If you've been to my house at any point in recent months, you've likely had these dates. They take only slightly more effort to make than placing dates unadorned on a plate.
I've started to post some of the events and book signings I'll be doing in September and October related to the release of Near & Far.
Onigiri are so cute! I make these little on-the-go rice balls all the time with leftover rice, and whatever fillings and seasonings are convenient and on hand.
My intent here was to make a chilled, pureed, Thai curry soup. It would be summery and refreshing, and at the same time, strong with green curry flavor.
And a few favorite things from around the house, pictured above clockwise from top left. Leaves & Flowers Rosella Mint I drink it cold-brewed & iced, fresh marjoram, white pine deodorant, natural fiber jewelry, dried flowers.
I'm delivering a list of quenchers today. A quick summer drink round-up to keep you hydrated and full of good ingredients while enjoying the sunshine.
I know many of you are always on the lookout for quick, healthy breakfast ideas, and I have a solid for you.
I made this quick melon salad with the frog prince of melons - the piel de sapo. It has creamy, sweet, pale green flesh, and a blotched, pebbled green-yellow appearance.
Make this seed pâté when you want something in your refrigerator that can easily assimilate into just about any snack or meal.
Settle in for a longer post than usual - this one covers some territory. I took a bit of a field trip a couple of weeks back.
Heading into the holiday weekend, I thought I'd share this variation of my favorite summer berry crisp.
There was a man behind me at the grocery store the other day. I was in the bulk section surrounded by large jars of dried herbs, tea blends, spices, and sea vegetables.
I thought I'd jot off a quick post for those of you who like to see what I pack to eat when I travel.
Two days from now I'll be en route to Hong Kong. It's a quick trip to one of the world's great cities, and I'm excited to have quite an adventure planned.
I wrote a post a while back about writing a cookbook proposal. It explained how I typically approach the first stages of a cookbook project.
Like many of you, I'm a fan of Sarah Britton. Her site My New Roots is a beautiful blend of inspired cooking and nutritional insight, punctuated with genuine positivity.
Some fascinating emails have come through my in-box over the past decade. One example arrived a couple of months ago from Erica Sonnenburg.
I cook a lot of simple meals. The type of meals California cooks occasionally get mocked for. You know the equation - a great ingredient sautéed with local olive oil and seasoned with a bit of salt and pepper.
I've been trying to cook from the archives a bit lately. There are so many recipes that I'll cook on repeat for months, and then neglect when a new favorite makes an appearance.
If you're going to invest the time into cooking artichokes, you want them to be fantastic. In the spring I tend to cook artichokes once or twice a week, and although the process takes time and attention, I can't help myself.