Today I Cooked...

After dinner Saturday night I went and joined up with some people at a bar. If you go dancing and do it right (read: so much dancing ther...

Mulling over what to feed some dinner guests yesterday, I decided that I pay too little attention to some of my very beautiful cookbooks---y...

I have a shiny new candy-apple green kitchenaid artisan stand mixer that can do magic things. There, it's out. I've been holding thi...

This is one from memory - something I used to make ALL the time and had utterly forgotten. "Not forgetting recipes" is the name ...

After being away for the weekend, I came home to a veggie drawer with an awful lot of crunchy green goodness at risk of becoming mushy green...

Roomie #1 and I just baked Twice Baked Squash Potatoes from my friend Melissa's blog, Extended Shelf Life. We replaced the cottage che...

For Christmas, I received several cookbooks from my sisters. Hooray! This recipe from Robin Miller at Food Network served as a delightful ...

I don't like to mix talk of food and finances, but in an unending quest--failure?-- to save money, I'm trying to buy produce that wi...

When I first got back to Phoenix, I had another group of friends over for yet another night of Rock Band. My friend D really wanted guacamo...

Ever since I had a gluten free turkey bolognese at a hip new restaurant that a hip friend of P's took us to, I've been wanting to ma...

Er...crackers. That's right, pillowy gluten free crackers made using no expensive flours. Angela at ohsheglows.com calls these vegan che...

A nice Italian-esque dish for those celiac sprue or gluten intolerant folks stuck in old hometowns with limited food resources. If mushy cor...

...orange rind, lemon juice, agave nectar, cumin and a splash of soy sauce. Cooked in the wok over high heat. No biggie, but YUM.

For my last night in Phoenix, several friends came over and we had a girls' night filled with Rock Band, trying on clothes, and of cours...

A sunny Sunday in December - good day to hit up an Asian market for the makings of this brightly flavored, colorful soup. (Especially sinc...

My roommates and I had ourselves a little Christmas party, so of course good eats were essential. We chose this recipe for Stromboli f...

For my friend J's 21st birthday, a few of us made her this fabulous s'mores cake from Annie at Annie's Eats . It uses graham c...

Years ago when I was just learning to cook, I came home from college and grandly announced that I would be making dinner. I then quizzed ev...

My computer just pasted one copied paragraph so many times that my 20 page paper magically became 1,136 pages. While I wait for it to undo t...

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...