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| | | We are about to conduct an experiment. For this experiment you will need a person; the person should be a person who: (1) loves scones; (2) is a self-professed non-cook. The purpose of this experiment is to prove that a self-professed non-cook who loves scones can whip up a batch of cream scones... Read More | | | | | | If Gourmet Magazine ever invites you to a party--and I'm still not convinced Gourmet Magazine's ever invited ME to a party, they must think I'm someone else--three words of advice: go go go! First comes the fancy cardboard invitation in an envelope with erotic Chinese drawings; then there's t... Read More | | | | | | It's a nice thought: eating Sunday brunch in Central Park's boathouse, overlooking a peaceful lake, watching the yellow and red leaves fall from the soon-to-be-naked branches. Certainly, it's not an original idea; certainly, lots of tourists will be there. But can't it still be enjoyable? How cr... Read More | | | | | | Is cheating on a recipe like cheating on a test? I wondered that as I made the "Red Kidney Beans Baked with Chorizo, Chilli, Garlic, and Olive Oil" from Simon Hopkinson's sequel to "Roast Chicken & Other Stories," "Second Helpings of Roast Chicken." Simon, or... Read More | | | | | | You know the author photos you see on the back flap of cookbooks? Imagine if one of them started talking to you. That's how I felt last week when I announced on Twitter that I was making Amanda Hesser's almond cake (one of my all-time favorite desserts, recipe here) and Amanda Hesser herself,... Read More | | | | | | May I gently suggest that there's a bit too much "Top Chef" coverage out there? It's a fine show, pretty entertaining, but there's only so much I'm willing to read about the first eliminated contestants or "Team Rainbow" which, it should be said, is now being promoted by Bravo's ... Read More | | | | | | It's hard to write about Esca because Esca doesn't seem real. The first time I ate there, it was for Chapter 8 of my book, the chapter where I met Ruth Reichl for lunch. I was so nervous that day, so focused on the person I was about to meet, that the restaurant didn't feel like a real restauran... Read More | | | | | | I've been known to write essays about the art of food blogging, most notably: How To Start a Food Blog and More Blogging Advice. For those of you who enjoyed those essays and are working on food blogs of your own, I'd like to tell you a story. Monday morning I woke up and I looked at my site. At ... Read More | | | | | | Hyperbole is the crutch of the lazy food writer. Take the post below this: "The Best Broccoli of Your Life." With a title like that, of course you're bound to read that post. And my enthusiasm, while authentic, is expressed in the most simplistic language possible; like all polarities-... Read More | | | | | | You know you've done something right with broccoli when the person you made it for describes it to someone else the next day as "better than biting into a steak." Those were Craig's words and they were a marked change from the first words he uttered about the broccoli, before he bit... Read More | | | |
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