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The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. My therapist and I have been working together lately to nurture my inner child, which basically involves letting the little tyrant run my (our?) show. I just ordered a pair of roller blades to cruise down the boardwalk near my house. When the first Mister Softee truck of the season jingled past my window, Istop work immediately for ice cream.
I think it’s a positive sign, therapeutically speaking, that—of all the delicious recipes in Alexis deBoschnek’s new cookbook,—the one that spoke to me most was the Whipped Feta and Charred Scallion Dip, which is basically “the grown-up, cool cousin to the ever-popular onion dip,” writes deBoschnek.
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Sound so damn good
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