About Peter Meehan

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 America’s Chefs” and “Barbecue University with Steven Raichlen” to the small screen. He recently co-authored Brunch: 100 Recipes from Five Points Restaurant with chef Marc Meyer. He lives in New York City.