Kevin Pang
Kevin Pang was the founding editor of The Takeout, and director of the documentary For Grace.

Not too late to change headline to: Screaming Zinfandelities Read more

I mean, this was just the loveliest thing to read. Read more

Also, the milk-braised pork shoulder at The Purple Pig is pretty special. Read more

Almost all the recipes I cooked from the book fell on the spectrum of “fine” to “pretty good.” I think our palates have been spoiled by more involved recipes with twice the ingredients and contemporary cooking techniques. Read more

Just stopping by at my favorite website! Read more

I think the idea of serving Wagyu ribeye with Chapagetti is pretty freakin’ awesome. Read more

I guarantee you won’t even taste it. (Think of it this way: ranch dressing is essentially mayonnaise with a few more ingredients.) What I’d suggest is to whisk together 1 egg yolk, lemon juice, salt, and a bit of canola oil. That way you can make homemade mayo without investing in a whole container. Read more

Oh yeah, totally. I’d use cubed chicken thighs though. And maybe consider a heavier breading. Read more

I’m no longer an Overlord but I will enjoy being a simple plebeian around these parts  Read more

You caught me in a generous mood  Read more