dry rub chicken wings

Dryglazed wings

Our sad little  gas grill is extremely neglected. After a few winters left uncovered, blanketed in snow, it's now pocked with rust, covered in a thin layer of dust and coated with remnants of burger and bratwurst from a rare summer BBQ in 2012. So when it came to testing out my Grill Master Kit and Dryglazes, courtesy of the folks at Urban Accents, I took the stovetop route---with a little ...

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Milk and cookies

I'm happy to report that after nine months of a pregnancy-induced cooking strike, everyone in Casa DiCosola is once again well fed. Our newest addition is perhaps the most nourished of us all---and he has an appetite that trumps even his mama's. In his three short months on this earth, this little meatball has managed to more than double in weight! Knowing that every ounce, every roll, every dimple comes from ...

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Better with Butter in Women’s Health

I'm famous y'all! Well, as famous as I've ever been (but not quite as famous as my husband, the Taco Bell TV commercial star). You can catch me and this little blog o' mine in the May issue of Women's Health magazine. The article is "50 cooking tips that will change your life," and I'm in some pretty great company. I may be a little biased, but it's a fantastic read, ...

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Q&A with culinary rockstar Graham Elliot

Anyone who uses the phrase "Butter is [INSERT FOOD NAME HERE]'s best friend" is a man after my own heart. That's why talking bacon, branding, and yes, butter, with Graham Elliot was one of the most exciting experiences of my blogging career. The fact that he's down-to-earth, warm, passionate and eloquent was the buttercream icing on my cake. Better with Butter:  What would you say to home cooks who want to ...

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Pasta procrastination

Does your kitchen equipment taunt you? Maybe it's a stand mixer, gathering dust on your countertop. A cast iron skillet peering out from behind those lower-maintenance pots and pans. An immersion blender that hasn't seen any action since 2003. For me, it was three gleaming KitchenAid pasta attachments and a still-packaged pasta drying rack---staring me in the face every time I reached to grab their more popular cousin, the pizza stone. ...

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Macaron mania

When it comes to baking, I can get a little obsessed. Exhibit A. So when I decided to make notoriously tempermental macarons, I had the sneaking suspicion that it wouldn't be a one-and-done deal. Still, I had NO IDEA what an art---and a science---it actually was. I dove in naively at first, using what I now know to be a laughably imprecise recipe that does beginning macaron makers NO favors. Thanks ...

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Orange overload

Orange is not my favorite color. Not by a long shot. Unfortunately, I now have no choice but to embrace it---as my company's new branding revolves around a wildly intense shade of it. My vehement protest against the change was to no avail, so I've adopted the if-you-can't-beat-'em-join-'em mentality. A turning point in this acceptance came after baking this little beauty for the agency rebranding celebration: Not only did it turn ...

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The one day a year when bingeing is socially acceptable …

... is nearly upon us!! Hip-hip-hooray!!! As far as food goes, holidays don't get much better than Thanksgiving. Last year's Thanksgiving post pretty much covers things so I'm posting the link again (hey, if it ain't broke, don't fix it). There's also my Southwest Thanksgiving post and the Paula Deen post to give you a little turkey-day inspiration. Also keep an eye out for a special Thanksgiving Day post. Happy gorging!

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