Kathleen Squires is an award-winning food and travel writer whose work spans book, blog, newsprint and glossy, appearing regularly in The Wall Street Journal, Los Angeles Times, Food & Wine, Saveur, Conde Nast Traveler, Travel & Leisure, Serious Eats and many other publications. She is the co-author of the cookbooks "The Coolhaus Ice Cream Book;" "The Quick Six Fix;" "The Journey;" and "The Book of Greens." As the co-producer of the documentary film "James Beard: America’s First Foodie," she was nominated for an Emmy Award along with the entire 2017 American Masters season for best documentary series. She is also the co-producer of an upcoming film about the legendary SoHo restaurant Raoul’s. Kathleen is also the Cutting Class columnist for the Wall Street Journal. She and her husband Ronnie live in Manhattan, where they co-own and operate a private dining venue, Chef’s Dinner Table (chefsdinnertablenyc.com).
Cómo ordenar ramen como un profesional
Dos expertos en ramen comparten consejos para vivir una experiencia de entrega impecable.
Cómo ordenar dim sum como un profesional
Estrategias inteligentes para disfrutar de los dumplings y mucho más
Cómo ordenar tapas como un profesional
Guía para una buena picada.