My grandmother had a major sweet tooth. It was not uncommon for her to have a little 'dessert' immediately following a pastry breakfast. When I wo...
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Negroni Week has crept up on me once again. Every year, I’m surprised to see how much the participation has grown… San Francisco alone has 105...
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When I lived in Italy, I learned three very important things. Don't talk about God. Don't talk about politics. And eat pasta as a first course. I'...
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When my parents and I moved to America, I quickly started calling everyone I ever spoke with in class my 'friends.' My parents were perplexed. "Th...
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This will be the first time (ever!) that Matt won't be spending Christmas with his family in Ohio. He'll be spending it with his family here in Sa...
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Currently, my refrigerator is so bursting with berries and stone fruits that every day starts with a mission to consume. The fruit to yogurt ratio...
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serves four 1 pound of crimini mushrooms, stems removed 2 tablespoons of olive oil kosher salt (about a teaspoon, more or less to taste) 1 tab...
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I am not typically someone that fries my food. I rarely eat fried foods out and I certainly don't make it a habit to fry food in. But for some r...
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serves four 6 ripe apricots, pits removed handful of fresh lemon verbena leaves 3/4 cup of heavy whipping cream 2 tablespoons of honey (more o...
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Few things are more satisfying than writing in the rain. For a person who tends to be go go go, rain is a great excuse to throw on a pair of sweat...
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I've been in sort of a tizzy this week. I was crazy nervous to see the Cooking Channel segment that Matt and I filmed ages ago with Tracy and Mega...
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I had recently fallen into a rabbit hole called Alt Summit (if you've been following me on Twitter, you may have noticed that I was tweeting up a ...