fig & pig pizza

I've had variations of this pizza at several different restaurants, most recently—and perhaps most deliciously—in the tiny town of Lancaster, Ohio. It's a classic combo. Sweet figs marry savory pork and are topped with fresh, peppery arugula. What's not to love?

tiny stuffed peppers with tomatillo salsa

These peppers are Adam's favorite meal of all time, and I can see why. They're spicy, savory, and sweet. There's no meat, but it's still filling without being heavy. Using small sweet peppers gives you a greater pepper-to-filling ratio than using bell peppers. And let's be honest, tiny food has a certain appeal that regular-sized food just doesn't.

sweet potato, brussels sprouts, & bacon hash

This dish was originally a happy accident. It was the result of opening the fridge, finding a bunch of random ingredients, and trying to make dinner anyway.

"bugs" mac & cheese

Cheese & crunchy topping for dayssss. 

Baked macaroni & cheese is better than not-baked macaroni & cheese. This is a true and indisputable fact.

Macaroni and cheese has always seemed to me to be a bit of a misnomer, since shells are clearly the far superior vessel to be drowned in and filled with creamy molten cheese. The cheese-to-pasta ratio in each bite of macaroni made with elbow pasta just isn't high enough. My mom knew what was up—growing up, our baked macaroni was always made with shells.

pineapple fried rice in a pineapple

Adam and I drove down to Atlanta last Friday for the weekend. We walked around the city, saw people and llamas in leprechaun hats, and quickly discovered it's a city with a lot of good food.

butternut squash & salmon curry

I love salmon.

It's a very forgiving fish to cook, and it's incredibly versatile; you can simply bake it with salt & pepper, or grill it and add tons of toppings in a fish taco. The hubs is a huge fan of it too. We made it so often that we might have gotten a little burnt out... so we took a salmon sabbatical. And time went by.

In the grocery store yesterday, however, we were walking by the seafood counter brainstorming dinner ideas (pro tip: always do this before you go to the grocery store) and there it was, on ice, in all its pink-and-silver glory.

And there was no longer any question of what we'd be having.