Cooking and serving a whole artichoke makes any meal feel more special. Or, you can be like me and go on an artichoke bender and cook up two for yourself and eat them for dinner. Classy or not, they are tasty and fun to eat. Plus, you get to confuse the cashier at the checkout…
Stop buying salad dressings. It’s incredibly easy to whip up a tasty dressing or dip from ingredients you have on-hand.
This is a hearty vegan, gluten-free, dairy-free, nutrient packed chili that can hold its own against any meat-based chili. And holy crap, that’s a lot of adjectives. Don’t care about any of those things? It’s super tasty and really pretty.
I was challenged to a cheesecake bake-off, and I don’t like to lose. At first, I planned on creating this multi-layered chocolate pecan monstrosity, but I couldn’t bring myself to spend that much effort on something I wouldn’t particularly enjoy. For me, cheesecake is at its best when it is smooth and velvety, tangy and…
I feel like I’m late to the party for discovering how delicious whole grains can be. This dish uses farro, an ancient wheat grain, as a hearty compliment to tender pork. I served this with a lightly dressed kohlrabi and green apple salad to make it a complete meal.
So… I’m weak. I have no self control. Especially when confronted with all of the fun gadgets in the As-Seen-On-TV sections. This is how I end up coming home with things like a zucchini spiralizer.
Fresh salsa (or is this technically pica de gallo?) is one of my favorite foods. Top five, easy. Well, maybe ten. Who knows. Regardless, it’s absolutely worth the time and effort to make up a batch from scratch. In this post, I’ve outlined the basic steps to make an outstanding salsa, and how to…
As the weather gets colder, my craving for holiday-spiced foods skyrockets. To me, this means dishes with apple, cranberry, cinnamon, nutmeg, and all that good stuff.
I’ll start out with: It’s not as strange as it looks or sounds. This interested combination was inspired by Rachael Ray’s Monticello Chicken and Figs over Gnocchi. That recipe in itself is delicious and fantastic. However, I wanted to lighten it up, and I had a bit of pork in my fridge to use up,…
This recipe is courtesy of the pound of Serrano peppers I impulsively bought at the farmers market. I’m not entirely sure what I planned to do with that many peppers. I would freeze them, but my shitty apartment freezer likes to thaw at random intervals, ensuring anything stored in there for over a week is…
FUCK IT, LET'S COOK 