Today I Cooked...

Mapley cream paired with a thick, buttery, almondy crust, this is one to make for breakfast on Christmas morning, or maybe to save until dee...

This salad and dressing has received rave reviews from palates sophisticated and simple alike. The amounts here will dress a salad as a side...

One week ago, my kitchen was the site of a near-fire. Near-fire, I write, meaning for you to imagine intense smoke and damage, without the f...

On Wednesday, my young buck and I had a rare weekday home together, so we, er, made young buck stew. Antelope stew, that is, inspired by Pau...

My sister and I clearly think alike (see the post below). Here's another butternut risotto recipe for those who have a fear of pomegrana...

Nothing complicated, but man, this turned out velvety and comforting and not at all bland. Before starting the risotto, cube a butternut squ...

Although I am slowly starting to think about winter flavors (gingersnap and pepperment anyone?), this pumpkin soup is enough to keep me in f...

Looking at this blog, one might think I only eat cookies and cheese. While those are obviously major food groups, I do, in fact, eat vegetab...

Actually, today I cooked a gross broccoli dish with too much raw garlic that I'm not going to tell you about. How about these Hermit Thu...

Although I've never actually lived anywhere where a person follows up the fall's last apple-picking outing with a cup of steaming co...

In a heraculean effort, I tried to move away from obsession with the fall flavor palate and make some food that actually fits the weather th...

Apples, onions, butter, cider, wine, broth, salt, pepper, crusty bread, gruyere. French Onion Cider Soup suitable for fancy guests or the mo...

My life has had a lot more "Today I Didn't Cook" days than "Today I Cooked Days" lately - something I hope to remedy...

The boyfriend (M) is in town, and for our date night we decided to cook a not entirely healthful, but delicious, meal together. Here was th...

Adapted from Karina's Banana Cookie recipe. I changed the flours used and added liquid to make a softer, fluffier cookie (she says hers...

P and I spent last Sunday in Flagstaff, enjoying homey lunch places with exposed brick walls, pumpkin patches, beautiful canyons with Hopi c...

Or maybe you don't have to wait that long. :) This apple crisp is inspired and modified from this recipe from the New York times. To st...

Armed with hard cider and country music, I invited two favorites into my kitchen for some cooking remniscent of home on the windy range. We ...

We had some of our favorite people over for dinner last night, and decided to break out the first of the antelope from P's successful hu...

Fresh roasted corn kernels and tomatoes on the vine are my concession to 105 degree weather at the very end of September. They aren't pr...

This is a full-on rip-off of a salad I had for lunch at Gaia Bistro in Denver earlier today (yesterday? I'm posting dorkily late here!...

If you have a cold, or just need some warming, make this soup now. It is spicy and smoky and buttery all at once. The original recipe for th...

My body is thrashed from week two of marathon training, P is hunting in my favorite Wyoming prairie, and I am working hard hard hard on bein...

Summer and Fall remain fused together here in the desert, and so for this delectable gratin I melded my seasonal vegetables, too. I find glu...

P spent a year in Italy, and came home with a Penne San Tropez recipe from the women kind enough to expend their awesome culinary talents fe...

Playing on the toaster tomatoes posted earlier this month, tonight I cored and cleaned two tomatoes that we.had.to.eat.now. I stuffed them ...

Last night, a friend and I baked this delicious orange chicken. We used more of the coating than the recipe called for, went heavy on the ...

Although the weather is not even hinting towards fall in this inferno of a city, I've moved onto fall foods, starting with pumpkin oats ...

At the farmer's market yesterday I became attracted to some yellow-flowered greens sold by a Hmong family at their booth. They were lab...

My portion of this blog so far might aptly be re-titled "Seven Million Ways to Eat Tomatoes and Peaches, Or, An Ode to Colorado Summer....

After Annalise posted the olive oil muffin recipe from Giada de Laurentis at the Food Network this morning, I decided to make a batch I cou...

Preface: I am not a baker. You want baking, look up Katelyn. (It's probably a safe bet that nearly every non-gluten-free baked item on...

The ladies at The Baking Beauties should be hugged for this old-fashioned (and gluten free!!!!) cake doughnut recipe . My dough did not beha...

Like I said, I'm a huge fan of lemon. This particular recipe has been a work in progress for quite awhile, and I think I finally perfe...

This recipe from foodnetwork.com sounds a little strange, but literally makes the best muffins ever. I am a huge fan of lemon, so I usually ...

After fighting to roll too-sticky gluten free dough in the height of a southwestern summer with an oven preheating to 450 degrees one too ma...

I've been making these for lunch or a snack almost every day recently. They were my mom's idea, and a good solution to summer tom...

