Emily Monaco

Emily Monaco is an American writer based in Paris. She loves tasting new cheeses and boring people with facts about 19th century French literary icons. Her work has previously appeared in EatingWell Magazine, Atlas Obscura, the BBC and others.

All Articles From Emily Monaco
Radisson Collection

For a Less Touristy Venice, Stay at This Off -the-Beaten-Path Hotel

Palazzo Nani offers a quieter, and more authentic, side of Venice

A trash pie from Shuggie's, a restaurant in San Francisco focused on food waste

Shuggie’s Is Making Pizza Out of Trash

Turns out, crafting pies by "working backwards" tastes damn good

Mumbo wings from Trummer's on Main

Now You Can Make Mumbo Wings at Home

Make the city's famous sauce at home

The facade of Italica, a new restaurant in Miami, Florida, with the neon sign lit up at night

The Spritz and Pizza Trend Continues With Miami’s Best New Restaurants

Elsewhere, dine on 30-day wet-aged steaks and sip on Caribbean-inspired cocktails

Sitting room interior at Bernard-Loiseau

The Hotel Contains a Bernard Loiseau Restaurant That Is a Masterclass in Fine Dining

Go for the state-of-the-art, 1,500-square-meter spa, stay for the Michelin-starred food and beverage

White miso and other fermented products from Aedan, the San Francisco fermented foods company from Mariko Grady

The Story Behind Mariko Grady’s Miso, A Favorite of Michelin-Starred Chefs

Plus, a miso-centric recipe from Niku Steakhouse so you can try it yourself

Chef Jeff McInnis

Here’s Where This “Top Chef” Alum Is Celebrating the Start of Stone Crab Season

Florida native Jeff McInnis also recommends pairing them with Champagne

Pork Milanese from Superba

Your Favorite LA Bakery Has a Recipe for a Top-Notch Pork Milanese

And the "American stalwart" that makes it so delicious

Old Bay Blackened Savoy Cabbage with Peanut Romesco, Shaved Compressed Pineapple, and Herbs

5 Ways DC Fine-Dining Chefs Are Playing With Old Bay

Spoiler: it's not just on crab

Hotel Effie's Chicken Sandwich

How to Make Hugh Acheson’s Chicken Sandwich at Home

Plus, a time-saving hack for those who don't want to make their own pickles

Giants Sommelier Evan Goldstein

The Giants Just Got Their First Sommelier

What pairs best with all your ballpark favorites?

Double R Ranch NY Strip

You Won’t Believe How Easy Charlie Palmer’s Steak Recipe Is 

The DC legend’s instructions begin with cracking open a beer

Chef Keita Tominaga of Japanese restaurant PABU Izakaya in San Francisco. He is the son of the late Chef Ken Tominaga.

After the Passing of Renowned Sushi Chef Ken Tominaga, His Son Is Taking the Reins

Keita Tominaga wants to honor his father's culinary legacy, while still innovating, at PABU Izakaya

The chicken sandwich available at Los Angeles restaurant Short Stories from Chef Jorge Serrano

An Ex-Nobu Chef Shares His Next-Level Fried Chicken Sandwich Recipe

Peruvian and Japanese influences used by Jorge Serrano kick this variation up a notch

A jar of Chilee Oil, a Chicago chile oil from James Lee and Sufei Zhang

How a Chicago Physical Therapist Became a Chile Oil Evangelist

James Lee’s in-demand Chilee Oil pays tribute to Chi-town and his nonagenarian grandfather

Sommelier Allegra Angelo on Vinya in Miami pours a bottle of wine. She recommends five bottles for you to try.

5 Wines Miami Sommelier Allegra Angelo Can’t Recommend Enough

The Vinya co-owner shares her “secret weapon” Champagne and a bottle she’d drink on her last day