Our time at The Sea Ranch along the wild Sonoma Coast – a very special place. Plus, changes are afoot for 2011!
Why buy Nutella when you can make your own? Here’s a grown-up version employing cacao nibs and a dash of ground espresso for added depth and texture.
Leek gratin: sweet leeks, bathed in cream and grated cheese brought to life with a dash of nutmeg and a few minutes under the broiler.
Our first home-cooked Thanksgiving dinner, courtesy of a menu from Dorie Greenspan’s newest book, Around My French Table.
Cultivating gratitude for everything in life.
A new use for the humble sweet potato: Gnocchi! Paired with chanterelles, tossed in brown butter and dressed up with sage for a satisfying meal.
San Francisco’s 4505 Meats gave me a bag of Chicharonnes at the Foodbuzz Festival. They made perfect spoons for this velvety thick carrot soup.
I’m giving a workshop on food photography with the Digital Media Playground in downtown San Francisco. Join us!
Presenting Peter Seltzer of Pete’s Pedal Pops and chef Neal Swidler of Popstars: two creative individuals working to rejuvenate New Orleans’ food scene.
“This is to notify you that your application for permanent residence has been approved.” After three years, five needle jabs and navigating the beast that is US immigration laws and visas, we’re finally here. We’ve transitioned from ‘Legal Aliens’ to ‘Residents’. Which is a pity. I enjoyed referring to myself …