John Talbott's Paris
Le Montcalm in the 18th: A nice neighborhood niche. No more, no less.
6.4 Le Montcalm, 21, rue Montcalm in the 18th (Metro: Jules Joffrin), 01.42.58.71.35, closed weekends for lunch and Sunday-Monday for dinner, opened about 3 ...
5 Mistakes to Avoid When Making Caramelized Onions — Cooking Mistakes
Pin it If you've ever tasted caramelized onions, then you know how truly magical they are. These slow-cooked, rich-tasting slices of onion have the power...
The Pioneer Woman Cooks
At long, long (long, long, long!) last, my product line launches…today. As in now! I have been working on it for a year now, and I’m having a hard time bel...
Where is Bryan?
Live from Paris: Rock en Seine
When you think of Paris, music festivals don't immediately come to mind. Apparently the UK is where you go to see the real deal. But Rock en Seine defini...
Messy Nessy Chic
Let this Instagram Dedicated to Parisian Floors be your new City Guide
As a general rule in Paris, I always say, don’t forget to look up. But this instagram account by local photographer Sebastian Erras proves that looking dow...
Hey Chef, What Can I Do With Black Garlic?
You won't find black garlic in your average grocery store, but it's well worth seeking out. The fermented allium delivers the molasses sweetness and soft f...
Chocolate & Zucchini
September 2015 Desktop Calendar
At the beginning of every month, I am offering a new wallpaper to apply on the desktop of your computer, […] The post September 2015 Desktop Calendar app...
Ideas in Food
Changing Form and Texture
Manchego is a firm sheep's milk cheese. It has a wonderful grassy flavor and nutty undertones. It is salty, smooth, and occasionally sharp, with a bit of a...
Lindt Hello Minty Bites
Name: HELLO Minty Bites Brand: Lindt & Sprungli Place Purchased: Target (Glendale) Price: $4.00 (on sale) Size: 5.3 ounces Calories per ounce: 149 Type: Ch...
"The perfect combination of sweet-tart creaminess." That's what folks are saying about this super easy, super fast fennel slaw.
Always Order Dessert
Smashed Watermelon Rum Cocktail
On Saturday night, Eugene and I went to a show followed by drinks at a bar. Technically we went in looking for food, but the kitchen had closed early at 10PM...
A Veggie Venture
Tomato Cobbler with Cornmeal Biscuits & Goat Cheese ♥ A Late-Summer Glory
[image: Tomato Cobbler with Cornmeal Biscuits and Goat Cheese ♥ AVeggieVenture.com.] Prepare to swoon ... an intoxicating Tomato Cobbler, a lake of jammy to...
corn chowder salad
Corn Chowder Salad From The Beekman Boys This salad was a much bigger hit than I’d expected, from my husband “Bacon? corn? My new favorite!” before even t...
Cookie and Kate
Mediterranean Quinoa Salad with Roasted Summer Vegetables
When I was young, my mom published a few travel books about Oklahoma. This was back before you could even Google, “How to self-publish a book,” and… The ...
Pinch of Yum
Rockin’ 5 Ingredient Sweet Potato Turkey Chili
OH CHILI BEANIE! What can I even say? We ♡ this healthy, spicy, extremely basic and wonderful turkey chili loaded with everything sweet potato and yummy....
Love and Lemons
Picnic Wraps with Feta & Quinoa Salad
[image: IMG_2015_07_04_05471] In my opinion, the world cannot have too many quinoa salads. Don’t get me wrong, I love the other grains too… farro, millet, a...
Lost In Cheeseland
Restaurant Report: Rosemary
The dining buzzword in Paris in recent years has unequivocally been *neo-bistrot, *which describes well-priced, market driven restaurants, but few food e...
How Sweet It Is
Pineapple Chorizo Rice Bowls with Avocado and Chipotle Cream.
Inquiring minds want to know… Are you a Monday go-outter? Like can you plan things on Monday and go to events and go to parties and go to bars or do you co...
Hunter Angler Gardener Cook
Deep Fried Doves
Dove season opens tomorrow, and while I dearly love grilling doves, I like fried doves almost as much. Deep frying them sets a nice crust on the outside wh...
C'est moi qui l'ai fait !
Brownie aux Reese’s peanut butter cups ou brownie au beurre de cacahuètes
Brownie aux Reese's peanut butter cups ou brownie au beurre de cacahuètes Tout a commencé par cette recette de brownies aux peanut butter cups que j'ai par...
use real butter
getting there from here
Recipe: chanterelle galette Jeremy told me that he thinks we may have seen the last of the hottest days of the year. I hope this is true. All signs are poi...
