(Can anyone name that tune, puddings?) On Saturday night, I invited some of my peeps out to my hood for a special little gathering that happens only once a year. "What makes this night different from all other nights?" I asked them. And their answers came back: "Indigestion;" "Epic Bowel Movements;"...

So this week, we’re going to be exploring some of the wonderful things I’ve gotten in the mail recently (except, of course, on Thursday. On Thursday, as usual, we’ll be exploring Top Chef and the wonderful things it does to my blood pressure). This is in part to keep me from writing about A-Ro...

To spare you all my thoughts on the WaPo food section's RIDICULOUS choice of pizza as the food to represent Phoenix in their Super Bowl article,* and to delay subjecting you to the multi-page, multi-video screed agains the lady in the Glade commercials that's been fermenting in my brain for months n...

It has been months since I watched a full episode of Semi-Homemade Cooking with Sandra Lee. I think the last one I watched all the way through was the infamous “Very Cherry� where she advised us to scoop something out with a “lemon baller.� It was partly ennui—you can only watch the same p...

So I was sitting in my little burrow on Saturday morning around 9:45, wearing my pajamas, watching a DVR'ed episode of General Hospital: Night Shift from a couple weeks back, and contemplating the day ahead of me. I had just followed up my extremely healthy yogurt and granola breakfast with a chaser...

Does Sandra Lee make cooking seem accessible—or unnecessary? That’s one of the questions that came up in the comments after a recent Serious Eats post about her Chefography special on the Food Network. Whether or not Lee should have been considered for a Chefography has already been disc...

My virtual protest of the culinary train wreck that is Sandra Lee comes to you in a variation of the classic French dish, Coq Au Vin. For this edition of  "I Loathe Sandra Lee", I've decided to show Sandra how to create a proper braised chicken dish.   Sandra created one of ...

Reasons I will never be a successful Semi-Hostess: 1) My boobs are far too pert2) My back-story is insufficiently tragic3) My annunciation, while not great, has not yet descended to the level where I’ll make something out of “strawburries� and “shremp bisk� and then declare that it’s “...

It's been a while since I've thought about Sandra Lee. But one Saturday morning, I couldn't sleep and found myself curled up on the couch watching Saturday morning Food Network shows.   Before I knew it, the queen of semi-homemade popped onto the screen in all her processed glory.  &n...