Around this time last year, we were beginning to hunker down. Preparing for the twins' arrival. We hadn't yet realized that we'd be moving to Seat...

*Serves four1 1/2 pounds of chicken (breasts or thighs) cut into 11/2 inch cubesFor the marinade:1 1/2 teaspoon of garam masala 1 1/2 t...

When I first spotted Rustica in a bookstore, I was smitten right off the bat. I know you shouldn't judge a book by its cover, but let's face it �...

Do you cook with your spouse? Although Matt is officially 'the music guy' in our household, he is no stranger to the kitchen. In fact, he and I ar...

The day after I got Kim Broyce's Good to the Grain, I went out and purchased six different kinds of flour. I had read so many rave reviews about t...

I've been thinking about summer a lot lately. With all of this rain that has been pounding the San Francisco Bay Area, it's hard not to want to sn...

Matt and I were talking recently about who we call (besides each other) when we need someone to talk to about something important. I immediately sai...

Serves six1 tablespoon of olive oil 1 small sweet onion, diced 2 celery stalks, diced small 2 garlic cloves, minced 1 15-ounce can of kidney...

Serves four1 head of cauliflower half a lemon, cut into quarters salt and freshly ground pepper 1 tablespoon of finely chopped parsley 3 t...

serves four1 pound of crimini mushrooms, stems removed 2 tablespoons of olive oil kosher salt (about a teaspoon, more or less to taste) 1 tab...

Serves four1 large fennel bulb, trimmed 1 pink lady apple 3 ounces of smoked trout 2 tablespoons of apple cider vinegar 2 tablespoons of o...

I read this post by Erin Loechner, who writes the blog Design for Mankind, last week and have been thinking about it ever since. When I first star...