Writing about food since 2004.
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A Response To C. Kimball
[Last week, Christopher Kimball of Cook’s Illustrated wrote a rather nasty Op-Ed in the NYT, linking the closing of Gourmet Magazine to the proliferation of food blogs. Obviously, this hit a nerve with me, so I penned my own Op-Ed in response. I share it with you below, but recommend you read his first (click…
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How To Paint Your Kitchen
This is the story of how two dunderheads, one who’d never painted a room before, the other who’d only painted a wall, spent a full Saturday (from 11 am to 1 am) painting a bedroom and a kitchen. For the purposes of this post, we will focus on the kitchen; a task that might seem…
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Kitchen Colors
We move to our new apartment a week from today (ahhh!!!), and this weekend my friend and new neighbor Rob and I are going to paint the new kitchen. The question: what color should we paint it!? Craig and I are leaning towards orange–check out this gallery of orange kitchens on Apartment Therapy–but I’m very…
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Roasted Chickpeas
Let me say right off the bat: this is not a great recipe. It has the potential to be a great recipe–I really wanted it to be a great recipe–but as it stands right now, it’s in need of some serious tweaking. And that tweaking may just be the simple addition of a Tablespoon of…
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Creamed Mushrooms on Toast
When I’m home alone and making dinner for myself, my standards change dramatically. If Craig’s there (and he usually is), I know he has certain expectations about what constitutes a dinner. That’s fair, because most people do. But alone? My standards go out the window and I just improvise a meal with whatever I have…
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What’s Good?
The waitress, who we loved, responded to our request for a pasta suggestion with enthusiasm. “Get the ravioli,” she said. “It’s amazing.” I was with my mom last night at the new A Voce in the Time Warner Center, and our waitress was solicitious, funny and helpful. And when we asked for her advice, she…
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Locanda Verde
My parents and I often get into a quibbling match over the Italian food that they like and the Italian food that I like. The Italian food that they like is the food found at what’s typically called “a red sauce joint” with dishes every American who’s been to EPCOT or an Olive Garden can…
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The Burger at Lure Fishbar
For years, I’ve walked past Lure Fishbar in SoHo. You can’t miss it, really: there are portholes for windows and the restaurant, which is below ground, is styled like a yacht. I can’t say I was dying to eat there, but then word on the street was that their burger was one of the best…
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Orecchiette with Broccoli & Pancetta
Here’s something for you to cook this weekend, something from the archives. It comes from The River Cafe Cookbook, a book I no longer own, but no matter. It’s an easy enough recipe, I have it memorized. So easy: I can squeeze it all into this paragraph. Boil a pot of water, add salt. In…
