Let me tell you about the time I spent an hour and a half making something that tasted like a baked potato… in witness protection. This is a story of betrayal. Of high hopes and creamy promises. Of bacon grease and different kinds of potatoes that conspired to whisper, “You could’ve just used the microwave.“ The Soup That Lied to Me Look, I’m not here to slander soup. I love soup. Soup is cozy. Soup is healing. Soup is what I make when my mental health is in the “let’s chop vegetables to feel something” stage. But this soup? This soup
Tag: recipe
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
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
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
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
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