If you stop by the Kitchen, you'll notice that Kasey and I are getting ready for Thanksgiving. She has prepared a savory, custard-like bread puddi...
If you stop by the Kitchen, you'll notice that Kasey and I are getting ready for Thanksgiving. She has prepared a savory, custard-like bread puddi...
I tend to celebrate Thanksgiving twice: once with my friends (in the form of an annual potluck) and once with my family. What I love about Thanksg...
Breakfast Almond Flour and Bourbon Vanilla Pancakes Asparagus Frittata Avocado Toast with Poached Egg Baked Pancake with Lemon Sugar Baked Pump...
If you read these pages regularly, you are already familiar with Davye Hyde (a.k.a. Memory Tapes), but you may not have heard his pre-Memory Tapes mat...
Can you ever really stop looking forward to cake? I mean, there's a reason you get one on your birthday and your wedding day. Cake is a celebrat...
Kasey recently prepared the recipe featured today on eating/sf - a brown sugar cake - to welcome some guests visiting from NYC. And as far as I ...
The other day, I opened up a leatherbound journal that I had updated over the course of my last two years of college and first year out of colle...
It came to my realization that while I share a lot of my personal life on this blog in the context of eating and traveling--I don't talk much abou...
The lemon-rosemary focaccia featured on eating/sf today made me the envy of my office when I used it as the bread for my lunch sandwiches. It is j...
Ok, this is a repost. I sorta deleted a portion of the original post, had to put some work into making it go live again, and thought I'd post th...
It seems rather ironic that I am sharing a recipe with you today for chicken and dumplings. Why? Well, after a frigid, season-long winter this s...