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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1.5 oz grappa (we used Lorenzo Inga Grappa Di Barolo) .75 oz Lillet Blanc .75 oz Aperol Orange peel garnish 1. Combine the liquid ingredients...
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Now that I've reached the ripe old age of 29, I can tell you that I've seen some trends come and go, and come again. Those colored corduroy pants ...
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Happy Friday! As the days of summer dwindle, I'm actually starting to get excited for the month of September — the real San Francisco summer. ...
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Everything starts anew. Year after year that I live in San Francisco, I am reminded that the fog will roll in right around my birthday. And I will...
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*serves four 1/3 cup of small tapioca pearls (not instant), soaked in cold water for 15-30 minutes 3 cups of milk 2 eggs, separated 3 tables...
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Serves four 1 small or 1/2 large jicama, peeled and diced into bite-sized cubes 1/2 pint of small cherry tomatoes 4-5 large romaine leaves, was...
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Ah, relief. I’ve said it before: despite my undying love for summer, often find it sort of overwhelming. There’s the self-imposed pressure �...
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On our first date, Matt tried to convince me to read his favorite book, Infinite Jest (I had no intention, he would soon find out just how stubbor...
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I'm always trying to get friends and family to explore different types of drinks — especially if they feature a spirit that they don't normally ...
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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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About a year ago, I took a trip to New Orleans — home to every delicious food vice imaginable. What surprised me, however, was a random little j...