Writing about food since 2004.
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Adam Roberts
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R.I.P. Steven Shaw
Really sad, this morning, to read about the passing of Steven Shaw. In many ways, I owe my whole blogging career to him: his site, eGullet, is where I first cut my teeth as a food writer. Here’s a post I wrote about a lunch that I had with him at Ippudo in 2008; soon…
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Eggs in Tomato Sauce with Sausage and Basil
As you probably know, by now, I’m a pasta-loving fool. My blog has 78 recipes for pasta and risotto in its archives, so you know I take my pasta-eating seriously. Sadly, my pasta love is now at odds with my spring-time desire to get in shape. I’ve been sticking to my gym routine for two…
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Make Your Own Civet Coffee
For years, I’ve been wanting to try the delicacy known as Kopi Luwak–or Civet Coffee–which comes from the islands of Sumatra, Java, and Bali. The coffee is made by feeding beans to wild civets and then, after digestion, collecting the beans (along with the feces) which take on wonderful flavors because of fermentation in the…
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A Birder’s Guide To Everything
You all know Rob Meyer as my friend who helped paint my kitchen orange in New York, but did you know that he’s also a movie director? And that the movie that he directed and co-wrote with our Oscar-winning friend Luke Matheny is coming out THIS FRIDAY? It’s called A Birder’s Guide To Everything and…
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Sauce Week Recap
Well hey there: did you have a good Sauce Week? I’d say it was a big success but then again maybe I’m biased. Here’s a recap of all the posts that made up our week: – Rib-Eye Steak with Sauce Béarnaise – Espagnole Sauce: My Culinary Everest by Diana Fithian – Lemon-Caper Beurre Blanc Sauce…
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Peter Dale’s Pecan Muhummara
[Our final Sauce Week post comes to us from Chef Peter Dale, of The National in Athens, Georgia. Take it away, Peter!] I first had this dish in Jordan several years ago, and it was served as a dip with hummus. You can certainly do that, but I like using it as a sauce. It…
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Amanda Cohen’s Grapefruit Beurre Blanc
[Dirt Candy’s Amanda Cohen isn’t just one of the best chefs going today, she’s also a fantastic writer. Here’s her take on a sauce you met earlier this week, only with her unique twist. Take it away, Amanda!] It’s not one of French cuisine’s mother sauces, nor is it a “daughter” sauce, but it is my favorite sauce and it was actually invented by a woman (Clémence Lefeuvre) so…
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Making Your Own Hot Sauce Will Change Your Life
[My friend, filmmaker Matt Morris, offers up his own take on hot sauce, “an easier one” he points out after reading the post below this. Take it away, Matt!] I recently moved to the Napa Valley, a land of such abundance that it’s almost impossible to visit a friend without leaving with large sacks of…
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Trinidad Harvest Hot Sauce
[When I wrote my cookbook, I had the pleasure of meeting and cooking with Tim Artz, the self-described “Sultan of Scratch” who grows and cooks almost everything that he eats. One of his signature specialties is hot sauce; and here, in this post, he describes his love for the stuff and offers up an original…
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Scallops and Cauliflower with Caper-Raisin Sauce
Not to pat myself on the back too eagerly, but it takes a certain talent to adapt a fancy restaurant dish into something that you’d really want to eat at home. Years ago, when I was lucky enough to eat at Jean-Georges, I ate one of his more famous dishes: a thin sliver of cauliflower…
