Serves four 1 bunch of asparagus 2 garlic cloves, minced extra virgin olive oil salt and pepper, to taste Meyer lemon zest, to taste 1. ...
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Pancakes have become somewhat of a weekly tradition for us. Most days, Matt and I each sit down to a bowl of food — he to his cereal, me to my y...
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We're sharing another recipe on the West Elm blog today! Adapted from our super popular Rosemary Vanilla Bean Lemonade, this refreshing drink is ...
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The first blog I ever had was a LiveJournal. I wrote in it the way I would write emails to my friends (and they'd comment back as if we were on on...
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Originally published 12/4/12. Updated 12/4/20. What you'll need: Large Stockpot (a 12 quart pot would be optimal) Crab crackers (we lov...
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Holiday season is upon us. Parties with friends and family seem to be scheduled for every weekend of December. And, if you're anything like me, yo...
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About a year ago, I took a trip to New Orleans — home to every delicious food vice imaginable. What surprised me, however, was a random little j...
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There is a well-known state of weather. And it's not Spring, Fall, Winter or Summer. I call it 'Soup Weather' and it can strike at any time, be it...
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I still remember that weird feeling of publishing something “on the internet” and getting comments and emails from complete strangers saying t...
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Nicole is one of those lovely individuals whom I would refer to as a 'kindred spirit.' Her blog, Eat This Poem, and wonderful newsletter constantl...
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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 1 pound of fresh halibut (or another firm, white fish), cut into bite-sized cubes 1 tablespoon of finely chopped cilantro 1 small r...