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We've tried to expose Madeline to a wide taste palette, including some foods that kids find tough to love, like fish. In Haiti, her favorite fish dish is pan fried local Woz fish with a key lime butter sauce. While back in North America, we have adapted Madeline's favorite fish recipe, and make this Simple Lemon Butter Salmon. Madeline likes this Lemon Butter Salmon so much her hands shake with enthusiasm in between bites, and quite frankly, we adults aren't too far behind her! 

It is election weekend here in Haiti, which means comfort food is definitely in order. While elections anywhere can cause unease, unrest, and extreme emotions, in a country with few peaceful democratic precedents, a mood of wary watchfulness prevails. Back from travels and faced with an empty cupboard and blaring radio, I opted for one of my favorite comfort foods -- fresh baked Honey Oat Bread. This bread is easy to make, and the results are sublime. If you haven't made bread before, this a great place to start. Honey Oat Bread is fantastic as a sandwich base, as french toast, made into bread pudding, dolloped with fresh guava jam, or my personal favorite, smothered with honey and butter.

Here in Haiti, we are entering hurricane season, which often brings fronts of cool air and cloudy weather (just enough to trigger memories of cozy fall days further north). Back home, in Pittsburgh, the first tastes of fall are just around the corner. The summer's bounty of fresh veggies is still going strong, but the hint of cooler weather here has gotten us thinking about warm and satisfying comfort foods. This Simple Fresh Tomato Sauce is perfect for this in-between season: a fool-proof sauce packed with the bright fresh flavors of summer tomatoes, but warm, buttery, and comforting at the same time. This is hands down my favorite tomato sauce. Whether you're looking for a quick and easy, kid-friendly tomato sauce for pasta, or a rich and simple sauce that lets your summer tomatoes shine, this is the sauce for you.

There are earnest life plans behind the expressions of joy in this picture. Plans for lives and careers dedicated to making change and helping people. We have chosen a life living out these dreams, driven by our shared passion for service, a sense of calling, belief in the inherent goodness of people, and the possibility of changing both people and systems. I remember taking a personality inventory in our early dating years, the results, we were both idealists. At the time, this seemed like something we would grow out of. But over 8 years later, we still find the greatest fulfillment embracing our idealism together.

This week, as we marked 8 years of marriage and 11 years of cooking together, we celebrated with food. For occasions like this, we often find ourselves drawn to simple tasty meals that we can make together and snack on throughout the evening. Spicy plantain chips and guac are a regular snack in our house, that is more about eating together than elaborate preparations and complicated techniques.

My mother and sister flew to Haiti last week, the final visit in an amazing month of family guests. First Madeline's uncle arrived on a spur of the moment 48-hour trip to cuddle his new niece. Next to arrive was her grandpa and grandma, traveling to Haiti from Indiana, narrowly avoiding a political protest near the airport on the day of their arrival. Madeline's omi and opi from Canada made it in time to see her first smiles, and last week she met her aunt from Pittsburgh for the first time. It has been an incredible expression of love and support from both of our families as they trekked to Haiti, schlepping our many bags along with them. Each time, as I passed our little daughter over to her newly arrived family member, it was a moving experience. Perhaps it's the postpartum hormones... but there was just something about the contrast of having moved to a new place without family, and then watching the faces of our parents and siblings as they held our daughter for the first time that put a lump in my throat. So how does this all relate to this most excellent black pepper lime caesar salad recipe you might ask? My family is nuts for caesar salad. So as I paced the house waiting for my mother and sisters' delayed flight last week, I made my new favorite variation with black pepper and lime. I perfected this version over the last few months while pregnant and unable to eat the classic caesar dressing with raw eggs. I discovered mayonnaise to be a creamy and delicious substitute and swapped out the traditional lemon in favor of local key limes. This is an addictive dressing, so I recommend just going ahead and doubling it the first time.

In the countdown before our departure, we have been cooking and eating our favorite things... with maple syrup topping the list! We are both mad for maple; we like it in baklava, with smoked salmon, in granola, mixed into french toast, even baby back ribs, and we stockpile it compulsively. Last month we set out to make a fall/winter dessert that would showcase this extraordinary elixir at it's finest, and a dark almost bittersweet Blackstrap Molasses and Fresh Ginger Cake with Salted Maple Buttercream was the delicious result. This dessert was a team effort, while I whipped up a spicy molasses cake, Paul boiled down dark amber maple syrup, whipped eggs yolks and butter to a creamy consistency for a transcendent, incredible salted maple buttercream. Paul made Salted Maple Buttercream no less than 4 times in the past month, and while we try to avoid superlatives, I'm pretty sure this is the best flavor of buttercream I have ever tasted. Paul's comment, as he made batch after batch; "remember this one, I want a big bowl of salted maple buttercream for my last meal." 

