The David Blahg is on the Move!
Hello, Blahgers! I wanted to give you a little heads-up. I’m no longer publishing my blahg posts here. Because of all the craziness (and unfairness) of Google’s algorithms, my posts aren’t being found by many folks. So…since I love to write and you seem to love reading what I write, I’m moving these posts over to Substack–one by one. I’m also creating lots of new content over there as well. It’s free to subscribe. Simply visit:
☞ The David Blahg on Substack
Chow,
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I’m a three-time James Beard Award-winning food writer, cookbook author, memoirist, podcast host, and publisher. I enjoy sharing recipes and stories of all kinds, including those of my Portuguese heritage. Let’s eat! Comamos!
The One
Love Food: Pork and Pie
My Mystery Date With The One
Grandma’s Silver Spoon
Zen and the Art of Cooking for The One
1 hr
Most Recent Posts From The David Blahg
‘Tis the Season to Feel Guilty
They’re Alive!
How to Buy a Thanksgiving Turkey
How To Grill Salmon
Some Like It Pink: Classic Sno Balls
How to Make Hummingbird Nectar
The Time We Almost Became Reality TV Food Stars
A Gay Man’s Super Bowl
Where is the Thickest Part of a Turkey Thigh?
Saying Goodbye to Devil Cat
Remembering Windows on the World
The Garden That Almost Ate Roxbury
Lasagne Bolognese
5 hrs
Pastรฉis de Belรฉm–The World’s First Pastรฉis de Nata
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Are You Causing Your Cat Whisker Stress at Dinner?
I Finally Tried Pimento Cheese: It’s Great!
The Goose of Christmas Past
Homemade Maple-Espresso Bacon
7 d 4 hrs 50 mins