I've been waiting for the day I can post a recipe on this site about Szechuan peppercorns. If you've never tried Szechuan peppercorns before, it can be a strange sensation-- they have the effect of numbing your mouth! Yes, that's right, in certain doses, your mouth actually starts to go numb. Combined with spicy foods, like chiles, the combo of that numbing tingle and burning sear of heat is absolutely addicting. more →
Last fall, I attended a paella workshop with Chef Paul Canales of Oakland's beloved Spanish restaurant Duende. And it was a blast. Paella was made from scratch (stay tuned for more on that later this week), while Paul schooled us on the history of Spanish cuisine and the various regions which make up the brilliantly unique flavors of the country. Afterwards, we feasted on a delectable spread of pintxos, cured meats, paella and one particular dish that absolutely blew my mind. It was . . . drumroll . . .  a salad. more →
Since we've been talking about travel bucket lists, I can't help but reminisce about Spain, one of my favorite countries in the world. A few years ago, I more →
It's been ages since I made a cocktail on the blog . . . WTF is going on?!! It's not like I've been taking a break from drinking - far from it! In fact, I was recently on a Berkeley bar crawl, and had to pleasure of sipping one of the tastiest, most refreshing libations I've enjoyed in some time: the Yerba Buena, created by the talented Daniel Sheel of Tupper & Reed. more →
By in Food, Recipes
As we like to say, HonestlyFIT is HonestlyYUM and HonestlyWTF's stronger sibling! Editor Orissa Rose provides her unique take on all things fitness and wellness related. Trust me, one visit will leave you fully inspired to live your very best, most active life. Case in point, this superfood salad!! more →
By in Food, Recipes
The holidays really snuck up on me this year. Seriously, it feels like it was just yesterday I dropped Fiona off for her first day of preschool! Fast forward 3 months later, and as I write this she's home with me on winter break, helping me to hang our stockings, and put a few final touches on the Christmas tree. I'm grateful. more →
Is it just me, or does this holiday season seem a bit emotionally charged? Sure, these are pretty turbulent times, and gathering around the table with a dozen-some-odd extended family isn't exactly the prescription for peace and harmony. The least I can do is offer up a big old batch of booze to stimulate the conversation. Help me, help you. more →
2017 has been a doozy. It was the year that I learned that a yam is a sweet potato. And a sweet potato is, in fact, not a yam! I apologize in advance if this is old news to you but in all seriousness, I always thought the two were one and the same. But clearly, I've been living under a rock. A big, starchy yam rock. more →
I always like to add soup to our Thanksgiving spread. It makes for a convenient and delicious side dish that can be easily made ahead of time and re-heated on the stove (always a good idea when most Thanksgiving dishes are competing for precious oven space). Kabocha squash is my favorite squash. It has such a great and complex flavor and has a better texture than other squash like butternut or acorn. more →
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 →
By in Food, Recipes
You don't have to be an early riser like me to enjoy a delicious breakfast. Similarly, you don't have to be a breakfast person to enjoy a delicious bagel. That said, breakfast just happens to be my favorite meal of the day, and I constantly crave a good bagel . . . craaave!! I even took a bagel making class so I could start making my own! more →
22. That's how many hand foraged botanicals go into The Botanist's dry gin. 9 classic gin aromatics, like orris root, coriander seed and cassia bark, are delicately augmented by 22 botanicals, hand picked from the shores of the Scottish island of Islay. The elements are then distilled in one of the world’s last surviving Lomond spirit still, in an achingly slow, 17 hour distillation. more →
My daughter Coco hates chocolate. What? Why? How? I'm still bemused by her aversion to my biggest weakness. Nevertheless, sweets have just never been her thing - that was until she demolished a healthy portion of a batch of homemade raspberry jam cookies. more →
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