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Click here for the WTC recipe index, and scroll to the bottom of this post for a printer-friendly version of today’s recipe. Happy holidays! I have an early present for you in the form of the most delicious salmon recipe. It is a new obsession and I think you’re all going to love it. I’m sending this week’s recipe a bit early since I know many of us are feeding lots and lots of people this week.

🇹🇭 THAILAND 📍 1271 S. La Brea Blvd., Mid-City, Central Los Angeles 🅿️ Small motel lot and street parking 🥤 No Alcohol (applying for license) 📸 All photos by Jared Cohee for Eat the World Los AngelesWhile waiting for a restock of the main ingredient of gaeng pak wan, a soup made with ant eggs available at the new location of Spicy Sugar Thai, the restaurant popped up in a wonderful homage on the pages of Time Out Los Angeles.

Back in 2005, they introduced an Indian Spider-Man. Pavitr Prabhakar, the Spider-Man of Earth 50101. He lived in Mumbai, India, and he protected his local community. Developed by Sharad Devarajan, Jeevan Kang and Suresh Seetharaman, along with director Satyajit Ray, the 2005 miniseries re-imagined the Spider-Man Origin story with an Indian superhero, an… ncG1vNJzZmimmaCytLSNrKybq6SWsKx6wqikaKhfnru1vs6drJyhnpx6tLzInZyrZZ2Wu261zZ2gmmWnp7a1wMSn

I’m desperately trying to revive my weekly Weekend Warrior column, which is more about reviews than box office these days, but since the embargo for Sony’s animated sequel drops before I can possibly write up the rest of the week’s movies, you’re getting another separate stand-alone review for this one. Now, don’t tell Dan Slott this, but I was never the biggest fan of the Spider-Verse in the comics. It started out as a cool and unique idea, but over the years, it’s just gotten a little out of control, as it’s been used as an excuse to convince readers they need to buy more comics.

Grilling season is officially here, which means it’s the perfect time to share one of my favorite ways to cook a better hot dog. With this simple extra step you get more surface area, ready to get smoky and caramelized, more flavor and more fun. Cutting the hot dogs in a spiral creates these fun little gaps ready to trap in all of your favorite toppings. You get more flavor in every bite and a little less mess.

ONLY READ THIS if YOU’VE FINISHED THE BOOK. I’m taking the liberty of opening this up to talk about the book in its entirety and to dive into what I loved and all the spoilers! This was a 4 star read for me! Last chance. This was published March 19, 2024. I read one of Steve Cavanagh’s books a few years ago and loved it. Thirt3en was such a great psychological thriller that was about the killer was on the jury for someone else accused of his crime!

So you’ve been researching Autism for awhile now, and you’re past the point where you need the basic terminology to be explained but you still want to keep learning… You don’t need the flash card style slideshows defining what something is, but you want to keep researching… Enter Dr. Devon Price, writer, author, and former social psychologist who has written many pieces on Medium and two books (so far). Dr. Price shares a variety of social media posts: written text, images, videos including livestreams, and links to the long reads under a few different monikers: drdevonprice, drdemonprince, and Typer Durden.

Happy spring, everyone! It’s finally here after a string of unusually cold and rainy days. I’m still in the mood for soup though, as it’s not so warm yet. Today I’m sharing an outtake from Veg Forward (which will be out in less than three weeks!). There were quite a few recipes that didn’t fit for one reason or another. If you pre-ordered my book, you’ll be getting an opportunity to access NINE more recipes that didn't make it in.

Hello! Welcome back! Skip all the rambling and scroll right to the bottom of this post for a printer-friendly PDF of the recipe only. Spring is springing, and my kitchen is doing the same. Heavy, comfort-laden dishes are moving aside to give fresh, veggie-forward meals their time to shine. Things that require a little less cooking and are made to be eaten in the sunshine, a cool breeze on your face and a glass of wine in your hand.