I recently read an article about things you will experience within the first year of moving to Southern California. One thing I  found to be true was the statement that you will feel guilty when you purchase produce from some place other than the farmer's market. The vegetables used in here are from the grocery store, and I indeed felt a lot of...

Caprese salads are definitely my meal of choice for the summer. An upgraded peach version has been on the middle of my summer to-do list for awhile. However, this dish jumped to the top of the list when I saw this recipe for a caprese salad with caramelized peaches. We didn't have smoked salt, but I was still sold. Caramelizing the peaches hides...

Erin has this amazing memory from Barolo back in Seattle. It was one of our first meals in the city, and she ordered this rather amazing creamy salmon pasta. Every once in awhile, I like to try and recreate it (or something inspired by it). Today's adaptation is a creamy manchego pasta with salmon. Yums. We followed this recipe to create a...

We pretty much love reuben sandwiches and are always looking for new interpretations of a reuben (see here and here). So here is our latest version...a reuben made into a pizza! It has all of the elements of your favorite reuben sandwich on top of a pizza crust with a little bit of fresh mozzarella, because let's face it, all pizza tastes better...

I know the final product was not what Dustin was expecting when I told him I was making him BLTA pasta, but in the end I think he was pleasantly surprised with how nice and gourmet-feeling this dish came out. Typically a BLT is not what you'd consider fancy, but take all of its standard ingredients and turn them into an inspired pasta dish, and...

We bought an entire case of Coors Light just so we could make this beer can chicken. The chicken itself was a fancy Jidori chicken, then we cooked it with Coors Light...I had to laugh at this disparity in the quality of ingredients. We really wanted to grill our chicken, but there was no way this chicken guy would be able to stand in our tiny...

We spent 4th of July with this delicious monstrosity of a burger in our bellies. Inspired by this chicken fajita burger, we replaced the chicken fajitas with grilled skirt steak marinated in lime, orange juice, and tequila. Queso dripping out of the sides and a little guacamole on top makes it the perfect ode to Tex-Mex. Making homemade buns...

This isn't really a new meal (see our Doritos crusted chicken fingers from before), but this time around we used Cool Ranch Doritos instead of the Nacho Cheese version. They were just as delicious as we remembered, and by far some of the best baked chicken we've ever tasted. This time we also soaked our chicken in real buttermilk for a couple...

Now that it is cherry season, it would be a good time to try this seared chicken covered in red wine cherry sauce. Some friends cooked us dinner once and combined cherries with thyme, a flavor combination I wouldn't have thought of on my own, but it really stuck with me. We decided to experiment with cherries and thyme on our own, poured over...

We've made caprese sandwiches before, but we've never put all of that goodness together with a big juicy beef patty. It was a good decision. I'd been dreaming of    putting creamy burrata on top of a burger (it's sort of been one of my recent food obsessions), so I decided why not include all of the other things that go with burrata and add...