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A few weeks ago, I ate a burger at a place called the Roebling Tea Room which my friend Rachel Wharton had written about in Edible Brooklyn. She wrote that Roebling was a chef hang-out with the kind of food that chefs like to eat. And sure enough, when the burger arrived, it was a…

I’ll never forget the first time that I took Craig to The Burger Joint. “What is this place?” he asked, annoyed, as I led him into the Parker Meridien Hotel. “This is fancy, I don’t want anything fancy. I just want something fast.” He was reacting to the marble interior of the Parker Meridien lobby…
Yesterday saw the premiere of the new Sundance show “Ludo Bites America.” It stars French chef Ludo Lefebvre and his wife Krissy Lefebvre who, together, have taken the Los Angeles restaurant scene by storm; creating pop-up events that sell out so quickly you have a better shot of getting J.K. Rowling to write you another…

I was flipping out on Saturday because I’d extended a dinner invitation to an awesome friend named Isaac (he directs stunning music videos, check them out here) and Isaac is a vegan. But not just a vegan: a vegan with a nut allergy. I was already cooking a “thank you” meal for Lizzie Leitzell, my…
Today’s episode of “Someone’s In The Kitchen With” takes us to Porsena in the East Village where Chef Sara Jenkins (who also owns the amazingly popular Porchetta) talks to me about the challenges of opening a new restaurant, her childhood in Italy (and Lebanon), the benefits of dried pasta vs. fresh pasta, and how she…
Many of you know that my partner, Craig Johnson (the guy you see in all of my posts), is a filmmaker. His first feature, TRUE ADOLESCENTS is finally here and I’m so excited that you, my loyal readers, will finally be able to see it. The movie stars Mark Duplass (who you may know as…

You may recall that on our recent trip to New Orleans, we enjoyed something called a Sno-Ball. We ate this Sno-Ball at a place called Hansen’s Sno-Bliz and though I was wary at first–“isn’t it just ice and syrup?”–I was quickly won over by the texture of that ice and the intense flavor of that…

You may have noticed that I’ve been posting more and more original recipes here. I like that. It makes me feel like, in the past 7+ years of running this blog, I’ve learned a thing or two. Still; not everything I do is a major success. Sometimes my original conception for a dish doesn’t work…

The scene? My kitchen. The day? Last Thursday. The idea? Take everything out of my refrigerator–fresh mozzarella, a red onion, scallions, celery, parsley, dill, a nectarine (ok, that wasn’t in the refrigerator, it was on the counter)–and make dinner. I didn’t know what I was going to make but then I had a thought: “What…

For years, I struggled with both Chronic Obstructive Pulmonary Disease (COPD) and Multiple Sclerosis (MS), two conditions that severely affected…
For years, I struggled with both Chronic Obstructive Pulmonary Disease (COPD) and Multiple Sclerosis (MS), two conditions that severely affected…
For years, I struggled with both Chronic Obstructive Pulmonary Disease (COPD) and Multiple Sclerosis (MS), two conditions that severely affected…
For years, I struggled with both Chronic Obstructive Pulmonary Disease (COPD) and Multiple Sclerosis (MS), two conditions that severely affected…
For years, I struggled with both Chronic Obstructive Pulmonary Disease (COPD) and Multiple Sclerosis (MS), two conditions that severely affected…