Serves four 3 large russet potatoes, sliced 1/8 inch thick canola oil (for frying) kosher salt 1. Fill a large bowl with cold water and ice....
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1 pound of salmon, skin-on, fresh or pre-frozen, preferably wild 1/4 cup of kosher salt 1 tablespoon of sugar 1 tablespoon of cognac (optional) ...
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Breakfast in a new city is always so promising because you know that ahead of you lies a day of exploration. When I am traveling, breakfast is a...
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I have a confession to make. With this brilliant Indian Summer we've had, I've missed one thing, and it's truly a surprise: cold, rainy, windy day...
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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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My hair stylist told me the other day that the mullet is coming back. I'm not sure how to feel about this, but if the mullet means scrunchies, neo...
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The more I cook at home, the less impressed I am when I go out to restaurants. A bowl of pasta for $17? A fillet of fish over seasonal vegetables ...
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By now, I think everyone’s read (or at least heard of) Marie Kondo’s book, The Life-Changing Magic of Tidying Up. If not, I highly recommend you p...
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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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Nicole is one of those lovely individuals whom I would refer to as a 'kindred spirit.' Her blog, Eat This Poem, and wonderful newsletter constantl...
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A few weeks ago, I went to a Summer Camp-themed wedding where one of our activities included a Ropes Course. I bragged to our friends that I had d...
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Serves four-six, with leftovers 2 tablespoons of olive oil 3 1/2 pounds of boneless beef chuck, cubed salt and freshly ground pepper 1 large...