This post is brought to you by DeLallo Foods. Summer is close. Can you feel it? I think it’s hiding just beyond the gray clouds that have been dampening my spirits for days.
I’m on a spinach and artichoke kick. I blame the new bar in town that offers an exceptionally tasty spinach-artichoke dip.
Spring weather comes on with a vengeance in central Oklahoma, where I grew up. I miss it. I miss the way the energy crackles in the air as the warm, southern winds crash into the cooler winds from the north.
Good morning! I thought it would be fine to highlight some of the more affordable recipes on my blog today.
Yeah, I would be skeptical of this cheese-less queso if I were you. Queso literally means “cheese” in Spanish, so this dip is a dairy-free, cheese-like fraud—a fraud that this dairy-eating queso lover thoroughly enjoys.
This cake was originally designed to be an upside-down strawberry-rhubarb cake. I envisioned a gorgeous, glossy pink-and-ruby top, but I turned over the cake to find a shaggy-edged, brown-ish mess.
I’m seeing green! Green broccoli is only the beginning. I keep looking up for relief from this shockingly green salad only to be struck by shades of bright, fresh, springtime green outside my windows.
My May produce guide is finally here! Citrus is on its way out, as are cool-weather crops like cabbage and beets.
Pop quiz! What is a “pulse,” in food terms? Pulses are the edible seeds of legumes, including lentils, chickpeas, dry peas and beans.
This post is brought to you by Bob’s Red Mill. Growing up, my mom wouldn’t allow any sugary cereal into the house except for the exceedingly rare box of Cinnamon Toast Crunch, which we ate right out of the box like candy.
Today, we’re celebrating Erin with pizza! Yep, the same Erin from last Friday’s panzanella salad. Like I said, we’re pals.
I’d almost forgotten how much I enjoy live music. Isn’t that terrible? I just don’t keep up with shows that come through town because I don’t have a default music buddy to go with me.
Today marks five years since my first post on Cookie and Kate. This date usually passes by without much fanfare, but five years!
Good morning! I’m sipping from a giant mug of coffee with Cookie curled up on my feet, so we’re off to a good start.
Well, it’s about time! It’s been six weeks since I got back from my month of endless tacos and margaritas in Austin, Texas.
This post is brought to you by Dark Horse Wine. Finally! My friends and I resurrected our long-lost girls’ night last week.
I have the best job in the world—this food blogging gig—but that doesn’t mean it’s easy. Juggling taxes on top of grocery shopping, recipe development, clean up (the worst), photo editing, writing, contract negotiations, web design, bookkeeping and general communications… has been a bit much this week.
Man alive, yesterday was not my day. I stayed up too late the night before (will I ever learn?) and told myself I’d hit the ground running in the morning anyway.
Can anyone tell that I got a new camera? Bueller? Bueller? Is that a no? Well, that’s ok. I can and I’m thrilled about it!
Hello, April! Bring on the watermelon. (Ha, sorry, produce joke.) These seasonal produce guides are getting tricky because local spring produce is slowly becoming available depending on your location.