Food

  1. How to Make Popsicles: Raspberries & Cream

    I’m not usually very good at staying silent. I’m often quick to judge and make a statement. In the heat of the moment, I often see things in black and white. Rarely do I admit that most things in life lie somewhere in between. But the gray often signifies an acceptance of discomfort, and most Continue…

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  2. ExclusiveLemony Vegetarian Ramen

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    *Serves four For the soup: 8 cups of water 1⁄2 cup of shoyu 1 heaping tablespoon of finely grated fresh ginger Zest from 1⁄2 lemon, plus more for garnish 1 package of ramen noodles 1 cup of sugar snap peas 1 large handful of mizuna greens and/or baby bok choy 7 ounces of enoki mushrooms Continue…

  3. ExclusiveJapanese Restaurant-Style Salad

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    *Serves four For the salad: 1 large head of butter lettuce 3-4 radishes, very thinly sliced microgreens for garnish (optional) 2 teaspoons of Japanese Gomashio*, more or less to taste For the Carrot-Miso Dressing: 2 large carrots 2 tablespoons of white miso 2 teaspoons of finely grated fresh ginger 1 tablespoon of toasted sesame oil Continue…

  4. ExclusiveJapanese Sunomono

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    *serves four 1 1/2 large English Cucumber, thinly sliced, preferably using a mandoline 1/4 cup of brown rice vinegar 2 teaspoons of sugar 1 teaspoon of kosher salt 2 teaspoons of Japanese Gomashio* microgreens, for garnish *This month’s Premium Ingredient 1. Combine the brown rice vinegar, sugar, and salt in a bowl. Whisk to mix Continue…

  5. How To Build a Beautiful Charcuterie Plate For Any Season

    Charcuterie plates have gained major traction over the last couple of years but I like to think I’ve been creating and eating them well before they were ever ‘cool.’ Being Russian, I’m very familiar with the concept of eating a plate of cold cuts, pickles, and vegetables as a pre-dinner appetizer (we call them zakuski). Continue…

  6. 8 Healthy Road Trip Snacks for Your Next Adventure

    Growing up, my dad hated flying. We drove everywhere. I mean everywhere. When it came time to move to California from New Jersey, my dad even drove across the country (thankfully, I was spared and flew with my grandpa months later). Back then, I had a mixed relationship with all these road trips. I was Continue…

  7. Merengue Milk Ice Cream (Leche Merengada)

    Around this time last year, we were beginning to hunker down. Preparing for the twins’ arrival. We hadn’t yet realized that we’d be moving to Seattle, hadn’t yet purchased our home, and hadn’t yet figured out what life would like. The idea behind SOUNDS DELICIOUS was in its infancy. I felt more scared than I Continue…

  8. Cacio e Pepe Zoodles

    Today I’m sharing a recipe I developed in partnership with Thrive Culinary Algae Oil. All opinions are my own. Thanks so much for supporting the brands that help us do what we do! How do you start a post about zucchini noodles when you know so many terrible things are happening around the world? I Continue…

  9. Lavender Lemonade for West Elm

    We’re sharing another recipe on the West Elm blog today! Adapted from our super popular Rosemary Vanilla Bean Lemonade, this refreshing drink is made using both dried and fresh lemonade. Hop on over to grab the recipe AND a new playlist, too. If you love lavender, try your hand at our lavender latte and or lavender-sea Continue…

  10. Home Bar: Cygroni (aka Cin-Cyn)

    Home Bar: Cygroni (aka Cin-Cyn)

    Negroni Week has crept up on me once again. Every year, I’m surprised to see how much the participation has grown… San Francisco alone has 105 participating bars and restaurants this year donating a percentage of the profits to charities of their choice when you order a Negroni or Negroni variation from their menu. Check Continue…

  11. Frisée Salad with Warm Bacon Vinaigrette

    Thank you so much for helping us spread the word about our Kickstarter. We’re humbled by the response so far (over 75% backed!) but we still have 25 days to go! Learn more and back the project here. I am surprised by my own change of heart. I am the sort that’s not easily convinced. Continue…

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