Phew. I'm back from my second trip to New York City in less than three weeks, and needless to say, I am ready for a long nap. It's nice to feel gr...
-
-
2 oz of Pisco (preferably Campo de Encanto) .25 oz of orgeat (preferably Small Hand Foods) .5 orange of curaçao (preferably Pierre Ferrand Dry...
-
6 1/2 ounces of dark chocolate (preferably 70%), finely chopped 1/3 cup + 2 tablespoons of heavy whipping cream pinch of kosher salt 1/4 teaspo...
-
Everyone can appreciate a compliment, whether it comes from a friend, an acquaintance or a stranger. Yet, it's not uncommon to feel humbled by a com...
-
You know how sometimes you want a chocolate chip cookie AND cake? It's hard to decide. Now, you don't have to. Thanks to the guys at Baked, a Broo...
-
Negroni Week has crept up on me once again. Every year, I’m surprised to see how much the participation has grown… San Francisco alone has 105...
-
Before you say anything, let me just justify the cherries in the photo of my strawberry conserve. I simply can't help myself around this time of y...
-
I’ve come to believe that the best and worst decisions we could make are the ones we don’t make at all. We’ve had a particularly warm win...
-
When I studied abroad in Italy as a junior in college, I diligently maintained a journal. It was a leather-bound notebook that I’d gotten as a g...
-
I'm writing this post from Matt's parents' house in Ohio, where we're currently celebrating his dad's 70th birthday. It's one of the few times I'm f...
-
Update: I've been informed that cocoa and coffee are both processed with high heat. Therefore, these truffles are technically not 'raw.' That said...
-
Ten years. That's how long it's been since I stepped out of high school for the very last time. This past weekend, I dragged, err, took, Matt to m...