So, this Sunday is the big game! Unfortunately, outside of tear-jerking commercials and the occasional Janet Jackson nip, this means usually less than nothing to us. I mean, what is a Seahawk?
We’re back! After a summer full of vacations, lean and bland food, and the kickoff of John’s transitional hormone treatments, we are finally back in the kitchen.
This recipe comes from our friend TJ, a fellow queer, a piping hot mess, and a self-proclaimed ‘Martha’ in the kitchen.
John has a long, sordid history with flipping. Flipping desserts that is. Our group of friends will never forget the sweet potato spice cake he tried to replicate from O Magazine.
Holy Hell. Every year I dream about and pine for the opportunity to devour the sickeningly sweet nectar of Gods that is pecan pie.
The idea for this recipe was brought to our attention at the end of an extremely drunken night on Bourbon Street in New Orleans.
People always say breakfast is the most important meal of the day, and most people’s favorite part of any meal is dessert.
What’s a better post for queer in the kitchen than a baking recipe that contains key elements to gay culture: fragile emotions, dramatic overreaction, and balls…
This February 23rd would have been my mom, Vonda Boerger’s, 63rd birthday. This is one of our first pictures together at the airport when I was adopted from South Korea. She was an amazing woman: a hospice nurse, devoted pastor’s wife, mother of five, and she gave me my start in cooking.