
At the start of my cookbook, I have a list of the ten most important over-arching lessons I learned cooking with the best chefs in America. One of those lessons is: “Put ingredients on display.” There’s an explanation of that in the book, and I’ll wait for you to read your copy before I spoil…

Strawberry season may be over in most parts of the country, but here in L.A. the strawberries are still bright red and fragrant and sweet as could be. On Monday, last week, I brought home two cartons of strawberries from the farmer’s market that I planned to use for a shortcake the next night. The…

A funny thing about L.A.: you can drive past a place over and over again, not think anything of it, and then–out of the blue–have a food friend tell you to meet them there on a Thursday afternoon, at which point you discover that this place you’ve been driving past and ignoring has really excellent…

Get your pans hot, ladies and gentleman… we’re making hash! To be honest, I’d never made hash before I made it a few weekends ago. But the idea of it really appealed to me: dump out the contents of your fridge, put a pan on high heat, cook everything together and serve some eggs on…

I remember reading the New Yorker in 2002 when Nora Ephron declared the pastrami sandwich at Langer’s in Los Angeles “the finest hot pastrami sandwich in the world.” As a New Yorker who grew up on the east coast (both in New York and Florida, major pastrami territories) I found this hard to believe. When…

The letter was in an envelope in my pocket, folded in half. Even though I knew this would produce a crease, I figured a crease was better than walking into my professor’s house holding a mysterious envelope, especially with three other classmates arriving with me. “What’s that letter?” they would probably ask and what would…

Here in L.A. it’s harder to get in touch with my old New York self, the self who used to make an afternoon snacking cake. If you say the words “afternoon snacking cake” here in L.A. you will be shot by the body police, buried in a mountain of silicone, and never heard from again.…

If I’m lucky enough to write another cookbook, I’d like to write one about using pantry staples. That’s how you separate a cook from a recipe follower: the recipe follower makes a list, buys what they need for that recipe, cooks it and repeats that process again the next day. A cook opens the refrigerator,…

Mad at myself, I flung open–as much as you can virtually fling something open–Jonathan Gold’s epic article “60 Korean Dishes Every Angeleno Should Know” and said to myself, “You big jerk! You’ve been in L.A. almost a year and you’ve barely scratched the surface of Koreatown. You’ve never eaten any of this food. Eat some…

Excellent post! I found it both informative and easy to read. The explanations were clear, and the insights were extremely…
Please do not do that to me. I am happy to eat both at the same time from separate plates,…
For years, I struggled with both Chronic Obstructive Pulmonary Disease (COPD) and Multiple Sclerosis (MS), two conditions that severely affected…
For years, I struggled with both Chronic Obstructive Pulmonary Disease (COPD) and Multiple Sclerosis (MS), two conditions that severely affected…
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