Meatballs are the sort of thing that unite us all — young and old, locals and tourists. A good meatball is hard to argue with. It's meaty, sure,...

Shortcuts. We're all looking for an easier, faster, more convenient way to do things. Whether it's communication (hello, Twitter and Facebook on y...

I am not typically someone that fries my food. I rarely eat fried foods out and I certainly don't make it a habit to fry food in. But for some r...

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...

I have a fondness for beans — I like how they blur the lines between upscale and pedestrian. One of my favorite bean companies, Rancho Gordo, ha...

*Serves four1 1/2 pounds of chicken (breasts or thighs) cut into 11/2 inch cubesFor the marinade:1 1/2 teaspoon of garam masala 1 1/2 t...

*serves four For the chicken: 2 pounds of chicken thighs, cut into bite-sized pieces 1/3 cup of roughly chopped cilantro 4 cloves of garli...

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...

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...

There was a period of time I remember when a lot of bloggers started writing about slowing down. They argued that we’d become consumed with produc...

For many years — really since we met — Matt and I have cooked together. Not really for each other but with each other. But since we’ve added...

*Serves two - four2-4 pounds of pork shoulder 2 Ancho Chiles 1 cinnamon stick 2 tablespoons of olive oil 1 yellow onion, peeled & roug...