Dishing It Out

What I love about making chili is that it’s so easy to improvise. It turns out differently every time, but only gets better and better. I...

I had pretty much been through all of my standard food magazines last week, so I reluctantly picked up a copy of Martha Stewart Living at t...

I absolutely love Vietnamese summer rolls, so last weekend I decided to learn how to make them myself to get my fix. I find that a lot of p...

Spring onions with Romesco sauce is a popular Catalan combination. I couldn’t find spring onions at the store last weekend, so we did the s...

Spinach with raisins and pine nuts is a classic Catalan dish that I’ve made several times as a side, with great results. I saw some great lo...

Ok, so I know the picture isn’t great, and my first attempt at grilled pizza was far from perfect, but it was still pretty delicious. We ju...

Marco Canora’s ribolitta is made with a type of kale called cavolo nero (aka black cabbage, or Lacinato) and served with lots of parmesan ch...

Matt and I are huge fans of Marco Canora, his restaurant Hearth , and, mostly, his wine bar Terroir . Terroir is probably what I miss most a...

I talked about this brussels sprout salad that my friend Katie and I had at Hub 51 in Chicago in my very first blog post . For some reason,...

I stumbled across these funny little tubers called Crosnes at the Union Square Greenmarket last weekend. I grabbed a handful before even loo...