makes one 1 oz Cynar (24 proof) 1 oz sweet vermouth, preferably Carpano Antica Club Soda, preferably Fever Tree Orange zest garnish 1. Fill...
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I was recently lamenting to Matt that I feel like every time I have an opportunity to cook or photograph food, I basically have to approach it lik...
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I’ve never met a potato I didn’t like but my very favorite kind has a particularly crispy skin. I especially love when the top bubbles up a li...
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I had recently fallen into a rabbit hole called Alt Summit (if you've been following me on Twitter, you may have noticed that I was tweeting up a ...
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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...
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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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It's Negroni Week, and to celebrate, I'm revisiting one of my favorite drinks for any occasion. I wrote about the classic Negroni last year, a...
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The recent California heat wave has kept me reaching for cold beverages, especially one of my favorite summer cocktails — the Paloma. A great...
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I have this thing when I love a song. I will listen to it over and over until I get sick of it. Matt never does that, unless I ask. Nicely. These ...
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Serves four 1/4 cup of olive oil 1 large onion, diced 2 large garlic cloves, minced 1/2 cup of chorizo sausage 1/2 green cabbage, shredded sa...
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If I had to guess, I'd say that granola makes up about 30% of my diet. You see, five days a week, my typical breakfast involves yogurt, granola, a...
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I've been reading this book that has been sitting on my bookshelf for several years now: The 4 Hour Workweek by Tim Ferriss. I received a copy at ...