actually, olives are fruit, not vegetable : ) sometimes i'll get the best of both worlds and mix olive oil with a higher smoke-point oil if i want a little more flavor when i'm brow...

i had an amazing version of this at pizzaiolo in oakland, california recently. it included cucumbers and coriander and the loveliest, creamiest avocado on a thick-cut slice of rustic, wood-fired t...

lovely list. my very favorite: the fwoomp of a cup of flour being added to creamed butter, sugar, and eggs when i'm making cookies.

it's fun to slip the peel off of tomatoes (or peaches) using the x-cut method, but i've become a huge fan of the serrated peeler for fast, efficient peeling. it also prevents having to add heat to...

snap peas and berries and lots and lots of mint.

i've used it to spread on crepes, put it between layers of phyllo, and stuffed it into deep fried dessert ravioli.

peach, peach, and more peach pie for me.

this is hugely disappointing. and i'm kicking myself for not having bookmarked more recipes.

i love cooking with multi-grain and whole wheat pastas, depending on the recipe. the quality, texture, and taste vary widely from brand to brand. i'm partial to the ronzoni varieties. i make a ...

i have this fantasy that one day i'm going to take wire hangers and string my cookie cutters on them (by untwisting the hook part and then retwising it back into place) and then hang the hangers on...