Portuguese food is profoundly unfussy. Throw the stuff together: a meal. It is simple and satisfying. It’s a little different than the Mediterranean diet – which is good in Italy, heartburn-inducing in Spain, and heart-attack-inducing in France – primarily because of all the codfish. They have the Moorish influence with things

Kyle Chayka observed in the New Yorker that “the Internet today feels emptier, like an echoing hallway, even as it is filled with more content than ever. It also feels less casually informative.” I'm a writer; I spent the last twenty years online absorbing a huge amount of

Welcome to the Kitchen. I am Ernie. This is what my kitchen looks like.