Cooking Through the Fads
I’ve cooked through more food trends than I care to admit—partly out of curiosity, partly to prove to myself they wouldn’t last. But when it comes to a true repeatable recipe, I know where I stand.
Cauliflower crust? Tried it. Cloud bread? Once was enough. Baked feta pasta? Salty, messy, fun… and gone. Mug cakes? If I’m making cake, it’s not coming out of a coffee mug.
Overnight oats? I’ll say it: cold oatmeal has never beaten a hot breakfast.
They come, they go. None of them stay on repeat.
The Repeatable Recipe I Trust
That’s why I still make this: Roasted Pears with Blue Cheese & Honey.
It’s in my cookbook (Conversation Starters: From the Other Side of the Stove) and it lives on my Instagram too—not because it’s flashy, but because it’s the kind of dessert people actually want again and again.
Why a Repeatable Recipe Matters
It’s French at heart—humble on the plate, completely dependent on good ingredients and simple technique.
That’s the wheel. It rolls. Why does good food last? Good food is repeatable. It shows up in homes, in restaurants that actually last, and at your mother’s table.
This recipe doesn’t need edible glitter or a twelve-step tasting menu to make a point. It just needs to be honest, balanced, and worth making twice or more.
What’s Yours?
So what’s yours?
The dish you don’t have to dress up or defend or one you can make from memory, and maybe tweak on a whim without breaking its soul?
That’s your wheel. Keep it turning.
And if you want a place to start, the pears are waiting. Honey. Blue cheese. Heat. Nothing loud—just right.
Want the video? Watch on Instagram—with just enough sass to keep the trend-chasers on their toes.
(Updated for clarity and additional content on 8/23/2025.)
