I wish I could eat some Patagonia tamales! Last Christmas I made green chile and pork tamales and froze a bunch; if I have time at New Year...

I was bored with the turkey idea after Thanksgiving this year. Often we have had turkey at both holidays, but this time I couldn’t get exci...

This week I've eaten all my meals at work, and aside from the general camaraderie of proposal writing, it hasn't been fun. Usually ...

Grandma cooked some tilapia last week and raved about it. She had first bought it in Mazatlan, and Dad had tried it in Saipan where it was ...

I made dinner last night for the first time in almost a week, and it was pretty bad! I had a bunch of broccoli rabe that I needed to use up...

I've been working on a term paper, so I haven't been cooking for the last five days or so (or doing much of anything besides writing...

We planned to take Grandma to our favorite Italian restaurant on Sunday night, but it wasn’t open! The yen for Italian food didn’t go away ...

There are some bad cookbooks out there. Grilling cookbooks are probably the worst overall, but tonight I finally made dinner from a Filipino...

Slice it and roast it! I read this recipe in the Thanksgiving issue of Bon Appetit magazine and, of course, modified it. Preheat oven to 425...

Sunday night we made grilled porkchops with a mango, basil, and bean salsa. It was good, but the whole meal was kind of ill-planned and unt...

Writing this blog has helped me with a personal problem: I’m a hopeless recipe-pusher, insisting that people try things and blabbing about ...

Last night I made a legume-y one-pot meal of the sort I used to make when I lived alone and was a vegetarian: lentils, sauteed carrots and o...

Tonight we had a Moroccan meal: braised and browned lamb, Moroccan bread, and eggplant salad. I could live without the lamb. I braised it fi...

I love Thanksgiving leftovers, especially when they involve giant vats of collards, but it's a little sad not to cook for days on end, a...

Panic!—I couldn’t find my Lemon Curd recipe—which I got from Raymond, who got it from the back of a sugar box. What’s important about this ...