Category — ALL RECIPES

My nephew is extremely picky – but one thing he absolutely loves is fettucine Alfredo. It turns out, you can make this fabulous dish in about 15 minutes from start to finish. And it’s extremely delicious, albeit incredibly rich and heavy.

I used the Pioneer Woman’s recipe and it worked great, although I added a couple small cloves of crushed garlic with the butter and cream. My nephew ate approximately his body weight in fettucine Alfredo that night! And everyone else loved it too.

Get the recipe from the Pioneer Woman. And if you want to learn more about the history of this iconic dish, you can get the lowdown here.

Today is officially the first day of spring, and I couldn’t be happier. Seeing all the green, sprouting stuff in the market makes my taste buds tingle. I am excited to shake off the last of those hearty winter squashes and tubers and move on to all things verdant, fresh, and crunchy. Sugar snap peas top the list of my favorite springtime treats!

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My little guy is one year old today! So I made this birthday cake to celebrate.

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I have talked about why I like kale chips before, but now that I’ve started making them with an Asian twist, I like them even more.

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I live in San Francisco, so it shouldn’t surprise you that I have a fair number of vegan friends. I used to dread coming up with a vegan meal that everyone would enjoy, but now I try to view it as a fun challenge and an opportunity to experiment with constraints I’m not used to. That’s how this pistachio parsley pesto was born–and to be honest, I don’t even miss the cheese. Plus, it’s fun to say “pistachio parsley pesto.”

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I have a friend and I am very proud of her – because she is celebrating three years of being sober. For this special occasion, I wanted to make a very special non-alcoholic drink for all of us to toast with! I came up with a syrup infused with whole vanilla beans and juicy raspberries, and now I want to drink it with absolutely everything.

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My friend Christen has excellent taste in everything – decor, wine, food, clothes, and so forth. So when she tells me something is good, I tend to believe her. In this case, I was extremely skeptical. Hot Buffalo chicken dip? Seriously? It sounds like a Midwestern mayonnaise nightmare. But as I mentioned, the woman has great taste- and she was totally right. This stuff is really delicious.

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When life gives you lemons… don’t make lemonade. Make cookies!

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Last year, in London, I ate a fabulous meal of North African tapas at Morito, a sultry wine bar with knee-to-knee barstools. One of the most memorable small plates that night was a simple plate of spiced fried chickpeas with little nuggets of  preserved lemon dotted throughout. Since then I’ve been meaning to try and recreate them in my kitchen, and finally got around to figuring out the perfect recipe. I think they’re great as a bar snack with a pre-dinner cocktail or glass of wine, but you can also serve them as a tapa or a side dish.

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Wouldn’t it be great, amazing, stupendous even, if you could make delicious cookies using only bananas and oats? It would, right? You could eat like 10 cookies but in reality all you ate was a banana and half a cup of oats. Because you are so smart and so healthy and good at life.

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