I’m partial to soup. “Bowl food” as Sara dubbed it, is my kind of food and this, among other things such as our husbands' bordering-on-obses...

Talk about a switching of gears. Like all vacations, short or long, mine came to an abrupt end following a luscious Sunday roast enjoyed in East L...

Serves four1 small or 1/2 large jicama, peeled and diced into bite-sized cubes 1/2 pint of small cherry tomatoes 4-5 large romaine leaves, was...

*Serves four to sixFor the salad:2 fennel bulbs 1 large honeycrisp apple, or another sweet and crunchy variety 3 1/2 cups of packed baby...

*Serves two to three4 red bell peppers, stems removed and seeded 3 tablespoons of olive oil 1/2 tablespoon of balsamic vinegar kosher salt ...

Serves four3 large russet potatoes, sliced 1/8 inch thick canola oil (for frying) kosher salt1. Fill a large bowl with cold water and ice....

I’ve been slowly — very, very slowly — reading Elizabeth Gilbert’s book, Big Magic. Every couple of nights when I’m not up late working,...

Serves four2 tablespoons of coconut oil 1 small red kuri squash, seeded and roughly chopped 1 sweet potato, roughly chopped 1 can of low f...

Whenever I go skiing, I often find myself in the following position: standing at the top of a big hill, staring down and being completely taken by...

Serves six2 large yellow onions, peeled 1 cup of all-purpose flour 2 teaspoons of baking powder 3 large eggs 1 cup of breadcrumbs 1 cup of ...

September has a way with me. It has, in the last few years, become one of my favorite months. If you are considering a trip to San Francisco, I wo...

This post originally appeared in The Kitchn. Wishing you and your loved ones a happy, healthy, and prosperous 2011!My family, being Russian, c...