UPDATE: THIS GIVEAWAY IS CLOSEDA while ago, I wrote a post about how to be a great host, so I thought it was time to follow up that post with ...
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...
B'stilla. Now that's a word you've probably never heard before (perhaps I'm being presumptuous). Until a few years ago, it certainly wasn't a dish I...
Have you started making your New Year's Resolutions yet? I haven't, but I know one thing: good cooking/eating is at the top of my list for 2010. If yo...
Gluttony might be one of the seven deadly sins, but on Thanksgiving day and the few days thereafter, we all seem to be forgiven (or at least try to fo...
I like a one pot meal. It's no wonder I'm really into soups, stews and 'bowls' of all kinds (brown rice, bulgur, couscous). There is something so home...
Traditional tagines are often made with meat (lamb, chicken), and take advantage of a wide range of aromatic ingredients (from preserved lemons to apr...
San Francisco is finally, finally seeing some warmer weather. We haven't had the worst of winters, but I'm always happy to bid adieu to rains and chil...
I swear I don't just eat chicken. It's just that, lately, I've been on this kick of trying to do new things with it. And every time I try something di...
I'm always looking for new ways to switch up my chicken routine. You know what I mean--same 'ol, same 'ol. I think that chicken is a super versatile p...