*Serves two to three 4 red bell peppers, stems removed and seeded 3 tablespoons of olive oil 1/2 tablespoon of balsamic vinegar kosher salt ...
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*serves four For the chicken: 1.6 pounds of skinless chicken thighs (approximately) 2 tablespoons of honey 10 sprigs of thyme salt and...
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On the first sunny day following my last day at my full time job, I took Neko in the car and we drove two giant bags filled with clothes to Goodwi...
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This weekend, I realized that I’ve been missing the sun. This is what Seattleites talk about when they talk about winter, right? On Sunday, the ...
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Back in May, I had the pleasure of spending an evening at my friend Veronica's house, where I got to meet — in person — a number of my favorit...
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Serves four 3 russet potatoes, washed and scrubbed 1/2 cup of crumbled feta cheese 2 teaspoons of kosher salt 1/4 cup of canola oil, plus more...
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There is no perfect time for perfect, it seems. In our modern age, we're all trying to tackle that elusive concept: perfect timing. We want to qui...
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When the folks over at ModCloth asked us to create a New Year's Eve party recipe and playlist, we started thinking about what makes a great holida...
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I’ve never been a cupcake person. I’m not much for pie, either. But it takes a certain type of cupcake (and a certain type of pie) to win my h...
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We're sharing another recipe on the West Elm blog today! Adapted from our super popular Rosemary Vanilla Bean Lemonade, this refreshing drink is ...
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*Serves four to six For the salad: 2 fennel bulbs 1 large honeycrisp apple, or another sweet and crunchy variety 3 1/2 cups of packed baby...
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*makes 4 stacks, serves four 2 large eggplants, cut into 1 inch thick rounds extra virgin olive oil salt and pepper 1/4 cup of finely choppe...