Today I Cooked...

Just a quick note. As often happens, I ran late on planning dinner for some folks last week and figured I'd just make a risotto. Didn...

Hey readers, meet Kay, a wizard with veggies and parentheses: Hello, all! My name is Kay. I live in England (though I am an American, in ...

I can't eat yogurt without a crunchy topping. The plain greek variety is a staple at our house--mixed in equal parts with pumpkin to spr...

These wonderful cookies are fluffy even though they have no gluten, hold together well even though they have no eggies, and are buttery even...

I've made variations on this crispy "pizza" for years, starting from a recipe in one of Mollie Katzen's cookbooks, but I f...

Another Bittman adaptation, though I have seriously adjusted his levels of flavoring and used my own veggie additions, so hopefully I'm ...

Cleaning out the kitchen cupboards today, I found a forgotten packet of nori sheets. When faced with excess nori, there is only one thing ...

This would make a wonderful brunch dish. For P and I, it was just a nice dinner. Boil 2 and 1/2 cups of water, and stir in 1 cup of polenta...

This is barely even a recipe, I know. But it is what I cooked tonight, and it's a nice simple thing if you're ever stumped by exce...

I always hesitate to post simple meal ideas, but then again the simple things are sometimes the hardest to conjure up in a moment of hunger....

To spice things up a little, and to compensate for any gaps in our own cooking creativity, we're startin' up some guest posting! Aft...

On my birthday, some friends and I got together to eat some spaghetti. One of the boys requested that we make meat sauce, as opposed to jus...

This should read [so damn hot and undercooked its inedible posole],but luckily for you, I'm stubborn and willing to boil and boil for se...

Or rather, today I tried to cook orange butter cookies, but the result was a disaster. I spent a few hours in the kitchen to have cookies ...

Cupcakes were trendy, and now they're overdone. I know. But, you see, I don't know how to make a double-layer cake. (Well, not neatl...

...but I made them delicious. I feel kind of bad wasting our 100th post on something like this, but oh well. I baked them with lemon olive o...

Last year sometime (yes.... last year), in a fit of creativity and good cooking intentions, I preserved a lemon . Since then, the lemon has...

Before we get started here, I would just like to pause and say that this is what this soup tastes like to me: Yes, that's right. M...

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...