I just finished reading my friend Jess’s fantastic new book. We finally (finally!) met in person about a month ago after spending years followin...
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It feels inevitable now. That at some point, I would have started to feel homesick, or perhaps sick for the past. Our transition, the move, the bi...
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Serves four 2 1⁄2 pounds bone-in beef short ribs 6 dried guajillo chiles, stemmed and seeded 3 tablespoons olive oil 1 large onion, chopped ...
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There's nothing more weekend-y to me than a homemade pizza. We make a fair amount of it in our house. We pour ourselves a glass or two of wine, th...
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Kristin and I first met in person over drinks in New York City with my friend Dave, after we had been following each other on Twitter for some tim...
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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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This is a sponsored post in partnership with Oregon Country Beef, a family ranch-owned co-op, and PCC Community Markets. All words and opinions ar...
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Serves six 1 3 ½ pound chicken 3 medium leeks, white and light green parts only ½ red onion 2 large carrots 2 celery stalks ¾ teaspoon...
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I have a fondness for beans — I like how they blur the lines between upscale and pedestrian. One of my favorite bean companies, Rancho Gordo, ha...
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Serves two - three 2 whole branzini (Mediterranean seabass), cleaned and gutted 4-6 sprigs of fresh rosemary 5-6 orange slices, cut in half sa...
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Everyone can appreciate a compliment, whether it comes from a friend, an acquaintance or a stranger. Yet, it's not uncommon to feel humbled by a com...
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*serves four 1 fennel bulb, cored and roughly chopped 4 cloves of garlic, thinly sliced 1 green bell pepper, cored and roughly chopped 1 1/2 o...