Writing about food since 2004.
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Eggs Adam Roberts
Immortality is not something food bloggers can look forward to. Even though the internet feels permanent, who knows where we’ll be in ten or twenty years? These posts that you love and cherish so much might vanish into the ether and then what? What will food bloggers have to show for themselves? Nothing, I tell…
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Easy French Toast
There are pancake people, there are waffle people, and then there are French toast people. I spent most of my life making pancakes and enjoying waffles, but French toast never seemed that special. Who wants a piece of fried sandwich bread when you can have a crispy waffle right out of the waffle maker? When…
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Burnt Sticky Buns
What’s there to say when you burn your sticky buns? It’s a pretty unkind thing to do. On a Sunday morning, you pique everyone’s interest with rumors of sticky bun making; then you roll them, pop them in the oven, and fill the apartment with a wonderful smell. And then you burn them. What kind…
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Weekend Breakfasts
Weekends are for making breakfast. I used to think weekends were for going to brunch, and we still do go out to brunch every now and then, but I’ve started to embrace the simplicity, comfort and relative cheapness of making those same dishes at home. Take the dish you see above: that’s called a dutch…
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Honeycomb Run
At 11:47 PM, after watching two episodes of “The Wire: Season 4,” it hit me like a ton of bricks: an intense craving for Honeycomb cereal. To put this into perspective, I haven’t consumed Honeycomb in years. I haven’t consumed cereal in years. What brought this on? Why was I out my door, shuffling along…
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Strawberry Pancakes
I never liked pancakes growing up (the syrup made them too soggy, I preferred waffles) but I like them now mostly because they’re easy to whip up on a Sunday morning, especially if you have one of the following dairy items on hand: buttermilk (most preferable), regular milk (also preferable) or, as I learned today,…
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Tuesday Techniques: Home Fries
Last week I started a series called Tuesday Techniques, a series where I cook my way through Jacques Pepin’s Complete Techniques the same way that Top Chef Judge Tom Colicchio did at the start of his career. Already, I’m on shaky ground: (1) my Tuesday techniques posts always show up on Wednesday, but Wednesday Techniques…
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A Killer Breakfast
There is no greater triumph for a home cook than to make something spectacular out of food you already have on hand. Case in point: the dish you see above, Chorizo scrambled eggs and fried fingerling potatoes–assembled, with no premeditation, in a matter of minutes. How did I do it? Easy. I took Chorizo that…
