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This morning when I was making breakfast I had a revelation of sorts. Some people collect stamps, watches, or postcards. I collect aprons. Why you ask? Well it really happened by accident. The first one I received (or borrowed) was from my mother. It's Read More...
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Each Thanksgiving I make my Mom's favorite, Pecan Pie. Over the years I've experimented with different recipes but the one I've recently settled on, which comes from the Two Fat Cats Bakery in Portland, Maine, is by far my favorite. Part of its appeal Read More...
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Honestly, I can't even remember what movie I was watching when I first tried a product from the Sahale Snacks Nut Blend brand. I didn't even know how to pronounce it (sa-hale, sa-hay-ley, sa-hahl?). I was with my little brother Gabe at the Angelika movie Read More...
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Here are some great reasons to eat (and pay tribute to) pizza tonight: It's National Pizza Month (I'm willing to play along, but it's always pizza month, and day, in my book.) This list of pizza-related books for kids A blog devoted to pizza Epicurious's Read More...
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Do you whip up eggs to slather on as a hair conditioner or make an oatmeal paste for a skin-soother? How about slapping cucumber slices on your eyes? When I stumbled on Strawberry Hedgehog's coffee soaps today it dawned on me that I much prefer consuming Read More...
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Liver has never been a crowd-pleaser. It's usually too liverish for mass appeal. Or too controversial (as in foie gras a.k.a. duck or goose liver). But recently it's popped up on menus around the country as if it's the sexiest, coolest, most obvious thing Read More...
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I was in the Los Angeles area recently, as I mentioned I would be, and ate my way through town, it seems. I've always been pretty open about my fondness for In-N-Out Burger, so naturally I made sure to grab some after wading through traffic on the 405 Read More...
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As a child, I was a bit of a picky eater. Although I ate a lot of different foods, the ones I didn't like, I really didn't like. Eggs were one of those foods. I especially loathed scrambled eggs, but was pretty set against eggs in any form. However, there Read More...
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Evidently iron-jawed Canadian artist Jason Kronenwald's medium isn't paint on canvas but bubblegum and chewing gum on plywood, and his second solo exhibition, "A Fresh Pack of Gum Blondes," is currently on display in Toronto's Little Portugal. His favorite Read More...
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Are more people buying Spam to stretch their food dollars? Do you share a secret love of the canned meat product? Epicurious Recipe Swap posters have been sharing a variety of methods for preparing and serving Spam. Syscrest recalls Spam Loaf Hawaiian: Read More...
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Hello, my name is James and I am a pretzel addict. I have always loved salty foods. But pretzels are my downfall, my weakness, my obsession. And they are the joy of my life. Why am I telling you all this? I had some Utz pretzels last night (see photo Read More...
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Seeing how much fun it was to follow up on the Best Pizzeria vote by contacting the winners (Di Fara and Zachary's) and trying to get their secret recipes, I'm going to put my next big project for Epi-Log in your hands. What's the food-related topic you'd Read More...
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The New Yorker has long been interested in chefs, restaurants, and food culture. But only some of the original articles are available online. Below, a sampler plate of goodies new and old: Recent stories: Bee Wilson contemplates whether the world's food Read More...
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Last week, I mentioned that I have a serious root-beer habit and that I've been making my own root beer at home now for about a year or so. A couple people were interested in how one goes about making homemade root beer, so I'll give you a step-by-step Read More...
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I have a mild, somewhat irrational obsession with sprinkles. I'm especially fond of sprinkles on ice cream or gelato, but I also like to add them to cakes, cupcakes, and cookies. The irrational part of my obsession stems from the fact that sprinkles really Read More...
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