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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Somehow, I’ve managed to avoid all conversations related to snowmaggedons, polar vortexes, and solar vortexes. And yet, I could feel it coming. Th...
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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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There is a neatly arranged time and place for everything in life, including peanut butter. I used to tell Matt, even before we were married, that ...
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Is it summer yet? We’ve had a few glimpses of warm-weather days in San Francisco over the past month, and every sunny day I rush to pair the sum...
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4 large eggs 2 tablespoons of butter 1 tablespoon of finely chopped rosemary 1. Melt the butter in a large skillet over medium heat. Add the ...
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It might be a strange time to be posting about lentil soup and turnips, but I promise that it's worth your time. You see, I've had this cookbook, ...
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*serves four 1/2 cup of black quinoa* 1 pound of tomatoes handful of radishes 1 tablespoon of finely chopped mint 1 sprig of rosemary oliv...
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When it comes to my culinary education, I can think of a few game-changing cooks, chefs, restaurants, and cookbooks. Some played a key role in int...
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One thing I’ve quickly realized as a home owner is that nothing is ever ‘done.’ Hard as I struggle to have the picture be ‘complete’ the...
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*Serves four 30 clams, cleaned and debearded 1/2 cup of dry white wine 1/2 stick of butter 1 tablespoon of finely minced garlic 1 teaspoon ...
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Old habits die hard. I have this alarm clock that I have had for about 8 years now. I bought it from a Chinese store in Siena, Italy as a replacem...