I'm a standup comic in NYC and I cook to cope with the stress of a midlife career change to something with no path to stability. Let me just tell you, I cook a LOT. I'm writing these recipes down and sending them to my mailing list once a week. You can see the first recipe here, with more to come every week for at least the next three months.
A comic about food, government cheese, being a latchkey kid, being the child of a latchkey kid, and the power of kraft singles in your life
In which I cook and photograph my way through my recipe backlog, and test the limits of one tiny studio apartment kitchen. [more inside]
We wrote a book! It came out in January and is available in the Mefi Mall. We've been chugging away at putting all the words online, and they're pretty much all scheduled to be up by the end of the year. Or so. Enjoy! [more inside]
We redesigned Roads & Kingdoms, winner of the James Beard Award for Publication of the Year, with Anthony Bourdain as partner and editor-at-large. [more inside]
I wrote a cookbook! Only it's sort of an un-cookbook--a cookbook for those of us who hate cooking, those of us who have limitations that mean we can't stand in the kitchen for ages, and those of us who are tired and hungry and would, honestly, just like to go have a nap. Probably a lot of other people, too, as it turns out that we all have to eat. It's available on Gumroad as a PDF and ePub, and as a Kindle file on Amazon.
Fan of the Instant Pot? Puzzled by it? Intrigued? My latest cookbook, How to Instant Pot, will help you get the most from the Instant Pot, whether you're a beginner or an expert. [more inside]
Our farmer friend culled his flock of chickens and we went out to help. I wrote up a description of how to turn a live chicken in to something resembling what you would pick up at the supermarket. Content warning: includes descriptions of killing and processing chickens. Photos are mostly gore-free but may not be appropriate for everyone.
I'm trying to eat the entire menu at my local beachfront Chinese restaurant. [more inside]
I'm part of a team that just released a unique, pretty amazing food app (iOS and Android). It's called Eat Everywhere, created by Chowhound founder Jim Leff (though tons of us worked on it). It covers virtually every cuisine, offering pragmatic, quick, witty advice on how and what to order, and experience things like an insider. Great while traveling, as well as for eating in ethnic restaurants near home. Great for newbies who've always hesitated about strolling into the local Jamaican take-out, but also great for filling gaps for experts (also: calligraphs to show waiters in Chinese regional restaurants, etc. etc.). Here's Leff's launching statement, and the app's web page is linked above. [more inside]
I've created a food newsletter designed to distract and inform. Subscribers receive concise emails with links, recommendations and recipes. If you like it, sign up. [more inside]
New site for Anthony Bourdain, taking a deep dive into the destinations visited in Parts Unknown. His goal for the project: "go as far as we can, go as weird as we can, as deep as we can and as smart as we can." [more inside]
We need to embrace ugly food, whether it's food that starts out ugly or a meal that collects ugly along the way. This blog celebrates ugly food. The food is delicious, but not always photogenic. [more inside]
Today's bestselling cookbooks can seem a little formulaic. The titles start to sound the same. The success of one book begets sequels, riffs and shameless wannabes. With such nakedly formulaic titles, couldn't you assemble a cookbook title by slapping together some diet buzzwords, food trends and publishing tropes? Why, yes you could!
A recipe blog aimed at the single person who doesn't want to eat leftovers 6 days out of the week. Have a fresh meal every time, by cooking in one serving portions.
I made a survey using Google Forms to try and gain some insight into the eating preferences of Internet people. Results are available at the end! It's kind of silly and apparently some folks have enjoyed taking it. I solemnly promise the data won't be sold to a horrible marketing firm.
An illustrated review of the most common pasta shapes.
I created this show - the first video series from our media network MaximumFun.org. It's called Brian & Lindsay Will Totally Eat That, and I made two very nice young people eat all kinds of weird stuff and I'm very proud of it.
So, my friend and I, (both librarians and enthusiastic eaters) who did a previous food-related project, have a new one where we make things we've always wanted to eat from our favorite books. We are far from the first to have this idea, but we get kind of intense about it. [more inside]
This is a web app that turns photos you take of grocery price displays into meaningful price data, so you can track prices over time, identify sales, and shop smarter. [more inside]
A daily bite, drink, and story from around the world. Breakfast and 5 O'Clock Somewhere are two new sections on Roads & Kingdoms, a food & travel journalism site that's gotten love on The Blue and was just nominated for a James Beard award for best food coverage. [more inside]
Just in time for St. Paddy's Day, an ongoing project looking at food that is explicitly Irish-American. With recipes! [more inside]
MealSquares are full of nutrient-dense whole foods like eggs, orange juice, and sunflower seeds, combined at just the right ratios. The result gets you your RDA for all vitamins and minerals. [more inside]
I wrote this for The Awl. It is about diners and how to sort them.
Yet another food blog. But this time from someone who is obsessed with recreating and eating American-style food while in the UK.
I've finally released an iPhone app I've been working on for four years: The Fridge. It's made to help you remember about your perishable foods so they don't go to waste. It has some unique UI elements that (I hope) are interesting. And of course, it comes with a demo video, but not a usual one (absolutely no soft ukulele music). [more inside]
A Tumblr blog about the golden age of soda fountains (roughly 1890-1920). The blog includes vintage recipes, soda fountain history, and more. [more inside]
I was perturbed by the rising xenophobia (or at least, anti-immigrant sentiment) in my city-state of Singapore. I decide to start a series of events celebrating the food and art of our many communities. The idea is to put people who wouldn't typically find themselves in the same room, much less at the same dinner table, in the same place and feed them great food. In the first instalment, we had Bangladeshis and South Indians, mostly construction workers, come to have biryani with Singaporeans and white collar residents/expats. In the second, we had walking tours of Little Myanmar, showcased all of the culinary highlights of the country, and also showed a great little film from indie Myanmar filmmakers. Of course it's debatable really how much of an impact this can really have on policy, but my hope is that we can at least start conversations and friendships.
