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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Recently, I wrote a short piece about summer movies for Gather Journal. It skewed toward being poetic and inspired a fair amount of nostalgia. The...
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I started throwing lots of things away recently. Old magazines, high school t-shirts I've been holding onto since — well — high school, pre-ad...
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Serves four 1 small seedless watermelon, cut into balls using a melon baller (or simply cubed) 3-4 persian cucumbers 1 small jalapeño pepp...
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If you would have asked me a week ago what I would be doing this week, I would not have predicted I'd be in my kitchen making marshmallows, rectif...
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Well, it's been an interesting night. But we're not the New York Times or CNN, and while this is certainly an important historic moment for our co...
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For the plums: 2 lbs of plums, pitted and roughly sliced 1 tablespoon of amaretto 1 teaspoon of almond extract 1/2 cup of sugar For the bis...
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“Here comes the sun (doo doo doo doo)...” I find myself singing this song each morning lately as I wake up. It’s been an exceptionally wet w...
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1 rack of spare ribs (approximately 2-3 lbs) 4 sprigs of fresh rosemary 2 teaspoons of pink peppercorns, crushed with a mortar and pestle kosher ...
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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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*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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serves four 1 pound of medium shrimp, peeled and de-veined 1 small lemon, quartered 1/2 teaspoon of black peppercorns 1 bay leaf 1 large cu...