A behind-the-scenes look at how the Bay Area’s beloved source of organic tofu is made.
Welcoming Spring with this Pea Ricotta spread featuring the essence of peas, the earthiness of roasted garlic and lively notes of fresh mint.
Shooting for Food & Wine, interviewing butchers and photographing kids: a snappy (and photo-heavy!) update of recent projects.
On Django Reinhardt’s whimsical, happy tunes, dancing while cooking and a recipe for a Pear Frangipane Tart.
Easing back into the blogging swing of things by saying less and some photos from the holidays.
In this holiday season where it’s easy to forget why we’re braving the crowds or baking ourselves into a frenzy, this salad will give you pause to breathe and recharge.
Reflections on PhotoMuse 2011, the changes, the growth and the transformation, and being thankful for all of it.
Lusciously creamy pumpkin soup with buttered chanterelles and thyme for some warm comfort in the colder months.
Presenting: From Pumpkin to Ernie, With Love – a visual essay.
I went to Oregon expecting nothing but a camera of memories, and I came home realizing how interconnected we all are – part two of the Oregon weekend with tea tasting, ice-cream making and, of course, lots of eating.