My current drink of choice:
The Sazerac - bourbon, absinthe, and bitters -- what could be better?
I really wish I could:
Kick my chowhound habit
My "Go-to" dinner party dish:
I tend to put together a fairly large tagine of chicken, olives, and preserved lemons -- goes over well and easy to scale the recipe.
My favorite comfort food:
Mission-style burritos: especially carnitas.
My top 5 favorite restaurants:
Ton Po (Banglampu, Bangkok); the carniceria in the central market in Oaxaca; Farallon (San Francisco); Oishii (Chestnut Hill); and, yes, East Coast Grill.
My most tattered cookbooks:
Kasma's "Dancing Shrimp" has a fair bit of fish sauce splashed on the pages. The Joy of Cooking gets a hell of a lot of use.
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