FOOD

SCOTCH QUAIL EGGS WITH TARRAGON MUSTARD DIPPING SAUCE

SCOTCH QUAIL EGGS WITH TARRAGON MUSTARD DIPPING SAUCE

I had never seen a Scotch egg until I saw Ewen MacIntosh’s character, Keith, eat one on the BBC version of The Office. Then I became obsessed. Since that episode, I have been lucky enough to travel across the pond and sample Scotch eggs in my father’s own motherland. I found that nearly all I sampled were a perfect size for Keith’s gargantuan mouth, but way too big for the average piehole. I applied a little bit of bird-dog ingenuity and came up with the answer: Scottish Quail Eggs. A perfect fit for most mouths. The tarragon mustard sauce is...

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JACKED-UP GINGER COOKIES

JACKED-UP GINGER COOKIES

Take everything that is good and holy in this world and roll it in raw sugar and minced crystallized ginger and you’ll experience the magic of these Jacked-up Ginger Cookies. I can eat twenty in the middle of a crowded yoga class that’s twenty days into a thirty-day “clean program”—and still feel good about myself. You will too.

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BEAUTIFUL CANDY BARK!

BEAUTIFUL CANDY BARK!

We LOVE a gift from the kitchen. If you're under the gun and need to Macgyver something fast…this is your new go to. It's girly and gorgeous and very fancy! 

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MONET'S FAVORITE SANDWICH

MONET'S FAVORITE SANDWICH

My obsession with the dining habits of Claude Monet began in college. I feasted again and again on the few English translations available of the notebooks he kept from his home in Giverny. At a time when my cooking skills were constrained by the size of my dorm room hotplate and my wallet, I would dream about the elaborate lunches Monet held promptly at 11:30 each day for guests like Renoir, Cézanne, and Degas. Some of the local ingredients that were mentioned in the notebooks included capons, chickens, berries, cheeses, and wonderful breads. It wasn’t long after that I started...

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