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Chocolate-Sesame Babka
Articles from this Issue
Editor’s Note
Cheap Eats
By Christopher Kimball
I have never had any interest in being a chef—the hours, the alcohol, the public and the pressure—but I have gallons of respect for anyone who does. The work is brutal physically and emotionally, and fame and fortune are fleeting—80 percent of restaurants fail within five years of opening. So if you can make a tolerable living cooking and serving, Godspeed, but I’ll take a pass.
Early in my food career, eating out was pure adventure. I was thrilled to...
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