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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Matt and I had a raised voices sort of argument about this sandwich, of all things, last weekend. The kind where you wonder, fifteen minutes after...
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I got a text message the other day, from my friend who is on her honeymoon in Italy. She and I met actually when we were both studying abroad in S...
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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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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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Yesterday, my daughter turned one. We met for coffee with a friend and Neko had her first kids meal (scrambled eggs with a side of fruit and toast...
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First of all, thank you, THANK YOU to all of you out there who commented, tweeted, linked to, and reached out to us about the Pairings Box. We are...
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The things we think we need aren't always the ones we really want. Did you ever hear the story of a young couple in love, each of whom was trying ...
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1 pound of shell-on shrimp 1 clove of garlic, minced 1/4 cup of extra virgin olive oil 5 dried ancho chiles* salt and pepper, to taste 1....
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I've been thinking about summer a lot lately. With all of this rain that has been pounding the San Francisco Bay Area, it's hard not to want to sn...
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Serves four 4 strips of thick cut bacon 3 pounds of chicken (a mix of thighs and breasts, skin on) 1 cup of chicken stock 1 cup of dry white...
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Have you ever kept something a really big secret? Something you've never shared with anyone? I was amazed at how long Matt kept his proposal plans...