Charlotte Druckman

1 month ago | grubstreet.com | Charlotte Druckman

On a recent afternoon inside the kitchen that will open as Papa d’Amour later this month, the pastry chef Dominique Ansel was holding a spoonful of tomato-tinted scrambled eggs for the consideration of his wife, Amy Ma. “White pepper,” she said after trying it.

1 month ago | tovima.com | Charlotte Druckman |Tripti Lahiri |Alexander Ward

Looking to cut through the hype and find restaurants you’ll actually love? The founders of Beli were. Now, their app uses your restaurant ratings to connect you with dining discoveries tailored to your own tastes. Looking to cut through the hype and find restaurants you’ll actually love? The founders of Beli were. Now, their app uses your restaurant ratings to connect you with dining discoveries tailored to your own tastes. Judy Thelen and Eliot Frost met at their first job out of college.

1 month ago | wsj.com | Charlotte Druckman

Looking to cut through the hype and find restaurants you’ll actually love? The founders of Beli were. Now, their app uses your restaurant ratings to connect you with dining discoveries tailored to your own tastes. Judy Thelen and Eliot Frost met at their first job out of college. They’ve done everything together since, including going to business school, getting married and, nearly four years ago, launching Beli, the increasingly popular restaurant rating and list-keeping app.

1 month ago | grubstreet.com | Charlotte Druckman

They’re super fluffy, covered in compote, and finished with miso ice cream or salted egg yolks. Spots like Clinton St. Baking Co., Bubby’s, and Tom’s Restaurant in Prospect Heights may have been the pioneers of covetable pancakes, but just about eight years ago, when Sunday in Brooklyn and Chez Ma Tante both opened their doors, the news spread like hazelnut syrup over a pile of malted flapjacks: The pancakes are coming, the pancakes are coming.

Feb 20, 2025 | wsj.com | Charlotte Druckman

If you ask cookbook author Jessie Sheehan, the ganache-oozing chocolate muffin that went viral at the Olympic Village last summer was no breakfast food. “You guys are all eating chocolate cake,” said Sheehan. “ ‘Muffin’ has become a pretend word people use for things that still have a lot of sugar in them.”Her fellow author and baker Roxana Jullapat has similarly strong opinions on what makes a muffin.