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...

I don't know about you, but I feel like with each passing year, the seasons fly by faster than they did the previous year. I hardly blinked and su...

1 head of cauliflower, cut into florets 1/2 teaspoon of red pepper flakes 1 tablespoon of finely chopped flat-leaf parsley 2 tablespoons of toa...

Today I'm sharing a recipe I developed in partnership with Thrive Culinary Algae Oil. All opinions are my own. Thanks so much for supporting the b...

makes two 1 cup of whole milk 1 tablespoon of salted butter 1 tablespoon of dark cocoa sugar, plus more for serving 1⁄2 teaspoon of cinnamon...

When I studied abroad in Italy as a junior in college, I diligently maintained a journal. It was a leather-bound notebook that I’d gotten as a g...

It feels inevitable now. That at some point, I would have started to feel homesick, or perhaps sick for the past. Our transition, the move, the bi...

We all lie to ourselves on a daily basis. Whether it’s a little or a lot, about the small stuff or the big stuff, these lies get us through our da...

*Serves two to three 4 red bell peppers, stems removed and seeded 3 tablespoons of olive oil 1/2 tablespoon of balsamic vinegar kosher salt ...

*serves four 1 fennel bulb, cored and roughly chopped 4 cloves of garlic, thinly sliced 1 green bell pepper, cored and roughly chopped 1 1/2 o...

There are some things you don’t talk about on the Internet. Your marital problems, for example. A falling out with a friend. A date with your th...

2016 was one of those years that a lot of us will remember for the rest of our lives. But while it was punctuated by national and world events man...