*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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When I lived in Italy, I learned three very important things. Don't talk about God. Don't talk about politics. And eat pasta as a first course. I'...
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*serves four 1 fennel bulb, cored and roughly chopped 4 cloves of garlic, thinly sliced 1 green bell pepper, cored and roughly chopped 1 1/2 o...
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Serves four For the slaw: 1/4 red cabbage 1/4 white cabbage For the dressing: 1/4 cup of mayonnaise 1 tablespoons of apple cider vineg...
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When my parents and I moved to America, I quickly started calling everyone I ever spoke with in class my 'friends.' My parents were perplexed. "Th...
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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...
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Back when Matt and I used to spend most of our evenings sitting side-by-side on our couch, writing blog posts, I couldn’t imagine a life without...
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Ah, relief. I’ve said it before: despite my undying love for summer, often find it sort of overwhelming. There’s the self-imposed pressure �...
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When it comes to my culinary education, I can think of a few game-changing cooks, chefs, restaurants, and cookbooks. Some played a key role in int...
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In addition to making food and listening to music, brewing my morning cup of coffee is one of those rituals that I hold most sacred. After all, fo...
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3 cups of oats (not quick cooking) 1 cup of buckwheat groats 1/2 teaspoon of kosher salt 1 teaspoon of ground cinnamon 1 teaspoon of real vanill...
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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...