4 heads of garlic 1 sprig of fresh rosemary, cut into 4 pieces Salt Olive oil 3 tablespoons of butter 3 tablespoons of finely chopped fresh dil...
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I sent a “Happy New Year” card to my family wishing them a happy 2020. That’s how much of a blur 2018 was! It was a good year in so many way...
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Today I'm sharing a recipe I developed in partnership with Thrive Culinary Algae Oil. All opinions are my own. Thanks so much for supporting the b...
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September has a way with me. It has, in the last few years, become one of my favorite months. If you are considering a trip to San Francisco, I wo...
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I tend to celebrate Thanksgiving twice: once with my friends (in the form of an annual potluck) and once with my family. What I love about Thanksg...
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You may not have not have noticed but last week was the first time in years that I have gone a week without posting anything to the site (if you e...
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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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I've been in sort of a tizzy this week. I was crazy nervous to see the Cooking Channel segment that Matt and I filmed ages ago with Tracy and Mega...
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Serves six 1 tablespoon of olive oil 1 small sweet onion, diced 2 celery stalks, diced small 2 garlic cloves, minced 1 15-ounce can of kidney...
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Serves four to six For the tomato sauce: 1 28 oz can of diced tomatoes 1 clove of garlic 6 sprigs of fresh oregano, stems removed 1 teaspoo...
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"You can’t go back,” Matt said to me while we were enjoying what could quite possibly be one of our few last evenings out just the two of us bef...
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Ah, relief. I’ve said it before: despite my undying love for summer, often find it sort of overwhelming. There’s the self-imposed pressure �...