It took me forever to make my own pizza, but I finally did, and I realized HOMEMADE PIZZA IS AWESOME! This one, especially. I love Pioneer Woman’s crust dough, because you literally mix it up, throw it in the fridge, and forget about it for 3 or 4 days until you pull it out, stick some toppings on it, and bake ( Read more... )

I'm a writer -- a poet, even. I'm a food blogger and a baker and everything, but one of the reasons I love blogging so much is because it's an outlet for my writing. But my tone is usually anecdotal, silly, familiar. Something about pressed sandwiches, though, made me think about times in my life I've felt pressed. As a result, this post on Willow ( Read more... )

Thank you so much for your votes in Project Food Blog Round 2 -- Willow Bird Baking is one of only 200 blogs going on to Round 3, and I'm beyond grateful. The challenge for round 3 was to create a luxury dinner party, and thankfully, it fell on the perfect weekend to celebrate my parents' 39 year wedding anniversary ( Read more... )

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After being on second shift for nearly a year, my job has recently switched me back to days. In celebration of being able to do fun, social things after work, we ate out a bit more than usual, but I did manage to cook dinner a few times this week.

One night, we had a healthified version of a Barefoot Contessa recipe that my fiance's stepmom made ( Read more... )

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I had this at a little cafe back home after a night out with the girls last year, and I've been going back to it ever since. It's very simple, but oh so tasty ( Read more... )

I go through phazes when I crave a specific food almost to the point of insanity. I've gone through it with swiss chard, bok choy, kim chee with sticky rice, peanut butter, rose flavored turkish delight, ting ting jahe ginger chewies, and the list goes on and on. My latest obsession is sauerkraut ( Read more... )

This makes for a delicious salad, using the late-season thick asparagas. It's very pretty, especially when arranged on small plates. When raw and peeled, asparagus is nutty and delicate.

Raw Asparagus, Pea, and Arugula Salad

1 lb fat asparagus
2 cups garden peas or shelled fava (or frozen peas, defrosted )
1/2 lb arugula
good parmesean cheese or ( Read more... )