About the Writer
Counter Intelligence serves up musings on food trends and favorite places, commentary on what’s in season, interviews with chefs and home cooks, observations on regional dishes, and an occasional two cents on culture.
Counter Intelligence has been featured in Gourmet’s Epi-Log, The LA Times, Washingtonian’s Best Bites, Wonkette, The List, the Washington Flyer, and the Washington Post.
Check out my articles on DCist, Washington Post Express , Washington City Paper, Washingtonian, and DC Modern Luxury. Have a suggestion for a post? Feel free to drop a line. MelissaMcCart@gmail.com.
August 27, 2006 at 1:12 pm
Hi Melissa,
I was reading your blog today and saw that you’ve linked to our web site, Savory New York, on your list of links. Many thanks!
We hope you enjoy using the site and welcome any feedback you have. We’ll be launching Savory San Francisco in a couple of weeks. Let me know if you’d like me to send you a preview link next week.
Cheers,
Chris
December 5, 2006 at 2:54 pm
Great site. God bless.
January 22, 2007 at 12:12 am
Hi Melissa,
Great blog name and really nicely written posts. Next time you are up in NY please let me know - and thanks for the link to my blog.
Cheers,
Simon
AKA PlateOfTheDay
January 27, 2007 at 2:45 pm
Was drawn in by your blog name… very clever and fun.
Thanks for all the food thoughts.
December 22, 2007 at 5:42 pm
Hi Melissa,
Will told me about your success with the blog. little did we know!
sorry to miss you guys over the holiday here.
lots of love,
peter, edie, and sophie jackson
January 16, 2008 at 12:02 pm
Since you are an avid collector of recipes, we thought you might like to see our super-easy way to keep things in order:
http://loulies.com/kitchen_organization
Happy New Year from Bettina and Suzanne
January 28, 2008 at 10:24 am
Hey there, Melissa - I love this new format! It makes it much easier to read. Keep it up.. I enjoy your posts very much.
With relish,
Monica
May 20, 2008 at 10:20 am
would it be possible to use a picture from this website as io need it for my GCSE which will only be seen by the examiner and teachers at my school.
can you get back to me ASAP
thank you
Leah
May 28, 2008 at 2:53 pm
Hey - Just read your article on pies in the post - thought you’d like one I came up with:
White Pizza with Brie & Asparagus
Par boil/steam some young asparagus - about 12 spears. Then hit your rolled out dough with plenty of good olive, gray salt & cracked black pepper. Fan out the aspargus around the center and add sliced brie strategicly. One of those standard brie wedges should be enough. You can top with parsley after cooking if you’ve got it.
Simple but delicious and brie on pizza is a new concept - well atleast in my book.