I ♥ kale

It's still citrus season in Berkeley, which means we can't get enough of the mandarins, pomelos and sweet limes overflowing at the f...

This is our version of an Indian dessert called shrikhand, a fruit parfait with cardamom-spiced yogurt. This is frequently done with mangoe...

Over the summer we got pretty obsessed with these cookies . While we definitely don't follow the Primal Blueprint diet, we were intrigu...

Another Passover, another bowl of apple-based charoset ? Not around here! Syrian charoset is a sweet, gorgeous paste of dates and wine, an...

We've been perfecting our coconut milk ice cream technique for a few months, ever since we realized we were busting our grocery budget o...

We were already planning to spend all day in the kitchen roasting heirloom tomatoes to keep for winter, so while we were at it we made a ba...

This is just to say I have eaten the plums that were in the icebox and which you were probably saving for breakfast. Forgive me th...

Tonight we're heading over the annual Wine and Pie Party at our friend Tanya's house. While all pies are welcome, the rock-star cha...

This is one of our favorite desserts: sweet-tart dried fruit slow-simmered down to a rich amber stew. It's a blessedly simple option fo...

Tu B'Shevat is upon us, which in our household means: bring on the carob! (Eh, who are we kidding--every day is bring on the carob day...

Two fruit happenings inspired this crisp: we both came home from the office with free persimmons from co-workers' trees, and we found la...

I've been traveling for the last week and a half, and on my flight home (yay JetBlue!) I watched 6 straight hours of the Food Network, a...

We threw a tapas-and-games party on Saturday night and needed a not-too-rich dessert to round out a decadent spread. We made our household ...

These might look like the fruit pops you already make, but adding rosewater and cardamom really takes this snack to the next level--perfumed...