I distinctly remember when smoothies became a presence in my life. It was in high school, when the first Jamba Juice opened in a strip mall near m...
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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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When you are a wordy person, there is an expectation that you should always know what to say. Wordy people know how to write a thank you card, a M...
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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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3 cups of oats (not quick cooking) 1 cup of buckwheat groats 1/2 teaspoon of kosher salt 1 teaspoon of ground cinnamon 1 teaspoon of real vanill...
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For the shrimp: 1 pound of shrimp 1/4 teaspoon of chipotle chili powder* 1/2 lime, squeezed 1 teaspoon of clementine zest (from 1/2 of a cle...
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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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Ok, so bare with me on this one. How do you add lavender to coffee to make a lavender latte? Before I met Matt, coffee was just coffee. I could ce...
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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, as part of the complete Childhood Favorites menu 1 1/2 cups of grated sharp cheddar cheese 3/4 cup of grated cave-aged Gruyere 4 ...
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Tiki drinks seem to be popping up everywhere in my social media feeds these days. And why not? They’re beautifully presented and perfect for ser...
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Let me introduce you to a girl who loves breakfast as much as I do and has a whole blog devoted to all things delicious in the a.m. I first came a...