Everything starts anew. Year after year that I live in San Francisco, I am reminded that the fog will roll in right around my birthday. And I will...
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The first time I stumbled upon Sprouted Kitchen, I knew I had found my kind of place on the Internet. I instantly related to Sara. She had travele...
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Originally posted Jan 26, 2011 I am lucky to have been profoundly influenced by two grandfathers, both of whom I affectionately call 'Ded' (sor...
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Serves four 3 russet potatoes, washed and scrubbed 1/2 cup of crumbled feta cheese 2 teaspoons of kosher salt 1/4 cup of canola oil, plus more...
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The other day, I snuck a peek into my old life. I was headed to the dentist in downtown San Francisco, where I hardly ever go anymore. The streets...
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*Makes 2 large glasses, or 3 small Flesh from 1 large, very ripe mango, roughly chopped 1/2 cup of whole milk yogurt 1-2 tablespoons of sugar, ...
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I just got back from a whirlwind business trip to New York City, so I'm just getting into the swing of things (this morning was a rough wakeup cal...
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I’ve been thinking about fear. Where it comes from and how to let it go. You see, I spend and have spent a lot of time being afraid. I wa...
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Serves four 1 bunch of asparagus 2 garlic cloves, minced extra virgin olive oil salt and pepper, to taste Meyer lemon zest, to taste 1. ...
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makes one 2 tablespoons of kosher salt 1/4 teaspoon of chili powder 2 ounces of fresh lime juice (from about 3 limes) 1 ounce of tomato juic...
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For the mango salsa: 1 mango, peeled and diced 1/2 jalapeno, cored, seeded, and finely minced 1 medium tomato, seeded and diced 1/3 cup of d...
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Makes one Salt, for rimming the glass 1 1/2 ounces of Del Maguey Vida Mezcal 3/4 ounce of Cointreau 3/4 ounce of fresh-squeezed lime juice...