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Lisa McLaughlin

Editor/Writer

New York

Lisa McLaughlin

Writer/Editor

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Bono And U2: Can Rock 'N' Roll Save The World?

This tour has been a bit of a love fest," says U2 frontman Bono, sounding genuinely humbled and slightly surprised that a tour by one of the most celebrated bands in the world in support of one of its most acclaimed albums in years would generate any sort of affection at all.
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On the Road with Martha Stewart

Martha Stewart has made a career out of trumpeting the joys of long-abandoned homemaking skills like gathering eggs from Araucana chickens you've raised yourself. So it shouldn't come as too much of a surprise to learn that she made her own wedding dress.
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Small Business - TIME

Growing up in the rural town of Leominster in England's Herefordshire County, William Chase always knew he would follow his father into farming. As a teenager, he worked on the family's Tyrrells Court farm, and in 1984, at age 20, he bought the place from his father with a $400,000 bank loan.
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Craft Goes Capitalist

A spate of startups pursue slow food over fast cash. It's the fantasy of nearly every foodie who has made a particularly delectable batch of bread, baklava or bourbon barbecue sauce: Swap the soulless desk job for a Slow Food-style startup and overall edible existence.
Edible Manhattan Link to Story
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A Table for 20

It's 8 p.m. on a Thursday night, and at Buddakan, a restaurant in Manhattan's ultra-trendy Meatpacking District, friends Lisa Natt-Irom and Jeanne DiGangi and their husbands are sitting down to an intimate dinner with 18 complete strangers. "Hi, I'm Jeanne," says DiGangi, 42, as she slides into her seat at the 30-ft.-long table that is the centerpiece of the room.
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Sweet on Bitters

Mixologists make their own. For Louis Smeby, it all started because he didn't want junk in his drinks. "It seems like a small thing, and it is," he allows of the aromatic, highly alcoholic liquids called bitters, typically added by the dash to classic cocktails.
Edible Manhattan Link to Story
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Jonathan Waxman's Barbuto

Still ingredients crazy after all these years. Standing in the industrial-chic dining room of Barbuto, Jonathan Waxman, clad not in chef 's whites but a T-shirt and sneakers, looks more like the rock star he once wanted to be than the culinary equivalent he became.
Edible Manhattan Link to Story
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Local Spirits

Like generations of farmers before them, Ralph Erenzo and Brian Lee keep a still at their Hudson Valley granary and use it to concoct a corn bourbon with a smooth creamy flavor and sweet grainy aroma that would make any moonshiner proud.
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Cookbook Review: Nature: Simple, Healthy, Good by Alain Ducasse

The latest tome from a French master embraces healthful cooking and eating.
Cooking District Link to Story
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Mezcal 101

The how, what, why and where of this Mexican spirit.
Cooking District Link to Story
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An Interview with Hugh Acheson

Hugh Acheson talks about how local is better and Southern Food doesn't always mean fried (except for okra).
Cooking District Link to Story
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Chef Patrick Connolly's DIY Grills

The big debate in backyards across this great land as grilling season starts is gas or charcoal. But for Chef Patrick Connolly of Bobo restaurant in NYC, the answer is simple: neither. It's not that Connolly doesn't love to cook outdoors, "I just don't like the look of of a big grill in a beautiful outdoor setting."
Food Republic Link to Story

About

Lisa McLaughlin

Always in pursuit of a good story, I have toured the Benelux with U2, harvested agave in Mexico, butchered beef in Ohio, picked grapes for ice wine during a snow storm in Niagara Falls and made cheese in Australia, among other adventures. I headed up the lifestyle coverage at TIME magazine, where I created and ran the Your Time section, served as cookbook critic and was part of the launch team for TIME Style + Design. My writing has also appeared in dozens of publications, including InStyle, Sunset, and the James Beard Award winning Edible publications including Edibles Manhattan, Brooklyn, and East End. I created and launched FoodRepublic.com as founding Editor-in-Chief, and am currently Editorial Director of CookingDistrict.com.

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