Poets Online the blog For the Anniversary of My Death by W.S. Merwin
The cronut officially became a major hit when Hugh Merwin wrote a glowing review of the dessert in New York Magazine's food and restaurant blog, Grub Street. The cronuts, Merwin said, were "a.
Rev Merwin Carl Desens Signature Funerals
Tejal Rao is the California dining critic for the New York Times, and Hugh Merwin is a writer. He wrote a terrific story called "How I Loved and Lost a Curry Tree" for Taste. Put fresh curry leaves to work with this recipe from Yotam Ottolenghi for Lemon and Curry Leaf Rice.
3 Questions For Hugh Merwin, Associate Editor, New York Magazine's Grub
Hugh Merwin. A Cronut Superfan Has Eaten Every Flavor for a Decade RunningThe original viral pastry is celebrating its tenth anniversary. Alain Sailhac, a Chef's Chef to the End, Has Died"He.
11 Wild and Crazy Sandwich Mashups Mental Floss
Hugh Merwin. Hugh Merwin grew up shucking clams and oysters on Long Island's Great South Bay and worked in a bunch of New York restaurants for fifteen years. He currently writes about food and chefs for Gothamist. He has a degree in Slavic Languages and Literature and in 2008 he completed an MFA in Fiction from Brooklyn College. Hugh lives in.
W. S. Merwin Library of America
The Absolute Best. 1. Ba Xuyên4222 Eighth Ave., nr. 42nd St., Sunset Park; 718-633-6601. Thanks to a modest renovation, Sunset Park's venerable cafeteria-style shop now gleams brighter than.
W.S. Merwin From Poetry to Palms
The day before its debut, journalist Hugh Merwin offered a preview of the hybrid for. [Merwin] called me telling me he had an increase of traffic of 300% on his website and over 140,000 [clicks.
Let’s All Say Hi to Grub’s Newest Editor, Hugh Merwin
Hugh Merwin: Do you remember your first Cronut? Joey Lim: It was June 2013. I missed the initial month, which still bugs me. But for the first anniversary, Chef Dominique gave out Cronut holes in.
W. S. Merwin in The New Yorker The New Yorker
Articles by Hugh Merwin on Muck Rack. Find Hugh Merwin's email address, contact information, LinkedIn, Twitter, other social media and more.
The Final Prophecy of W. S. Merwin The New Yorker
Simply enough, "it's part croissant and part doughnut," explains Hugh Merwin at Grub Street.But the process of making one isn't. It is extremely difficult to take croissant pastry dough and fry it.
germnamur W.S. Merwin
Writer, Hugh Merwin, said the pastry was a bit of a game-changer because it showcased a technique that hadn't actually really been done before with much success and involved, at least to the uninitiated, the act of frying up croissant dough in a deep vat of oil and emerging with a donut on the other side. That creation, known as a cronut, was.
Hugh Merwin the gustavademecum
By Hugh Merwin | Grub Street Verified. Illustration: Tiago Majuelos The original viral pastry is one decade old. Dominique Ansel's doughnut-croissant hybrid debuted at the chef's Soho bakery on May 10, 2013, and a new flavor has been released, never repeated, each month since. Joey Lim, a 39-year-old IT specialist, has been there to try.
The Key to the Gustavademecum Hugh Merwin
Hugh Merwin. Hugh Merwin is a writer and researcher, and a former senior editor of New York magazine's Grub Street. He grows drought-resistant plants in Los Angeles. At the California border, life—and the memory of homemade Xinjiang cumin lamb—flashes before your eyes.
MerwinWebster (1999) Bruce Ramsey
Writer/researcher. Former @NYMag @grubstreet
Fallece el poeta W.S. Merwin
Hugh Merwin is a writer and researcher living in Los Angeles. A version of this article appears in print on , Page 14 of the Sunday Magazine with the headline: Bouncy Balls . Order Reprints.
ON THE VERGE When I met W.S. Merwin, all I could think about was
By Hugh Merwin. The city's very best pretzel isn't actually made in the city at all. Photo: Paul Wagtouicz/© Paul Wagtouicz. It's time to declare the best pretzel in New York. Luckily, one.
A Longhouse Birdhouse W.S. MERWIN
Hugh Merwin, an editor at Grub Street, bought a 63-ounce jug of pumpkin spice syrup and put it in just about everything he ate for four days. As he tells NPR's Scott Simon, it did not go well.
