Writing about food since 2004.
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My Secret Cookbook Gems
After yesterday’s cookbook slaughter, I thought I’d steer the blog to sweeter waters and talk about a subject I’ve never addressed on the blog before: my secret cookbook gems. No, I’m not talking about books that I actually cook from. Those would be my favorite cooking cookbooks and you can find those on the lower…
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The Great Cookbook Purge of 2009
Nobody likes moving. It’s a daunting process: first you have to find boxes, then you have to find packing tape, then you have to put all your stuff in the boxes and then you run out of packing tape and then you find you have more stuff and you need more boxes, etc, etc. It…
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Late Night Lemon Mousse
After a long day on Tuesday of editing a video for Food2.com, I called Craig and told him to order a pizza. When I came home, he was editing a video with his friend Alena. There’s a lot of video editing going on in our lives. And so we all snarfed down that pizza, they…
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Food52
It’s no secret that I’m a big fan of Amanda Hesser’s. I’ve been cooking her recipes–from her vanilla bean loaves to her carrot fennel soup–for as long as I’ve been cooking, really. Which is why I’m so delighted that Amanda and her friend Merrill Stubbs have joined our ranks here on the world wide web.…
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A Cheap, Easy Knife Sharpener
[Apologies, for the annoying squiggle in this video podcast: my computer is getting old, people.] If that video made you desperate for a link to that cheap and easy knife sharpener, here it is: AccuSharp 001 Knife Sharpener. I can’t recommend it enough.
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Pasta alla Norma
Eggplant is a funny vegetable. It’s not a vegetable that inspires passion, the way that asparagus or ramps do in springtime. It’s not a vegetable that anyone would put on a short list of favorite foods. If the farmer’s market held a prom, I’m pretty certain eggplant would be sitting by itself on a bench,…
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Lentils with Bacon
I’ve said it before and I’ll say it again: I really like Anne Burrell’s show on Food Network. I Tivo it and watch it each week, and more than other current Food Network show it inspires me to cook. I’ve made her deviled eggs, I’ve made her chicken liver mousse (which didn’t come out too…
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Let’s Eat Puerto Rico
A funny thing happened when I got back from Barcelona. I received an e-mail that basically said, “Dear Adam: would you like to come to Puerto Rico? We’re having a Wine & Food Festival and will fly you out, put you up and treat you to lots of authentic Puerto Rican food. We just hope…
