For Matt’s 30th birthday, I baked him a German Chocolate Cake — his favorite, and my very first layered cake. I only had one cake pan at the t...
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I've been in a bit of a funk this past week, having a hard time motivating myself to get anything done. Whether it's washing the dishes, exercisin...
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Happy Friday! As the days of summer dwindle, I'm actually starting to get excited for the month of September — the real San Francisco summer. ...
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This recipe is Gluten-Free 6 ounces of very good dark chocolate 1 1/2 cups of hazelnuts 2 tablespoons of brewed coffee, chilled 1 teaspoon of ...
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Serves four, as a starter 1 pound of brussels sprouts, trimmed and quartered Canola oil, for frying Kosher salt Aleppo Pepper 1. Pour the...
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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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Everyone can appreciate a compliment, whether it comes from a friend, an acquaintance or a stranger. Yet, it's not uncommon to feel humbled by a com...
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makes two drinks 6 oz of beet-carrot juice (from about 3 beets and 3 carrots) 1 tablespoon of agave syrup 3 tablespoons of freshly-squeezed li...
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Serves four 1 head of cauliflower half a lemon, cut into quarters salt and freshly ground pepper 1 tablespoon of finely chopped parsley 3 t...
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For the mango salsa: 1 mango, peeled and diced 1/2 jalapeno, cored, seeded, and finely minced 1 medium tomato, seeded and diced 1/3 cup of d...
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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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Makes approximately 16 toasts For the roasted grapes: 1 pound of seedless grapes, removed from the stem 1 tablespoon of extra virgin olive oi...