March is lot like a long, flat stretch of road somewhere. It’s far enough away from where you’ve left (winter) and not quite to where you’re h...
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This is a sponsored post in partnership with Oregon Country Beef, a family ranch owned Co-Op, and PCC Community Markets. All words and opinions ar...
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Have you ever kept something a really big secret? Something you've never shared with anyone? I was amazed at how long Matt kept his proposal plans...
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*serves 4 Ingredients 4 Rib-eye steaks 1 teaspoon of dried lavender* 1 1/3 teaspoon of French gray sea salt* 1 tablespoon of extra virgin...
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Serves four-six, with leftovers 2 tablespoons of olive oil 3 1/2 pounds of boneless beef chuck, cubed salt and freshly ground pepper 1 large...
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Serves four 2 tablespoons of coconut oil 1 small red kuri squash, seeded and roughly chopped 1 sweet potato, roughly chopped 1 can of low f...
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For the shrimp: 1 pound of shrimp 1/4 teaspoon of chipotle chili powder* 1/2 lime, squeezed 1 teaspoon of clementine zest (from 1/2 of a cle...
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For the stock: 1 whole chicken 2 carrots, cut into thirds 3 celery stalks, cut into thirds 1 small onion, quartered 1 teaspoon of black peppe...
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When it comes to my culinary education, I can think of a few game-changing cooks, chefs, restaurants, and cookbooks. Some played a key role in int...
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The other day, I walked out of my house and smelled Fall. It was smokey and cold and hit the back of my nostrils in a rush of wind. Despite our ty...
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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...
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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 ...