Writing about food since 2004.
-
Reader Query: Martha’s Vineyard Eats?
Knowledgeable readers, we have a question from reader Brandy H. that I cannot answer. Please help her in the comments!We are going to Martha’s Vineyard in August (from Los Angeles), where we have rented a house so that I can cook. I am wondering if you have any culinary knowledge of the island? Do the…
-
Grand Sichuan
Do you have a favorite restaurant where you go again and again and always order the same things? We do. That restaurant is Grand Sichuan on St. Mark’s and I can’t believe I’ve never written about it. Our meal always begins with the dish you see above: pork soup dumplings. “Can’t we try something else?”…
-
Tuesday Techniques: How To Make Jam
Craig’s cousin Matt came to stay with us this past week and he and his friend (who also stayed with us) had a wild time. Out every night, hitting up the town, they’d wake up bleary-eyed every morning and ask me what Craig and I did the night before. “We, ummm, bought a keg and…
-
Frank Bruni Responds
I’m deeply flattered that Frank Bruni took the time to respond to my dress code manifesto on his Diner’s Journal blog (to read his response, click here; to read my original post, click here.) He begins by calling me a “lovely, thoughtful guy” (woohoo!) and then systematically dismantles my argument. I appreciate the logic of…
-
Batch
Reunions require cupcakes. Lauren Gunderson, an old friend from college, is now a supersonic playwright on the rise. She’s about to start her second year of the grad playwriting program I went to at NYU, but we haven’t seen each other since our Atlanta days. If it weren’t for Facebook friend finder, who knows where…
-
The Best Butter in America (Beurre Pim)
“Walk me home,” said Pim after dinner. “I have something for you in the freezer.” We were at Franny’s, my beloved Park Slope pizzeria, sharing pasta and pizza and a decadent panna cotta for dessert. What could Pim have for me in her freezer? Not even her freezer, but the freezer of the person with…
-
Easy Doughnuts (Sfince)
A dangerous thing to say after dinner is: “Do you want doughnuts?” It’s a dangerous thing to say, because almost certainly the other person will say “yes” and then what do you do? Especially since most doughnut recipes require time for the yeasted doughnut dough to rise? Here’s what you do: crack open Mario Batali’s…
-
Reader Mail: How Did You Do It?
Every now and then I like to publicly answer reader mail, in case other people out there have the same question. Here’s a question from Jess in Grand Rapids, Michigan: Hello, I’m an avid Food Network watcher and have recently saw your clips for The FN Dish. I became curious and looked you up online.…
-
Chasing After $25 and Under (Lunch at Rhong-Tiam)
I once read that to be a successful blogger, you have to be nimble. So yesterday, while reading The New York Times Dining section $25 & Under column about Rhong-Tiam in the West Village, I was struck by Julia Moskin’s claim that it’s “one of the best Thai places in Manhattan.” And I thought: hey,…
