Food

  1. Home Bar: The Winter Sun

    It’s Negroni Week, and to celebrate, I’m revisiting one of my favorite drinks for any occasion. I wrote about the classic Negroni last year, and it’s still my go-to choice for any night that I feel like having a cocktail at home. The balance of bitter, sweet, and spirit is easy to enjoy, and lends itself to simple variations based on Continue…

    It's Negroni Week, and to celebrate, I'm revisiting one of my favorite drinks for any occasion.
  2. Making the Kitchen Fun and Safe for the Family (+ a Special Discount)

    Cooking has always been my escape — an activity that could transport me from my tiny little kitchen to places I’ve been and hoped to visit. There is something meditative about chopping and slicing, kneading and stirring. When Matt and I started living together, it became something we did together; we’d take on elaborate cooking Continue…

  3. Honeydew and Lemon Verbena Popsicles

    We’re packing in trips like there’s no tomorrow before these babies arrive. We still have some time (I’m nearly halfway there!), but with my growing belly, I’m already finding my energy decreasing. I used to go to LA pretty often, especially when I lived in San Diego. Back in those days, I was more interested Continue…

  4. The Six Best Ways To Make Pour Over and Immersion Coffee

    A good pour over can change the way you think about coffee. At least we found that to be true the first time we tried manually brewed pour over coffee. Hand crafted coffee provides you with the ability to control every variable in the brewing process (i.e. dose, grind size, water temperature, pour speed, bloom Continue…

  5. 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…

  6. 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…

  7. 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…

  8. 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…

  9. 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…

  10. 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…

  11. 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…

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