Occasionally when I’m testing and retesting and reretesting and rereretesting (you get the drift) a recipe, well, even if it’s great, we’ll get really sick of it. I mean, night after night of the same thing? Not necessarily fun. This is not one of those recipes.Read More
I feel terrible about this, and I really don’t even remember how it happened, but somewhere along the way our almost-two-year-old daughter picked up a little phrase.
“I want beer!”
Not just “I want beer.” But “I. Want. BEEEER!”Read More
I have a confession to make. We’ve taught our daughter to say “cray cray.” As in, crazy? Cray cray? Yeah, we say that around here. It started out as ironic-only use and then it sort of creeped its way into our everyday lexicon.
I hope we aren’t as annoying and uncool as I just made us sound.Read More
I know I need to mix it up – and I will, I promise, especially after we get settled into our new place and I can get back to developing recipes – but for now, I give you … yep, you guessed it. Bacon.Read More
I grew up on this dish. Every summer, my mom would head out to the garden and bring in a huge zucchini and a couple of perfectly ripe tomatoes. She’d slice them up and throw them in a baking dish with some sweet onion, and then she’d top it all with a good amount of grated cheddar. Then she’d bake it until the veggies were tender, the cheddar oozey, the family happy.Read More
I totally know it sounds weird.
Garlic, olive oil, mozzarella, and, yes. Brown sugar. On breadsticks. With garlic and cheese.Read More
I’m all excited about this recipe. Which seems silly, because it’s totally something Aunt Edna would have lugged to the barbecue in her giant green Tupperware bowl, setting it next to the quivering Jell-O fruit salad. Or maybe that’s why I’m so excited about it. It feels so perfectly retro.
I’m also excited about it because I love it. And peas have not always been my thing, so. Yay! Yay for peas!Read More
If there’s one word I’ve always found synonymous with Mother’s Day (other than “love” of course), it’s “brunch.” It’s the perfect way to celebrate mom – arguably, brunch is the best type of meal pretty much ever anyway (aside from dessert). Plus, if you’re into mimosas, brunch gives you an excuse to drink way too early in the day.Read More
I really wasn’t sure if I should call this “Tex-Mex” or “southwestern” or just “mac and cheese with black beans, corn, chilies, and a bit of a spicy twist with optional chicken if you want.” The first felt too generic, the last clearly too long and too, well, dumb … and so the middle-of-the-road it was: southwest mac and cheese.
Which is not to say this recipe is middle of the road. I think it’s … well, there’s really no place in the road to describe something as being better than middle of the road, is there? It’s better than middle of the road.Read More
Where has skillet lasagna been all my life?
Oh. It’s been right there, all along? If only I’d opened my eyes? Well, I guess I have to admit that sounds about right. I spend my time being blissfully oblivious a little more often than I should.
But thankfully, I’m oblivious-no-more when it comes to skillet lasagna. Only blissful.Read More
This is two of, like, the best foodstuffs in the world. Together. Nachos. Pizza. Nachos and pizza.
Yep. Pizza nachos. Where oh where have you been all my life, friend?!Read More
When I was pregnant with our daughter, grilled cheese sandwiches were one of the few foods I could stomach. My guy would dutifully break out the electric griddle and, just about a half hour later, emerge from the kitchen with an ooey, gooey, toasty square of pure bliss.Read More
Oh, goodness. Oh, goodness gracious. You must try these potatoes.
Creamy, tangy, cheesy, addicting – four words to describe these twice-baked potatoes. Here are four more: Make extra. Trust me.Read More
Melty and gooey, it oozes shamelessly from these pizza quesadillas, a.k.a. my new favorite quick and easy meal.Read More
This savory tart started as a play on sort of an upside down french onion soup thing. Puff pastry, oh yeah, topped with caramelized onions that were sauteed with a little garlic, fresh thyme, and a small bit of broth, then sprinkled with Gruyere cheese then baked until bubbling. Sounds good, right?
But then I started thinking about fig jam. And I couldn’t stop thinking about fig jam. And so my vision of the perfect french onion tart was blown to bits and replaced by a tart with the onions, the Gruyere, the thyme, and the jam.Read More