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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How was your Thanksgiving? Did you overdose on pie and turkey? We spent the holiday practically snowed in in Lake Tahoe. It was a perfect wint...
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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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This recipe couldn’t be better timed. Today is officially Cinco de Mayo, and in addition to sharing some links (at the bottom of the post) to so...
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Serves six For the crisp topping: 1/2 cup of oats (not quick cooking) 1/2 cup of all-purpose flour 1/4 cup of chopped walnuts 1/2 cup of br...
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serves four 1 cup of whole wheat pastry flour 1/4 cup of rye flour 1/2 teaspoon of kosher salt 1/2 teaspoon of sugar 1 stick of cold unsalte...
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The day after I got Kim Broyce's Good to the Grain, I went out and purchased six different kinds of flour. I had read so many rave reviews about t...
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Our kitchen renovation process was no small feat and now that it's *nearly* over, I can honestly say that I never want to renovate a kitchen again...
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We're sharing another recipe on the West Elm blog today! Adapted from our super popular Rosemary Vanilla Bean Lemonade, this refreshing drink is ...
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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...
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*Serves four, as a small plate 4 russet potatoes, peeled and diced into bite-sized pieces canola oil, for frying salt and pepper, to tast...
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We’ve been reading this children’s book a lot lately. It’s written and illustrated by Carson Ellis, the wife of The Decemberists' Colin Melo...