serves four 1 pound of medium shrimp, peeled and de-veined 1 small lemon, quartered 1/2 teaspoon of black peppercorns 1 bay leaf 1 large cu...
-
-
Most of 2015 has been a blur and something tells me that 2016 might be, too. I recall making crab cakes for breakfast in our pajamas and driving u...
-
I mentioned in my Sicily Guide that we came home with a small loot of tasty treats. What I didn't mention was that this loot actually included a p...
-
*Serves two to three 4 red bell peppers, stems removed and seeded 3 tablespoons of olive oil 1/2 tablespoon of balsamic vinegar kosher salt ...
-
*serves four For the chicken: 1.6 pounds of skinless chicken thighs (approximately) 2 tablespoons of honey 10 sprigs of thyme salt and...
-
We've partnered with Got Milk? to bring you today's recipe. Thanks for supporting our sponsors! It all started with my early attempts to breast...
-
Serves three - four 2 medium russet potatoes, peeled 3 tablespoons of olive oil 3 green onions, thinly sliced French Gray sea salt, to taste...
-
Melissa and I have never met in person but like many of my other 'blogger friends' she feels like a real life friend. We're emailed about babies a...
-
Serves four to six For the tomato sauce: 1 28 oz can of diced tomatoes 1 clove of garlic 6 sprigs of fresh oregano, stems removed 1 teaspoo...
-
The thing about pie is it's quite mysterious until you cut into it. Unlike a tart, which openly reveals its identity upon first glance, a pie only...
-
Every year, I look forward to Bon Appetit’s travel issue because it reminds me of the main reason I travel: to eat, of course. I plan my days ar...
-
Weekends are the longest and shortest days when you are a parent. Especially during summer days in the PNW that feel both beautifully and painfull...