A couple of weeks ago, I made a chili con queso from the blogger the Pioneer Woman. While she served her variation as a warm dip, I decided to experiment with the cheese as a nachos appetizer. I substituted chicken habañero sausages for the Jimmy Dean.
The nachos were decadent and spicy, like a gourmet version of classic ballpark nachos.
Perfect for watching a game (or movie), these nachos are crowd pleasing and delicious. They are exactly what nachos should be: crunchy, melty, pure scrumptiousness. To learn how I made them, read more
Have you met bok choy? If not, get yourself to the nearest supermarket posthaste, and snap up a bundle. Slightly sweet and grassy in flavor, the 
While there are many reasons to love this weeknight-friendly side — it's affordable, easy, quick as all get out, and, most importantly, delicious — what I love most is how such simple ingredients translate into a dish far more exciting than one would assume on the outset. Little more goes into this loose recipe of sorts than the vegetable at hand, oyster sauce (a magical ingredient if there ever was one), sriracha, soy sauce, and sesame seeds, but a quick turn in a screaming-hot cast-iron takes it to the next level by imparting an essence similar to wok hei, a wok-imbued flavor prized in Chinese cuisine. 
What are you waiting for? 
I'm about to out myself in a big way: until relatively recently, I found cooked kale's cruciferous twang a bit off-putting, unpalatable even. Despite the overarching food-world wisdom praising its greatness (what other vegetable has a 
Both kale and miso bring potent flavors to the table, yet when paired together, something magical happens, and I can't help but snap up these crispy snacks with near maniacal intensity. And while kale and miso on their own are quite the treat, I like to gild the lily with a generous dusting of tingly and fragrant shichimi togarashi. This spice blend is technically optional, and could be replaced with red chili flakes or the like in a pinch, for such a minor investment (I found mine in the Asian section of my local supermarket for less than $2, it's also available 
) it provides a big payoff. 
Chances are, if you grace my dinner table anytime between June and October, you'll be digging into a heaping bowl of tomato salad. My weekly 
This, however, is a game changer. It's likely that I might have simply skipped over this recipe and kept with tradition, greedily gobbling bowl after bowl of the simply dressed fruit, but something about this salad drew me in. Perhaps it was its provenance (I'll almost always blindly follow recipe advice from 
When initially describing this salad to my dining partner tous les jours, his face wrinkled up in disgust, "fish sauce in a fruit salad? Ew!" Stubborn as I am, I ignored his skepticism, and carried on with the peeling, chopping, and slicing. 
Shortly thereafter, I offered up a juicy bite of the finished product to the aforementioned naysayer, and watched on with slightly smug satisfaction. It was well worth the (minimal) effort. Salty and sweet, with a punch of heat, subtle umami qualities, and ample textural contrast, this salad will keep you guessing from bite to bite. 
Just because you're short on time doesn't mean you shouldn't make your own pasta sauce! This quick and spicy bacon-tomato pasta sauce is chock-full of flavor and takes only about a half hour to make. I had applewood smoked bacon on hand, but next time, I will use pepper bacon to add a little more complexity to the dish. To really heat things up, I used two jalapenos with no seeds — feel free to adjust it depending on your palate. Ready to simmer your own spicy pasta sauce? 
What is it about shrimp that's so delectable? Could it be their pretty pink color? Succulent plumpness? Extreme versatility? Fast cook time? Whatever it is, they are a crowd-pleasing item that's a regular on my dinner party menus. For a recent shindig, I served these spicy, finger-licking-good, Moroccan-inspired shrimp. It's a quick and easy recipe that results in a delicious appetizer. Measure and prepare the spices hours before the meal, and cook just before serving. Ready to learn the technique? 