Cookistry

This bread actually started out as an idea for a sandwich. Well, it started with salad, but then it quickly turned into a Salad Nicoise sand...

Maybe it doesn't happen at your table, but it seems like a lot of holiday meals tend to stay within a pretty limited color scheme. Mostl...

I've been working with Pompeian on some sponsored posts, and I've had a chance to use a number of their products. This time, the ...

The nice folks at Pompeian, who have been sponsoring posts on this blog, came up with an interesting theme: Use olive oil in place of butter...

A local food emporium had samples of a basil dressing/marinade that I was pretty impressed with. But perhaps a bit too much garlic. Let me...

One of my husband's favorite parts of pot roast or stew is when I include whole onions (or halved, if they're really big) in the ste...

When I went to the farmer's market last weekend, I was giddy to see heirloom tomatoes in pretty colors. It's still way too early f...

This is the first of a series of articles I'm writing for Pompeian , makers of olive oils and vinegars. Right up my alley. I go through ...

I love it when an idea comes together. I wanted to make a shrimp and pasta dish, but I didn't want to go with the usual tomato sauce. Bu...

I never let the fact that I don't know what the heck I'm doing stop me from plunging ahead. In this case, I bought a pound of tapi...

Skirt steak is one of my favorite cuts of beef. I enjoy a good prime rib or ribeye, but skirt steak is so great for marinating and grilling....

Have you ever been to a store that sells olive oil and vinegar? Oh, I don't mean a grocery store that has a couple shelves full of oils ...

I love salads, and I always make my own salad dressing. Making a simple vinegar and oil salad dressing was one of my very first kitchen ta...

When you're about to throw some food into a frying pan, you probably want a little oil in the pan, too. But what's the right oil ...