Photo via Flickr member preppybyday If you’d asked me who invented deviled eggs, those half-shelled eggs with the insides scooped out, seasoned, and piped back in the eggs, I would probably warrant a guess that it was a hungry picnicker somewhere, or perhaps someone trying to dream up a use for all the extra eggsFIND OUT MORE |

Photo via Flickr member snowpea&bokchoi Introduction Do you shudder when you hear the phrase “grilled chicken breast”? Honestly, I don’t blame you, because so often they are done poorly: overcooked, stringy chicken that is so dry it feels like sawdust in your mouth. But here’s the thing: grilled chicken breasts do not have to beFIND OUT MORE |

Sunday morning breakfasts are an important routine in our house. We like to wake up a little late, put on some soothing music, make coffee, and eat a leisurely breakfast. The morning light is always beautiful in our little dining nook and our dog even likes to eat his breakfast at the same time. It’sFIND OUT MORE |

Photo via Flickr member Yannic The first time I ever tasted pesto, atop a bowl of tortellini, it was not a life-changing experience, but it was pretty darn close. I forgot all about the tortellini as the flavors of the pesto seemingly exploded in my mouth: bright basil, tasting of the earth; zingy, pungent garlic;FIND OUT MORE |

If you’re anything like me, you’re already planning your Thanksgiving menu. You probably also know that when you’re cooking for a large group of people, food allergies are going to come up. This Thanksgiving, I know I’m planning on feeding a couple of people who are living the gluten-free lifestyle. While I’m going to offerFIND OUT MORE |

You own a restaurant. Step one. Step two is most likely getting customers. It is a fine line between being customer focused and being restaurant focused. It serves you well to make the customer’s first visit spectacular. A flawless first course keeps the customer intrigued. Early positive impressions make them wonder what else could delightFIND OUT MORE |

For a long time, I pronounced quinoa “quinn-oh-uh”. I was very wrong, and either other people didn’t know either, or they just never took the time to correct me. Even if I didn’t know how to say the word, I knew I liked the stuff: lightly nutty, surprisingly satisfying, with echoes of various cereal grains,FIND OUT MORE |

Chewy. Cakey. Crisp. Soft. Gooey. Which is the chocolate chip cookie of your dreams? When I was young, I used to like chocolate chip cookies, but without the chips. I would painstakingly pick out the chips (no small feat for a toddler) and enjoy my cookie. One day, my sister made me a batch withoutFIND OUT MORE |

I love this salsa. It reminds me of vacations in lake cottages full of white wine and laughter. It’s so simple to make for a group and it always impresses. This particular avocado-corn salsa was born this summer over a long weekend in Maine. I knew it was going to become a staple in myFIND OUT MORE |