*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 2 tablespoons of coconut oil 1 small red kuri squash, seeded and roughly chopped 1 sweet potato, roughly chopped 1 can of low f...
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I just finished reading my friend Jess’s fantastic new book. We finally (finally!) met in person about a month ago after spending years followin...
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Serves four ½ red onion 1 teaspoon of sugar 1 teaspoon of kosher salt ½ cup of vinegar 1 large head of butter lettuce ¼ cup of walnuts, l...
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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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Serves four For the vinaigrette: 1 shallot, chopped 1/2 cup (.75 ounce) dried hibiscus flowers 1/3 cup fresh-squeezed orange juice 1/3 cup...
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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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Serves four 3-4 large tomatoes, sliced into eighths 3 Persian cucumbers, sliced into 1⁄4 inch rounds 1/4 teaspoon of ground coriander 3/4 t...
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This post originally appeared in The Kitchn. Wishing you and your loved ones a happy, healthy, and prosperous 2011! My family, being Russian, c...
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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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I’m partial to soup. “Bowl food” as Sara dubbed it, is my kind of food and this, among other things such as our husbands' bordering-on-obses...
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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...