Editorial: Print & Online
If you're anything like me, you probably have more spices than you have room for, but are loathe to throw them out. Well not to worry! I break down how much time you have, how to best store them, and how to (inevitably) revive them in this service piece for INSIDER's new food reference section.
I absolutely LOVE writing service pieces with tips and tricks, and this commerce piece/buying guide for INSIDER, a goal pub, let me do exactly that. Who knew there were so many nuances to a seemingly unchanged thousands-of-years-old cooking tool?!
Eat This, Not That! was a franchise that years ago, changed how I shopped for food, how I chose brands, and how to make smart swaps without sacrifice. What I learned--including about food marketing myths and health halos--has done much to inform my other food/wellness writing, and I am so honored to share my first byline with them on one of my favorite foods: Greek yogurt!
Delighted to have written this devil-may-care-toned but FACTUALLY BASED piece for AllRecipes on clearance meat and why I love saving money buying them. This practice of mine is a rather controversial topic among my friends and family, and I can't say I didn't take a great deal of satisfaction in getting the FDA facts and stats on why we should stop wasting and throwing out perfectly (maybe not great, but) FINE meat ... And our hard-earned dollars while we're at it!
In this reported service piece for RealSimple, I gather some pros and collectively, we spill some of the secrets of making super soup and stupendous stews, a hot topic EVERY winter.
Have a heart! In this nutrition-focused service piece, I tap into cardiac professionals and dietitians to find out how they easily work heart-healthy foods into their everyday life without skipping a ... beat. <3
Loved writing this fun, irreverent take on Valentine's Day for HuffPost - UN-sexy foods to avoid for this Hallmark holiday! I pull in dietitians to get snarky with me, and tell all the bad dad jokes with unhinged abandon.
In winter 2020, The New York Times published a story about how "Chinese Restaurants Are Closing. And That's a Good Thing, Owners Say." ... But what the story failed to do was take into account the unique generation of takeout kids and how WE feel about the disappearance of our entire way of life due to a lack of documentation as we seize the next rungs of the ladder of social mobility to bring to fruition our parents' American dreams.
Absolutely love writing for Yummly, as their unusual recipe gallery format allows me the room to dig into history, intersperse personal anecdotes, AND share cooking tips for topical ingredients all in one hybrid piece! This one is a compilation of background for some obscure and many popular Asian noodle dishes from across the regions/countries, as well as some noodle history and a firmly implanted cultural flag on the topic.
I love green beans. And when I love something, I want to learn EVERYTHING about it ... which is exactly what I did for this 101 for The Spruce Eats, creating a reference/hub article with several links out to other Spruce Eats pieces to max out that valuable cross-pollination of content.
I was "thrilled" I got to show some love to the island (and previous towns) I got to call home for so long for my first travel piece with Thrillist ... especially as I moved 950 miles away. Many Manhattanites make the mistake of thinking that Long Island is a wasteland between NYC and the Hamptons, but they couldn't be more wrong, as I happily prove here.
I've had very strong Feelings about my dad's love affair with @Costco pizza, especially as a strong proponent of #smallbusinesssupport ... AND as a New Yorker. I tried to steer him from it, to little avail. However, things change, and not always the way you expect them to. I talk about it (and shout out my BELOVED Gio's Pizza in East Islip as well as IG darling Spontini) here for The Kitchn.
Looking for ways to "spruce" up holiday-themed dinner leftovers? In this service piece, I provide new ways to think about where you find inspiration.
I went a little heavy on this piece. COVID fatigue has taken its toll on all of us, but it's particularly nuanced for Asian-Americans. In this essay-reported piece hybrid, I dig into the ugly, leaving Pollyanna behind to get gritty and real.
I am not an expert on Asian applications of tofu. But when I was asked if I could find a cool spin and write about it for Yummly, I was delighted to say "Challenge accepted!" In this recipe round-up, I weave in some background info on the ingredient; a brief 101 on types; tips that I realized afterward only a POC would inherently know; and personal anecdotes for traditional recipes under the umbrella of bringing this "global citizen" ingredient back "home" to Asia.
Saving money is top of mind right now, and everyone is looking to be a savvier shopper. In this article for HuffPost, I break down how to be just that when it comes to your groceries, sharing some of my favorite tips and apps to pay like a pauper and eat like a king.
