Food

  1. Premium digital content is available to Pairings Box subscribers only.

    Please subscribe or login if you are a subscriber.

    ExclusiveSmoky Clam Chowder with Potatoes and Spring Onion

    Serves four 3 1/2 pounds of clams 1 tablespoon of butter 8 ounces of smoky bacon, diced 2 stalks of celery, finely diced 3 cloves of garlic, minced 1 shallot, finely diced 2 spring onions, finely diced (greens and bulbs) 3 yellow potatoes, diced 1 bay leaf 3 sprigs of thyme 4 cups of water Continue…


  2. ExclusiveGarlicky Asparagus with Meyer Lemon

    Premium digital content is available to Pairings Box subscribers only.

    Please subscribe or login if you are a subscriber.

    Serves four 1 bunch of asparagus 2 garlic cloves, minced extra virgin olive oil salt and pepper, to taste Meyer lemon zest, to taste 1. Preheat your oven to 400 degrees Fahrenheit. Trim the ends of the asparagus and toss the stalks with the minced garlic on a large baking sheet. 2. Generously drizzle with Continue…

  3. ExclusiveGrilled Bourbon Banana Bread with Lemon Mascarpone

    Premium digital content is available to Pairings Box subscribers only.

    Please subscribe or login if you are a subscriber.

    serves four – six 1 cup of whole wheat pastry flour 1/2 cup of all-purpose flour 1 tablespoon of bourbon 1 teaspoon of pure vanilla extract 2 large, browned bananas 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1/2 teaspoon of ground cinnamon 1/3 cup of crème fraîche 3/4 cup of sugar 2 Continue…

  4. Home Bar: A Simple Mai Tai

    Tiki culture gained its notoriety after World War II vets returned from the South Pacific looking to recreate their experience abroad. Donn the Beachcomber and Victor Bergeron (Trader Vic) are credited with bringing the tiki drinking culture to the masses in the 1930s through their restaurants — it’s still disputed as to which of them Continue…

  5. Vegetarian Black Bean Enchiladas for Cinco de Mayo and Beyond

    This recipe couldn’t be better timed. Today is officially Cinco de Mayo, and in addition to sharing some links (at the bottom of the post) to some last-minute Cinco de Mayo-themed recipes, for once in my blogging career, I am posting a holiday-themed dish on the actual day of the holiday. Hooray! My lovely friend Continue…

  6. Tara’s Flat Potatoes and Loads of Feelings

    I’ve never met a potato I didn’t like but my very favorite kind has a particularly crispy skin. I especially love when the top bubbles up a little, like a thin piece of parchment paper, tenting the soft center. And oh when you bite through the crust and reach the creaminess inside — it all Continue…

  7. 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…

  8. 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…

  9. 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…

  10. 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…

  11. 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…

Recipe index

Filter by