Exploring the stalls of my neighborhood farmers' market, it appears that here in California, we're hitting the sweet spot in between winter and sp...
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Honestly, I was a skeptic. For years, I didn’t take french press coffee seriously. Most of the coffee I’d been served from a french press wasn...
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I tend to celebrate Thanksgiving twice: once with my friends (in the form of an annual potluck) and once with my family. What I love about Thanksg...
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Few things are more therapeutic than mixing colors in a bowl and frosting cookies. These cookies involved only my second time using food coloring ...
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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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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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Negroni Week has crept up on me once again. Every year, I’m surprised to see how much the participation has grown… San Francisco alone has 105...
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Everything starts anew. Year after year that I live in San Francisco, I am reminded that the fog will roll in right around my birthday. And I will...
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Currently, my refrigerator is so bursting with berries and stone fruits that every day starts with a mission to consume. The fruit to yogurt ratio...
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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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For the plums: 2 lbs of plums, pitted and roughly sliced 1 tablespoon of amaretto 1 teaspoon of almond extract 1/2 cup of sugar For the bis...
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The thing about pie is it's quite mysterious until you cut into it. Unlike a tart, which openly reveals its identity upon first glance, a pie only...