Amy Scattergood

Mark Baumer, a graduate student in the MFA program at Brown, has not yet become the next Michael Chabon. But he has gotten some attention for doing ideosyncratic things, which is arguably a better way of becoming a successful writer than getting an MFA. He recently decided to walk across......

In which we highlight the past week in food, either at home or abroad. "On the east side, it seems as if these chefs are trying to disguise the fact that their food comes from anywhere at all." First Bite: Looks Fusion, Cooks Orthodox, or Dip's Grill in Alhambra. "'No......

A few months ago we did a Q & A with Dorie Greenspan, cookbook author, foodblogger, pop-up cookie baker, Friend of Pierre, and generally nice person, on the occasion of her new book, Around My French Table, which was slated to come out this October. Imagine our surprise when --......

A few months ago we went off on the Top 10 Foodie Words We Hate, a post that generated a lot of feedback, for which we are grateful. It also, as you might expect, generated a lot of other words that are happily vilified by many of us who spend......

Ah, the blogroll. It sounds stupid, like someone's Internet omakase joke, but, as the number of food blogs increases -- there are apparently now 11,427 food blogs -- having a list of good links grows ever more important. So here's one to add to your blogroll, should you be inclined:......

Good thing that Labor Day weekend traditionally marks the end of wearing white -- although here in Los Angeles, many restaurants are lucky if diners wear pants, white or otherwise -- as this holiday weekend has turned into one giant food festival. Between all the food trucks, food demos, cooking......

It's the season of chile roasts, even if you don't live in New Mexico, and if you didn't make it to any of the Hatch chile roasts at Bristol Farms, you can head on over to the Santa Monica farmers market, where they're having chile roasts every Saturday for the......

Filipino cuisine is finally entering the mainstream, thanks to a handful of high profile chefs, the rise of food trucks, an interest in street food and ethnic home cooking, increased attention in the media, and, well, some really good food. So it's probably fitting that the food from the Philippines......