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...
-
-
My sophomore year of college, I had a revelation: that I had the power to feed myself. And I'm not talking about grabbing burritos from the local ...
-
There’s a great fallacy in life that adults have things figured out. I realized this when I became an adult, not too long ago (I’d like to bel...
-
Have you ever wanted to just pack up your things and jet? Having lived in San Francisco for nearly a decade, I’ve been feeling generally exhaust...
-
How was your Thanksgiving? Did you overdose on pie and turkey? We spent the holiday practically snowed in in Lake Tahoe. It was a perfect wint...
-
Serves four 2 tablespoons of olive oil 3 large garlic cloves, minced 1 large onion, diced 1 tablespoon of tomato paste 1 teaspoon of dried ...
-
Makes approximately 16 toasts For the roasted grapes: 1 pound of seedless grapes, removed from the stem 1 tablespoon of extra virgin olive oi...
-
I was hoping to do a little experiment: to write in the third person. But each time I tried, it felt entirely unnatural. I've always had trouble w...
-
Ok, so bare with me on this one. How do you add lavender to coffee to make a lavender latte? Before I met Matt, coffee was just coffee. I could ce...
-
Serves four - six, depending on your appetite 1 pound of shrimp, peeled and deveined 1 pound of clams, cleaned 1/2 pound of mussels, scrubbed ...
-
*makes 4 stacks, serves four 2 large eggplants, cut into 1 inch thick rounds extra virgin olive oil salt and pepper 1/4 cup of finely choppe...
-
This is a sponsored post in partnership with the California Walnut Board. All words and opinions are our own. Thank you for supporting the brand...