Asian Pork Meatballs

We love having parties and are always looking for something that is going to be a crowd pleaser. Our Asian Pork Meatballs are the perfect alternative to the cocktail meatballs that we have all grown to love. You know the ones with the grape jelly and chili sauce, which sound gross but we all know are good. So we gave these meatballs a try and found that they are delicious. The ingredients are all Asian inspired and will surprise your guests. You can serve them in a dish like we did or on a platter. You can also use ground turkey or chicken if you don’t eat pork....more

Parmesan-Crusted Asparagus Recipe

 How do you make your family beg for asparagus? Simply bake up these Parmesan-Crusted Asparagus, green stalks coated in a cheesy breadcrumb mixture and baked to a golden crisp....more

Are You a Crafter or a Baker?

I have this whole theory about why I am a better cook than a baker. Baking involves following instructions and being exact. Cooking, much like crafting, can bend the rules. You can add a little of this and a little of that, and it might just make things better. Do that with baking, and your soufflé won't rise. I am a crafter. I love to cook and craft—baking, not so much. ...more
I feel like a Brafter. Baker + Crafter.more

Tasty Tuesday: Filet

Even though I'm the queen of chicken dishes, I do like to switch it up for my husband's sake every now and then. He loves a good filet so I asked one of my best friends for an easy (Julia proof) filet recipe. I swear this is easy and delicious (well, I don't eat filet, but my husband swears it is). I made filet for him for Valentine's Day last year and then I repeated for Valentine's this year with his parents in town....more

How to Perfectly Sear Scallops

Have you always wanted to sear a scallop like they do in fancy restaurants? Well, look no further, because we have a step-by-step guide that will show you how to properly sear a scallop. The art of the scallop is in the pan. We used a cast-iron skillet to achieve the perfect sear. 1. It is very important to make sure that your scallops are dry before you place them in the pan. Use a paper towel and pat the scallops gently.   ...more

Chef Cooking Quirks

I think some of the most interesting things to read on food blogs are the little anecdotes behind the blogger or random insight into who the blogger is. Every so often I like to include a little casual blurb about myself….So in this installment, I thought I’d focus on the various quirks that I’m learning about myself in the kitchen….I’m a quirky, weird person in general so it’s no wonder that it’s translated into my kitchen as well. ...more

Shopping at an Indian Grocery Store

Last weekend, I walked into the kitchen and peeped into my cylindrical shaped porcelain jars to make sure I had all the ingredients I needed to cook the next day. I realized then that all my jars were empty of spices....more

Dessert...Spring Rolls?

Dessert...spring rolls? New recipe on The Aud Life!

Meatless Monday No. 12 - Portobello Mushroom Burgers & Crispy Sweet Potato Fries

Well, I did it... as promised, I restarted my Meatless Monday experiment and cooked dinner for Peter and I tonight. ...more

First Impressions of the Nobel Prize winning Chef Massimo Bottura in Modena, Italy

I have passed the Osteria Francescana many times before while perusing through Modena.  If you are a tourist, visiting for the first time, it is highly unlikely that you will pass it unless you specifically plan to go past.  It is off the historic main streets on a mainly residential side street. ...more