SPoon

I'm happy to report that today was a much more stimulating day. I think all I really needed was a good night's rest to knock some energy back into the...

Today was one of those long, lazy days. I was productive at work, but kind of felt lethargic, far away. I had every best intention to go to the gym. B...

Now seems to be time to gather with friends and talk. Not just about current blockbusters and TV shows and restaurant openings. But real things that a...

I've recently been really into bulgur--a grain that is popular in Middle Eastern dishes, most prominent of which is tabbouleh salad. I love making big...

I'm always looking for new ways to switch up my chicken routine. You know what I mean--same 'ol, same 'ol. I think that chicken is a super versatile p...

This post is devoted to my favorite partner in crime and sidekick in the kitchen--Matt. While Matt is often relegated to the sous chef position (we've...

Since I was a child, I've had a pretty antagonistic approach to beets. Coming from a Russian family, I was forced to eat a lot of Borscht--hot, chille...

Weekends mean eggs for me. I must admit that I am a creature of habit and one of my favorite rituals is breakfast. It's no wonder it's considered the ...

If you've been to Italy, you may have had the opportunity to discover that Italians don't do powdered Swiss Miss with dried up mini marshmallows. And ...

While it hasn't quite been a balmy summer here in San Francisco, that doesn't mean I can't cook like it is. After all, my market is filled with summer...

I made these Spelt and Honey Crips cookies from Clotilde's Chocolate & Zucchini blog for 2 birthday get togethers I attended last weekend. While C...