Two of a Kind

Never the same dish twice

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Vegetable Lo Mein

Image of plated vegetable lo mein. Summer is quickly coming to an end. If you want to maximize the daylight hours and minimize time spent in the kitchen, this vegetable lo mein recipe is for you! The meatless main is quick to prepare and, equally important, satisfying to eat…. 

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Homemade Cinnamon Almond Butter

Whenever I make a trip to Whole Foods (which is at least once a week), I pass through the bulk aisle and stock up on snacks. I’m a big fan of their various granolas, but it’s the SunRidge Farms Chocolate Nut Crunch trail mix that I return to again and again.

Focaccia with Cherry Tomatoes and Red Onions

Guess what? I’m in the Big Apple right now! Truth be told, I’m here for business, but I did fly in a day early to play tourist. A big thank you to my coworker, Jenn, for being the quintessential host and sharing good conversation over good food at bartaco, Jack’s Wife Freda (can’t wait to recreate the… 

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Two Easy Salads (from Postcards From Greece)

What do you do when your coworkers surprise you with a new cookbook for your birthday? Take a day off and use it! At least that’s what I did – and was more than pleased with the decision.

Mouthwatering Morning Buns

As I’ve mentioned before, my dad loves cinnamon rolls. So I made a variation of them – aka these mouthwatering morning buns – to give as a belated birthday/Father’s Day treat. Needless to say, they were a hit and I’ve already received a request for an encore.

Slow-Roasted Carnitas with Salsa Verde

If there’s one lesson I learned from making slow-roasted carnitas with salsa verde, it’s that I need to double (or even triple) the quantity. Follow the recipe, and you’ll be able to feed four hungry people. But you won’t have leftovers – and you’ll wish you did.

Pasta Salad with Roasted Tomatoes, Snow Peas and Spring Onions

OK, last pasta post for a while – pinky swear. I just couldn’t resist recreating Yotam Ottolenghi’s recipe for pasta salad after spotting it in the July issue of Bon Appétit magazine. Plus, I had a box of creste di gallo sitting in the pantry begging to be used.

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