I'm writing this post from Matt's parents' house in Ohio, where we're currently celebrating his dad's 70th birthday. It's one of the few times I'm f...
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The quality and variety of alcoholic beverages available today in major markets is better than ever before, and access to cocktail recipes is jus...
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This is a sponsored post in partnership with the California Walnut Board. All words and opinions are our own. Thank you for supporting the brand...
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The makings of a really good chicken noodle soup can be argued until the end of eternity. Every culture adds their own flair. From egg noodles to ...
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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...
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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...
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Live music, po' boys, crawfish, daiquiris, Abita beer, and Sazeracs. If you don't manage to fit all of these in when you visit New Orleans, you're...
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I've been a huge fan of Amanda's beautiful site, give me flour, for some time now. Her writing makes me want to travel to her homeland of Brazil, ...
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2016 was one of those years that a lot of us will remember for the rest of our lives. But while it was punctuated by national and world events man...
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*serves six - eight 3 cups of peeled and diced sweet potato (approximately 1 large) 2 cups of peeled and roughly sliced carrots 3 1/2 cups of...
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Over the past few months, I seem to have shifted my booze consumption back to the basics: drinking mostly neat pours (unmixed liquor served withou...
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Serves four 1 pound of fresh halibut (or another firm, white fish), cut into bite-sized cubes 1 tablespoon of finely chopped cilantro 1 small r...