Cooking Korean food with Maangchi
Korean-style curry rice (Kare rice)
Today it’s time for another simple and delicious recipe: Korean-style curry rice (pronounced ka-re-raiseu in Korean, using 2 borrowed words from *more...*
Easy Pasta Primavera
[image: Pasta Primavera] The word *primavera* refers to being served with fresh vegetables; it is from the Italian *(alla) primavera*, or (in the) spring (...
Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter (Low-Carb, Gluten-Free)
If you like the famous Spaghetti with Mizithra Cheese and Browned Butter at The Old Spaghetti Factory, this version with spaghetti squash is low-carb and g...
The Perfect Pantry
Gluten-free flatbread or pizza dough
[image: Gluten-free pizza made on the stovetop, in the oven, or on the grill!] *My friend Mary, a long-time reader, cook and gardener who lives in Boston...
Over a Tuscan Stove
Garden to Table- Eggplant
When summer hits, we are also hit with a glut of vegetables from the garden. Actually not MY garden. We learned that we just cannot keep up with raising ...
Pork Belly Tacos With Cilantro Avocado Cream & An Announcement!
Three years ago, exactly to the date, I was letting you in on a pretty big move in my life. Both in my immediate geography and career. When I was asked by ...
Lemon Fire Brigade
Fig, yogurt, and almond cake with extra figs
FIG, YOGURT, AND ALMOND CAKE WITH EXTRA FIGS / Serves 10-12 Recipe adapted by Yotam Ottolenghi 300g unsalted butter 300g caster sugar, plus 1 teaspoon extr...
Lottie + Doof
Remember when everyone was eating bacon and bone marrow? I am sure they still are, but we’re having to hear about it a lot less. The pendulum has swung tow...
Canal House Cooks Lunch
Lunch today is two bun-less burgers with slabs of beefsteak tomato slathered with “doctored-up” mayo (preserved lemon and olive oil). We added chopped ba...
Maison Souquet: Cocktails for Sophisticated Sybarites
By now it’s well-known that Pigalle has no shortage of show-stoppers when it comes to cocktail bars. It’s only natural that Parisian cocktail culture would...
Flourish - King Arthur Flour Blog
Almond Flour Recipes
Ever tried baking with almond flour? Today we're showing you four ways to use this delicious flour to make spectacular gluten-free baked goods!
Green chile corn pudding
[image: Green chile corn pudding | Homesick Texan] When I hear bad news, my first inclination is to eat. While that’s perhaps not the most constructive way...
Oxford dictionary admits “wine o’clock”
The post Oxford dictionary admits “wine o’clock” appeared first on Dr Vino's wine blog.
Viet World Kitchen
Maggi Seasoning Sauce: Real vs. Knockoffs
I am guilty of spending too much time in the condiment aisle at Asian markets. In fact, my husband told me he was going to Target while I perused Shun Fat (T...
Elderberry Jelly – Save the Best for Last
So we rarely leave Lake Neusiedl without loads of elderberries to be turned into this divine jelly. Forget the praised health benefits, we love it for its ...
David Lebovitz: Living the Sweet Life in Paris
Blueberry Buckle with Lemon Syrup
We sure do have some goofy-named foods in America. Britain has their “fools” and “messes,” and France has “bêtises,” which translates to “stupidities” – as...
Drizzle and Dip
druk my niet stud farm in tulbagh
Last week end a group of friends and I stayed in a stunning house on Druk My Niet stud farm in Tulbagh. This spacious house was recently renovated and deco...
Wit & Vinegar
Alfajor-ish Icebox Pie
I’m just going to assume that if you read the blog you probably follow me on instagram which means you saw that last week I was trying to live my life in M...
Not Without Salt
Hot Arugula Dip
Chips, a good Saison, and one of my favorite burgers in Seattle. The makings of a mighty fine party. We’re in countdown mode. Some of us are counting down...
White on Rice Couple
Baked Cherry Tomato, Goat Cheese & Ricotta Dip
Everyone who comes to our house for dinner or shows up on-set to one of our studio shoot knows that we aren’t kidding when we say “come hungry”. Last wee...
Broiled Saffron Dates
If you've been to my house at any point in recent months, you've likely had these dates. They take only slightly more effort to make than placing dates ...
