It feels inevitable now. That at some point, I would have started to feel homesick, or perhaps sick for the past. Our transition, the move, the bi...
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March is lot like a long, flat stretch of road somewhere. It’s far enough away from where you’ve left (winter) and not quite to where you’re h...
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Serves four 1/2 cup of freshly squeezed lemon juice (from about 3 lemons) 1/3 cup of agave syrup 4 cups of cold water 1/2 jalapeño pepper ...
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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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First and foremost, let's get down to business and announce the winner of Tyler Florence's Family Meal. Thank you to all of the folks who shared t...
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serves six 3 cups of mixed nuts (we used pecans and cashews) 1 teaspoon of taco seasoning 2 tablespoons of brown sugar 2 tablespoons of but...
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I still remember that weird feeling of publishing something “on the internet” and getting comments and emails from complete strangers saying t...
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This year (2013) has arguably been the biggest of my life. It didn't come without challenges. The most important event of the year was, of course,...
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Serves four 1 1/2 pounds of green beans 1 1/2 - 2 teaspoons of Shichimi Togarashi 3 large garlic cloves, minced salt and freshly ground pepper...
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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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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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Serves six 4 lbs of chuck roast 1 tablespoon of olive oil 1/3 cup of apple cider vinegar 3 garlic cloves, thinly sliced 2 tablespoons of ta...