For a couple of years in my twenties, I was lucky enough to travel to New York for work. I remember listening to my hype song — Rihanna's Umbrel...
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We had a feast for New Year’s. The sort that makes your stomach hurt and demands an antacid. The sort where you want time to stand still a littl...
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Exploring the stalls of my neighborhood farmers' market, it appears that here in California, we're hitting the sweet spot in between winter and sp...
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Happy Friday! As the days of summer dwindle, I'm actually starting to get excited for the month of September — the real San Francisco summer. ...
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2 sweet potatoes, shaved crosswise into 1/8 inch thick slices** 1 quart of canola oil, for frying Smoked Hickory Sea Salt* *This month's Premiu...
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Serves four, as a starter 1/2 pound of ground beef 1/2 pound of ground pork kosher salt 1 teaspoon of Aleppo Pepper 1 tablespoon of finely ch...
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Over the past few months, I seem to have shifted my booze consumption back to the basics: drinking mostly neat pours (unmixed liquor served withou...
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makes one 2 teaspoons of matcha powder (we used Mizuba Tea Co.) 1 cup of coconut milk 2 tablespoons of boiling water 3⁄4 tablespoon of bo...
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Melissa and I have never met in person but like many of my other 'blogger friends' she feels like a real life friend. We're emailed about babies a...
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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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1 pound of shell-on shrimp 1 clove of garlic, minced 1/4 cup of extra virgin olive oil 5 dried ancho chiles* salt and pepper, to taste 1....
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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...