Peter MeehanPeter Meehan contributes regularly to the New York Times and to Life magazine. He helped bring the popular public television series How to Cook Everything: Bittman Takes on America¹s Chefs and Barbecue University with Steven Raichlen to the small scren and recently coauthored Brunch: 100 Recipes from Five Points Restaurant with chef Marc Meyer. He lives in New York City. Read More Read Less