Resume's and 60-Minute Chicken

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by Ann Nichols

biscuits.jpgIt has recently come to our attention that in 90 days my husband may, or may not have a job. As the House Writer, I began immediately to work on resumés, cover letters, and all manner of beguiling a lifetime of hard and varied work into an irresistible nugget of information. No spinning or glossing is necessary in this case; the man has worked hard from the time he was driving a tractor illegally through the fields of the family farm. The work, the hard, complicated part of the thing is distilling the best of him using “action verbs” (as opposed to those other, non-action verbs) and using terms and jargon expected by the business world.

As I write about his work, and think again about the many things he knows, I think about how very odd, incomplete and schizophrenic my own resumé would appear at this time in my life. As of 7:30 or so last night, I might have said something like “well, I gave up law to be a cook, and I’m not trained professionally but I’m really good at it.” Having come directly from putting 25 pounds of flank steak to bed in sealed bags of fragrant marinade, knowing that I would get up this morning and make 100 impossibly fluffy biscuits for strawberry shortcake, I was feeling pretty cocky.

To The Fruit Cart Guy On My Corner

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by Alison Grambs

Dear Mr. Fruit Cart Guy On My Corner:

fruitstand.jpgI do not know how old you are.
I do not know from what country you hail.  
I do not know whether you are married or single, straight or gay.
I do not know where you live.
I do not know if you have children.
I do not know whether you own a dog, or a cat, or a ferret.
I do not know where you get your fruit.
I do not know where you go when you need to pee.
I do not know if you use mousse or spray-on gel to get that Elvis-like wave in your hair.
I do not know what drives you to put blueberries on sale one day (2 cartons for $5) and strawberries on sale the next (2 cartons for $ 4)


I do not even know your name.

But I do know this...


The Food List

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by Ilene Amy Berg

No story, memoir, recipe or review here…just a list.  My food list.  There are certainly a few people who won’t understand this, like those who don’t wake up thinking about what they’re going to eat that day or the unfortunate man I once met who had no sense of taste or smell.  But if you’re reading One for the Table, you’re undoubtedly a foodie, bon vivant, epicure, connoisseur, gastronome, gourmet, gourmand, grazer or nosher – and you will understand.

bread-and-cheese.jpgFirst food I ever loved:
Gerber baby butternut squash

Favorite dishes my mother used to make:
Breaded veal cutlets
Spaghetti with her homemade meat sauce
Fry beef sandwiches (the kosher answer to a BLT)
Mac and cheese (yup, made with Velveeta)

Food I disliked as a kid and love as an adult:

Food I loved as a kid and dislike as an adult:


Two foods I love that I wish I could live without…but can’t:
Cheese & Bread

My Favorite Herb of all Time is Thyme

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by Susie Middleton

thyme2.jpgSorry for the bad-pun headline, but I do love fresh thyme. Right about now I’m getting to use a lot of it, for two reasons. First, I’ve got several plants flourishing, both right outside the kitchen door and also along the edge of the vegetable garden. Secondly, I keep cutting bunches to sell at the farm stand, and no one buys it. So it goes.

Herbs are not a huge seller, even in the high months, but I stubbornly put them out there, just in case. Secretly, I just like to look at the pretty little bunches arranged in cute cups. Thyme and all the rest of the herbs cut fresh from the garden last a remarkably long time compared to store-bought herbs. (And despite how pretty they look at room temperature in a little container, they will keep even longer in the fridge in a sealed zip-top bag. Dry them well before storing.)

Let Them Eat Tofu

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by Ann Nichols

usda-food-plate.jpgIt is the consummate, diet-related cliché: “you can stop drinking, or smoking, but you can’t just stop eating.” You can, of course, stop eating; Ghandi used that strategy to magnificent effect. As a method of reaching a healthy weight, however, it’s frowned upon. What you have to do to lose weight is not to stop eating, but to stop eating the way you used to eat. I’m doing it, and it’s working, but it complicates the hell out of my life as a cook.

I’ve struggled with weight all my life, losing and re-gaining the same 30+ pounds several times. I established a pathetic pattern worthy of a medieval tapestry: the large woman stops eating (anything, carbs, second helpings and fast food), exercises (incorrectly, so intensely that she gets shin splints, until she abhors the sight of her Nikes) and becomes smaller. She buys tinier clothes, and basks in the admiration of all of the people who want to know her “secret.” She gets busy, stressed, cocky and inattentive and starts to eat like she used to, she becomes larger again, and in the final tableau she is folding her smaller clothes and putting them in bags to donate to Goodwill, and then pulling the larger versions from the back of the closet where she saved them for the inevitable.


restaurant news

Code Ko
New York
by Paul Mones

kodoor.jpgI was lucky enough to snag a seat at the hallowed (and reservation demented) Momofuku Ko in New York in early October because someone had (oh my god!) cancelled and I was quick enough to grab the...

Bistro du Midi
by Kitty Kaufman

bistromidiBistro du Midi is all about location. Facing the Public Garden and adjacent to the Four Seasons in Boston, it lives on Boylston Street not where you live, at least not where I live. But it's where...

Local Events: Santa Monica’s “SM Pier Seafood” Reopens as “The Albright”
Los Angeles
by The Editors

Albright Outdoor-IndoorLongtime Santa Monica Pier staple, SM Pier Seafood, has officially re-launched as The Albright. After 35 years, the family-owned and operated restaurant has passed down from mother to daughter and...

My Comfort Zone
Los Angeles
by Sara Mohazzebi

darya painting sm
In Persian, Darya means sea
Darya in West L.A. 


I wish my comfort food was as simple as mac and cheese or ice cream with chocolate sauce and gobs of whipped cream.  But I grew up with a...