Of course! Atera, Il Buco Alimentari, the Nomad, Parm, Tertulia, and Tompkins Square Bagels.

I thought about that but wasn't too excited about almond slivers in my pasta. Not sure why. But give it a go and let me know how it turns out!

They fixed it! Thanks for pointing that out.

Absolutely… leave out the water and don't blend it, and it IS tomato sauce.

Thanks so much, Hill! I appreciate it.

Hi James, Glad you loved those ribs! (And your girlfriend too.) Here's an old post with a PDF that has a cornbread stuffing like the one you describe: http://www.amateurgourmet.com/2007/11/the_amateur_gou.html Hope it helps! Adam

I've never frozen a fruit dessert before… I wonder what would happen? My instinct is that it won't work very well; maybe if you made something like a pear cake and used candied ginger, the batter would protect it while it freezes? Good luck! Check out my book, SECRETS OF THE BEST CHEFS (Artisan Books), available for pre-order now!

Hi Marianne, That's just a temporary glitch that's being fixed as we speak. The book will ship this week! Adam

Thanks for pointing that out, Karen B. So what's the difference between queso and queso fundito?

TG, there's plenty in there for vegetarians. In fact, many of the chefs I cooked with (Daniel Patterson, Amanda Cohen) cooked exclusively vegetarian dishes. Glad you enjoyed the post!

Sweetness and tartness. Up to you!

Terrific! Sounds like people in Europe got the book before people in America. Hope that doesn't mean I'll be deported.

Hi David, using Photoshop I save every image for the web for a width of 605 because that's the width of my page itself… so hosting larger images just doesn't make sense (except, I suppose, for those who want to click through and see larger images). Hope that makes sense.

Hi Pascale, we're postponing the Mozza event for a bit and may do something instead in L.A. next week. More soon!

Hi Andrea, Some of the books came in damaged, so they had to ship those back to the factory to be fixed. Meanwhile: the ones that are ok are at the events. We wanted all the books to be 100% perfect, which is why there's a delay. Adam

Oh yes, I'll be in Austin… see my full schedule here: http://www.amateurgourmet.com/book-tour

Hey Jason, Nice surprise to see you here! My dad and I don't really have perfect pitch, though sometimes he can play a note on the piano when I'm across the room and I can name the note. But only sometimes. Glad you liked the podcast, Adam

Hey Caitlin, Tickets haven't gone on sale yet so it's definitely not sold out. I think Samin has to enable the "buy" button first… so follow her and her site and you should be able to snag a ticket. Thanks!

I am stopping there! More info to come soon….

I don't think it's insulting to say "young people have a willingness to put up with an unpleasant dining situation in order to eat well"…it's just descriptive (if a bit reductive). In a way, I'm saying that the younger generation cares more about food than older generations who may care more about environment. It explains why restaurants like Momofuku, Son of a Gun, and Fatty Cue can get away with a style of seating and service a previous generation might find intolerable.

Ha, I doubt it… but they played to the Jews in the Catskills! (And Frankie Valli, for the record, is very Italian.) Check out my book, SECRETS OF THE BEST CHEFS (Artisan Books), available for pre-order now!

Thanks, Patty. Yes and possibly yes. Stay tuned!

Hi Linda, the New York events will be October 9th and 10th. And we did go to Vancouver this past Christmas… type "Vancouver" into the search box at the top of my blog and you should find my posts about it! Best, Adam

Good idea!

Click the words in this post.