Michele Laudig is a writer, artist and editor eating up New York City’s deliciously diverse food scene. Currently senior editor at Zagat in Manhattan, she was the staff restaurant critic and food blogger at Phoenix New Times since 2006, where she wrote cover stories, a weekly column and daily blog posts. Michele co-authored 100 Years, 100 Chefs, 100 Recipes, an Arizona Centennial Legacy Project published in February 2012, and has also written for Phoenix Magazine, Edible Phoenix, The Arizona Republic, Sommelier Journal and Hemispheres.
In previous lives, she served as New Times’ music editor, styled fashion shoots, toured with a rock ‘n roll band and lived in Tokyo. She has a B.A. in East Asian Studies from Columbia.
A squeeze of lemon, a dash of sea salt, and these beauties are ready to go. Inspiration starts with the ingredients. Grated parm is combined with ricotta and two kinds of mozz. It's like making ravioli out of flowers! [caption id="attachment_423" ...