Today I'm going to share with you a recipe from Alice Waters' The Art of Simple Food cookbook that's easy peasy, and so delicious (not like my fai...
Traditional tagines are often made with meat (lamb, chicken), and take advantage of a wide range of aromatic ingredients (from preserved lemons to apr...
There is something to be said for simplicity--and something to be said for turning a classic like tomato soup, and giving it a twist. Every once in a ...
Big grainy bowls are some of my favorite dinners--warm, hearty and satisfying, they are easy to throw together, nutritious and can often be quite expe...
I often start my weekend mornings thinking about what I could bake. Being the two person household that we are, it usually doesn't make sense to whip ...
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 might be talking these cookies up too much, but considering I ate five in one day, I think it's fair to say they are really, really, that good. ...
As kids, no matter where we come from, we tend to be pretty finicky. As a child, I had a very particular palate. I was averse to anything 'strange' or...
Above: Pre-FreezeI've had my ice cream maker now for approximately two and a half months. My first ice cream attempt was (surprise, surprise), a choco...
I'm pretty sure I've mentioned just how much I love breakfast in numerous posts. Oatmeal has been a recent love for me. Scarred by childhood memories ...
Chili is, by no means, a glamorous food. It is spicy. Messy. Gooey (in some cases, depending on how much cheese you grate over it). And when you eat i...