I think we can all agree that there’s no food as delicious or versatile as classic pasta. It’s such a simple food but is an incredible canvas for a *huge* array of different textures, flavors, and seasonal ingredients, and allows me to fully explore...

Earlier this month I had the incredible opportunity to visit the island of West Java, Indonesia with Nespresso and learn hands-on about the coffee-growing process there as a part of their AAA Sustainable Quality™ Program. It started off with a drive into the rural countryside,...

Spring is always a busy time of year—now that the slowness of winter has waned and the days are increasingly longer, there’s just a rush of new energy and tasks to complete, especially those out in the garden. After being neglected all winter, it’s...

Rhubarb is the first thing to emerge from my garden in the late days of winter and early bits of spring. I like to think of it as an impatient vegetable, and in that way it’s very much like myself. I’ve had a hard...

This past October was my fourth year going to a small town in the Istrian valley of Croatia to host my styling and food photography retreat, and the lush and fruitful Istrian countryside was just as I remembered it. The rich wine, delicious Croatian...

I’m getting these winter citrus tarts to you a little later than I originally intended, mostly because the past few weeks have been a very hectic blur. However, in that time Linda Lomelino and I launched her new *crazy* beautiful lightroom preset collection, available...

  I wanted to make a cake for my friend Alana’s “Galaxy Quest”-themed party, so of course I wanted it to be blue. Red velvet cake is my favorite cake of all cakes, so I decided to try to make a blue velvet cake...

A couple weeks ago I had the chance to go on a farm tour at the Sumo Citrus orchards and learn all about how this sweet and juicy fruit is grown + harvested. Although it’s warbled skin and large pores might make you think...

Few foods sound as unappealing as bulgur, but I can promise you that there’s much more to it than just an unfortunate-sounding name. Bulgur is basically cracked wheat, made from the groat (yes, that is also an unfortunate name; it means ‘ hulled kernels’),...

Lattes are my ‘comfort food’ of the beverage world. They’re warm, silky, aromatic, and help me feel refreshed and ready to take on the day. In the wintertime especially, I find myself dragging my feet through the dark and dreary afternoon, energy levels plummeting,...

Growing up my dad always used to make us lentil soup in the wintertime. His was very influenced by the flavors of Greece, and it involved a lot of oregano, lemon juice, and vinegar. We always had it with a bunch of warm crusty...

As someone who strongly prefers savory flavors to sweet, Caesar salad has been the Romeo to my salad-loving Juliette since the very first bite. Salty, cheesy, lemon-y, bright, crunchy, and slightly fishy, it’s an amalgamation of flavors + textures that go almost suspiciously well...