Tongson’s personal cooking style relies on saving the ingredients or parts that traditionally, institutionally have less value — “something that you think is burdened by indignity, cheapness and trash” — and finding her own perfect application that proves otherwise. “Sometimes it is relevant to bring in the conversation that Nietzsche started, in relation to Britney Spears,” she says with a laugh.
“Not to brag, but I *did* win a cornbread contest once (deep in the southern U.S, no less!) with my dad’s recipe.” Join us in the comments section from 7am-10am PST, 2pm-5pm PST and anywhere in between to chat all things holigay baking, cooking and yes, eating.
Kitchen gifts for beginners and people who get bored in kitchen. I mean, I love making dinner but also like damn we really gotta have dinner EVERY NIGHT?????!!!!
When I went to college at Oberlin, where my parents met, I found out that my mom had not only been in the MOST hippie-dippie of co-ops, which was appropriately vegan, but was the head tofu maker there too. So I began to learn what she loves about tofu.
It’s not like traditional chicken pot pie filing is knocking anyone’s socks off, so Sarah and I decided to try out chicken korma pot pies with a turmeric crust. She gave them her highest food rating — “f*cked up” — so I’m sharing the recipe with you.
Then in bold, at the top was one item called Spaghetti With That Meat Sauce So Delicious.
Imagine the voice of the Great British Baking Show narrator saying, “Blackberries and miso with browned butter make Kamala’s stress-relief blondie into an afternoon delight.”
When I finally got the waffle maker from my mom that I’d been waiting for, and my friend Vinh;Paul was gifted an air fryer from his mom, we knew the only way to honor these new kitchen gadgets was to make our own version of fried chicken and waffles. Sarah’s end-of-summer celebration cocktail was the watermelon on top!
I know salad is known to many people as a kind of ascetic diet food, but I grew up eating luxurious salads that my mom made. What I love about salads is that they’re like a live jazz solo, where you can throw together the same ingredients over and over again, and they’ll always be good, but never quite in the same way.
The beauty of a biriyani, like dating dykes, is that you put a whole bunch of great ingredients together, let them simmer and mingle in a sealed pot, and watch them emerge as even better versions of themselves. This week, I got my love to teach me some biriyani tricks.
When I attended the first Queer Farmer Convergence in 2018, I was hooked by the welcoming and joyous queer community. They have created an intentionally queer rural space.
I had a wide open evening and a bunch of plums and pluots on my counter. That’s how I ended up braising beef short ribs with broccolini and plums in a soy sauce broth. And I thought it would be nice to eat that with ricotta gnocchi that had preserved lemon in them.
I pick up some tips and tricks from my dad for making his gunpowder — a South Indian dal and spice blend that I love to sprinkle on rice, and is also great on salads, toast and most snacks.
On the evening when I was inviting my latest love interest to meet my last girlfriend, who is also one of my very best friends, it made perfect sense that I would grill for the fiery women involved in this queer occasion.
On this July 4th weekend, the only appropriate celebration of freedom is a repeat of Juneteenth. I’ve always had a festive and carefree association with strawberries, plus everyone’s bomb-ass strawberry Juneteenth desserts inspired me to make this cream cheese strawberry pie with a coconut cookie crust.
I don’t see it as a culinary failure to plan to have instant noodles for dinner. But before I get into my favorite ways to elaborate on, accessorize, perhaps even elevate a pack of instant noodles, it’s important to note that not all instant noodles are created equal.
The best thing about spritz mixology is that you can pretty much just top off anything you have in a glass with ice and then top it with seltzer and you’ve got a spritz. And that means it’s always spritz o’clock.
Stir frying is all about the drama: high heat, wildly fast stirring, the explosive sizzle that sets off my smoke alarm. To begin, I slip my apron over my head and put on some Whitney. There are few things I like better than singing “I Have Nothing” to some food I’m about to eat, and begging it to stay in my mouth if it dares.
There are a lot of different ways to go out on a limb and make a biscuit really pop: does it need toasted pumpkin seeds, does it need fish sauce, does it need bbq sauce, does it need weed? Today, I made a spicy South Asian-ish biscuit, meant to upstage and compliment an egg.
An interview with Alison Roman.
Get familiar with her and her recipes in this handy ranked list.