The Latest From the 2 Kitchens
Want to suggest an Ingredient?
Email the chefs at firstname.lastname@example.org and we'll work on recipes featuring your ingredient!
Hillary said it – double peeling these favas is an act of true love and dedication. These bright green beans are truly bright and refreshing though – so I think they’re worth a little extra attention – and really, it’s … Continue reading
I love when I find that I’m totally addicted to something that’s actually good for me. Too often that is so not the case. Every Spring and Summer I eat asparagus as much as I possibly can until I can’t … Continue reading
I first came accross this recipe in the R.S.V.P. section of our beloved Bon Appetit – arguably my favorite part of the magazine. What does almost every good food lover do when they eat something delicious at a restaurant? They mull … Continue reading
Confession: I’ve been OBSESSED with asparagus this Spring. Just recently I had gone two weeks straight having had the vegetable in some fashion everyday: on focaccia, sauteed with green beans and soy sauce, roasted with a runny egg on top. … Continue reading
I’m not sure if this is the exact name my Aunt Denise uses for her bell pepper/cilantro/black eyed pea salsa-esque dish that’s always been such a hit but if it is, boy, that woman can sure make a mean Texas … Continue reading
I think I’ve mentioned it before, and I’ll say it again, eggs are my favorite. If prince charming came along one day he need only bring a carton of eggs to make me swoon (ok, that might be a slight … Continue reading