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 MoreThe Sackett (or Bourbon Rosemary Cider) Cocktail Recipe
Winter solstice was just upon us, but given the 60F Christmas we are about to have, perhaps we can stretch fall a little longer. This cocktail of fall ingredients will keep you cozy right through winter…
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 MorePeanut Butter Quinoa Porridge Recipe
Quinoa porridge is a warm and cozy dish, perfect for the cool mornings that are upon us. It's also a great way to use leftover quinoa, which, if you're like me, you might make in batches often.
Obviously I needed to test out a version that incorporated peanut butter...
Read MoreRucola's Whipped Ricotta & Peach Salad
Last weekend we rode our bikes over to Rucola for dinner, a neighborhood corner restaurant, and felt incredibly lucky that the only two sidewalk tables were empty despite the bustling crowd inside. The heat and mosquitoes were keeping people away from the adorable outdoor two-tops but we were armed with bug spray and a willingness to sacrifice feeling hot for these coveted seats. Rucola always impresses us and tonight was no different, especially the peach salad on special.
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