A trip to Portugal a few years back re-introduced me to a cured meat that I hardly thought much of before: chorizo. While in Lisbon, I sampled so many...
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A trip to Portugal a few years back re-introduced me to a cured meat that I hardly thought much of before: chorizo. While in Lisbon, I sampled so many...
Chocolate. Caramel. Sea Salt. This recipe is amazing. Kasey's Chocolate Caramel Tart is unbelievably smokey, decadent and lush. And the sea salt just ...
Tomorrow is my birthday so it seems fitting to share with you a recipe for a chocolate caramel tart (with sea salt, no less). It's really decadent...
Oh, the power of Twitter. A few weeks ago, as I was getting ready to head down to Berkeley for a ballet, I asked the Twittersphere if anyone had any g...
Bolognese is a traditional Italian meat sauce for pasta. It's awesome with linguine and papardelle--wide, long and sticky noodles that absorb the flav...
Spoon is one of a very small number of bands I'd sit in a line for nearly five hours just for a chance to see them perform in a small club. I'm not s...
Recently, I've started researching the key ingredients in Kasey's recipes in order to find inspiration for our Musical Pairings. It never fails. In ...
Someone once told me that Colorado sees something like 300 days of sunshine per year. I might be totally off on this number, but I thought that my odd...
Kasey's rosemary baked eggs are simple, but flavorful and warming. In fact, I liked them so much, I borrowed the recipe and made it for my parents for...
I've written about salmon a few times now--here and here. I'm not usually too particular on buying farm raised or wild salmon, but the last few times ...
I love Kasey's broiled wild salmon in honey-sesame soy sauce. I'm pretty sure readers who try the recipe will love it too. It is a definite "crowd...