Today I Cooked...

I'm almost fairly certain that you saw this recipe, saw the word pumpkin, and thought " Enough is enough. Thanksgiving is over.  Fa...

After three years of various people trying this spiced molasses pie, it was time for a post update. As it turns out, this pie is a deliciou...

As you well know by now, K and I long for true fall every year here in the desert and our favorite way of combatting that is through food.  ...

This soup was a happy accident, the result of leftovers from a riff on Katelyn's Italian Fried Garbanzos .  I will be making it again! ...

Last month I got married, and went to California for a week-long honeymoon road trip.  The end of the road was San Francisco, and one chill...

You know those ideas that are pathetically simple, yet leave you wanting to run around your house fist pumping and yelling about how awesom...

The stretch from late spring through mid-fall was sort of a doozy for us Today I Cooked sisters. After graduating from college, A got he...

I have not baked much over the past year. Especially not the kind of baking where I make random, super lazy guesses about how to adapt a rec...

This post comes to you from one of our favorite Wyomingites! Abby is a serious gardener, a serious economist, a serious lover of historica...

I think potato salad is great. I love it fancy, like I made it last summer, served warm with asparagus and dressed with tahini.  I like the ...

Mostly lifted from Heidi , but soooooo yummy I can't help but share.  I made this once a few weeks back and couldn't wait to get mo...

Every summer since I moved to Phoenix, sometime around August I have become obsessed with hot foods prepared at high temperatures. After P a...

Melt a stick (yeah....) of butter and toss in sage leaves, chopped chives, and the leaves of a few stalks of marjoram or thyme.  Heat on lo...

The CSA box is good for the creativity.  This week, we got kale, kohlrabi leaves, beet greens, and some others.  And this salad was my favo...

I almost posted this recipe sans anecdote, and then I remembered Chris, munching happily on a tortilla strip, asking, "So what did ...

Between the two of us, P and I have traveled to New Zealand, Mexico, New Mexico, Texas, California, Colorado, Montana, and Wyom...

For three summers in a row I've taught a study abroad program in New Zealand for undergraduate students from the U.S. I try to avoid rom...

CSA box conquered in one dinner: A hailstorm thinned the proceeds for the first week of our CSA, so I won't go declaring victory o...

I adore farmer's markets. I appreciate that they have the same feel wherever you are, yet each is unique. Most of all, who can complain ...

Last summer, I studied abroad in Peru and Costa Rica for nine weeks total, an adventure I miss on a daily basis.  This summer, I'm bravi...

Bake 2 poblano peppers (de-seeded & sliced into quarters), about 8 baby portobellos, and a handful of tomatoes, drizzled with olive...

Completely addictive.  From Herbivoracious . 3 cups red seedless grapes, halved 3 thick pitas, chopped into 1/2 inch squares 6 oz ricot...

Mixed this up last night (for barbecue #2 of summer 2012), thinking of a Denver restaurant that serves grilled corn with a slice of lime, q...

These little guys were my favorite vegetarian burger-replacement in many a barbecue.  (Thanks to K for sending me the recipe.) Group...

Creamy dreamy very yummy ice cream from The Perfect Scoop .  I am informed that I should not even offer people chocolate sauce for this stu...

It's been awhile since I posted a straight-up salad.  I have to remind myself sometimes to blog things that I'd make again, eve...

One of the ways that I am changing my life since graduating from college is taking advantage of the time that I have to cook more often and ...

My favorite variation:  Grilled peach slices served over vanilla ice cream with cinnamon and honey.  This was the ending to many bbqs last ...

Quinoa is a popular food here at Today I Cooked (and let's face it, across the food blogosphere). We like it with lentils , toasted and...

After eating some of the best tacos I've ever had for brunch on a sunny Phoenix morning last weekend , I couldn't stop thinking of ...

The first and second weeks of May were a bit of a doozy for these sisters. The story goes something like this. April 30th: Kate successful...

I found this recipe on Annie's Eats near the beginning of the year, and it has rapidly become my staple, go-to recipe when I want a mea...

Last night I went to sister K's for dinner, as our mother is still in town to celebrate my college graduation.  We ate yummy tomato soup...

Inspired by today's Chipotle Honey-Roasted Cauliflower at Lunchimal.  Nice over jasmine rice. Cut 1 large or 2 small heads cauliflow...