Absorbing the full variety of experiences that California’s outdoors has to offer, and a recipe for Jerk Chicken.
Benoit de Korsak is the owner of St Benoit Yogurt, California’s only artisanal producer of natural, French-style yogurt. And a recipe for Strawberry Cheesecake ice-cream.
Pictures, thoughts and restaurant recommendations on Chicago and welcoming Spring with a recipe for Rhubarb Fennel Crumble.
Beyond the Plate is a finalist in Saveur Magazine’s 2011 Best Food Blog Awards! A thank you and details on how to vote.
On vacation in Chicago and Madison, and loft-envy.
Meet Megan Gordon. A freelance writer and blogger turned artisanal baker feeding the Bay Area with classic American sweets.
I honestly believe God gave us fresh fruits and Saturdays so that we could bake. Recipe for Blood Orange and Mandarinquat galettes.
Homemade Kaya Toast: A concoction of fresh eggs, coconut milk and sugar, infused with the heady scent of pandan leaves, and served slathered between crisp slices of toast that hide a generous chunk of salted butter.
Can livestock production and environmental conservation happily co-exist on the same plot of land? If you’re Sallie Calhoun, owner of Paicines Ranch, the answer is yes.
The last time I played some sort of an April Fool’s prank was in high school when our class of 15 decided it was a good idea to hide behind the curtains and closet doors while our teacher left to run an errand. I wish we had a camera to record the look on his face to return to an eerily empty class, bags and desks untouched.