Food & Drink

For these, start with sweet strawberries, red through the middle – roast them first to bring out that syrupy, jammy flavor, and then add them to a lig...

Roasting strawberries is a great way to preserve the flavor of fresh spring strawberries for longer than two days – or to save some already sad-lookin...

Hey there. It’s been a bit. Sometimes life takes a little more out of me than usual, even if it’s just the same old stuff. I’m sure you know what I me...

This Caesar salad has replaced the much-loved Quinoa, Tempeh, and Avocado Bowl around here as our work-night go-to dinner. It’s easy, quick, super hea...

I love shakshuka: at it’s most essential, it consists of eggs baked in tomato sauce. Sounds good, but it gets better when that tomato sauce is spicy a...

Giving nut cheeses the names of dairy cheeses does a disservice to them – they aren’t at all like dairy cheeses, and the ones that try to be (I’m look...

I’m celebrating spring. In the Bay this year, the only difference between “winter” and “spring” has been the local foods at the market. And it has bee...

I made these brownies and then cruelly refused to cut into them until a day later. When I was alone. And all the brownies belonged to me. Just kidding...

The first time I had mango sticky rice was when I lived in Rochester, NY. There was an old dump of a Chinese place on South Ave that everyone raved ab...