Half-Baked

WFAEats
2:21 pm
Mon May 5, 2014

Half-Baked: Thin-Crust Whole-Wheat Pizza

Pizza (professional)
Credit Steven Depolo / Flickr

For my second attempt at preparing a meal that wasn’t constructed in a New Jersey chemical plant and wrapped in microwave-safe plastic, I opted for America’s Test Kitchen’s Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil. While pizza might seem a bit ambitious for a no-talent chef, if I could master this, think of the money I’d save by not having to tip the delivery guy every night. 

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WFAEats
3:00 pm
Tue April 1, 2014

Half-Baked: Crispy Cabbage And Two-Step Mashed Potatoes

Yukon Gold potatoes are perfect for mashing, if you know how to do that kind of thing
Credit Anne White (https://www.flickr.com/photos/annabanana74/) / Flickr

This is the second installment in an on-going series about a full-grown adult learning to cook for the first time. Read the back story here.

While listening to America’s Test Kitchen recently, I heard a recipe for thin-crust whole-wheat pizza with garlic oil, three cheeses, and basil, which seemed like the perfect recipe to inaugurate my novice cooking project, so yesterday after work, starving and excited about my first attempt to make pizza, I printed out the recipe and walked up to my neighborhood grocery.  

That’s where things started to go wrong.

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WFAEats
11:50 am
Fri March 28, 2014

Half-Baked: A Reluctant Cook At Home

Novice cook and WFAE web producer Katie Herzog
Credit Navja Sol

I’m surrounded by foodies. My friends, my family—they go out for long, elaborate meals where they order things like pork belly and wild mushroom sorbet, close their eyes to taste it, sigh with contentment, and then turn to offer me a bite, which I invariably refuse. For me, dining out is merely a way to avoid cooking and eating is merely a way to avoid starving. It’s as much a chore as doing laundry or cleaning my bathroom but worse because if I procrastinate for too long I’ll die. 

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