TEnder

After my recent trip to Stellina, I can't stop thinking about bacon. Not just bacon--but little bits of smoky bacon trapped in pasta and accompanied b...

This is my new favorite weekend breakfast. A big bowl of nutty, warm quinoa, tenderly soaked in milk, fragranced with cinnamon and honey, and stud...

Sometimes, you take a wrong turn, and end up hiking twelve miles in five hours on a day when you anticipated hiking for two hours and eating oysters. ...

Ever since the farmer's market came to my hood, I've been making fantastic discoveries. Most of the time, I'll pick up a vegetable I've never prepared...

Days like we've been having lately tend to transport all of us to our childhoods. It's hard to remember that it's summer when you're stuck in an air...

I mentioned that I recently became the owner of a powerful machine that I am just starting to learn how to use--a Nikon SLR. I'm a big decisions k...

Like all things that require inspiration (writing, running, painting...), cooking can sometimes put you in a rut. Or rather, you might sometimes get...

Sushi is often my feel-good food. I like to go out to sushi when I have something to celebrate, when I want to have a deep conversation with someone, ...

A trip to Portugal a few years back re-introduced me to a cured meat that I hardly thought much of before: chorizo. While in Lisbon, I sampled so many...

Oh, the power of Twitter. A few weeks ago, as I was getting ready to head down to Berkeley for a ballet, I asked the Twittersphere if anyone had any g...

Bolognese is a traditional Italian meat sauce for pasta. It's awesome with linguine and papardelle--wide, long and sticky noodles that absorb the flav...