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...

We went out to dinner at a new restaurant in Bellevue that specializes in Neapolitan pizza. The pizzas were good, but nothing spectacular. It's no Serious Pie. The best thing we ate was the appetizer— a white bean dip kicked up a notch with rosemary. The next day we were looking for a light and healthy lunch that didn't require much planning or...

Happy Halloween! Instead of carving pumpkins for Halloween, Dustin and I carved bell peppers instead! Dustin used a sharp paring knife to cut out eyes, a nose, and a mouth for our Jack-o-Lantern peppers. For the stuffing we used a mixture of quinoa, black beans, chopped onion, tomato, hatch chiles, shredded cheese, and a blend of Mexican...

I've been dreaming of corn chowder, oh for-about-ever now, but I never found a recipe I was completely happy with until I saw this one for corn chowder with a Mexican flair. I loved the idea of using chili powder and cotija cheese paired with the corn to give the chowder the flavor of grilled Mexican street corn liked you'd get at a fair. The...

In a last ditch effort to keep my mind off fall's arrival today, I have a couple more summer-y things to eat and share, including this peach and brie quesadilla I made for lunch one day. Just don't tell Dustin since I didn't share. I'm loving the mild flavor of brie combined with fruits right now, and peach and brie might just be my favorite...

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...

Our first time making gnocchi was a pretty big failure. This second time around (using ricotta) we did a little better— they actually looked like gnocchi! Success! There are only two words to describe this ricotta gnocchi with brown butter thyme sauce— simple and delicious. There are lots of variations of this pasta— just change the fresh...

It's no secret how much we love pesto in this household, so when I saw a recipe for arugula pesto from Baked Bree, I was pretty excited to try a new variation with arugula and walnuts as the pesto base. I used the recipe I found as a guideline because I much prefer to just dump ingredients into the food processor and taste until my concoction...

I have been obsessed with the idea of this macaroni and cheese since the moment I saw it on Two Peas and Their Pod. First it incorporates avocado into the cheese sauce. Avocado + Cheese = Amazing! Second, it takes comfort food like mac 'n' cheese and makes it a little healthier, courtesy of the nutrition of the avocado and the fact that you are...