You gotta love the internet when it comes to cooking inspiration. Just google a few words and you'll find phot

Boy that title just draws you in, doesn't it? I mean, what could possibly be wrong with a chocolate cookie inf

Whenever I come back from a trip to a new country, I seem fixated on the food, and inspired to try to create s

(Oops! Left that pizza in the oven a little too long and burned the toppings a bit!) You might recall my last

I'm planning a trip to Sicily this fall, so when searching for recipes for my New Year's Eve dinner, I was dra

I love a good pizza heaping with vegetables. Although I'm not in love with many vegetables, this is one of the

I love a nice bowl of chili on a cold winter day. I usually make the pork green chile posole that's in my Tast

Were you pulled into reading this blog post just by that title alone? Are you confounded to figure out how to

I have friends who tell me they really don't like fish. Maybe you're one of these people too. I know I persona

One of the classic ingredients you'll find in dishes all across the south of Italy is this: pepperoncino flake

What is light, yet satisfying and quintessentially Italian in its use of ingredients? This is - a meal in a bo

When I was in Burgundy this fall with friends, my husband must have ordered Beef Bourgogne, that classic beef

It took me a long time to warm up to any seafood, let alone squid. It started when I had the very freshest cal

I simply love meatloaf, but my husband? Not so much. I've spent many, many years making different varieties in

New Year's Eve has always been my favorite holiday to celebrate with friends, but it wasn't until recently tha

When I was in Washington for my book tour back in September, I tried to stop in for lunch or dinner at as many

Something happens to me during the dark days of winter leading up to Christmas. I lose all perspective about e

Holiday traditions are something that are developed over time, and reinforced as the traditions are repeated,

I've been on a bit os a sous vide kick ever I got my Sous Vide Supreme machine. When I was given the machine i

There is a reason that comfort foods are comforting. They tend to be high in fat and simple carbohydrates, whi

I always make more food than I need for a meal. Partly because I'm used to feeding a full family and might nev

There is something magical about slow cooking short ribs. In this recipe, large, tough cuts of meat become a t

As a food blogger, I get asked frequently to try out new products and to blog about them. I rarely do that - s

It seems like planning Thanksgiving dinner is a challenge for many people. What to cook, how to get the work d

Adapted from Laura Vitale

Remember how full that sink was after my plum harvest? Well I continued to work my way through it, drying over

How do you get a perfectly poached egg? I mean, without years of culinary training and practice. It's one of t

I've been going a little crazy with the sous vide around here, ever since the kind folks at Sous Vide Supreme

When I travel I make use of the time on the road to read through my stack of food magazines, and my list of th

You may or may not be a food geek like me, but chances are you've experienced a cut of meat, that while cooked

Quite some time ago I was sent some silicone baking muffin liners from The New York Baking Company. I don't us

Today would have been my dad's 81st birthday. He loved sweets (which I'm sure contributed to his health challe

Do you ever hear about some food, and then feel compelled beyond your control to get in the kitchen and make i

The measurements after each ingredient are for a single quart jar.

It's the height of plum harvesting season around here, and every year I'm looking for something new to do with

Every year, as we laze through the last hot days of August, I watch the kids return to school, wandering past