Writing about food since 2004.
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Cold Chicken, Carrot Salad and Yogurt Sauce
There are certain dinners we make for ourselves that maybe shouldn’t be shared in public. It’s one thing to share a recipe for a roast chicken, for example; everyone gets that, everyone wants that. But the next day, when that chicken’s cold and wrapped in aluminum foil in your refrigerator and you have a few…
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Joe: The Coffee Book (Plus, an Interview with Jonathan Rubinstein)
I hate repeating myself on my blog, so if you’ve been reading for me a while, you know that Joe is my favorite coffee shop in New York. The location on Waverly is where I wrote my first book and most of my second; it’s where I’d meet friends to chat about projects or lives,…
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The Day That I Baked 144 Red Velvet Cupcakes for Librarians in Anaheim
When my cookbook publicist Molly mentioned, earlier this year, that I’d be speaking at the American Library Association conference in Anaheim in June, she casually mentioned that I should bring samples of a recipe from the cookbook. I said, “sure,” and forgot all about it. Then the conference crept up and it was time to…
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Brooklyn Bagel & Mexicali Taco
As many of you know, since moving to L.A. I’ve been coping with a loss of decent bagels. My coping led me to Everything Bagel Bombs (which were an enjoyable but unrealistic substitute) and to frozen Murray’s bagels, over-toasted in my toaster to compensate for their cross-country staleness. Commenters in both posts asked if I’d…
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When Is It OK To Write A Bad Yelp Review of a Restaurant?
[Image via DeliverBliss] Today someone told me the story of a bad restaurant experience that involved a steakhouse with $30 steaks, a totally oblivious staff, dishes gone missing, and steak knives never proffered. Our storyteller, let’s call him Mr. X, grew so frustrated that he finally jumped out of his seat, stormed past the waiters…
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The Palm Springs Date Shake
We found ourselves back in Palm Springs last week and after asking my Twitter followers what we missed last time, the consensus seemed to be: a date shake. A date shake. Ok. I like dates. I like shakes. So after eating dinner at Wang’s (which I wrote about in this week’s newsletter), we found ourselves…
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How To Fake Your Way Through Law School While Secretly Becoming A Food Writer
Every few weeks, an e-mail arrives in my Inbox from a law student or lawyer who’s read my About Me section and sees that I too once studied the elements of a tort and knew what kind of consideration is required for a contract. These e-mails often marvel at the fact that I made a…
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Farmer’s Market Wild Rice Salad with Miso Dressing
It’s funny how, when a partner goes away on a trip, you start to cook things that you wouldn’t cook if they were there. For many people, that might be something really decadent (rib-eye for one, for example) but for me, lately, I move in the other direction: I go healthy. Which is not to…
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Your Favorite Recipe, In The Comments
We’re on the road today (heading back from Palm Springs) so instead of leaving you dry with no food blog post, I thought I’d turn the tables and ask YOU to share your favorite recipe in the comments. Try to think of the recipe that you love the most then type it up down below;…
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Key Lime Pie
It’s Father’s Day this weekend and no dessert makes me think more of my dad than Key Lime Pie. The association isn’t based on any particular memory; it’s based on a series of memories of dinners at steakhouses or seafood restaurants where my mom would be taking too long tearing apart her lobster, my dad…
