To make this a main dish salad, you could add cooked white beans or chickpeas.

If possible, try to find Pecorino Romano cheese for this recipe - it really makes the dish!

Gelato is an essential part of a trip to Italy, at least the trips we take. This fluffy, Italian-style ice

Good, ripe, and room-temperature peaches are the key to this recipe (or substitute nectarines). Make sure the

This recipe is extra sweet for a few reasons, as it features: 1. our first fresh cherry recipe (except for th

After tzatziki and baked feta, two staples in our diet on our recent trip to Greece, there couldn’t be bette

The photograph above shows strawberries cooked down into a sauce, but the next time we'd probably leave them f

We just returned from Greece and we've been working to recreate some of the fabulous eats we had there. If yo

  After months of preparing life and work for a nearly two week vacation, we successfully journeyed to Gre

This recipe doesn't take much hands-on time, but it requires thinking ahead. The day you mix the dough, you'll

Use a yogurt with a thin consistency instead of a thick texture (like Greek yogurt); a thin consistency makes

Bright pink rhubarb immediately caught our eye when we visited a new-to-us farmer's market this weekend (hey,

It's finally starting to feel like the spring here in Indianapolis, with flowering trees and tulips, asparagu

Here's another sandwich, one from our archives that we wanted to re-photograph and post again because it's jus

The tricks to this preparation are using cornstarch to give the fries a "crispy" exterior, baking at

This weekend was the most springlike of the year, the sun beaming and magnolias just starting to burst into bl

Here's a little spring inspiration, from our kitchen to yours. We've been in our new kitchen for 9 months now,

Even when we're at our most frazzled, like working 60+ hour weeks at our day jobs (guilty as charged), we stil

Some of you may be surprised to see a non-plant-based recipe on this blog. And for good reason: in 4 years of

"Healthy desserts" is something of an oxymoron, we know. But right now, it's the best term we have to describe

Some recipes over-promise and under-deliver. As in, "only 3 ingredients and 5 minutes makes this gluten-free s

We started this blog for one reason: we love cooking. We don't want to be chefs; we don't need to have the pre

Our inspiration to eat the way we do now was a book called Food Matters by Mark Bittman. In the book, he chall

We have a special treat for you today. As you may know, we love travel and cuisines from around the world. Thi

In honor of this week's Feeding South Africa campaign, we've created a simple lunch recipe to share with you.

To make this a full dinner, we'd serve with a side salad and corn tortillas or bread. Note that the sweet pota

In a pinch, you can use frozen broccoli florets instead of roasting fresh broccoli. Choose high-quality brocco

This stew is the second in our "hearty soups" feature. It might sound elementary, but we cling to soups in the

You can substitute kale or chard for the spinach in this recipe; just cook the soup until the greens are tende

Note that this method yields for a chewy oat texture, rather than the typical creamy texture. The recipe serve

Thank you so much to each one of you who left a kind comment on our last post, sent an email, or just sent pos

After all those holiday sweets, we're ready for something savory - are you? We'd been brainstorming entrees fo

We like to think of chocolate as a natural food, which I think qualifies these little clusters as a "whole foo

If you've spent much time on the internet, you may have run into one or two or ten people who you've never met

Alex and I have started a tradition: each year, we make our own custom Thanksgiving menu to share in this spac

We couldn't resist trying a few items using that pumpkin hummus in our refrigerator. We needed a quick and eas