The hummus that tried to kill me (maybe)

It’s time for part 3 of my 4-week “dips” series! If you’re not caught up, I tried tahini in part 1 and labneh in part 2, both with relative success, which means the dips series lives on! For this week, hummus was a natural next dish to try. Several people had suggested it, particularly sinceContinue reading “The hummus that tried to kill me (maybe)”

Maybe next time, leeks

This post is going to be a short one because, frankly, I don’t have that much to say about my side of braised leeks from last night. First impression: leeks aren’t fennel. I accidentally put fennel in my grocery cart at first before finding what leeks actually look like. Second impression: leeks are weird. They’reContinue reading “Maybe next time, leeks”

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 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”