Friends, the news is huge. We’re on the edge on of our garden seats, trying not bear too much excitement because unless you’re in Costal Southern California, you would never understand. Y...
I’m a berry boy. I love my berries. Unfortunately, Southern California doesn’t so much, or at least so I thought.Strawberries being the huge exception (they are amazing down here), I alwa...
To be able to work with people who love what they do is why we always feel so lucky to be doing what we do. Being able to photograph and film someone immersed in their work is truly inspiring. Chef C...
Our road trip back yesterday from San Francisco was slightly longer than usual, but the beautiful route along the 101 was worth the extra 2 hour drive. It’s not often that we get to see a mix o...
Back in my restaurant days, for the longest time we had made our mark serving through two meals a day. Breakfast and lunch. It was perfect for a vegetarian place since so many dishes for those two me...
“Hey Boo! Boo! Check it out!”Diane makes her way down the isle as I proudly hold up my find. A frozen bag of berries.But not just any berry. Marionberries.Here in the land of amazing farm...
Some dishes don’t require a written recipe. Many home cooks we know grew up cooking without the guidance of the written word. Their kitchen lessons and “recipes” were passed down fr...
** At the request of those who have seen it, we’re finally sharing this private poached egg video we produced back in December 2011. We’ve only shared it at our Cuba photo night event, Ki...
I used to love granola bars as a kid. Especially the ones with chocolate chips or a chocolate coating on them, but somewhere along the life’s journey, the love affair ended.Then, about a year a...
It’s hard to not think of Dante when I look at the strawberry patch. The ruby red berries are still dangling from their lengthy stems, begging to be plucked. Normally this is the time of year D...
Mexican breakfasts are something we love to treat ourselves to on occasion and we always consider it such a treat. The flavor, textures and exciting spices of a plate of chilaquiles or breakfast taco...
Certain foods bring back fond memories of childhood and often times it’s simple sweet treats that trigger big smiles. These blood orange Popsicles bring back moments of summer days when we̵...
We entered the convention center’s ballroom to find two women sitting on the stage. One in her 30′s-40′s, chef jacket attired with a professional’s serene gaze. The other R...
The late afternoon hours were always the pups playtime. Even in Dante’s grey muzzled years, after the full warmth of the day had past and the air began to soften, Dante and Sierra would become...
It’s funny how this recipe came to mind. We were in teaching our food photography/food styling workshop this weekend and the students were tackling the subject of photographing drinks. Drinks c...
Spicy, tomato tangy, savory ground meat. It has become one of the WORC household’s staple instant meal accessorizers.The zingy muse came from Korean rice cakes. The spice, the touch of sweet, t...
iPhone instagram photo of the Magic Kingdom @DianeCu Magic happens in different ways. Often times it happens in special life moments that are un-expected, yet full of meaning. Or magic can be a rando...
Hello Friends, thank you so much for the amazing response to our workshops. Our first release date sold out quickly and we’re thrilled to be hosting small groups of students at our studio. The ...
High noon at the KA Mixer Corral, and I was entering into a chocolate chip cookie showdown. For years I’ve known the Professional Pastry Chef chocolate chunk cookies to be one of the best cooki...
For the last 16 years that we’ve been together, there are a few items that still have made it through the entire decade and half relationship. Our photo albums documenting our mischievous young...
We finally did it! We’re happy to be announcing new photography workshops at our studio. Thank you to all our readers and supporters who encouraged us over the last few years to have photograp...
gathering from the garden again, it’s Spring: meyer lemons & thymeIt’s Friday and we’re excited to be home sweet home for the weekend in our own beds, warm with Sierra doggie cu...
Happy Sunday everyone! Now that were home for 10 days straight (yes!), we’re finally able to finish off some details of our upcoming photography workshop announcements. We have much to share wi...
iphone photograph from instagram Our bags are officially unpacked for the next 2 weeks and it feels so great to not be living out of a suitcase. The last 2 weeks have been a bit crazy, even for our n...
It’s always so invigorating to discuss and debate the topic of Stupid Kitchen Tools with Michael during our last video segment. To follow up on the topic of kitchen tools, we have a great line ...
Michael Rulhman “Had Something to Say” – Stupid Kitchen Tools We’re back with new episodes of the Had Something To Say video series! Michael Ruhlman visited us at our studio a...
Homemade spicy sriracha, fresh chilies sauces and pretty much anything spicy has been on our eating repertoire as of late. Since making our last batch of spicy garlic knots, cravings for more heat k...
This week, exactly 16 years ago, we met in a itty bitty coffee house. Todd was behind the counter serving espresso’s and Diane walked in thirsty for a mocha. We talked about food, art, camping,...
Call me suckered, hoodwinked, or duped. I believe in magic potions. A man hawking small bottles of potion, proclaiming outlandish results. Out of curiosity, I skeptically try the potion. A few shakes...
I remember a tweet from Olga of @Sassyradish about a year ago sharing the news that she had left her career on Wall Street. Olga was a risk taker, a determined dreamer and I very impressed. I love pe...
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