My first attempt at poaching eggs didn't go very well: The whites were ragged (feathery, if we're being kind)

Thanksgiving leftovers are pretty epic on day one, but by day two, I tend to get a little bored by the mild fl

Over the years, I've auditioned a variety of recipes for stuffing, pie, mashed potatoes, turkey, and cranberry

When I learned that one of my all-time favorite cookbook authors would be writing a book all about cookies (on

With the possible exception of this rosemary-garlic chickpea recipe, there's no soup that I've made more frequ

With their papery skins and mini-me size, pearl onions are some of the most darling vegetables at the market.

It might seem a bit premature to share a recipe for molasses spice cookies, a treat that many associate with C

As anyone well-acquainted with their dutch oven or slow-cooker can attest to, braised (or in this case, simmer

Breakfast tacos aren't anything new, but they're new to me, and a supremely-comforting breakfast to boot (two

Nearly a year after our cross-country move, I'm still loving living in New York. It certainly has it's trying

Pumpkin spice — typically a blend of cinnamon, ginger, cloves, allspice, and nutmeg — might get the lion's

While in Paris, Andrew and I were fortunate to be staying in an apartment with a fabulous kitchen; so while we

After spending the past month eating my way through Paris, there's a lot I could say about Parisian cuisine. F

This past spring, I had the pleasure of working with SELF.com's team on a series of step-by-step recipe videos

Last Fall, I taste tested over 100 pumpkin spice products, and while I can't exactly say that I miss chomping

When you start referring to your fridge as "the cheese fridge," it is both a sign that you're living your best

I'll admit that I initially bookmarked this recipe for spaghetti squash hash browns from Pamela Ellgen's The M

Andrew and I have very different ideas of what goes into an ideal bowl of chili. As a veg-curious cook, my con

Great angel food cake has a texture somewhere in between a cloud and a marshmallow, ethereally light, with a p

As this blog's archives suggest, I'm a big fan of one-pan meals — see: chicken with potatoes, carrots, and o

With chocolate I'm usually an all or nothing kind of girl; I'm not interested unless we're talking deep-dark b

Pasta purists, look away. The idea of dressing up a humble ear of boiled, buttered corn with the trappings of

While I don't dislike blueberries, they're hardly my first choice given that they peak at the same time as wat

One of Andrew's all-time-favorite foods is an Italian sub, so when I was flipping through Williams-Sonoma's ne

While on a recent trip to Boston, I paid a long-overdue visit to Flour Bakery, a spot I've wanted to check out

Take a peek into my freezer and alongside the popsicles, frozen fruit, parmesan rinds, shrimp, and sliced brea

The closest I've come to being a regular at a bar, Cheers-style, came when Andrew and I lived in San Francisco

Magical, paleo, two-ingredient, grain-free: all of these buzz words have been used to describe these pancakes

Why, in the middle of July, am I writing about a dish made with canned tomatoes, just as plump, juicy heirloom

Though I don't have any issues with gluten, I still like to have a handful of gluten-free recipes up my sleeve

When making pasta at home there are two rules I live by. One: go for the good stuff; by that I mean I don't bo

When cooking a thick, well-marbled NY strip or porterhouse, I tend to stick to the adage that less is more, se

Larger tomatoes like beefsteak, plum, and brandywine may not have hit their stride yet, but I can't wait any l

I've been wanting to share this recipe with you for weeks, but, as sometimes happens, life got in the way. Mos

It may not be as apparent as with produce, but seafood has its seasons. With the rise of aquaculture, frozen f

As someone who eats a lot of beans, grains, lentils, and nuts, the bulk aisle is (not surprisingly) one of my