Today I Cooked...

There's little in this life I find more satisfying than being able to improvise a delicious dinner when we are running low on fresh groc...

Just a quick note on a dinner that came together just right.   In this week's CSA, among other things, we got four small, delightful ...

First of all, I am honored to be invited to guest blog again for the fabulous Parady sisters.   Summer has finally arrived in Laramie, W...

It was 111 °  F here in Phoenix yesterday. With heat like that, a smoothie in the morning is basically a necessity, but the typical dairy + ...

Sarah dictated her foolproof yogurt-making process to ace interviewer Katelyn, who transcribed and gave it back for editing, and here you h...

Guest Post from the recently relocated Natalie  (sometimes blogging at Lady Justice ): We made a thai feast for some friends tonight, and...

An email from our momma:   i made these this morning & they are YUM! left out the cloves & chocolate chips. Upped the nutmeg ...

These fluffy, cakey cookies actually remind me of a lemon poppyseed olive oil cake I picked up recently at the La Grande Orange Grocery in ...

Spring has come to Arizona, but for everyone still suffering from cold weather this roasted tomato and rosemary white bean dip is just th...

I've tried making farro before, but somehow I never got why people rave about it .  This time I do.  It's a perfect, hearty, delici...

I made this over the holidays and it got eaten faster than anything else on the snack table.  The parsley makes it much more attractive th...

The main point of this post is to note that it's easy to make a delicious, salty, soft-and-chewy round of griddled cotija in the toaste...

Most gluten-free energy bars rely on dried fruit and nuts, and in my experience tend to be overly sweet. These snack bars are made from a ve...

When P isn't around to make his famous scrambled eggs on corn tortillas , I like to make myself cheesy kale breakfast tacos. (Also fanta...

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?  ...