All the trimmings
This year’s Thanksgiving issues of the food magazines are better than they have any right to be, at least the two and a half I have ingested. Bon Appetit’s is very smart and beautifully designed,...
View ArticleThe harder they come
Sorta sad to see a prodigiously talented young thing go from zero to Mariani so quickly. I can’t tell if “intern” is code for “unpaid,” but anyone who needs help in attending parties is getting too...
View ArticleYou say saucier
Just bitching as the BS backs up: Is there anything duller than someone else’s struggle to knock off the LBs? Am I cynical in thinking Southern is seductive but necrophilia is creepy? Could anyone...
View ArticleApron by Missoni
Some read a new memoir and were moved to cook. I read the first few chapters and smelled Seabiscuit excreta. Even having swallowed “Running With Scissors,” I have a hard time believing anyone, even the...
View ArticleFirst, buy a bag of clothespins
My life these days seems to be all ideas, no income, but my latest brilliant concept, I’m convinced, would be like winning the publishing Lotto: a parody issue of The Bible According to Chris. Then...
View ArticleAnd Korbel goes for $35
If I hadn’t worked there twice I wouldn’t be so suspicious, but who on the masthead do you think is the circus geek? I don’t know when I’ve last seen a small documentary lavished with such extensive...
View ArticleSnug as a slug in organic pea shoots
One of the many old gray legends is how an idiot on the Op-Ed desk once declined an Elie Wiesel piece on the ground that “we don’t need to hear any more about the Holocaust.” He wound up quaffing on...
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