February 28, 2011 - 10:20pm
These are the best snack to eat with anything. Cheesy, buttery, flaky... need we say more?

"Cheese-Its on crack" is how my friend recently described these amazing crackers. This recipe makes a huge batch, but I promise that you and your friends will quickly eat them all!

Cheese Crackers

1 cup butter, room temperature, chopped

2 cups cheddar cheese, grated

1/4 cup parmesan cheese

2 1/4 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon red pepper flakes

4 teaspoons lemon juice

February 23, 2011 - 9:08pm
Take a breather today and make a hearty vegetarian soup.

I'm glad Kathleen decided we should make bean soups this week! Some of my friends laugh at me for making my own soup instead of just opening a can. But making a pot of soup in 30 minutes makes me feel great about myself, and you can eat as many servings as you want without any guilt- you deserve it!


1 Tablespoon unsalted butter

1 teaspoon olive oil

1 medium onion, roughly chopped

1/2 teaspoon dried oregano (optional spices: one dash ground mustard, two dashes coriander)

February 16, 2011 - 8:20pm
It's citrus season! Have your fruit and enjoy it too with this quick two-ingredient recipe.

This is the perfect recipe for when you accidentally buy way too much citrus (or are gifted too much for a holiday), have been eating halved grapefruit everyday, and want to enjoy a sweet snack with little additional effort.


1 grapefruit

2 tablespoons turbinado sugar


1. Turn on the broiler.

2. Half the grapefruit to expose segments, cut around each segment. Sprinkle a generous tablespoon of sugar on top of each half.

February 14, 2011 - 7:26pm
This is the easiest and tastiest dinner for Valentine's Day, or any day. Just add chocolate for the perfect finish!

Sometimes the most difficult aspect of cooking dinner is knowing in what order to put everything together. I've taken out that guessing by leading you through the entire plate, step by step.


Flavor-filled mashed potatoes

2 medium-sized potatoes

1 teaspoon salt

2 tablespoons salted butter

1/4 cup milk

2 tablespoons cheese (I only had a bag of pizza cheese, but use whatever you have)

Seasonings to taste: black pepper, garlic powder, oregano


Balsamic Roasted Asparagus

February 9, 2011 - 6:28pm
A round-up of food-related articles and recipes we're digging into today

What we're reading

Husk Restaurant in Charleston

(New York Times) A spotlight on the U.S. South's newest eating destination. The food is described as a postmodern ode to the city's rich history. It's a delicous read and nice reminder than we don't have to look far to ogle brilliant and rule-breaking cuisine.

Chocolate Photography

February 7, 2011 - 11:20am
This Valentine's Day, embrace your inner (or outer) Liz Lemon with a comforting bread pudding for one.

Even the darkest of singleton gloom can be cured with a heaping serving of carbohydrates. Sun-dried tomatoes save the bread pudding from textural dullsville. (Full disclosure: I often make this to share simply by doubling the recipe.)

1 egg

2/3 cup milk

Spices to taste: black pepper, oregano, red pepper flakes

1/2 cup stale olive bread (or whatever bread you have)

1/2 teaspoon olive oil

1 clove garlic, minced

4 sun-dried tomatoes, chopped

January 31, 2011 - 6:19pm
Kale loses its intimidation factor when you bake it into irresistibly crunchy veggie chips.

This winter, I promised myself to expand my vegetable horizons. Kale is a scary vegetable. Raw kale is bitter and has a reputation of being too healthy to be delicious. This baked kale breaks the stereotype. The recipe is easy, and relatively healthy if you can skimp on the cheese (I can't). Just substitute nutritional yeast for the cheese, and you have a great vegan snack.

Are there any vegetables you're scared to take on this season? Let us know in the comments!

1 small bunch kale

1 tablespoon olive oil

1/2 tablespoon balsamic vinegar

January 26, 2011 - 5:07pm
This Chinese-inspired soup is fast and flavorful. The rice noodles thicken the broth before your eyes.

I love making soups, and this one is especially delicious.

This time I used carrots and broccoli, but feel free to use whatever vegetables you have in the fridge. Just make sure you chop everything before you start cooking, or else things will get hectic in the kitchen!

January 26, 2011 - 4:07pm
A round-up of food-related articles and recipes we're digging into today.

What we're reading:

January 24, 2011 - 4:14pm
A round-up of food-related articles and recipes we're digging into today.

What we're reading:

Dubai keeps aiming for skies with highest restaurant
(Reuters) The world's highest restaurant, aptly named Atmosphere, just opened in Dubai. Ironically, it serves "eclectic, European cuisine." Uh, what?