Everything is Better with Bacon

I was in Boston last week and caught a miserable sinus infection. Usually when I am sick, I am not hungry which is a double-whammy bummer. B...

These chickens were alive and stacked on top of one another ready for purchase. Yes, these are snakes. They make local ' hooch ' wi...

On the very first beach day of our honeymoon in Hoi An, we ordered some Banh Xeo , which literally translates to 'sizzling cake'. ...

Thanks to a good friend and a Tony Bourdain episode, Drew and I had one of the best meals of our lives at Thi Nhan in Hoi An, Vietnam. Swe...

I hate New Year's Resolutions. We've seen it all before. In fact, I saw it in my yoga studio yesterday - a packed class. The week...

I just started a new job on Monday and today was the office's annual holiday potluck. Timing worked out great; I was able to meet the w...

Has anyone else read the December issue of Bon Appetit yet? It's actually a bomb issue. And by bomb, I mean that you want to eat every...

'Tis the season for all that is gluttonous! Just so happens to be my absolute favorite time of year! Shocking, right? Our house liter...

One of the dishes that I ordered more than once in Beijing was Kung Pao chicken. This dish is a schezuan staple. While the meal above was ...

An old friend from high school reached out to me on Facebook and told me about this new company he started with some friends called Teaspoon...

Dear Reader, I am finally back from a long trip to Beijing. I have over a hundred pics and a couple videos from my culinary journey that I c...

Remember when you were in high school and you would 'carbo-load' the night before the big game? What if I told you that I'm goi...

I was just browsing on the Food & Wine website this afternoon and came across a recipe for this peanut concoction. Suddenly, it hit me...

If Drew gave me $100 bucks and said 'go have fun', I'd probably end up at the farmers market or some specialty grocery store. I...

The best wedding gift that we've received so far is a membership to The Pig Next Door's Bacon of the Month club. This is truly the...

I was catching up with one of my best friend's on the phone this week and she told me how she has really been getting into making retro ...

I know, I know. It's been forever. In fact, the longest time between posts EVER. But there is a good reason for this. Dear Reader, I...

I just got back from a girls weekend in Napa and my friend's Meyer lemon tree was kickin' with fruit. Before I left, I asked if I c...

I have a friend that swears by this recipe. I had her over on Sunday night for Shrimp & Grits and she wouldn't stop talking about i...

What caught my eye in this recipe was that the crabs are grilled. Usually soft shell crabs are fried! Chef Rick Bayless created this recip...