Allow yourself to do something with the burnt rice and other tips on working with what you've got in the kitchen (and beyond).

Show Notes

Tamar Adler is the Kitchen Shrink. Sign-up for her Substack today! 

Tamar is the author of The Everlasting Meal Cookbook, Something Old, Something New and An Everlasting Meal. She's coming to Michigan later this month. 


February 27 (Traverse City, MI):

February 28 (Grand Rapids, MI):

February 29 (Three Oaks, MI):


Tamar was an editor at Harper’s Magazine from 2001 through 2004. After cooking at Prune restaurant one summer, she became the chef of Farm 255, in Athens, Georgia. She eventually moved to California to cook at Chez Panisse in Berkeley, California.

Tamar has been writing full time since 2011. She has been a columnist for the New York Times Magazine, has reviewed various books for the New York Times and the New Yorker, and has been lucky enough to cover topics as wide-ranging as seaweedhot dogs, baby weaning, and diet culture for Vogue Magazine.

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