Seafood Chowder! Chowda!

The cold weather is starting to set in, and that means it’s time for even more comfort food. This week, Erin and I will be bringing you two iterations of chowder. I’m going to start off with a creamy seafood chowder with salmon and scallops. This recipe is simple, delicious, filling, and comforting, perfect forContinue reading “Seafood Chowder! Chowda!”

Easy Homemade Baguettes

Baguettes? you may be asking. What the heck, Alex? But let me assure you that I’m bringing you a simple recipe. No barm, no starter, just a packet of dry yeast, some flour, some water, and some salt. Simple, I promise! In just a few easy steps, you’ll have two or three baguettes for someContinue reading “Easy Homemade Baguettes”

Ramen Week, Part One: Vivien Ryder’s “Stay Alive, Get a Ramen Club”

A few years back, when everyone I knew was trans, lost, and struggling, my dear friend Vivien J. Ryder began a project called “Stay Alive, Get a Ramen Club.” The conceit was that if transgender people signed up on her Google doc, and stayed alive despite all the trauma in their lives for one yearContinue reading “Ramen Week, Part One: Vivien Ryder’s “Stay Alive, Get a Ramen Club””

Yogurt — It’s What’s for Dinner!

I’m not quite sure why Americans only think of yogurt as a breakfast item or a Jaime Lee Curtis-sponsored snack product, but the history of this dairy wonder is literally over 7,000 years old and thus has far more uses than granola dampener or fruit-on-the-bottom. Today, we’re going to look at three different uses forContinue reading “Yogurt — It’s What’s for Dinner!”

Lower-fat Greek Yogurt Cheesecake with Peach Compote (and full-fat buckwheat crumble)

This is a lighter version of a classic dessert, perfect for these hot end days of summer. It’s a bit specialized, so let me tell you the equipment you’ll need first. EQUIPMENT silicone cupcake molds of some fanciful variety (flowers, here) a baking pan deep enough for 1/2 and inch to one inch of water,Continue reading “Lower-fat Greek Yogurt Cheesecake with Peach Compote (and full-fat buckwheat crumble)”

Macarons with Brynn Martin

By Guest Blogger Brynn Martin Macarons! As finicky as they are beautiful (and tasty). I’ve been determined to tackle these fussy sandwich cookies (pastries? delicacies?) ever since I tasted my first one at a bakery in Omaha, Nebraska of all places. I’ve made batch after batch and have finally (almost) mastered them, so I’m hereContinue reading “Macarons with Brynn Martin”

Cream of Anything Soup — Squash Edition

Growing up, Campbell’s Cream of [fill in the blank] Soup was my go-to comfort food. My grandmother always had cans in her cupboard to cook with, and they were what I would pop open for lunch any time I was staying over, which was a lot. When I started cooking seriously, this was the thingContinue reading “Cream of Anything Soup — Squash Edition”