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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I’m partial to soup. “Bowl food” as Sara dubbed it, is my kind of food and this, among other things such as our husbands' bordering-on-obses...
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Despite the very limited space in my kitchen, I’m particularly fond of my breakfast vessels and gadgets because I am particularly fond of breakf...
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Matt and I had a raised voices sort of argument about this sandwich, of all things, last weekend. The kind where you wonder, fifteen minutes after...
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Everything starts anew. Year after year that I live in San Francisco, I am reminded that the fog will roll in right around my birthday. And I will...
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Every year, I look forward to Bon Appetit’s travel issue because it reminds me of the main reason I travel: to eat, of course. I plan my days ar...
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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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By now, I think everyone’s read (or at least heard of) Marie Kondo’s book, The Life-Changing Magic of Tidying Up. If not, I highly recommend you p...
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The thing about pie is it's quite mysterious until you cut into it. Unlike a tart, which openly reveals its identity upon first glance, a pie only...
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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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For the donuts: 1 cup all-purpose flour 1 cup whole wheat flour 1/2 cup sugar 2 teaspoons baking powder 1 teaspoon real vanilla extract...
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Serves six For the crisp topping: 1/2 cup of oats (not quick cooking) 1/2 cup of all-purpose flour 1/4 cup of chopped walnuts 1/2 cup of br...