I've been on a blogging hiatus since November. I was working two jobs (and still am, but with reduced hours), trying to craft as ma...

Some dishes are easier to veganize than others, and this vegan bean and sweet potato chili is a great example of a recipe where no love i...

Spring is finally here, and with it, an abundance of fresh green veggies and herbs. Living in Southern California means there isn't exa...

I had a practice Thanksgiving this past weekend, and decided to try a new method of cooking the turkey: Spatchocking! I guess you...

The weather is finally cooling down a bit in Los Angeles (though it's supposed to be back in the 80's by Sunday!), which has le...

Sometimes, I make something or eat something that is really, really good - but I wasn't planning on blogging about it. I often manage to...

After watching Chopped on the Food Network for about 4 hours in our hotel on Saturday night, Nate and I decided to have our very own CHOP...

Borscht. Is there any natural food more violently colorful than Borscht? This is only my second time making Borscht. I made it last ...

This Chicken with olives, lemon, tomatoes, and onions was absolutely heavenly. The original recipe is called " Chicken That Fancies I...

The last couple of weeks has seen the return of summer squash and zucchini to the farmer's market. I always get excited when s...

I never thought I would choose to start my blog with something like a recipe for meatloaf. Growing up I hated meatloaf, and I haven't h...