*Serves four to six For the salad: 2 fennel bulbs 1 large honeycrisp apple, or another sweet and crunchy variety 3 1/2 cups of packed baby...
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Have you ever wanted to just pack up your things and jet? Having lived in San Francisco for nearly a decade, I’ve been feeling generally exhaust...
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I'm writing this post from Matt's parents' house in Ohio, where we're currently celebrating his dad's 70th birthday. It's one of the few times I'm f...
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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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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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One thing I’ve quickly realized as a home owner is that nothing is ever ‘done.’ Hard as I struggle to have the picture be ‘complete’ the...
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Serves four 1 small watermelon, preferably seedless — cut into balls using a melon baller 1 handful of fresh mint, roughly chopped 1/4 cup ...
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I love a good party. Friends and appetizers, bubbly drinks and a spread of desserts. I'm continually inspired by and excited about new cookbooks, ...
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An American burger welcomes every immigrant with open arms. Sure, people have invented and reinvented it; they put foie gras and chickpeas in it...
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This post was created in partnership with Canadian Lentils. All opinions are my own. Thanks for supporting our sponsors, who help us do what we ...
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*Serves four, as a small plate 4 russet potatoes, peeled and diced into bite-sized pieces canola oil, for frying salt and pepper, to tast...
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Serves four For the steak: 1.75 pounds of hanger steak Kosher salt and ground black pepper 2 tablespoons of vegetable oil For the dressin...