Serves four 3 1/2 pounds of clams 1 tablespoon of butter 8 ounces of smoky bacon, diced 2 stalks of celery, finely diced 3 cloves of garlic...
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Whenever I go skiing, I often find myself in the following position: standing at the top of a big hill, staring down and being completely taken by...
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"I owe you a phone call” is what my friends and I say to each other whenever we find ourselves exchanging a flurry of emails and text messages w...
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I’m partial to soup. “Bowl food” as Sara dubbed it, is my kind of food and this, among other things such as our husbands' bordering-on-obses...
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Today I'm sharing a recipe I developed in partnership with Thrive Culinary Algae Oil. All opinions are my own. Thanks so much for supporting the b...
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*Serves four 4 thick slices of country-style bread 1/4 cup of butter, melted 12 ounces of mixed wild and brown button mushrooms 1 tablespoon...
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Some of the most profound moments in our lives are, in fact, defined by silence. Sometimes there is silence because time is needed. Sometimes ther...
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Crab season in Northern California is in full swing and if you like crab, you know this time is sacred. I remember a few years ago, Matt and I dro...
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We’ve been reading this children’s book a lot lately. It’s written and illustrated by Carson Ellis, the wife of The Decemberists' Colin Melo...
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I was recently lamenting to Matt that I feel like every time I have an opportunity to cook or photograph food, I basically have to approach it lik...
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There's a roll of film that has been sitting in my night table for seven years now. No reason, really. I haven't developed it. In a way, I kind ...
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I've been in sort of a tizzy this week. I was crazy nervous to see the Cooking Channel segment that Matt and I filmed ages ago with Tracy and Mega...