Some food people are real sticklers for words and what they mean. For example: pizza. I consider the pizza at Pizzeria Mozza (developed by Nancy Silverton) to be some of the best pizza I’ve ever had, but there are detractors out there who call it focaccia because it’s so puffy.
Hey, we’ve got a new banner up on the blog–it’s been a while–so head on over (if you’re reading this on a reader) and check it out.
When we were in Berlin this past July, at a restaurant called Renger-Patzsch, our dinner ended with the perfect punctuation mark of a dessert: a chocolate tart with apricots and vanilla ice cream.
What’s the difference between a home cook and a chef? For me, the answer lies right there in the pages of Daniel Boulud’s braising book which came out back in 2006.
Man, are you in for a treat. Are you ready? Imagine a slice of fresh, milky mozzarella that’s been coated in panko bread crumbs and fried.
Sometimes you eat a dish that’s so good you have to have the exact recipe, to recreate it at home in such away that it’s indistinguishable from the original.
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.