Serves four 1 cup of seedless red grapes (approximately) 1/2 red onion, thinly sliced 5-6 thin slices of prosciutto, roughly torn 6-8 slices o...
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There's a lot to be said for knowing how and when to relax. Some people are too good at it, others, not good enough. Which are you? I know how ...
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*serves four 1 heaping cup of cored and halved strawberries 1 tablespoon + 1 teaspoon of sugar 1 green cardamom pod* 1/2 cup of heavy whippi...
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Serves four, as a starter 1 pound of brussels sprouts, trimmed and quartered Canola oil, for frying Kosher salt Aleppo Pepper 1. Pour the...
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Phew. I'm back from my second trip to New York City in less than three weeks, and needless to say, I am ready for a long nap. It's nice to feel gr...
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When I studied abroad in Italy as a junior in college, I diligently maintained a journal. It was a leather-bound notebook that I’d gotten as a g...
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Serves four - six For the tarragon syrup: 4 sprigs of fresh tarragon 3⁄4 cup of sugar 1 cup of water For the lemonade: 1 cup of lemon ju...
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I’ve been slowly — very, very slowly — reading Elizabeth Gilbert’s book, Big Magic. Every couple of nights when I’m not up late working,...
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I still remember that weird feeling of publishing something “on the internet” and getting comments and emails from complete strangers saying t...
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The other day, I walked out of my house and smelled Fall. It was smokey and cold and hit the back of my nostrils in a rush of wind. Despite our ty...
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Between my weekend in San Diego with my best college girlfriends, and this amazing Seattle summer weather we are having, I have been craving cold ...
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Here's how every story starts: the right timing. Sometimes, you want something to happen so badly, when it doesn't, it feels like the universe is ...