The days are long and the years are short, someone told me when I had my first child. I keep reminding myself of this in these early weeks with th...
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2 sweet potatoes, shaved crosswise into 1/8 inch thick slices** 1 quart of canola oil, for frying Smoked Hickory Sea Salt* *This month's Premiu...
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Serves four - six For the tarragon syrup: 4 sprigs of fresh tarragon 3⁄4 cup of sugar 1 cup of water For the lemonade: 1 cup of lemon ju...
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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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*Serves two - four 2-4 pounds of pork shoulder 2 Ancho Chiles 1 cinnamon stick 2 tablespoons of olive oil 1 yellow onion, peeled & roug...
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When you live in California, sometimes you feel hours behind everyone else. Weirdly, we watch a recording of the ball dropping in Times Square on ...
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For a couple of years in my twenties, I was lucky enough to travel to New York for work. I remember listening to my hype song — Rihanna's Umbrel...
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I’ve been thinking about fear. Where it comes from and how to let it go. You see, I spend and have spent a lot of time being afraid. I wa...
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*serves four 1 1/2 large English Cucumber, thinly sliced, preferably using a mandoline 1/4 cup of brown rice vinegar 2 teaspoons of sugar 1 te...
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This is a sponsored post in partnership with Oregon Country Beef, a family ranch owned Co-Op, and PCC Community Markets. All words and opinions ar...
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Serves four to six For the tomato sauce: 1 28 oz can of diced tomatoes 1 clove of garlic 6 sprigs of fresh oregano, stems removed 1 teaspoo...
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When I was little, my favorite books were Scandinavian fairy tales about a mythical creature called a Moomin, which vaguely resembled a cuter, mor...