Serves four 2 tablespoons of olive oil 3 large garlic cloves, minced 1 large onion, diced 1 tablespoon of tomato paste 1 teaspoon of dried ...
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serves four 1 - 1 1/4 pound of very fresh halibut fillet 1/4 cup of cilantro, finely chopped 1 tablespoon fresh mint, finely chopped generous 1/...
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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...
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Summer has quietly slipped out of my grip somehow and the other day, I had a fleeting thought about fall: about boots and hot chocolate and umbrella...
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An American burger welcomes every immigrant with open arms. Sure, people have invented and reinvented it; they put foie gras and chickpeas in it...
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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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Breakfast in a new city is always so promising because you know that ahead of you lies a day of exploration. When I am traveling, breakfast is a...
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Originally published 12/4/12. Updated 12/4/20. What you'll need: Large Stockpot (a 12 quart pot would be optimal) Crab crackers (we lov...
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Serves four 1 persimmon, thinly sliced with a mandoline 1/4 seeded serrano chile, very thinly sliced (optional) 3 ounces of prosciutto slices ...
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I don't know about you, but I feel like with each passing year, the seasons fly by faster than they did the previous year. I hardly blinked and su...
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4 large eggs 2 tablespoons of butter 1 tablespoon of finely chopped rosemary 1. Melt the butter in a large skillet over medium heat. Add the ...
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I’ve been slowly — very, very slowly — reading Elizabeth Gilbert’s book, Big Magic. Every couple of nights when I’m not up late working,...