I’ve talked a lot about crêpes in the past — I grew up eating my grandma’s thick, buttery ones (we called them blini) and later my mom’s....
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1 cup of Israeli couscous 4 tablespoons of olive oil 2 Persian cucumbers, diced 1 pint of cherry tomatoes, sliced in half ¼ cup of roughly ch...
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I want to wear a pretty dress for you. It's Spring. Somewhat officially. And here in the Bay Area, that means every girl is plotting her next Per...
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For many years — really since we met — Matt and I have cooked together. Not really for each other but with each other. But since we’ve added...
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I sent a “Happy New Year” card to my family wishing them a happy 2020. That’s how much of a blur 2018 was! It was a good year in so many way...
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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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Today we're doing something fun: joining an internet cocktail party with a bunch of other bloggers. You can see all of our creations by searching ...
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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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Phew. I'm back from my second trip to New York City in less than three weeks, and needless to say, I am ready for a long nap. It's nice to feel gr...
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Makes two 1 large pear, cored and chopped 3-4 sprigs of thyme (preferrably lemon-thyme, if you can find it) 1⁄3 cup of sugar 1 cup of app...
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In keeping with the theme of summery drinks, I've been itching to share a recipe for a margarita or paloma. Both are popular Mexican tequila cockt...
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There is glitter on the bottom of my shoes. Perhaps that is the sign of a good New Year's Eve. Ahoy mates! Are you ready for 2011? 2010 was a good...