UPDATE: THIS GIVEAWAY IS CLOSEDA while ago, I wrote a post about how to be a great host, so I thought it was time to follow up that post with ...
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> It seems rather ironic that I am sharing a recipe with you today for chicken and dumplings. Why? Well, after a frigid, season-long winter this s...
> B'stilla. Now that's a word you've probably never heard before (perhaps I'm being presumptuous). Until a few years ago, it certainly wasn't a dish I...
> Have you started making your New Year's Resolutions yet? I haven't, but I know one thing: good cooking/eating is at the top of my list for 2010. If yo...
> Gluttony might be one of the seven deadly sins, but on Thanksgiving day and the few days thereafter, we all seem to be forgiven (or at least try to fo...
> I like a one pot meal. It's no wonder I'm really into soups, stews and 'bowls' of all kinds (brown rice, bulgur, couscous). There is something so home...
> Traditional tagines are often made with meat (lamb, chicken), and take advantage of a wide range of aromatic ingredients (from preserved lemons to apr...
> San Francisco is finally, finally seeing some warmer weather. We haven't had the worst of winters, but I'm always happy to bid adieu to rains and chil...
> I swear I don't just eat chicken. It's just that, lately, I've been on this kick of trying to do new things with it. And every time I try something di...
> 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...