For this BRIDES service article, I was proud to have a chance to highlight a Black-owned business, The Stationery Bar, to break down EVERY TYPE of wedding invitation paper and printing style to help couples make the right choice when it comes to setting the stage for their big event. If you've ever wondered about vellum, wanted to know about acrylic etching, or the difference between lifted or imprinted printing types, we've got you covered!
In my first piece for PEOPLE Magazine, I tap into how we can transmute the love language of touch--which many of us can't communicate with right now for various reasons, whether it's distance or caution--into the other four.
This dietician-supported service piece shares some of my favorite "health hacks" for how to doctor up restaurant meals to be more nutritious when you have the luxury of tinkering with it at home. Particularly timely as cooking fatigue sets in due to COVID-19 and as families order in more frequently since they still aren't comfortable or able to dine out, this is the first of a two-part service piece.
"Butter makes it better." But how? And which one? I answer all of these with more than you ever need to know about butter in this comprehensive researched service piece for The Spruce Eats.
This story about the emotional ties we have to food and the small, unconsidered losses of divorce was the first time I'd even mentioned my split in my writing. But it's not about who you think it might be about. In an homage to my former father-in-law, I write about the ties we have to the food we share. I'm proud to say that it performed well enough to have been syndicated through various outlets.
I've written a lot about my dad ... But only because my mom has always side-stepped into the background, laughingly humble and hilariously self-deprecating. In my first-ever international byline, for Al Jazeera, I finally write my first piece about the powerful impact she has made on shaping who I am simply by telling me--at direct odds with zeitgeist--not to be like her.
Food is never just food, and in this piece originally approved by Eater's Life in Chains, I wrote about how mall chicken teriyaki has meant different things to me during different stages of my life, and how faux Asian food made me feel more American growing up.
On Thanksgiving 2019, I was immensely thankful to be the leading Personal story for that day's Huffington Post ... an essay, in a poetic closed loop, about how I even got there. I covered the origin of an ethnic stereotype, first-generation immigrancy, non-traditional traditions, and the privilege of family. Over 70K reads made this a banner achievement for me ... but even more meaningful was the outpouring of responses from over 80K readers.
In this researched service piece, invigorated by the scraps left on the cutting room floor for my bao story for SmartMouth, I fell deep into the rabbit hole of the bread that makes buns bao (and why you shouldn't call it bao buns - argh!). From history to varieties, this comprehensive guide to mantou and its uses should hopefully become a good reference for other food writers looking to answer the question of what on earth this wonderful, simple, puffy bread IS.
There is no "normal" for holidays. Not everyone can afford to go "home" for Thanksgiving during college; not all turkeys are made of turkey. This personal essay about my very first Friendsgiving touches on both of those, and the importance of chosen family when geographically orphaned.
Many travel to Long Island's North Fork to hop vineyards (and hops, for that matter, as of late). Me? PIE. This day trip itinerary takes you along the must-go stops on what I've designated the pie route for your fall table in my first piece for Patchogue Lifestyle Magazine in its second-ever issue, which was then picked up by the national brand for syndication.
One of the most comprehensive listicles I've ever done for Edible Long Island, this run-down lists the most unexpected, creative, unconventional twists on a signature NY/NJ Italian dessert: the seven-layer rainbow cookie. One of the most bookmarked articles of the season, this has been saved to many a local to-do list!
An essay first drafted nearly a decade ago, this very personal piece touches upon the relationship between me, my father, food, cultural assimilation and rejection, and growing up "other." This exclusive was picked up by digg within one business day (!)
These are the stories that remind me why I do what I do and write for whom I write: to spread the word on our community heroes and provide the spotlight they so rightfully deserve. I am so proud to have been able to tell the story of the Millers, who have opened a warm, wonderful restaurant in Lindenhurst not in hopes of, but actually doing more for their community. Their not-for-profit model has them donating 100% of their proceeds to local charities, which are personally vetted quarterly.
In this nine-page feature spread for the Long Island Pulse, I tapped into the network of local chefs I'm fortunate enough to know for their top tips on how to gussy up a summer barbecue ... whether you fancy something familiar or WANT to fancy (up) something familiar.