Rebecca has always had strong food cravings; from adventures across the city to find the most mouth puckering sour candy, to a months long quest to reproduce a Vietnamese street food from our travels. While spousal cravings can get a bad rap, I'm personally a big fan. Spur-of-the moment homemade rice crispy treats, check. Ten versions of fried potatoes in a week, twist my arm. Or, most recently, a grilled cheese to beat all other grilled cheese sandwiches: perfectly crisped bread, an extra creamy cheese mix (including cream cheese), and smokey bacon. Not an everyday meal, but a craving induced celebratory treat. In addition to our upcoming move to Haiti, Rebecca and I are celebrating another exciting life change. Rebecca is just entering her third trimester of pregnancy, and we couldn't be happier! We're expecting our little son or daughter to make an appearance in early February, with a planned delivery in Port-au-Prince, Haiti. And if they come out craving ooey gooey cheese...we'll know why!

Having an American-Canadian binational marriage comes with perks, one of which is two Thanksgivings: twice the feasting, with just enough time in between to allow for a full recovery. In honor of Canadian Thanksgiving, and the coming of cold weather, we wanted to share our go-to roast bird. This simple recipe avoids the complex trussing, stuffings, bags, frying, brining, injecting, or other techniques that can mystify and frustrate the home cook. Our Garlic Lemon Roast Chicken is ready for the oven in minutes, works every time, has moist meat and crispy skin, and is deeply infused with the flavors of lemon and garlic.

The first time I met Rebecca's grandmother (Oma, as we called her), she made me chicken schnitzel. This was not your cafeteria or greasy diner schnitzel. Oma's ability to transform the humble chicken breast in her old cast iron pot, into something both simple and sublime, was incredible. Her schnitzel had a buttery flavor without being greasy, a perfectly fried crisp exterior with a moist, juicy, flavorful interior. Nearly every time we visited, regardless of the time of day, even breakfast, Oma would have a fresh plate ready for me. With Oktoberfest celebrations upon us, we thought it was time to share her Butter Chicken Schnitzel. If you're worried about frying in butter, remember that when properly fried, only a small fraction is absorbed during cooking.

Everyone needs a go-to chocolate chip cookie recipe. This is mine. This Oat Chocolate Chip Cookie combines the luscious butteriness of the classic grandma-style cookie with the chewy texture and nutty flavor of oats and the rich warmth of extra vanilla. While Rebecca (and the health department) may not approve, I'll also share that this dough is almost as good raw, as it is baked!  Our recipe is relatively light on chocolate chips, but feel free to amp up the chocolate if you prefer. Treat yourself!

In high school while browsing for recipes for a Mother’s Day brunch, I was struck by a colorful sounding 'Stoplight Salad' in my Mom’s copy of Simply in Season. My sister and I added it to our Mother’s Day menu that year, and it became a family staple. Through the years, I have created my own version with a bit more of a Southwest flair, swapping in a potent lime-cumin vinaigrette and handfuls of herbs and fruit for contrast. In college, when I needed a dish for a potluck with some Amish friends, I didn’t think twice before whipping up my Southwest Black Bean Salad…what had seemed like a good idea in my dorm room started making me nervous when I saw my garishly bright salad sitting amidst a table of creamy noodle casseroles. Before I could withdraw my food offering, the head cook stuck her spoon in my salad, and I was given a nod of approval, I quietly let out my breath and tried to act nonchalant. Southwest Black Bean Salad is a pungent, bright, and refreshing salad with corn, tomatoes, herbs, and a customizable base of seasonal vegetables and fruit. It has been my most requested recipe over the years, and is an infinity adaptable salad that will be devoured every time. I’d love to hear your favorite combinations! To read more about Simply in Season and our other favorite cookbooks, check out our Bookshelf.

We all have our food indulgences. For Paul, it is a perfectly seared steak. For me, it is a custardy coffee dessert. This incredibly easy mousse recipe adapted from Gordon Ramsey, uses mascarpone cheese as a brilliant shortcut to avoid messing with egg whites. Somewhere between a classic mousse and an airy cheesecake, this Mocha Mascarpone Mousse is a crowd favorite. If you find the coffee and chocolate combination stuck on the brain, check out two of our other favorites:  Mexican Chocolate Custard Cake & Black Fudge Pudding Cakes.

I was in the mood for a new breakfast dish one morning a few years ago, as I hungrily browsed the web for inspiration. The promise of both incredible lift and alluring creamy texture initially drew me to the Dutch Baby. This is an odd name for a fantastic hybrid dish that brings together the best of a popover, crepe, and pancake: spectacular poof, crispy edges, and subtly sweet custard-like middle. Rush your guests to the table as this flamboyant beauty of a breakfast dish comes out of oven!

