Jonathan Kesh
School
The New School, New York University
Expertise
Greek Food, NYC Restaurants, Breweries
- Jonathan wrote his first food article at his college newspaper, where he covered the opening of a now defunct croque monsieur shop in Greenwich Village.
- He joined Alb Media in 2023, in addition to Chowhound, he has also written for Today Meal, and Foodie.
- He'll try nearly anything that has hummus in it.
Experience
Jonathan is a writer, editor, and teacher from San Jose, California, who currently lives in Queens, New York. He's written about a wide range of offbeat topics across several publications such as The Rumpus, Comic Book Resources, Mashable, Content Magazine, and elsewhere. Jonathan is an editor at the online literary journal LIT Magazine, where he interviews contemporary authors. He's also taught writing classes at middle schools in New York City.
Education
Jonathan has an MFA in creative writing from The New School, and an undergraduate degree in media studies from New York University.
Today Meal’s content comes from an authoritative editorial staff that is dedicated to current and comprehensive coverage. With an aim to provide only informative and engaging content, our writers, editors, and experts take care to craft clear and concise copy on all things food-related, from news in the food service industry to in-depth explainers about what’s found in readers’ refrigerators, original recipes from experienced chefs, and more.
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Stories By Jonathan Kesh
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If you need a sweet treat that only takes a few ingredients and not too much know-how on the baking front, take a shot at making cookie truffles.
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Egg salad is hard to mess up, but taking it to all-new delicious heights is super simple. Just add a dash or two of steak sauce to make your egg salad pop.
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It turns out that ice cream cones are way better at keeping all that sugary, gooey filling inside so that it all ends up in your mouth instead of the ground.
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Bite-size tuna melts are a delicious midday snack or appetizer that is super easy to make and will blend right in at a the hor d'oeuvres table.
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Once it moves from the beehive to your kitchen, it must be kept at room temperature and away from direct sunlight. And don't refrigerate it.
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If you cook your pizza sauce you might be ruining the flavor of your pie. Using raw ingredients allows every element of the sauce to be at its most flavorful.
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Aldi is known for some pretty unique finds, and they extend beyond food. The grocery chain makes a world-renowned whiskey that has yet to make it to the U.S.
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If you enjoy a Bloody Mary cocktail as much as a plate of meatballs, there's no need to choose between the two. Here's how to combine those flavors.
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If you're a beer connoisseur, you have your favorites. But do you know their differences? The difference between lager and ale boils down to one ingredient.
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Since the 1940s, In-N-Out has been a fast-food staple. Its menu hasn't changed much since it first opened. Here's why it has maintained the same menu.
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With their cheese and toppings, burgers are an American classic. The patty melt is an underrated cousin of the burger, but what's the difference between them?
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The microwave changed how we cook food, but sometimes, half of your dish is still cold while the rest is hot. Here's a tip to cook food evenly every time.
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Regional cuisine across the United States is beloved by natives and visitors alike. What exactly is San Francisco's cioppino, and how did it get its name?
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When a chef can make a specific dessert well, it can be the highlight of your dinner experience. What exactly is cherries jubilee and how do you eat it?
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When it comes to coffee, there are so many ways to get creative. Try this tip for a bubbly flavor burst and splash some Coca-Cola in your next brew.
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Baked beans are a beloved side that bring a comforting touch to any meal, and they're easy to upgrade too. Try this tip and add coffee for next-level flavor.
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Did you know the Tostitos logo contains a hidden message? It indeed does, and here's everything you need to know so you're in on the secret.