You may not have not have noticed but last week was the first time in years that I have gone a week without posting anything to the site (if you e...

I have a fondness for beans — I like how they blur the lines between upscale and pedestrian. One of my favorite bean companies, Rancho Gordo, ha...

I get obsessive about finding stuff. Can you relate?The other day, I realized that I have either lost or misplaced a favorite pair of earrings...

We grew up in the shadow of Silicon Valley. Where being good at math and science was inherently better than being able to bang out a well-written ...

When the folks over at ModCloth asked us to create a New Year's Eve party recipe and playlist, we started thinking about what makes a great holida...

I've been in sort of a tizzy this week. I was crazy nervous to see the Cooking Channel segment that Matt and I filmed ages ago with Tracy and Mega...

The first time I stumbled upon Sprouted Kitchen, I knew I had found my kind of place on the Internet. I instantly related to Sara. She had travele...

This post is sponsored by Idyll. All opinions are my own. Thanks so much for supporting the brands who help us do what we do!A few months ago...

It might be a strange time to be posting about lentil soup and turnips, but I promise that it's worth your time. You see, I've had this cookbook, ...

For many years, I consistently brought the same exact salad to work in a square tupperware tucked into a plastic bag that is no longer allowed in ...

serves four1 pound of medium shrimp, peeled and de-veined 1 small lemon, quartered 1/2 teaspoon of black peppercorns 1 bay leaf 1 large cu...

It’s soup weather! And yes, I did make this recipe before we took our tree out, but aren’t those twinkly lights so pretty? I don’t know about ...