Clearly I was shaken up. Last week I welcomed the news of two engagements of very dear friends. The term “dear friends” is quite obnoxious, I know, but these are like super good friends, well, couples, and I am so excited. That must be the only excuse for this fuck up. Because unlike most other times I open up my oven…
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We couldn’t let soccer’s 2010 FIFA World Cup go by without throwing in our two cents — which as you might expect, has less to do with our feet than with our mouths. So while serious sports fans spend this week debating which squads got the crap draw and which teams are most likely to make the second round, foodies…
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Our friends over at Good Bite have an interview this week with Alice Waters, locavore extraordinaire, author of the new book In the Green Kitchen: Techniques to Learn by Heart, and all-around culinary superhero. What ingredient does the average home cook need to make more use of these days? Garlic – it’s the spice of life. It’s something you can’t…
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80P and I were walking home together from our respective offices and we were discussing the lack of dinner options and I declared that this has been my worst year of cooking on record. And on record, well, my record, that is, only counts since I’ve started cooking, so if you are to count all of my years on record,…
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You know us ESers are wont to talk a lot of smack about cheating — cutting corners in the kitchen by using pre-made “ingredients” that could just as easily be made from scratch. But even though we love to hate, you know we all do it, too, in our own ways. Whether I’m cooking from scratch or warming up leftovers…
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The latest and greatest news about celebrity chefs, served up buffet style. – The crew for the second season of Top Chef Masters was announced and includes Wylie Dufresne. I’m installing him as an early 4-to-1 favorite and placing the over/under for foams at 7.5. I suggest you take the over. – Speaking of Top Chef, you can now pay to…
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It was during a visit to Montreal some eight years ago that I first discovered the glory that is poutine. This French Canadian specialty is a heart-stopping, gut-busting treat that somehow manages to out-America American food, topping crispy French fries with mounds of fresh cheese curds and thick brown gravy. Delicious. Frightening. Genius. The dish is so popular Up North…
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