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  • Favorite foods: Cheese, charcuterie, olives, sub sandwiches, Italian beef sandwiches, gyros, soups, pizza, burgers, wings, fried chicken, and the list goes on.
  • Last bite on earth: A sample of everything!

Latest Comments

The Comfort Food Diaries: In Praise of the Chicago Hot Dog

It's funny that Superdawg is so often considered the best Chicago-style dog, even though it breaks from tradition, with the pickled green tomato and all. And rightly so, because it's right up there with the best of them.

The Best Classic Chicken Salad

My recipe is pretty much the same aside from the method of cooking the chicken. However, I always add a dash of hot sauce, usually Louisiana or Frank's Red Hot, but I'm sure Tabasco or a another similar sauce would do. It adds a nice little kick to contrast the creaminess of the mayo and the cool of the celery.

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

The McGriddle is easily the greatest fast food breakfast sandwich known to man.

Win a Copy of 'Downtown Italian'

Pasta all'Amatriciana. Especially with bucatini.

Win a Copy of 'Baked Occasions'

Chocolate chip cookies and lemon bars!

Win a Copy of 'Ovenly'

Any chocolates or candies with sea salt, or salt-water taffy. It's a tie!

Win a Copy of 'Eat: The Little Book of Fast Food'

A sandwich with whatever I got in the fridge, or grilled cheese.

Win a Copy of 'A Boat, a Whale, & a Walrus'

Antipasto platter as an appetizer, then burgers, brats and other sausage, salad, slaw, potato salad!

How to Make Rich and Creamy Fettuccine Alfredo That Won't Weigh You Down

The original fettuccine Alfredo as it is served at Alfredo's in Rome, where it was invented, is quite a bit different from the Italian-American version.

I wouldn't consider it low-fat or really healthy, but there is no heavy cream or starch, making it much lighter. The sauce is just butter and Parmigiano-Reggiano.

As long as really good cheese is used, I much prefer this version. I just think it has a lot more flavor than its Italian-American counterpart. It really shows how complex the flavors of Parmigiano-Reggiano really are.

But, of course, the way it is cooked here in America is sort of an Italian-American tradition. They're really like two different dishes.

Win a Copy of 'The Big-Flavor Grill'

salt and pepper, keep it simple. Maybe a little garlic powder or chili powder, maybe oil.

Win a Copy of 'Fried & True'

buttermilk, slightly spicy seasoned flour dredge, and deep fried in some good oil. Then I eat it with plenty of hot sauce and honey, or ranch, or both.