{recipe} The Best Short Ribs You’ll Ever Eat
After a week of glorious sun and 80+ degree weather, a spate of drizzly, gray, and decidedly autumnal days are upon us. The upside of this dreary weather is that warm, rich, comforting dishes...
off the (meat)hook
{recipe} Cherry Raspberry Pie with Shortbread Crust
I don’t often make desserts with cherries, unless it’s a special request. There are 2 reasons: 1) I don’t like cherries that much, and 2) cherries have troublesome little pits that must be removed...
{recipe} Crunchy Oil-Free Granola Made Exactly to your Liking
I used to think eating granola was healthy. I would eat a big bowl with milk for breakfast, feeling virtuous about starting my day right with one of those “balanced breakfasts” people are always...
{recipe} Creamy Heirloom Tomato Gazpacho
In San Francisco, we suffer through a cold and foggy July and August in anticipation of the warm, sunny Indian summer days that arrive during September and October. While our East Coast counterparts are...
{recipe} Watermelon Salad with Feta and Mint
This is so good that I can’t wait to share it with you- I’m still eating it as I type. It only takes about 5 minutes to make, and I think as long as...
{summer in a crust} Strawberry Pluot Crumb Tart
This weekend, I went to meet a friend’s adorable twin baby girls for the first time. Somehow I knew they’d be sweet as sugar, so I wanted to bring the new parents a homemade...
{travelogue} Soaking up Shanghai
Shanghai might just be my all-time favorite Chinese city. This history-rich melting pot offers a little bit of everything you want—which shouldn’t be too surprising, considering its position as one of the world’s major...
{recipe} Chicken Tagine with Apricots, Herbs, and Ginger
Sure, where you live it’s probably hot and sunny. But here in San Francisco, it’s cold and foggy. Since it’s August, I can’t quite bring myself to cook a full-on stew, despite the doom...
{recipe} Roasted Sweet Potato & Cauliflower Puree
I’m a big fan of pureed cauliflower as a side dish (in fact, I posted a recipe for it recipe for it pretty recently.) Sometimes a big bowl of white mush isn’t what I’m...
{how to} Five Minute Padron Peppers
Every year, it seems like all of the restaurants get together and decide they’re going to put some new food on every single menu in town. Whether it’s purslane, chicories, Calabrian chiles, or ramps–I’m...
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