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First of all, check out my mad Photoshop skillz:Second of all, ahoy! Welcome to the newest sensational project from your sensation-loving gourmet. This one should prove to be a lot of fun. Unless I get sued, in which case it will cease immediately.Here’s how this works:1. We will (hopefully) get a good cluster of interested…

The good news: the crust came out fine. Delicious in fact:The bad news: the filling is runny and undercooked.The moral of the story? When you think your crust is ruined, its the filling that will run. Yet, I still plan to eat it all. Still tastes good, ya know.[Update 2: After a night in the…

Some disclosures:1. I have no idea what I’m doing.2. I really have no idea what I’m doing.3. Why are you still reading this site? I know nothing.With that said, come join me as I attempt to make the almond-raspberry tart from Ruth Reichl’s “Tender at the Bone.” The tart shows up in Chapter Six and…

People are asking me how I like New York so far. The answer is easy: I love it. I’m still giddy every morning when I wake up and peer out the window and feel the world of possibility before me. People tell me this will fade. But I think the likelihood of that happening has…

Let’s just say I stumbled across a site that linked to me with the quote: “Really good food blog, terrible photography.” Let’s just say that that’s true. Actually, I know it is. I know nothing about photography. How can I improve? I’m using a PowerShot S200. Do I need a new camera? Your advice is…

Step up, step up ladies and gentlemen. Prepare to behold the most beguiling foodstuffs known to man. Mothers, cover your children’s eyes–the uncorrupted should not be exposed to such brutality at such a tender age. If you have a heart condition, please be warned. For what you are about to see are freakish anomolies, the…

First of all, the title of this post is incredibly clever. Carb-bomb, get it? Like car-bomb? I could have spelled it CarbOmb but I thought that might be confusing. Might that have been confusing?Anyway, tonight I was finishing the finishing touches on my bookshelf and I decided to scurry out for pizza. “Two slices,” I…

CHELSEA, New York—IT was another ordinary evening at the apartment of L. Gilbert when a knock came at her door. “Who is it?” she asked, tentatively. “Pie man,” answered the voice at the other end.That voice belonged to none other than the Amateur Gourmet who made the rounds tonight with his nectarine pie with candied…

Not food related, but wasn’t the view out my window tonight delicious? I heart New York.

As you may or may not have noticed, many commenters accidentally post their comments two or three times in a single thread. This is most likely due to Typepad’s slow response to you (the commenter) hitting the “post” button. I urge you, then, to please exercise patience, prudence and pantomime when posting your comments. In…