Everything starts anew. Year after year that I live in San Francisco, I am reminded that the fog will roll in right around my birthday. And I will...
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When it comes to my culinary education, I can think of a few game-changing cooks, chefs, restaurants, and cookbooks. Some played a key role in int...
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You know how sometimes you want a chocolate chip cookie AND cake? It's hard to decide. Now, you don't have to. Thanks to the guys at Baked, a Broo...
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If you’re anything like me, you had your first taste of sherry from your parents’ or grandparents’ cabinet, and it was branded in your memor...
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Hello, dear friends --old and new. A few years ago, I started a little food blog called eating/sf. A year or two later, my boyfriend at the time (...
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"You can’t go back,” Matt said to me while we were enjoying what could quite possibly be one of our few last evenings out just the two of us bef...
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Serves four 1⁄2 baguette, sliced into 1⁄2 inch thick slices 4 tablespoons of butter, at room temperature 1 tablespoon of finely chopped ...
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One thing I’ve quickly realized as a home owner is that nothing is ever ‘done.’ Hard as I struggle to have the picture be ‘complete’ the...
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My sophomore year of college, I had a revelation: that I had the power to feed myself. And I'm not talking about grabbing burritos from the local ...
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Back in the early days of blogging, links were the best way to discover new sites, content, and voices around the Internet. Everyone seemed to hav...
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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...
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Serves four to six For the tomato sauce: 1 28 oz can of diced tomatoes 1 clove of garlic 6 sprigs of fresh oregano, stems removed 1 teaspoo...