This article originally appeared on October 12, 2013. I'm republishing it today because I went on an insane cauliflower kick this week, and also for the lesser reason that I couldn't find good ingredients for what I wanted to cook. If you're looking for something especially St. Patrick's Day-ish, put some chopped…
Listen. I say the following with a pristine record of support for unhealthful dairy-based coating glops—both as a genre of foodstuffs and in most specific instances—as well as with the firm backing of all available science: Ranch dressing is bad. Bad dressing.
The hippies over at Mother Jones magazine drew our attention to how McDonald's "can't decide whether to troll hipsters or embrace them," so while we all figure out which side of the coin ingesting kale falls on, we're wondering about the new McMenu.
Picture, in your mind, a mundane interaction between any two regular, essentially happy Italian people. One purchasing a packet of chewing gum from the other, for example. Can you picture it? The screaming, the wild gesticulating, the red faces, the flashing whites of crazed eyes and bared teeth, the elaborate…
The weird thing about soft-boiled eggs is the widespread misconception that they're so much trickier to make than their hard-boiled brethren. Done right, they're really not much trickier at all. Easier than stuffing 1,200 words of padding into an instructional blog post about making them, that's for damn sure!
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The first thing to know about cooking for Valentine's Day is that the list of occasion-appropriate food preparations you'll find below was made in consultation with a woman, the only blemish on whose otherwise immaculate record of good taste and judgment is her baffling and indefensible decision to marry an unkempt…
Broccoli is good. No, it is! Good for you, sure, yes, high in fiber and vitamin C and some things called carotenoids that I'm pretty sure were the bad guys in The Fifth Element? But also they are supposed to have antioxidant properties, which means they make you immune to rust.
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So the Super™ Bowl® is here, and that means some sucker—maybe even you!—will be hosting a Super™ Bowl® party which they will feel weirdly obligated to refer to as a "Big Game" party, because the NFL likes to sue people for liking it. You will have to bring something to this shindig—especially if you are hosting…
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Holy cow bells, what a contest! Voting was neck and neck virtually throughout the entire Finals of our Ultimate Super Bowl Snack Playoffs, with Nacho Cheese Doritos maintaining only the barest of leads. In the end, the neon orange chips stayed scrappy and took it all, with 107 more votes than tough competitor…
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It comes down to this, a battle of the triangular, compressed corn chip: The final matchup in our Ultimate Super Bowl Snack Playoffs pits two number 1 seeds, Nacho Cheese Doritos and Tortilla Chips, against one another.
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You God-damned animals voted Ridged Chips out? In favor of Kettle Chips??? What kind of perversion is this? Fine, you know what? Go scratch, more Ruffles for me.
Seems like bay scallops get kind of a raw deal, doesn't it? At my local purveyor of seafoods, the big honkin' fist-sized sea scallops get a place of honor in the glass display case, while the bay scallops are stuck over in the freezer across the way, packed by the dozens into grim plastic bags, frozen, largely…
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Big Peanut took a page out of Big Avocado's playbook, attempting to throw my bracket by ginning up Twitter support. Big Peanut did not succeed.
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Cheese & Crackers very nearly pulled off a huge upset. The 8-seed, matched up against football snack staple Nacho Cheese Doritos, was almost left off the bracket entirely because your bracketeer thought it perhaps a touch too bougie for this exercise. Which is insane, when you consider that the same bracketeer…
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The Super Bowl is a grand time for food. All those New Year's Resolutions about eating right, getting fit, and drinking less go out the window just in time for nimble fingers to set to work crafting the perfect snack stadium or dialing Dominos.
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This column originally ran on February 16, 2013. However, I've been laid up with strep throat for the past few days, so I'm resurrecting it, both because I haven't been able to cook at all this week, and also because this is what I will cook and eat as soon as I am able to swallow things again.
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Here's a fun map, put together by the Huffington Post using data from Yelp, that shows each state's biggest cuisine outliers. We're all so predictable!
Big-name chef Patrick O'Connell made some news this week with a passive-aggressive swipe at Washingtonian magazine, D.C.'s foremost upper-crust see-and-be-seen monthly chronicle of How The Wealthy Live In Our Nation's Capitol. O'Connell is a blustery fart-bag, and his restaurant is a far-flung capital-D…
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Breaking: Entitled white dude slings around bogus journalism-ethics complaints in reactionary response to insecurity over his former spot atop a hierarchy! Call it DinerGate.
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There's the versatility of, say, a boneless, skinless chicken breast—it tastes bland and uninteresting pretty much no matter what you do with it, so it "goes" with everything, like gustatory khaki—and then there's the versatility of the butternut squash, which is so outrageously goddamn good that you could wrap it in…
