Moira Hodgson

1 week ago | newcriterion.com | Douglas Murray |Robert Erickson |Frank Johnson |Moira Hodgson

Nonfiction:Bookish Words & Their Surprising Stories, by David Crystal (Bodleian Library Publishing, June 20): What’s your favorite boc? Originally, the Old English word that has since become our “book” referred to any written text, including legal documents, catalogues, or charters. And rather than a library, English speakers once spoke of a boc-hord, or a “book hoard,” which may be the more accurate term for the less organized among us.

1 month ago | wsj.com | Moira Hodgson

A restaurateur dishes the dirt on his own tumultuous, trend-setting career. In 2016 Keith McNally had a beautiful wife, five children, a home in London and a thriving empire of eight fashionable restaurants in New York City. One morning in November that year, his world was overturned: He was gripped by a horrific metallic tingling “like some malignant jellyfish” that clasped itself onto his face. Hours later he woke up in a London hospital.

2 months ago | wsj.com | Moira Hodgson

Two memoirs of work in high-end dining describe bad behavior in the kitchen, temperamental celebrity chefs and the destructive allure of restaurant work. Twenty-five years ago, Anthony Bourdain’s “Kitchen Confidential” shined a light on the squalid side of restaurants—bullying, hard drugs, rampant sexism. In 2017, Mario Batali was brought down by the #MeToo movement amid revelations of abusive behavior. In two new memoirs, women reveal what the restaurant business was like for them.

Jan 31, 2025 | pressdemocrat.com | Melissa Clark |Kay Chun |Ali Slagle |Moira Hodgson

Sometimes, I cook not what I want to eat that night, but what I want to eat the next day. Chili, all sorts of soups and stews and roasts, fried chicken — these are all delicious straight from the pot (or the cooling rack set in a baking sheet). But I like them better as leftovers, after they’ve had a moment to mellow in the fridge and relax into their best selves.

Jan 23, 2025 | denverpost.com | Melissa Clark |Kay Chun |Ali Slagle |Moira Hodgson

Sometimes, I cook not what I want to eat that night, but what I want to eat the next day. Chili, all sorts of soups and stews and roasts, fried chicken — these are all delicious straight from the pot (or the cooling rack set in a baking sheet). But I like them better as leftovers, after they’ve had a moment to mellow in the fridge and relax into their best selves.