your goose is probably only half-baked at this point

I first discovered this recipe on Foodwishes.com's YouTube channel , which slated them as Turkish eggs.  However, I'm pretty sure that recipe's an adaptation of authentic Turkish eggs, and since my recipe is an adaptation of that recipe ... yeah.  Not gonna claim it's Turkish until someone tells me I can.  Like someone from Turkey, not just any random yahoo. That said, this is arguably my favorite way to eat eggs, so good that I'm not even ashamed to admit that I licked my plate clean and scurried upstairs to work out after I ate it, just so I could burn off what I'd just eaten and eat it again.  Gonna be making this a LOT on nights I get home and need dinner NOW, which is pretty cool, because it's shockingly good for you -- low in butter (you need VERY little to get the flavor), has eggs and wheat toast in it, and a generous serving of yogurt.  Everything the body needs! Mudhorn Eggs Ingredients For the yogurt sauce   7-8 oz plain yogurt, the th...

Once upon a time, my dear partner went fishing in Alaska with his grandfather, dad, brother, uncles, and cousins.  This was all well and good, save for the fact that my partner a) doesn't fish, b) doesn't like  fishing, and c) hates traveling. He had a surprisingly good time and came home with a wealth of amazing photos, stories, and memories. ... and 70lb of fish.  35lb salmon, 35lb halibut. Which is awesome!  Save for the fact that I don't   didn't  know how to cook salmon.  I actually made myself seasick (har har) watching YouTube videos on how to cook salmon ahead of my partner's victorious return so I'd have some recipes ready to try. This was the second recipe I tried, and it was so good that we stopped trying other recipes just so we could eat this one again and again and again.  And it should be noted here that the first night we had it, I got the fish into the marinade, then passed out from exhaustion (it's been a looooooong few ...

A thousand years ago when I first decided to give a plant-based diet a try, I decided to be That Vegetarian and turn my nose up at things like tinned beans and frozen vegetables.  This was a mistake.  You can find that mistake  here , but you shouldn't, really.  Follow this recipe instead. (Inspired by  this recipe , changed to make it easier for me to be incredibly lazy.  True story.) OH.  And it's super good for you!  I don't usually think of lazy-molly food as being on the healthy end of the scale, but this one actually is!  Will wonders never cease.  Give it a go! I'm Dreaming of a White Bean Soup Ingredients 4-5 cloves garlic, minced 2-3 Tbsp olive oil 60 oz cannellini beans, drained 2 cups frozen spinach 2 cups milk (I use soy) 6 oz Monterrey jack cheese, shredded 4 oz Parmesan cheese 1 tsp black pepper Salt to taste 1 egg per bowl of soup you want to serve A bit more olive oil A bit of water Instructi...

This coming November will be my third Thanksgiving as a vegetarian, but because we celebrate two Thanksgivings every year, one for just us and one with extended family, this year will technically be my fifth and sixth vegetarian Thanksgivings, and where the joke here should be "not that I'm counting," don't be confused, I am totally  counting, because it's been a long road getting here.  The trouble is always finding a suitable main dish to go with all of the tasty sides, something that's the perfect balance of bland and flavorful you get with a turkey or a roasted chicken.  I hadn't until today, but now I've got it and it's July and I'm actually looking forward to Thanksgiving now, will wonders never cease. We had this for lunch today with sides of roasted okra and a mix of cranberries and mandarin oranges, and it was delightful.  For Thanksgiving proper, it'll be served with Thanksgiving Dumplings , some Mos Eisley Roasted Vegetables , ...

Sand People are easily startled, but they'll be back soon enough if you make them some nice hummus, and they might not even beat you with sticks if you use this hummus to make them a sandwich. Also, good stars Ben, you can't just call them Sand People. Way to be a super old racist dude. This recipe was inspired by  Alton Brown's "Hummus for Real" recipe  on the Food Network, but recipes on the Food Network always have too many adjectives in them, so here's my version, which is tons easier and shorter and just better all around. It's also my go-to when I don't have the energy to cook something more substantial, and it makes a damn good centerpiece to a handful of good meals. More on that below. For now, go give this recipe a try. It's really very tasty. Sand(wich) People Hummus Ingredients 15 - 16 oz tinned chickpeas, drained but keep the liquid 2 cloves' garlic 2 tbsp lemon juice 1/4 cup chickpea liquid 1/3 cup tahini (peanut butt...

An argument could be made that Mark Bittman taught me how to cook. First there's his cookbook How to Cook Everything,  which doesn't just have recipes in it, it has methods in it. For like, normal stuff -- the first thing I learnt to cook using this book was French toast. "Who would need a recipe for making French toast?" you might say, and the answer would be me. ME. I didn't know how to do it, Mark Bittman taught me how to do it, and everyone was a little bit happier because of it. Then there was his Youtube series "The Minimalist." In it, he taught me how to make really fancy-tasting meals without fancy ingredients or methods that could go awry in the blink of an eye, and that  played a large part in my confidence in my cooking skills increasing and my knowledge of cooking methods and flavor pairings increasing. I was sad when he retired until I found out that he was retiring to work in his garden, grill out, and play with his grandkids full-time....

Moonstruck  has been a fascinating cultural experience for me. I first saw it when I was in my early teens, maybe tweens, and I loved it (it's got Cher in it, how could I not  love it?). Six or so years later, I attended Thanksgiving with my long-suffering partner's extremely  Italian family, and I fell in love with Moonstruck  all over again because oh my god they weren't exaggerating anything in the movie Italian-Americans really are this amazing . Then four or five years after that, I visited New York City for the first time and got a taste of the city in which Moonstruck  is set (though 2010 NYC and 1986 NYC are vastly  different places), and finally had all the pieces I needed to truly enjoy Moonstruck  in its entirety. (I still love Cher, don't be confused, but Olympia Dukakis as Rose is absolutely 100% the best part  of that movie. "You've got a lovebite on your neck." I CAN'T.) Now fast-forward to October 2016. We'd gone to see a play,...

Thanksgiving can be a tricky time for vegetarians. All the side-dishes we traditionally prepare at Thanksgiving complement the turkey, so if you're not eating any turkey, you usually get the sense that you're missing out. Well no more! These mushrooms are so good, oh my goodness. They're buttery, for all that there's no butter involved, have just the right amount of heat in them from the garlic, and if they were any easier, they'd probably be a Skywalker. I like them because I can roast them along with my  Mos Eisley Roasted Vegetables and the chicken breast I make for my partner, which means that the entire Thanksgiving dinner, aside from the dumplings and dessert, is in the oven roasting along merrily together all at once while I drink wine make the dumplings and set the table. And drink wine, because dear god is wine nice with a meal celebrating the good things in life. Kiss Me Anyway Garlic Roasted Mushrooms Ingredients - 1/4 lb sliced portobello ...

I've been accidentally making quite a lot of vegan, gluten-free, soy-free, low-fat, low/no-cholesterol dishes lately, which is interesting because a) I'm not a vegan, b) I'm not even trying  to make dishes that fit any of the above categories, and c) all of these dishes are wicked  tasty, which is not something one generally associates with vegan-gluten-free-soy-free-low-fat-nice-to-your-cholesterol cooking. I mean, I guess there wouldn't be any vegans if vegan food tasted bad or boring or whatever, but still, considering how devastatingly deep my love of cheese and eggs goes, I've been pleasantly surprised to learn that my twin vices aren't actually needed in every dish I eat. That said, whenever I take this soup to work for lunch, I find that I heat it up and expect it to be boring. Like, every single day. Even though I ate it the day before and loved it. I still  expect to dislike it the following day. I suspect this means that I am a) biased, b) indoctri...