Nicole is one of those lovely individuals whom I would refer to as a 'kindred spirit.' Her blog, Eat This Poem, and wonderful newsletter constantl...
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Do you cook with your spouse? Although Matt is officially 'the music guy' in our household, he is no stranger to the kitchen. In fact, he and I ar...
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serves four - six 3 ripe avocados 1 cluster tomato, seeded and diced juice from 1/2 lime 1/4 cup of diced red onion 1 serrano chili, seeded...
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Serves four 1.5 pounds of fresh, wild coho salmon (cut into 2 large pieces) Handful of fresh dill sprigs 1⁄2 lemon, thinly sliced, plus mor...
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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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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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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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"I owe you a phone call” is what my friends and I say to each other whenever we find ourselves exchanging a flurry of emails and text messages w...
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It's Negroni Week, and to celebrate, I'm revisiting one of my favorite drinks for any occasion. I wrote about the classic Negroni last year, a...
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I never thought this day would come — the day when I recommend that you use vodka in a cocktail recipe instead of gin. I made it very clear in m...
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2 oz of Pisco (preferably Campo de Encanto) .25 oz of orgeat (preferably Small Hand Foods) .5 orange of curaçao (preferably Pierre Ferrand Dry...
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We should be sharing all sorts of resolution-y things with you this week: juice fasts and gluten-free bread. But this recipe is just too good to h...