Don’t pie-crastinate! Read these tips before practicing your pie skills for the Good Food pie contest.
Every year we get asked repeatedly what constitutes a pie for KCRW’s Good Food Pie Contest. So what are the rules?
Cookbook Club, Cookbooks, Featured »
Our latest pick addresses a common dilemma at the office. How do you make the work lunch exciting?
The tale behind the tomato named after Evan Kleiman. Plus, a sauce recipe to go with it!
Commentary, Cooking, Headline, Recent Shows »
This week I had the somewhat bizaare experience of seeing two wonderful films that are the flipside of each other. If you participate in my food world then you know it’s not just about the great restaurant, the lovely plated treat, the stroll through the farmers market. I’m also concerned about eco-degradation driven by poor agricultural practices, and the double edge of hungry children …
Celebrity Chefs, Dinner, Events, non profit »
Over the years I’ve written a number of recipes for Passover that have found their way onto various sites. Here’s the complete list along with Passover recipes from friends that we’ve posted on this blog in the past.
Angeli Sephardi Haroset
Pesce in Carpione (Gefülte Fish substitute)
Italian Chopped Liver + More
Vegan Matzo Balls
Matzo Brei (Two Ways)
Evan’s (used to be Bittman’s) Pot Roast
Angeli Matzo Lasagna
Spring Vegetable Saute
David Tanis, former Chez Panisse Chef, current City Kitchen Columnist for the NY Times and noted cookbook author, is coming to town and many doors are being flung open to welcome him.
After tasting Chef Donald Link’s deceptively simple plate of crab pasta at last year’s Alex’s Lemonade Food Tasting benefit I became obsessed with learning more about his food. His book is our latest Cookbook Club pick.
Audio, Eating While Traveling, Featured, Recent Shows, Restaurants »
Every since I saw the shocked look on Mr Gold’s face as I sat on the purple velvet sofa at Joël Robuchon at the MGM Grand and confessed I had never eaten at a super refined palace of fine dining I’ve been thinking about why. Why had I avoided the uber refined dining experience for so long?