This recipe for muffins formed around ground almonds, cottage cheese, and savory add-ins like basil, olive oil, and sun-dried tomatoes is w...

Toast baguette slices with goat cheese on top. Press thin, sauteed asparagus spears and chopped dried apricots into the cheese. Drizzle wi...

Once, when Katelyn was a harried college student, we decided we should give her a month of dinners for Christmas. So we cooked up 5 or 6 di...

Finally hit on the perfect way to make pesto without nuts (yes, pine nuts are nuts for allergy purposes): Substitute pepitos.

Roast large pieces of carrots with a brushing of olive oil, cumin, sea salt, and white pepper. Toss with 1 cup of warm quinoa and chopped av...

Mix 1 egg, 1 cup of brown sugar, and 1 cup of peanut butter by hand. Bake at 350 for 13-18 minutes. Yup, that's really it!

Cook 1 cup of brown rice or jasmine rice in 1 can of unsweetened coconut milk. As the rice cooks, slowly stirr in additional liquid (I used ...

I make this with a bean pesto tomato topping instead of a traditional sauce, because the polenta tends to be absorbent. Preheat oven to 400....

This is the one thing I have ever made that P didn't like. However, Sarah has requested it. Quarter and roast 4 or 5 beets. While the be...

All credit here goes to my friend Adam. He got it from the food network, but introduced certain variations that I like, so here's his ...

Spoon a little goat cheese onto the end of each leaf of a few good, crisp Belgian endives. Pretty and refreshing.

Based on a recipe in "The Cook's Encyclopedia of Vegetarian Cooking." I made ravioli with my kitchenaid and a friend recently...

This is a Mollie Katzen recipe that I make a lot for parties and such, with orange juice instead of lemon and a lot of warm spices. It goes...

This is my favorite risotto recipe. Easy to modify, but delicious how it is. It's from "The Improvisational Cook" by Sally S...

Made this with college friends two Thanksgivings ago, then again at my mom's last year: Scoop this filling into acorn squash halves and ...

This is my best recollection of a breakfast NG and I made in Oakland after walking across the street (yes, across the street!) to the farmer...

This came from Giada de Laurentis, I think. I love salads like this that have enough crunch, enough fat, enough creamyness and tanginess....

One of my favorite ever soups - hearty and savory and tangy, not too many ingredients but unusal flavor. I didn't alter this recipe in ...

Sautee onions and garlic in a little oil, then add vegetable broth and a few cans of black beans. Puree, top with sour cream and sliced gre...

Katelyn and I made tamales awhile back (lookup a recipe for the dough elsewhere, it's super easy), and this is what I recall about our f...

....actually, a lot more than kale. My favorite combo to add to miso broth lately is kale, short-grain red rice (pre-cooked), asparagus and...

Good in sweeter peppers - I used orange ones: Cook up the stuffing in a frying pan, then stuff & bake: Onions, garlic, beets (pre-boiled...

Salad: Raspberries, peaches, feta, pepitas, spinach Vinaigrette: Olive oil, white balsamic, mustard.

I stole this from a friend. No idea where she got it, but try bringing it to a party and watch people lose their sh*t... Pit your dates, an...

Just what it sounds like... slice peaches, cover in plain yogurt, and flavor with good honey, cinnamon, and cumin.

Hollow out your zucchinis. Sautee the insides with some tomatoes and very thinly cut, chopped asparagus (you could also hollow and stuff th...

This is 100% cribbed from Mark Bittman except that he didn't call it salsa, and it is WAY good on tortilla chips. :) Dice fresh peache...

Just did this for lunch with the leftovers from the squash blossom meal: Place sliced heirloom tomatoes onto corn tortillas. Top with Cotij...

This is really good if all the ingredients are super fresh. Salad: Head of fresh red-leaf lettuce bunch of sweet, small grapes (I think conc...

I found some lovely squash blossoms at the farmer's market last weekend and had not a clue what to do with them. Aggregating some faceb...

Salad: Romaine lettuce, chunks of avocado and mango, curls of a hard nutty white cheese like manchego or pecorino romano. Vinaigrette: Olive...

Salad: Spinach, mandarin oranges, sliced almonds Vinaigrette: Goat cheese dissolved in: olive oil, white balsamic vinegar, and some of the ...

Another repeat: Salad: Romaine or green leaf lettuce 1 can corn & 1 can black beans, rinsed & drained Sliced radishes, jicama, and c...

This is one of the few things I DO make all the time. I got it from a college roommate who got it from her homestay "sister" in F...

My favorite way to cook is completely impromptu, based on what I have around the house and what just seems like it will taste good. But I...