If that sounds like you, consider this dish a compromise. No doubt, the idea of eating raw food is appealing.  If you haven't read Gena's guest-post intro to raw foods, it's worth it for the inspiration. The problem for me (and for many of you, I'd bet) is that the actual raw food itself isn't…

Holy cow this is a late post!  I've been running around like a madman today getting stuff in order before we leave for Hilton Head tomorrow, yet somehow I still haven't even packed.  I'm finally getting to blogging, but seeing as I still have an s-load of stuff to do tonight, this post will have…

You know how when you're cooking something, you start to get a gut feeling about whether it's going to be any good or not, even without having tasted any of it?  This sixth sense is remarkably accurate; usually when I tell Erin "I don't have high hopes for this one," it does indeed pretty much…

Today I want to share a simple, luxurious, healthy salad I've been a lot making recently. It's simple to make–quarter or halve six or so mushrooms, drizzle with oil and sprinkle with salt, roast or broil them in a really hot oven (I just use a toaster oven at 500 degrees) for about 7-10 minutes so that they char a little bit, and serve on top of baby spinach leaves. Dress with lemon juice, your best olive oil, and some salt and "fresh cracked black," as my least favorite chef, Guy Fieri, likes to say. Then make it look really nice by shaving some parmesan onto it with a vegetable peeler.