This weekend, I realized that I’ve been missing the sun. This is what Seattleites talk about when they talk about winter, right? On Sunday, the ...
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Persimmons and I have a funny relationship. My mom and grandpa love them and for years, I didn't really know what the fuss was about -- especially...
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Serves four For the labneh: 1 container of full fat Greek yogurt 1 teaspoon of kosher salt For the basil oil: 1⁄3 cup of extra virgin o...
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Live music, po' boys, crawfish, daiquiris, Abita beer, and Sazeracs. If you don't manage to fit all of these in when you visit New Orleans, you're...
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makes one quart 1 1/2 cup of whole milk 1 1/2 cup of heavy cream 3 large eggs + 2 large egg yolks 1/4 cup of fragrant honey 1/3 cup of suga...
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serves four 1 pound of clams 1 pound of mussels 1 pound of swordfish 1/2 pound of bay scallops juice from 3 limes 1 clove of garlic, minced ...
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Serves four 1 1/2 pounds of green beans 1 1/2 - 2 teaspoons of Shichimi Togarashi 3 large garlic cloves, minced salt and freshly ground pepper...
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There’s a great fallacy in life that adults have things figured out. I realized this when I became an adult, not too long ago (I’d like to bel...
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Back in 2008 when Matt and I first got engaged, we had to tackle a few of the big questions that everyone does when they decide they’re going to...
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Serves four 1 bottle of red wine (cabernet, syrah, or pinot noir) 2 tablespoons of mulling spices* 1/4 cup of sugar 4 slices of orange, cut i...
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I’ve come to believe that the best and worst decisions we could make are the ones we don’t make at all. We’ve had a particularly warm win...
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Most of 2015 has been a blur and something tells me that 2016 might be, too. I recall making crab cakes for breakfast in our pajamas and driving u...