It’s a holiday week, and we’re eating hotdogs. To be honest, hotdogs have long been a favorite of mine, and our freezer is stockpiled, prepper-style, in case of a global shortage. We got sick of the soggy, too large buns and obvious condiments, and for this grilling season we’ve gotten creative and kicked out the bun, brought on the tortilla, and seriously ramped up the flavors for gourmet Loaded Hotdogs. We wanted to share our favorite flavor combination; where ketchup and mustard are supplanted by tart homemade quick pickled red onions, tangy guacamole, creamy queso fresco cheese, and if you are feeling decadent, crispy bacon.

Four years ago, in dreary mid-April, Rebecca asked me what I wanted for my Birthday dinner. I'd been preparing for the question, and quickly pointed to a quirky recipe I'd found for Watermelon Chiffon Pie. The pie was a winner; light, airy, and fresh, with the undeniable, but subtle flavor of fresh watermelon. This oddly addictive pie balances a sweet buttery graham crust with an almost cucumber-like freshness in the fluffy pastel-pink filling. While I request it every April, the best flavor comes from using fresh-from-the-market local watermelon in the heat of summer.

Grilling is our cooking method of choice for these early summer days, but it's not all about the meat.  Actually, our summer diet has tilted vegetarian since we started making this Grilled Greek Salad. I dreamt up this colorful dish in the colder months, with longings of summer. This salad knocked our socks off and had my meat loving husband requesting more. We made Grilled Greek Salad through bitter March sleet, April winds, and May rains. And now finally, with seasonal vegetables and balmy temperatures, we can grill in the sunshine. Unlike some grilled salads, this isn't grilling for cuteness. Grilled Greek Salad is a hefty, hearty entree salad, that relies on the grill to give the peppers, onions, and tomatoes their luscious char, and to add caramel sweetness to tangy halloumi cheese. Topped with kalamata olives and a tart lemon-zest vinaigrette for contrast, this salad is dynamic. Halloumi, for those not familiar, is a hard salty sheep-milk cheese from Cyrpus, a great cooking cheese that keeps its shape and texture at high heats.

In honor of festive eats and Mexican flavors on this Cinco De Mayo, we wanted to share one of our latest favorites: Smokey Ancho Cheddar Burgers. Despite the ample use of homemade Garlic Ancho Chile Paste, these burgers are not spicy, but bursting with sweet roasted garlic and smokey, earthy, dried anchos. Tangy melted cheddar, addictive ancho mayonnaise, and bright bursts of Yucatán Quick Pickled Red Onions garnish this delicious burger to mouthwatering perfection.

Charred Ancho Mexican Red Rice has a mellow chile flavor and vivid hue which highlights the smokey, slightly sweet and garlicky flavors of our Garlic Ancho Chile Paste. This spicy rust colored Mexican red rice is complex and filling and can be served as a main, as a side dish to slow roasted meat, or as a starch base. Ancho chiles are ubiquitous in Mexican cuisine, we love their mild fruity flavor and always keep a large quantity on hand. Prolific Mexican cookbook author Rick Bayless, from whom this recipe is adapted, describes the flavor of anchos as “sweet dark cherries, prunes, and fresh tobacco." Charred Ancho Mexican Red Rice is an unusual rice dish, and one that has the benefit of being quick to make and can be easily made ahead, perfect for entertaining.

We are celebrating our one year blog anniversary with cake. We wanted an extraordinary cake for the occasion, one with a funky twist, moist flavor and sumptuous icing. Three Layer Parsnip Cake with Cream Cheese Frosting is our adaptation of the wonderful Diane Morgan's recipe. This fantastic, vegetable loaded cake mimics the spice and texture of a carrot cake, adding a mysterious subtle sweetness with the nutty flavor of grated parsnips. Since we discovered this parsnip cake a year ago, carrot cake just doesn't do it for us anymore.

In Pittsburgh we are beginning to see the first glimpses of spring. As I write, rain and fog are rolling over the city -- an oddly welcome change after months of snow and ice. With Saint Patrick's Day festivities this weekend, we thought it appropriate to celebrate the coming end to winter with our streamlined take on the rich and unctuous Flemish Beer Braised Beef & Onions, Carbonnade de Boeuf. This dish uses beer for 100% of the braising liquid, so pick one you really like. I used my homebrewed brown ale, which has a rich toastiness and mild bitterness. Be careful using a bitter or hoppy beer, since the cooking will concentrate these flavors considerably. While this dish takes some planning ahead (around 4 hours start to finish), it is straightforward to make and works every time. Your house will be filled with the enticing aromas of caramelized onions, braising meat, and simmering beer. 

For Paul, hot fudge pudding cakes evoke memories of childhood birthdays in Tanzania and this sweet treat that is both cake and pudding in one. Somewhere between a fudge brownie and a custard, there is not much to improve in this sumptuous chocolate dessert. If you are a hot fudge pudding cake novice, it is an easy, quick, and guest impressing dessert that assembles like a science project. In our version, Black Fudge Pudding Cakes, we deepen the flavor with rich black cocoa powder, espresso, and dark chocolate chips. This week we made one batch to serve eight... and found that it only served two, delicious!