It took Barack Obama long enough to get his most pressing issue: Who cooks the food at the White House? I’ve been tumbling around restlessly at night waiting for our new President to make a decision. And decide he did. The guy really seems to be a decider. And for my fellow Michael Pollan lovers – I can’t be a follower until I’ve excised dishes like Better Than Usual Ramen Noodles from my culinary repertoire – it’s nice to note the new guy is a fan of organic foods. more…

I’ve got special things planned coming up soon. Hopefully they work out, and all the hard work I’m about to put into it is worthwhile. At the least I hope it’s tasty. That time is not now though. I think over the months it’s become clear that I like to make simple dishes that taste good. As much as I enjoy a good soufflé, or fussing around making a yam puree, I still just want to sit and eat. What faster and more convenient food is there than ramen noodles? more…

Ingredients:

2 packages ramen noodles, with beef flavor packets
10 oz sirloin
1 tsp salt
1 tsp pepper
½ tsp chipotle chili powder
½ tsp toasted ground cumin
1 cup diced onions
½ cup diced celery more…

It’s time for me to put down what I think will happen for the remainder of Top Chef. There’s been enough time to get a feel for the competing chefs, so I feel comfortable in my choice of winner. Now the order in which the remaining cheftestants pack up their knives might vary, especially since some of these people are on near equal footing (Hosea and Leah, for example) it could come down to a simple slip-up. more…

Even coffee can’t get a break in the new economic climate. I had thought when Obama took the Oath of Office everything would be better, but it looks like Starbucks is still in trouble. Last quarter profits fell nearly 70% — wow, that’s a lot of people not getting overpriced fraps – and the company announced 300 more stores will be closing. more…

It’s been two weeks since I’ve been able to watch Top Chef — I was in Sundance for the last two episodes – and I come back to three of the strongest players hitting the bottom. Pile on top of that one of the weaker cheftestants, in my opinion, coming out on top in the Elimination Challenge. It was a topsy turvy world for this returning Top Chef fan. more…

One thing I’ve learned in my second year covering the Sundance Film Festival in Park City, Utah is that you have to allot time for food. While Main Street is reportedly filled with restaurants to dine at, there’s the small issue of seeing films all day and still finding time to sit and eat. What that ends up meaning is you’ll likely spend the majority of time waiting for food, taking it with you, and finding a spot to crash and scarf before going to the next movie. more…

“Scuba? What’s for dinner tonight?” That’s a common mantra here at home when I’m actually around to make dinner. Tonight I was going to enjoy the menu’s announcement, and everything worked out as planned. One of the best things about being a cook is cooking an item that you know the person eating it has no interest in. So with a smile I stated, “Fish cakes.” It got the rolling eyes and disgusted face I hoped for. Strange reaction to be happy about before setting on the journey of a homemade meal. more…

Ingredients

Lemon Dill Sauce

2 large whole lemons
1 egg
1 Tbsp Maille whole grain mustard
1 tsp salt
1 tsp pepper
1 cup olive oil
2 Tbsp prepared horseradish
2 Tbsp capers, chopped and mashed more…

I wish the Sunday Brunch was a weekly staple in everyone’s life. Don’t you? Maybe you haven’t been to a brunch, or you feel it’s too froo froo. Well I’m here to inform you of the absolute wrongness you embody. Fresh bagels with scallion cream cheese. Perfect omelets. A pile of pastries. Pounds of smoky and flavorful bacon. A never ending supply of coffee. These are but a few of the most traditional of things you’ll find at a brunch. The best brunches are those shared with people you know and love. more…