What's your least favorite food?
I'm actually a fairly picky eater, but since I've moved to Austin, I have to say that my least favorite food is barbecue. And I've had Franklin's—the best—and I thought it was… pretty good. (The best I can say about others I've tried is that they're okay.) The whole aura around barbecue is totally lost on me. (But I'm not much of a meat eater, so there's that.)
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What is the best thing you've made so far this year?
The best thing I've made this year is the cumin lamb dish from the cookbook I tested for Piglet, the first Lucky Peach cookbook. It was super easy, and the flavor profile was delicious and unexpected.
Describe your most spectacular kitchen disaster.
Well, I'm a total klutz (should I be insulted that people are always giving me aprons as gifts?), but the worst was when I poured boiling water all over my hand when draining pasta. Fortunately, my friends took over in the kitchen.
Left, drbabs with a group of Food52ers at a class of community member MrsWheelbarrow's. Right, drbabs and another group of Food52ers making Christmas stockings for Girl Scouts whose mothers are incarcerated.
What is your idea of comfort food?
Right now, comfort food for me is ice cream. Or a handful of sweet cherries. Or a really juicy peach.
Apron or no apron?
I'm not inclined to wear an apron, but I do if I remember, because I've ruined a ton of clothes.
What's your favorite food-related scene in a movie?
Do I have to choose just one scene? I love the movie Chef I love everything about it—from the chef's tantrum about the chocolate molten cake to his experiments with new dishes to his relationship with his son to his travels through New Orleans and Austin. It's such a fun movie, and it has a happy ending. (Hope I didn't spoil it for anyone.)
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).