Currently, my refrigerator is so bursting with berries and stone fruits that every day starts with a mission to consume. The fruit to yogurt ratio...
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I just finished reading my friend Jess’s fantastic new book. We finally (finally!) met in person about a month ago after spending years followin...
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She's babbling now. I hear her in the mornings through the baby monitor going "baba baba gagaga dadadada." I glance at Matt, trying to decide which ...
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Matt went to Las Vegas for the weekend to hang out with his brother so I was left to my own devices. Usually, when Matt goes away, I start to feve...
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For the shrimp: 1 pound of shrimp 1/4 teaspoon of chipotle chili powder* 1/2 lime, squeezed 1 teaspoon of clementine zest (from 1/2 of a cle...
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What is the most romantic thing that someone has ever done for you? How about the nicest thing? My freshman year of college, a high school frie...
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serves four 6 ripe apricots, pits removed handful of fresh lemon verbena leaves 3/4 cup of heavy whipping cream 2 tablespoons of honey (more o...
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makes 6 popsicles 1 1/3 cup of frozen blueberries 1/3 cup of sugar 1/4 teaspoon of ground cinnamon 1 cup of whole milk Greek yogurt 1. Co...
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I used to write a lot of poetry. I have notebooks filled with raw, young angst. In college, I went up on a stage, terrified, and read one of my po...
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One of my favorite things about food writing is getting to know so many wonderful people through it. Matt and I joke that whenever we travel, we ...
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Today is my 28th birthday. It's actually super weird because every time I think about how old I am, I keep wanting to say 23 or 25 or, good God, n...
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Time. There never seems to be enough of it. Sometimes I wonder, what would I do if I had more time? Would I read more? Exercise more? Cook more? S...