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After a four-hour-delayed flight and a one-and-a-half-day-trip to Houston, I found myself being corralled into a line wrapping around the block of Houston restaurant The Breakfast Klub. Not only had my Houston hostess raved about this place for months before my arrival, but her friends urged that it was an absolute must — worth taking up the entire half a day that led up to my flight back to New York.
We were given menus at the end of the line, as I was told that once you get to the front, it’s a you-snooze-you-lose-situation — you have to be ready to order, pay, grab your drink and condiments, and find an empty seat.
Despite the sky-high prices at this morning eatery, there is no technical table service. However, you come to find when you actually do sit down, with the staff bringing you your food, checking if you need a bag for the box you grabbed from the shelf, and gushing apologies when they hit your chair, that the service just may be in politeness and care — something I’d trade for being waited on any day.
The two specials at The Breakfast Klub, marked with stars on the menu where all Cs are replaced with Ks, were the Wings and Waffle, and the Katfish and Grits. Although an adventurous eater, I opted for the fish, as the idea of wings with a waffle, however delectable, didn’t quite suit my fancy that morning. I was applauded for my choice by friends, and hurried through the line to see if I was going to be berated for asking to opt out of the grits.
Instead of the dirty look that I was expecting, I got a prompt, "How about let’s just give you the eggs and potatoes instead," which are usually an either-or when ordering this dish. Immediately happy with how my alteration was received, I replied gratefully and opted for the biscuit instead of the toast in my second menu-given option. With eggs-over-medium and bottomless coffee also on the ticket, I was almost home-free, and now had to skip through the cashier (so easy with cash!), and move on to filling up my coffee from one of the five selections, grab silverware, condiments, and then to grab a seat.
As a restaurant-friendly eater, and my first trip to The Breakfast Klub being with pros who had already had me prepped, we collected our extras and were seated in no time. Almost immediately, a warm smile rounded the corner with my catfish plate, and swooped it down on the table with ease, saying, "Everything look all right baby?" For the first time, feeling like I was finally the star in Dirty Dancing, I replied, "Yes, thank you!" and proceeded to dig in.
And I have to say, although I paid close to $30 for my unbelievably delicious Cajun-seasoned and fried "katfish" fillet (which I must point out, was perfectly breaded, crispy, and remarkably fluffy and white on the inside), eggs, potatoes, and "biskuit," complete with a full to-go cup of bottomless coffee and a glass of water, the experience was well-beyond worth it. My plate wasn’t swooped away until I was completely finished (no premature asking either, despite the continuously epic line outside), and when I went to grab a to-go box for my potatoes, a sweet smile immediately asked if I’d like a bag to go with it, and if ever a staff-member or guest bumped my chair, the apologies went flooding, and I swooned like a New Yorker misplaced in a land of smiles and sun.
So, The Breakfast Klub… I have to say, is worth it.
Frozen Breakfast Sandwiches That Are Definitely Worth The Money
You know what they say, don't you? Breakfast is the most important meal of the day. Even if you have a really great lunch packed to eat at work and you're planning on preparing a healthy meal when you get back home, it's still important that you start the day off with something good. You need a morning meal that's going to fill you up and give you the energy you need. But for too many of us, making a full meal while we're trying to get out the door on time sounds nearly impossible.
That's why you may want to turn to a frozen breakfast sandwich from time to time. While they may not be what you would want to prepare on the weekend, when you need a tasty breakfast, they just make sense. You can pop them in the microwave while you're getting ready and grab them as you head out the door. Since it's a sandwich, you can also pretty easily eat it on the go. What more could you want from a meal when you're away from your kitchen table?
You should know, though, that not every frozen breakfast sandwich tastes the same. If you're planning on picking some up the next time you head to the grocery store, you need to figure out which ones are the best. The following list covers all of our favorites. Check them out and see if you love them just as much as we do.
10 Baked Goods You Can Stress-Bake Now and Eat for Breakfast Later
For those of us who use baking as a way to destress and temporarily disconnect from the world, ending up with more desserts than you (or anyone) can actually eat is a real issue. Sure, you can give them away to friends, family, and loved ones (and yes, you can do this safely), but you could also funnel your energy into another kind of baked goods: the breakfast kind. Muffins, scones, and biscuits are all great projects that will satisfy your baking itch and they can also feed you all week long. It’s meal prepping and stress- baking in one.
