Oh, the power of Twitter. A few weeks ago, as I was getting ready to head down to Berkeley for a ballet, I asked the Twittersphere if anyone had any g...
Bolognese is a traditional Italian meat sauce for pasta. It's awesome with linguine and papardelle--wide, long and sticky noodles that absorb the flav...
Beets are the shaggy, frumpy, rough around the edges type of vegetable that reminds me of a grumpy old history teacher. With awkward magenta lips and ...
Someone once told me that Colorado sees something like 300 days of sunshine per year. I might be totally off on this number, but I thought that my odd...
If you haven't noticed already, I kind of have a thing for eggs. They're sort of the whole package. As a child, I exclusively ate yolks. Who wants the...
I've written about salmon a few times now--here and here. I'm not usually too particular on buying farm raised or wild salmon, but the last few times ...
Sometimes a restaurant is so hyped up, that I begin to question just how good it could be. Such was the case with Nopalito, a long-anticipated newcome...
Saying that I 'like' chocolate is very much an understatement if there ever was one. I eat chocolate every single day. Do you think I'm lying? Go ahea...
Update: October 31, 2010: This recipe can now be found in Foodista's Best of Food Blogs Cookbook: 100 Great Photographs, Recipes and Voices. Buy i...
Before I tell you about Canteen, I'll give you a little preview of what we had our sights on. You see, Downtown San Francisco, food snob capital of th...
After tasting pure heaven in the form of Striped Bass with Sage & Red Wine Butter, I knew I had to come back for more. I wasn't going back to Cha...