There is a neatly arranged time and place for everything in life, including peanut butter. I used to tell Matt, even before we were married, that ...
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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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It's believed that Count Camillo Negroni asked his bartender to stiffen up an Americano cocktail (comprised of soda water, sweet vermouth, and cam...
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*Serves four 1 1/2 pounds of chicken (breasts or thighs) cut into 11/2 inch cubes For the marinade: 1 1/2 teaspoon of garam masala 1 1/2 t...
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In addition to making food and listening to music, brewing my morning cup of coffee is one of those rituals that I hold most sacred. After all, fo...
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The thing about pie is it's quite mysterious until you cut into it. Unlike a tart, which openly reveals its identity upon first glance, a pie only...
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Megan and I met some time ago, when she was still living in San Francisco. I won't go into some of the big life changes she was going through at t...
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Today we're doing something fun: joining an internet cocktail party with a bunch of other bloggers. You can see all of our creations by searching ...
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There are certain foods that are quite polarizing: oysters, olives, licorice, and anchovies. And while I have a very strong dislike of licorice, t...
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Meatballs are the sort of thing that unite us all — young and old, locals and tourists. A good meatball is hard to argue with. It's meaty, sure,...
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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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There is a well-known state of weather. And it's not Spring, Fall, Winter or Summer. I call it 'Soup Weather' and it can strike at any time, be it...