Ever since I got my ice cream maker (a very well thought out gift from Matt's parents), I've been increasingly having cravings for ice cream. Don't g...
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> Above: Roasted duck wrapped around scallionsI have officially reached a new level of travel. That's right, I started out the day Tuesday at my dining ...
> Seared Ahi Tuna is the sort of standard dish that you'll find at any Asian-inspired restaurant, and it is one of my favorite things. Like a good piece...
> I learned about the beauty of dried beans only recently, and thankfully for all of us, Heidi Swanson of 101Cookbooks, offers quite a comprehensive gui...
> I've walked past the street-side tables and bright red sign of Farina in the Mission many a time. Over-hyped, over-priced and too hipster are all word...
> Today I'm going to share with you a recipe from Alice Waters' The Art of Simple Food cookbook that's easy peasy, and so delicious (not like my fai...
> Traditional tagines are often made with meat (lamb, chicken), and take advantage of a wide range of aromatic ingredients (from preserved lemons to apr...
> Piccino, a small little cafe/pizzeria in the Potrero Hill/Dogpatch region of San Francisco, is my newest discovery--and quite the gem. I won't claim t...
> There is something to be said for simplicity--and something to be said for turning a classic like tomato soup, and giving it a twist. Every once in a ...
> Big grainy bowls are some of my favorite dinners--warm, hearty and satisfying, they are easy to throw together, nutritious and can often be quite expe...
> This past week, I had the incredible opportunity of attending part of the SXSW Interactive Festival in Austin, Texas, to represent my company and some...