Looking for a new christmas ornaments check out the Christkindlemarket in Chicago.

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When I was a sophomore at Duke, 1982, I fell in love with a beautiful freshman on a delirious post-Dead-show spinning fall late afternoon on Duke’s main quad. We dated all that year and I moved to Manhattan to work for the summer as an intern at a magazine to be with her. Her parents took us to Shun Lee West, her favorite Chinese restaurant, a few blocks from Lincoln Center.  One of her father’s best friends was Arthur Gelb, managing editor of The New York Times, whom I met frequently throughout that summer. We talked about writing, and he electrified me with stories of reporting and the newspaper life. He was a galvanic newspaper man, lionized in Gay Talese’s The Kingdom and the Power, biographer of Eugene O’Neill with his wife Barbara, and discoverer of great Read On »

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TSA restricts passengers from carrying on culinary finds like wines and oils a change is needed, via The Daily Meal.

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Michael is currently on the West Coast touring colleges with his daughter.  After the college tour, he heads back home to Cleveland for a few days and then is off to Palm Beach.  The last leg of his trip leads Michael to New York.  While in New York, he will be preparing his Carolina BBQ from Twenty  and Michael Symon’s pickled chillis with help of the amazing Ariane Daguin of D’Artagnan who suggested an American charcuterie dish at the International Association of Culinary Professionals (IACP) awards on April 2nd. By the way I need give a big congratulations to both Michael and Donna for being nominated for the James Beard Foundation Award for Twenty in the General Cookbook category.  Great work you two! Originally posted on March 4, 2009 More than a year ago, I Read On »

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If you’re on the road and will be cooking in unfamiliar kitchens, what are the essentials you cannot afford to be without? Thomas Keller once told me he always brought three things, kosher salt, string, and his pepper mill.  Everything else, a restaurant kitchen was likely to have. But what about when you’re traveling to a rental house, as I did last week. A rental house you count on providing you with one crappy non-stick pan, a small plastic cutting board, a cheap pot just big enough to cook a box of spaghetti in, and an array of dull and serrated knives. Donna photographed the tools I brought with me to Key West to cook 9 consecutive dinners for 16 people.  A big cutting board is the first thing I set out. You’re badly handicapped Read On »

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