Roasted Carrot & Squash Soup #CutcoFallHarvest

whisk and cleaver cutco harvest squash
Summer has finally loosened its hold on San Diego, allowing a hint of fall to envelop us each night. Not that I’m complaining. Yesterday afternoon found us at the Cardiff Beach tide pools, where we spotted sea anemones, a giant keyhole limpet and a dog bounding into the ocean, only to have his owners chastised by state park police. By the time we returned to the car we were chilled to the bone and craving warmth.

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Food Writing at IFBC

cippino whisk and cleaver

For me, the highlight of IFBC were the food writing workshops. I’ve always wanted to be a writer. Scrawled across the front liner of a blue Gnome diary somewhere at the top of my closet are the words: “I’m a writer at age 8!”

(I’ve also always loved exclamation points!)

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London Summer 2014 Ephemera

London Underground Whisk Cleaver

Despite what the thermometer says, summer is over…at least during the week; weekends still equal beach in my book. Over here we’re back to school, soccer and swim (I’m guessing you’re in a similar boat?!). But that doesn’t stop me from reliving our summer trip to London every chance I get.

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Roasted Asparagus & Fennel


Roasting vegetables is one of my favorite methods, no matter the time of year. I love the combination of sweet olive oil and earthy sea salt against crisp green stalks of asparagus. Or douse thinly sliced fennel with the same combination, roast a little longer, and you have a sweet, nearly caramelized treat that’s perfect for munching while prepping the rest of your menu.

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Happy Summer!

Summer Whisk and Cleaver

Summer’s here, and we’re taking full advantage of every second … body boarding at the beach, paddle boarding at the lagoon, grilling sizzling steaks and fresh fish, and hanging out with family and friends. So I won’t miss a minute of the fun, I’m taking a break from the blog, but I’ll be back with a Labor Day menu that’s sure to please. Enjoy your summer!


Chimichurri Sauce

Chimichurri Whisk and Cleaver 1

Chimichurri sauce is one of the easiest ways to add some zing to grilled meats, from steaks to chicken to fish. Chimichurri sauce whips up in a flash – even faster if you’re using a food processor. This recipe, adapted from Williams-Sonoma, uses white wine vinegar, but if your pantry is stocked with red wine vinegar use that instead. To add a touch of California sweetness, I used basil instead of oregano. And to make this recipe just a hint lighter, I reduced the olive oil by a third. But whether you use my version or the original, you won’t be disappointed.
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