*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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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...
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Originally published 12/4/12. Updated 12/4/20. What you'll need: Large Stockpot (a 12 quart pot would be optimal) Crab crackers (we lov...
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Serves four 1.5 pounds of fresh, wild coho salmon (cut into 2 large pieces) Handful of fresh dill sprigs 1⁄2 lemon, thinly sliced, plus mor...
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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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*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...
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Phew. I'm back from my second trip to New York City in less than three weeks, and needless to say, I am ready for a long nap. It's nice to feel gr...
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There is a well-known state of weather. And it's not Spring, Fall, Winter or Summer. I call it 'Soup Weather' and it can strike at any time, be it...
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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...
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For the shrimp: 1 pound of shrimp 1/4 teaspoon of chipotle chili powder* 1/2 lime, squeezed 1 teaspoon of clementine zest (from 1/2 of a cle...
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Originally posted Jan 26, 2011 I am lucky to have been profoundly influenced by two grandfathers, both of whom I affectionately call 'Ded' (sor...
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Have you ever lost touch with a friend without realizing how it happened? Or found yourself making promises to read more, garden, or take a day of...