Food

  1. Whole Wheat Belgian Waffles with Warm Berries and Whipped Cream

    Despite the very limited space in my kitchen, I’m particularly fond of my breakfast vessels and gadgets because I am particularly fond of breakfast. If I were to choose my last meal, it would very likely be breakfast. If push came to shove, it would always be sweet (though not cloyingly so), but I’d throw Continue…

    The older I get, the more rigid I am about breakfast. It is a routine that keeps me grounded, even when nothing else in life feels that way.

  2. Home Bar: “Som” Honey, a Drinking Vinegar Experiment

    Exploring the stalls of my neighborhood farmers’ market, it appears that here in California, we’re hitting the sweet spot in between winter and spring — you can find asparagus and brussels sprouts right next to blood oranges. While I’d love to see some rain to ease our state’s epic drought, I can’t help but deal Continue…

  3. Curried Sweet Potato Soup with Crispy Black Lentils

    I’m partial to soup. “Bowl food” as Sara dubbed it, is my kind of food and this, among other things such as our husbands’ bordering-on-obsessive love of coffee, makes Sara the sort of person I trust when it comes to eating and living. Her first book is in frequent rotation and her second, appropriately titled Bowl Continue…

  4. Mastering the Art of Ice, and a Classic Mint Julep

    Water is never listed as an ingredient in cocktail recipes, and yet it exists in almost every single one. Many people don’t think twice about why drinks are served with different types of ice — big blocks, spheres, small cubes, crushed ice, or maybe even none at all. And yet, there’s a reason for each Continue…

  5. Date Shake with Toasted Nuts

    I distinctly remember when smoothies became a presence in my life. It was in high school, when the first Jamba Juice opened in a strip mall near my parents’ house — the same one with the movie theater. On a hot summer day, we’d get dropped off to wander with our smoothies until it was Continue…

  6. ExclusiveIceberg Wedges with Buttermilk-Blue Dressing, Pecans, and Bacon

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    Serves four For the salad: 1 head of iceberg lettuce, quartered or cut into eights (depending on size) 1 tablespoon of roughly chopped pecans crumbled blue cheese minced chives 3 strips of cooked (crispy) bacon, roughly chopped freshly ground pepper For the dressing: 1/2 cup of well-shaken buttermilk 3 ounces of blue cheese 1/2 cup Continue…

  7. ExclusiveCabbage, White Bean, and Chorizo soup

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    Serves four 1/4 cup of olive oil 1 large onion, diced 2 large garlic cloves, minced 1/2 cup of chorizo sausage 1/2 green cabbage, shredded salt and freshly ground pepper 1 teaspoon of juniper berries, lightly crushed with a mortar and pestle 2 1/2 cups of cooked white beans (from about 1 cup dried) 6 Continue…

  8. ExclusiveJuniper Honey Ice Cream

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    makes one quart 1 1/2 cup of whole milk 1 1/2 cup of heavy cream 3 large eggs + 2 large egg yolks 1/4 cup of fragrant honey 1/3 cup of sugar 1 tablespoon of juniper berries, lightly crushed 1. Combine the milk, cream, sugar, honey, and juniper berries in a medium sauce pot. 2. Continue…

  9. The Sazerac, and a Little Taste of the Big Easy

    Live music, po’ boys, crawfish, daiquiris, Abita beer, and Sazeracs. If you don’t manage to fit all of these in when you visit New Orleans, you’re doing it wrong. If you’re planning a trip to the Big Easy (perhaps you’re considering Jazz Fest in late April/early May?), here are some tips for good eats and Continue…

  10. ExclusiveBoozy Dark Chocolate & Strawberry Soda Float

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    Makes four large float glasses 1/2 cup of water 1/2 cup of sugar 1 cup of chopped strawberries 1 liter of sparkling water 1 pint of dark chocolate ice cream 4 ounces of clear rum (optional) 1. Bring the water, sugar, and strawberries to a boil over medium-high heat. 2. Turn heat down to medium Continue…

  11. ExclusivePistachio Salt & Pepper Baked Onion Rings

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    Serves six 2 large yellow onions, peeled 1 cup of all-purpose flour 2 teaspoons of baking powder 3 large eggs 1 cup of breadcrumbs 1 cup of shelled pistachios 1 tablespoon of Szechuan salt & pepper 2 tablespoons of canola oil (or cooking oil spray) 1. Preheat your oven to 400 degrees Fahrenheit and line Continue…

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