Will Write For Food
“Blogger Blackmail” Surfaces as a Trend
How ironic. Last week I wrote a post defending hobby bloggers. This week the subject is “blogger blackmail!” By now you may have heard about the Twitter th...
like a strawberry milk
And the weeks too
The ducklings have been growing faster than our eyes can see. And the weeks too. I think it might be time to resume normal programming, don’t you? The po...
Secrets of Paris
A Very Special Stuffed Animal Boutique in Paris
A very special thanks to Jason Lee Wong and Martine Marras for sharing this adorable video with Secrets of Paris (subtitles in English): "Behind a packed...
A New View
[image: Paris] Could it be true? Have we *finally* found our own little home* in Paris? And one with a pretty spectacular view, I might add. Fingers crosse...
All the endorsement
Under the counter where the coffee things sit in my kitchen, third drawer down on the left, is a waffle iron. We bought it on a whim years ago when Sean ...
Ask a Frenchman!
[image: Abstract Doodle] Just an abstract doodle… a collaboration between my daughter and my wife. It’s nothing (in every possible meaning of the t...
David + World
[image: Abstract Doodle] Just an abstract doodle… a collaboration between my daughter and my wife. It’s nothing (in every possible meaning of the t...
Peanut Butter Brownie Ripple Ice Cream
I’ve been playing around more with some more “no-churn” ice cream after making this Butterfinger Crunch batch the other day and I love how easy it is to wh...
Stir the Pots
Al Settimo Gelo
For Italians, gelato generates as many hearty judgements as does wine. Take Domenico, my Italian food guru. Before even buying tickets to visit Italy, he...
Two Small Rants about Book Design Flaws
As I work on a book review that will certainly take me a while, here's a short rant about two elements of book design that can be irksome. (For what it's...
Appetite by Penny De Los Santos
Fallingwater #austintoNYC (at Frank Lloyd Wright’s…
Fallingwater #austintoNYC (at Frank Lloyd Wright’s Falling Water (House)) via Tumblr http://ift.tt/1MFeP3z
Art of Dessert
Grandma Ellie's Peaches and Cream Layer Cake
I've been feeling very nostalgic lately. I guess with all the family birthdays going on this month, it's kinda hard not to look back and wonder where di...
Up the Hatch (chiles)
Ages ago, I lived in Santa Fe. Ask anyone who knows me; I talk about it a lot, even though it's been almost 25 years. New Mexico is where I developed my ad...
On Rue Tatin
California, There I Was
From La Jolla to Del Mar, San Francisco to Diablo, Napa to Roseville, California was such an amazing venu, with such amazing hosts. Thank you all! and f...
Riso al Forno alla Siciliana
We are in the final days of our vacation, when things get sort of panicky and weird. The temperature has dropped and it's now colder here than in Berlin, whi...
Jamie Oliver’s Chicken in Milk Is Probably the Best Chicken Recipe of All Time — Recipe Review | The Kitchn. I will be trying this soon. How to Make a Pizz...
Thursday Night Smackdown
I wasn’t dead, I was only sleeping.
No, TNS isn't coming back - but I thought you might be interested in this new project.
I changed my mind
Two Mondays ago, the night before the moving truck was due to arrive at my mother's new (Seattle!) house with everything she owns, Brandon suggested making...
Desert Candy حلويات الصحراء
Pea and Mint Tart
[image: DSC_1206] I'll admit, these last few weeks have me in some sort of crabby baby-land funk. It's 117 degrees outside, I'm six months pregnant, and I ...
La Table de Breizh Café, Cancale | A Culinary Romance Between Brittany and Japan, A-/B+
I’ve been in love with Brittany for nearly thirty years, which isn’t surprising, because I grew up in New England. From my very first visit, this friendl...
GRILLED HALIBUT SANDWICHES WITH JALAPENO SLAW
Only because I don't have kids in school, can I say this is my most favorite part of summer. The crowds that fill up the beaches and cause traffic start...
Peach Galette for One
No need to adjust your screen. The uneven folds and flopped over parts, which leaked on the parchment paper (and in doing so, created a crispy sugary botto...
The Dog's Breakfast
Mortar & Pestle – our new blog!
Hello again! We must apologize for such a long absence. The Dog’s Breakfast has come to a close after a number of years as you know. Many people have reach...
Once was a restaurant called Peaches
This ridiculous, and endless, campaign frenzy will only get real when some reporter asks the most important question: What kind of cookies does the chef-su...
