All my bags are packed, I’m ready to go. Not taking my computer this trip (too much of a hassle) so no blogging til Sunday… In the meantime, keep apprised of our Survivor contestants who, already, have posted a hilarious array of pics in the comments section for the first round. Keep up the good…

I just want to make sure everyone understands (regarding the post below) that you only get to post pictures ONCE. Once you post the link to your photo album, that’s it. Cool?And also, I forgot to mention that we have two corporate sponsors who work in book publishing–they’ll be donating cookbooks to the winner! More…

Orientation at Tisch is one week from today, and I’m incredibly excited. Before that is the Republican National Convention and as you can see, New York is already getting ready:My mom had been pleading for me to come home before school starts and so, in the spirit of avoiding the convention and visiting my family,…

Lest you think Survivor shall trump my regular food posts, I say this to you. Ha! Never!Now then, yesterday I trekked down to the Chelsea Market which is at the foot of Chelsea and on the doorstep of the Meatpacking District. Therefore, everyone in the Chelsea Market was incredibly attractive. See the Meatpacking District is…

Wow! 50 sign-ups, that’s crazy. Thank you all so much for your interest. This should prove to be a very entertaining project.Now then, unfortunately, because 50 is way too many to have a proper Survivor contest I’m going to have to eliminate 41 of you. I know, I know: Adam, how can you be so…

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…