W. S. Merwin in The New Yorker The New Yorker
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.
Rev Merwin Carl Desens Signature Funerals
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.
ON THE VERGE When I met W.S. Merwin, all I could think about was
Hugh Merwin appears in the following: Dominique Ansel Eats A Cronut Every Day Monday, December 08, 2014. It's not just because he can. The pastry's creator explains why, and tells us what he.
3 Questions For Hugh Merwin, Associate Editor, New York Magazine's Grub
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.
The Final Prophecy of W. S. Merwin The New Yorker
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.
W. S. Merwin Library of America
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.
In Memoriam W. S. Merwin Tribute Video Sun Valley Writers' Conference
Articles by Hugh Merwin on Muck Rack. Find Hugh Merwin's email address, contact information, LinkedIn, Twitter, other social media and more.
W.S. Merwin Biography, Books, & Facts Britannica
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.
Fallece el poeta W.S. Merwin
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
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.
Poets Online the blog For the Anniversary of My Death by W.S. Merwin
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.
The Key to the Gustavademecum Hugh 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.
MerwinWebster (1999) Bruce Ramsey
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.
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.
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.
A Longhouse Birdhouse W.S. MERWIN
Writer/researcher. Former @NYMag @grubstreet
