2 pounds of salmon (fillets) 1 tablespoon of finely chopped flat-leaf parsley 1/4 cup of unsalted butter lemon zest from 1/2 lemon salt and ...
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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...
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When you're young, you probably don't think too much about life. I'm not talking about life, I'm talking about LIFE. With the context of where you...
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It's that weird time of the year when the rest of country gets ready to buckle down for Fall while San Francisco enjoys our brief summer. It's kin...
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Holiday season is upon us. Parties with friends and family seem to be scheduled for every weekend of December. And, if you're anything like me, yo...
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I jokingly refer to our friends, Hannah and Jeff, as our doppelgangers. Hannah and I are both writers (professionally), but she's also a music blogger...
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Makes one Salt, for rimming the glass 1 1/2 ounces of Del Maguey Vida Mezcal 3/4 ounce of Cointreau 3/4 ounce of fresh-squeezed lime juice...
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When I was about eight months pregnant with the twins, a friend introduced me to the Snowy Plover at Andytown Coffee Roasters in San Francisco. I ...
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I'm going to be totally upfront with you: I don't have a baby (surprise!). But a few of my friends have started having babies and, boy, is life di...
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I’ll always remember the summer (and fall) of 2015 as the one that we spent living at Ocean Beach. Historically, the San Francisco summer has be...
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When I was little, my favorite books were Scandinavian fairy tales about a mythical creature called a Moomin, which vaguely resembled a cuter, mor...
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Charcuterie plates have gained major traction over the last couple of years but I like to think I've been creating and eating them well before the...