Writing about food since 2004.
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On Craig Claiborne’s “A Feast Made For Laughter”
How does a Craig Claiborne become a Craig Claiborne? The best part of Craig Claiborne’s autobiography, “A Feast Made for Laughter,” a long out-of-print book that I picked up at Bonnie Slotnick’s used cookbook store in the West Village, is that the man himself–a man whose impact on American gastronomy is undeniable, whose tenure at…
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Salt and Pepper Shrimp
Let’s talk about shrimp, baby, let’s talk about you and me… Ok, that was a Salt-N-Pepa joke. If you don’t get that joke, click here (I couldn’t embed it!) Now then, salt and pepper shrimp. What are they? I’d never had them until I went to Brooklyn Fish Camp last week with Robbie Baitz. They…
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Burrata
Bar Pitti in the West Village is a reasonably-priced restaurant; you can get pastas there for close to $10 that rival some of the better pastas in the city (I especially admire their eponymous pasta, one that involves sausage, tomatoes and cream.) However, two weeks ago, I found an item on their menu to be…
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Congrats Rochelle
Thanks to all the participants in the Smoked Salmon contest; your entries were fun and I appreciate you taking the time to enter them. That said, we do have a winner and that winner is Rochelle. She and a guest will attend the Nova Scotia Dinner this Thursday at the James Beard House. Perhaps she’ll…
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Smoked Salmon Entries
As you can see in the post below this, I offered my readers, this weekend, an opportunity to win dinner for two at the James Beard House this Thursday. Since the meal is Nova Scotia-themed, I asked my readers to either make a recipe using smoked salmon or to place smoked salmon on the face…
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WEEKEND CONTEST: Win Dinner for 2 at The James Beard House THIS THURSDAY
Hello readers! I have an exciting opportunity for you (especially those who live in New York or close to New York or have a private airplane that can fly them to New York): The Winery Association of Nova Scotia is offering dinner for two at the James Beard House this Thursday, August 7th, where five…
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Reader Mail: Knives, Books, Spotted Pig Prices, Food Allergies, and A Visit From San Francisco
We’ve got lots of questions from readers this week, so let’s get started. The first is a series of five questions from Vickie. Hi Adam! AG is a real inspiration for me–I’ve tried a number of your recommended recipes. I have some questions for you, and I hope to hear back from you about them!
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Lunch with Jon Robin Baitz at Brooklyn Fish Camp
Jon Robin Baitz is the Pulitzer-prize nominated playwright of such plays as “The Substance of Fire (which starred a young Sarah Jessica Parker), “The Film Society” (which starred a young Nathan Lane), “Three Hotels,” “A Fair Country,” and, most recently, “The Paris Letter.” You may know him better, though, as the creator of the hit…
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Spaghetti Carbonara For Beginners
I frequently have to remind myself that there was a time when any exotic-sounding, technique-heavy recipe would fill me with terror. Cook the pasta until al dente? How will I know when it’s al dente? Toast the garlic until golden brown? What’s golden brown? How’s that different from brown brown? And by facing my fears…
