I want to wear a pretty dress for you. It's Spring. Somewhat officially. And here in the Bay Area, that means every girl is plotting her next Per...

I don't talk much about it here, but when I was quite small, I lived in Israel for almost two years. It was there that my pale Russian skin receiv...

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...

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 �...

Serves four For the slaw: 1/4 red cabbage 1/4 white cabbage For the dressing: 1/4 cup of mayonnaise 1 tablespoons of apple cider vineg...

Serves four 2 tablespoons of coconut oil 1 small red kuri squash, seeded and roughly chopped 1 sweet potato, roughly chopped 1 can of low f...

I got a text message the other day, from my friend who is on her honeymoon in Italy. She and I met actually when we were both studying abroad in S...

This is a sponsored post in partnership with Lemi Shine. All words and opinions are our own. Thank you for supporting the brands that help us do ...

*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...

The other day, I snuck a peek into my old life. I was headed to the dentist in downtown San Francisco, where I hardly ever go anymore. The streets...

*makes 4 stacks, serves four 2 large eggplants, cut into 1 inch thick rounds extra virgin olive oil salt and pepper 1/4 cup of finely choppe...

'Tis the season of edible holiday treats! Everyone I know is making peppermint bark, molasses cookies (+ smoky ginger-molasses cookies!), gingerbr...