Serves four 1 quart of premium vanilla bean ice cream (purchased or homemade) good quality, fruity olive oil 4 tablespoons of salted, toasted...
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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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The more I cook at home, the less impressed I am when I go out to restaurants. A bowl of pasta for $17? A fillet of fish over seasonal vegetables ...
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Back when my grandmother's Alzheimer's was in its early stages, she called my grandfather and asked him to pick her up. When he asked her where, she...
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Sometimes, when I'm feeling wanderlust, all I have to do is pick up a drink. They say that smell is the strongest sense tied to memory, but as che...
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Serves four 1 large butternut squash extra virgin olive oil salt and freshly ground pepper 1/2 teaspoon of ground cinnamon 1/4 teaspoon of ...
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'Tis the season of edible holiday treats! Everyone I know is making peppermint bark, molasses cookies (+ smoky ginger-molasses cookies!), gingerbr...
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Crab season in Northern California is in full swing and if you like crab, you know this time is sacred. I remember a few years ago, Matt and I dro...
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Around this time last year, we were beginning to hunker down. Preparing for the twins' arrival. We hadn't yet realized that we'd be moving to Seat...
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When you've been living with someone for a while, you kind of forget what it's like to be alone. I used to be really good at being alone. You may ...
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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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Is it summer yet? We’ve had a few glimpses of warm-weather days in San Francisco over the past month, and every sunny day I rush to pair the sum...