*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...
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This weekend, I realized that I’ve been missing the sun. This is what Seattleites talk about when they talk about winter, right? On Sunday, the ...
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Serves six 4 lbs of chuck roast 1 tablespoon of olive oil 1/3 cup of apple cider vinegar 3 garlic cloves, thinly sliced 2 tablespoons of ta...
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Serves four For the croutons: 3 slices of country style bread, cut into cubes 1/4 cup of olive oil 1/2 tablespoon of Aglio, Olio, and Pepperon...
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When I was little, my favorite books were Scandinavian fairy tales about a mythical creature called a Moomin, which vaguely resembled a cuter, mor...
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*Serves four 2 tablespoons of butter, divided 1 cup of polenta 5 cups of water 1 cup of grated sharp white cheddar cheese 2 spring onions (...
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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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When it comes to my culinary education, I can think of a few game-changing cooks, chefs, restaurants, and cookbooks. Some played a key role in int...
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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 two 1/2 cup of dried white beans, soaked overnight 1 tablespoon of butter 2 cloves of garlic, minced 2 sprigs of flat-leaf parsley +...
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When I first spotted Rustica in a bookstore, I was smitten right off the bat. I know you shouldn't judge a book by its cover, but let's face it �...
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I remember our last day in San Francisco, I was a bleary-eyed mother of barely two-month-old twins and a nearly-three-year-old. I hadn’t had the...