Photo credit: Martha Lear It is finally October, and that means it is finally fall! I love fall. Pumpkin spice lattes are back, the weather gets chilly (yes even in Los Angeles), and best of all, it is also the …

As summer draws to a close (What?! How?! When!?) I have been trying to take advantage of zucchini and summer squash being in season. As such, I was delighted to try out a summer vegetable fettucine recently from my Food …

For my birthday, my coworkers got me a gift certificate to go to a coffee roasting class at the Institute of Domestic Technology. This class taught the basics of how to taste coffee, including a cupping, and then dived into …

I don’t know about you, but I tend to head to chicken for weeknight dinners. This can cause some problems, because I have several chicken recipes that I tend to rotate through. A few weeks ago, I wanted to add …

Do you ever make the intention to bring a salad for lunch, then realize that actually you think salad is boring, overrated, and that you’ll be hungry in twenty minutes? Well, luckily for you, I have some salad tricks up …

For our combined recipe for the month of March, we thought it best to do a traditional peasant stew or soup of each of our heritages that showcase beans as a protein! Corelyn has been wanting to make cassoulet for …

In college, I worked in a french bistro that served cassoulet, and I remember our clientele were always impressed at our traditional presentation of the dish. Out of this experience, I formed the opinion that true cassoulet includes duck legs, …

As we roll into March, and into Spring, we wanted to tackle an ingredient that may be broader than we’ve chosen in January (leeks) and February (cumin) but that we believe still belongs together in a category. Don’t worry, this …

You may remember from our previous posts that we occasionally participate in the Daring Cooks’ challenges, and in November I helped Liz over at Onions and Chocolate prepare a beef stew, but not just any beef stew – one that …

Sometimes, you just need a piece of steak. This is how Jeff and I were feeling recently when we decided to make ourselves an old recipe of the Ree’s that is easy to put together and so delicious I forgot …