How the Digital Era Has Made Us Better and Worse Tippers

I took a cab to the airport for a work trip recently and when I swiped my credit card to pay, the screen asked me if I wanted to tip 15, 20, or 25 percent. Sure, 25 percent sounds good, I thought.

Calculating the Costs: Winter Squash Carbonara with Pancetta and Sage

Butternut squash is something I only eat during the winter season, which is why I was drawn to this particular recipe. Also you can’t go wrong with anything involving pasta and pancetta. I also liked that the butternut squash sauce was creamy without the need to have actual cream in it, so it felt less heavy.

Calculating the Costs: ‘Pan-Roasted Chicken with Harissa Chickpeas’

The recipe I tested this weekend was one I found in the January issue of Bon Appétit for Pan-Roasted Chicken with Harissa Chickpeas, which I decided to try based on the photo and the fact that I had never cooked with harissa. Bon Appétit insisted that “harissa is a great shortcut ingredient to flavor,” and the number of ingredients seemed reasonable.

Last Night With Adam Rapoport

Last night I went to an American Society of Magazine Editors event where former GQ styles editor, current Bon Appétit editor-in-chief Adam Rapoport was giving a talk about how he got to where he is today, and how he’s attempting to save the future of food magazines.