Think you need to deep fry wings in order for them to be good? Uh, guess what, think again! I found the easiest trick for making crispy oven buffalo wings ever, and it’s going to blow your mind. Are you ready for it? Because I don’t think you are.
I feel like every time I get something new in my Imperfect Foods box, I take it as a culinary challenge. What new types of dishes can I learn to make? What have I not learned how to make yet? So when two beautiful artichokes were in my box, well, I just had to try an all-time classic appetizer and learn how to roast atichokes.
You see, when I make food, I like to make it look pretty and take photos of it. Probably because I write a food blog or something, but there’s just something about devouring into a beautiful and colorful meal. And apparently it’s a thing. It’s called tactile eating and I’m a huge fan of it. So I figured I would snap some of my gorgeous easy snack ideas from this week and share them with you. Would that be alright? Cool, let’s do it.
Even as I’ve been stuck at home, every Friday I throw together a snack and drink for a little happy hour. Sometimes I go all out and make some kind of dip—like cheesy artichoke or buffalo chicken. Other times I’ll just throw together a simple cheese board. Which, of course, I realized I’ve shared over on YouTube but never here on the blog! So here’s how to throw together an easy cheese board every single time.
When it comes to making new recipes, sometimes I get inspiration from delicious things I’ve tasted at restaurants (see my buffalo mac and cheese recipe for proof). There are times that I do try to make the recipe similar to how the restaurant served it—with proper credit to them, of course. Other times I like to completely mix it up. But last week when I tasted the bruschetta at Lucarelli’s in Venice, Florida, I immediately pulled out my phone and started taking notes. It was so darn good and I just had to make my own bruschetta recipe just like it.
Remember how I told you all about this cheese I’m obsessed with? If you’re new to my blog (welcome!), let me explain. There’s this spreadable cheese called Boursin that I seriously can’t get enough of. I mean I put it on everything—crackers, breakfast sandwiches, eggs, and now, cucumber bites.