a feature story by Jackie Sayet, " Bogus Beef ," on local restaurants' mislabeling of ...

In the past year I have written about more than eighty restaurants. Not once have I felt compelled to use the word "foodie," nor a...

For several months now, Miami has played host to the ongoing brouhaha between Michael Chow, founder of the Mr. Chow restaurants (including ...

The next culinary trend? Forget fried chicken and food trucks. Rap is where it's at. I'll give credit to the good Mr. Sifton for ge...

While it was perhaps not nearly so momentous to me as it may have been to some New Yorkers, I followed the changing of the guard for the New...

Buried in a footnote to my last post was the comment that the presentation of a caviar dish with six foams at an old-school, traditional re...

Rack's Italian Bistro hosted an opening shindig yesterday evening, apparently to much acclaim . I missed the festivities but was suffi...

Interesting news from the Far East, as Pierre Gagnaire and Hervé This are reported to have created the world's first " entirely ...

I've always been intrigued by how food ideas and trends work their way through menus and restaurants. Often the phenomenon is at its mos...

Glad to know I'm not the only one pondering what to call this new-fangled cooking thing going on , but here's one I think I'll p...

In Part I and Part II , I listed links to the pieces I could find that were nominated for James Beard Media & Journalism Awards . Final...

More links to the James Beard Award nominees for the journalism awards. Part I is here . MAGAZINE FEATURE WRITING W/O RECIPES Made (Better)...