Sour: Pickled Sour Cherries
*-Life is like a bowl of pickled cherries: sour and sweet.-* I am a sour person. Not to mean that I'm unpleasant, but that I love sour foods. I'll go Gran...
Alice Q. Foodie
Glastonbury Festival 2015
[image: IMG_0078] Oh Glastonbury, you got me again. I thought this second visit would be so much easier than the first - we were staying inside the festiva...
7 Great Things to Indulge You in Paphos
Greece is home to one of the oldest and unique cultures in the world, and part of its history lies on the Island of Cyprus, which has been inhabited since ...
Food for the Thoughtless
I’d barely recovered from the shock of waking up to a naked Clint Eastwood when all those Republican governors started singing me “Happy Birthday”. Continue...
Ant-Man installations for Marvel's Ant-Man movie!
*Ant-Man and Anthony over the London skyline (Near London Bridge, London)* *Ant-Man ready to leap in to action (Embankment, London)* *Ant-Man f...
女性 プロバイダ アルバイト
副収入を手に入れるのは大変かもしれませんが、どんな方でも賢く副収入を獲得する手段を紹介しますから、興味のある方は初心者用の内容にトライしてみましょう。 女性の皆さんは、気楽に始められる小遣い稼ぎの手段として、メールレデ […]
The Food Section
Coming Soon: Eatymology: The Dictionary of Modern Gastronomy
It's been a very long time since I've updated this site. But, I do have some news to share. After going down the rabbit hole that was Ruth Bourdain and a s...
Sautéed garlic scapes with tomatoes
[image: Sautéed Garlic Scapes] Are you familiar with *garlic scapes*? I've actually mentioned them here on my blog, Nami-Nami, just over ten years ago (*YE...
When Slow Food Isn’t Simple: A Borneo Story
The first time we traveled to Bario, there were no roads in or out. We flew into this remote little outpost in the Kelabit Highlands of Malaysian Borneo. T...
OK, I Lied: It Sucks To Cook After Work
Remember that time that I was a full-time food blogger? And I had the nerve to say things like: “You can cook after work! It’s easy.” Well I’d like to take...
Paris by Mouth
Our guide to eating and drinking your way through some of the most interesting neighborhoods in Paris, with recommendations for restaurants, wine bars, caf...
Make Mine Marinade! Banana Vinegar to the Rescue
We get a lot of people who love our banana vinegar but don't quite have the confidence to use it in the kitchen. The idea is good, but the execution isn't cl...
America explained to non-Americans
[image: America explained to non-Americans] View
Smoking Hot Tuna
[image: Smoking Hot Tuna] We regularly visit Shayne and Janine at North Canterbury Seafood Market, *they know fish!* Certainly much better than I do and I...
Cream Puffs In Venice
A First Time for Everything!
[image: thumb_DSC_1715_1024] Do you have a recipe or a classic dish of some sort that you've often thought of making but just never gotten around to actua...
Pink Grapefruit, Brown Butter and Bay Leaf Cakes
(Pink Grapefruit, Brown Butter and Bay Leaf Cakes) There are no flowers in my garden at the moment. Zilch. Not from lack of trying, mind you. It’s just tha...
La Tartine Gourmande
Rather than wait for the post that I end up not writing because I don’t have the time, or I am too tired (and then I’d rather draw and color with Lulu), I ...
The Trail of Crumbs
We have finished filming! It's a wrap!! A dream has been realized, and a film has been shot. The footage is so incredible and the actors brought the scr...
Rainbow Chip Cake with a Surprise-Inside!
It just takes a tweet to get a company like General Mills to realize they’ve made a big mistake. Ok, the tweet has to come from Katy Perry and then be back...
Rosa Jackson's Edible Adventures
Tourte de blettes taste test
[image: Tourte de blettes] If kale has taken over much of the western world, even popping up in the past few months at the Nice markets, it’s hard to imagi...
Why Travel To France
An International School in Paris
Some of us are lucky enough to live the City of Light, where romance permeates the air and where you Continue Reading The post An International School i...
the sophisticated gourmet
Makes about 15 truffles Prep time: 10 minutes Total time (mostly refrigeration): 1 hour 25 minutes These truffles are luscious; they’re smooth, rich, and...
Homemade Vanilla Wafers – Recipe
These homemade vanilla wafers, courtesy of my friend Nick at ChefSteps, might not look like the Nabisco variety, but with a ton of vanilla bean seeds, th...
