Anthony Bourdain | Margin Notes

I miss Kim Severson.Oh, I know she writes regularly — and wonderfully — for the New York Times, but I miss her days on staff at the San Francisco Chronicle when she wrote about restaurants and chefs and food purvveyors closer to me, me, me.If you don’t know Severson’s work, you’ll find a terrific example [...]

4 Questions 4 Michael Ruhlman

Much of my holiday gift shopping involves books, and this year each cook on my list is getting a compact little compendium of kitchen wisdom called “The Elements of Cooking.” Written by one of my favorite authors, Michael Ruhlman, “Elements” is a departure from his best-selling narratives like “The Making of a Chef” and “The [...]

About Margin Notes

I write about food, interior design, and art for a variety of publications. And I scribble constantly in the margins of my cookbooks, recipe binders, travel diaries and interview notebooks. These ideas and tips are the margin notes of my culinary life and the core of this blog.

I ask only that comments never include a mention of peas -- that dinnertime horror of my clean-your-plate childhood, that blight of springtime restaurant menus, that staple of banquet entrees. Margin Notes is a Pea-free Zone.

"K.S., Call Home."

4 Questions 4 Michael Ruhlman

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