dessert-squash

Just returned from the New York Times Food For Tomorrow Conference (this post being in keeping with my goal of keeping a culinary web log), and I found it energizing and amazing, in large measure because it was held at Blue Hill Stone Barns in Westchester, New York, an amazing place, led by chef Dan Barber, about whom I will say this: He can be really fucking annoying. Which I’ll get to.     I was there because NYT food editor Sam Sifton, who knew I was working on (just finished in fact) a book about grocery stores in America. I would be on a panel with Rodney McMullen, CEO of the biggest traditional grocer in the country, Kroger, with 2,600 some stores, including those in about 30 chains that do not bear the Kroger name. McMullen Read On »

Share
IMG_3898

  Just back from a fabulous trip to Hawaii on a magazine assignment. Such a great time, wanted to share some iPhone shots. Top: Opah, at the Honolulu fish auction. Terribly shabby view from my hotel in Maui, the Andaz resort. Breakfast at Lee Anne Wong’s Koko Head Cafe (garlic rice, beef patty, mushroom gravy, egg). Below: Adam Watten of the soon-to-be-opened Hanai, a market and eating venue, standing at his makeshift smoker. Lee Anne Wong with chef Mark Noguchi. A farmers’ market on Kauai. Watten’s menu for the night he cooked for a group of us. Chickens on the beach in Kauai, where the birds run wild all over the island. The Papahana Kuaola, a restoration site on Oahu. Soursop fruit at farmers’ market. The biggest Spam display I’ve ever seen. Smoke-roasted baby pig from Steelgrass Farm, Kauai.   My final mai tai, alas. The Read On »

Share
veal stew feast

  I’m working with my friend Susie Heller (French Laundry/Bouchon books, among so many others) who’s commandeering the launch of a sleek new cooking app called Feast. It launches Thursday. It’s the brain child of tech health entrepreneur Jakob Jønck a co-founder of Endomondo, a running and fitness app with now more than 25 million users. He also was Head of International Operations at MyFitnessPal, a nutrition app with now more than 100 million users. He and Susie are bringing their love of food and cooking to this new app by marshalling dozens of chefs and food writers who also want to share the love—chefs as diverse and talented as David Kinch, Mourad Lahlou, Michel Richard and Jacques Pepin. The site, which is drop-dead gorgeous, combines these chefs’ recipes (more than 500, all scalable at a touch), technique Read On »

Share
Processed with VSCOcam with s2 preset

I met MyThy at Sister Pie, where she works prepping pie filling and mixing dough for cookies, scones, crumbles, and pie crust. Plus, she has a killer Instagram account and blog. Like Lisa, who owns and operates Sister Pie, MyThy also has a creative culinary mind and bakes amazing cookies and breads. This is why I asked her to submit a recipe to Michael’s blog.  When she is not in the kitchen you can find her saving lives as an ER nurse at a local hospital in Detroit. She cares for people during the day, saving lives on- and off-hours. She nourishes people by feeding them her latest concoctions. MyThy then takes leftovers back and feeds her coworkers baked goodies to boost morale for those with grueling ER shifts. The staff call them “Mighty Treats!” MyThy is a Southern Californian native, transplanted to Michigan, aka the Mitten State (which plays Read On »

Share
Food Lab_978-0-393-08108-4_frame

I typically get sent what must be hundreds of pounds of cookbooks in the fall and so have a fair idea of the landscape of new books. Owing to an uncommon amount of travel, I haven’t had the opportunity this year. But I was sent one book to blurb (“say nice things about”) that goes above and beyond any cookbook I’ve seen since Nathan Myrhvold and company’s Modernist Cuisine. That book is The Food Lab, by Kenji López-Alt, Managing Culinary Director of Serious Eats, named for his cooking column there. That column first appeared in 2009. Over the next half-decade, this uber food geek tackled all kinds of cooking experiments to determine the very best way to cook, say, eggs. Kenji has combined knowledge gleaned over half a decade, reshaping it and putting all this knowledge, all this work, Read On »

Share