With the leftover cheddar and Red Leicester cheese from the red, white and bleu macaroni and cheese, I decided there was no better time than now to make homemade Cheez-Its. I also had a random jalapeño in the fridge. My Cheez-Its aren't the prettiest. One of the few kitchen gadgets I haven't managed to collect over the last couple of years is...

Watermelon definitely isn't Dustin's thing, and it isn't really mine either. But I know watermelon, feta, and mint are a pretty popular combination, so Dustin was a good sport and tried this out with me. Neither of us loved it, but agreed it is definitely a much better way to eat watermelon than we'd ever had before. In the end we were both...

Our Homemade Caesar dressing can be counted as a partial success. We were just slightly off on the flavor because we added waaaay too much garlic. When we bought our garlic, the grocery store was only stocked with purple garlic, something we had never actually purchased before. Note to future self: be more careful when using unfamiliar garlic....

I really enjoyed the panzanella we made last summer, and looking for a fresh twist on the dish this time around, I decided to make it with cornbread rather than a crusty white bread. I didn't exactly like any of the recipes I found online, so I combined elements from several different salads and just sort of winged it. I don't usually get too...

I never realized how easy it is to have restaurant-style refried beans in the privacy of your own home until just recently. I probably should have begun trying to make these the minute we left Texas to curb any Tex-Mex cravings (canned refried beans don't even come close to the real deal). Now that we are moving to LA this skill isn't nearly as...

Since the arugula we bought petered out and we had to cut it from the dish, this sort of transformed from a salad to an extravagant bruschetta. Toasted, buttered bread with a wonderful fresh basil chiffonade, sliced almonds, fresh mozzarella, sliced strawberries, and a beautiful balsamic & basil olive oil dressing drizzle. It shouldn't be a...

One of our favorite happy hour places in Bellevue makes these delicious Wisconsin fried cheese curds. I think we managed to make Beecher's fried cheese curds that rival what we get at this particular restaurant, and were perhaps even better. The batter came out perfectly, and we were pretty surprised at how easy it actually was to make this...

As you may have heard from Erin, Game of Thrones finally came back. We've been waiting for our Season 3 premiere since last year and were getting incredibly excited for the food, drinks, and TV. Even though our neighbors were out of town and we had to push the viewing party back a week, we couldn't help but contain our excitement. We had drinks...

Here's a different kind of fried matzo for ya. Make your favorite matzo balls (here's the one we used for matzo ball soup). Heat up some canola oil to 350º and drop in the matzo balls until they are crispy and golden brown. Make a dipping sauce of sour cream, horseradish, lemon juice, and freshly ground salt and pepper. Don't measure the...

Without a doubt, whenever we eat at our staple Indian restaurant we order samosas. We almost always get chicken tikka masala as well, but sometimes we change it up and get butter chicken. However, samosas (and naan) are always on the must order list. When it comes to making dinners at home, we are really creative and experimental, but when it...