Writing about food since 2004.
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Why Annisa Should Have Three Stars
Earlier this year, Keith McNally–owner of Balthazar, Pastis and the newly opened Morandi–wrote an open letter to New York Times food critic Frank Bruni accusing him of sexism. McNally wrote: “Bruni has never given a female chef in Manhattan anything more than one star, ever….On the two momentous occasions that Bruni saw fit to hand…
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Maine Help
1. Does anyone have the recent Gourmet Magazine with Jane & Michael Stern’s road trip tips for Maine? If you do, can you put the places they mention in that article in the comments here? Thanks! 2. If anyone has any tips for where to eat in Maine (in particular, near Kennebunkport) let me know!
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Deep Fried Twix Bars
The other night at Chip Shop in Park Slope with Kirk, James and Diana we’d stuffed ourselves silly with fried fish, fried potatoes, and fried beer (ok, the beer wasn’t fried). Then Kirk tried to kill us. “Who wants to share deep fried Twix bars? They’re awesome.” In all my years of adventurous eating, I’d…
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Reader Mail, Letter #8472 (Cheap Eats New York)
Occasionally, I answer reader mail on the blog. Today I received the following message: Dear Adam, My friend and I are from D.C. and are heading off for college in the fall. We’re both avid readers of your site and really into food/cooking. We’re coming up to NYC for 2 days at the beginning of…
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How To Make Bland Pasta Better
The pasta you see above may call to you and cause you to eat your computer screen, but don’t be fooled. Before I put that pasta through Amateur Gourmet Pasta Rehab, it was a bland, boring mess. Two ingredients came from the farmer’s market: fresh corn and basil. The corn, as I should’ve guessed this…
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Objectivity, Subjectivity and Food (a discussion)
Last night I wrote a big essay about objectivity, subjectivity and food and then–perhaps ironically–Safari ate it. Maybe, though, that’s for the best. It was a bit long-winded. The truth is that I’d rather have a discussion with you, my readers, than rant and rave like a loon. The prompt for the essay was a…
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Check Out The Sexy New Serious Eats
Remember when Olivia Newton John goes all bad in “Grease” and John Travolta’s got chills and they’re multiplying? You may feel the same way when you check out the new design of Serious Eats.
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Fun with Feta
Oh commenters, you complete me. I did a post last week called Summer Food where I asked you, my readers, what foods really capture the summer season. The responses were great, but one stuck out in my head as I made my way to the grocery store this weekend. That was KatyBelle’s. She said, “Anything…
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Sex Chickens & “The United States of Arugula”
There is a giant chicken in my brain. Every time I try to tell you about David Kamp’s wonderful book “The United States of Arugula” the chicken appears and squawks out “bok bok bok.” I want to tell you about Kamp’s masterful storytelling skills, the way he treats America’s food icons like beloved superheroes, revealing…
