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Menu

categories
recipes
- appetizers
- baking
- beverages
- breakfast
- cocktails
- dessert
- grilling
- salads
- sauces, marinades, condiments
- seafood
- sides
- snacks
- soup
- the main course
unwasted podcast
contact us
Sign up for Imperfect

All Posts By

Rebecca Taylor

Pesto cheese log

appetizers / recipes

Holiday Pesto Cheese Log

December 11, 2020

Apple Cider Mezcal Martini

November 11, 2020

baked feta spaghetti

the main course

Baked Feta and Olive Spaghetti

November 11, 2020

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The ultimate winter accessory— bread mittens! No

The ultimate winter accessory— bread mittens! Now that's feeding two birds with one scone. 📸 @nicolemclaughlin

Meet the stuff of decadent breakfast dreams: this

Meet the stuff of decadent breakfast dreams: this Puffed Pancake with Caramelized Apples by @zestfulkitchen. 🤤⁠
⁠
Wow your guests (or your Saturday morning PJs) with this Dutch baby-esque breakfast beauty. It’s crispy on the edges, soft and gooey in the middle, and slightly sweetened with spiced apples. ⁠
⁠
Bonus: it’s a great way to use up slightly overripe apples or stonefruit! 🍎Get the full recipe at the link in our bio.

Have you ever seen more beautiful bread?! We're o

Have you ever seen more beautiful bread?!

We're obsessed with this bread-taking sourdough from @hasibread. The gorgeous tie-dye effect comes from mixing the dough with turmeric (to create yellow) or butterfly pea flour (to create blue). Häsi bakers then fold the doughs together just enough to achieve a swirl without losing the contrast between colors altogether. Edible art, if you ask us. 🎨

Sourdough bread is notoriously easier to digest than bread made with store-bought yeast. Because sourdough is a fermented dough, it’s partially “digested” by a happy colony of bacteria before it even lands on your plate, making it easier on your gut. Those little bacteria friends are the same reason for that distinct, flavorful sourdough tang we know and love. West coast customers-- keep your eyes peeled for this beautiful bread!

Another food-saving tip for ya: freeze your butter

Another food-saving tip for ya: freeze your butter!

You butter believe butter keeps beautifully in the freezer for up to a year! If you have unopened sticks still in their original packaging, you can toss them right into your freezer and bring them to room temp when you’re ready to use. If your butter is already opened, slide it into a freezer bag and seal. Works well for sliced or grated butter as well as whole sticks.

Pro tip: if you need butter STAT (we can relate) but don’t want to wait for it to thaw, grate it!

It may seem counterintuitive to smash something yo

It may seem counterintuitive to smash something you love, but when it comes to Brussels sprouts, we highly recommend it.

💚Rinse and trim your brussels
💚Boil for 5 min
💚Drain under cold water and pat dry
💚Toss with olive oil and spices (we love garlic powder, salt, paprika, and parmesan)
💚Arrange on a baking sheet and flatten with the bottom of a jar
💚Roast at 425° F until crispy and golden
💚Broil for a few min for extra crispy edges

You can whip up a yummy dipping sauce with whatever you have in the fridge. We went with a tahini-lemon-aioli concoction made from a sauce leftover from takeout.

Are we making these for dinner again tomorrow night? No sprout about it.

Did you know that unexpected heat waves can cause

Did you know that unexpected heat waves can cause a crop of jumbo Brussels? It’s true! And it’s a true veggie tragedy when traditional grocery stores won’t accept them due to rigorous sizing standards. Well, we say you can't have too much of a good thing!

While a batch of sprouts may only be in the store for a few days and in your kitchen for a few hours, before they get to you they’ve been in the ground for over five months. That's five months of labor, resources, and land that go into making them delicious.

We think that's a shame to waste. So whether they’re bite-sized or king-sized, we’re happy to eat every last one.

What's your favorite way to cook up some Brussels?

Pasta-ed too hard and have leftovers? Freeze it!

Pasta-ed too hard and have leftovers? Freeze it!

Toss your noodles with a bit of olive oil. If they’re small—like ziti, penne, or rotini—zip ‘em into a bag and spread them out as best you can so they don’t freeze in a clump. If you’re working with spaghetti or linguine, pile them into little nests and then freeze.

When you’re ready to thaw, boil some water and add the pasta for 30 seconds to a minute. Imagine the pasta-bilities!🍝

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