A creamy, bittersweet dessert.
It's another tequila sunrise, this old world still looks the same. —Eagles, 1973
Some meals I've made myself and my family this week.
I like my eggs fried and basted in super hot butter, with too much Maldon salt. How do you like yours?
A plate feat. a gentle famers cheese and a fungus-y blue from our friends at Point Reyes Farmstead Cheese Co.
Savory Japanese pancakes full of cabbage, topped with mayo, bonito flakes, and green onion.
A spicy twist on the cubano with notes of orange, lime, fenugreek and berbere from the folks at High Five Coffee.
The iconic Vietnamese sandwich full of pâté, jalapeño, and daikon, but add a hot dog and serve it in a brioche bun.
Meal kit service inspired potato pasta with a creamy tomato sauce, salty prosciutto and humble vegetables.
A salty, sweet and nostalgic "Ants on a Log" inspired celery salad from Bon Appétit's Molly Baz.
A cheesy, glutinous masterpiece loaded with sauce and a little sweetness.
Bitter greens and nuts dressed in luscious fats and brightened up with a squeeze of citrus.
Hot tip: Shake it crazily until a cloud-like coconut head forms, then add a dash of bitters at end. Salud!
Thin strips of marinated rib-eye get a couple minutes on the fry-top before a sweet bed of white rice and kimchi.
A crouton is best when it's a cube of sourdough sopping up cheesy, tangy Caeser Salad dressing.
Warm, hearty, Tex-Mex hominy stew with a little bite— topped with lime and herbs, from CFO John Vigeland.
Sushi? Cake? Ground Beef? Moms and dads of East Fork share their kids' favorite after school snacks.
