I've recently been really into bulgur--a grain that is popular in Middle Eastern dishes, most prominent of which is tabbouleh salad. I love making big...
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...
Yesterday, I participated--for the third year in a row--in the JP Morgan Chase Corporate Challenge.For the third year in a row, I ran all 3.5 miles, w...
I made brownies a lot as a kid. Growing up in a Catholic, Irish-Italian neighborhood in New Jersey as an immigrant kid, I took every opportunity to be...
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...
A friend of mine has been talking about checking out this little sushi joint in the Castro all summer. We tried to go back in June, I believe, but the...
This post is devoted to my favorite partner in crime and sidekick in the kitchen--Matt. While Matt is often relegated to the sous chef position (we've...
This past weekend, I spent an amazingly packed two days and one night hanging out with my girlfriends from college (plus a few boyfriends, friends and...
Since I was a child, I've had a pretty antagonistic approach to beets. Coming from a Russian family, I was forced to eat a lot of Borscht--hot, chille...
Oh glorious 3 day weekends, what lovely little gifts you are. A long weekend, followed by a short week: what a fantastic notion! If only every week co...
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