Jump to recipe I recently turned 28 years old, but I’m going with 24 instead because I like the sound of that better. I know everyone older than 30 will read that and laugh—I can just hear my New Yorker relatives now, telling me to just wait until I’m their age—but I will not acceptContinue reading “Channeling college with ramen”
Author Archives: Bethy St. John
Børk de floogen: Swedish meatballs
As a kid (and still as an adult), my mom and I would take the occasional trip to northern New Jersey to spend the day at our local IKEA. I loved opening and closing all the kitchen drawers (no slam!) and checking out all the kid bedroom setups. We’d usually leave with a giant cartContinue reading “Børk de floogen: Swedish meatballs”
What the funk is ‘nduja?
A couple months ago, when I tried Calabrian chiles for the first time, I was inspired by the Bon Appetit Test Kitchen staff’s obsession with these particular flavor bombs. So when Bon Appetit’s Facebook account reposted an old article about Molly Baz’s love for ‘nduja (not to mention an even older article written by ChrisContinue reading “What the funk is ‘nduja?”
My anticlimactic experience with green tea
Some of you may remember my first experience drinking tea. It was a roaring success that has sparked many an afternoon tea since. But as much as I have come to love a warm cup of tea, in the last six years, I’ve still only had breakfast and chai. Most of my hesitance for tryingContinue reading “My anticlimactic experience with green tea”
This cheese is not the GOAT
Around the corner from my apartment is a lovely little shop called The Wine and Cheese Cask. Stocked with wine I don’t drink and cheese I don’t eat, I appreciate its diverse offerings while limiting my purchases to Sam Adams and prosecco. Like any non-psychopath out there, I love mozzarella, parmesan, and mild cheddar cheese.Continue reading “This cheese is not the GOAT”
Dumplings: From wishful thinking to weeknight dinner
Each week, I scroll through my many recipe repositories to figure out the following week’s dinner plans: Pinterest, NYT Cooking, Food52, cookbooks, and Instagram. It’s my way of coping with the Sunday scaries. This blog has meant that in addition to finding dinner recipes that don’t leave us in a food rut, I also needContinue reading “Dumplings: From wishful thinking to weeknight dinner”
Butternut be butternut squash
Last weekend, my dear mama came to visit me in Massachusetts. Given the ongoing pandemic and the grim weather forecast, we decided spending the day redecorating my apartment and trying new recipes was the best game plan. Outfitted with a new area rug, a delightful wooden whale for my bedroom wall (his name TBD), andContinue reading “Butternut be butternut squash”
Jerk chicken puns are too tasteless for this blog post
If you’ve perused the original Picky Eater files, you know that bland food is my jam. Roasted potatoes, fried chicken tenders, buttered toast. The browner the food, the better, and Heaven forbid a flavor be too assertive. But wanting to be a better cook means that I’m (slowly) learning to appreciate bolder flavors and howContinue reading “Jerk chicken puns are too tasteless for this blog post”
My epic tahdig failure (and chicken success)
After watching Samin Nosrat’s Salt Fat Acid Heat on Netflix a couple years ago, besides being infatuated with how she spoke about food, I was envious of her and her mom’s mouth-watering tahdig (a new term for me at the time). Given how technical it seemed (especially for a side dish), I resigned myself toContinue reading “My epic tahdig failure (and chicken success)”
Polenta: When potatoes and rice are so passé
As a picky eater, I love a good side of roasted potatoes, brown rice, or crusty bread. But COVID-19 has meant that I’ve been cooking more meals than usual, and I’m tired of the same sides over and over again! In search of a new accompaniment for steak bites and roasted red peppers, I decidedContinue reading “Polenta: When potatoes and rice are so passé”
The Picky Eater Chronicles 