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Posted by: By Laura Hobbs

RECIPE: Life-Changing Cinnamon Rolls

  • By Laura Hobbs · Sunday, Jan 13, 2013

My fair warning to you: These ain’t no wham-bam-pop-the-can cinnamon rolls.

RECIPE: Thanksgiving Dessert: Pumpkin Maple Cheesecake Tart

  • By Laura Hobbs · Monday, Nov 12, 2012

When I’m tasked with bringing the dessert to a Thanksgiving feast, I put some serious love and elbow grease into my creation. I make sure that my dessert ends up in satisfied bellies, not stuffed into a napkin or secretly shoved into the garbage disposal.

RECIPE: Pumpkin Risotto

  • By Laura Hobbs · Saturday, Oct 6, 2012

To celebrate the official arrival of fall, I wanted to make something quintessentially… well, fall. And to me, that means pumpkin. I stopped by our neighborhood farm stand and was overwhelmed at the assortment of unique heirloom varieties.

RECIPE: Fancy Focaccia

  • By Laura Hobbs · Sunday, Mar 25, 2012

A little cheese went on, followed by my obsessive/compulsive placement of the zucchini and caramelized onions, followed by a little more cheese and some seasonings.

RECIPE: A Tune of Tuna

  • By Laura Hobbs · Sunday, Mar 11, 2012

This makes a lot of food for two people; it served as my lunchtime leftovers until midweek, and seemed to get better and better by the day. Another idea is to divide the shells into two smaller dishes, and bake one while freezing the other.

RECIPE: Rockin’ Ramen

  • By Laura Hobbs · Sunday, Feb 26, 2012

This recipe takes packaged ramen and amps up the flavor with additions like soy sauce, grated ginger and sesame oil. And instead of leaving the ramen naked, I like to add on plenty of fun and delicious toppings, like thinly sliced shiitakes, green onions, cilantro, and a blob of chili paste.

RECIPE: Movie Night Munchies

  • By Laura Hobbs · Sunday, Feb 19, 2012

What starts as perfectly yummy stovetop popcorn gets amped up with the addition of truffle oil, parmesan cheese and a nice blend of zesty spices, and mellowed out with plenty of melted butter. It’s perfect for a cozy night in with a movie.

RECIPE: Swoon for Salad

  • By Laura Hobbs · Sunday, Feb 12, 2012

The flavor combination can’t get much better – cheesy tortellini paired with crunchy green veggies and toasty pine nuts, creamy avocado and zesty sprouts, with a garlicky, lemony pop from the dressing.

RECIPE: Orange You Glad It’s Breakfast Time?

  • By Laura Hobbs · Sunday, Feb 5, 2012

While the end result is worthy of a standing ovation, the steps to get there are mind-numbingly simple – dipping canned biscuits into melted butter, rolling them in sugar and orange zest, and piling them all into a Bundt pan.

RECIPE: Soup Series, Volume 4: Chunky Tomato Soup

  • By Laura Hobbs · Sunday, Jan 29, 2012

We still have several months of winter weather ahead of us – let’s keep things warm and cozy with plenty of soup, shall we? Without further ado, the final recipe of the Soup Series: Chunky Tomato & Fennel.

RECIPE: Soup Series, Volume 3: Baked Potato Soup

  • By Laura Hobbs · Sunday, Jan 22, 2012

It starts with simple baked potatoes and turns into a creamy, cheesy pot of soup with some straight-forward help from a little flour, milk and cheese. On a chilly night when you want something hearty and comforting, this is the soup for you.

RECIPE: Soup Series, Volume 2: Lotta Gremolata

  • By Laura Hobbs · Sunday, Jan 15, 2012

On the first day, it’s a lovely brothy affair, with just the right consistency of a chunky soup. On the second day, the pasta has absorbed more of the broth, and what was once soup has morphed into a brothy pasta dish.

RECIPE: Soup Series, Volume 1: Cauliflower Power

  • By Laura Hobbs · Sunday, Jan 8, 2012

For the inaugural recipe for the soup series, I propose a toast: To eating well, eating wisely, and eating with plenty of friends in 2012. Until next week, friends!

RECIPE: Glued to Gluten

  • By Laura Hobbs · Sunday, Dec 25, 2011

Gluten-free baking is a different beast altogether, using ingredients that I don’t usually carry in my pantry. The texture and the flavor are surprisingly convincing, though, and the batter behaved just like a regular cupcake batter.

RECIPE: Scalloped Potatoes 101

  • By Laura Hobbs · Sunday, Dec 11, 2011

This is a classic, quintessential, flawless recipe, and I beg of you to keep it just the way it is. One small warning: You will want to eat the entire dish, in one sitting, by yourself, with a big bottle of Malbec, and Bill Withers on the hi-fi.

RECIPE: You’re Nuts

  • By Laura Hobbs · Sunday, Dec 4, 2011

This may come as a shock, so let me just rip the Band Aid right off: I didn’t cook anything for Thanksgiving dinner – in fact, I went out to eat. I know. I know! I’ve broken the rules.

RECIPE: Three P Quesadillas

  • By Laura Hobbs · Monday, Nov 28, 2011

These quesadillas are great as appetizers before a bigger meal, or on their own with all the fixings, like crumbled cotija cheese, fresh pico de gallo, sour cream, and thick slices of avocado.

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