Tomato season is in full swing and when they are this sweet, a simple preparation is all you need. I’m sharing one of my favorite ways to enjoy them right now. I’m roasting them low and slow, which just cooks them enough to concentrate their flavors. The dash of za’atar (a middle eastern spice blend […]

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Make all the musical fruit jokes you want, but I think a pot of slow cooked beans is a sexy, soulful thang. The insides are all creamy and the pot broth liquor is savory and velvety, rich. Because a good thing can’t be rushed, cook them slow and low. This makes for a satisfying and effortless […]

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Unlike cooking, bad baking cannot be salvaged with any amount of Tapatio, salt, or lemon juice. I’ve got a few things like chocolate chip cookies and fruit crumbles on lock, but I’m still not quite as sure-footed when it comes to baking. I tend to fuss with baking recipes, tinker with the amount of sugar, and […]

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  Oh hello, summertime. It’s getting hot and I need more ice cream. The perfect combo of strawberry and rhubarb to be exact. And while we’re at it, let’s make it vegan. We’ll use cashew cream in place of heavy cream though, so it’ll still be nice and creamy. You won’t miss a thing, I […]

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  Cocktail crafting is all about hitting a balance of flavors. Much like cooking, this can take some experimentation and practice–lots of it! So, let’s get started with this Mulberry Rye Smash. I used a basic ratio (2 parts alcohol, 1 part sweet, and one part sour) that I learned from a cocktail-making workshop at Poketo and added some beautiful […]

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I credit social media for sparking this 3-day/long weekend trip to Humboldt. After gawking and gushing over every single sunset, redwood forest and beach photo in my friend Julie’s Instagram feed, we finally pulled the trigger and got to see some of her feed in real life. Here are some photos from the amazing trip. The photos […]

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I’m not a vegan or a raw foodist, but I have  dabbled in raw vegan cooking. I even recipe tested this book back in the day. So when Meredith Baird invited me to attend her Raw Vegan Detox at Matthew Kenney Culinary, I immediately said yes. I mean, you obviously can’t/don’t say no to learning from a raw […]

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The other day my friend Dave asked me what I would choose for my last meal if I could choose anything. As somebody who thinks about food a lot, it still stumped me. The easy answer would be the something outrageously expensive, indulgent, and decadent. Something along the lines of uni topped with foie gras […]

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  This saffron pasta recipe is a nice twist on a classic. The vibrant yellow and red flecks from the saffron threads make it extra pretty. I polled Instagram in this post and most comments agreed that with a simple cream, butter, or olive oil sauce would be best to let the pasta shine. I […]

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I’m not a vegan, but I do get a kick out of “veganizing” things if it makes them a wee-bit more nutritious. For example, one tablespoon of chia seeds (packed full of Omega-3s) plus three tablespoons of water work well as an egg replacement in baked goods and bready things, like these blue corn pancakes […]

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