Today I Cooked...

I have never made parsnips before!  I lurv them.  They are like... potatoes, but with flavor! I served the puree over the quinoa, and it ...

This is a completely heavenly recipe from "Plenty."  (Actually, it's the cover recipe !)  I made it as soon as I got home fro...

We're still splitting the difference between summer and fall here in Phoenix, where daytime temps are in the 80s or 90s but the evenings...

I made this several months back when my father-in-law was visiting, and I guess I forgot to post it.   Not for lack of yumminess - I loved ...

Let's be clear:  I have stuffed a pepper or two .  My mom's basic recipe was my favorite in college until I stopped eating groun...

Before going off on vacation, I'm trying to preserve veggies from CSA and garden however I can.  I had a few weeks worth of beautiful, ...

More adventures with kimchi ! I looked at a bunch of different recipes and then mostly worked off of this one , because it struck me that...

For about a week now, as everyone has probably heard, it has rained like I've never seen in Denver.  It's like the summer of 2005 i...

Chop up 2 cups each cucumbers and tomatoes.   Dress with: 2 finely chopped chiles  skin of 1/2 preserved lemon, finely chopped chop...

I've been experimenting with making yogurt and as a result we had a big container of Fage that wasn't getting eaten.  That led me t...

Tastes like freaking heaven.  Involves simply this:  Buy an angel food cake at the store (or make one yourself ).  Slice and grill with hal...

This is one of those reposting-in-its-entirety moments, because this recipe is perfect . [Picture please, Annalise!]

Here is a summary of  this lengthy recipe , which you should make because it involves chewy grilled bread, velvety grilled peaches, fresh c...

This was a CSA-user-upper kind of dinner, which I ate twice (once with spouse, once with mom and little sis!).  It tasted just fine. ...

Baking used to be something I did when I needed to be soothed. But this year, the things happening are beyond the edges of any kind of self-...

Last summer, I did a terrible thing. I made lots of pies and I never shared them on this little bloggy. Luckily, it's never too late t...

It's confession time. As the baby sister on this blog, I have an embarrassing childhood nickname to admit to (thanks to S, and her ac...

I've been meaning to make this for around a year, since Annalise emailed a similar recipe to Katelyn and I with the comment, "Look...

K was right when she said that we sisters love quinoa .   This is a recipe from a few nights ago that I was reminded to post when a blog ...

This is one of those times when I really really don't want to let a recipe slip away from me, so I'm reposting it even though I hav...

Alright, this is a ridiculously long title. But these ingredients went so well together that I didn't have the heart to leave any of th...

Whenever a friend asks me to "teach" them to cook, I feel at a loss because I am not quite sure how to do so.  Teach them lingo?  ...

In quotes b/c I have no idea if this is how one actually makes ricotta.  But you can't beat the level of effort: Bring 1/2 a gallon of...

I mean.... I don't even know what to say if I didn't have you at "grapes, ricotta, parsley and grilled bread."  Swoon.  (...

Turns out it is extremely fun to make chiles rellenos at home.... don't believe me?  Behold: There, now that you are completely pe...

I found some English peas at the store awhile ago and this seemed the only proper thing to do with them!  It tasted like spring, and in par...

So we've been down this road before, using a recipe that was just way too peanut buttery .  One night this week, I asked Chris if he ha...

Another way to use your roasted brussels sprouts : First roast the sprouts - toss them in a lot of oil and salt and bake at 315 for...

Tonight I roasted brussels sprouts like this (halve; toss in lemon olive oil and tons of salt; bake at 315 for about an hour) and tossed t...

One of the things I love about food is the connections it creates between people.  Around Christmas I wrote about how our family celebratio...

...... Yes, I am the vegetarian sister.... or I have been for the past 10 years and 10 months.   After a lot of agonizing that I won't ...

Just another beet-citrus combo: At the store, pick up a bunch of 4 smallish beets with nice tops (or, if you can't find any wit...

I am giving up all kinds of foods this month (trying out a form of paleo eating), and I expected the hardest to be sugar and cheese.  Not s...

Thick, well-spiced, smooth winter soup. Ingredients: 1 butternut squash and 1 sweet potato - roast the smithereens out of them ahead...

This is from Mark's Daily Apple and it's yummy!  (I forgot to take a picture till I'd nearly drank it all...) All you do ...

This is another recipe of Theya 's, adapted from Isa Chandra Moskowitz, and it is amazing.   Great texture, great heat, perfect winter ...

Chris made these for Thanksgiving and I forgot to share them.  They were the best hot drink I've ever had!  I drank two!  Recipe mak...

.....That is, "A Salted Mousse," or what we call it when Sarah makes the mousse slightly too salty.  AHAHAHAHAHAHAHAHA! Whe...

So I graduated, am working my first "real" job and am spending my year navigating the pitfalls and advantages that come with bein...