serves four1 pound of medium shrimp, peeled and de-veined 1 small lemon, quartered 1/2 teaspoon of black peppercorns 1 bay leaf 1 large cu...

When Matt is away, I find myself still sleeping on the very edge of our bed. It's funny because when we're both in bed, Matt will often complain o...

When I first started blogging, I never got any comments. Each time a post would go out in the ether, I'd hold my breath a little, wondering if a k...

*Serves four, as a small plate4 russet potatoes, peeled and diced into bite-sized pieces canola oil, for frying salt and pepper, to tast...

Nicole is one of those lovely individuals whom I would refer to as a 'kindred spirit.' Her blog, Eat This Poem, and wonderful newsletter constantl...

*makes 4 stacks, serves four2 large eggplants, cut into 1 inch thick rounds extra virgin olive oil salt and pepper 1/4 cup of finely choppe...

1 cup of distilled white vinegar 1 tablespoon of kosher salt 1 tablespoon of sugar 1 1⁄4 cups of water approximately 1 lb of sugar snap pea...

I’ve come to believe that the best and worst decisions we could make are the ones we don’t make at all.We’ve had a particularly warm win...

Serves fourFor the granita:1/2 cup of lime juice (squeezed from about 4 limes)For the oysters:1-2 dozen of assorted oysters 1 teasp...

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...

Serves six2 large yellow onions, peeled 1 cup of all-purpose flour 2 teaspoons of baking powder 3 large eggs 1 cup of breadcrumbs 1 cup of ...

Serves four3 russet potatoes, washed and scrubbed 1/2 cup of crumbled feta cheese 2 teaspoons of kosher salt 1/4 cup of canola oil, plus more...