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Joel Stein

Writer
Los Angeles, United States

Joel Stein was not easy to work with on this bio.

Joel Stein
Chef Enthusiast
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The Expert

The only verifiable facts he provided were that he wrote a column for Time for 20 years, along with 22 cover stories; was a columnist for Entertainment Weekly and the L.A. Times; is the author of the books Man Made and In Defense of Elitism, and posts a weekly Substack called The End of My Career. There is no basis for his claim that his writing has “saved millions of lives and caused many women to leave their husbands because of his overwhelming sexiness."

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Latest

Private Equity
Buyout Beware
Private equity promises restaurants growth, scale, and national fame. More often, it leaves behind watered-down menus, airport locations, and disappointed regulars.
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Pinxtos at Asador Bastian
Basque Food in America Is Having a Moment, Just Not Where You Think
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Ggiata Sandwiches
Unpopular Food Opinions: You Don’t Really Love Sandwiches
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Wine Security
The Strange Security Theater of Romanée-Conti
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Gourmet Magazine
Seizing the Meals of Production
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Parmigiano
Parmigiano Reggiano Gets a Hollywood Agent
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More to explore

777 Dinner in New Orleans
Inside S.Pellegrino’s 777 Dinner in New Orleans
Seven chefs from across the country come together at Jack Rose to interpret New Orleans through a one-night menu shaped by mentorship, regional influence, and contemporary American dining.
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Easy
30MIN
Backyard Bacon Cheeseburger
Smashburgers may be popular but for Galuten a backyard barbeque requires something more substantial. “High-quality beef, barely formed into a patty, charred, and rare on a screaming-hot grill, with a slice of wilted smoked cheddar, a smear of ‘...
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Backyard Bacon Cheeseburgers
Easy
30MIN
Grilled Clams with Cocktail Butter
“Clams are my favorite seafood in the world,” says cookbook author and chef Noah Galuten. Inspired by the famed grilled clams at The Place in Guilford, Connecticut, this version pairs smoky...
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Grilled Clams with Cocktail Butter
Easy
27MIN
Charred Cauliflower with Tahini-Yogurt Sauce
Tahini acts as a natural thickener in this “nutty, creamy, acidic, beautifully balanced dish” from Noah Galuten. “You can easily substitute any vegetable here, but there is something especially wonderful about the balance of yogurt, sesame, and...
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Charred Cauliflower with Tahini-Yogurt Sauce
Restaurant Kitchen
What Happens When Iconic Restaurants Change Chefs
From seamless successions to difficult rebuilds, chefs reveal what it takes to take over iconic restaurants while balancing legacy, creativity, and the pressure to evolve.
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