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

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 the day, use that as your frame of reference when picturing Chef Brad Mathews. I met Brad at a tapas bar in Santa Monica, had an awesome time eating his food at Fishing with Dynamite in Manhattan Beach,

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

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

Stirring Up Memories

It’s some point in the mid-90s, and I’m in elementary school. There is a two-tier black footstool in

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 of beautiful and delicate flavor. Sometimes it’s best to steer into the curve and forgo meat in favor of vegetable authenticity. Plus it couldn’t hurt to throw the vegan, gluten-free members of my core a bone. Or