Ask “Why?”: Russell Davis (Spike TV’s “Bar Rescue”)

If you don’t ask, you don’t get. This principle is probably the most basic and straight-forward introduction to philosophy in existence, but it seems to be the one society is most reluctant to adopt, especially when it comes to knowledge. “Why?” is the most important question an individual can ask. At least that’s the perspective of Russell Davis,

What You Think You Become: What Chef Brad Mathews Taught Me

If you have friends you text random questions to with absolutely no surrounding context at random hours of

Eat It, Live It, Breathe It: A Conversation with Bar Pintxo’s James Martinez

James Martinez strolls out of the kitchen in typical form – fitted baseball hat worn backward, prep container

Start Saying Hanjuku Tamago

It’s a bird! It’s a plane! It’s a plate photo! Full Disclosure: I can’t think of any other phrase that would properly articulate the joy of reading, “Welcome back!” in text messages responding to plate photos being sent to them for the first time in far too long besides “Thank You. Thank you so, so much.”

Be Here Now, Or How Kettle Chips are Super Deep

Someone had scrawled a long paragraph down most of the bottom half of the stall door. Two phrases caught my eye before I took the time to read the entire passage. “I can’t stop crying, because I just feel like I don’t belong at UCLA.”  And “I don’t have anyone to turn to.” I never met the person

Off the Menu Podcast: James Beard Would Have Liked WeHo

    Two new voices in this “Off the Menu”: Kelly, the Pop Tart Queen and Andrew, the

Toast Is In Season

“It was the best of times, it was the worst of times.” Props, Mr. Dickens, a more accurate turn-of-phrase is difficult to come by. It’s been Spring in Los Angeles since….three years ago? With the exception of a few days of either rain or blistering humidity. The farmers markets are finally (and when I say finally, I

Fifty Shades of Salad: #30 Buttermilk-Goat Cheese Dressing

Everyone around me seems to be giving up meat and alcohol until Easter. This leaves me with a seemingly endless amount of time to experiment with cooking meat, provided I can keep thinking of ways to prepare it. As such, I’ve been having an affair with steak salad. I’m also in a fair amount of trouble, because

Off the Menu Podcast: Hola.

    National Tortilla Chip Day was yesterday, and we’re celebrating by having a debate about red vs. green salsa and discussing how we take our chilaquiles. Bonus: a tribute to Nutella. Would you like to be able to make Nutella soft-serve with only two ingredients? We’ve got you covered. And a $50 Fifty Shades

Gee, Vocal Chords. You Suck. : A Miso Soup Re-Run

Dear Vocal Chords, you’ve got to understand where I’m coming from. Your decision to go on strike is

No Muss, Some Fuss: Cumin and Citrus Roasted Carrots

One of the reasons self-diagnosed lachanophobics still risk the possible horror of eating vegetables is the possible magic