by Kristen (your friendly, skeptical, trying-not-to-gag blogger) Let’s get something out of the way right now: I don’t like goat cheese. I know, I know. Somewhere a French cheesemonger just fainted into a wheel of camembert. But in the interest of journalistic integrity and pretending I’m the kind of person who can appreciate “complex flavor profiles,” I’ve put my personal taste aside and assembled this thorough, thoughtful guide to the weird little wedge that is goat cheese. Let’s dig in (metaphorically—I’ll be snacking on cheddar). 🐐 Where It All Began: Goat Cheese Origins Goat cheese, also known as chèvre (the
Tag: food
The Two Suite Sour: Like a Tuxedo in a Dive Bar
Let’s be clear: the Two Suite Sour from Glass Backwards is not here to hold your hand and tell you everything’s going to be okay. It’s here to throw on a velvet blazer, kiss your forehead, and whisper, “We’re doing crimes tonight.” This cocktail starts out all business—a classic sour formula dressed to impress—but then it turns around and throws a splash of orange juice in your face like an unrepentant scamp. Think of it as the lovechild of a fancy cocktail lounge and a very charming, very reckless European exchange student who may or may not have a fake
Hazelnuts: Rich Girl Energy in a Shell
Because your pantry deserves better than raw almonds and self-loathing Let’s talk about hazelnuts, the trust fund babies of the nut world. They’re small, fancy, expensive, and taste like generational wealth dipped in chocolate. Unlike the culinary deadweights that are plain cashews or the cardio bro energy of almonds, hazelnuts are here to say, “I don’t do CrossFit. I do croissants.” You may know them as the main character of Nutella, the whisper in your bougie latte, or the thing you pick out of a Ferrero Rocher before remembering you’re supposed to savor it, not Hoover it like a Roomba with trauma. But
Pancetta: Or, How to Make Bacon Fancy and Italian
Ah, pancetta. The word alone rolls off the tongue like a delightful Italian serenade, conjuring images of nonnas lovingly stirring pots of pasta while judging you for not eating enough. It’s the kind of ingredient that makes you feel sophisticated just by saying it—Oh, this? Just a little pancetta I tossed in. No big deal. It’s basically bacon, but with an accent and a better wardrobe. What Even Is Pancetta? Pancetta is Italian cured pork belly, which means it is made from the same part of the pig as bacon. But while bacon is smoked like it’s trying to get kicked out
Recipe Review: Hot and Smoky Baked Beans (Or, How I Accidentally Made a Life-Altering Amount of Beans)
There are two kinds of people in this world: people who think baked beans are a side dish, and people who are correct. Baked beans are not a side. Baked beans are a meal. Baked beans are the moment. And if you are not giving them the love and attention they deserve, I regret to inform you that you are living your life incorrectly. Which brings me to this recipe: Hot and Smoky Baked Beans from Smitten Kitchen. I made them. I modified them. And now I’m here to tell you that these beans are my new calling. Let’s Talk About “Modifications” Listen, the recipe is a
Olive Oil – The Suit and Tie of the Kitchen
Olive oil. You know it, you love it, and if you don’t, you’re either deeply misguided or just wrong. It’s the Jennifer Coolidge of cooking oils: versatile, timeless, and the right kind of extra. Whether you’re roasting vegetables, marinating meats, or trying to pass off store-bought bread as “artisan,” olive oil is the reason you’ll succeed. It elevates, enriches, and makes you feel like you actually know what you’re doing in the kitchen. But olive oil is more than a pantry staple; it’s a lifestyle. It’s the ingredient that tells everyone, “I may not have my life together, but I have
Beets: The Lovechild of Dirt and Candy
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
Lafitte’s Blacksmith Shop: Where Pirates, Ghosts, and Hurricanes Collide
If you’ve ever thought, Wow, I wish I could drink something that tastes like Hawaiian Punch but could legally power a lawnmower, then boy, do I have a drink for you. But first, let’s talk about Lafitte’s Blacksmith Shop because the history of this place is wilder than a Florida Man on meth riding an alligator. Lafitte’s is allegedly the oldest bar in America, and it looks like it. The building is so old, it makes your grandma’s creaky knees look futuristic. Founded in the 1700s, it was supposedly a cover for Jean Lafitte—a pirate, smuggler, and general bad boy with a
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
I Went to Café du Monde, and Now I’m Addicted to Beignets (and Powdered Sugar)
Here’s the thing about New Orleans: It’s a city built on poor decisions. And when I say poor decisions, I mean of the delicious, deep-fried, definitely-not-calorie-conscious variety. Enter Café du Monde, the OG beignet capital of the world. It’s a tourist trap, yes. But unlike most tourist traps (looking at you, chain restaurants in Times Square), this one is 100% worth the hype and the powdered sugar lung damage. First Impressions: Powdered Sugar Enthusiast Paradise The man and I approached Café du Monde with the determination of people who’ve just Googled “New Orleans must-eats” and believe in following the will of the