There’s a new restaurant trend afoot, one that takes the form of a casual, shoulder-shrug of a sentence, usually uttered by a server after he or she takes your order.
Sometimes I wake up with a specific craving that has no obvious root. For example, on Saturday morning I woke up with a craving for cornbread.
Many a chef will tell you that “less is more” when it comes to creating a dish. Not so the food truck chef.
Well, it happened, and you guys made it happen. The Skeleton Twins “won” the weekend according to IndieWire; it was the #1 film in 12 out of the 15 theaters where it played.
Friends, Romans, Countrymen: the time is now! If you live in New York, L.A., D.C., San Francisco, Chicago, I need you to do me a favor right now: open a new window in your browser, go to one of those movie ticket sites–Fandango, for example–and load up The Skeleton Twins and then get your tickets to see it this weekend.
Resourcefulness is a quality that emerges gradually as you get more comfortable in the kitchen. At first, you might make a panzanella salad–with big chunks of toasted bread, heirloom tomatoes, garlic, a little anchovy, some basil, olive oil, and red wine vinegar–eat most of it and then throw the rest away because panzanella doesn’t really keep.
Say Media – Miracle Whip Lime from Adam Roberts on Vimeo. Not long ago, I made a trip to the Orange County Fair–about an hour from where I live in Atwater Village–to partake of the food trucks that gather there right near the farmer’s market.
The big day is here: THE SKELETON TWINS premieres tonight at the ArcLight Hollywood and our families are all in town for the big event.
What’s with me and pasta? No, seriously, I’m really asking: how can I eat so much of it and never get tired of it?
Finding out someone’s favorite color doesn’t do much for me. “Oh teal? How interesting,” I say as I fall asleep standing up, collapsing into a heap and waiting for someone to kick me awake.
Wow, that’s a mouthful, but you have to admit it sounds good. I got the idea from the New York Times Cooking newsletter; Kim Severson was guest writing it for the day and she mentioned a trick she learned from our mutual friend Bill Addison who learned it from Nancy Silverton (how’s that for a game of telephone?
When someone has a target on your head, it can be a scary thing. But ever since I wrote that article “Ten Things You Should Never Serve At A Dinner Party,” Craig’s sister Kristin has been out to get me.
We’re one week away from the world premiere of Craig’s movie THE SKELETON TWINS and things are getting super exciting.
Recipes, sometimes, are like dreams. You experience them but then, quite often, you forget that you’ve experienced them.
So remember that time that Jim Parsons and his partner Todd Spiewak made my rainbow cookie cake for Jesse Tyler Ferguson and his partner Justin Mikita?
Hey folks, taking a little time off for summer vacation, but I’ll be back after Labor Day to entertain you with more stories, recipes, and amateur gourmet antics.
It’s time to face facts: summer’s almost over. At least summer in the sense of kids not being in school (most of them have already gone back) and summer blockbusters (I didn’t want to see “Guardians of the Galaxy” but someone told me there’s a talking tree in it so now I do) and summer clothing adorning the mannequins at your local mall (now it’s all stuff for fall).
Give me credit. It’s been a while since I’ve declared something “the best ___ of your life.” There is, of course, the broccoli, which brought all of you to my blog in the first place.
The original plan was for me to take my shirt off. I know, you’re all drooling on to your keyboards at the thought, but settle down!
Becoming a good cook is a little bit like becoming a good musician: at a certain point, you can glance at a recipe–the way a pianist might glance at a piece of sheet music–and know what it’s going to taste like, just like the pianist knows what it’s going to sound like.