Serves four to sixFor the tomato sauce: 1 28 oz can of diced tomatoes 1 clove of garlic 6 sprigs of fresh oregano, stems removed 1 teaspoo...

Today I'm sharing a recipe I developed in partnership with Thrive Culinary Algae Oil. All opinions are my own. Thanks so much for supporting the b...

The things we think we need aren't always the ones we really want. Did you ever hear the story of a young couple in love, each of whom was trying ...

Serves fourFor the vinaigrette:1 shallot, chopped 1/2 cup (.75 ounce) dried hibiscus flowers 1/3 cup fresh-squeezed orange juice 1/3 cup...

Serves three - four2 medium russet potatoes, peeled 3 tablespoons of olive oil 3 green onions, thinly sliced French Gray sea salt, to taste...

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...

*serves six - eight3 cups of peeled and diced sweet potato (approximately 1 large) 2 cups of peeled and roughly sliced carrots 3 1/2 cups of...

Everyone's posting chocolate truffle recipes and heart-shaped pancakes today, so I thought I'd do something different. If you need some delicio...

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....

3 large eggs 1/2 cup of sugar 1/2 cup of brown sugar 1 teaspoon of instant espresso powder 1 teaspoon of real vanilla extract 1/3 cup of flour ...

Serves four1 large butternut squash extra virgin olive oil salt and freshly ground pepper 1/2 teaspoon of ground cinnamon 1/4 teaspoon of ...

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