Archive for March, 2010

Mar 30 2010

Spring Veggies, Finally

Published by under Dinner

Daylight Savings Time is possibly my favorite time of year; I was actually smiling on the drive home from work yesterday, and I know it’s because it’s still light outside these days before I reach my apartment. Also a mood lifter: new produce from the change in season! The butternut squash are starting to taper […]

2 responses so far

Mar 26 2010

A Dip and a Dressing, Just Like Home

Published by under Entertaining,Lunch,Starters

One of my favorite restaurants in my hometown of Jackson, Mississippi is an uber-casual Greek spot called Keifer’s, located downtown. In high school, all of my friends (even the ones who lived half an hour away) would trek down for the sole purpose of indulging in their favorite Pita Mozz or Pita Feta — depending […]

12 responses so far

Mar 17 2010

Meat and Potatoes

Published by under Dinner

My assistant and I made another trip to the farmer’s market this weekend, but instead of the Ferry Building, we decided to try a smaller market on 24th St. in Noe Valley (my favorite San Francisco neighborhood). Although it didn’t have all the delicacies the Ferry Building offers, I’m sold on the Noe Valley version […]

One response so far

Mar 11 2010

A Vegetarian Feast

Published by under Dessert,Dinner

I’ve never been a huge fan of mushrooms, but since they’re just about the “meatiest” vegetable on the market, I’ve decided to learn to love them. Thus, I bucked up, bought some huge portobellos at my favorite nearby produce market and decided to create my own Portobello Mushroom Napoleon with my favorite veggies. Incidentally, if […]

6 responses so far

Mar 06 2010

Homemade Ricotta Gnocchi with Pesto and Pancetta

Published by under Dinner

When I moved out to San Francisco back in 2008, my dad came out here with me to execute a smooth transition. We stayed in a hotel downtown, and he characteristically made reservations at all of the buzz-worthy restaurant he’d read about online and in the issues of Gourmet and Saveur he pores over every […]

5 responses so far