In October 2024, I pitched a feature on pickles — how to make them, cook with them, and buy them. Today, I found out it was nominated for a James Beard Award.
This story was very much a team effort, including words, recipes, and ideas from so many amazing folks, including @breanakilleen@chandrasplate@audreymorg@preservingthesouth
It came to life thanks to the tireless editing skills of @karemizu and the creative minds of Tori Katherman, @winslowtaft@annmartinfoley@theoldbailey@gregdupree and the most amazing illustrations from @paper_maddie
This is crazy and difficult to process but I’m really honored. My favorite book as a kid was called Pickle Things, so I feel like this was destiny. Go pickles go!! 🥒
It’s Passover! A whole year ago, I wrote about one of the most highly debated topics among Jews: fluffy vs. dense matzo balls (otherwise known as “floaters” and “sinkers”).
Now, in the April 2026 issue, you can find a condensed version of that story alongside a choose-your-own-adventure recipe by Liz Mervosh. I made it on Wednesday (the floater version, OBVIOUSLY), and can confirm they are the best matzo balls of all time.
Big thanks to @paigegrandjean for edits, @morganhuntward for photography, and all the folks who contributed their opinions, @pastryschiff@thesussmans@willhvrt@gailsimmonseats@chefhillarysterling@erichand@mikesolomonov@jrtup@davidbarzelay@atlchef
My New Year’s resolution was to share more of my work and I’ve been, like, really bad at it. So for the next few weeks, I’m going to try my best to catch you all up on the pieces I’m most proud of from 2026.
Starting with this goofy Valentine’s Day moment where all of America discovered my most popular Hinge prompt — one that I stole from my brother @bennett_schwartz (which landed him a whole-ass fiancée!)
One year of Grizz 🐻🤎
I said it before and I’ll say it again, but thank you so much to @alidomrongchai and @tabbytrailrescue for making me a cat person, and introducing me to this perfect little creature with a very big personality. He makes every day better.
People keep saying that the summer is almost over but there’s still a whole month left so can we just chill out, maybe?
Anyway, here are some snapshots from July.
Another year at the F&W Classic in Aspen, and this one had more caviar, cowboy boots, and bloody noses than ever before!
I’m just so very grateful to be a part of this team. ⛰️🍾
We’ll be thinking about these dishes for a while 😋. If you had FOMO from Aspen, don’t worry — you can join us in November for the Food & Wine Classic in Charleston! Get your tickets now at the link in bio. #fwclassic
🎥: @travelingnewyorker , @andeemationcooking , @schmeelsonwheels , @heysamg_
#foodevent #foodfestival #bestbites #aspenco
