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in the kitchen

  Danny and I walked into the kitchen, ready to cook. A blue post-it note on the front door said, “We’re out walking the dog.

Meet Our Sponsors: Pink Ribbon Produce

Today was farmers’ market day on Vashon, as it is across the country. Danny and I had our one-hour date, picking up red jalapeños, 10 pounds of tomatoes, fresh shallots, kale, collards, golden beets for roasting, and potatoes dug out of the ground this morning.

oh autumn.

Autumn, I love you. I love your starting-to-be-chilly air, the reds and golds, the letting go, the apples off the tree, the smell of cinnamon suddenly appealing again, the memories of summer starting to fade.

feeding our people

Short version: we’re inviting people across the country to have potluck parties in honor of American Classics Reinvented, to gather the people you love together to share food everyone can have together. Have a pie party.

all the faces familiar

This past Saturday, Danny and I had a date. Granted, it only lasted about an hour and a half. It was in the middle of the afternoon.

about to be born

Bringing a cookbook is a little like birthing a baby. There’s the initial period when you know you’re writing a new cookbook but you can’t announce it.

as a thank you

Back in March of 2013, late in the evening, after Lucy had finally gone to sleep, Danny and I started making lists of possible recipes.

Meet Our Sponsors: Washington State Dairy

Late summer, late morning. Peaches are ripe. A soft bite of ripe peach might be my favorite bite of food all year.

gluten-free sourdough bread

For years now, I’ve been a little bit obsessed with bread. The funny thing is, I don’t really care much about eating it anymore.

in a kitchen like this

The kitchens I like the best are rarely magazine ready. A few days ago, we spent the afternoon and evening at our friends’ beach cabin.

feeling included

A moment on Saturday made all the work worth it. I stood behind a big kitchen island, talking about cake.

life I want

Our Lucy turned seven last week. For months, she has been planning and scheming, talking about menu items and activities she wanted to share.

Meet Our Sponsors: Washington State Dairy

“The cow is queen.” I don’t know how many times I heard that sentence the day I visited the Werkhoven family dairy farm in Monroe.

creating, connecting

Would you like some warm, soft pretzels? They’re especially good dipped in strong mustard. Gluten-free awareness is far more ubiquitous now than it was ten years ago.

Meet Our Sponsors: Tri-Lamb Board

Thank you to Lean on Lamb for sponsoring this recipe and the Provencal lamb burger with red-wine-caramelized onions, goat cheese, and basil we shared with you in May.

Meet Our Sponsors: organicgirl

Introducing organicgirl, producers of great organic dark greens, our latest sponsor.  We eat a lot of dark greens around here.

places we eat: Chavez

Eight years ago yesterday, I married my favorite person in the world. I like him more now than I did that hot July day, when I thought my heart would burst with how much I love him.

all good cooks

I think often of Miss Edna Lewis. I still read the opening to every seasonal section in her book, The Taste of Country Cooking, as we are about to enter into the next phase of the year.

American Classics Reinvented

American Classics Reinvented is almost here! Pre-order now! This book full of American comfort food, gluten-free, will be published on September 1st, 2015.

Meet Our Sponsors: Freschetta Gluten-Free Pizza

A few weeks ago, our 6-year-old daughter went to a sleepover birthday party. She packed her bag full of books, her pajamas, and her Knuffle Bunny doll.