“And in the morning, I’m making waffles!” …said someone else. Not me. Not ever.
In my profile for a recipe curation website, my inability to make waffles earned a mention. Either they’re too dense & chewy, or the flavor is off, or I’m impatient and take shortcuts. Beating egg whites dirties another bowl, and the red light on the iron is only a suggestion. Maybe you can see why I could never conquer this recipe. Until, that is, my boss took pity on my attempts. What follows is the recipe that he gave me. Yes, I even whipped the egg whites. Fine, I’ll admit that it’s worth it. Continue reading →
I was once asked what one thing I could not go a week without. Most people would answer “a shower,” or “the Internet,” but I decided to be a little more honest. In my heart of hearts, I know that I could never to a week without carbs. My parents once tried the Atkins diet… I would make it one hour. And the tragic irony is that I cannot bake. I just cannot handle the yeast and the raising and the temperature and the patience. Thank goodness for my fiancé. He tries not to buy bread and instead bakes it himself. Without a bread machine. What is this sorcery?
My fiancé and I make this recipe together whenever we can and play with the additional ingredients. (TRANSLATION: I gave this recipe to my fiancé and he makes them while I suggest delicious flavors.) This cheese came from the magazine where I work, and it made these bagels as good as they’ve ever been. I would like to say, though, that a nice black-pepper or rosemary-parmesan bagel is often just as amazing. Continue reading →
Everyone has grown up with mac ‘n’ cheese. The blue box with the orange dinosaur, or maybe your family was fancy and used that yellow block of self-proclaimed “processed cheese product.” Either way, there comes a moment when you realize that there is so much more to this dish. It’s like a rite of passage into adulthood—when you are finally able to serve your favorite childhood meal to your adult friends with no sense of shame.
I recently started working at a cheese magazine. Yeah, there is such a thing. And it’s exactly what you would think: boxes of cheese arriving at our door daily, cheese tastings as a required part of your job, extra cheese being handed out to everyone. And now with more cheese than I know what to do with (just kidding, I know exactly what to do with it), I have been perfecting my family’s mac ‘n’ cheese recipe. Seriously, this recipe is the culmination of years of family tradition, hours of free-time, and over $200 of cheese in my refrigerator. Continue reading →
Cold weather and golden-red leaves have arrived, officially marking the beginning of comfort food. Sweaters, boots, and mittens have come out of hibernation, and the sandals have been sent away for another six months. Meanwhile, I’ve been saying goodbye to fresh tomatoes and raspberries. Bur before you get too upset, welcome squash, thick stews, and hearty bread into your kitchen.
My hometown is only minutes away from a historically German settlement, so I feel comfortable saying that I know my comfort food. This soup has never failed to hit the spot, both warming and filling. Until recently, it was a bit of of hassle to make. The soup needs to be blended. I tried both a hand crank and a blender with varying degrees of success, but neither one was terribly practical Luckily, I was feeling generous one day and bought an immersion blender. This gadget isn’t practical for everyone, but living with a small kitchen and no blender makes this tool golden. Continue reading →
When I was in my final semester of undergraduate, I enrolled in an 8-week short course on cooking for the college student, aka cheap, fast, and (hopefully) healthy. Unfortunately, I found myself a little over qualified. I was one of very few upperclassmen and the only person to have worked in a restaurant. Most days this discrepancy wasn’t an issue; I enjoyed the class because it gave me an hour a week to discuss food. But, while the class as a whole was fun, the first ten minutes were always a gamble. Class members traded off bringing in food that they believed was good for students. These moments served as quite the teaching opportunity. For example, some muffins reinforced that baking powder and baking soda are not interchangeable. Potatoes are not good mix-ins for spaghetti. “I Can’t Believe It’s Not Butter” is not a substitute for butter in most baking.
When it came time for my turn, I decided to challenge myself . I would create my own recipe, keeping it cheap and practical. I’ve seen spaghetti squash recipes, but none of them utilized “cheese” like I wanted. And so I created a spaghetti squash & cheese recipe that I have since fallen in love with. Continue reading →