"It's Only Food" Blog at Allrecipes.com

"It's Only Food"

May 29, 2012 6:14 am 
Updated: Jun. 19, 2012 9:30 am
Dear graduating class of 2012: As you set forth upon the world in your enthusiasm to make it a better place, I would like you to remember a few things: -Every generation before you said they were going to change the world, not everyone did. -Forget everything you learned in school about you… MORE
Apr. 29, 2012 8:01 am 
Updated: May 7, 2012 4:48 am
What would it be?  If you could own and manage a restaurant, what kind would it be.  I have always dreamed of owning a small diner, open for breakfast and lunch.  We would serve all the standard diner fare, but kicked up a bit; instead of the normal mushroom burger, it would be a portabella… MORE
Apr. 2, 2012 4:39 pm 
Updated: Apr. 11, 2012 5:04 pm
We all have our favorite utensil, equipment or tool to suceed in the kitchen, be it a juicer, zester or egg pan. I would like to hear from you dear readers about what your favorite culinary tool is, extra points for the really weird. Thanks and have a great Easter CJ MORE
Mar. 20, 2012 5:32 pm 
Updated: Mar. 24, 2012 5:29 am
Spring is trying to make a premature appearance here in Minnesota and beside the long-awaited thaw and the resurrection of baseball, golfing, garage sales and fishing, we dream of the day the men can pull the Weber’s out of the garage and anoint them with slabs of animal flesh to grill upon… MORE
Mar. 16, 2012 10:22 am 
Updated: Jan. 16, 2013 4:06 am
Recently we discussed the joys of waitressing and the old days when the waitress actually did all the work. That discussion was a perfect segue into this blog post. A lot of the comments left by you the readers mentioned that customer service has gone to heck, or that all the help the… MORE
Mar. 11, 2012 9:54 am 
Updated: Mar. 13, 2012 6:25 pm
Located at the base of Mt. Rushmore in Keystone, South Dakota, Arriba Mexican Grille is a welcome stop for those weary travelers and vacationers who long for something besides the normal tourist cuisine.Arriba literally means an exclamation of pleasure, elation or approval, so this oasis of… MORE
Mar. 1, 2012 8:19 am 
Updated: Jan. 16, 2013 4:13 am
Back in the day, a waitress would seat you, wipe off the table, take your drink order, bring your drink order, take you order for apps and the meal, and actually bring it out; then they would ask if you wanted dessert, bring it to you if you wanted it, then give you the check and ring you up… MORE
Feb. 25, 2012 3:59 pm 
Updated: Jun. 11, 2012 7:41 pm
We all know what fat is.  Bacon grease, chicken skin, butter, lard and cream, just to name a few. Fat is a nutrient. It is crucial for normal body function and without it we could not live. Not only does fat supply us with energy, it also makes it possible for other nutrients to do their… MORE
Feb. 7, 2012 3:38 pm 
Updated: Feb. 14, 2012 6:35 pm
Every year on Valentine's Day, couples go out dining in quiet candle-lit restaurants to celebrate the holiday of romance.  Now I am not one to take away from the bottom line of any food establishment, but staying in a cooking for your beloved does not have to be a panic-inducing project. And… MORE
Feb. 4, 2012 10:33 am 
Updated: Mar. 1, 2012 10:57 am
For the last three years my wife and I have had an on again-off again love/hate relationship with the IHOP in the Riverdale Mall in Coon Rapids MN.  In order for them to improve their awful ways, we have kept coming back with an open mind for breakfast many times.  We evaluate our visits by… MORE
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John Politte

Home Town
Leavenworth, Kansas, USA
Living In
Coon Rapids, Minnesota, USA

Member Since
Oct. 2009

Cooking Level

Cooking Interests
Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Vegetarian, Kids, Quick & Easy, Gourmet

Gardening, Hiking/Camping, Walking, Fishing, Reading Books, Music

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Versatile Chicken Salad
Versatile Chicken Salad

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Beautiful Broccoli Salad

Broccoli salad makes a great side dish or a light main dish on a warm night.

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About Me
I have been a professional restaurant person for 30+ years. I started out as a dishwasher and worked my way up the ladder. No schooling except for hands on experience in locations around the USA. I am now starting my own business as a consultant and food writer.
My favorite things to cook
Everything-except baking and desserts
My favorite family cooking traditions
Gravy, my side of the family is mostly French , so we love the sauces and gravies.
My cooking triumphs
Starting my own public access cooking show-"It's Only Food". Did 33 shows in 3 years as the chef and producer. It certainly opened up a lot of doors and paved the way for changing the way I look at food.
My cooking tragedies
Missing my family growing up and working 80 hour weeks, but I can say that it paid off. No regrets.
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