One of my favorite (healthy) meals in NYC.
Read MoreCan't wait to read this!
The author, Josh Foer, was in my "Non-fiction: Voice & Structure" class seven years ago. He wrote this amazing piece about a freak show museum that I remember still.
Read More"Open the book to page ninety-nine, and the quality of the whole will be revealed to you." -Ford Madox Ford
Here's a quick snapshot of Don't Believe Everything You Eat, as formatted by page99test.com. I uploaded my summary and excerpt last night, and am still awaiting comments from the community. And how do you rate the success of a Page 99?Just one que...
Read MoreWriting's Brutality & Humanity
via google.com I've always been attracted to how Trollope described his work: "'the little daily lacerations on the human spirit." I suppose this sounds depressing to people. Surely we like to read about the triumphs of the human spirit, perhaps t...
Read MoreIrritating Paul to Bloat Peter
via seriouseats.com This seems weird to me...people who are allergic to wheat can now use peanut flour? But if you're allergic to peanuts, do you eat gluten butter and jelly sandwiches?
Read MoreLunch tomorrow
Kill your darlings!
Found out today an incredible dream agent wants to read the first 50 pages of the manuscript. But I'm going to take it slow and take the advice of another incredible dream agent I loved and lost. Will now cut to the chase. My college writing profe...
Read MoreCauliflower curry kale soup
With eggplant for body. The curry is actually a spice blend for chana masala. In poem form: Coriander green, mango pucker, chili, cumin, cinnamon, ginger -- -- pop, pop, pop, pop! sweet musk melon, mint. Flavor and fenugreek, cloves, nutmeg, cinna...
Read MoreSeth Godin breathlessly implores you...
"Of course, the realization of what it takes to create value might break your heart, because it means you have to specialize, take risks, create art, leave a positive impact and adopt generosity in all you do. It means you have to develop extraord...
Read More6 grain hot cereal with fresh mango and raisins
hot wheat, oats, corn, rye, kamut, spelt (and a bonus flaxseed) with smooth, sashimi-like mango
Read MoreWhat will the next restaurants bring?
via nytimes.com Could a restaurant make you feel something beyond taste. Can it shed light on a creaky part of your consciousness. Refresh us. Would you pay for a restaurant to make you angry or scared or uncomfortable. How deeply can food satiate...
Read MoreHead Over Pigs' Feet // Where the Chinese & French Agree to Disagree
via nytimes.com and The Chinese Soup Lady I've been looking forward to pickles and pig's feet, but not for the same reason as Melissa Clark. In Pigs' Feet That Don't Step on Anyone's Toes, Melissa writes about Choucroute, pig's feet and pickles (i...
Read MoreThe Rize of the Razor Clam
via nytimes.com So pleased with this NY Times article, A Skinny Clam that's Big with Chefs. The first time I had a razor clam, I was in a tiny kitchen apartment in Hong Kong. It was my only home-cooked meal in a 15 day vacation (Hong Kong has the ...
Read MoreA Carcass saved is a carcass earned
I went to Eddie Huang and Tyler Kord's Chinese New Year's dinner at No. 7 and loved the Shanghai Duck. Loved it so much I did my Chinese mother proud, requested the carcass, and made my own soup. Included daikon, watermelon radish, rutabaga and tu...
Read MoreStudiofeast » Buttermilk Cake, Figs, Almonds, Chocolate, Chili, banana vinegar
via studiofeast.com A dense cake drenched in fruit and salted chocolate. Adored this. The fudge-like interior was awesome. But so was the crispy edge (especially when dragged through the chocolate bowl again.)
Read MoreStudiofeast » 36-Hour Sous Vide Short rib, XO Sauce, pickled beet & Onion, celeriac puree
via studiofeast.com Sorry, no pic of the composed dish! This was a tender, flavorful delight. Deep and sparkly. The meat was so gracefully cooked and carefully accented and augmented.
Read MoreStudiofeast » Duck hearts, fennel, tatsoi, persimmon, celery on buttered miso toast
via studiofeast.com I can still taste this dish. Fortifying funk with pops of earthy sweetness. The miso buttered toast was like a faux marrow -- umami-ed and rich and loaded with the taste of bodily minerals.
Read MoreStudiofeast » Olive-oil poached Bacalao, Black Valentine beans, fennel, prosciutto
via studiofeast.com An exercise in salt. I think black beans and bacalao are symbolic when paired together, but can't remember origins or reasons. The prosciutto was crisped into ruffled, ruby crisps, like porky rose petals.
Read MoreStudiofeast » Bluepoint Oyster, Grapefruit, Corn, Daikon
via studiofeast.com What greeted us. Gorgeous jus, briney, sweet and crisp. I thought it was some sort of sly take on a Valentine's Day trope. But it was short on irony and long on taste. Also served with insane Roquefort, with a look, smell, and ...
Read MoreStudiofeast » A Valentine’s to Fu#%ing Remember
via studiofeast.com Do I sound like an ingrate? When you live in New York, it's easy to get bored with restaurants. Or at least I do. Food gets boiled into concepts. Chefs are blended into restaurateurs who blend into interior decorators. Sometime...
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