Here are 10 baked goods that make perfect breakfasts, from savory cheddar biscuits to perfect lemon poppyseed muffins.
Diabetes and breakfast
When it comes to diabetes prevention, breakfast eaters seem to have an advantage over the skippers. A review study published in The Journal of Nutrition in January 2019 that looked at more than 96,000 people showed that those who skipped breakfast once a week had a 6% higher chance of developing type 2 diabetes skipping breakfast four or five times a week increased the risk by 55%.
What if you have diabetes? Well, researchers from Tel Aviv found that people with type 2 diabetes who skipped breakfast one day had lunchtime blood sugars that were 37% higher than on the day they ate breakfast, and dinner blood sugars that were 27% higher. Furthermore, the study (which was published in the journal Diabetes Care), concluded that even cutting back on carbs at lunch and dinner didn’t do much to lower high blood sugars if someone skipped breakfast.
Other research indicates that omitting the first meal of the day boosts blood sugar spikes throughout the day, along with A1C levels (a measure of glucose control over the previous 2–3 months), and this may be because beta cells lose their “memory” between dinner and lunch the next day if breakfast is skipped — meaning, they don’t do so well with producing insulin. The result? Higher blood sugars during the day.
3. Five-ingredient vegan breakfast bars
So, we have to say that we love the no baking aspect of these breakfast bars, but when you add in the fact that these healthy 5 ingredient granola bars from Minimalist Baker take just five ingredients? It kind of feels as though we've hit the mother load! We really appreciate the simplicity of this recipe and the heartiness because that's what you really want from a good no-bake breakfast bar.
All this recipe takes is roasted unsalted almonds, natural peanut or almond butter, maple syrup or agave (stay away from honey as a substitute if you indeed want them to be vegan), dates and rolled oats. And they do have the option where you can personalize this recipe and add in items like banana chips, chocolate or dried fruit. It all sounds delicious!
Breakfast Klub Owner Reveals Another New Restaurant
Marcus Davis is bringing his Breakfast Klub magic to a new restaurant downtown.
Catfish and grits, chicken wings and waffles — staples of The Breakfast Klub (Courtesy Photo)
George R. Brown Convention Center
T here’s good news ahead for lovers of The Breakfast Klub. Marcus Davis has revealed he’ll be opening a new restaurant in Houston dubbed Kulture in early 2018. Kulture will be located at 701 Avenida De Las Americas right by the George R. Brown Convention Center and Discovery Green in the heart of downtown Houston.
Trademarked as “an urban komfort kitchen” by Davis, the new restaurant will serve lunch, dinner, and drinks inspired by the islands of the Caribbean and the Gulf Coast.
Best known for his charismatic personality and customer service, native Houstonian Davis long ago recognized a breakfast void in Houston. The Breakfast Klub’s since grown into a well-known tourist attraction, and has been touted for producing the best breakfast in America by Good Morning America. Davis’ second restaurant — The Reggae Hut in the Third Ward — focuses on Caribbean specialities.
Davis now even has a line of Breakfast Klub branded “koffees,” waffle and pancake mixes and a soulful and savory seasoning mix.
Known primarily for its “Katfish & Grits” and “Wings & Waffles, The Breakfast Klub expanded to an airport location.at IAH. Now, the family-owned company that traces its roots back to Davis working with his brothers at his father’s Houston catering business is growing again.
Kulture will explore the cuisines of the African diaspora, including Caribbean fare and the food of the Gulf Coast. While Davis won’t spill any info on future menu items quite yet, the success of the Breakfast Klub and Reggae Hut Cafe have set a high bar. Davis insists that community, or “kommunity” as he puts it, remain the guiding principle of this self-made family empire.
While Kulture certainly won’t be the first restaurant focusing on Caribbean and Gulf Coast food (Punta Cana Caribbean Restaurant and Cool Runnings are a few of our favorites), it will be a welcome addition to Houston’s diverse food scene. While most African restaurants in Houston focus on South African or Ethiopian, we expect Davis’ Kulture to add a twist of eccentricity.
