Writing about food since 2004.
-
Spiced Pork Chops with Delicata Squash and Apple Chutney
Making new friends is always a treat but difficult to do when you’re supposed to avoid social gatherings and remain six feet apart while masked. Luckily, I made two new friends last year when the food writer Ben Mims and his partner J made the same move that we made back in 2011 from New…
-
Five Weeknight Dinners That’ll Make Your Week Better
Some of you may know that my husband Craig is a director. Last week he went back to work, directing four episodes of our friend Ryan O’Connell’s Emmy-nominated Netflix show Special. The protocols on set are intense, as they should be during Covid. Craig gets tested almost every morning, he wears an N95 mask all…
-
Oatmeal Raisin Cookies That Will Keep You Sane
I don’t know about you, but my head started to crack a bit like an egg last night thirty minutes into the debate. And instead of throwing that egg into a skillet by continuing to watch (“this is your brain on Trump”), I decided to turn off the TV and crack a few eggs for…
-
“This Is Not A Waldorf” Salad
You don’t often think about turning on your oven to make a salad, but that’s exactly what I did after flipping through Suzannne Goin’s AOC Cookbook during the build-up to lunch on Saturday. My usual salads are normally quick affairs of tearing up some lettuce, drizzling on some good olive oil (lately it’s Séka Hills),…
-
Get Your Freekeh On with Balsamic Mushrooms, Caramelized Onions, and Feta
Sometimes I do Q&As on Instagram and lots of people have been asking me lately how I shop for the week. The answer: I do a Supermarket Sweep every Monday at Cookbook in Echo Park. It’s a SuperMarket Sweep because you get the store to yourself, but you only get ten minutes, so you have…
-
Julia Moskin’s Corn Fritters
According to Pulitzer Prize-winning food writer Julia Moskin, “Corn is the One True Vegetable of American summer.” And though I sound like a broken record talking about trying to cook all of the summer things before it stops being summer (an unlikely prospect here in L.A.), I do have to make some time for corn…
-
Peach Ice Cream
Romeo asked, “What’s in a name? That which we call a rose, by any other name would smell as sweet.” The same can be said of ice cream flavors. If we didn’t call Cookies & Cream “Cookies & Cream,” would it still taste like Cookies & Cream? Ice cream is an arena where names seem to matter. We…
-
Cap Off Your Summer with Caponata
Okay, we have a week left of summer and I’m milking it for everything it’s worth. Right now I have peaches ripening in my fruit bowl and I’m going to make peach ice cream, probably the last ice cream I’ll make for a while. It’s not that summer truly ends here in L.A. — if…
-
One Chicken, Three Meals: Braised Chicken Over Polenta, Chicken Cabbage Salad, and Tomato Pasta with Chicken Jus
If I teach you anything, anything at all, during our time together let it be how to turn one meal into three. Case in point: this chicken dinner I made on Wednesday night, which turned into Thursday’s lunch, and then turned into Thursday night’s pasta. How did I get all of that out of one…
-
Don’t Ask Me About My Coleslaw
Earlier this summer, in Sun Valley, Idaho, I burned two racks of ribs. I’d made a dry rub with lots of brown sugar and cayenne pepper, sprinkled it all over the ribs, wrapped them in aluminum foil, and placed them in the oven for low-and-slow cooking. This, however, was an unfamiliar oven in an unfamiliar…
