My parents live an hour south of us in the house my sister and I grew up in. They built on a pretty plot of land in the suburban foothills of the Santa Cruz mountains in the 70s, when I was four, and they've lived there since.
I get a lot of questions related to cookbook proposals. There are a number of reasons to write one. Most believe it's the step you need to take just before pursuing a book deal, which is often true.
The markets here have shifted from yellow and orange orbs of citrus to banks of green asparagus, baskets of artichokes, bouquets of green garlic, and tiny favas the size of my ring finger.
Big hugs. If you're up for a bit of a project, and you want to make something to lift the spirits, this is where you need to land.
The Fall 2015 Ten Speed Press catalog did the dive through my mail slot the other day, and it looks incredible.
This is the most interesting carrot recipe I've attempted in a long time, and I'll start by attempting to explain why.
There is a list of impressive cookbooks queuing up for release this spring. Thoughtful, beautiful titles filled with writing and recipes that make you excited to light up your kitchen.
I didn't take many photographs on my recent trip to Tokyo - 100, or so? As I was browsing them on the flight home it was clear that a good percentage were of the view from our hotel room thirty floors above Ginza.
I've been living with a mammoth binder and a pair of double-sided bulletin boards covered with photos for the past few years.
These little kale-packed quinoa bites came with me to Tokyo. I wedged eight of them into a structured container, tucked that into my purse, and onto the flight we went.
There's a bit of a joke around our house, because of a saying I have. It's more of a sentiment, actually.
I find myself in the midst of strangers a lot, a lot - crammed onto buses, in line at a cafes, grabbing lunch at favorite spots, grocery shopping - and I can't tell you how many conversations I've overheard in the past week related to cleanses, detoxes, and diets.
You are looking at the simplest of carrot soups. One I love, in part, because it's an example of how a beautiful meal can come together with a bit of care, and an impossibly short list of ingredients.
Steve Sando of Rancho Gordo writes one of my favorite newsletters. For those of you who don't know Steve, you've likely encountered his beautiful heirloom beans, they're celebrated by some of the country's best chefs, and fanatically embraced by just about every great cook I know.
The new year is here, and so far it has been crisp air, clear skies, thickest softest sweaters, afternoon reads, and big stews.
UPS sent two U-Haul trucks on Tuesday to pick up the last of the QK holiday orders. We pack each box with a lot of love, and then send them off with a kiss.
This time last year I made a winter punch, it was prosecco and gin-based with seasonal citrus, ginger and rosemary.
Looks like there is a big storm headed our way, so I'm going to sneak these in here, and then do a few fun things like check all the batteries in the flashlights.
There are a disproportionate number of sky photos in my iPhone. As in, photos of the sky. I noticed it the other day when scrolling back, back, back looking for a picture I took in Fez.
A few favorites for the holiday weekend...heavy on the reading. I'm in between books, please let me know if any of you are reading anything (books, articles, anything!