1. Taste Bar + Kitchen
3015 Bagby St
Houston, TX 77006 | Map
Your mind will be swimming at all the delicious possibilities at this Midtown restaurant. Taste’s menu features comfort foods like chicken and waffles, lamb chops and mac ‘n’ cheese, but they’re given a creative, global twist. If that’s not enough to get you racing there, then maybe its specialty mixed drinks will.
How does a Lavendar Blueberry Margarita, Jerk Paloma, or Ginger Caipirinha sound?
Coq au Vin
Mitch Mandel and Thomas MacDonald
As we noted before, stews don't have to be made with beef. Chicken has long been an important ingredient in the stews of some cultures, including the French, whose tradition is to stew their chicken in red wine ("coq" means chicken and "au vin" means with wine). So, how do the French stay so slim while eating such wonderfully rich foods? It could be that they tend to make this a habit.
Get our recipe for Chicken in Red Wine.
10 Breakfast Recipes for When You Don’t Want to Cook
We all have those mornings when we wake up completely disinterested in starting the day. We hit the snooze button, pull the covers over our eyes, and casually pretend that no one will come searching for us if we just stay in bed. On those days, the only thing that just may get things in motion is a grumbling stomach.
In that state of laziness, there’s no way a breakfast that involves a whole lot of effort is happening. Luckily, these 10 recipes are exactly what you need in that instant — low-impact but sure to quiet that grumbling stomach with something easy and delicious.
1. Scrambled Eggs with Lazy Salsa
If you’re feeling a little less lazy than simply spooning jarred salsa onto your eggs, but you don’t have the energy to make a big batch of fresh salsa, this is your solution. Chopping up a few tomatoes, red onion, cilantro, and chili peppers makes for a quick salsa that’s bright and refreshing in the morning.
2. Raspberry Ginger Power Smoothies
This subtly sweet smoothie has a pungent, tangy kick that’s sure to energize. It’s a breeze to pull together, and includes a heaping spoonful of Greek yogurt for a protein boost.
3. How To Make Sugar Buns
If you’re hankering for a breakfast pastry and are too lazy to get jeans on and head to the bakery, know that you can make these warm, flaky, sugary buns with nothing but a thawed sheet of frozen puff pastry, butter, sugar, and cinnamon.
4. Overnight Oats with Jam & Toasted Coconut
If you can foresee your laziness, your morning self is sure to thank you. Stir together oats and milk before you head to bed and in the morning you’ll have a hearty breakfast ready and waiting for you.
5. Avocado and Egg Breakfast Pizza
This recipe calls for cooking your own pizza rounds, but make it much easier on yourself by just using store-bought naan or pita. Then it’s just a matter of topping it with some mashed avocado and a fried egg.
6. Breakfast Banana Split with Yogurt and Jam
This is a breakfast that looks special yet couldn’t be quicker to pull together. Slice a banana in half and top it with yogurt, a drizzle of jam, and a handful of fresh fruit and nuts, and you’ve got a breakfast that feels celebratory even on the laziest of mornings.
7. Overnight Yeasted Waffles
Here’s another one that requires foresight, but you really won’t regret it come morning. Just stir together the batter for these waffles before bed and when you wake up, there’s really nothing left to do but put that batter straight in the waffle iron.
8. How To Make 2-Ingredient Banana Pancakes
Here’s how to make pancakes on the laziest of mornings. If you have enough energy to mash together a banana and a couple of eggs, then you will be rewarded with one seriously delicious stack.
9. Stovetop Maple Macadamia Granola
If you think making homemade granola is fussy, you haven’t made it on the stovetop. Simply toss all your ingredients into a skillet, give them a quick toast, and serve it over yogurt.
10. 3-Ingredient Kimchi Hash Browns
Frozen hash browns can lack the excitement that fresh do, but add kimchi to the skillet as you cook them and suddenly they’re the most exciting way to eat potatoes in the morning.
Senior Contributing Food Editor
Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.
2. You need to avoid cheese if you're lactose intolerant.
People who have been diagnosed by a doctor as lactose intolerant (i.e. if dairy upsets your stomach, it may not exactly be lactose/milk sugar that your body is specifically reacting to in dairy) may think all cheese is off limits. For some people with a milk allergy or people with an extreme intolerance, this might be the case, unfortunately.
