Danny Palumbo

12/28/21

I made fresh pasta more than 300 times this year—here’s what I learned

My pandemic side hustle was fresh pasta dinners, and I learned a lot.

12/16/21

A recipe for Parmesan Broth, because who among us doesn’t want to drink cheese?

Seek out Parmesan cheese rinds to make a flavorful cheese broth.

12/14/21

An ode to the cookie table, Pennsylvania’s finest tradition

Western Pennsylvania weddings are an opportunity for the whole community to eat like kings.

11/10/21

Make bright, tangy Adobo if you want your house to smell immaculate

Filipino food is all about vinegar, so let's get it swirling in in the air.

11/3/21

Make a spicy roasted squash sandwich that absolutely rips

It's Kabocha Squash sandwich season out here in Los Angeles.

10/20/21

Halloween candy sucks

Halloween could take some notes from Easter, the superior candy holiday.

10/11/21

Dip your french fries in these sauces when you’re tired of ketchup

Ketchup is fine, but a little boring. Try dipping your fries in these sauces instead.

9/20/21

Chefs, we beg you, don’t get these terrible tattoos

Most of them are bad, but which ones are the worst?

9/1/21

Look, I’m not the boss of you, but you should put cactus in your pasta sauce

Give the prickly desert succulent a chance—it has huge flavor.

7/26/21

Vegan sandwiches aren’t bad—you’re just bad at making them

If you’re still making snide remarks about vegan food, you’re living in the past.

7/12/21

I learned to cook at bad restaurants

Yes, they’re dysfunctional, but there are still plenty of important lessons and skills to be picked up.

7/1/21

<i>The Lost Kitchen</i> is the opposite of everything I’ve ever learned about restaurants

The Lost Kitchen is the opposite of everything I’ve ever learned about restaurants

This reality series about a Maine restaurant features empathy, kindness, and a refreshing lack of masculinity in the…

6/21/21

Everyone should be making consommé

Sometimes, dishes become associated with haute cuisine for a good reason: because they’re delicious.

5/25/21

I made Garth’s Breakfast Bowl and now I’m spiraling

Though all the buzz in the celebrity chef zeitgeist seems to gravitate toward Stanley Tucci, Chrissy Teigen, and…

4/29/21

The best lessons Jacques Pépin has taught us

Jacques Pépin is a wonderful and charming food educator. His French accent and calm self-assurance put you at ease,…

3/30/21

Yes, In-N-Out’s fries are bad

I say this with love, curiosity, appreciation, disgust, and full awareness of the human condition: In-N-Out’s fries…

2/18/21

Is Whataburger’s Honey Butter Chicken Biscuit an achievement, a mistake, or a holy mystery?

The Whataburger honey butter chicken biscuit is, at its core, the request of a town drunk who foolishly uses one of…

1/19/21

The very worst things I’ve cooked lately

This past year, I improved a lot as a cook. I have spent hours in my home kitchen honing skills and fortifying…

11/19/20

Ditch the cranberry sauce and make a vinaigrette

Cranberry sauce is the definitive flavor of Thanksgiving, and yet I posit that it’s just as divisive as cilantro.…

11/12/20

The Pimento Cheese Sandwich at Augusta National is golf’s greatest tradition

The pimento cheese sandwich at the famed Augusta National golf course is from another era. For starters, it costs…

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