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...
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I’m a card-carrying member of the Alison Roman fan club. I’ve made The Cookies and The Stew. I watch all of her Instagram videos, and I basica...
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I was recently lamenting to Matt that I feel like every time I have an opportunity to cook or photograph food, I basically have to approach it lik...
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The other day, I walked out of my house and smelled Fall. It was smokey and cold and hit the back of my nostrils in a rush of wind. Despite our ty...
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We are on the verge of starting a new year and I’ve realized that of all things I have made and shared here, apple cake is perhaps the most impo...
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Fate is a funny thing. I suppose I’ve always been the sort of person who believes in the inevitability of some things. A rained out vacation, a ...
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I’ve talked a lot about crêpes in the past — I grew up eating my grandma’s thick, buttery ones (we called them blini) and later my mom’s....
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For the pancakes: 1 1/4 cup of barley flour 1 teaspoon of baking powder 1/2 teaspoon of salt 1/4 cup of muscovado sugar (or brown sugar) 1/...
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There's a lot you can do with a tin of anchovies. Once you get over your fear, trust me, a whole new world opens up. After filling you up with pum...
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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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Serves four For the labneh: 1 container of full fat Greek yogurt 1 teaspoon of kosher salt For the basil oil: 1⁄3 cup of extra virgin o...
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If my memory serves me correctly, I’ve never set any New Year's resolutions before… but here I am at the end of January, setting one. Here it ...