Most of the time I eat salad to be healthy/enjoy seasonal vegetables. Sometimes, I eat salad purely as a vehicle for amazing dressing. And that's okay, because there are some dressings that are worth the extra effort to make from scratch. The perfect example of this is ranch. The difference between homemade ranch and bottled ranch is like day and night. If you aren't a fan of ranch it's most likely because you haven't had good ranch. more →
The farmer's market can be such an inspirational place-- seasonal produce in all different sizes, colors and varieties! To celebrate the end of summer, Erica, Todd and I decided to make lunch together with ingredients from our local farmer's market. more →
By in Food, Recipes
If you're not familiar with Berkeley's beloved Cheese Board Collective, let me fill you in. In the 1970s, The Cheese Board, along with Peet's Coffee, was one of the first gourmet establishments in a little area of North Berkeley, which is now known as the Gourmet Ghetto. more →
By in Food, Recipes
I feel like I’m becoming more and more intentional about healthy eating these days. Having a child will do that to you, at least, that’s my excuse. Don’t get me wrong, I feel I’ve always done a good job with my diet. more →
Generally speaking, I'm a steak purist. If I have a good cut of meat, I don't want to cover and mask its flavor with superfluous sauces and marinades. But then I came across this marinade, a simple combination of anchovies, garlic, rosemary and lemon zest, and then I started to use it on all kinds of cuts-- it's especially delicious on a well-marbled ribeye. more →
With spring officially here, I just had to feature one of my favorite pairings: asparagus and eggs. The two ingredients work perfectly together and are the epitome of spring. There are so many ways to enjoy this combination, like dipping asparagus spears into soft-boiled eggs or drizzling asparagus in hollandaise or baking asparagus into a frittata. But, my favorite combo is asparagus paired with hard-boiled eggs in a mustard vinaigrette. more →
Don't let the simplicity of a baked potato fool you. It's texture can be sublimely smooth and fluffy or can turn out crumbly and firm. The secret  to sublime potatoes is using salt. The salt traps in moisture and provides for even cooking that produces incredibly light and moist potatoes. They're so amazing that it takes very little sour cream and butter to elevate it into a creamy and delicious treat. more →
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