When I was fourteen-years-old I left boarding school before the end of the year. I moved to East Hampton to finish my studies on my own and learn the centuries-old trade of haul seining with the Real Men who’d fished for generations.
I get dumped, I move back to New York, I become a bit of a curmudgeon. Read about my journey and get some recommendations on music and reading to boot.
An all-boys prep school, a hot blonde teacher, a 6-year-old me, and a platter of beets. A recipe for disaster.
$25,000 in prize money was up for grabs in the World Class Corned Beef Eating Championship in Palm Beach Gardens. I went, I saw, I almost reversed. Check out all the gnarly details (and world champ Joey Chestnut).
Actually torturing consumers into changing brands hasn’t been socially acceptable since the Yugo’s demise, but that doesn’t mean that brands or their loyalists have become any less driven to prove that they’re the best on the block. The battles haven’t always been fought fairly and have, of course, led to some major missteps.
Growing up in New York City started my love of street food, running a food cart strengthened it, and the many wonderful meals eaten out of context cemented it. 2 AM Chicken and waffles in an abandoned lot in Austin!
I finally grab a pork half picnic and make a wild attempt at making North Carolina-style pulled pork. In my kitchen. In a Crock-Pot-like device. And it worked, I tell you what.
In every Italian grandmother there resides a simple tomato sauce recipe. Jimmy Mills of Jimmy’s Bistro channels a nonna to bring you this wonderful sauce.
In 2010 I was hired to write the content for “Taste,” the New Times annual insert that profiles a group of restaurants. This is my profile of what still (as of 2017) stands as one of my favorite restaurants in South Florida.