I’m going to keep this one simple: This is our current favorite thing to eat. It is so delicious, full of the flavors and textures that we often crave.[...]

I am here to suggest you make someone you love a pie. Maybe it’s a friend, maybe it’s a member of your family, maybe it’s Jamie Dornan—I[...]

On one of our first Valentine’s Days together, Bryan and I decided to go out to dinner. He made a reservation at a local French bistro that we[...]

I recently visited Detroit. It was either snowing or below freezing the entire length of our stay, and yet I had the best time and fell in love with the[...]

Did you ever imagine I’d be writing about kale chips? I sure didn’t. I might be going through some sort of a weird food phase. I’m bored?[...]

I’ve always really enjoyed The Piglet, the tournament of cookbooks that Food52 hosts each year. In it, cookbooks are pitted against each other using a[...]

Occasionally I come across Martha Stewart’s baking show on PBS. It is strange for many reasons, not the least of which are the lighting (there seem to[...]

I know it’s not cool to like flour tortillas. I don’t care, I love them. I would go so far as to say I prefer them to their corny siblings. Lump it[...]

It’s 2015, you guys! I hope everyone’s year is off to a great start. You know how sometimes when you stop doing something, it becomes harder to[...]

There are a few restaurants in this world that have become iconic for me. Places that manage to provide everything I dream a restaurant could provide. Some[...]

My favorite fragrance company (D.S. Durga) is now making candles and I am totally freaking out over them. This candle, man. It brings me back to the[...]

I’ve already shared two very wonderful rugelach recipes on my site, so who do I think I am writing about a third? Well, this one is my favorite. I[...]

My friend Marjory started The Shortbread, a new online project about food. It features interviews with a diverse collection of people about their personal[...]

Someone on the internet mentioned a Buffalo Cucumber Salad and I was like: WHA? Frank’s RedHot Sauce (or Frank’s®RedHot® according to their[...]

It’s cookbook season, and new books are hitting the shelves (and my mailbox) daily. Most of them are just okay. And then once in a while a book comes[...]