Have we reached peak tuna ?
Some may feel squeamish about eating it, but rabbit has a fan base that grows as cooks discover how good the meat tastes.
Momofuku snubbed in cookbook awards?
One of the world's best pastry chefs explains what drives him.
Serving guests’ tots at dinner parties.
Sues the pants off of IHOP.
Ever since my friend Kristin started to sell my book at her coffee bar, I get lovely feedback. Almost on a daily basis. For instance from a little girl who, encouraged by her dad, pointed out how much she liked the cheese cake they baked, and a young guy, who claimed (with a wink) that [...]
These days I especially have a wish for one little skill: a very readable, pleasing to the eye and charming handwriting. Whenever somebody asks me to sign a copy of my book I’m a bit hesitant, because I know my handwriting just too well, and it is about as far from pretty as it can [...]
I guess it was symptomatic, that I had just submerged my fingers in a gooey meass that was supposed to become an elastic, smooth and speckled pasta dough with poppy-seeds (basic recipe: 275g all-purpose flour, 25g ground poppy-seeds, a pinch of salt, a pinch of cinnamon, 3 medium eggs, 1 tbsp sunflower oil, 1 [...]
I’m sure everyone has a favorite part when preparing a casual dinner whether it’d be for close friends or family. Certainly, having them over, spending quality time with them and an evening filled with plenty of laughter is what it’s all about. But besides? What triggers your happy buttons before enjoying their company? How about [...]
When they told me last week, that what I was about to experience would be similar to delivering a baby, I laughed out loud, wholeheartedly. Fact is, I had no idea of any of that, and who knew, that they would be right? Not short of anticipation I drove up North for a couple of [...]
From now on I am much, much, much more understanding, when it comes to typos. 
Yes I’m still alive, thank you for asking. The reason for the sudden quietness around here were my fantastic skills to juggle coordinate the last deadlines for my book with a rather spontaneously arranged trip to Paris. Paris was excellent, my aforementioned skills quite the opposite. In fact I am happy to state, that [...]
Take a big bowl of your personal style and ideas, throw in a few cups of knowledge from the publishing pros and add a pinch of common sense… sounds simple enough?
If somebody would have told me, that the spontaneous idea of setting up a food blog back in 2005 would change my life in so many ways, I would have laughed it off and called him or her nuts. Heck, I didn’t even know, if I’d still be blogging after a few months. But to my own surprise …
They Made History
- Bliss
This Is War
- 30 Seconds to Mars
Smokey Rolls Down Thunder Canyon
- Devendra Banhart
Field Guide to Candy: How To Identify...
- Anita Chu
Plates and Dishes
- Stephan Schacher
The Italian Farmer's Table
- Melissa Pellegrino
Takashi's Noodles
- Harris Salat
The Oxford Companion to American Food...
- Andrew F. Smith
Jam It, Pickle It, Cure It: And Other...
- Karen Solomon
The Sweet Life in Paris: Delicious Ad...
- David Lebovitz
I Loved, I Lost, I Made Spaghetti
- Giulia Melucci
Gale Gand's Brunch!: 100 Fantastic Re...
- Gale Gand
The Meat Bible
- David Lobel
Mrs. Rowe's Little Book of Southern Pies
- Mrs. Rowe's Restaurant and Bakery
The Food & Cooking of Russia: Discove...
- Elena Makhonko
Bite-Size Desserts: Creating Mini Swe...
- Carole Bloom CCP
Endangered Recipes: Too Good to Be Fo...
- Lari Robling
Hummingbird Bakery Cookbook
- Tarek Malouf
Serve the People: A Stir-Fried Journe...
- Jen Lin-Liu
Field Days: A Year of Farming, Eating...
- Jonah Raskin
Favourite Dishes from the Tunku's Kit...
- Y.T.M. Dato' Tunku Mukminah Tunku Mohd. Jiwa
