Garlic Chicken Stir-fry

If you've made it anywhere other than our front page, you might have noticed we have a fondness for garlic. If you haven't, consider yourself informed. I often feel bad that we're not going through multiple bulbs of it a week. But then again, I do work with live human beings, so maybe it's just as well.

I've been trying to capture the lovely garlic flavor of a Chinese take-out staple: broccoli chicken. Unlike the deep soy flavors and colors of a broccoli beef, broccoli chicken tends towards a lighter flavored sauce that really brings out the garlic tones. I'm not quite there yet, but this last attempt was too good not to share.

Non-Authentic Chicken Tacos

The last weekend before we got married we had recently bought all sorts of fun beans and spices. Debbie had been stressing out, and wasn't as hungry as a proper adult should be on a weekend. So I did my best to sneak some food past her lack of appetite; she still wanted to fit in her dress.

Deep Dish Pizza

Growing up in the suburbs of Chicago, my family would often get a yummy treat from Lou Malniti's. After learning to cook during my time at college, I decided to expand my horizons from mostly stir-fry to include some baking. At first I tried to bake this one at a time on our gas grill. It's possible, and I'll talk about it a bit below. But I eventually settled on waiting for the cool of autumn, or the chill of winter, and baking two of these at a time in the oven.