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...
-
-
*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...
-
March is lot like a long, flat stretch of road somewhere. It’s far enough away from where you’ve left (winter) and not quite to where you’re h...
-
My favorite sites, blogs, and magazines, often feature articles written about people. People I don’t even know, but they’re the most interesti...
-
Last year, Matt and I took a few days off from work to go to New York and New Jersey for a family friend's wedding. Even though the wedding was in...
-
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, ...
-
I used to write a lot of poetry. I have notebooks filled with raw, young angst. In college, I went up on a stage, terrified, and read one of my po...
-
This post originally appeared in The Kitchn. Wishing you and your loved ones a happy, healthy, and prosperous 2011! My family, being Russian, c...
-
makes 1 cocktail 4 ounces of fresh-squeezed grapefruit juice 1 tablespoon of fresh-squeezed lime juice 2 ounces of tequila 1 tablespoon of aga...
-
Serves four For the salad: 1 head of iceberg lettuce, quartered or cut into eights (depending on size) 1 tablespoon of roughly chopped peca...
-
Serves four For the labneh: 1 container of full fat Greek yogurt 1 teaspoon of kosher salt For the basil oil: 1⁄3 cup of extra virgin o...
-
Plans change. Sometimes you're prepared, and sometimes you're not. Some people deal well with unexpected changes. They tell themselves to chin up, a...