Category: The Witch’s Kitchen
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Introduction Saw these on Facebook. Looked good. Made it my own. Simple as that. Ingredients Instructions Results These fall into the category of “this shouldn’t work…but it absolutely does.” You get the crunch and tang from the pickle, the creamy, cheesy center, and then the salty bacon wrapping it all together. It’s a lot—but in…
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Introduction This one felt a little full-circle. This was a dish Dave used to make all the time—one of those meals that just became part of the routine without me ever really thinking about it. Steak, shrimp, sausage…a whole situation. Except I never liked the sausage, and his version definitely leaned spicy. Like…why is my…
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Introduction I’ve been experimenting more with pasta lately—for someone I was seeing for a little bit—and this one genuinely surprised me. It started as one of those low-effort, one-pan recipes you see everywhere and think, “there’s no way that actually turns out good.” But it did. Like…really did. I found multi-colored cherry tomatoes at Whole…
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Introduction I first met minestrone during my meal-kits era—that strange in-between chapter where cooking felt aspirational but exhausting, and boxes showing up at my door counted as self-care. Daily Harvest’s minestrone hooked me immediately. Traditional versions lean heavily on pasta, but theirs used chickpeas instead, which felt like a small mercy. Pasta and I have…
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Introduction I’ve been in one of those moods where I cook the things Dave said he was going to make but never actually did. Partly out of spite. Mostly out of curiosity. And a little bit to prove a point. This was one of those meals. Ribs feel like a project meal—something that takes all…
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Introduction I’ve made stuffed peppers before and, listen… they’re a whole production. A cute idea in theory, but in practice? A pain in the ass. So I decided to try unstuffed peppers the way my mom does. Except the second she tasted mine, she immediately asked if I used this, that, or whatever magic ingredient…
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Introduction Pot roast has always been one of those meals that feels like a memory the moment it hits the table. It was even one of the entrées at my first wedding—comfort food dressed up in chiffon and hope. And now that I’ve reclaimed my kitchen (after years of being told my cooking was “oversalted…