Foraging is a dramatic word to use in modern society. Ah, yes, foraging! My village depends on me to enter the thick…

Oyster purists will sneer at grilled oysters. To cook an oyster is to ruin it, they say. Oh, you’ll hear them speak…

America’s carb-shaming, protein-worshipping proclivities are relatively new. But since we’ve embraced keto and…

Salad for breakfast seems like a paradoxical concept whose design exists solely to annoy you. Salad is, after all,…

I love reading cookbooks because the level of commitment is low. Reading something cover to cover is asking a lot…

“Being vegan is a first-world phenomenon.” That’s a famous quote from Anthony Bourdain, and I’ve always struggled…

With its proximity to knives and fire, the kitchen is the last place anyone should be having an impromptu dance…

It’s artichoke season now, and if you’re like me, you’ve done your best to walk right past them at the grocery…

Who 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…

Anytime I see a bowl of ground-up grain goo, I think of only one word: porridge. Porridge (aka gruel) is a mythical…

Recipes can sometimes come off as authoritarian. Measure this and do this. Here are your instructions that you must…

The last comedy show I did before we all went into isolation was at Cap City Comedy Club in Austin, Texas, where I…

It’s summer 2010, the end of the month, and food costs are high. One of the sous chefs at Pittsburgh’s Pennsylvania…

Many of us these days are going to the grocery store and coming back with a lot of one thing. Me? I bought too many…

#PantryPasta has been trending for a while now, and I think somewhere in the midst of all the excitement, the term…

Garlic bread and pasta together is like a motorcycle with one of those little sidecars attached: it’s not cool…

Perhaps now, more than ever, it is worth noting that March is Frozen Food Month. That’s right, another…

Fridays during Lent, my parents often took my brother and me to Long John Silver’s. I hated Long John’s, even though…

Years ago, a big, burly, gingered chef saw me making fettuccine Alfredo with cream sauce for my shift meal. He said,…

There’s a Korean restaurant in Los Angeles, Ham Hung, that makes the best stewed potatoes and carrots I’ve ever had.…