Swordfish with Peperonata

When we received some fresh, colorful peppers from our CSA last week, I knew how I wanted to use them. They were mostly sweet peppers in red, orange, and pale yellow or almost white, and there were some jalapenos too. My plan was to cook them slowly with onion and tomato to make a peperonata to serve...

July 31st, 2010 | Recipes | Read More

Pretzel Bites

When I read a cookbook, I always take mental notes of the things I really, really want to make. Admittedly, I have a messy, confused pile of notes in my head at this point, but I eventually remember them when an occasion for each arrives. Sometimes it takes a while though. I’ve had the lovely and thorough...

July 31st, 2010 | Recipes | Read More

Salty Ancho Peanut Butter Cookies

I got the idea for these cookies from the Rogue Bakery, a homemade, home-delivered cookie bakery in Columbus and Cleveland. I actually have not tried their spicy peanut butter cookies, but when I heard the owner/baker say ancho and peanut butter in the same tweet, I was instantly intrigued. (For what...