Recently a friend (who shall remain nameless (John K.)) compared me to an “old lady” because I described my new morning routine: I make toast and I make tea. Tea and toast. I’ve des...
Live video by Ustream Every so often I like to take off my food blogging hat and put on my piano-playing lounge singer hat. So today at 10 AM P.S.T. (that’s 1 PM on the east coast) I’ll U...
Last week, we went to see “Follies” at the Ahmanson Theater (my second time seeing this production) and, beforehand, we needed a place to eat. I Tweeted out to the world and received a re...
The first food book that I ever read (and the first food book that changed my life) was Calvin Trillin’s Feeding A Yen. I don’t recall what led me to it, but I remember the first chapter ...
If we were playing a game called “Would That Be Delicious?” and you just started to name things–”chocolate dipped beets” (no), “lemon Parmesan chicken wings”...
This post combines three recent posts into one scrumptious bite: (1) Rancho Gordo beans; (2) My Love Affair with Toast; and (3) My Very Own Herb Garden. Let’s start with the toast: instead of a...
Our neighbor Chloe is a godsend. Not only did she plant the Meyer lemon tree near our door, but when we go away on vacation, Chloe watches our cat, Lolita. If the list ended there, Chloe would still ...
If this post were a text message being sent to a modern-day teenager, the teenager’s response might be: “Obv.” That’s because this post basically says something that you alrea...
As an experiment, I went on to YouTube late last night and typed in a chef’s name and added “roast chicken.” What you’ll find in this post are the results (though I eventually...
I have a distinct memory of a spring day in New York, back when I lived in Park Slope, at Brooklyn Fish Camp. Craig and I were sitting outside at a picnic table with benches and under that warm blue ...
Yesterday’s fun Q&A came to a quick halt when the comments stopped working in that post. I’m trying to get them to reappear (with help from Typepad), but in the meantime–if you...
It’s 1:10 PM here in Los Angeles and instead of writing a 2nd post today, I thought I’d take this opportunity to answer your questions. So go ahead and ask some questions in the comments&...
“Poor Betty!” I actually said that out loud last night when, at the end of this week’s “Mad Men” (spoiler alert, I suppose), Betty’s Thanksgiving plate contained a...
I’m about to make a scandalous admission, the sort of thing that usually requires a press conference and a disappointed looking wife standing next to you: I’ve been having a sordid affair...
At Cookbook, the delightful store in Echo Park where I bought my first bag of Rancho Gordo beans, I came upon a bag of black chickpeas. “What’s up with these black chickpeas?” I ask...
Infomercials rarely inspire awe, and yet I vividly remember watching a commercial for a handblender–this was back in the 90s, I think–that showed a glass jar filled with eggs and oil; the...
Go ahead and imagine the most flavorful bite of food you can. What makes it so flavorful? Is it the amount of salt? The amount of heat? The amount of fat? The amount of acidity? All of these factors ...
Look at how much fun everyone had! I have to confess, when I typed up the Scavenger Hunt list last week, I was worried that (a) maybe no one would compete (this was my first year not centering it aro...
On your marks…get set…. Ok, wait! Before you get started scavenger hunting, I need to tell you a few things about the 2012 Foodie Photo Scavenger Hunt. First: choose your partner wisely. ...
As someone who’s starred in “Oliver” twice–as Oliver in 5th grade and Fagan in 7th grade–I know a thing or two about porridge (aka: “gruel”). Rule one: don&#...
1. Check out the new banner by Lindy Groening. If you have bee allergies, my apologies; there’s an epinephrine autoinjector for you on the bottom right of the page. (Hey: I’ve seen “...
We need to talk about the pancake at Canelé in Atwater Village. I mean, look at it: it’s totally outrageous. It’s puffed up like a blowfish and it’s filled, almost defiantly, with a...
There are two kinds of people who cook at home: the first kind chooses an elaborate recipe, buys all of the ingredients, spends hours cooking it, invites friends to eat it, spends hours cleaning it, ...
After hauling home fresh asparagus and fava beans from the farmer’s market, I stood on a chair and made a loud declaration: “I will not adulterate these beacons of springtime with a convo...
Readers, are you ready for something outrageous? Something unbelievable? Something so over-the-top that you might pinch yourself and wonder if it’s April 1st? Well have I got news for you! The Culina...
Some of you may not realize that, during the day, I’m not just updating my blog. Oh no! I’m also updating my Twitter feed @amateurgourmet with things like this fun gay pirate music video ...
Dear Restaurant Owners, The jig is up! Do you think I’m a chump? Do you think I don’t see through you and your small plate menus? You’re trying to get me to spend more money than I ...
Lately I’ve been thinking a lot about sponges. Well: not actual sponges, but sponge-like behavior. Specifically the sponge-like behavior that occurs when you cook something–pasta, beans, ...
Once upon a time, my friend Patty told me that the best biscuits she’d ever had in her life were at Lynn’s Paradise Cafe in Louisville, Kentucky. “They were huge,” I remember ...
Our friends Mark and Diana, who live up the street from us, have made a terrible mistake. The mistake is this: they fed us grilled pizza and now we’ll be demanding it on a regular basis. How di...
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