Sometimes, when I'm feeling wanderlust, all I have to do is pick up a drink. They say that smell is the strongest sense tied to memory, but as che...
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I’ve been thinking about fear. Where it comes from and how to let it go. You see, I spend and have spent a lot of time being afraid. I wa...
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Serves four 1 large fennel bulb, trimmed 1 pink lady apple 3 ounces of smoked trout 2 tablespoons of apple cider vinegar 2 tablespoons of o...
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I was hoping to do a little experiment: to write in the third person. But each time I tried, it felt entirely unnatural. I've always had trouble w...
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Serves four 1 large butternut squash extra virgin olive oil salt and freshly ground pepper 1/2 teaspoon of ground cinnamon 1/4 teaspoon of ...
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Makes approximately 12 empanadas For the dough: 1 1/4 cups of all-purpose flour 1 cup of whole wheat pastry flour 1 stick of unsalted butt...
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Matt and I had a raised voices sort of argument about this sandwich, of all things, last weekend. The kind where you wonder, fifteen minutes after...
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This is a sponsored post in partnership with our friends at IZZE. All words and opinions are our own. Thank you for supporting the brands that hel...
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My first Christmas in America was a confusing one at best. Coming from Russia (by way of Israel) where we had a New Year’s tree and a fellow nam...
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serves four 1 cup of whole wheat pastry flour 1/4 cup of rye flour 1/2 teaspoon of kosher salt 1/2 teaspoon of sugar 1 stick of cold unsalte...
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When I first stumbled across Katie Quinn Davies' blog, What Katie Ate, I knew I had made a tremendous discovery. Her food photos were more beautif...
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Back in 2008 when Matt and I first got engaged, we had to tackle a few of the big questions that everyone does when they decide they’re going to...