Featured Recipes

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Moules à la Mariniére

Something big happened in my life recently. Taylor Shellfish Farms opened a store in my neighborhood. I'm a huge fan of, well, any shellfish to be honest. But mussels - moules in French - make me weak … [Read More...]

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Do the French appreciate Julia?

Does it matter? A recent story in the The New York Times notes that despite her canonization as the unofficial ambassador for French cuisine in this country, most French people haven't heard of Julia … [Read More...]

Upcoming Events

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Politics & Prose Dinner in Washington, D.C.

I'm excited to announce that I'll be doing a fun over-dinner writing discussion at Buck's next to the famed bookstore Politics & Prose in Washington, D.C. on Monday, Oct. 27th.  When I decided to … [Read More...]

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Me in November: Sarasota & Anna Maria Island

At one time in my life, I wrote obituaries by day and performed stand-up comedy at night. Some people might not find the connection between the two. As an author, I've spent a lot of time navigating … [Read More...]

Cooking fundamentals

Which one tastes the best... to you? There's only one way to find out.

How to do a Comparative Tasting and Why You Should

Salt to taste. If you’ve ever read a recipe, you’ve probably seen that line. Though common, it’s also a common source of confusion for home cooks. “Whose taste?” some ask. The answer, your taste, often leads to more questioning: “What is my taste?” or “What if my taster’s no good?” Salt to taste just means salt […]

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Cooking in Parchment (video lesson)

Cooking en papillote (French for “parchment”) is a wildly overlooked method of cooking in America. It’s an easy method for a quick weeknight dinner that’s also elegant enough for guests. The smell that escapes when the package is reason enough to try it. This works well for salmon and mild-flavored white fish such as snapper, cod and so […]

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Recipe: How to Make Vegetable Stock

Despite the name of this recipe, there’s actually not such a thing as vegetable stock. By definition, stock is made from simmering bones in water. No bones? Then it’s broth. So, let us commence with vegetable broth. In my own kitchen, I collect and save the trimmings from the likes of carrots, celery, onions, the […]

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How to Outfit a Kitchen on a Budget or 14 Things Every Kitchen Needs

People have been quite successful making a lot of food in the past centuries with little more than a pot, spoon, bowl, knife and cutting surface. I’ve put together a very general guide that I’ve used for events aimed at college students, and you’ll find the list below. A Good Chef’s Knife Don’t waste money […]