Everyone has a story about a drink that they’ve sworn off due to a hellacious night. It usually happened during high school or college or in Mex...
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Somehow, I’ve managed to avoid all conversations related to snowmaggedons, polar vortexes, and solar vortexes. And yet, I could feel it coming. Th...
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When you are a wordy person, there is an expectation that you should always know what to say. Wordy people know how to write a thank you card, a M...
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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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A friend I was recently hanging out with at a wedding said, “I don’t think people read blogs anymore.” She hasn’t been blogging much herse...
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Serves four 1 bottle of red wine (cabernet, syrah, or pinot noir) 2 tablespoons of mulling spices* 1/4 cup of sugar 4 slices of orange, cut i...
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Serves four 1⁄2 baguette, sliced into 1⁄2 inch thick slices 4 tablespoons of butter, at room temperature 1 tablespoon of finely chopped ...
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*serves four 1 fennel bulb, cored and roughly chopped 4 cloves of garlic, thinly sliced 1 green bell pepper, cored and roughly chopped 1 1/2 o...
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Most of 2015 has been a blur and something tells me that 2016 might be, too. I recall making crab cakes for breakfast in our pajamas and driving u...
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For the polenta fries: 1 cup of polenta 3 1/2 cups of water 1/3 cup of grated Parmesan cheese 1 tablespoon of unsalted butter 1/2 teaspoon of...
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6 large eggs 2 tablespoons of capers (preferably, salt-packed) 6-12 anchovies, packed in oil 1/4 cup of sour cream salt and pepper, to taste ...
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Holiday season is upon us. Parties with friends and family seem to be scheduled for every weekend of December. And, if you're anything like me, yo...