So I’m an awful chef. by Ryki Levine
I’m not good at knowing how long to cook things, or how to time different burners, or even really what goes together. But when it comes to food, I am obsessed. I watch food network daily, have food websites bookmarked, and take pictures of good things I eat. If there’s an easy recipe I can make, I try it out because one tragic day in the near future I won’t actually have my mom to be my personal chef.
"No matter how much you've mastered the ramen and mac n cheese menu, you can always find a totally stress-free and quick recipe"
I invited my friend Evan over recently to try out a carrot and orange soup recipe (sounds weird but it’s not) I found in some old cookbook my mom had, and it was a great success. It was super easy and simple, which was completely necessary if I wanted this to be even remotely edible.
|Caprese Skewers with Balsamic Reduction Drizzle|
All we had to do was cook carrots and onions on the stove, add chicken broth and orange juice, blend it in the Cuisinart, and heat it all up. The soup was hearty and unique and I even added a really easy appetizer that was a gorgeous addition to our table. Little sticks of mozzarella, baby tomato, fresh basil, and a balsamic reduction transformed our little meal into one fit for Tom Colicchio himself.
It just goes to show you that no matter how much you’ve mastered the ramen and mac n cheese menu, you can always find a totally stress-free and quick recipe that will make you proud to be in the kitchen.