cauliflower shawarma tacos

cauliflower shawarma tacos

We just opened the windows in the house. All day long, the air conditioning has been working to keep out the dry November heat. It feels like we haven’t had a solid rain in years, and our jade plants that are usually plump and deep forest green are now wrinkled and starting to fall over. But as the windows let in the cool afternoon air, a comfortable breeze gently graces the house; outside, birds are chirping, discussing their evening plans in this last hour of golden light, while a siren in the distant city sets off packs of coyotes howling in the surrounding hillsides. As their chilling sounds climax, they all stop at once; it is quiet again, and this time the quiet lasts longer, and the house grows darker.

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ricotta cavatelli

ricotta cavatelli

Yesterday was our wedding anniversary. Exactly ten years ago, we exchanged vows in front of 150 of our closest friends and family. It was a special day and a beautiful ceremony unlike any other. We stood under a Jewish chuppah inside a Christian church, married by a gay pastor and a lesbian rabbi. The building was bright and welcoming with high vaulted ceilings and a rainbow flag displayed proudly in front of the church with the words “All are welcome” for everyone to see. We walked down the aisle hand in hand as our friend played “Love” by John Lennon on the grand piano. Under the canopy, the four of us stood in a semi-circle facing the audience, so now every time we think back to November 5th, we can picture everyone’s smiling faces in our memories.

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pumpkin cranberry crisps

pumpkin cranberry crisps

I (Adam) like horror movies, but there is one in particular I will never watch again. No matter what you say, or how you try to convince me, I promise you that the words “They’re Heeeere” will never pass through my ear canals again, nor will the sight of a static-filled television screen be in in the presence of my violated pupils. I couldn’t sleep for a month after watching Poltergeist, and now anytime there is a thunder storm, I can’t experience it without counting the seconds between lightning strikes and remembering that terrorizing scene. Granted, I was eight when I saw it in the theater for the first time, but that film has scarred me for the rest of my life. Ryan saw it as an adult and claims that it is a horror/comedy, so he can go ahead, watch it, and laugh as much as he wants—so long as I am out of the house, because there is absolutely nothing funny about a creepy clown hiding under your bed and attacking you when you’re all alone in your room in the middle of the night. “Comedy” isn’t the first word that comes to mind when I think of that. Every Halloween we like to make fun treats and watch scary movies… just not that one. Since the holiday falls on a Monday this year, people will be celebrating all weekend long, and we came up with a simple and delicious snack for the festivities: pumpkin cranberry crisps that are easy to make and so addicting, they are frightening!

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coconut cream and raspberry tart

coconut cream and raspberry tart

Gluten-free diets are becoming more popular every day. We have friends and family members who cannot eat wheat, so it is our job to make sure our site has a variety of options for everyone, no matter what their restrictions are. Your gluten-free dinner guests will love you forever when they see you place hearty bowls of butternut squash risotto on the table, topped with crispy sage. Feeling spicy? Watch their eyes light up as a beautiful roasted tandoori cauliflower emerges steaming and fragrant from the oven. Whatever you decide, make sure to leave room for dessert, because you will absolutely not want to miss this dreamy coconut cream and raspberry tart from Alanna Taylor-Tobin’s gorgeous new cookbook, Alternative Baker. Filled with over 100 dessert ideas featuring gluten-free flours and truly stunning photography, it deserves a spot on every kitchen bookshelf and makes a perfect present for the holidays.

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pumpkin pancakes

time for breakfast!

A year ago, we posted a recipe for a pumpkin pie brûlée with a gingersnap crust. It is perfectly spiced, and the crispy caramelized top rests on a bed of ultra creamy classic pumpkin pie filling. We make it for Thanksgiving every year, and it’s always a hit. Which raises an important question: how did we not think of turning it into pancakes until now? We love pumpkin pie and love pancakes, so of course we had to combine the two! After some crucial pancake testing, and with the consultation of our pumpkin-loving kitty, Sylvia, it was unanimous: we hit the pumpkin jackpot.

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