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 chose my wedding location in no small part based on the fact that the property housed a giant fig tree. Although I had never tasted a fresh fig ...
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I read this post by Erin Loechner, who writes the blog Design for Mankind, last week and have been thinking about it ever since. When I first star...
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Around this time of year, life tends to move a little faster while work tends to move a little slower. I like it that way. The parties, visitors a...
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The other day, as I was running late to an appointment, I saw a parking spot and immediately pulled a quick U to try to grab it, just as another c...
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Serves six 1 3 ½ pound chicken 3 medium leeks, white and light green parts only ½ red onion 2 large carrots 2 celery stalks ¾ teaspoon...
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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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serves six For the carnitas: 4 lb pork shoulder, cut into 2 inch cubes 1 orange, quartered 1 cinnamon stick 2 tablespoons of taco season...
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*makes 1 quart 9 ounces of carrots (approximately 10 small), cut into spears 1/2 small head of cauliflower, cut into florets 1 1/4 cups of wa...
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Serves eight 4 egg whites 1 cup of light brown sugar 2 tablespoons of dark cocoa sugar, plus additional for serving 1 cup of fresh whipped c...
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We're waiting, and eating. I can't tell you how much the past seven months have challenged me, mentally. Sure, there have been physical changes, t...
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It's been outrageously hot in San Francisco. And when I say 'outrageously hot' I mean pleasantly warm for people who live in all other parts of th...