I didn't have a "typical" childhood or upbringing ... but my family also had a typical American dream. Because of this, I get to live and grow from both experiences ... and write about it for the fascinating "Best of Summer" series for The Kitchn.
Well, this one was a doozy to write. For many years, I've written other people's stories, staying safely away from my own challenges. But this time, I peeled the layers back, showing an evolution from "ugly" to "understanding" as I out myself as a Spoonie for Folks on World Lupus Day, and earned >3.2k organic shares within two weeks.
A deeply personal essay about what led to my sojourn in New Orleans, a city where I discovered myself, confidence as a female traveler, an ability to reinvent oneself, and the power of serendipity.
A white-labeled advertorial for the TRAVELSAVERS consortia for Travel Impressions, this blog posts delves into the traditional history of St. Patrick's Day in Ireland, and other places around the world it can be celebrated with aplomb.
Well, THIS was a doozy to write. The most personal piece I'd ever written, this essay digs deep into race, xenophobia, and travel ... and how these negatives can serve to empower acceptance.
... Is Good for the Grower. A fresh look at sustainable wine-growing in Long Island's acclaimed North Fork through the perspective of a sometime teetotaler. I love being a tourist in my own backyard and learning something new. During this intensive one-day "field trip," I took away something more important than information: inspiration and hope.
As my corporation's lead writer, I was delighted to have been granted the opportunity to helm the editorial column for the travel industry's most powerful trade publication. Although these are pieces are advertorial in nature, they are written from a first-person POV and draw upon real experiences and feelings stirred up by the incredible things I'm lucky enough to do.
An intimate glimpse at the man behind the master, this profile of legendary Chef Alex Lee was nominated by a panel of 57 judges across 80 editions of Edible magazines as a top five finalist, and won the Reader's Choice award for Best Chef Feature for 2014.
An advertorial and ode to romance travel, this short piece was written in a warm, editorial voice and in third person to better inform the reader of Travel Impressions' dominance and expertise in this space, as well as sharing insight on why this sector is so important to the brand.
Full-length feature spread about local love and community in Sayville Village, New York in the print premiere issue of the Long Island edition of this award-winning, high-end magazine series. Begins on page 48.
An informational piece about Travel Impressions as a luxury brand for the World of Luxury special piece for travel trade journal Travel Weekly, this insert bridges the gap between advertorial and branding by sharing destination inspiration and reasons to partner with TI, all presented in a third person perspective.
History takes the lead in this Community Table feature spread, which dives into the quiet and often overlooked village of Oyster Bay on the North Shore of Long Island's Nassau County.
A human interest cover story for the Long Island Press, this was one of the hardest pieces I've ever had to write. Deeply personal, I shared an insider perspective on the culture, attitudes and background of a typical take-out, an "accidental LI icon" as ubiquitous as a pizzeria or bagel shop, yet often depersonalized due to cultural and racial differences.
This traditional interview cover story was one of my most poignant assignments. I spoke with the Cvitanoviches of Drago's, the inventors of the famous charbroiled oyster, and found an inspiring story of a realized American dream.
Ghostwriting, ad writing and advertorial all had a place in this corporate print monthly newsletter, circulated to thousands of travel agents around the US. I played the role of managing editor, tasked with planning and layout from cover to cover, strategizing the flow of funded placements, gathering pricing, writing property/offer copy and ensuring legal compliance.
An advertorial that highlighting pet hotels and boarding facilities around New Orleans, I worked off a list provided by my editor, conducting site visits and speaking with business owners, in order to better position the piece as a reference for recommended "staycation" venues for their beloved pets.
A chatty, informal and conversational feature story that suggests spa parties as a great solution for frazzled brides and wedding parties at their wits' ends. This article takes the reader on a tour of New Orleans' jazziest spas, and how they can help to plan the perfect bonding experience.
A traffic light theme created the angle for this health, beauty and wellness advertorial for New Orleans' leading society glossy. From cosmetic procedures to trendy spa services and new technology, this directed article was crafted to read like true editorial.
Utilizing my extensive network of restaurateurs and chefs in New Orleans, I gathered and edited Lent-friendly, healthy recipes from around the city and positioned this period of observance as a fun challenge to get creative, with "light, fresh recipes" that will "have [the reader] looking forward to depriving [themselves]."