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Technique of the Week: The Onion Cheat

The classic technique of making a series of horizontal slices across an onion intimidates some people. That’s why there is the Onion Cheat. This was referred to as the Quarter Roll Trick in the book because you start with an onion quarter rather than a half. It’s a little slower than the classic technique […]

Review on Roots & Grubs from Matthew Amster-Burton

Seattle food writer Matthew Amster-Burton has posted a very kind review of An Edge in the Kitchen on his blog, Roots and Grubs. I like Matthew’s writing a lot. Definitely spend some time exploring his essays on food and fatherhood. Matthew’s shoestring fries were the inspiration for me to start experimenting with my own french […]

CBS Early Show, Splendid Table, A Chef’s Table

Mark your calendars and set your DVRs, I’ll be on the CBS Early Show the morning of Thursday, July 17. I’m not sure which segment of the show I’ll be on yet. Things are still a little loose at this point. I believe I’ll be demonstrating the Onion Cheat, the quick and easy way to […]

eGullet Q&A (and excerpt)

The good folks at eGullet.org, one of the Internet’s top food discussion sites, are hosting an author’s Q&A with yours truly. There is an excerpt from the book detailing the most common myths about kitchen knives (the illustration above is a hint). There is also a free forum to ask […]