If you’re not from the South, pimento cheese may be a mystery to you. Is it a cheese that you buy in a block? Is it a cheese that comes in a jar? What the heck is a pimento anyway? Pimento cheese is a cheese spread that you can put on crackers or Alex’s homemadeContinue reading “Pimento Cheese, Please”
Category Archives: Uncategorized
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”
The Ramen Quintet
I will start this by saying there is nothing wrong with a bag of ramen. In fact, there is a lot right. All of the carbs, the salty broth, the dehydrated veggie packets that you tell yourself make it healthy. Maybe you’ve even upgraded from Top Ramen and are going international and trying some findsContinue reading “The Ramen Quintet”
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”
Trashy Vegan Taco Party Plate
I don’t know about you, but my Anglo ass craves a trashy taco. Taco Bell. Tex-Mex. Don’t get me wrong, I LOVE a legit taco. But I’m talking about that craving. That need for a totally garbage taco. I’ve got a plan for you to bring a mostly veggieless vegan taco to the party forContinue reading “Trashy Vegan Taco Party Plate”
Roux, Gumbo, and You
Far before I moved to the Gulf Coast in 2006, I was obsessed with Cajun and Creole food. I’d cooked up plenty of Zatarain’s from a box and topped everything with Tabasco. But, let’s be honest, good Cajun food requires time, energy, and an understanding of the food culture that you cannot get outside ofContinue reading “Roux, Gumbo, and You”
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