I've been a huge fan of Amanda's beautiful site, give me flour, for some time now. Her writing makes me want to travel to her homeland of Brazil, ...
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So, Kasey and I are switching things up today. She is taking over the Turntable while I am presenting one of my recipes in the Kitchen. Even t...
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Few things are more satisfying than writing in the rain. For a person who tends to be go go go, rain is a great excuse to throw on a pair of sweat...
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We're waiting, and eating. I can't tell you how much the past seven months have challenged me, mentally. Sure, there have been physical changes, t...
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Today we are so thrilled to be guest posting on Aida Mollenkamp's blog. I can still remember watching her on the Food Network, when I was still *l...
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This recipe couldn’t be better timed. Today is officially Cinco de Mayo, and in addition to sharing some links (at the bottom of the post) to so...
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We spent the past weekend in the state of Washington celebrating my delightful friend Megan and her equally-delightful new husband Sam. There’s ...
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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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I don't talk much about it here, but when I was quite small, I lived in Israel for almost two years. It was there that my pale Russian skin receiv...
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serves four 1 pound of clams 1 pound of mussels 1 pound of swordfish 1/2 pound of bay scallops juice from 3 limes 1 clove of garlic, minced ...
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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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*Serves four For the soup: 8 cups of water 1⁄2 cup of shoyu 1 heaping tablespoon of finely grated fresh ginger Zest from 1⁄2 lemon, pl...