Book Review: Best Food Writing 2007

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Holly Hughes started this "Best Food Writing" collection back in 2000 and has published a new edition every year since. And every year I …

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Recipe: Veggie Chili Beans with Cornbread Dumplings

Veggie Chili Beans with Cornbread Dumplings

Sarina likes what I cook at home, but sometimes she wishes I'd make more comfort food. I'm admittedly an oddball; comfort food for me ranges from Waffle House hash browns (scattered, smothered, and covered please) to idli with sambar and everything in between. But I know what she means, and …

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Book Review: The Nasty Bits, by Anthony Bourdain

The Nasty Bits is yet another book by Anthony Bourdain, whose overexposure is becoming somewhat legendary after Kitchen Confidential. This one is a collection of short pieces that he wrote for various magazines over the past few years.

As usual, Bourdain is at his best when digging in with gusto to a down-home local cuisine. …

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LA Trip Restaurant Roundup

We just got back from a fun trip to Los Angeles, which by definition means a lot of great eats. I don’t have it in me to do individual reviews for each of these restaurants, but I thought I’d at least post a roundup. Obviously you could eat for a lifetime in LA and not …

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Review: Good Karma in Park City, Utah

My brother and I were recently in Park City for a few days of skiing. Opting for "cheap" on President’s Day Weekend, we stayed well off Main St. and the resorts, over in the Prospector Square area. The hotel was kind of a dump, but it turned out we had the good fortune to be …

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Recipe: Crostini with White Beans and Basil

Crostini with White Beans and Basil

This is the last of the three crostini toppings I did for the recent Kavana Men Cook event, and it is admittedly similar to the other white bean dip I posted awhile back with grilled onions. This version is pared down further, focusing simply on clear flavors from the …

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Greek Green Bean Salad – Perfect For Potlucks – Recipe

Greek Green Bean Salad

These green beans are perfect for a potluck; the beans themselves are blanched and shocked and you can then hold them cold a day in advance and dress them close to serving time. They can be cooked traditionally in a big pot, or in a simple sous vide setup if you are so inclined – …

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