Lemon Thyme Cookies (3 of 8)

Lemon Thyme Sugar Cookies

Lately, I spend my Wednesday nights searching for cookie recipes. It’s become something of a ritual. I pull cookbooks off the shelves, pile them up on the table, or around the couch, or on the bed, and then begin flipping. There are a lot of requirements. It has to be different from the ones I…

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Strawberry Cake (9 of 10)

Strawberry Cake

I could have also called this one “the process of recipe development.” It’s one of the most frequent questions I get; how do I come up with recipes? Well this one was a doozy and it was also a great way to explain how ideas move from my brain to my plate, which is not…

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Chocolate Sorbet (6 of 9)

Chocolate Sorbet

Sometimes you just need a hug. Last week was pretty much like that except that people I needed to hug all live on the East Coast, near or in the city of Boston. There’s a lot to love about living in San Francisco but when tragic things happen, the distance between the coasts feel even…

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Cranberry Shrub (7 of 7)

Shrub

If you were to call me a cheap date, you would not be the first. I’m generally tipsy after one drink and finished by the end of drink number three. It’s a bit of a hazard when it comes to cocktails since I’m liable to be three sheets to the wind before I even realize…

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Potato Wedges and Sweet Chili Sauce (8 of 9)

Potato Wedges and Sweet Chili Sauce

I was a pescetarian while studying abroad in Australia, which was a tricky business. Living on a small campus, and in an area that was largely suburban, there weren’t a lot of non-meat options and the most popular dishes were burgers, steak sandwiches, and meat pies. It wasn’t exactly vegetarian friendly and I ended up…

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Pavlova (7 of 9)

Pavlova

Being born in the six weeks between March 15 and April 30 is a serious hazard if you’re Jewish. It means in any given year, your birthday could fall on Passover. It’s the holiday where Jews put away almost everything with grains in it and pull out the matzah, something non-Jews seem to love but…

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Gravlax (6 of 7)

Gravlax

My favorite apron says “Baking is science for hungry people” (an excellent find from a great webcomic called Questionable Content that sells some products through TopatoCo – not an affiliate link). I get a kick out of it every time I put it on. Sure, I cook and bake because I love eating and I like…

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Baked Squash and Meat Sauce (8 of 8)

Baked Squash with Meat Sauce (Kaddo Bourani)

The sad truth about a lot of European-style food, which let’s admit is a lot of what Americans eat, is that there isn’t a lot of mixing of sweet and savory. Sure, we’ll go in for the salted caramel desserts but rarely for sugar in the main course. But that’s too bad for us because…

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Mille Crepe (2 of 2)

Mille Crepe

There’s a great diner close to my office where Jeff and I sometimes go for breakfast if we have to drive to work and we can get ourselves out early. It’s standard diner fare for the most part but most egg dishes come with a side of pancakes which is what sets this place apart….

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Ginger Lemonade

The first time I made homemade lemonade with Jeff he said he once spent a summer making lemonade. He squeezed dozens of lemons from Costco bags, perfecting his recipe and making (and drinking) batches through the hot and sticky weather. Needless to say it was a little intimidating. That afternoon I was just looking to…

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