Springtime in New York


My Mondays always start with me editing pictures from the previous week and deciding which of them will make good food posts. But this morning I found myself looking at a bunch of Instagram pictures I took this weekend and my favorite ones are all of New York City as it charges head-on into spring. Thought I’d share them with you here in a post that has nothing to do with food except for the picture of coffee.

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Powerhouse Arena Event on 2/12, The Piglet Begins

Hey nice people of New York, I’m flying back to you next week to do an event with Smitten Kitchen, Baked and One Girl Cookies at Powerhouse Arena in Brooklyn. All of the info is here (it’s a cookie swap and book signing!). Why won’t you come? Meanwhile, I’m nervous to point this out, but my book’s competing in Food52’s Piglet Tournament of Cookbooks which starts today. I’m up against Naomi Duguid’s beautiful book Burma which is like “The Cat in the Hat” going up against The Bible. Click here to follow along!

A New Commenting System

Hey A.G. readers, check it out: we’ve installed a new commenting system called Disqus that’s so much better than the system we were using. For starters, you don’t have to log in to leave a comment. And there are all these nifty new features: it tells you as people are leaving new comments, allows you to respond individually to people’s comments in a thread (I also think you can vote if you like a comment) and there’s something called “Community” that shows Amateur Gourmet readers with profiles who leave frequent comments. You’re going to love it… now go leave some comments and give it a try!

Secrets of the Best Chefs is HERE TODAY! (Plus: A Look Behind The Scenes)


When my friends Patty and Lauren had their baby Audra this year, we had lots of conversations leading up to it about doulas and midwives and anesthesia. None of those things were relevant for my own personal pregnancy, though: over the past three years, I’ve been giving birth to a book.

And today that book is finally here. SECRETS OF THE BEST CHEFS arrives at this very moment and it really does feel like a birth: the build-up, the agony, the ecstasy, and, at the end of it all, a thing that exists that didn’t exist before I created it.

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Sublet Our L.A. Apartment (We’re Headed To N.Y. for 3 Months)


Some exciting news: we’re headed to New York this fall for three months. The reasons are many. There’s my cookbook coming out and Craig has something up his sleeve too.

We’re looking for subletters to take our apartment on or around September 15th through December 15th. It’s a 2-bedroom apartment in Hollywood (near Los Feliz) that’s steps away from lots of great stores and restaurants, walking distance to the Arclight movie theater, and a short drive to Silverlake and West Hollywood. There’s a parking spot (two people can rotate it), a piano, and–most importantly–a kitchen full of all of my cooking equipment and cookbooks which you’re welcome to use…

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Secrets of Great Chefs (My Cookbook’s Finally Here!)

At long last my cookbook, SECRETS OF GREAT CHEFS, is here! I am over-the-moon excited–exhilarated!–to finally share this 400-page labor-of-love with you. As many of you know, I’ve been working on this project since May 2010 when I announced the book to you all. Since then I’ve cooked with over 50 of the best chefs in the country, learned over 150 of their recipes and adapted them all for the home cook (that’s you). Click HERE to visit the SECRETS book page where I’ll tell you all about the book in great detail, share pictures and sample pages and even a video, then you can click over to one of the book sellers at the top and pre-order a book to arrive on your doorstep September 10th, when it’s finally released. If you’re kind enough to do that, let me know here in the comments or on Twitter or over e-mail so I can thank you individually. Any support you can give at this early stage is most appreciated. Needless to say, I’m so psyched to finally have this book out there…and for you to see what I’ve been pouring my heart and soul into these last few years. I just know you’re going to love it.