Between my weekend in San Diego with my best college girlfriends, and this amazing Seattle summer weather we are having, I have been craving cold ...
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Serves four 3-4 large tomatoes, sliced into eighths 3 Persian cucumbers, sliced into 1⁄4 inch rounds 1/4 teaspoon of ground coriander 3/4 t...
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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...
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Charcuterie plates have gained major traction over the last couple of years but I like to think I've been creating and eating them well before the...
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First of all, thank you, THANK YOU to all of you out there who commented, tweeted, linked to, and reached out to us about the Pairings Box. We are...
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Makes approximately 16 toasts For the roasted grapes: 1 pound of seedless grapes, removed from the stem 1 tablespoon of extra virgin olive oi...
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I’m a card-carrying member of the Alison Roman fan club. I’ve made The Cookies and The Stew. I watch all of her Instagram videos, and I basica...
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I was hoping to do a little experiment: to write in the third person. But each time I tried, it felt entirely unnatural. I've always had trouble w...
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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...
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Water is never listed as an ingredient in cocktail recipes, and yet it exists in almost every single one. Many people don't think twice about why ...
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Happy Friday! As the days of summer dwindle, I'm actually starting to get excited for the month of September — the real San Francisco summer. ...
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2 oz of Pisco (preferably Campo de Encanto) .25 oz of orgeat (preferably Small Hand Foods) .5 orange of curaçao (preferably Pierre Ferrand Dry...