School
The New School, New York University
Expertise
Greek Food, NYC Restaurants, Breweries
- Jonathan wrote his first food article for his college newspaper, where he covered the opening of a now-defunct croque monsieur shop in Greenwich Village.
- He joined Static Media in 2023, in addition to Chowhound, he has also written for The Daily 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.
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This summery take on a lemonade is thick, frothy, and utterly creamy. And the best part, besides how delicious it is? It only requires three ingredients.
By Jonathan Kesh
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Gardening
By Jonathan Kesh
If your indoor plants tend to get a little messy, this coffee filter hack could be exactly what you need to keep soil and water where they're supposed to be.
By Jonathan Kesh
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You could use keys, spoons, and questionably even your teeth to open a bottle without an opener, but this is the easiest method that requires no extra tools.
By Jonathan Kesh
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Cleaning
By Jonathan Kesh
The grill brush might seem like an effective way to clean, but it can leave sharp barbs behind that end up in your food. Here's what you should use instead.
By Jonathan Kesh
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Dolly Parton has two favorite burgers from two different fast food restaurants, both of which are nearly as iconic as the country singer herself.
By Jonathan Kesh
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Have you ever tried making a gooey soup with cheese, only to find it turned into a clumpy mess? Here's how to stop that cheese from curdling in your soup.
By Jonathan Kesh
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Beer And Wine
By Jonathan Kesh
Dark chocolate has a strong bitterness to it that can greatly affect how it pairs with red wine. Here's the rule you shouldn't break when pairing the two.
By Jonathan Kesh
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Fast Food
By Jonathan Kesh
Fast food giant Five Guys has long claimed that it never uses frozen food in its kitchens. We investigated the veracity of this statement.
By Jonathan Kesh
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Once you're done with that jar of pickles, you're left with all the juice. There are a few reasons why you might actually want to drink straight pickle juice.
By Jonathan Kesh
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Everyone loves a good burrito. But if your fillings are spilling over while you wrap, it can result in a mess. Here's an easy way to wrap a large burrito.
By Jonathan Kesh
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Design & Decor
By Jonathan Kesh
White marble kitchen countertops have been a go-to for some time, but there are a few considerations you should be aware of before investing in marble yourself.
By Jonathan Kesh
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Design & Decor
By Jonathan Kesh
No, a dirty kitchen is not a cooking space cluttered with soiled pots and pans. Here's what a dirty kitchen really means, and how it can make hosting a breeze.
By Jonathan Kesh
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Kitchen Tools
By Jonathan Kesh
A good set of knives is a must-have for anyone starting out in a kitchen, but knowing which to buy can be tricky. Here are Geoffrey Zakarian's recommendations.
By Jonathan Kesh
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The next time your tossing together some chicken wings, consider using some A.1. steak sauce. It can really reinvent the basic recipe into something better.
By Jonathan Kesh
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If you want to incorporate some aromatic tequila into your next batch of homemade ice cream, there are a few key things to keep in mind.
By Jonathan Kesh
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A refreshing take on another iconic fizzy tipple, this bourbon-based drink will keep you refreshed and buzzing all summer.
By Jonathan Kesh
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Beer And Wine
By Jonathan Kesh
A black and tan beer packs contrasting colors and pleasing flavors. A black and blue does, too, but makes a key change to the original beverage.
By Jonathan Kesh
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If you've ever heard the rumor that Fireball Cinnamon Whisky contains antifreeze, you're not alone. But is this rumor true? Here's what you need to know.
By Jonathan Kesh
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If you're making your beautiful pizza dough from scratch, there's one key step that could make or break the quality of your crust.
By Jonathan Kesh
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Design & Decor
By Jonathan Kesh
Laminate countertops may be a budget-friendly option when decorating your kitchen, but they come with some major flaws you may want to avoid.
By Jonathan Kesh
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Shopping Tips
By Jonathan Kesh
Steak comes in many different qualities, all carefully graded by the USDA so consumers know what they're getting. But should you avoid buying the lowest-grade?
By Jonathan Kesh
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Alton Brown may be a food expert, but he's no snob. He isn't just a fan of bologna sandwiches, he's come up with a unique way to create his perfect meat stack.
By Jonathan Kesh
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Beer And Wine
By Jonathan Kesh
Mixing beer with 7 Up creates a light, fizzy cocktail, similar to popular summer drink in Europe. Here's what type of beer works best and how to make your own.
By Jonathan Kesh
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Food Science
By Jonathan Kesh
Ever wonder why decaf coffee or a can of caffeine-free soda don't quite taste the same? Turns out, it's the lack of caffeine affecting the flavor of the drinks.
By Jonathan Kesh
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Pairing food and beverages doesn't need to be left up to chefs or restaurant visits. If you want to pair whiskey with your steak, look for these flavor notes.
By Jonathan Kesh
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If you're eating spicy food for dinner tonight, you should probably skip the bourbon. Here's why bourbon and spicy food don't pair well together.
By Jonathan Kesh
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Fast Food
By Jonathan Kesh
If you're hungry but you're in a hurry at the airport, consider trying this fast food ordering hack. Here's what you need to know before you try it.
By Jonathan Kesh
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