When I first started blogging, I never got any comments. Each time a post would go out in the ether, I'd hold my breath a little, wondering if a k...

1 pound of shell-on shrimp 1 clove of garlic, minced 1/4 cup of extra virgin olive oil 5 dried ancho chiles* salt and pepper, to taste1....

serves four - six3 ripe avocados 1 cluster tomato, seeded and diced juice from 1/2 lime 1/4 cup of diced red onion 1 serrano chili, seeded...

Serves four, as a starter1 pound of brussels sprouts, trimmed and quartered Canola oil, for frying Kosher salt Aleppo Pepper1. Pour the...

When Matt is away, I find myself still sleeping on the very edge of our bed. It's funny because when we're both in bed, Matt will often complain o...

Serves four1 persimmon, thinly sliced with a mandoline 1/4 seeded serrano chile, very thinly sliced (optional) 3 ounces of prosciutto slices ...

Nicole is one of those lovely individuals whom I would refer to as a 'kindred spirit.' Her blog, Eat This Poem, and wonderful newsletter constantl...

Originally posted Jan 26, 2011I am lucky to have been profoundly influenced by two grandfathers, both of whom I affectionately call 'Ded' (sor...

This is a sponsored post in partnership with our friends at Pints and Plates. All words and opinions are our own. Thank you for supporting the br...

1 rack of spare ribs (approximately 2-3 lbs) 4 sprigs of fresh rosemary 2 teaspoons of pink peppercorns, crushed with a mortar and pestle kosher ...

*Serves four, as a small plate4 russet potatoes, peeled and diced into bite-sized pieces canola oil, for frying salt and pepper, to tast...

The other day, as I was running late to an appointment, I saw a parking spot and immediately pulled a quick U to try to grab it, just as another c...