I've been in sort of a tizzy this week. I was crazy nervous to see the Cooking Channel segment that Matt and I filmed ages ago with Tracy and Mega...
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Talk about a switching of gears. Like all vacations, short or long, mine came to an abrupt end following a luscious Sunday roast enjoyed in East L...
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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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Today we are so thrilled to be guest posting on Aida Mollenkamp's blog. I can still remember watching her on the Food Network, when I was still *l...
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Over the past few months, I seem to have shifted my booze consumption back to the basics: drinking mostly neat pours (unmixed liquor served withou...
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I'm writing this on Mother's Day. The kids have gone to bed by now, and I feel tired, but so, so happy. That's kind of how most days go as a paren...
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*makes 4 stacks, serves four 2 large eggplants, cut into 1 inch thick rounds extra virgin olive oil salt and pepper 1/4 cup of finely choppe...
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I never thought this day would come — the day when I recommend that you use vodka in a cocktail recipe instead of gin. I made it very clear in m...
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Currently, my refrigerator is so bursting with berries and stone fruits that every day starts with a mission to consume. The fruit to yogurt ratio...
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Let's talk about juice, guys. That's right. I'm totally on the bandwagon. I'm going to preface this post by saying that I do not condone or recomm...
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A few weeks ago, I was listening to NPR in my car, as I often do. In between world news and the circus that is a presidential election year, came ...
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There is glitter on the bottom of my shoes. Perhaps that is the sign of a good New Year's Eve. Ahoy mates! Are you ready for 2011? 2010 was a good...