I read this post by Erin Loechner, who writes the blog Design for Mankind, last week and have been thinking about it ever since. When I first star...
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I’ve noticed something interesting recently, about the way my generation thinks about the present and the future. Our everyday lives seem to def...
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serves four 1 1/2 pounds of flank steak garlic salt freshly ground black pepper 1 tablespoon of chopped fresh flat-leaf parsley olive oil ...
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It's Negroni Week, and to celebrate, I'm revisiting one of my favorite drinks for any occasion. I wrote about the classic Negroni last year, a...
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I'm going to be totally upfront with you: I don't have a baby (surprise!). But a few of my friends have started having babies and, boy, is life di...
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Makes one Salt, for rimming the glass 1 1/2 ounces of Del Maguey Vida Mezcal 3/4 ounce of Cointreau 3/4 ounce of fresh-squeezed lime juice...
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*serves four 1 fennel bulb, cored and roughly chopped 4 cloves of garlic, thinly sliced 1 green bell pepper, cored and roughly chopped 1 1/2 o...
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1 pound of shell-on shrimp 1 clove of garlic, minced 1/4 cup of extra virgin olive oil 5 dried ancho chiles* salt and pepper, to taste 1....
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Serves four 2 cups of fresh brewed, hot coffee 1/3 cup of sugar 6 mint leaves For the whipped cream: 1/2 cup of heavy whipping cream 1...
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I was hoping to do a little experiment: to write in the third person. But each time I tried, it felt entirely unnatural. I've always had trouble w...
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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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1.5 oz grappa (we used Lorenzo Inga Grappa Di Barolo) .75 oz Lillet Blanc .75 oz Aperol Orange peel garnish 1. Combine the liquid ingredients...