As we've mentioned, what's popular is not always what we predicted, and there's little correlation between how much effort we put into a post and the amount of feedback/enthusiasm we receive. The public has their favorite posts, and we're much obliged. But then we have our favorites. The posts that we remember most vividly, that provided the most interesting experiences, the...
One technique that seems to ensure instant fame for your blog is to plop down on a Monday morning and announce that you're going to be taking the vast reading public through a "week" of themed material. Like the novel and three-hour movies, its epic scale means you'll be able to delve deeply into the intricacies of a certain topic, while still wrapping things up nicely by Friday. It's a bloggi...
Take a break from all this year end nostalgia and head over to Serious Eats to see how we learned to broil pizza . As you might imagine, we love it.
These posts are what we'd call sleepers. When published, they didn't always make much of a splash. Sometimes, they were haphazard little posts we threw up in a rush. We expected people to smile a little, maybe comment, then the posts would fall into the archives forever.
Thank God for Google. As the year progressed, we started to notice that many people were arriving at our website through...
Yesterday we presented you with a list of our favorite food pictures for the year. But for every perfectly framed culinary moment, we had a hundred average ones which got quickly erased or were forever banished to the external hard drive. We tried to be good editors.
But occasionally a truly bad picture would emerge, a creation so terrible it took a gall to make. And even more gall to...
We began this little site round 'bout a year ago. We had big plans for year in review week, and of course got sidetracked. Now, it's about a year-and-a-month review, but whatever. This week we'll be going through a few of the things we've collected over the year.
More than recipes, cooking experience, good advice, writing practice, and interesting friendships, the one thing we seem to have a...
As you might imagine, I read a lot about food. I have the Omnivores Dilemma , The United States of Arugula , Julie and Julia , Garlic and Sapphires , In Search of Perfection , Real Food , and I'm Just Here For the Food , not even counting regular old cookbooks, and the four or five wine and spirit guides. While I enjoy some of the gossip of the food world, I get...
We've been keeping busy. Tomorrow will return to our normally scheduled content, but check out what else we've been up to lately.
Recently, we've been setting the beer aside and dipping our toes into the cocktail lifestyle. Where to start? We believe the Old Fashioned is the great first cocktail, and we did a little research to find out.
Ever wondered what to do with 20-pounds ...
I’ve already done my public fawning over Thomas Keller’s cookbooks. The absurd attention to details, the flowery short essays about “the importance of onion soup” in the philosophy of bistro cooking, the potential of preparing-ahead the “building blocks” of cooking (like soffrito and aioli ) that allow you to continue preparing uncomplicated dishes with simple, inspired combin...
Loyal readers! Check us out today on Ed Levine's Serious Eats , where we try to make our own Fruity Pebbles, fail, and settle on breakfast bars.
Last week we created a Valentine's Menu for Hard Up Lovers .
Blake and Nick live in Chicago and have written for The Paupered Chef and other publications since 2006.