Writing about food since 2004.
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Que Pasa, Bar Masa?
You may recall that last week my parents sent me a gift certificate for Williams Sonoma in celebration of my 27th birthday. I decided to parlay this gift certifiate at the Time Warner Center location since the one in Chelsea isn’t as lavish and I wanted the full lavish Williams Sonoma experience. On departing for…
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Do Better Pans Make You A Better Chef? We Examine This Question With Two Dishes: Spicy Sea Bass with Olive-Crushed Potatoes & Sauteed Scallops with Wild Mushrooms and Frisee
Careful readers of this site will attest to the fact that in the two years I’ve been running it I’ve very rarely, if at all, sauteed anything for dinner. My primary method of food production is the oven: I like to roast. I like to bake. I like that you put something in looking one…
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Hallelujah, We’re Back on Google
As many of you may remember, a few months ago I was completely dropped from Google without explanation. In the era before I was dropped, you could Google things like “Il Laboratorio de Gelato” and my review would be on the first page of results. (This got me into trouble, actually: I wrote a negative…
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Birthday Bounty
My mom has accused me of being difficult to shop for. “You’re difficult to shop for,” she says. “I don’t know what to get you for your birthday.” “Whatever you get me will be fine,” I assured her. “What do you want?” she replied. What did I want? My Desire Department divided into two camps:…
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If Food = Love, This Cake = Hot Sex (Flourless Chocolate Cake for Valentine’s Day)
I’ve been reading a book on food and sex in anticipation of an interview I get to do with the author next week for another website [more on that soon!] and thusly food and sex have been on my mind. Specifically, how the pleasures we enjoy in the bedroom are not so different from the…
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How I Survived The Blizzard
New Yorkers today had a laugh talking about yesterday’s blizzard. “Did you survive the blizzard?” we asked each other, kiddingly. Perhaps it all seemed so funny because the sun shined bright today like it’s been shining most of this winter. This is the least wintery winter of my life–and I say that having lived in…
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Rocky Macaroon
[sung to the tune of that Beatles song] Now somewhere in the black mountain hills of Hawaii there’s a company called Dr. Paulo’s and one day an e-mail came that took guts it said: “We’re gonna send you some nuts [and coffee] How’d you like that boy?” So I said, “Sure send it” and I…
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Play You, Play Me: Pre-Theater Pizza at 44 & X
Sometimes you eat gourmet pizza because you’re in the mood for gourmet pizza. Other times you eat gourmet pizza because you’ve gotten student tickets for Horton Foote’s “The Trip to Bountiful,” it’s 6:30 PM and freezing outside, and the restaurant closest to the theater is too expensive for you and your companions. That restaurant would…
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Zany Zuni Bread Salad
There are certain recipes you catalogue permanently in your brain under the heading: “I AM GOING TO MAKE THIS SOMEDAY!” On my list you might find: black and white cookies, leg of lamb, cheese puffs (the fancy ones that Martha Stewart makes). Very high on my list was an ultra-specific dish that caught my fancy…