Salted and Styled
Ginger Rhubarb Pie
Recipe and Styling by Libbie Summers Photography by Chia Chong Assisted by Candace Brower For all the geeks we’ve known and loved. This amazingly deliciou...
Pinch My Salt
Southwest Macaroni and Cheese
It’s been at least a few years since I’ve stocked boxes of macaroni and cheese in the pantry, but we visited Grocery Outlet for the first time recently and...
Impeccable Service Served at Terrine
Great service isn’t an accident. It’s a studied art that when performed at a high level seems effortless. When it’s done flawlessly, the effect can elevate...
Booksellers on the Seine (Post card version)
I love my collection of vintage Paris postcards. I add to it every time I am in Paris, usually at lingering but somehow way-too-short trips to the Marché ...
Plated Stories’s Food Photography & Food Writing Workshop/Retreat ‘Inspiration’
Yesterday we opened up the registrations of our new Plated Stories Workshop/Retreat that will take place in Chinon, France 16-18 April. I wrote about it ...
Chinese Soup Dumplings Recipe (with Pork & Crab)
Chinese Soup Dumplings, or Xiaolongbao is a MUST TRY at least once! It’s a long recipe, the dumpling skin is hand made and the filling requires several h...
Visiting the Judean Desert
According to Friedrich Nietzsche “What doesn’t kill you makes you stronger”. I think that’s nonsense. Even so, life should be lived optimistically, eve...
You can't watch that video! or, DRM stupidity
Seriously? Once again, the video I want to watch is not available in my country. Which, when you are an expat, is actually a misnomer. I learned about the he...
Coconut Milk + Chocolate Pots de Creme
[image: pot de creme] If you read my last post, you know that my diet has changed dramatically of late. I don’t think this is a permanent situation as foo...
Food by John Loydall
Beetroot-Cured Salmon With Chrain And Herb Salad
Every so often you’ll see deals on whole salmon at your local supermarket. If they seem in decent enough condition, they’re well worth the money. You can...
Stuff Parisians Like – The Books
Dear Paris Lovers, The silly articles on this blog have now been turned into a book, that is available in English, in French and in Polish. Thank you for...
The Cook's Atelier
The Cook's Atelier: we've got a new website and blog!
We've been working on some really fun and exciting new projects since we arrived at our new atelier including a new website and blog. If you'd like to follow...
2013: The Highs Get Higher, The Lows Get Lower
The second half of 2013 went by in a flash. It was a real rollercoaster. Nick quipped sometime in the early fall that it seemed as we get older, our highs ...
Food & Think
Egg Nog: It’s All Fun and Games Until Someone Starts a Holiday Riot
When four gallons of whiskey was smuggled into a West Point Christmas party, a third of the academy erupted into chaos
can i get all these at one job: more guidance, more responsibility, more learning & more money?
It takes a long time of working in kitchens to develop a knowing over-the-shoulder glance at what the wake of your boat means. Like reading tea leaves, one h...
Confessions of a Restaurant Whore
RIP Judy Rodgers
I haven't written here in, quite literally, years. Two young kids and all that goes with that makes it challenging. But I could not let today pass withou...
Pastry Methods & Techniques
By: geyl derecho
Hi maam.. i juat want to ask about my cupcake mixture.. my ingredients are milk 1 1/2 cups butter 100gms oil 1/4 cup cocoa 1/2 self raising flour 1cup 1 eg...
Bronagh Staley – Owner of Sweet William, and Peter Staley – Artist, Isis and Fiontan
Bronagh Staley - Owner of Sweet William, and Peter Staley - Artist, Isis and Fiontan
Sunday Sweets: Dia de los Muertos
You may *think* Halloween marked the end of all the fun, but not if you celebrate Dia de los Muertos! *(By Ashlee Trotter) * Yep, Day of the Dead actual...
Sticky, Gooey, Creamy, Chewy
A Twist on a Classic: Cauliflower Fried Rice with Ham, Shrimp and Pineapple
A new Asian restaurant recently opened just a few blocks from our house. Actually, it was a popular and well-established place that closed many months a...
Tea & Cookies
I can’t remember the first time I found myself on Diane Cu and Todd Porter’s beautiful website, White on Rice Couple, but I remember what I found there: go...
Cannelle et Vanille
A rainy day at Terrain
[image: Lunch at Terrain at Styer's]I have been so inspired by rain lately. The moody blue colors that come from that light. The saturation. I spent a fe...
