A food blog about trying, failing, learning, and occasionally cooking something amazing.
Making Mexican street corn means dealing with hot, sticky corn on the cob and a tangy, buttery coating that drips down your hands. It’s messy, yes, but that’s part of the charm of eating it fresh off the grill. You’ll find yourself scraping the charred bits from the grill grates, […]
Start by slicing the zucchini lengthwise, then scoop out the flesh with a spoon—watch out for the watery bits, they can make your boat soggy. The hollow shells will hold your filling, so don’t gouge too deep or they’ll collapse when grilled. Lay the boats on a hot grill, flesh […]
Making Pasta Primavera starts with boiling water and salty, starchy pasta that needs to be drained quickly to keep from sticking. The vegetables—bell peppers, zucchini, cherry tomatoes—are chopped in a jumble, not precisely, just enough to fit in the pan without a mess. As you chop and prep, the vegetables […]
Making a berry trifle means dealing with layers of soft cake, drippy fruit juices, and thick custard that can spill if you’re not careful. I find myself juggling bowls and spoons, trying not to splash everywhere as I assemble it. The mess of prep is part of the charm, really. […]