I'm no stranger to a happy hour menu and my go-to drink is definitely a margarita!
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Today's Los Angeles Times has an op-ed headlined "L.A.'s Parched Bar Scene," which opines that the city of Los Angeles makes it very difficult for a neighborhood bar to even get opened.
First, here's a big shout-out to Whitney Staeb and Brooke Smith of Roots & Honey Herbs for recently turning me onto a wonderful, homemade herbal tincture called Brain Bloom.
This is the perfect Monday night dinner for those of us that tend to carb-load on the weekends.
As a homebody whose idea of communing with nature is to open the windows, I could never see the forest for the trees, or even the mushrooms for the pi...
My only advice? Make extra, because they disappear fast!
More than tasty garnishes, here are four ways you can use fresh herbs for holistic field-to-face grooming.
I don't know about you, but I can never resist the smell of bread pudding baking in the oven. It's one of those things that can drive you a little mad -- and make you want to dig in before it's cooled down enough to eat.
So delicious, deep and aromatic, you might want to eat the whole batch in one go.
Moist and aromatic, the baked treats are a wonderful alternative to the usual flavors we associate with pumpkin desserts.
In Provence, gratins are called "tians" for the colorful earthenware vessel they're cooked and served in. But it's not their name that makes these gratins unusual...
Pizza, in my opinion, is the number one food that company elevates. Maybe that's why, if you flip through the journal, you'll see that pizza parties dominate the Schmidt scene.
It's finally time for refreshing seasonal cocktails. Whether it's bourbon with mint or vodka with dill, let these five herbal concoctions inspire your spring mixology.
It all started one Saturday this summer, when we lunched at the home of friends. Maria served a delicious potato-leek soup that my family fell in love with.
Don't weekends go way too fast? After a long week at work, I completely look forward to Friday night. Our Friday night this week was filled with friends and great cheeses.
In the 14 years we have lived in our house, I have killed virtually every form of flora I have encountered. It's a good thing I don't know anyone named Flora or I'd be in jail right now.
This chicken recipe is almost like a building block for any number of summer meals. Make more than you need because they are one of the most versatile summer leftovers I can think of.
If you are as serious a cook as you are a vegetable gardener, then you know that the true flavors of freshly harvested vegetables can get even more palate power by adding fresh herbs.
Hooray! The groundhog saw its shadow here in New York two weeks ago. That doesn't exactly mean the early spring radishes or shoots of asparagus are ou...
This herb is transforming your dishes.
Serve up these succulent aphrodisiacs and by the end of the meal, you'll be begging for seconds, and I don't mean of the food...
Any professional or amateur cook knows that fresh herbs are the secret to a delicious meal. But that also goes for great cocktails.
And we don't just ...
Getting stuck in a food rut may mean missing out on certain essential vitamins and minerals and, consequently, we are missing out on a variety of ways to live longer and better.
One morning, while working as a chef in Barcelona, Spain, I walked into work and heard what sounded like the snap of rubber against bare skin. As I tu...
I've always wondered why people will have collections of handbags or shoes and only one set of dishes. How boring. The table is where memories are made.
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