It is 2020 and We Are Food Blogging, Baby!

You have probably seen this pizza before online because everyone is making it. I first saw this beautiful pan pizza on my friend Marian's Instagram. Then I saw it being made over on my friend Nick's Instagram. And then my friends Ian and Kristen's socials. It seemed daunting at first because all I saw was the prep time: 18 hours. But once I mustered up the courage and time to do it, I realized how EASY it was and how DELICIOUS the end result was. I have made plenty of homemade pizzas in the last few years but this one yields both a caramelized crust (thanks to the cast iron and generous portion of mozzarella) with a soft and fluffy dough (turns out, cold rising for days is worth it!) Ingredient-wise for the dough, you probably already have all of it in your house:   2 cups (240 grams) all-purpose flour 3/4 teaspoon fine salt (I use fine sea salt) 1/2 teaspoon instant yeast or active dry yeast 3/4 cup (170 grams) lukewarm water 1 tablespoon (13 grams) olive oil For the toppi...

There are are many answers to Noah's question of what to do when you have too many eggs . On a whim, I had placed an order with a farm wholesaler but they never confirmed my order. Alas, times are topsy turvy and I didn't think much of it. After our weekly grocery run, I get an email saying my delivery would happen today. I had ordered 30 eggs from them and we had just bought 24 at the grocery. We now had...too many eggs. Baking is a good way to use eggs but what about for meals? Behold, the egg salad sandwich. Humble in its cookery but delightful in flavor. It was a go-to for me on picnics growing up and provides a sense of comfort now. Egg salads are also infinitely customizable. I had originally planned on going with Los Angeles bakery Konbi's infamous egg salad sandwich , which requires a dozen eggs BUT milk bread, which I have not made in awhile (due to lack of motivation). My boyfriend had made some sourdough bread yesterday (yes, we also have made our own ...

Look, my toasts aren't Sqirl levels of attractive, but then again, even Sqirl's toast—now relegated to delivery only —doesn't even look all that sexy these days. But who even cares about sexy food right now? NOT I. Anyway, I made toast three different ways for breakfast this morning (I kept saying "toast three ways!" and Kristen was like "it sounds like you're talking about threeways"), using random things I had in my fridge. If you really want to take your loaded toasts to the next level, pan fry the bread in a cast iron instead of using a toaster.  Pretty much anything can be a toast spread and, just like mini sandwiches seem fancy for no reason, mini toasts are also delightful and faux-fancy.   Having three or more different kinds of toast spreads is an easy way to trick yourself into thinking you're having a stylish breakfast even though it's literally just throwing stuff on top of bread. You could absolutely get even fancier than...

So maybe you’ve got a loaf of bread that’s about to go stale that you bought before you started social distancing and maybe you want to have dessert for breakfast because honestly what IS time anymore? I found myself in this predicament today and decided to make a delicious comfort food. Surprise, surprise: That comfort food was indeed comforting but also made me a little sad. I think it is normal to be confused and scared right now, and I also think it is normal to be sad. Obviously! And yet I still feel like it needs to be said. I also don’t think anyone should feel guilty for being sad about the way this pandemic is affecting their social lives and plans and day-to-day experiences. Yes we’re in a global crisis. But shit is nuanced, Susan! Being sad about personal things does not inherently mean you’re being selfish! It is a very weird time. Anyway, I got a little sad because my comfort food of choice today was bread pudding, and bread pudding is the favorite dessert of my f...