When I first stumbled across Katie Quinn Davies' blog, What Katie Ate, I knew I had made a tremendous discovery. Her food photos were more beautif...
-
-
*Serves two - four 2-4 pounds of pork shoulder 2 Ancho Chiles 1 cinnamon stick 2 tablespoons of olive oil 1 yellow onion, peeled & roug...
-
This past weekend, Matt and I took a little road trip to the Ace Hotel in Palm Springs (more on that later). I took the day off from work on Frida...
-
An American burger welcomes every immigrant with open arms. Sure, people have invented and reinvented it; they put foie gras and chickpeas in it...
-
Makes two 2 tablespoons of well-stirred tahini handful of spinach 3 dates, pitted 1/2 cup of frozen berries (mix of blueberries and blackbe...
-
Back in May, I had the pleasure of spending an evening at my friend Veronica's house, where I got to meet — in person — a number of my favorit...
-
We grew up in the shadow of Silicon Valley. Where being good at math and science was inherently better than being able to bang out a well-written ...
-
Weekends are the longest and shortest days when you are a parent. Especially during summer days in the PNW that feel both beautifully and painfull...
-
*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...
-
2019. Wow. There’s been a lot of controversy around whether the decade ended with the start of 2020, or whether we still have another year to go...
-
Writing can at times, feel like a marathon. The final period reminiscent of a big inhale. Sometimes an exhale, depending on what you are writing. ...
-
*serves four 1/2 cup of black quinoa* 1 pound of tomatoes handful of radishes 1 tablespoon of finely chopped mint 1 sprig of rosemary oliv...