Refine Your Palate With Olive Oil
“It’s Berkeley” is a phrase I hear a lot. You made your bike out of kelp and plastic bottles? You’re on the Macro-Antarctic diet? Your kids love Tunisian Chemlali extra-virgin…
Read more“It’s Berkeley” is a phrase I hear a lot. You made your bike out of kelp and plastic bottles? You’re on the Macro-Antarctic diet? Your kids love Tunisian Chemlali extra-virgin…
Read moreToday, my good friend Alex is receiving the Cartaví Internacional award for the Spanish selection of her wine list at Veritas, in New York. On many a night, Alex and I hosted impromptu…
Read moreHow can the “greatest city in the world” be bereft of decent quality avocados? I have no idea. This is why I left New York for California. Well, there were…
Read moreThe other day I spied a five-day-old unsliced baguette in my kitchen and satisfyingly kneed it in half. I put more force into it than was necessary, but it felt…
Read moreI consider myself gifted when it comes to gift giving. Unless a loved one is completely inscrutable, in which case I’ll harness my inner Sherlock and do my best not to succumb…
Read moreThere’s only so much consoling one can do over Gchat. I decided to escalate my efforts to help my friend get over a recent breakup by preparing her Dolores’ Brokenhearted Chicken,…
Read moreHold on to that feeling – the feeling that you can eat and drink what you want; the feeling that wine is meant to be savored; the feeling that you…
Read moreHooray for The Hobbit! Today’s premiere is the cinematic event I’ve been waiting for since I saw the credits roll on The Lord of the Rings: The Return of the King. Like…
Read moreI’ve been thinking about home a lot. Thanksgiving certainly helped, as do the December holidays just around the corner. The home of Lot18 New York, as some of you may…
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