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The Bowl
Our ideas about eating and cooking evolved pretty dramatically this year. Up until this point, things had been pretty willy-nilly/do as you please in the kitchen, and for the most part, we were totally okay with that. Our lives were filled with carbohydrates and dietary fat (beautiful, beautiful carbohydrates and fat) through the forms of…
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Nate’s Pinot Noir Marinara
Marinara is a mother sauce that you can use in all sorts of Italian dishes, from spaghetti to pizza to lasagna to meatball subs, even just for dipping breadsticks. Jon and I make marinara differently. His turns out smoky and rich. Mine is more bright and floral with a slight acidic edge. (I think it’s…