Thank you for joining me here today—I’m back again with another episode of crispy chicken thighs (this one inspired by anchovy lobbyist Alison Roman).

A good Mexican chorizo makes everything in touches taste delicious, without much effort. That’s my kind of meat.

Comfort food, Indian-style.

These kinds of easy grilling meals are my favorite because I never do the actual grilling. Seriously, I will prep all the food and then just hand it over to whoever is within arm’s reach at the time and be like, “Good luck and godspeed.”

Everything you need to know about eating paleo at a restaurant.

How did the name of this recipe get so long? All those words seemed relevant at the time... and still do, I guess. The recipe itself, however, is extremely short. It's only two steps and three ingredients—can't beat that. 

A nod to my newly discovered viking great-grandparent.

It's for when you want buffalo chicken wings, but in a socially-acceptable-at-lunch sort of way. 

Kinda sounds like an evil laugh, no? Muah-ha-ha-ha-mmarra!

Carrot soup! The answer is carrot soup.

Tabbouleh is one of my husband's favorite dishes. I actually remember us making an enormous bowl of it at his apartment when we were first dating and bickering over how much lemon juice to put into it (for the record, he was right—it needed more lemon).

"Bikinis, zucchinis, martinis, no weenies." Such wise words from Martha Stewart's friend Snoop.