But the good news is that if you&aposve been diagnosed as lactose intolerant, you can still eat most cheese! The first step of cheesemaking is adding lactic acid bacteria to milk, which converts lactose into lactic acid. Even the freshest of cheeses have lost up to 90 percent of the lactose originally present in the milk. Once a cheese has been aged for more than a month, no lactose remains.
We spent a whole day eating only TikTok recipes. Here's how it went.
Recipes like "baked feta pasta" have taken TikTok by storm. But are they actually any good?
It&rsquos hard to pinpoint the appeal of viral TikTok recipes. At its best, these brief video snippets are legitimately clever hacks and useful reframings of household staples. At worst, they&rsquore absolutely wretched &mdash snapshots of unapologetic American excess, like a table full of nachos or &ldquodump cakes,&rdquo or recipes that are basically audition reels for &ldquoThe Worst Home Cooks in America.&rdquo How else could you explain this ketchup chicken recipe?
Here&rsquos what TikTok virality for chefs and influencers seems to boil down to: These recipes are convenient and easily replicable at home, they&rsquore (sometimes) healthy, they look good on camera and they (often) have a celebrity endorsement. (Shout out &ldquoGigi Hadid&rsquos pasta,&rdquo or as it is known to most people not on this dancing app, a spicy vodka pasta.)
So two SFGATE writers &mdash Madeline Wells, a food reporter who considers herself a decent home cook but with zero understanding of TikTok, and Joshua Bote, a news reporter whose only qualification is spending an average of three hours a day on TikTok &mdash devoted a whole day&rsquos worth of home cooking to figuring out which TikTok recipes are worth your while, and which ones are better left on the screen. Pray for us.
Breakfast: Baked oats
Rolled oats, one egg, some baking powder and sweeteners of your choice, blended together, turned into a cake-y batter and baked &mdash it&rsquos marketed as a healthy breakfast that &ldquotastes like dessert!&rdquo
Madeline Wells makes (and hates) the baked oats.
Madeline Wells: &ldquoOkay, this one actually sucks,&rdquo I Slacked Joshua after taking my first bite of baked oats. It had seemed like a good idea. I eat oatmeal with peanut butter and fruit every single morning, so changing up the texture of my usual breakfast sounded fun. But fun it was not. Weirdly spongey, dense, and not sweet enough at all, it tasted like an oat-flavored dish sponge.
But then, gasping when I discovered my error, I realized this atrocity was maybe my fault. I&rsquod set it out on the counter and everything, but I&rsquod forgotten to actually add this essential ingredient: baking powder. I&rsquom going to blame my mistake on the chaotic nature of trying to make a recipe solely from watching a TikTok video. The instructions are so fleeting you&rsquore bound to screw it up &mdash TikTok videos play on loop, denying you the ability to rewind to that essential step you missed without rewatching the whole goddamn video.
Madeline Wells' baked oats with blueberries, which were bad maybe mostly because she forgot the baking powder.
The recipe also didn&rsquot tell you to grease your pan before pouring in the batter, another step I knew better to include but neglected in the spirit of TikTok instant gratification (which, of course, led to an impossible crust glued to the bottom of my dish).
Would the baking powder have saved the dish? Maybe, although I&rsquom not sure it would have helped the flavor. I had to drizzle a bunch of honey on top to make it edible. The blueberries I&rsquod added were the baked oats&rsquo only saving grace.
Joshua Bote makes chocolate chip baked oats for breakfast.
Joshua Bote: I was hoping for a sweet, decadent oatmeal an everyday meal with the convenience of those pre-packaged Quaker oats minus the artificial flavors. This is not that recipe, but it is still fine to good. I had to run to the 7-Eleven by my apartment because my partner had used our last banana on a smoothie, which was a small thorn in my side.
The recipe itself isn&rsquot too difficult, even for a crappy chef like me. (Sorry, Madeline.) Blend a bunch of ingredients, pour into a ramekin &mdash in my case, an off-brand glass storage container &mdash add a bunch of chocolate chips, and voila: You&rsquove got cake for breakfast!
