Potluck baking

Loving the sweet and savory (apple and kale) contrast in my sauté pan. Also, Happy Terra Madre Day!!! Some reflections about this Slow Food focused event are on my blog (link in profile).

My first Thanksgiving doing all the cooking! Couldn't have pulled it off without my sisters aka sous chefs 👭

Hosted the annual Dranksgiving gathering for a small group of friends last night, featuring quinoa, walnut, and cranberry stuffed acorn squash. The group/size/location changes every year but withou...

Beet and caramelized onion soup topped with roasted pumpkin seeds. Delish 👍

Lunchtime Greenmarket finds. I see roasted beets in my future... (Along with a use for those beet greens, naturally! #NoFoodWaste)

Pear tarte tatin. Happy fall!

Just one component of the 20+ courses at the epic 5.5 hour food-as-art experience that Blue Hill at Stone Barns calls a meal.

Pilgrimage to the ground zero of organic farming: the UC Santa Cruz Center for Agroecology and Sustainable Food Systems.