I guess it’s sort of becoming a thing that when Dustin goes away for his business trips to San Antonio I subsist on some sort of pasta and pesto sauce. Given the success of the mint pea and pumpkin seed pestos, I’m always thinking of new and unique pesto flavors to try. This time around I went for sage, and used pistachios and blue cheese,...

I really enjoyed making the pumpkin biscotti back in October, so this holiday season I decided I would make biscotti again with a slightly different twist using the ever so popular holiday flavor combination of chocolate and peppermint. I intended to use these cute little Christmas tree sprinkles I have, but when I went looking through the...

I’ve made some pretty spectacular tasting birthday cakes, most recently the Andes mint chocolate chip cake for D’s birthday last month, and the Momofuku birthday cake will always be a contender for favorite cake. Normally I welcome any opportunity that gives me an excuse to bake a cake, even if it means making my own birthday dessert. However...

As promised, here is the sweet addition to the pumpkin ice cream from yesterday. With a big bottle of apple cider sitting in the fridge, I needed something interesting to do with it (besides drink it straight, of course, because that would be boring). I already planned to make the ice cream when I stumbled across a recent recipe from Southern...

I decided I wanted to make this ice cream about a day after all of the pumpkin pie we had last year was gone. Despite it's posting a week and half after Thanksgiving, this was made immediately after the holiday. Pumpkin ice cream would be nice, but pumpkin pie ice cream with chunks of real pumpkin pie is even better. I've definitely expressed my...

I promised great leftovers from the Pork Shoulder Roast. And I deliver: The are truly ultra nachos. Let me just list the delicious ingredients: pull-apart pork shoulder, crispy bacon, smoked cheddar, habanero pepper jack, sour cream, and cilantro topped over crispy thin potatoes sizzled in bacon grease. These are unbeatable! You know its...

Ever since our friend Greg made a delicious pork roast for us, I've been wanting to try my hand at it. I think my first shot at it was pretty successful, but I'll have to try it a few more times before I can rival Greg's. This pork roast is all about low and slow. We cook it high for 20 minutes to get a great crust and seal in all the flavor,...

Not quite gingerbread granola, but flavored with molasses, ginger, and cinnamon, it's about the closest granola you'll get to gingerbread. It's quite a bit healthier than all of the stuff we crammed into our faces for Thanksgiving and we'll be sure to eat in a few week for Christmas. Until then we'll try to eat a little better when we...

I've probably talked this point to death, but Dustin and I have very different ideas on sweet potatoes. Most burger places out here serve massive portions of fries meant to serve two people, which means I very rarely get to order sweet potato fries because Dustin is typically not having any of that. When I told him I was making sweet potato...

When Hanukkah rolled around, Erin wanted us to brainstorm some latke dishes. She came up with our Latke Lamb Burgers, and I rolled out a few exciting latke fusion dishes. We've never had Eggs in a Basket, but we saw a fellow diner at The Tasting Kitchen order them, and they looked delicious. In a weird random part of my brain, the idea for Eggs...