{recipe} Autumn-Is-Here Pasta
I didn’t originally make this dish with the intention of post the recipe, since it was just something I threw together. In the end, it turned out pretty fabulously so I decided to share...
Author: Karen
{random} Prince Charles’ Car Fueled By Wine and Cheese
Prince Charles (you know, funny lookin’ guy, horsey wife, big ears, hottie sons, future King of England) fuels his Aston Martin with a fuel made from “surplus cheese and white wine.” I have never...
{fancy shmancy} Kayak Wedding Cake
My friends got married on a mountaintop in Israel, and had a little local shindig to celebrate the nuptials stateside. I offered to make a wedding cake for the party, and they gave me...
{recipe} Orange-Cinnamon Bread Pudding with Chocolate Chunks
When I was but a youthful lass of 22, I worked at the fabulous Extraordinary Desserts in San Diego for about a year. If you’re ever in San Diego, I highly recommend stopping there...
{recipe} Buddha-Approved End of Summer Salad
Here in San Francisco we’re enjoying the delicious days of Indian summer- after being shrouded in fog through July and August, our warm September days come and shower us with summer sun. As such,...
{recipe} Lemon Raspberry White Chocolate Cake Balls
This morning, I received the following email in my inbox from reader Chris: Dear Karen, I put your foodgawker entry for lemon raspberry white chocolate cake balls on my “favorites” list. That is such an...
{northern lights} Kakslauttanen Glass Igloos in Finland
When folks heard we were heading to Northeastern China for the Ice and Snow Festivals, I found it interesting that EVERYONE asked if we were staying in an ice hotel. To which I replied,...
{recipe} Moutarde Le Bête Noire
A couple months back I posted about a condiment competition between me and my Dad. At the time, I made a black mustard, which I called Moutarde Le Bête Noire (“Black Beast Mustard”), and...
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