*Makes approximately one quart 2 1/2 ounces of coffee (medium roast or darker), coarsely ground 1 tablespoon of maple sugar* 1 teaspoon of...
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*Serves four 1 1/4 cups of fresh English peas 4-5 mint leaves 1 tablespoon of olive oil, plus more for brushing on the bread and drizzling s...
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Before you say anything, let me just justify the cherries in the photo of my strawberry conserve. I simply can't help myself around this time of y...
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Holiday season is upon us. Parties with friends and family seem to be scheduled for every weekend of December. And, if you're anything like me, yo...
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I’ve never been a cupcake person. I’m not much for pie, either. But it takes a certain type of cupcake (and a certain type of pie) to win my h...
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Serves four 1/2 cup of freshly squeezed lemon juice (from about 3 lemons) 1/3 cup of agave syrup 4 cups of cold water 1/2 jalapeño pepper ...
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For the polenta fries: 1 cup of polenta 3 1/2 cups of water 1/3 cup of grated Parmesan cheese 1 tablespoon of unsalted butter 1/2 teaspoon of...
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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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Serves two 1 2- 2 1/2 pound live lobster 1 teaspoon of finely chopped chives 1 teaspoon of finely chopped tarragon 1 tablespoon of mayonnaise...
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For Matt’s 30th birthday, I baked him a German Chocolate Cake — his favorite, and my very first layered cake. I only had one cake pan at the t...
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We arrived home to our city, eerily empty. Albeit, it was one o’clock in the morning, but ragged as we were, I couldn’t help but notice the ab...
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*Serves four For the soup: 8 cups of water 1⁄2 cup of shoyu 1 heaping tablespoon of finely grated fresh ginger Zest from 1⁄2 lemon, pl...