If I had to guess, I'd say that granola makes up about 30% of my diet. You see, five days a week, my typical breakfast involves yogurt, granola, a...
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Some of the most profound moments in our lives are, in fact, defined by silence. Sometimes there is silence because time is needed. Sometimes ther...
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Do you keep in touch with your high school friends (if you're out of high school)? I sure do. In fact, I think my high school friends are prett...
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1 bunch of young carrots, trimmed 1/3 cup of Greek yogurt 1 tablespoon of honey 1/2 teaspoon of hot smoked paprika* kosher salt and freshly gr...
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We grew up in the shadow of Silicon Valley. Where being good at math and science was inherently better than being able to bang out a well-written ...
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I’m partial to soup. “Bowl food” as Sara dubbed it, is my kind of food and this, among other things such as our husbands' bordering-on-obses...
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Whenever I go skiing, I often find myself in the following position: standing at the top of a big hill, staring down and being completely taken by...
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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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How to cook and clean lobster in eight easy steps.
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I’ll always remember the summer (and fall) of 2015 as the one that we spent living at Ocean Beach. Historically, the San Francisco summer has be...
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*makes 1 quart 9 ounces of carrots (approximately 10 small), cut into spears 1/2 small head of cauliflower, cut into florets 1 1/4 cups of wa...
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makes two drinks 6 oz of beet-carrot juice (from about 3 beets and 3 carrots) 1 tablespoon of agave syrup 3 tablespoons of freshly-squeezed li...