Writing about food since 2004.
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Chicken with 40 Cloves of Garlic and Saveur Magazine’s Apple Cobbler
The day after the Oscars the questions were pretty standard: “What did you think of Jon Stewart?” “Were you disappointed Brokeback didn’t win?” “What did you think of Charlize’s dress?” Sadly, no one asked the one question I wanted to answer: “What did you have for dinner?” The dinner, you see, was the best part…
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The Oscar Post: Chicken with 40 Cloves of Garlic, Saveur Magazine’s Apple Cobbler (with vanilla ice cream, of course) and Dazzling New YouTube Technology
The day after the Oscars the questions were pretty standard: “What did you think of Jon Stewart?” “Were you disappointed Brokeback didn’t win?” “What did you think of Charlize’s dress?” Sadly, no one asked the one question I wanted to answer: “What did you have for dinner?” The dinner, you see, was the best part…
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New York Welcomes Karla to the Lower East Side with Dinner at Chibitini and “Cakes of Cup” at Sugar Sweet Sunshine Bakery
Lisa’s friend Karla moved to New York this past Thursday from Cincinnati, Ohio for the reason many people move to New York from Cincinnati, Ohio: she testified against an Ohio crime boss and now must live in hiding, forbidding even the most adoring of her new New York friends to take her picture for fear…
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Best Way to Wash Down Your Dumpling When Your Dumpling Isn’t The Person You’re Dating in a Bathtub But An Actual Dumpling: Meyer Lemonade at Rickshaw
The Oscars have nothing on The 2nd Annual Independent Food Festival and Awards and if you don’t believe me check out and click the snazzy logo (which, apparently, I’ve been able to wrap my text around. Whee! It’s text wrapping!) Oh how I love the Independent Food Festival and Awards. No, it’s not because of…
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Babe, I’m on Fire: Braised Short Ribs with Horseradish Gremolata and Pumpkin Orzo
Damn, I’m good. Well: either I’m good or I choose very doable, readable recipes. Or I have really good cooking equipment. Or maybe not: maybe I’m just smokin’, I’m so hot. Check it out: I made this. This is not something I got from a restaurant, I got this from me: from my cutting, braising,…
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How I Don’t Get Bored
Lately, people have been asking me if I’m bored of my website or, more specifically, if it’s become a chore. Let’s face facts: when you’ve been writing about food for more than two years in a blog format, it becomes difficult to surprise yourself. It also becomes difficult to grow your audience beyond whatever audience…
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Pissaladière: A Play
Niçois Onion Tart Theater Proudly Presents the debut performance of PISSALADIERE (or, “Fear of a Jarred Anchovy”) Starring: Anchovy Billy, The Anchovy Hater Jacques, The Friendly Frenchman PLUS: Special Guests! Please take your seat. The performance will begin after the jump.
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Inside every tea bag is a flower just waiting to bloom.
Maybe tea bags have low self-esteem. After all, most tea bags–once employed–become soggy and useless and are thrown in the trash without so much as a second thought. One dunk and you’re sunk: that’s what it means to be a tea bag. Unless, that is, you’re an Adagio tea bag. If you’re an Adagio tea…
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A Blogger Breakfast at Balthazar
When Fatemeh of Gastronomie e-mailed me on Monday night and informed me that she was taking the red eye in for business and wanted to take me to lunch the next day at Pastis, how could I say no? Well, I did say no: not to the lunch, but to Pastis. I had a class…
