This is one of those recipes we improve on each time we make it, adding or subtracting ingredients we think make a difference. We feel we’ve finally got it down, so before kale and butternut squash season (aka winter) is completely over, we’re making it again.
Read MoreSpaghetti Squash with Sausage & White Beans Recipe (from Mom)
This is one of those recipes that is handwritten into my spiral bound, covered-in-images-of-tomatoes, food splattered recipe book that I haven't updated in years but will never get rid of. This recipe book represents the time in my life when I was first cooking for myself (college), kind of learning as I went, calling my mom whenever I had a question (on the regular, from both the kitchen and the grocery store) and dutifully gathering favorite recipes from family and friends to write down for future use.
Read MoreFarmers' Market Finds (+ Colorful Summer Salsa Recipe)
In order to relish these last days of August, we chopped up all of summer and put it in a bowl.
Read MorePicnic on the Plane: JFK - BOG
Our love of eating combined with our intimate knowledge of airplane food means we always carry a homemade meal when flying, just in case. Sure, we'll see what the stewards are offering from their airplane food carts, as every now and then what's behind the foil is not too shabby, but the risk of being left hungry at 35,000 feet above ground is one we're just not willing to take.
Read MoreFarmers’ Market Finds (+ Collard Green Mexican Wrap Recipe)
Cherries, which always make me think of my grandma, as she loves them, made their debut at the market last weekend. She eats them as is, which we have mainly been doing as well. They’re a lot of work to cook or bake with, what with all the pitting, but could be worth it for the right recipe. In the meantime, we’ll pop ‘em in and spit out the pit, or cut a few up along with fresh market strawberries to top homemade chia seed pudding with.
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