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...
-
-
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 ...
-
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...
-
Despite the very limited space in my kitchen, I’m particularly fond of my breakfast vessels and gadgets because I am particularly fond of breakf...
-
Weekends are the longest and shortest days when you are a parent. Especially during summer days in the PNW that feel both beautifully and painfull...
-
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...
-
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...
-
Makes two 1 large pear, cored and chopped 3-4 sprigs of thyme (preferrably lemon-thyme, if you can find it) 1⁄3 cup of sugar 1 cup of app...
-
One of the best things about having a blog is being able to throw something out into the ethosphere and encourage people to talk about it. The con...
-
I’ve talked a lot about crêpes in the past — I grew up eating my grandma’s thick, buttery ones (we called them blini) and later my mom’s....
-
makes 1 cocktail 4 ounces of fresh-squeezed grapefruit juice 1 tablespoon of fresh-squeezed lime juice 2 ounces of tequila 1 tablespoon of aga...
-
serves six For the carnitas: 4 lb pork shoulder, cut into 2 inch cubes 1 orange, quartered 1 cinnamon stick 2 tablespoons of taco season...