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If there’s one thing we really enjoy doing with food, it’s making something familiar just a little bit more new and exciting; and that’s something I think we’ve really accomplished with this recipe. Anchos lend a warmth and a smoky/sweet complexity to this classic cookie which makes them even more addictive for people with less…

After deciding to make caramel ice cream on a whim, I discovered that almost every recipe for it online was a custard base, which irritated me. I don’t have anything against custard ice creams, I swear; I just don’t want to go through the trouble of making them at home. I don’t know what it…

The name of this recipe means “smoky pasta” in Italian, and it hails from the Cortona region of Italy. A friend told me about this recipe years ago since his family is originally from Cortona, and one day I decided to try to make it, only to discover that there was not a lot of…

Unfortunate name. Incredible cookie. View fullsize This is one of the oldest recipes passed down through my family. It’s one of the few holiday cookies I can remember my Nana teaching me how to make, step by step, along with gingerbread, and it just isn’t the holiday season for our family without these cookies. I’m…

This creation is simply a hybrid of two of our favorite things to eat during the winter months: chicken pot pie and Thai coconut curry. Making it can be a bit of a labor of love but, in my opinion, it’s a perfect sleepy Sunday project that will feed you handsomely for several days afterward.…

I became enamored with Ethiopian food earlier in the year, and for months afterward, I played with one of its mother spice blends extensively: mekelesha. Mekelesha isn’t very well known to most American cooks. It can be rather tricky to use: it isn’t spicy, or even savory, and yet it is still utilized in so…

I’m so tired, you guys. I really am. I must confess: blog testing has gone a bit to the wayside recently. After experiencing a string of failures for recipes that I was sure were going to work, I got a little discouraged. Then the weather got colder, and it just became so much easier to…

I love pie. Nate does not. Even though he’s wrong, I’ve grown to accept it over the course of our relationship. He’ll eat it a la mode on holidays even if it isn’t his cup of tea, but recently I stumbled upon a rather interesting compromise: Nate actually really enjoys pie as long as it’s…

Each bite of these noodles is just a little bit different, ranging from deeply savory to bright and sweet, all thanks to its star ingredients: so so many damn vegetables. If you ever want to trick someone into eating more veggies, this is the recipe to do it. Everything is cut to be long and…