Ask Me Anything: Chef Stoner Food and Secrets of My Carry-On Bag

Every week I take your questions. This week, we talk about classy 4/20 recipes, why I always travel with red chile flakes and a quick delicious dessert idea.

Hello again! This week I’m speaking to you from La Fonda Boricua in New York City. I loved all your questions this week. Paid subscribers who would like me to answer questions about cooking, tipping, great Thai restaurants or whatever is on their mind can leave them in the comments section below. Ask your friends for their questions, too!

Please take a moment to vote for our digital series “Knife Skills,” which is up for a Webby Award—you can vote here. And a happy 4/20 to those who celebrate!

This week’s questions

Hong

I know you’re sober, but it’s 4/20 week and I’ve seen you in a Grateful Dead shirt so I thought I’d ask: Do you have any ideas for easy—very important that they’re easy!—recipes that will satisfy a bad case of the munchies? 

James

Thanks for your article about best Thai places. Have you been to Sway in Austin? It’s literally my favorite restaurant of all time. 

Jeff 

Is your favorite song "On The Road Again"?

Jewish Swordsman 

As a former tipped worker I'd love for tips to go the way of the Dodo even if it means I pay more as a customer.

Seamus 

With regard to tipping, how confusing is it for people who come from outside the US to know what to do when they visit here? How can restaurants make it easier for them?  

Ellen 

Bizarre Foods...do you REALLY like everything? Did you have to acquire a taste for anything in particular? Were you just exposed to lots of different foods as a kid/young adult?

Kim

What’s always in your carry-on bag? Also, do you take a neck pillow? 

Anastazja 

Do you have a go-to last minute dessert that’s not ice cream (or recommendations for one)?

Pat 

How should I store different kinds of vinegars? Apple Cider, Rice Wine Vinegar, etc.