serves four 1 pound of medium shrimp, peeled and de-veined 1 small lemon, quartered 1/2 teaspoon of black peppercorns 1 bay leaf 1 large cu...
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This is usually the time of year when each new day is full of hope. The new year is full of possibilities. New jobs, friends, fitness goals, diets...
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Back in the spring of 2003, I embarked on my first solo international flight headed to Siena, Italy by way of Florence, by way of Bologna. I must ...
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Have you ever kept something a really big secret? Something you've never shared with anyone? I was amazed at how long Matt kept his proposal plans...
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Serves two For the pork: 2 bone-in pork chops Espresso sea salt Freshly ground black pepper Olive oil For the polenta: 1 1/2 cups o...
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I distinctly remember when smoothies became a presence in my life. It was in high school, when the first Jamba Juice opened in a strip mall near m...
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I’m not usually very good at staying silent. I’m often quick to judge and make a statement. In the heat of the moment, I often see things in b...
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I'm writing to you from a black hole. A brief breath of fresh air in the midst of one of the busiest, most chaotic weeks of work. The reason? It's...
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If you’re anything like me, you had your first taste of sherry from your parents’ or grandparents’ cabinet, and it was branded in your memor...
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Serves three - four 2 medium russet potatoes, peeled 3 tablespoons of olive oil 3 green onions, thinly sliced French Gray sea salt, to taste...
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We spent the past weekend in the state of Washington celebrating my delightful friend Megan and her equally-delightful new husband Sam. There’s ...
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I just got back from a whirlwind business trip to New York City, so I'm just getting into the swing of things (this morning was a rough wakeup cal...