Last January, I had the great pleasure of shooting Nathalie Fraise's wonderful new cookbook, The Whole Coconut (Ten Speed Press) which explores cooking with (...)
A rich, moist almond cake with a hint of cardamom and blood orange zest, with a simple side of blood orange slices... yep I gotta say, this cake is really (...)
When we moved into our house, there was a beautiful Meyer Lemon tree set in this great nook between our bedroom and the kitchen. The tree was thick with green (...)
Don't we all dream of lounging around in our pjs eating ice cream on a weekday? Well, my boy Otis had Spring Break last week, and that is just what he did. (...)
It's summer time, though you wouldn't know it with this wintry weather we are having here in Berkeley. Regardless of the temperature outside, during the summer (...)
My mom called to say she was buying a goat leg for Saturday supper. In West Marin, goats graze on grassy hills and breathe the fresh ocean air. That is my kind (...)
I have always love biscuits. As a teenager I would make the Bisquick recipe straight from the box. This gluten free recipe from Pamela's is totally easy and (...)
Crispy layers of thinly sliced potatoes cooked in duck fat... Yep, this is my kind of food. Doesn't this potato galette beg to sit aside a nice roast for New (...)
I thought about sharing a decadent holiday recipe with you today. After all, this is the time of year for indulgences like Dark Chocolate Peanut Butter Cups (...)
We have been eating less and less meat around here. I am pretty tired of chicken and there are so many environmental issues with fish and beef that moving away (...)
Spicy carrot soup with coconut lime and young ginger
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Peering in my post-Thanksgiving fridge, I found an abundance of carrots and plenty of luscious turkey broth (made by Paul) and felt compelled to make carrot (...)
Rhubarb. Strawberries. Hazelnuts. I am seeing a theme in my recent dessert cravings: first, Rhubarb Compote; then, Hazelnut Cake with strawberries; and now (...)
The most memorable thing about my one and only trip to Martha's Vineyard was tasting Striped Bass for the first time and loving it. That was 10 years ago and I (...)
Being that we are spending 5 months living on the edge of a rice field, it seems appropriate to share a recipe to mark the harvest in our field. When we first (...)
Massaged kale with pomegranate, persimmon and pistachio
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I LOVE this salad! I know. I know. Some of you glance a kale recipe and roll your eyes. I get it, we've seen A LOT of kale action over these past few years, (...)
The last gusts of winter have me craving coziness: a good read by the fire still appeals to me, and I want a mug of tea to warm my mitts. But the brilliant (...)
This sandwich is a new one for me. I am by no means a Southern cook and I have never made fried green tomatoes. Yesterday, I was trying to tame my jungle of (...)
Quinoa orzo with asparagus and preserved lemon dressing
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Purchasing my first bundle of asparagus each year marks a tectonic shift in our kitchen. I feel ready to let go of heartier soups and starchy roots as I start (...)
I apologize for making you wait. How could I spend all these months eating and cooking in Bali without sharing this island's signature dish? Before we left (...)
Maple glazed carrots with cinnamon cumin hazelnuts and mint
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I gotta tell you guys, this book of mine has taken me on a crazy adventure over the past two months. I found myself hanging out at some great farmers' markets (...)
What is it about Bali that makes us happy? The tropical weather, colorful temples, family time, verdant landscape, open smiles, slowness. As I wrote a couple (...)
This gluten-free dough is adapted from David Tanis' tart recipe on page 48 of Platter of Figs. * For those of you who do eat wheat, use 2 cups all purpose (...)
Here's my latest jam recipe: Wild Bolinas Golden Plums with Meyer Lemons, Wild-flower honey, and Agave. First, slice two lemons finely and stew them with 1/3 (...)
Everyone in Berkeley seems to find access to a Meyer that produces a surplus of lemons. We've made Meyer Lemon Marmalade, Lemon Tarts, and lemon juice goes (...)
First off, I wanted to thank you for all of your kind and enthusiastic responses about my book news. I'm deeply grateful and all the more inspired to make a (...)
