It's been outrageously hot in San Francisco. And when I say 'outrageously hot' I mean pleasantly warm for people who live in all other parts of th...
-
-
I've been a huge fan of Sweet Paul for ages and I was beyond thrilled when I was approached to share My Happy Dish with Sweet Paul's readers. Seri...
-
I’ve talked a lot about crêpes in the past — I grew up eating my grandma’s thick, buttery ones (we called them blini) and later my mom’s....
-
Serves four 1 bunch of asparagus 2 garlic cloves, minced extra virgin olive oil salt and pepper, to taste Meyer lemon zest, to taste 1. ...
-
This is a sponsored post in partnership with Oregon Country Beef, a family ranch-owned co-op, and PCC Community Markets. All words and opinions ar...
-
There is a neatly arranged time and place for everything in life, including peanut butter. I used to tell Matt, even before we were married, that ...
-
I just finished reading my friend Jess’s fantastic new book. We finally (finally!) met in person about a month ago after spending years followin...
-
*Serves four 2 tablespoons of butter, divided 1 cup of polenta 5 cups of water 1 cup of grated sharp white cheddar cheese 2 spring onions (...
-
Melissa is a wonderful blog friend whom I admire very much. Over the year (ish?) that I've known her, she's been incredibly supportive of Turntabl...
-
Originally published 12/4/12. Updated 12/4/20. What you'll need: Large Stockpot (a 12 quart pot would be optimal) Crab crackers (we lov...
-
Yesterday, my daughter turned one. We met for coffee with a friend and Neko had her first kids meal (scrambled eggs with a side of fruit and toast...
-
"I want to show you something," she often says with pride these days. Sometimes, it is a new toy. Sometimes, a "fancy trick" on the playground (cu...