Fried or boiled? That is the question. While pan-frying meatballs yields a deliciously caramelized crust, the final product is likely to be in the shape of a pyramid, rather than round, because the heavier sides may sag while cooking. A simmered meatball, however, will...

 Use sweet potato to add seasonal taste to waffles This is a time of year that I surely want to get my fill of all the produce the season has to offer, and sweet potatoes are very high on my list. My friend Kim prepared...

Clean Eating Buffalo Chicken Breast Skillet Dripping Buffalo sauce. Crispy chicken skin. Creamy bleu cheese dressing. Crunchy celery sticks. I crave this heavenly combination, especially during football season, but am glad to partake any time of the year. At least in my mind. While I...

Pumpkin bread, pumpkin cookies, pumpkin pie. All of these orange-hued, holiday-spiced foods excite me this time of year, signaling that Thanksgiving and Christmas are near. Since most pumpkin offerings are sweet, I thought it would be fun to cook a pumpkin from scratch and...

Grape expectations for autumn salad Now that tomato season has ended, we need a satisfying substitute for this quintessential salad ingredient. Fortunately, California grape season is in full swing, from late spring through December. I keep grapes on hand for snacking, but with their sweet, juicy pulp and...

Sponsored Post You can take a girl out of Wisconsin, but you can’t take Wisconsin out of the girl—‘ya know. As a born-and-raised Sconnie, the compulsion to eat brats and cheese curds during football season is spiraled into my DNA. The brininess of the sauerkraut...

Recently during restaurant week, I had the pleasure of dining at Eddie V’s, enjoying their four-course prix-fix meal for only $40. And this menu did not have any weak spots. We’re talking wedge salad, lobster bisque, an unbelievably good parmesan-crusted lemon sole with a...

How to Cook Mussels One of my fondest vacation food memories stems from a trip to Monaco, a luxurious little city–state perched between the Alps and Mediterranean Sea, bound by France—the last leg of our tour. My (at the time) 15-month-old baby, husband and I...

 Broiled beef offers a taste of Morocco This is another recipe inspired by the Moroccan baby shower I threw last spring. The original dish served at the party, kabab koobideh (say that three times fast), was outsourced from a favorite Middle-Eastern restaurant. I became infatuated...

Recipe: Spaghetti with Fresh Goat Cheese, Crimini Mushrooms and Arugula I created this recipe for my veggie loving friends, complete with a spectrum of varied tastes and textures to add depth. The earthy mushrooms acquire a meaty texture when sautéed and are balanced by the...