Charcuterie plates have gained major traction over the last couple of years but I like to think I've been creating and eating them well before the...
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1 ½ cups of dried chickpeas (garbanzo beans) 1 tablespoon of baking soda 1 cup of tahini 3 garlic cloves, smashed with the side of a knife 3 ...
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This is a sponsored post in partnership with our friends at Pints and Plates. All words and opinions are our own. Thank you for supporting the br...
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When the folks over at ModCloth asked us to create a New Year's Eve party recipe and playlist, we started thinking about what makes a great holida...
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I’ve never met a potato I didn’t like but my very favorite kind has a particularly crispy skin. I especially love when the top bubbles up a li...
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serves six 3 cups of mixed nuts (we used pecans and cashews) 1 teaspoon of taco seasoning 2 tablespoons of brown sugar 2 tablespoons of but...
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Serves four For the granita: 1/2 cup of lime juice (squeezed from about 4 limes) For the oysters: 1-2 dozen of assorted oysters 1 teasp...
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Serves four 1 persimmon, thinly sliced with a mandoline 1/4 seeded serrano chile, very thinly sliced (optional) 3 ounces of prosciutto slices ...
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We should be sharing all sorts of resolution-y things with you this week: juice fasts and gluten-free bread. But this recipe is just too good to h...
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I was recently lamenting to Matt that I feel like every time I have an opportunity to cook or photograph food, I basically have to approach it lik...
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Serves four 1 pound of fresh halibut (or another firm, white fish), cut into bite-sized cubes 1 tablespoon of finely chopped cilantro 1 small r...
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1 pound of salmon, skin-on, fresh or pre-frozen, preferably wild 1/4 cup of kosher salt 1 tablespoon of sugar 1 tablespoon of cognac (optional) ...