My sense of time is totally warped. I flew back from Sydney yesterday, leaving Thursday morning and arriving in L.A.
What does a cookbook collaborator do? Meet J.J. Goode. He’s become the go-to guy for chefs who want to write cookbooks with panache.
All right, class, find your buddy and take them by the hand…we’re going on a class trip to Australia to check out an Australian supermarket!
Let me tell you about Cory Gale. When Eat Drink Blog (the Australian food blog conference) decided they wanted me to be their featured speaker this year in Perth they partnered up with Cory Gale of Experience Perth to help plan my trip.
The truth about my trip to Australia is that, until I boarded the flight over here, I hadn’t really thought about what it was that I expected to get out of the trip.
When I had the opportunity to interview New York Times writer Alex Witchel about her beautiful new memoir All Gone, I spent a whole day reading the book and I positively tore through it, I found it so moving and powerful.
Today was a day so filled with food and information about food I’m not sure what’s more likely to burst: my belly or my brain.
I can’t believe I’m about to do what I’m about to do. After 26 hours of travel (with 20 hours of flying), I’m finally in my hotel room capable of going to bed–it’s 7:52 PM on Monday night in Perth, it’s 3:53 AM Sunday night/Monday morning in Los Angeles–and here I am editing pictures and writing a blog post about everything that’s happened so far.
Well, folks, this is it. I’m packing up my suitcase to head to Australia for 12 days–a journey I plan to document on the blog as I go (we’ll see how I do!
So as many of you know, I spent a year hosting a web show for the Food Network that brought me face-to-face with some of its biggest stars: Rachael Ray, Bobby Flay, Alton Brown.
When Chef Diep Tran sang the praises of Arkansas Black apples on L.A. Weekly’s Squid Ink blog, there was no lack of enthusiasm: “The Arkansas Black’s siren song starts out bright and tart, then blooms with notes of nutmeg, coriander, vanilla and anise the longer it sits in cellar.” She points out that the apple is called the “Snow White” apple because of its “white flesh and ebony skin.” By the time I finished reading her post, I knew that if I ever saw Arkansas Black apples I would have to buy them.
My friends John and Michael hosted a Halloween party this weekend and everyone got a big kick out of how they served the guacamole (see above); they got the idea from Pinterest, so no one’s claiming it’s original, but it’s still a good one to use if you’re doing anything for Halloween this week.
Gather ye round, friends, and hear the tale of a ragu that cooked for five hours, perking away on the stove as the many pieces of meat that went into it–lamb shoulder, pork ribs, short ribs–slowly broke down and contributed their fat and flavor to the tomatoes and onions and garlic that made up the sauce, along with a secret ingredient (anchovies) we best not tell our guests about.
File this under recipes to make Martha Stewart scoff. But on Saturday morning–this was last week–I looked deep into my fridge and deep into my soul and came up with the breakfast you see here.
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We’ve got two internet luminaries on our show this week: the first, Rebecca Lando, is co-creator of Working Class Foodies, the viral web show with a devoted following that’s recently become a handsome and useful cookbook from Gotham Books.
Last week, Martha Stewart caused something of an uproar in the blogger community when she said, in an interview with Bloomberg TV: “Who are these bloggers?
There are people in this world who can read the same book over and over again. That’s hard for me because I view my time on this earth much like Dorothy views the red sand in the Wicked Witch’s hourglass, constantly sifting downward until there’s nothing left.
Well if the banner says it’s autumn, it’s autumn. So let’s make soup. Soup really tests your cooking prowess because there’s always a way to make it taste better.