I’m a card-carrying member of the Alison Roman fan club. I’ve made The Cookies and The Stew. I watch all of her Instagram videos, and I basica...
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Crab season in Northern California is in full swing and if you like crab, you know this time is sacred. I remember a few years ago, Matt and I dro...
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I turned 29 this weekend, and it still feels weird to say that. I'm not sure when it happens, but sometime in your twenties, you start forgetting ...
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I jokingly refer to our friends, Hannah and Jeff, as our doppelgangers. Hannah and I are both writers (professionally), but she's also a music blogger...
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serves four 1 - 1 1/4 pound of very fresh halibut fillet 1/4 cup of cilantro, finely chopped 1 tablespoon fresh mint, finely chopped generous 1/...
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*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...
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This recipe is Gluten-Free 6 ounces of very good dark chocolate 1 1/2 cups of hazelnuts 2 tablespoons of brewed coffee, chilled 1 teaspoon of ...
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When we first came up with the idea of the Pairings Box, I'm not sure I ever had the intention of following through. But here we are, having spent...
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I’ve noticed something interesting recently, about the way my generation thinks about the present and the future. Our everyday lives seem to def...
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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 ...
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It's Negroni Week, and to celebrate, I'm revisiting one of my favorite drinks for any occasion. I wrote about the classic Negroni last year, a...
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serves four 1 pound of clams 1 pound of mussels 1 pound of swordfish 1/2 pound of bay scallops juice from 3 limes 1 clove of garlic, minced ...