My life, in short: I roam around. I eat all kinds of food. I write about them. I worry that I’m not doing enough to save the planet. Then I go back to roaming, eating, writing (and  worrying).
A brief history: I spent years as the travel editor at Food & Wine, the restaurant editor at Time Out New York, and the food editor at O, The Oprah Magazine.
Under Clips, you’ll find examples of magazine stories I’ve written, and information on how to reach me if you need help with one of the other things I do besides eat, worry, et al.—namely: take on writing assignments and work on a variety of editorial projects, including line-editing, rewriting, copyediting, writing headlines/taglines and more (see Editorial Help).
Thanks for visiting.
Hi, Thanks for reading my Egypt story in Food & Wine’s Feb. 2012 issue. I’ve always had a hard time finding fresh molokhia in the U.S.—it’s nearly impossible, in my experience—but canned or frozen molokhia leaves can be a fine substitute. Cortas’s canned molokhia leaves are often found in Middle Eastern or international food markets. (Full disclosure: Cortas is owned by my relatives in Lebanon.) Other brands are available too. I’m not so familiar with the food-shopping options in your part of New Jersey, but check at Middle Eastern, ethnic, or specialty food markets and you should be able to find it; otherwise, consider asking your grocer to order it. Good luck! Salma
read about the stew of pharohs; want to make it with mololkhia not substitite. Do you know where in central NJ I can purchase some? I live near Princeton and New Brunswick. Can you help me?
Grace G.
brunswick