Sesame Noodles with Prosciutto

This is another great recipe from Food & Wine magazine. I've professed my love for this publication before, so I won't get into that again - but let's just say it comes as no surprise that this turned out to be another delicious, quick weeknight meal.

Cinnamon and Brown Butter Pull Apart Loaf

I stumbled across this recipe from Girl Versus Dough some time ago and saved it for the right time. The perfect weekend morning when I was up before The Wife and could fill the house with the smells of buttery, cinnamony, yeasty goodness.  This past Sunday was just such a morning.

This recipe is one of those "make this now" recipes that is every bit as good as you hope it will be.

Sweet Potato, Balsamic Onion & Salami Pizza

The Husband & I love pizza - who doesn't, right? But I don't mean just the standard supreme or pepperoni.  We make our own pizzas on almost a weekly basis.  Mostly, we just get creative, hardly using a recipe (other than for our favorite go-to pizza dough).

But when I came across this recipe from Food & Wine (another that I had pulled quite awhile ago), it was so unusual and not like anything we'd made before that I definitely wanted to give it a try.

Spicy Asian Chicken Soup with Baby Bok Choy

I've mentioned before that I have a thing for collecting recipes (let's not forget cookbooks!) - online and hard copies.  I've been trying to go through my hard copy recipes and clean them out (getting rid of the ones I know I will probably never make and the ones I have made and have already blogged about).  During this purging of paper, I came across a recipe that I had pulled out of Today's Diet & Nutrition magazine from back in January of 2009!

The weather has gotten chilly here and when that happens I always love trying out new soup/stew recipes.

Wine and Vermouth Braised Chicken

My name is The Husband, and I'm a braisaholic.  I'm a functioning braisaholic throughout the warm months, but at the first frost, I hear voices saying "braise something".  The typical object of my culinary desire is the standards - short ribs or country style pork ribs.  So what's a braiser to do in order to branch out?