Nancy Leson

I've long enjoyed and profited from the food experiments conducted by J. Kenji-Lopez-Alt on the Serious Eats website.  I expect even more enjoyment, both in the reading and the cooking, from his new The Food Lab: Better Home Cooking Through Science.

Think Mom's same old Thanksgiving mashed potatoes are boring? Jejune? Predictable?

Debbie Lee's are anything but. And they all started with a happy accident.

Lee is the owner and operator of the Los Angeles-based Korean-American restaurant Ahn Joo, and the author of Seoultown Kitchen: Korean Pub Grub To Share With Family And Friends. While Korean by heritage, Lee didn't grow up eating traditional Korean foods.

Tad Doviak

With my wife Calamity Cheryl off riding the range with her saddle bum pals I'm free to run wild in the kitchen.

In this Food for Thought I had a lot of fun lording it over Nancy Leson about my garlic garden.