Drew Lazor - Serious Eats - 华体会体育推荐

Location: Philadelphia, Pennsylvania

Education: La Salle University

Expertise: AAPI Culinary Traditions, Beer, Filipino Food, Philadelphia/East Coast Food Culture, BIPOC Foodways, Spirits

Drew Lazor is the author ofHow to Drink French Fluently(2017) andSession Cocktails(2018). He co-wroteNew German Cooking(2015) and his new book, Learning Korean, will be published in 2022.
His work covering food and drink has appeared in Bon Appétit, Condé Nast Traveler, Food Network, Food Republic, Lucky Peach, the Philadelphia Daily News, the Philadelphia Inquirer and PUNCH.
Lazor was an associate editor at the Philadelphia City Paper, where he covered bars and restaurants.

Experience

Drew Lazor is a journalist and freelance food writer covering food, drink, and culture since 2005. He's contributed to Bon Appétit, Condé Nast Traveler, Food52, Lucky Peach, the Philadelphia Inquirer, PUNCH, Saveur, TASTE, Time Out New York, the Wall Street Journal, Vice, and more.

Lazor was an associate editor at the Philadelphia City Paper, overseeing bar and restaurant coverage, for seven years.

He is the author ofHow to Drink French Fluently(2017) andSession Cocktails(2018) and co-wroteNew German Cooking(2015). Lazor's forthcoming book, Learning Korean, is scheduled to be published in 2022.

Lazor的荣誉包括最初在“食品的车手iting” category of the 2011 AltWeekly Awards, first place in the “Best Newspaper Food Feature” category of the 2013 Association of Food Journalists Awards, and first place in the “Outstanding Arts Journalism” category of the 2013 and 2014 Pen & Pencil Club News Awards.

What's your desert island food?

"Adobo, the unofficially official dish of the Philippines. Chicken and pork, braised for a long time in soy sauce, Datu Puti vinegar, fresh bay leaves, and black peppercorn. Maybe a little chili and onion (I know, not "traditional," please don't cancel me). Garlic fried rice along with it."

What's your favorite condiment?

"Crystal Hot Sauce. It's one of the few reliable constants of this tumultuous existence."

About Serious Eats

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