Features3/30/21Mar 304Features3/30/21FeaturesYes, In-N-Out’s fries are badDanny Palumbo200I say this with love, curiosity, appreciation, disgust, and full awareness of the human condition: In-N-Out’s fries…
Rec Room2/18/21Feb 181Rec Room2/18/21Rec RoomIs Whataburger’s Honey Butter Chicken Biscuit an achievement, a mistake, or a holy mystery?Danny Palumbo42The Whataburger honey butter chicken biscuit is, at its core, the request of a town drunk who foolishly uses one of…
Features1/19/21Jan 192Features1/19/21FeaturesThe very worst things I’ve cooked latelyDanny Palumbo51This past year, I improved a lot as a cook. I have spent hours in my home kitchen honing skills and fortifying…
Rec Room11/19/20Nov 19SaveRec Room11/19/20Rec RoomDitch the cranberry sauce and make a vinaigretteDanny Palumbo16Cranberry sauce is the definitive flavor of Thanksgiving, and yet I posit that it’s just as divisive as cilantro.…
Acquired Tastes11/12/20Nov 122Acquired Tastes11/12/20Acquired TastesThe Pimento Cheese Sandwich at Augusta National is golf’s greatest traditionDanny Palumbo73The pimento cheese sandwich at the famed Augusta National golf course is from another era. For starters, it costs…
Recipes10/22/20Oct 22SaveRecipes10/22/20RecipesAdventures in cooking with the rare aji amarilloDanny Palumbo26About a year ago during an interview, Peruvian born chef Ricardo Zarate told me, “I want to take down the Italians.”…
Recipes9/21/20Sep 213Recipes9/21/20RecipesWhat in the red hell is Chiff Choff?Danny Palumbo25“You know, a-chiff, a-choff.”
Drinkery8/25/20Aug 25SaveDrinkery8/25/20DrinkeryThese wines are far too sexualDanny Palumbo49Wine has become very horny. I don’t know if you’ve noticed, but every bottle of red you see on shelves lately is…
Recipes8/18/20Aug 183Recipes8/18/20RecipesThere is one secret ingredient to a perfect pasta saladDanny Palumbo82Remember potlucks? Boy, do I miss potlucks. Specifically, the fierce competition and tense atmosphere that arises…
Features8/3/20Aug 31Features8/3/20FeaturesThe enthusiastic layman’s guide to foragingDanny Palumbo43Foraging is a dramatic word to use in modern society. Ah, yes, foraging! My village depends on me to enter the thick…
Recipes7/27/20Jul 273Recipes7/27/20RecipesGrill your oysters for a little decadence at homeDanny Palumbo33Oyster purists will sneer at grilled oysters. To cook an oyster is to ruin it, they say. Oh, you’ll hear them speak…
Acquired Tastes6/24/20Jun 24SaveAcquired Tastes6/24/20Acquired TastesIt’s time to show some love to the lupini beanDanny Palumbo18America’s carb-shaming, protein-worshipping proclivities are relatively new. But since we’ve embraced keto and…
Recipes6/1/20Jun 11Recipes6/1/20RecipesSalad for breakfast is pretty damn goodDanny Palumbo24Salad for breakfast seems like a paradoxical concept whose design exists solely to annoy you. Salad is, after all,…
Recipes5/22/20May 222Recipes5/22/20RecipesI got bored and made this Salsa Piccante from 1891Danny Palumbo17I love reading cookbooks because the level of commitment is low. Reading something cover to cover is asking a lot…
Features5/13/20May 132Features5/13/20FeaturesWhat I learned cooking only vegan meals for a weekDanny Palumbo158“Being vegan is a first-world phenomenon.” That’s a famous quote from Anthony Bourdain, and I’ve always struggled…
Oh My Word5/4/20May 41Oh My Word5/4/20Oh My WordWhat are your go-to cooking jams?Allison Robicelli, Danny Palumbo, Marnie Shure, and 1 more65With its proximity to knives and fire, the kitchen is the last place anyone should be having an impromptu dance…
Recipes4/29/20Apr 292Recipes4/29/20RecipesHow to clean and cook an artichoke, a surprisingly simple project with huge payoffDanny Palumbo33It’s artichoke season now, and if you’re like me, you’ve done your best to walk right past them at the grocery…
Slideshow4/17/20Apr 174Slideshow4/17/20SlideshowThe best cooking lessons Gordon Ramsay has ever taught usDanny Palumbo82Who do you think is the best living chef? I don’t know if it’s Gordon Ramsay, but he has to at least enter the…
Features4/16/20Apr 16SaveFeatures4/16/20FeaturesPolenta’s epic journey from bumpkin food to brunchDanny Palumbo33Anytime I see a bowl of ground-up grain goo, I think of only one word: porridge. Porridge (aka gruel) is a mythical…
Features4/15/20Apr 15SaveFeatures4/15/20FeaturesThe worst meals I’ve cooked this year (so far)Danny Palumbo52Recipes can sometimes come off as authoritarian. Measure this and do this. Here are your instructions that you must…