Guess Who’s Coming for Lunch? A Fantasy Meal with Mark and Jay Duplass

Guess Who's Coming to Dinner: Tami's Meals for Mensches — Guess Who's Coming to Dinner? Tami's Fantasy Meals

Guess Who’s Coming for Lunch? A Fantasy Meal with Mark and Jay Duplass

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Mark and Jay Duplass are the most multi of multi-hyphen brothers. They courageously and creatively tell real stories with great humor and even greater heart. They write, act, direct and produce for film, TV, cable, and streaming. These New Orleans natives, who studied film at the University of Texas at Austin, are true Californians nowadays, and  I have quite a meal planned just for them and their families.   An Ode to Duplassity There used to be triple threats who act, sing, and dance. Then the Duplass brothers kicked that in pants. Filmmakers, producers, writers and more, Actors, directors and memoirists galore. Dealing with Netflix, like a Weinstein, with aplomb I can’t wait to see movies that are never dumb. These men from New Orleans have humor and heart, They… Read More

Stew vs. Soup, the 2016 Mushroom-Barley Edition

The Weiser Kitchen™ — Tami Ganeles Weiser

Stew vs. Soup, the 2016 Mushroom-Barley Edition

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Ah, weekend winter game time is in full swing and it’s time to address the real fight. One of the greatest cooking paradigms every posed. One of the most important quandaries for mankind since the Ice Age. Is it stew or is it soup? Okay, I know, solving this conundrum, even taking a strong stance in this millennium-old dispute, probably won’t bring about world peace, but hey, I get asked this question virtually every day, so here comes an answer. (You can tell I was a lawyer right now; I didn’t say that I have the answer, but an answer.) Ladies and gentlemen of the jury, I decided to narrow down the evidence for my case to a specific pairing—a family favorite: mushroom barley soup. A few more grains of… Read More

Super Snack Sunday

The Weiser Kitchen™ — Tami Ganeles Weiser

Super Snack Sunday

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I surprise myself by saying this, but I love this time of year. I love Super Bowl Sunday. I say “I surprise myself” because, truth be told, I’m not a huge football fan—baseball is more my game. But like many of you, I live with others who worship the gridiron and obsess with fantasy football. For most of the season, I enjoy watching, listening to the fantasy lineup and hearing about the issues. I’ve learned to appreciate the art of the game after so many years. But honestly, I’m rarely deeply, personally involved. And the fact that most Super Bowls are such overhyped, pretty boring games and do not involve the teams I’ve learned to follow should make it a pretty nothing day. But that’s not what happens. When it’s… Read More

Guess Who’s Coming for Brunch? Rashida Jones!

Guess Who's Coming to Dinner: Tami's Meals for Mensches — Guess Who's Coming to Dinner? Tami's Fantasy Meals

Guess Who’s Coming for Brunch? Rashida Jones!

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Rashida Jones, you were born into music and the arts (musician Quincy Jones and actress Peggy Lipton), but it’s the range of artists that you are, your palpable brilliance and your charming goofiness that I adore. You were fabo in TV’s Parks and Recreation, touched me in Celeste and Jesse Forever ( which you co-wrote) and you have proven yourself as a serious documentary filmmaker (Hot Girls Wanted) as well. And you can sing!  Rashida (Sung to the tune of “Maria” from West Side Story) Rashida! I’m making a brunch for Rashida. Because your talents shine, With warmth-defying times, It’s true. Rashida! This fantasy meal is bespoken, Because you are so bright and educated right, it’s true. Rashida! Rashida, A wordsmith that paints with real feelings, Funny and tender, (sigh) revealing, Rashida. (Spoken)… Read More

Cinnamon Girl

The Weiser Kitchen™ — Tami Ganeles Weiser

Cinnamon Girl

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I adore cinnamon. All cinnamons—Ceylon’s mild variety, Vietnam’s powerhouse, and the cassia that hails from the warmest part of the Americas. And like most Americans, I love cinnamon in sweets. But I also love it in savory foods. Cinnamon is often overlooked for its savory uses, which I—in my small corner of cyberspace—am about to right. Every culture uses a cinnamon in their savory foods—and yet we are all stuck on using it in Cinnabon-alikes and monkey breads. Fine and dandy for that I say, but honestly I can’t think of a great chili or a south Indian dish without some cinnamon. It’s a foundation ingredient, like bay leaves, and if it isn’t there, you know something is missing. It adds depth and complexity, not just the familiar warmth the… Read More