I hope I don’t have to tell you to lick the whisk once you’re done.
“This is the fun part where you cut the butter into the flour! I use this moment to release my pent up anger with the patriarchy.”
I started researching frosé and half the recipes made my screw my face up in a terrible wince. Vodka? Strawberry simple syrup? Could you even taste the rosé in the end? I decided to riff on a recipe that would cut the sweet down a bit.
It’s not the prettiest drink, but the advantage of this one? You make it and take it with you to an outdoor event that allows alcohol!
Popsicles will save the world!
S’mores recipes for when you want to be covered in chocolate and marshmallow goo, but don’t necessarily have a fire at your disposal.
Ugh. I’m moving. Here’s a monkey wrench.
You can brew them in a cauldron or not; up to you.
When I was flipping through the internet for cocktail inspiration, I was taken with the Greyhound, a miraculously simple cocktail consisting of only gin and grapefruit juice. Something ripe for riffing on.
“Once in college I ate popcorn for seven straight meals. That’s over two days of nothing but popcorn.”
I’m not crying because I’m cutting onions. I’m crying because I’m thinking about how beautiful onions are.
After a long day of existing, nothing makes me feel better than a warm oversized bowl of warm noods. Maybe you feel the same? Well have I got a list for you.
Fuck elegance and effort; sometimes you just want to hunker down and watch Crazy Ex-Girlfriend with a sugar drink.
Start the year off right — by learning how to make a classic margarita recipe.
There’s nothing like a bunch of dazzling desserts to distract you from the hellscape that is our collective future!
I’m ready to take back the heritage that is so rightfully ours, and one way I’m going to do that is by homebrewing my own goddamn beer. With my girlfriend. And her cat. Please join us.
It’s almost Christmas! Still doesn’t feel like it, though. But maybe that’s because we’re not eating enough homemade seasonal candy, y’know?
This one goes out to all my vegetarian and vegan cuties.
I cook with so much garlic that I’m pretty sure my hands perpetually carry its scent, which I should probably apologize to my girlfriend for. But I will never stop doubling and tripling the amount of garlic a recipe calls for, because I like to live my truth.
Practically perfect in every way.