Our friend Melissa, The Faux Martha, just came out with a cookbook that I think you're really, really going to love. It's called The Minimalist Ki...
-
-
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...
-
We grew up in the shadow of Silicon Valley. Where being good at math and science was inherently better than being able to bang out a well-written ...
-
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 ...
-
Everyone has a story about a drink that they’ve sworn off due to a hellacious night. It usually happened during high school or college or in Mex...
-
It’s soup weather! And yes, I did make this recipe before we took our tree out, but aren’t those twinkly lights so pretty? I don’t know about ...
-
Let me introduce you to a girl who loves breakfast as much as I do and has a whole blog devoted to all things delicious in the a.m. I first came a...
-
When I was in the 5th grade, my grandpa came to live with my family. At the time, I thought it might be temporary, but by the time I got to high s...
-
This is a sponsored post in partnership with our friends at Pints and Plates. All words and opinions are our own. Thank you for supporting the bra...
-
serves four 1 1/2 pounds of flank steak garlic salt freshly ground black pepper 1 tablespoon of chopped fresh flat-leaf parsley olive oil ...
-
I have a fondness for beans — I like how they blur the lines between upscale and pedestrian. One of my favorite bean companies, Rancho Gordo, ha...
-
Serves four For the granita: 1/2 cup of lime juice (squeezed from about 4 limes) For the oysters: 1-2 dozen of assorted oysters 1 teasp...