And despite the middle not fully congealing, it turned out exactly as I had anticipated. It did feel cake-y, if a bit claggy. (A passing thought: Even though I cooked it for at least six minutes longer than the TikTok recipe I watched suggested, it still was raw-ish in the middle. I suppose that&rsquos common when amateurs try their hand at recipe development.)
Gotta say, though: Calling it &ldquobaked oats,&rdquo as if to suggest that this is a zhuzhed-up oatmeal recipe, is really misleading. It looked and tasted like a real crappy banana bread, so it ended up feeling like I was eating an overly health-conscious dessert rather than something I would whip up regularly for breakfast. I also just do not crave dessert for breakfast much, or eat breakfast at all. Perhaps I outgrew the phase in my life where I craved French toast smothered in cream cheese and strawberry sauce. Sorry, IHOP.
Lunch: The tortilla hack
A flour tortilla (or other tortilla-like vessel), folded into quadrants with a different ingredient in each corner, then pan-fried.
Madeline Wells tries out the surprisingly easy and tasty "tortilla hack" with black beans, avocado, pico de gallo and cheddar.
MW: I was skeptical about this one. I thought it would be too much tortilla in each bite, that it would be too thick, that the non-fried tortilla in the middle layers would be soggy, and why not just make a regular quesadilla? TikTok food hacksters, I stand before you, a humbled woman. This was really, really delicious. And surprisingly easy.
After going into a tailspin from all the #tortillahack possibilities (I am incredibly indecisive so anything with limitless options is a nightmare for me), I settled on the simplest one: black beans, avocado, pico de gallo and shredded cheddar (plus a little lime and cilantro for good measure). I made my roommate stand on the kitchen counter to take birds-eye-view photos of the assembly, which was definitely not annoying to anyone.
Madeline Wells tries out the surprisingly easy and tasty "tortilla hack."
Folding it was super fun. I don&rsquot have kids, but I bet a little kid would love this. I mean, I loved it, and I&rsquom not even a kid. Anyway, the result was like a reverse Crunchwrap Supreme, a.k.a. my Taco Bell order of choice, except actually way better. It had fantastic structural integrity, and the layers were lovely, distributing a bit of each ingredient in every perfect bite. My only tip is that if you use cheese, make sure it&rsquos in one of the outside layers so the cheese actually melts in the pan. 100% will make again.
Joshua Bote makes another version of the tortilla hack floating around on TikTok using a piece of nori in lieu of a tortilla.
JB: Another version of the tortilla hack floating around on TikTok (and popularized by YouTube fitness maven Chloe Ting) uses a piece of nori, or a seaweed sheet, in lieu of a tortilla.
&ldquoI think this is the best recipe because it&rsquos hardly a recipe,&rdquo I Slacked Madeline. &ldquoIt&rsquos just &hellip vibes.&rdquo I stand by that. The best TikTok recipes (er, hacks), in my opinion, are the ones that are mere suggestions. I do not need to know how to make, like, a beef Wellington on TikTok.
The wrap is low-stakes, and really, impossibly easy to make (even in the middle of a full work day). For my wrap, I loaded it up with some imitation crab mixed with some Kewpie mayo in my food processor, sushi rice and fresh avocado. Of course, it&rsquos not going to be as precisely arranged as the ones staged on TikTok or Chloe&rsquos blog &mdash and yet! It&rsquos delicious! It&rsquos whimsical! It feels vaguely like I&rsquom eating onigiri or a sushirrito without any of the effort that homemade onigiri or a sushirrito would require! (You also don't need to pan-fry it!)
I will say, Madeline&rsquos tortilla wrap probably holds up way better than the faux-California roll wrap I made. I had to re-do this recipe, partially because I screwed up the prep the first time by using freshly-cooked rice and needed a good photo to show you, dear reader, and partially because it was so delectable that I needed a second.
Snack: Nature&rsquos cereal
Popularized by Lizzo, it&rsquos berries in a bowl with coconut water and ice cubes. That&rsquos it. That&rsquos the recipe.
Joshua Bote makes (and poorly rates) "nature’s cereal."
JB: God, I f&mdashking hated this. I hated it enough that it made me annoyed at Lizzo for bringing this to my attention (and to my tastebuds) for more than a nanosecond. (I still love you, Lizzo, I promise.)
