FOOD
During my time as an associate research editor at Bon Appetit, I learned to read recipes, keep up-to-date on culinary trends, and that butter makes everything taste better. I received a cooking certificate from The New School of Cooking in Culver City in 2007. For nearly a decade, I was the food editor for AAA's Westways magazine, covering the food and restaurant scene in Southern California. Since then, I've written for TheKitchn.com, Rachael Ray In Season, and Mensjournal.com.
THEKITCHN.COM
6 Methods for Making Crispy, Juicy Chicken Thighs
Achieving juicy, flavorful meat was relatively easy — the bone-in cut is one of the most forgiving in terms of cook times. But achieving crispy skin proved to be more of a challenge, until I was asked to test out six methods of baking chicken thighs to find out which would result in the juiciest meat and the crispiest skin.
THEKITCHN.COM
6 Methods for Storing Mushrooms
Fresh mushrooms can be pricey, and their shelf life is short. Having to toss a whole package of slimy mushrooms is not only a waste of food, but also a waste of money. So in an effort to discover the best way to prolong their shelf life, I tested six different ways of storing them.
