Crazy-Good Hot Cross Buns, Made Easy

Easter is a week away, and I’m already obsessing over hot cross buns, the buttery, sweetly spiced rolls studded with dried fruit.

How to Make Fast Ravioli with Wonton Wrappers

When we can’t find (or make) fresh pasta sheets, we turn to wonton wrappers. With 6-inch-square gyoza or egg-roll wrappers, you can make multiple ravioli very quickly. Our Pea and Fresh Mint Ravioli (April 2015) uses this method.

Cruise, Cook, and Sip Wine With Sunset

  At the end of the summer, I’ll be teaching cooking classes on Sunset’s first-ever wine and food cruise of the Mediterranean. An entire week, beginning in Barcelona and sailing on to the south of France and the Italian coast, with trips inland to Florence and Rome.

Slow Food Meets Slow Flowers

I’m a lover of locally grown flowers. I’m also a locavore who always asks where the items on a menu were grown or sourced. So what happens when you bring together local food and local flowers? You get the Field to Vase Dinner – a one-of-a-kind dining experience that celebrates the regional and seasonal flowers that decorate the table, as well […]