Alison, Author at Two of a Kind

Almond Berry Chocolate Chip Cookie Granola

June 3, 2014

I love a good kitchen challenge, whether it’s figuring out how to use a new ingredient, or planning and preparing a special occasion menu. So when Bryn Mooth of writes4food reached out to me to collaborate on a recipe, I couldn’t pass up the opportunity….

Speedy Spinach Lasagna

May 31, 2014

I knew it was going to be a busy weekend, starting with a trip to the mechanic for an oil change (not fun), followed by a stop at the mall to pick up a new kitchen gadget and then the grocery store to replenish my fridge and pantry (more fun). My Saturday morning was spent and I had to tackle a few additional chores in the afternoon (knowing I’d be out for most of Sunday), leaving me little time to get dinner on the table in the evening….

Graham Cracker Chocolate Chip Cookie Granola

May 27, 2014

Cranola alert! If you’re not a fan of this sweet treat, you can just skip right over this post. But if you’re as addicted to it as I am – or intrigued – read on for my latest flavor creation, inspired by everyone’s favorite campfire treat….

Mediterranean Orzo Pasta Salad

May 26, 2014

What a fun and relaxing Memorial Day weekend. My husband and I celebrated our 2nd wedding anniversary and had a delicious meal at 31st Union – a serendipitous discovery in our backyard. (Our last-minute attempt to make dinner reservations at two other local restaurants failed and so I suggested this farm-to-table eatery, which I stumbled upon while looking for alternatives online.)…

Potato Frittata

May 24, 2014

I whipped up this potato frittata on Sunday and have been slicing off small pieces for dinner throughout the week. Fortunately, it’s one of those dishes that tastes as good – if not better – on the second, third and even fourth day after it’s made. Filled with caramelized onions, roasted potatoes, asparagus, bacon and cheese, it’s like an omelette on steroids….

Scallion Pancake Challah Bread

May 21, 2014

I am a sucker for a good loaf of bread – and this is one good loaf of bread. It’s crispy and golden brown on the outside and incredibly soft and pillowy on the inside – the way challah bread should be. But what makes this challah unique are the hidden morsels of scallions and dried chili flakes rolled into the dough before it’s braided and baked….