Lucy's Kitchen Notebook
The Lamb Chops
*The pickings were slim at the market. *I was going to be teaching a class where we just cook together through to lunch time, based on what I find. I dro...
Bonjour! Quelqu'un de bien attentionné m'a gentiment fait parvenir de très beaux sels achetés sur un marché à Marseille, ils sont tellement beaux que j'ai...
Bun thit – cold Vietnamese vermicelli noodles
Like most people who love eating, I also love reading about eating. And sometimes, a particular chapter from ...Continue Reading The post Bun thit – cold...
Playing with Fire and Water
the three friends of winter
The Three Friends of Winter a dessert serves 6 winter: kasu amazake This is a variation of amazake that introduces yeast via the kasu (sake lees), aligning i...
image from Stockman
Alinea At Home
Chestnut, too many garnishes to list
Sometimes, I think there is no more beautiful color in the world than that of a chestnut. A few years ago on Christmas Eve, my friends and I roasted chestnut...
What Katie Ate
Vive la France! (and a few missing oeufs...)
I've been meaning to write up this post for a few days but alas I have been pretty unwell and bed-ridden for the past 6 or so days with a rotten stomach ...
The Traveler's Lunchbox
Endings, Beginnings, and Spaghetti
August already. How did that happen? However it did, it sure happened quick. One minute it was spring, with each long, languid day offering the promise o...
Andrew Zimmern: Bizarre Foods
Andrew’s Austin Vlog
à la mode*
I’m sure everyone who loves photography, at some point gets a bit burnt out. I have to admit I’m one of them. It seems like the more we chase after the new...
A Rainy Sunday in Paris
It was a chilly, rainy Sunday in Paris and life would be slow. The ride from Charles de Gaulle Airport though, was a quick 30 minutes *sans* rush hour tr...
Terroir Parisien, Yannick Alleno’s Farm to Table Bistro in Paris
Anyone with locavore leanings will love Yannick Alleno’s modern new bistro Terroir Parisien, which pays homage to the agriculture of Ile de France, the dep...
Lunch Box (Dosirak)
I found these old school stainless steel lunchboxes a couple years ago at a garage sale and couldn't resist. Brings back memories of Korea, picnics, Mom. ...
This is Easter…
An almond after another… Caramelized nuts 100 g of unpeeled raw nuts 125 g sugar 100 g water Prepare a sheet of parchment paper and grease lightly with sun...
Athens Snaps - and Frozen Yoghurt with Greek Olive Oil
Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very grateful for your support....
Paris Do, Paris Don't
#74 DO La galette des Rois
It’s that time of year again for those flat golden flaky cakes to start popping up...
Internal Blog Up and Ready
So many transitions....launching my site was huge and I have been doing my best to keep up. This blog was accessible through the website but the intention ...
Curry night @ The Picnic Basket – a fundraising for Thai flood victims
It’s not easy to cook a hot meal in 5ft of floodwater. This Sunday November 13, my friends at the Picnic Basket, the Penny Ice Creamery and I will take the...
The Adventures of Pie Queen
Book Your Thanksgiving Pies!
It's time to think about booking your holiday pies! Yes, the Pie Queen had some successful pie-baking for y'all last year, even working out of that tiny, t...
kiss my spatula
It’s Always Market Day Somewhere
There’s not much I fancy more than sniffing out the week’s new treasures at an open-air market—moseying from one deceptively innocuous stall to another, on...
Our next project: Verjus [update]
Three weeks ago we hosted an opening night for friends and family at our new wine bar attached to our -soon to be open- restaurant. That same morning the c...
When our daughter lay in the ICU on her second day of being alive in the world, we stood above her bed and asked her to breathe. Her small hands were strappe...
An Obsession with Food
Do Wine Blogs Matter?
I wrote an article for the San Francisco Chronicle about wine blogs and their effect on the market. I had hoped to make that announcement the new post on...
Help the People of Haiti
The devastation in Haiti is almost beyond imagining. While the media is covering the disaster extensively, it still seems impossible to compr...
pumpkin spice cupcakes with maple cream cheese frosting
Consider this a lesson in scale. Something no cookbook will really tell you. You won't see in the notes something like "If multiplying batches, strongly sugg...
Sundance Channel's Big Ideas for a Small Planet: Creatures
Remember, visit www.mattbites.com for new stuff!
This old site will soon go away. Remember to visit www.mattbites.com for new delicious stuff!
Harold McGee: The Curious Cook