I wish I had a better, clearer photo of this. I really do. It's soooooooo good. The mushrooms add tons of umam

This soup is made on the stovetop but can just as easily be made in the slow cooker by combining all the ingre

Right off the bat, I'd like to say that Jay called it the best Thanksgiving turkey he's ever had. I didn't jus

The Demon Days Red Ale from Triple Crossing Brewing Company in Richmond is a blood red beer with malty and hop

Nothing tastes quite like summer to me as grilled foods flavored with fresh herbs and lemon. It's a simple com

If there's one food I eat at least once a week (besides wine), it's pho. That's right, the butt of all "pho-ki

Do you know how cold it was when I left for work this morning? ONE degree. I mean, what's the point? Might as

I've been trying to think of exciting ways to cook lately, but since the hustle and bustle of the holidays, I'

The weather yesterday was dreary and wet, not exactly happy holiday weather. However, we still got out and ran

adapted from Bon Appétit, December 2013

Making butternut squash puree is so easy, and I love to keep it in my fridge to use a base for soup, pasta sau

The recipe is quick and easy, but gooey and delicious – a perfect compliment to delicious vanilla ice cr

For this recipe, I used a 10-inch cast iron skillet pan; a 10″ cake pan could also work. I enjoyed it wi

The weather is (supposed to be) getting milder as we move into autumn here in Virginia. Unfortunately, the hig

3 scoops Breyers vanilla ice cream ¼ cup milk or almond milk 2 oz black raspberry liqueur 1 oz triple s

Homemade Mayonnaise Yield: 1 cup (or so)

I don't know about you, but I love milkshakes. There's something comforting about that first sip that barely c

Have you ever had a black radish? Prior to this past weekend, I had not, but I ran across them at an organic f

If you've never had squash blossoms, you've got to try them out. They are super fancy looking, but they are ea