Most Recipes are Rated 4 or 5 Stars. This is my attempt for finding the Best of the Best. I have a large (~1 million recipes) database of recipes and ratings from popular recipe websites. Most recipes are rated a 4.5-5 on average, and most site encourage these high ratings. This makes it hard to distinguish between good and great recipes. I made a website that that takes the top 1% most highly rated recipes from each website in my database. [more inside]
You like food? How about handmade stuff? You live in Northeast Ohio? This is for you. [more inside]
As a long time reader of Ask Food & Drink, I've made a foodie/cook iphone app. More info and promo code inside. [more inside]
I'm hoping it becomes a definitive directory of food bloggers in Chicago, the Chicago suburbs, and Northwest Indiana. I just finished designing and building the site and have sent out a few invitations, but it officially launches in two weeks. [more inside]
You last read about Offbeat Eats, my food blog, back in early 2011. On that site, I track the interesting places I've eaten, mostly so that other travelers can find some of the more obscure places I've enjoyed. Since then, the blog has continued to grow (it's over doubled in size), and with it more than a few growing pains on the backend as various things didn't scale well. Since I've been stuck at home waiting for a kidney stone issue to resolve, this was finally a time to resolve it. Mostly based upon feedback from my earlier post, I've migrated it to the newest Google Maps API (faster), implemented map autozooming (cooler), and implemented marker clustering to reduce clutter on most of the maps (which were starting to look like the dartboard at an old bar with too many pins on them). I'm looking for more feedback and ideas.
My friend and I are in the process of eating at every restaurant on San Diego's Convoy St. (an Asian-food mecca of sorts), Jonathan Gold-style. [more inside]
Beyond Flavortown - When the users of Metafilter found their website bombarded with negative reviews of the new Times Square eatery, they decided to shuffle on over and see for themselves what the fuss was about. We recorded their reactions.
Good for Me is my place for discussing healthy eating, cooking, shopping and dining out in and around Charlotte, NC. I plan to share recipes, photos, and restaurant reviews, along with anything else that relates to my food life. Thanks for joining me!
Defcon YUM! is a one a day gourmet internet bakery. Every day we offer one product. After that period it is gone! We bake it after you order it and ship it out ASAP. If an gets good reviews, we will bring it back; if it tanks, well, we apologize and will never sell it again!
I've been working on this app for sometime, I think that I have it looking pretty slick. Hopefully it can be of some use of some master chefs out there :) Description --> Welcome to one of the best Kitchen Timers on the Market! Roasting Veal? Like your beef ribs rare? This timer can be your best friend in the kitchen. Features custom presets a finger controlled timer dial, and recipe presents that are searchable by item. Run this timer in quiet mode or enjoy a little nostalgic clicking, just like the real thing. Download it today and get cooking
I created a daily food diary to keep track of what I eat, the calories I've consumed, and my thoughts about the day's intake. [more inside]
Fully Functional Cookies. [more inside]
MFK Fisher's 'How to Cook a Wolf' was a masterpiece of food writing that explored the time of food rations during WW2 (related, related). We set out create a photo series that would capture the tone and atmosphere of the book and to explore that kind of hunger - going from comfortable fulfillment to a forced cutting back. Photographed recipes include sardine pie, tomato soup cake, chicken foot soup, and ladyslipper tea, along with moldy cheese, pigeons, and frogs. Delicious. This is our 5th in a series (previously, previously, previously).
Here is my video offering solutions to the global food crisis as part of a submission for the international Thought For Food challenge. Possible NSFW if your boss can't abide a male nipple. [more inside]
My "cooking show," done as a video-blog, emphasizing fresh ingredients, inspired by the writings of Michael Pollan. [more inside]
An app that tells you what ingredients go well together
A collection of the top recipes based on user reviews. I wanted a recipe site where I knew everything on it would be tested and delicious, so I took less than 1% of the recipes from sites like epicurious, foodnetwork, etc and made them searchable by keyword and ingredient.
Since late 2005, I've been tracking some of the more interesting places I've eaten, mostly so that other travelers can find some of the more obscure places I've enjoyed. The latest effort has been porting the whole thing to wordpress and getting full geotagging working so that you can easily see my places by category and map. Feedback wanted, since I'm trying to make this sight actually useful to people.
I'm trapped in the frozen North. I stay sane by obsessing over food.
Free tutorials on how to make edible bouquets - candy bouquets, cookie bouquets, and fruit bouquets... Photos and instructions make the process easy. Kids will love to participate in making edible bouquets. You can suprise your friends and family with unique gifts this holiday season. Get inspired at EdibleCrafts.com
Sean C. is a recently married late-20-something currently residing in the scenic Shenandoah Valley of Virginia. Following 10 years of hard labor working his way up the ladder in other people's kitchens, Sean set his eyes on the greener pastures and shorter workdays of the Information Technology industry. Foodward Thinking is Sean's ongoing endeavor to hone and expand his culinary skills in his own (more comfortable but slightly less equipped) kitchen.
daisyk (a Swiss-by-association) and I (a vegan-by-association) have been blogging about the vegan meals we make in our kitchen that are interesting or tasty. Not all of them are based on beetroot.
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