I had recently fallen into a rabbit hole called Alt Summit (if you've been following me on Twitter, you may have noticed that I was tweeting up a ...
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Shortcuts. We're all looking for an easier, faster, more convenient way to do things. Whether it's communication (hello, Twitter and Facebook on y...
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I don't know about you, but I've been treating myself right this holiday season. French Toast, cinnamon rolls, ginger molasses cookies...you know ...
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*Serves four, as part of the complete Childhood Favorites menu 1 pound of chicken tenders or skinless, boneless chicken breasts, cut into thin ...
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Our friend Melissa, The Faux Martha, just came out with a cookbook that I think you're really, really going to love. It's called The Minimalist Ki...
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2 pounds of salmon (fillets) 1 tablespoon of finely chopped flat-leaf parsley 1/4 cup of unsalted butter lemon zest from 1/2 lemon salt and ...
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I’ve noticed something interesting recently, about the way my generation thinks about the present and the future. Our everyday lives seem to def...
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Elijah’s Deli welcomed me with open Jewish grandma arms the first time my parents dropped me off in San Diego to start college as a freshman. An...
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Serves eight 4 egg whites 1 cup of light brown sugar 2 tablespoons of dark cocoa sugar, plus additional for serving 1 cup of fresh whipped c...
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When I first stumbled across Katie Quinn Davies' blog, What Katie Ate, I knew I had made a tremendous discovery. Her food photos were more beautif...
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2 oz of Pisco (preferably Campo de Encanto) .25 oz of orgeat (preferably Small Hand Foods) .5 orange of curaçao (preferably Pierre Ferrand Dry...
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I've been reading this book that has been sitting on my bookshelf for several years now: The 4 Hour Workweek by Tim Ferriss. I received a copy at ...