The book is finally out and I can engage in some exuberant and shameless self-promotion. Hallejah! The pictures are damn fine, if I do say so. Renee Comet is a damn fine photographer and I'm proud to work with her.
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Did Somebody Say Brilliant?
Welcome to SPD's Cover of the Day, a portfolio of brilliant magazine and newspaper cover design from around the world.
Read MoreWaffles and Pears Welcome Autumn!
It Ain't Just a Kernel, It's the Whole Dang Cob
My rendition of French Onion Soup is a sort of bread bowl gone wild. The bread won't hold the soup so the whole shebang has to lounge in a rimmed bowl. The bread gets soaked, the cheese is a melty mess and the soup salaciously sops them both.
Read MoreVery Nice Piece in the Local Rag
Food stylist Lisa Cherkasky, whose clients have included Cakelove’s Warren Brown, the National Museum of the American Indian and The Washington Post, dishes on her tools of the trade. — Kris Coronado
Read MoreKeeping On Keeping On with Food Trucks
A recent story about food trucks published in Kernels and written by me. I so enjoy this topic.
Read MoreWhat to Make with a Crepe
Several crepes, actually. You can buy 'em in the produce section and they are pretty darn good. Not as good as maman's à la maison, but close enough. Stack 'em up with lots of spinach and a nice egg crème. Cuit, tranche, serve.
Read More"Cook This Now"
Long before Cook This Now made its way to my kitchen, as a regular Times reader I was a fan of Ms. Clark’s recipes. She apparently preaches what she practices, and I have made a practice of following her lead. Seasonal, available, simple, splashy but unfussy…If these descriptors excite you, you are her made-to-order cooking demographic. Count me as one of her sheep.
Read MoreShameless Self Promotion Number 3500
I pledge allegiance to the flag of the united states of industry and to the republic for which it stands that I am a good provider, one person, under pressure to start where I am, use what I have and do what I can, indivisible I swear, with the light at the end of the tunnel being liberty, and justice being attended to as best as possible under the circumstances, for all in my household of two.
Read MoreHow'd They Do That?!?
Now this. Wowza! How did they do that? And who was "they". What part did the stylist play? Was it fun or excruciating or both? Bravo. Very successful and I hope it will be a series. Perhaps it is already. Two chocolate covered thumbs up!
Read MoreTaking It for Granita
Styling icy stuff sometimes makes me nervous and I resist using the real thing. Do I want to take on risk for aesthetics? Yes. And no. I know a granita has a limited set time, but will the photographer, art director and client adjust their pace to catch my icy creation on "film" while it is fresh and pretty? Maybe. Maybe not.
Read MoreGrill at Will
Everyone is crazy for grilling, I hear. What's that all about? Relegating the men to the outdoors? Nah, women like to grill, too. I have to give it to the smell of the fire. Rates right up there for best summertime smells with hot tar, mosquito repellant and chlorine.
Read MoreEat, Write, Retreat Redux
I will never afford the camera and equipment that Renee had at her disposal. On the other hand, the tools of the stylist, Lisa, are everyday things that I can slowly collect. Having those tools will have an immediate impact on my photos. Wow, was she a hard worker.
Read MoreAddycadabara
The Baltimore Addys were awarded recently and some of the work which received golds included my foodstyling. I wouldn't mind being credited in the program, so I must remember to speak up next year. It's taken me 25 years to take note of these awards at all, so this is a step in the right direction. I'm on my way. Honored.
Read MoreDippity Do
I totally enjoy creating cones, sundaes, smoothies, shakes and cakes for Maggie Moo's and Marble Slab Creamery. We used to do it here in DC, before NexCen was their patriarch. Now I fly down to Atlanta, stay a few days, have a dreamy time, make a lot of ice cream novelties, don't do any housework, order room service, ride in taxicabs and fly home. May Maggie Moo's and Marble Slab Creamery live long. Our collaboration brings me much joy.
Read MoreAs American as apple dumplings, the cooking of Chef Andrew Little, at Sheppard Mansion in Hanover, Pennsylvania, reflects deep pride in the heritage of South Central Pennsylvania. Land of the Pennsylvania Dutch, barely 50 miles from Baltimore, Philadelphia and Harrisburg, and another stone’s throw from Washington, DC and New York, the undulating hills of this stretch of mid-Atlantic is rich in agricultural and culinary resources. Chef Little is at home, and it shows.
Read MoreSimple Fix 2
A salad is an arrangement, similar to a flower arrangement. Balanced and asymmetrical, poised and random, casual and pleasingly neat. There.
Read MoreSimple Fix
Looks nice, right? Chicken fills the biscuit with a little overhang. Guess what? I only had one piece of chicken - salvaged from a purchased breakfast sandwich from a fast-food joint - and it was a little too small for our biscuit.
Read MoreWho Ya Gonna Call?
Eddie's of Roland Park delivers. Like in the old days. Picture this: You are a lady of a certain age, your family is on their way over for Passover dinner, your apartment is in Roland Park, and you are out of eggs. What do you do? Call Eddie's! Okay, so it might set you back $8 for one egg, small price for such service. The delivery guy will even unpack that egg for you and set it gently on the seder plate. Small price for such comfort.
Read MorePutting Your Hands Where Your Heart Is
Eat Write Retreat!