As you might remember, visiting a food magazine test kitchen is something thats been on our list of Culinary Resolutions for two years now. Last Friday, we finally had the opportunity to make that re...
adapted from Fine Cooking (June 2012) Our friend Jim just graduated from business school, and we invited him over for a celebratory dinner. Nothing fancy -- just a few friends for backyard cocktails ...
inspired by Bon Appétit (June 2012) Were fleeing town for Memorial Day weekend, off to see our friends Brian and Andrew, who recently found out that theyre moving to Italy for 18 months. Needless to ...
Food & Wine (May 2012) We love food magazines for introducing us to new ingredients. But we really love learning how to combine familiar foods in new ways. That was the case with this Red Lentil ...
Weve had a busy start to the year, but between our jobs and other projects, weve squeezed in a few long weekends away and a lot of really great meals. We feel really lucky to have so many opportuniti...
Bon Appétit (May 2012) When it comes to seafood, probably the single most-quoted line around our house comes from "Top Chef" way back in 2009. Cheftestant Fabio Viviani was criticizing one of...
Saveur (May 2012) We cut into the tiny habanero, and we both started coughing. The spice immediately seemed to be in our throats. Is it really possible that the pepper is so hot that we felt it while...
Cooks Illustrated (May/June 2012) Our names are Zach and Clay, and were carnivores. Dont get us wrong: We love vegetables. Weve been eating more meatless meals, and for lots of reasons -- our health,...
Food Network Magazine (May 2012) We always have ginger beer on hand for summer cocktails. Also winter ones. (We drink a lot of cocktails with ginger beer, is what were saying.) But wed never really t...
adapted from Everyday Food Act 1: Wednesday Night, 8:30 p.m. Were hungry. Weve both had busy days at our jobs, and we forced ourselves to go to the gym afterwards. Now its late, and were ready to eat...
Its hot. Its cold. Its hot. Its cold. Such has been spring so far. But for the most part, the garden doesnt seem to mind. The lettuce is abundant. The carrots are tall. The peas are huddled together,...
Food Network Magazine (April 2012) Sometimes when youre cooking dinner for guests, you just need to roll with the punches. Usually, that works out A-OK. Happy guests. Clean plates. Satisfied hosts. S...
We have had the most fun over the past few days reading all your awesome ice cream flavor ideas! Weve tried not to play favorites (and dont worry -- the cookbook winners have been chosen at random an...
adapted from Jenis Splendid Ice Creams at Home We are just loving all of your great entries in our ice cream flavor contest. Peep sauce? Fig, nectarine, and bleu cheese ice cream with a balsamic ripp...
This week, weve been talking about our latest kitchen obsession, Jenis Splendid Ice Creams at Home. Weve told you about the amazing Salty Caramel, and the yummy, fruity Pineapple and Sage flavor we t...
adapted from Jenis Splendid Ice Creams at Home Once wed cranked out a batch of Jenis Salty Caramel Ice Cream, we were eager to try her method for another flavor. So we looked at what we had on hand i...
From Jenis Splendid Ice Creams at Home We have met our new hero, and her name is Jeni. Way back in July, Rina -- a friend who we met through the blog and our go-to for Chicago restaurant recommendati...
We thought youd get a kick out of this photo, which shows the small-scale disaster that occurred while we were trying to photograph a slice of the Blackberry-Cream Layer Cake we wrote about yesterday...
Everyday Food (April 2012) Zachs mom and stepdad came to visit this past weekend. It was a gorgeous weekend -- D.C. at its spring finest. We had some delicious meals (including a sojourn out to...
Martha Stewart Living (April 2012) If youre a big fan of traditional lasagna, theres a recipe in this months Martha Stewart Living that may seem like sacrilege. As part of a feature on how to incorp...
Cooking through food magazines is great. But theres a downside to spending so much time testing new recipes that we want to feature the blog: We very rarely make the same thing twice. Still, there ar...
Fine Cooking (April 2012) "Kami bekerja sepanjang hari di depan dapur yang panas," everyone! Thats Malaysian for, "We slaved all day in front of a hot stove." Its a handy phrase to kn...
Food & Wine (April 2012) The farmers market can be confounding this time of year, at least in our neck of the woods on the East Coast. Its sunny and springlike outside, but most of the produce at...
Saveur (April 2012) When we saw the big honkin steak on the cover of the April Saveur, we swooned. But when we saw the two steak sauces on page 83, we got to work. This is Saveurs Las Vegas issue. T...
Last Friday, we came home to find a surprise. Just outside our kitchen door, where we have two planters that hang off our back staircase, a bird had made itself at home, right in the middle of our ch...
Last fall, we were a bit ambivalent about whether or not wed garden again this year. We got a lot of enjoyment out of watching our plants grow, but we were also disappointed by our overall yield, and...
A Bitten Word Recipe Heres a breakfast item weve been making for ourselves a lot this spring. Inspired by a delicious appetizer we ordered last year at Cork Wine Bar here in D.C., we decided that avo...
Cooking Light (March 2012) This probably wont be a shock to you, coming from two boys reared in the South. But until this week, weve never had matzo ball soup. Weve seen it on menus countless times...
Bon Appétit (March 2012) Were always looking for reasons to make desserts. We dont typically make them for ourselves, unless its a special occasion. But we love to eat them and we love to showcase th...
Nearly a year ago, we highlighted the revamped Bon Appétit magazine and the changes that had happened since GQ vet Adam Rapoport had taken over as editor in chief. We expressed a few concerns -- chie...
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