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2021 was an interesting year. It started very similar to most of 2020, isolating at home, trying to stay safe from COVID. Spring and early s...

Before doing some research on vegetarian recipes involving brining, I had only ever heard of brining involving meat, but I didn't really...

The "made two ways" theme has come up before in the 52 week cooking challenge, and I tackled this back in 2015 with a bunch of dis...

Although the Week 15 challenge took place back in April, I didn't actually complete it until it was time to make Christmas cookies in De...

I love coconut. I love it in savory and sweet dishes, and I love how it's a great substitute for dairy (thanks, lactose intolerance), bu...

Tunisian restaurants here in NYC are rare, and I don't think we've ever been to one. Our only exposure to Tunisian food specifically...

When the theme for Week 22 came up as across the border, my initial thought was to cook something Mexican. But as I thought about it more, I...

We don't really do a lot of picnics, but when I think about picnics, one thing that comes to mind is pasta salad. I've made pasta sa...

I love adding turmeric to dishes, so my goal for the Week 50 challenge was to just try a new recipe. I pulled up a recipe from BBC Good Food...

Lime was the Week 18 challenge, and while there were many savory options for lime, I was just in the mood for cookies. I found a recipe for ...

As part of the AtWCC, I'm hoping to make some form of bread (or explore bread in some other way if I'm not making it myself for what...

A challenge theme like "one bite" is a bit tough, because what exactly qualifies as one bite? The size of one bite for each member...

The theme for Week 16 was Hunan/Xiang, so no surprise, this challenge entry is also doubling as one for the AtWCC for China. This was a har...

I was not very excited for the Week 21 eggs challenge. We don't cook with eggs anymore because of B's food allergy, so I decided I w...

The hard to pronounce challenge week was a difficult one to decide on. I found myself trying to find some of the most complicated to pronoun...

The stuffed challenge popped up right around the time I had signed up for a cooking class to make Paraguayan empanadas, so it was a perfect ...

Pineapple is a pretty controversial ingredient on pizza here (we like it), so I can only imagine how people would react if shops started put...

Foam in the food context makes me think of two things: modernist cooking (not really my thing) and Top Chef (so many foams), so I had no ide...

Have you ever heard of banana ketchup? I didn't know much about it until this ketchup theme came up, because apparently a lot of people ...