This recipe couldn’t be better timed. Today is officially Cinco de Mayo, and in addition to sharing some links (at the bottom of the post) to so...
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We spent the past weekend in the state of Washington celebrating my delightful friend Megan and her equally-delightful new husband Sam. There’s ...
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I give my mom a lot of credit for developing in me a love for fresh produce. Like many people my age, I lived through a time when we drank soda, ate...
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I’ve never met a potato I didn’t like but my very favorite kind has a particularly crispy skin. I especially love when the top bubbles up a li...
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Serves four 1 small watermelon, preferably seedless — cut into balls using a melon baller 1 handful of fresh mint, roughly chopped 1/4 cup ...
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*serves 4 1 large butternut squash, sliced in half, lengthwise 1/2 large onion, diced 2 cloves of garlic, minced 1 teaspoon of thyme 4 cups...
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Serves four For the salad: Approximately 4 1/2 cups of roughly cubed country bread 2 cloves of garlic kosher salt 2 tablespoons of extra v...
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Around this time last year, we were beginning to hunker down. Preparing for the twins' arrival. We hadn't yet realized that we'd be moving to Seat...
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We all lie to ourselves on a daily basis. Whether it’s a little or a lot, about the small stuff or the big stuff, these lies get us through our da...
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Kristin and I first met in person over drinks in New York City with my friend Dave, after we had been following each other on Twitter for some tim...
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Makes 2 large or 4 small grilled cheese sandwiches. 4 slices of country whole grain bread (sub sourdough) plenty of butter 1 1/2 ounces of yo...
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*serves four 1/2 cup of black quinoa* 1 pound of tomatoes handful of radishes 1 tablespoon of finely chopped mint 1 sprig of rosemary oliv...