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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I remember when Fiona Apple first broke through my radar, I was in middle school or early high school. I thought she was super weird and creepy at...
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Living in a twelve unit building where my primary view is an arm-length's peek into other people's apartment windows, I've realized how much this ...
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Hello, dear friends --old and new. A few years ago, I started a little food blog called eating/sf. A year or two later, my boyfriend at the time (...
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serves four 1 pound of crimini mushrooms, stems removed 2 tablespoons of olive oil kosher salt (about a teaspoon, more or less to taste) 1 tab...
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2 pounds of salmon (fillets) 1 tablespoon of finely chopped flat-leaf parsley 1/4 cup of unsalted butter lemon zest from 1/2 lemon salt and ...
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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...
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Matt and I were talking recently about who we call (besides each other) when we need someone to talk to about something important. I immediately sai...
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1 pound of salmon, skin-on, fresh or pre-frozen, preferably wild 1/4 cup of kosher salt 1 tablespoon of sugar 1 tablespoon of cognac (optional) ...
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Some recipes are hard to approach when you want to make them at home. Whether it’s expensive equipment, obscure ingredients, or time-consuming s...
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“We travel for romance, we travel for architecture, and we travel to be lost.” -- Ray Bradbury Our recent trip to Montreal refilled my cup for ...
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I've been a huge fan of Sweet Paul for ages and I was beyond thrilled when I was approached to share My Happy Dish with Sweet Paul's readers. Seri...