My Purple Kitchen

I have been off on a whirlwind culinary adventure in New York City, the first of at least a hundred trips to New York in which I was in t...

I love sweet potatoes. Josh loves sweet potatoes. But the last two bags of sweet potatoes we bought completely went to waste because we did...

Man. Is it just me, or is it really hard to go back to eating normally after Thanksgiving? All I want are cookies. Alas, I refuse to und...

As fall approached (and soon returned from whence it came, but that’s neither here nor there) this year, in the midst of stockpiling canned...

Please enjoy another guest post on an Italian favorite, bracciole (bra-johl) from someone who's perfected it: my brother Craig. Braccio...

Today is the hottest day of the year. It's 102 degrees outside, and apparently that makes it the hottest day in Nashville since 2007. T...

On a low-carb diet, even with the vast number of delicious "legal" dishes one can create, there are certainly things one misses, ...

Polenta is a smoother variation on the southern corn-based favorite, grits. In researching the dish, I learned that it was and still is con...

First of all, I have to get this out: OH MY GOD we have an oven. You're thinking, ok - so do I, overly-emphatic oven lover, stater ...