Informação
- Associação:
- washingtonpost.com food blogger, freelance writer, curious cook
- Local:
- Seattle, WA
- Data de Nascimento:
- 22 de Agosto de 1966
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Fotos
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From the Front BurnerActualizado há cerca de 11 meses
Ninguém adicionou fotos de fãs.
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3 de 223 notasVer todas
- Tasting Life 10 de Julho de 2009 5:00
- Ask Kim: For Old Times' Sake 9 de Julho de 2009 5:00|3 comentários
- At the Movies: (Fish) Food for Thought 8 de Julho de 2009 5:00
Eventos
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- A Mighty Appetite-Celebritolog...
Renaissance M Street Hotel
quinta-feira, 4 de Dezembro às 18:00
Laura Cool Mann Hi Kim! There was a great Cuban place in Key West that you recommended and I can no longer find the article - we've been and loved it and now can't remember the name of it - we're going back this weekend and really want to go. Can you share the name again?
Julie Lerner
Hey there,
Are you going to reunion?
Esther I made your zucchini boats for dinner last night. They were delicious!! And I felt virtuous by eating such a low fat/meatless meal. Yay!
Kim O'Donnel an astrological tie-in to home canning & why this nascent project I'm involved with -- Cans Across America -- makes good celestial sense
planetaryapothecary.com
Astrologically, the planet Saturn has a bad rap. It’s often seen as the party pooper, the bringer of doom and gloom, the one that creates blockages in the pursuit of our desires. When a Saturn transit ...
Kim O'Donnel My column at True/Slant now out of the gate!
trueslant.com
Lean protein that’s good for the heart and the brain. Rah, rah, Omega-3s. That’s what the doctor will tell you about fish. In fact, the American Heart Association recommends a minimum of two servings a week.
I have a very special friend named Ethan, and in just a few days, the grownups in his life will be celebrating his first birthday...
As some of you may already know, this is my final week in the AMA ‘hood. But before this blog was born, I had another baby called What’s Cooking, the longest-running cooking chat on the Web until she was put to rest in March. KOD on a very important call. Si...
Back in May, I featured three newly released food documentaries, just a taste of the cinematic smorgasbord on offer this summer. Now there’s another film on the menu, and this one, in my opinion, is worth chewing on. 2048. ...
"A recipe is like a road map," writes chef Lauren Braun Costello...
I was the proud owner of an oversized bag of just-picked spinach, one of the many locally harvested treats I picked up on Thursday at a Seattle farm market...
Alison Santighian kim, what's the best way to get a question to you ahead of the culinate chat? here?
(Kim O'Donnel) A bluesy/gospel concert on the grounds of Seattle’s Woodland Park Zoo last week was the inspiration to dust off my vintage picnic basket and actually put it to good use (please don't tell my mother it's been hiding in the basement). ...
It’s rare of me to make generalizations, but doesn’t everyone in America make potato (pronounced ‘puh-tate-uh” if you’re from Philly) salad for the Fourth of July? Correct ...
I’m hardly a matchy-match kind of cook or party hostess; in fact, I prefer a motley assortment of colors and styles on my table than a uniform set of dishes and cutlery (after all, I did grow up with a pink piano in the dining room). ...
Moo shu veg fixins. (Kim O'Donnel) I’ve become a regular at Real Food Has Curves, the latest Web venture for cookbook duo Mark Scarborough and Bruce Weinstein. ...
