The Food In-Laws

latest from the blog

  • Wednesday Q&A – 3/22/23

    Welcome to the place where your two bloggers ask each other one question each week. We hope you enjoy them as you learn a bit more about us – sometimes we even learn more about each other! Ray’s question to Karen: Q: You’ve spent quite a bit of time in the garden lately – of…

    READ MORE

  • Wednesday Q&A – 3/15/23

    Welcome to the place where your two bloggers ask each other one question each week. We hope you enjoy them as you learn a bit more about us – sometimes we even learn more about each other! Ray’s question to Karen: Q: How do you rank your poached egg making skills – beginner, intermediate or…

    READ MORE

  • Wednesday Q&A – 3/8/23

    Welcome to the place where your two bloggers ask each other one question each week. We hope you enjoy them as you learn a bit more about us – sometimes we even learn more about each other! Ray’s question to Karen: Q: Have you ever made a Baked Alaska? If not, have you ever tasted…

    READ MORE

  • Wednesday Q&A – 3/1/23

    Welcome to the place where your two bloggers ask each other one question each week. We hope you enjoy them as you learn a bit more about us – sometimes we even learn more about each other! Ray’s question to Karen: Q: Lobster Thermidor, steamed lobster with clarified butter or a lobster roll – which…

    READ MORE

About us

welcome to the food in-laws

We’re a brother in-law, and a sister in-law who love to talk about food and all things related. From recipes we create, to recipes we’ve tried, to kitchen gadgets, cookbooks, dining experiences and more!

READ MORE

The Food In-Laws On Instagram

A freshly baked loaf of bread and a pot pie inspired soup that contains everything I love about a pot pie, the filling, and nothing that I hate about it, the crust! When you want biscuits, but don't feel like cutting them out. After a month long illness culminating in a bout of pneumonia, I'm finally back in the kitchen. I kept it simple by making Cacio e Pepe Focaccia from Savory Baking by Erin Jeanne McDowell @emcdowell. Coho Salmon baked with olive oil infused with fennel, ginger, and lime served over a bed of tri color quinoa. Scampi style shrimp served over peas, and Jasmine rice flavored with thyme. The first #rainydaybitescookbookclub challenge for 2023 is here! This Dutch Baby is from @emcdowell Erin Jeanne McDowell's most recent cookbook Savory Baking. The recipe calls for candied bacon, but I didn't have any. My pivot was to fry up some rosemary ham and serve with eggs fried over easy. I know I went rogue, but it was so delicious, I don't regret it!