Writing about food since 2004.
Category
Recipes
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Sopranos Saucery: Rigatoni with Sausage & Tomato Sauce
I don’t work for HBO but I wish I did. They produce some of the best television out there–better, in fact, than most of the movies that get released these days. I think “The Sopranos” is the best show in the history of television, and I’ve been watching TV a long time. Not only is…
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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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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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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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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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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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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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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…
