After three weeks away, I'm home. Bags are unpacked, laundry clean, refrigerator stocked! It feels nice to be back.
I find myself poaching eggs two or three times a week. And, I know it seems obvious, but I sometimes need a nudge to poach them in something other than water.
Delicata is the lazy cooks winter squash. Its the sole squash I'm able to square off with in breezy fashion.
Hi from Morocco, friends. I'm posting this recipe from Marrakech, where I've spent the past five days.
I have a good number of wood cutting boards, wood-handled knives, and wooden spoons in my kitchen, as I'm sure most of you do.
This gem, The Kinfolk Table, arrived on my doorstep on Friday. I carried it straight up the stairs, down the long hallway, and into the kitchen where we started cooking from it on the spot.
My hope is that you'll have a bit of time over the weekend to enjoy a few reads and links. xo -h - Love these!
A good number of you were curious about the tofu and amaranth salad pictured next to these chive pancakes a few weeks back.
Happy Monday all. I thought I'd give you a glimpse of what things look like on this end right now. We did a shop update this morning.
For a while it felt like someone was sticking a hot poker between my shoulder blades, particularly if I moved my neck in certain directions, like left or right.
Before the pluots are gone for the year, I thought I'd sneak this in. I was saying to a friend the other day - when pluots are good, few fruits are better.
Apparently, I didn't get my fill of avocados while in Mexico City. I particularly love the tiny, anise-kissed, Mexican ones you see in the markets there.
I'm just back from Mexico City, and thought I'd finally publish this favorites list while I unpack and regroup.
I've learned a lot of things in the past year, working on QUITOKEETO. I've learned - it's preferable to be on the ground floor (and not on a third floor walk-up) when you're accepting a delivery of mortars & pestles that collectively weigh over a ton.
People tend to inquire about my preference in pots and pans. I get this question, kindly asked, in person, via email, at the neighborhood coffee shops...and I often feel my answer isn't what the curious individual wants to hear.
A few weeks back, I tried to clean and organize a couple of the most chaotic areas in our house. It was the pantry first, and then the refrigerator (which happens to reside directly next to the pantry).
I've been on a Castelvetrano olive bender for the better part of the summer. They're plump, round Sicilian olives with vivid, tight, glossy, green flesh.
I made this for breakfast, prior to a drive from San Francisco to Los Angeles last week, and kept thinking, if I owned a restaurant, it would serve brunch, and this would be the first thing on the menu.
A favorites list for the weekend, before it completely gets away from me. xo -h - Studio Visit | Small Trade Company - ideas for beauty and use | Ashley Helvey -Some of you were asking for this recipe after seeing it on Instagram.
We're getting ready to make a quick trip to Los Angeles for the wedding of a friend. The plan is to hit the highway well before sunrise, and make it to the city of angels in time for a late lunch.