By someone who didn’t sign up for this but now has very strong opinions about root vegetables. Let’s talk about beets. You know, those ruby-hued orbs lurking in your CSA box, looking suspiciously like they were dug up by a particularly ambitious raccoon. Beets are the kind of food you either adore with the fiery passion of a thousand suns or regard with the same enthusiasm you’d reserve for jury duty. For the uninitiated (or beet-haters seeking enlightenment), here’s everything you need to know about these earthy nuggets of joy and/or regret. What Even Are Beets? Beets are root vegetables, which means they grow
Category: Food
These Chocolate Cupcakes Slapped So Hard They Reshaped My Entire Reality (But the Frosting Could Chill a Bit)
Let’s get one thing straight right now: these chocolate cupcakes from Little Upside-Down Cake? Absolute bangers. The kind of bangers that make your ancestors rise from the grave just to whisper, “Nice work.” But, as with all triumphs, there was a minor caveat—a frosting situation that was, shall we say, less Beyoncé and more that one time I over-shared in a meeting. So buckle up, buttercup, because I’m about to break down exactly why this cupcake recipe is the undisputed heavyweight champion of my baking repertoire… and why the frosting needs to sit down and reflect on its life choices. Step
The Salmon Mango Bango from Food Wishes is the Perfect Recipe to Trick Your Friends into Thinking You’re a Fancy Chef
Folks, gather round. I’ve got a hot take for you today: if you’re not making Food Wishes’ Salmon Mango Bango, you’re playing yourself. You’re living in a world of dry chicken breasts and uninspired pasta dishes while this zesty, sweet, spicy salmon masterpiece is just waiting for you to level up your kitchen game. I tried it, loved it, and here’s why you need it in your life ASAP. Step 1: Preparation is Key (Even if You’re a Disaster in the Kitchen) Let’s get one thing straight: this recipe is easy. Like, stupidly easy. I’m talking “it’s 7 p.m., you just realized
Mexican Chicken Tostadas: A Culinary Journey That Involves No Actual Skill
Let me set the scene for you. I’m standing in my kitchen, holding a recipe from Food to Film that promises Mexican Chicken Tostadas. I’m not entirely sure what I’ve done to deserve this, but as it turns out, I am about to make the best shredded chicken of my life. Despite my lack of competence, despite my questionable use of measuring spoons, and despite the fact that I used store-bought tortillas and coleslaw because I am both lazy and under no illusions about my culinary abilities. So if you, like me, are someone who can’t be trusted to boil water without supervision,
Beet Box: Turning Purple Never Felt So Violent
Okay, first things first: beets. If you’re anything like me, you’ve probably spent a significant portion of your life avoiding them. I mean, they look like tiny heart transplants waiting to happen, and they taste like… the Earth. Not “earthy,” not “fresh,” just straight-up dirt. If you told me they were dug up yesterday by some farmer named Hank, I would believe you. So when I came across *The Kitchn’s* *beet box* recipe, my initial reaction was a healthy dose of skepticism and fear. But, seeing as I am a mature adult who tries new things (this is not entirely
Chicken Marbella
You know those recipes where you look at it and think, “That can’t possibly work?” Hello, Chicken Marbella from the blog Seasonal Cravings. It’s chicken marinated in a sauce made of… Wait for it…. Prunes, olives, balsamic vinegar, capers, and olive oil. Did you SEE that it says PRUNES?! It sounds so wrong, yes? Color me corrected on this one guys. It’s delicious. It’s this wonderful fruity sauce with complex Mediterranean undertones that plays along the tongue and kinda makes you wish you made more. The crazy thing? I know that the prunes were pivotal in making this so damn yummy.
Tempeh Bacon
Tempeh Bacon From But I Could Never Go Vegan by Kristy Turner I have a crack like addiction to bacon. For me, it just makes every meal better. I believe that you could put bacon in anything and it’ll be ten times more delicious. I have yet to be disappointed by this logic. The problem though is… well, bacon is unhealthy. It’s something I know on a certain subconscious level, but routinely push away because the idea of not having bacon is low key devastating. But people, I tried today. I really gave it a solid effort by making the tempeh bacon recipe in
Chouquettes (Sugar Puffs)
I think we all, at some point in the middle of being locked in at home, will run out of frozen dinner and start to actually cook. Or in my case, BAKE. I love to bake. The end result is most likely yummy and full of sugar, two elements that I love to have incorporated into my food. You can see why chouquettes sounded good. They’re sugar puffs. That must mean yummy. Sugar + yummy makes me happy. My chouquettes turned out… a little deflated. Let’s just say that they did NOT look like what I saw on Chocolate and
Pressure Cooker Lentils
This was unexpectedly well liked. Even my fiancé thought he’d give the Mr. Yuck face to this… but he didn’t. To be honest, I only made this because I have this rad pressure cooker from Breville and I try to find reasons to use it. Regardless of recipe, whether it sounds good or bad, if it requires a pressure cooker, I gleefully save it so I can whip out that bad boy and press “Power”. So when these pressure cooker lentils appeared on my browser, I thought, “YES!” My fiancé wished I would just make your everyday Mexican beans and
Creamy Crab Croquettes
Many times I choose a recipe simply because I think it’ll be a challenge. You could think of it almost as an invitation to fail, because failure means I learned something. Spoiler alert: I did not fail. This recipe was oh-so-delicous. So delicious that my significant other became homesick. It reminded him too much of food served at Fisherman’s Wharf in San Francisco. It was the best compliment he could’ve given me. The recipe of course is for Creamy Crab Croquettes stolen from Beyond the Plate. We couldn’t decide which way was better–fresh out of the fryer or straight out