Charcuterie plates have gained major traction over the last couple of years but I like to think I've been creating and eating them well before the...
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Every year, I look forward to Bon Appetit’s travel issue because it reminds me of the main reason I travel: to eat, of course. I plan my days ar...
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Serves four 2 tablespoons of coconut oil 1 small red kuri squash, seeded and roughly chopped 1 sweet potato, roughly chopped 1 can of low f...
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Serves four 5 russet potatoes, scrubbed and peeled 1/2 cup of buttermilk plus more, to taste 3 tablespoons of melted butter salt and freshly...
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There was a period of time I remember when a lot of bloggers started writing about slowing down. They argued that we’d become consumed with produc...
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*Serves two 2 top sirloin steaks (approximately 1 pound total) 1 sprig of fresh rosemary 2 stems of fresh oregano 2 cloves of garlic, thinly...
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When I think about 2017, the main thing that comes to mind is that it was a year of high highs and very low lows. It’s in this spirit that I sha...
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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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*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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Serves four 1 head of cauliflower half a lemon, cut into quarters salt and freshly ground pepper 1 tablespoon of finely chopped parsley 3 t...
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I want to wear a pretty dress for you. It's Spring. Somewhat officially. And here in the Bay Area, that means every girl is plotting her next Per...
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The other day, I walked out of my house and smelled Fall. It was smokey and cold and hit the back of my nostrils in a rush of wind. Despite our ty...