It’s summer, which means that my cooking looks a lot like eating watermelon salad and peaches over the sink… with a side of rice and beans. I’...

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 never met a potato I didn’t like but my very favorite kind has a particularly crispy skin. I especially love when the top bubbles up a li...

Matt and I were talking recently about who we call (besides each other) when we need someone to talk to about something important. I immediately sai...

This is a sponsored post in partnership with the California Walnut Board.  All words and opinions are our own. Thank you for supporting the brand...

Here's how every story starts: the right timing. Sometimes, you want something to happen so badly, when it doesn't, it feels like the universe is ...

Our kitchen renovation process was no small feat and now that it's *nearly* over, I can honestly say that I never want to renovate a kitchen again...

Serves four½ red onion 1 teaspoon of sugar 1 teaspoon of kosher salt ½ cup of vinegar 1 large head of butter lettuce ¼ cup of walnuts, l...

When I was in the 5th grade, my grandpa came to live with my family. At the time, I thought it might be temporary, but by the time I got to high s...

There was a time when I was a die-hard Jersey girl. New Jersey was the first place I ever lived in America and for a girl who had a sizable collec...

How many social media accounts do you have? One? Two? Eight? I'm a card-carrying member of Facebook, Twitter, Goodreads, Pinterest, Instagram, and...

I just finished reading my friend Jess’s fantastic new book. We finally (finally!) met in person about a month ago after spending years followin...