Hazelnuts make me think of winter, so when we were making homemade pasta during the winer months, I think this goat cheese and hazelnut pesto pasta is the perfect sauce/topping for a cold night. To give the dish some spice, we made our own chili-infused olive oil to add to the top by cooking a few sliced serrano peppers and sliced jalapeños in...

Clearly Dustin and I love the flavors of buffalo wings (see these burgers and this dip), so it was only a matter of time before we incorporated those flavors into something else, say lasagna. I am astounded at no-boil lasagna noodles. They allow your dish to come together so much faster than having to wait for your water to boil, then the...

I absolutely promise this is my last foray into pumpkin recipes. Until next fall, that is. Dustin says I'm obsessed, but I think I may have gotten him on the bandwagon after this macaroni and cheese. I have made numerous macaroni and cheeses since starting a record of my cooking on wafoodie; however, I think this one might be my absolute...

Dustin thinks I'm obseseed with butternut squash. I'm not sure obsessed is the right word, but I have definitely been incorportaing it into our menu quite a bit, including this butternut squash and chorizo lasagna adapted from How Sweet It Is. The sweet, nuttiness of the roasted butternut squash goes well with spicy chorizo. Best of all, I made...

Dustin has decided he likes mushrooms as long as they are not from a can, not slimy, and are properly prepared. We went out to eat at an artisan wood-fired pizza joint a few weeks ago, and Dustin actually ordered a pizza featuring chanterelles as a prominent ingredient. I was stunned. That pizza sounded like something I would have ordered. Both...

We successfully made homemade ravioli! Much as it was with the gnocchi, our second attempt at making this pasta style was much better. First, make slices in a large, whole butternut squash and roast it for an hour and fifteen minutes at 375°. Then cut the squash in half, peel the skin off and scoop out the seeds. This should be super easy to do...

At the end of September we went to the Northwest Chocolate Festival here in Seattle. Dustin and I have a good working relationship— I go to beer festivals with him and he goes to chocolate festivals with me. It works out well for both of us. We had a lot of fun watching cooking demos, sampling tasty treats and purchasing chocolates from vendors...

This may look like boring pasta covered in boring marinara, but trust me, this basic dish is far from boring because both the homemade, completely-from-scratch pasta and marinara sauce are made with beer— locally based Pyramid Hefeweizen! These recipes seemed like a fun way to spice up a very basic dish, and although my marinara sauce was a...

So we had another pasta fail. This time it wasn't gnocchi, but ravioli rather. I'm not even quite sure where to start with what we did wrong, but we did learn a lot about ravioli making from this experience. First, I don't think our dough recipe was right, so we'll have to definitely experiment with that next time. Second, the pictures you see...

Hatch chile season may be over at Whole Foods, but we stocked up and are still putting them in all sort of food, including this yummy, slightly spicy macaroni and cheese baked in individual ramekins. I knew I wanted to make hatch chile and macaroni and cheese and completely just threw together this recipe, winging it all the way. I was...