For the pizza dough: 1/2 tablespoon of active dry yeast 1/2 tablespoon of sugar 1/2 teaspoon of salt 3 cups of all-purpose flour 1 tablespo...
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I am not a movie person. Nope. What I mean by that is that I do not seek out movies; I reluctantly, carefully, stubbornly choose a select few to w...
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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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Serves four 3 large russet potatoes, sliced 1/8 inch thick canola oil (for frying) kosher salt 1. Fill a large bowl with cold water and ice....
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I am not typically someone that fries my food. I rarely eat fried foods out and I certainly don't make it a habit to fry food in. But for some r...
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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,...
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Megan and I met some time ago, when she was still living in San Francisco. I won't go into some of the big life changes she was going through at t...
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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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Somehow, I’ve managed to avoid all conversations related to snowmaggedons, polar vortexes, and solar vortexes. And yet, I could feel it coming. Th...
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For the stock: 1 whole chicken 2 carrots, cut into thirds 3 celery stalks, cut into thirds 1 small onion, quartered 1 teaspoon of black peppe...
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Serves four 2 tablespoons of coconut oil 1 small red kuri squash, seeded and roughly chopped 1 sweet potato, roughly chopped 1 can of low f...
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Glitter. No, I'm not talking about the Mariah Carey movie. I'm talking about HOLIDAY TIME! My absolute, very favorite time of year (aside from summe...