My drive to work is approximately an hour and twenty minutes long. Each way. In the summer, I start my day around 7:30 am, wearing a coat. I walk ...

The first time I stumbled upon Sprouted Kitchen, I knew I had found my kind of place on the Internet. I instantly related to Sara. She had travele...

Serves four1.5 pounds of fresh, wild coho salmon (cut into 2 large pieces) Handful of fresh dill sprigs 1⁄2 lemon, thinly sliced, plus mor...

There are some things you don’t talk about on the Internet. Your marital problems, for example. A falling out with a friend. A date with your th...

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...

Do you cook with your spouse? Although Matt is officially 'the music guy' in our household, he is no stranger to the kitchen. In fact, he and I ar...

There's a lot you can do with a tin of anchovies. Once you get over your fear, trust me, a whole new world opens up. After filling you up with pum...

For the pizza dough:1/2 tablespoon of active dry yeast 1/2 tablespoon of sugar 1/2 teaspoon of salt 3 cups of all-purpose flour 1 tablespo...

Serves four1 clove of garlic, finely minced 2 tablespoons of finely chopped fresh basil Zest from 1 lime 4 stalks of green onion, thinly sl...

Every year, I look forward to summer with the sort of anticipation that can only be described as childish. I am eager for the longer days and the ...

I started throwing lots of things away recently. Old magazines, high school t-shirts I've been holding onto since — well — high school, pre-ad...

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, ...