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Apr 1

6 Comments

Orange-cardamom ice cream

When we were in San Francisco (Remember? Remember when we went to San Francisco and frolicked in its culinary pleasureland? Remember how amazing that was? Sighhh ….), we went to this place. I’d heard and read about it for a few years and had always wanted to go, but it suffers greatly by being a dessert-oriented business in close proximity (as in within 1 block) to this other place, which means my Mission-based dessert capacity is almost 100% always directed elsewhere.  But a 4-day trip to San Fran meant  daily trips to the Mission, finally a good time for Bi-Rite (as well as a stop to Pizzeria Delfina, since my Mission-based lunch capacity is also generally spent at Tartine). Read more

Mar 30

3 Comments

Who doesn’t love salty glue pasta sauce?

So, it happened. I knew it would. I accomplished something new on the list, but it was not nearly good enough to share here. Not that it was my fault, no no.

You see: A few days ago I picked one of our cookbooks off the shelf – one that had me skeptical to begin with, seeing as 1) the title consists only of the name of a food item, followed by “the 100 best recipes,” 2) the publisher is a large bookstore chain, and 3) the only two words about the author in the entire book are her first and last name, which you see only on the cover (not even in the copyright information). You know the kind of cookbook I’m talking about – the large, glossy things that breed in clearance racks under the fluorescent lights of chain bookstores. Read more

Mar 27

1 Comment

Vegan chocolate cake with fluffy “buttercream” frosting and a surprise

Like a huge number of 20-something foodies around the country, I used to be vegetarian. For 10 years, which is a pretty sizable period of time. Now, don’t let that lead you to believe I actually ate as a vegetarian should – there were far more microwaved Morningstar Farms vegetarian chicken nuggets in my high school diet than I’d ever like to admit – but all those meat-free years definitely changed my perspective on what makes up a meal and what ingredients are necessary for a given recipe or dish. I still try to minimize my meat consumption and am often far more attracted to the vegetarian options on a menu (though I have to say – it feels liberating to be able to walk into a restaurant and pick almost anything on the menu, after spending 10 years choosing between two or maybe three options at most places). Read more

Mar 21

5 Comments

I left my heart in San Francisco (it’s at Tartine)

We went to the Bay Area for a week. Sadly, we are back. However, I now have plenty of things to day dream about while I’m at work all day. Read more

Mar 7

5 Comments

15 Go-To Cocktails: Gin or vodka Tonic

Gin_tonic

It feels a little funny to put a cocktail recipe so simple on the site, but in building a list of go-to cocktails there’s no way I could skip a gin or vodka and tonic.

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