Emily and I were both in Austin a few weeks ago for SXSW and one thing is certain—we both went to town on the taco scene there! Breakfast tacos are my favorite part of Austin and they do it better than any other city out there! My favorite place is Vera Cruz which is just ...read more
One of my favorite desserts in the whole wide world are without a doubt Slutty Brownies. They will forever be near and dear to my heart since I made the original 7 years ago! This year I gave them a valentine’s day spin because why not?! So what is a Slutty Brownie? The bottom ...read more
G and I aren't big believers in diets, particularly in the form of short-lived New Year's resolutions. That being said, January does serve as a clean start and a good excuse to reexamine what makes us feel our best. Cooking at home is something we love to do, but often get hung ...read more
In high school, after a scarring all-nighter reading a book called Slaughterhouse (not to be confused with Slaughterhouse Five), I announced over breakfast that I was vegan. My dad, to his credit, entertained my thirteen-year-old declaration by serving me toast—no butter, no ...read more
When we recently visited Zach Pollack's new restaurant Cosa Buona, you could say we walked in with impossibly high standards. I swore the pizza I ate when Zach originally opened Sotto was the best I'd ever tasted, and when Leslie first ate at his Silver Lake restaurant, Alimento, ...read more
The first time I tasted Scott Conant's Spaghetti al Pomodoro, it was at a restaurant that doesn't exist anymore, but I haven't stopped thinking about it. For such a simple dish, it's surprisingly memorable. The acidity from the tomatoes, mixed with the garden-fresh flavor of the ...read more
This to-do list is culled directly from my own calendar and interests. Most everything on the list can be done no matter where you live, but because I live in L.A., my "Do" each week will spotlight a unique L.A.-based event or activity. If you're inspired by any of these tips or ...read more
I'm an enormous fan of chocolate-covered pretzels, but have always been a little disappointed in store-bought versions—the chocolate is usually mediocre and the ratio of chocolate-to-pretzel is often off. When we hit the bottom of our bag recently, I set out to make my own using ...read more
As a team, we represent a variety of cooking abilities—Geoffrey has attended rigorous cooking classes and frequently makes meals at home with Emily, who's an amazing baker, and Leslie has worked as a food writer and recipe tester. The one thing we have in common is that we all ...read more