"I owe you a phone call” is what my friends and I say to each other whenever we find ourselves exchanging a flurry of emails and text messages w...
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Ten years. That's how long it's been since I stepped out of high school for the very last time. This past weekend, I dragged, err, took, Matt to m...
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One of my favorite things about food writing is getting to know so many wonderful people through it. Matt and I joke that whenever we travel, we ...
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Dear Amy, I'm sorry I never published your poetry in our literary magazine because I said it was full of cliches. I was the gatekeeper and what I ...
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Phew. I'm back from my second trip to New York City in less than three weeks, and needless to say, I am ready for a long nap. It's nice to feel gr...
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I was hoping to do a little experiment: to write in the third person. But each time I tried, it felt entirely unnatural. I've always had trouble w...
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It’s summer, which means that my cooking looks a lot like eating watermelon salad and peaches over the sink… with a side of rice and beans. I’...
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Before you say anything, let me just justify the cherries in the photo of my strawberry conserve. I simply can't help myself around this time of y...
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Elijah’s Deli welcomed me with open Jewish grandma arms the first time my parents dropped me off in San Diego to start college as a freshman. An...
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Matt is a self-professed coffee fanatic. He doesn't start the day without a cup of coffee and he has a meticulous approach to making every cup. If y...
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Serves four For the potatoes: 4 large russet potatoes extra virgin olive oil 1 cup of shredded sharp cheddar, plus more for sprinkling 3/4...
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At some point in your life, I'm sure you've found yourself wanting something to last forever, however long that felt at the time. In high school, ...