Best Food Writing 2006 is out now, and the holidays are swiftly approaching. Here’s what people are saying: “In this excellent collection, Hughes brings together an eclectic mix of writing by restaurant reviewers, chefs, food writers and food lovers that succeeds in connecting distinctly different writing styles with a common thread of respect for and fascination […]
I have little patience for the classics. Nearly all of the music I listen to sounds more or less like the Beatles, but I actually prefer something like Cotton Mather’s Kon Tiki to any Beatles album. Similarly, my cookbook shelf has a few perfunctory titles by the likes of Marcella Hazan and…actually, I just looked, and Marcella […]
While I was at IKEA I noticed a cool new feature. They have a couple of model apartments that you can walk through. They’re missing the fourth wall, like a sitcom set, and of course they’re completely outfitted with IKEA swag. The one that totally drew me in was a 270-square-foot studio. If I were […]
Yesterday I mentioned Steven Shaw’s article “Matt and Steve’s Ultimate Braising Weekend.” Well, Shaw has kindly dug it up and given me permission to reprint it. Some of the photos are missing, and the whole thing is in Comic Sans, but you will enjoy it anyway. Matt and Steve’s Ultimate Braising Weekend
Update: The braising essay is back online. One of my all-time favorite food essays is no longer online or available in any other form as far as I know. It’s by Steven Shaw, and it’s called “Matt and Steve’s Ultimate Braising Weekend.” Luckily, I have a printout. There is more good advice in this article than […]