Writing about food since 2004.
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On Molly Wizenberg’s “A Homemade Life”
“Write what scares you.” That’s the kind of directive you’ll get in college creative writing classes, interactive online workshops and, believe it or not, grad school. You’ll get it from the old pros and you’ll get it from frustrated young upstarts: “write what scares you.” David Lindsay Abaire is a prolific playwright with many hilarious…
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Make Your Own Chicken Burrito
Running on the treadmill, it’s useful to dangle an image carrot in your brain: something you can run towards, something to look forward to, a reward for all your hard work. And last week, for me, that was definitely a chicken burrito. I was craving one, hardcore. The problem is that where we live in…
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Food Gifts
I really didn’t want to write any more about my birthday–two posts were enough, don’t you think?–but then there was this quasi-surprise party (I knew there was going to be a party (it was at our apartment, so we had to clean) but I didn’t know who was coming) and Craig told everyone to bring…
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Casey’s Rant
By this point, you’re probably sick of reading people’s reactions to last night’s “Top Chef” Finale–“Poor Carla!” “Ugh, Hosea!” etc.–but have you seen Casey’s rant? I just found it, via Eater (it’s on a site called Side Dish) and Casey lets it rip.
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Cannellini Beans and Rice
After my sticky bun disaster, I need to redeem myself and redeem myself I shall with the picture you see above: that’s cannellini beans and rice, an improvised dinner I whipped up with just a few cheap ingredients in less than 20 minutes. And it was good. Really good! What was so good about it?…
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Burnt Sticky Buns
What’s there to say when you burn your sticky buns? It’s a pretty unkind thing to do. On a Sunday morning, you pique everyone’s interest with rumors of sticky bun making; then you roll them, pop them in the oven, and fill the apartment with a wonderful smell. And then you burn them. What kind…
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What I Ate On My 30th Birthday
My birthday always begins with the Angel of Food hovering over my bed and handing me a pass that says, “EAT FREELY,” which is not so much a mild suggestion, but an absolute imperative. There’s no “maybe I shouldn’t”s on my birthday–the word “shouldn’t” is verbotten, as is “mustn’t” and “oughtn’t” (is oughtn’t a word?)–my…
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“Baked” Oatmeal Cookies with Cardamom
The title of this post is a misrepresentation: the recipe I’m about to share does not advertise the fact that it contains cardamom. In fact, the recipe–from my new favorite baking book, Baked: New Frontiers in Baking–is titled “Oatmeal Cherry Nut Cookies,” a title that doesn’t mention cardamom at all. But cardamom was what caught…
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Squid and Leeks in Red Wine
I’ve got a Valentine’s Day gift for you. It has a fancy French name–“Estouffade de Calmars aux Poireaux”–and it may be the most perfect thing for you to make tomorrow night as you try to seduce your Valentine. What makes it so seductive? For starters, look at the color: a deep reddish/purple, it positively screams…
