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Back in the day, I’d write a post at the end of each year counting down my favorite recipes and favorite moments from the year we’d just closed out. It was fun at first, but after about five years it became exhausting so I just stopped (as I try to...

Chef McClimans shared with me this wonder recipe for Nina May's Braised Collard Green Dolma with Butternut Squash Coulis & Pepper Sofrito!

I just returned from the woods of New Hampshire, where a one week trip turned into three. It was the most normal life has felt in the last four months. I gave myself a near complete break from thinking about COVID or political mishandling of damn near everything and instead...

Kicking this off by saying: This is not a Cinco de Mayo post (though I do plan to make mezcal margaritas tonight to enjoy with the leftovers!) The reason I decided to making vegan pozole last night is that I was supposed to be in Mexico, cutting a rug at...

CSAs are a great option for no contact delivery right now, but sometimes you get more of something than you have plans for. Like a couple weeks ago, when I found myself with 5 lbs of carrots. I love carrots. And I’ve been justifying the amount of chocolate and booze...

Since my book club was supposed to be in New Orleans this past weekend, it seemed like a good destination for the next stop on our #STAYHOME culinary journey. It’s no secret that I LOVE New Orleans, or that one of my favorite parts of visiting is the food (Exhibit...

About two months ago, Courtney and I were closely watching a cruise ship of the coast of Tokyo, hopeful the novel coronavirus would be contained and not cause community spread on the mainland so our Japan adventure would remain intact. If only we’d known! As it became clear the Japan...

As we rung in the new year just a few short months ago, I was telling people 2020 would be the year of travel. I had Japan, Mexico and India on the books and was in the early planning stages for a family Christmas in London. Obviously, the universe had...