"This is you, in a recipe!"

That's what my friend Lauren said when I told her about this idea to infuse the most old-school Minnesotan of recipes (hotdish, i.e. casserole) with Indian flavors. And she's right.

It me.

Thank you for joining me here today—I’m back again with another episode of crispy chicken thighs (this one inspired by anchovy lobbyist Alison Roman).

A good Mexican chorizo makes everything in touches taste delicious, without much effort. That’s my kind of meat.

Comfort food, Indian-style.

This paleo zucchini bread recipe is a long time coming, and highly recommended during that time of year where there are WAY too many zucchinis.

These kinds of easy grilling meals are my favorite because I never do the actual grilling. Seriously, I will prep all the food and then just hand it over to whoever is within arm’s reach at the time and be like, “Good luck and godspeed.”

Everything you need to know about eating paleo at a restaurant.

How did the name of this recipe get so long? All those words seemed relevant at the time... and still do, I guess. The recipe itself, however, is extremely short. It's only two steps and three ingredients—can't beat that. 

A nod to my newly discovered viking great-grandparent.

It's for when you want buffalo chicken wings, but in a socially-acceptable-at-lunch sort of way. 

Kinda sounds like an evil laugh, no? Muah-ha-ha-ha-mmarra!

Carrot soup! The answer is carrot soup.