For Matt’s 30th birthday, I baked him a German Chocolate Cake — his favorite, and my very first layered cake. I only had one cake pan at the t...
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My first spring in Seattle and I’m already learning what it means to get ‘hit’ by the passing season. Coming from California, where spring i...
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Have you ever wanted to just pack up your things and jet? Having lived in San Francisco for nearly a decade, I’ve been feeling generally exhaust...
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Sometimes, I sit on recipes so long that they become sort of a conundrum. Should I still write about them on the site, even though I made somethin...
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Serves four For the labneh: 1 container of full fat Greek yogurt 1 teaspoon of kosher salt For the basil oil: 1⁄3 cup of extra virgin o...
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serves four 6 ripe apricots, pits removed handful of fresh lemon verbena leaves 3/4 cup of heavy whipping cream 2 tablespoons of honey (more o...
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Yesterday, my daughter turned one. We met for coffee with a friend and Neko had her first kids meal (scrambled eggs with a side of fruit and toast...
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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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When I was turning 13, my parents asked me if I wanted to have a Bat Mitzvah or a blowout party (with a rented wooden dance floor in my backyard)....
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One of my favorite bloggers, Joanna Goddard recently wrote a cute little blog post, asking readers about their first kiss. Mine was at the ripe o...
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We all lie to ourselves on a daily basis. Whether it’s a little or a lot, about the small stuff or the big stuff, these lies get us through our da...
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Serves six 2 large yellow onions, peeled 1 cup of all-purpose flour 2 teaspoons of baking powder 3 large eggs 1 cup of breadcrumbs 1 cup of ...