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Doing stuff. #prezday
While I was busy buying a cold brew and a couple of cinnamon buns, my friends Ken and Alex were sitting down to this very @healthy_ish-approved porridge bowl with coconut and cacao nibs and blueberries and whatnot. AND they were on their wa
Yeah, yeah, @bonappetitmag is a fancy-pants food magazine and all that, but come on, WHO DOESN’T LOVE A PB&J! The March issue, on sale nowish, featuring our A-to-Z of Sandwich Making. Including such sage advice as “D Is for Diagon
Fresh tagliatelle, speck-infused cream, tender borlotti beans, olive oil and a showering of freshly grated parm. Definitely one of the tastier pastas I’ve had in a while. And makes me wonder why I don’t incorporate beans into my o
And...a close up of yesterday’s bo ssam pulled-pork Super Bowl Sandwich situation. Can I call it a ssam-which? 🤔 📸 @yungbludlau 🍔 @moroccochris
During this week’s @bonappetitmag podcast, @lallimusic, Gabe T and I got all noisy, debating the best Super Bowl foods of all time. And somehow, amid all the shouting and name-calling, we stumbled on the idea of a bo ssam pulled-pork s
Our first Healthyish issue since we launched the site a year ago. And, as always, it takes a village. 📸 @yungbludlau, recipe @andybaraghani, styling @rebeccajurkevich, and @emilyeisen for getting @johnzabawa to do the groovy pape
I was fixing to go out to my local tonight, but with all this bomb cyclone mayhem happening, I reached for a @robertaspizza frozen pizza. Heated it up with some charred scallions, hit it with some red pepper flakes, some honey and a couple
Okay, so, I got in a bit of a brawl with my mother in law about whether her packets of yeast were ‘active’. I’d like to think I was right, but the proof is in the monkey bread. So, props to Linda Shubuck and Marlon Rapoport!
Like a lot of people, I can’t recall a more unrelenting year than 2017. Which, I guess, is all the more reason to appreciate the little things. For the @bonappetitmag staff holiday gift this year, @alasully designed these rad @swellbot
Special bonus issue for subscribers, going out this week. “The Foods We Crave...And How To Cook Them.” Everything from ramen and smash burgers to Korean BBQ and fried chicken sandwiches. Cover illo and issue design by the always a
Digging all the converging lines in this photo. And the bottle of hooch that @andrewoknowlton dropped off as, what I presume is, a thank you for his colleagues bearing with him as he jetted off to LA to shoot a TV show for five weeks. Obvio

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