It might be a strange time to be posting about lentil soup and turnips, but I promise that it's worth your time. You see, I've had this cookbook, ...
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When I first spotted Rustica in a bookstore, I was smitten right off the bat. I know you shouldn't judge a book by its cover, but let's face it �...
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Over the past few months, I seem to have shifted my booze consumption back to the basics: drinking mostly neat pours (unmixed liquor served withou...
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One of my favorite bloggers, Joanna Goddard recently wrote a cute little blog post, asking readers about their first kiss. Mine was at the ripe o...
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Serves four 1 head of cauliflower half a lemon, cut into quarters salt and freshly ground pepper 1 tablespoon of finely chopped parsley 3 t...
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serves four 1 pound of crimini mushrooms, stems removed 2 tablespoons of olive oil kosher salt (about a teaspoon, more or less to taste) 1 tab...
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makes 2 drinks For the hibiscus syrup: 3/4 cup of sugar 2 cups of water 1/2 cup of dried hibiscus flowers 1 cup of freshly-squeezed orang...
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I've been thinking about summer a lot lately. With all of this rain that has been pounding the San Francisco Bay Area, it's hard not to want to sn...
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Serves four 1 pound of boneless, skinless chicken breasts 1/2 teaspoon of turmeric 1/2 lemon, juiced salt and freshly ground pepper 2 tables...
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It's been decided. Ice cream sandwiches are definitely the best way to celebrate an occasion. This is the second time I am writing about Matt in the...
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Crab season in Northern California is in full swing and if you like crab, you know this time is sacred. I remember a few years ago, Matt and I dro...
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Serves four 2 1⁄2 pounds bone-in beef short ribs 6 dried guajillo chiles, stemmed and seeded 3 tablespoons olive oil 1 large onion, chopped ...