Matt and I had a raised voices sort of argument about this sandwich, of all things, last weekend. The kind where you wonder, fifteen minutes after...

So, Kasey and I are switching things up today.  She is taking over the Turntable while I am presenting one of my recipes in the Kitchen.  Even t...

There are three types of quiet time, when it seems that the world is able to stand still. It's early, and I mean early in the morning. When the su...

2 large, boneless, skinless, chicken breasts 1 tablespoon of North Chinese Style Five Spice 1/2 teaspoon of ground ginger 2 teaspoons of brown ...

This is a sponsored post in partnership with Oregon Country Beef, a family ranch owned Co-Op, and PCC Community Markets. All words and opinions ar...

Serves fourFor the potatoes:4 large russet potatoes extra virgin olive oil 1 cup of shredded sharp cheddar, plus more for sprinkling 3/4...

I love a good party. Friends and appetizers, bubbly drinks and a spread of desserts. I'm continually inspired by and excited about new cookbooks, ...

For the pizza dough:1/2 tablespoon of active dry yeast 1/2 tablespoon of sugar 1/2 teaspoon of salt 3 cups of all-purpose flour 1 tablespo...

This is a sponsored post in partnership with Oregon Country Beef, a family ranch-owned co-op, and PCC Community Markets. All words and opinions ar...

I’m partial to soup. “Bowl food” as Sara dubbed it, is my kind of food and this, among other things such as our husbands' bordering-on-obses...

For the stock:1 whole chicken 2 carrots, cut into thirds 3 celery stalks, cut into thirds 1 small onion, quartered 1 teaspoon of black peppe...

Serves four-six, with leftovers2 tablespoons of olive oil 3 1/2 pounds of boneless beef chuck, cubed salt and freshly ground pepper 1 large...