Serves four 1 small or 1/2 large jicama, peeled and diced into bite-sized cubes 1/2 pint of small cherry tomatoes 4-5 large romaine leaves, was...
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Serves six For the crisp topping: 1/2 cup of oats (not quick cooking) 1/2 cup of all-purpose flour 1/4 cup of chopped walnuts 1/2 cup of br...
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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...
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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...
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*Serves four For the soup: 8 cups of water 1⁄2 cup of shoyu 1 heaping tablespoon of finely grated fresh ginger Zest from 1⁄2 lemon, pl...
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It's that weird time of the year when the rest of country gets ready to buckle down for Fall while San Francisco enjoys our brief summer. It's kin...
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A few weeks ago, we got together with a few friends for an epic gathering in our backyard: an ice cream social! The backyard is what really sold u...
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The other day, I posted on Facebook, “Anyone else feel like they’re just barely holding their shit together?” It may have been my most comme...
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Do yourself a favor and mix yourself one of these right now. Through all of my years of enjoying cocktails, this is the one “complicated” ...
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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...
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*Serves four For the chicken: One whole chicken (approximately 4 pounds) 6-8 sprigs of fresh thyme, oregano and sage kosher salt For th...
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*serves four 1 1/2 large English Cucumber, thinly sliced, preferably using a mandoline 1/4 cup of brown rice vinegar 2 teaspoons of sugar 1 te...