Lisa McLaughlin

Editor/Writer

New York

Writer/Editor

Lisa McLaughlin

Editor/Writer

New York

Writer/Editor

Featured
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.
Time
Music
Featured
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.
Time
Business
Featured
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.
Time
Business
Featured
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
Business Food and Drink
Featured
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.
Time
Food and Drink
Featured
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
Food and Drink
Featured
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
Food and Drink
Featured
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.
Time
Food and Drink
Cookbook Review: Nature: Simple, Healthy, Good by Alain Ducasse
The latest tome from a French master embraces healthful cooking and eating.
Cooking District
Food and Drink
Mezcal 101
The how, what, why and where of this Mexican spirit.
Cooking District
Food and Drink
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
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
Food and Drink
Classic Negroni Cocktail Recipe
Friday the 13th kicks off the 2nd annual Manhattan Cocktail Classic in NYC. Part festival, part fête, part conference-what the Classic really boils down to is 5 days of drinking. Though it is educatio
Food Republic
Food and Drink
Exclusive: Samuel Adams x Dogfish Head!
As any reader of Cool Hunting or Hypebeast will tell you, collaborations were all the rage in the streetwear world a few years back. Artists, t-shirt brands, and sneaker companies regularly exchanged designs and ideas. Now, it looks like the concept could cross over to the food and drink world.
Food Republic
Food and Drink
Ice Wines from Canada
On the East Coast, we began this first April weekend with the 97th snowstorm of the season. But instead of being aghast and annoyed here at Food Republic HQ, we decided to channel the enthusiasm for the white stuff that we encountered on a trip to Canada earlier this year.
Food Republic
Food and Drink
Southampton Publick House
"I have respect for Coors Light" is not the sort of statement you would expect from one of the most respected craft brewers in the country. But Phil Markowski, the soft-spoken man behind the award-winning beers at Southampton Publick House on Long Island, believes in giving credit where it's due.
Edible Manhattan
Food and Drink

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.