*I don’t know where I’m going.
What a year, guys! How have you coped?
For me, it’s largely been books, yoga, gymnastics, and Matt being the kind of person who is open (excited even?) to watching the kids while I do these things.
If you rea…
In Lucky Peach’s All About Eggs, there’s a photo of “Michael Anthony’s Tamagoyaki.” It looks so special: a rectangular, mid-century modern-ish spiral-layered omelet. I instantly wanted to make it.
When I actually read the recipe, I definit…
I want to tell you a quick story in screen grabs. Ready? OK.
It all started on a Friday. Out of the blue, an editor at EatingWell magazine contacted me. To protect the guilty, I’m gonna call the editor Baked Ziti. Here’s what Baked Ziti wr…
We all know the saying: If Vanity Fair isn’t coming to you. You go to Vanity Fair. Or, put another way (in case that’s not a familiar saying to you): these idyllic photos of me and my family in Big Sur are what I imagine our fictional Vanity Fair spr…
I was wrong about chutney just like I was wrong about Dean. (And when I’m wrong, I say I’m wrong.) A year or so ago, I thought chutney was just another way of saying mango salsa. And just a month ago, I thought Dean was a really good-looking, semi-br…
Now that you know how to make prepare rice vermicelli (khanom jin) from dried noodles, let’s embark on a project. This northern Thai classic dish, khanom jin nam ngiao (ขนมจีนน้ำเงี้ยว) is probably better suited for a weekend than a weekn…
Years ago when I first came to the US, one of the products that I missed the most was the type of rice vermicelli that the Thai people call khanom jin (ขนมจีน). The noodles weren’t available fresh anywhere, which is understandable conside…
[This is the fifth conversation in a series. For the others, click here.]
You may remember my next guest, Tannaz Sassooni, from my ghormeh sabzi post many years back. It was during that epic, old-school attempt that I first learned about Tannaz…
Choose Your Own Metaphor!
Hi, guys. How’s your summer going? After three and a half years of making a go of it as a freelancer who also raises children, I’ve decided to dip my toe in the ice cold waters of looking for a more traditional job with …
Excited to return to Lummi Island with Gentl & Hyers this August 18-21. They will be teaching a photography workshop with a focus on reportage, food, still life and portraits. My friend Jim Henkens and I will be supporting them … Continue re…
Welllllll, all good things must come to an end, right? This mung-bean-centric video marks our last episode of the mom.me ‘In the Kitchen with Amelia and Teddy’ series. Like most endings, it’s bittersweet. It was a good gig for a freelancing mother of…
[This is the fourth conversation in a series. For the others, click here.]
In Voracious: A Hungry Reader Cooks Her Way through Great Books, Cara Nicoletti guides us through her reading life. Each chapter discusses a different book she read at a…
Last week I announced I will be teaching a food styling and photo workshop at Sunday Suppers in Brooklyn 9/30 and 10/1. Any chance I have to visit the studio I’m there. And did you know that Sunday Suppers just … Continue reading →
Apart from Matt and the kids, my reading life is what saves me over and over again. I picked up The English Patient from our bookshelves a few weeks ago, initially pulled in 100% by the cover of Ralph Fiennes making out with Kristin Scott Thomas. It…
Pomelo Salad Bites, Page 46, Bangkok cookbook About seven years ago, I published on YouTube a video that showed how to prepare a pomelo. I took it down at one point, as I was planning on replacing it with one that is of better quality. Regardle…
I’m happy to announce a food and photography workshop with me at the Sunday Suppers studio in Brooklyn on September 30th and October 1st. You can sign up for one or both days. Here is a brief description. FOR TICKETS, … Continue reading …
I am craving warmth and sun after what it feels like the longest winter in recent history. Slowly we are getting there. The first signs of Spring have appeared. Blossoms, ramps, morels, peas and favas. Every Spring there is a … Continue reading &…
[This is the third conversation in a series. For the other two, click here.]
When I worked at Heath Ceramics, Jeanne Kelley would come in fairly often to rent out dinnerware for photo shoots for what would eventually become her third cookbook, Salad…
So many things I’d like to recount and not enough quiet time to recount them, especially right now since Teddy’s on “spring break” and my mom and brother are in town visiting. But here I go anyway…
1. Thank you for your responses/comments on t…
Songkran, Thai New Year, means different things to different people in Bangkok. To many, it’s the time to get out a plastic water gun along with a bucket of water and talcum powder, to wrap their cell phone in a plastic bag, and to take t…
[This is the second in a series of conversations. The first one is here.]
If you’re familiar with Tim Mazurek and his site, Lottie + Doof, you likely read “You’re Boring,” a subversive think piece on why food media mostly sucks and how we …
Photo © David Loftus I thought I’d alert your attention to the feature on Bangkok: Recipes and Stories from the Heart of Thailand which TASTE has put on their website; it contains two recipes from the book. I’ll link to the page in …
Plus, a video of Teddy and me making her Rosinenzopf.
After the election, my friend Kara introduced me to the following words by the ancient Chinese philosopher Lao-tzu: “If there is to be peace in the world, there must be peace in the nations. If th…
I barely read the news anymore. Not that I ever really did. If I’m being truly honest, I bet you I read 567 headlines (probably via Twitter) and maybe four or five long-form political articles in their entirety in the year leading up to the 2016 ele…
Matt and I were stressing about how to get ourselves plus Teddy and Isaac to the L.A. women’s march in downtown Los Angeles. Should we risk the metro crowds and potential wait times with two small children and all of their gear? What about the bus? In…
