I read some very unfortunate news today on Addie Broyles’ Relish Austin blog. Conde Nast is planning to stop publishing Gourmet Magazine. I feel genuinely sad. After a trip to Europe when I was 4 years old, I told my parents I wanted to be a chef. They outfitted me…

“This book will be your companion in the kitchen whenever you wish to create deliciousness.” — The Flavor Bible Wednesday is the one year anniversary of the publication of The Flavor Bible. James Beard Award-winning authors Karen Page and Andrew Dornenburg asked us to mention something here, and I am…

Alone in the Kitchen with an Eggplant is a quality compilation of accounts on cooking and dining alone. I got it during the going-out-of-business sale at The Cooks Library. I like short nonfiction pieces, and I knew with graduation ahead of me I’d probably be eating alone more often. The…

Friday is Norooz — the Persian New Year — and all through elementary and high school, I had this holiday off. This was because I grew up in Beverly Hills. People outside Los Angeles have a certain image of Beverly Hills. More often than not, they envision a city of…

Someone told me that his mom once used five successive exclamation points in a note saying she was making frittata for dinner. At that point I had never tried frittata, but I knew I must if it roused that much excitement in someone. Now I love to make it, and…

At first mention, the idea of a sauceless, cheeseless pizza doesn’t seem too enticing, so if it makes you feel better, you can call these flatbreads or something else. I’m happy thinking of them as pizzas where the focus is all dough and toppings. (In case you’re new here, I…

At first mention, the idea of a sauceless, cheeseless pizza doesn’t seem too enticing, so if it makes you feel better, you can call these flatbreads or something else. I’m happy thinking of them as pizzas where the focus is all dough and toppings. (In case you’re new here, I…

I’m not sure where my head was when I made this meal. Luckily it turned out tasty, but I did so many silly things along the way, like forget several ingredients I bought specifically for the dish. Seriously, I didn’t remember to put ginger in until I went up for…

What? You forgot about pumpkin after Thanksgiving? I love pumpkin. Mostly, I love all the spices that are associated with it: cinnamon, nutmeg, ginger, allspice… Tonight after a Moroccan-inspired dinner, a spiced cake with dark chocolate chips was just what we needed. And who says pumpkin isn’t February food? This…

This NY Times soup was one of the first recipes I bookmarked when I started keeping a folder of online recipes. I loved the idea of this soup and although I probably thought about it every time someone said “soup,” it took me more than a year to get around…