First of all, just make a smoothie. Just blend together a berry medley and some coconut water, maybe with some pineapple, and have a virgin berry piña colada or something. Second of all, why the hell is it called nature&rsquos cereal? Not to go Webster&rsquos on everyone&rsquos asses, but cereal is, by definition, cereal because it uses grains called &ldquocereal grains&rdquo. Not because you put some stuff in a bowl with some liquid. Cereal is nature&rsquos cereal. Third of all, what purpose does the ice have? For crunch. I use Sensodyne because I have sensitive teeth &mdash and I haven&rsquot seen the dentist in over a year because of the pandemic &mdash and chewing on some ice straight from the freezer would probably break my fragile lil&rsquo teeth. I can&rsquot even bite down on a dang Popsicle!
Anyway, as I type this, the bowl of nature&rsquos cereal I whipped together is still just sitting in my freezer, waiting for the day it is used for a higher purpose: A smoothie.
An underwhelmed Madeline Wells makes "nature's cereal."
MW: I did not hate this as much as Joshua, but it was &hellip underwhelming. We FaceTimed to take our first bites together and I immediately said, &ldquoOh, this is just wet fruit.&rdquo
I mean, it is just wet fruit. I don&rsquot know what I expected. I guess I thought with all the fuss Lizzo was making about it being &ldquoaddicting&rdquo and &ldquocreamy&rdquo I expected straight magic. Fresh fruit is good, so I still slurped up the whole thing. But I&rsquom just as mad as Joshua that it&rsquos being advertised as a cereal. That feels like some toxic diet culture BS. If I eat water and berries for breakfast I am going to be hungry again in approximately 0.5 seconds. And it&rsquos not like all regular cereal is even bad for you!
However, I&rsquoll allow this as a refreshing snack for a hot summer day. But I think it should really be classified as a beverage, not a cereal. Put some coconut water in a glass with ice and top it with fresh berries, and you&rsquove got a delicious thirst-quencher on your hands. But I&rsquom guessing that wouldn&rsquot go viral on TikTok.
Dinner: Baked feta pasta
Perhaps the most ubiquitous viral TikTok recipe &mdash a block of feta nestled in a bed of cherry tomatoes, baked and mixed with a pasta of your choosing &mdash and beloved enough that it caused a feta shortage in one European country (and some parts of the U.S.)
Madeline Wells' favorite TikTok recipe, the baked feta pasta.
MW: I&rsquom actually pissed at how good this was. I was suspicious of these breezy TikTok chefs and the way they say &ldquommm, delicious!&rdquo before the bite of pasta even fully hits their taste buds. It looked too easy. But again, I&rsquoll admit I was wrong.
Tomatoes aren&rsquot even in season right now, and yet &hellip I want to eat this every day for the rest of my life. It&rsquos tangy, creamy, salty and fresh, like summer in a bowl. I think I watched the TikTok recipe video approximately 37 times, wary after my baked oats gaffe, but I didn&rsquot really need to. Toss the ingredients in the oven for 30 minutes, boil some pasta, and boom, you&rsquore done. One video suggested the addition of whole cloves of garlic in the baking dish, which I tried and fully endorse. I didn&rsquot have any basil on hand, so I topped my pasta with fresh thyme, which ruled. I was going to make a salad to go with it but it was so good I just ate two bowls of it instead.
After enduring a full day of kitchen-hogging TikTok experiments, my poor roommates were rewarded with precious bites of my pasta treasure. They kept returning to the pot to sneak extra bites, so yeah, I think it&rsquos safe to say this one&rsquos a winner.
Joshua Bote's baked feta pasta.
JB: This is my apology note to feta pasta and its enthusiasts for the incessant smack I&rsquove been talking. I&rsquoll admit, the first time I tried this, my partner and I couldn&rsquot find a block of feta at our grocery store, so we settled on crumbled feta. Don&rsquot do that. It&rsquos hot pasta salad.
And in the spirit of mea culpas made online, I am writing this on my Notes app. I&rsquom sorry. It&rsquos delicious! The sauce coats the pasta (in my case, a rigatoni) in a lovely, tantalizing way. The basil adds a note of freshness. I wish I could dunk on this online for clout, but that would be libel. And this deserves most of the hype it&rsquos gotten online.
My only gripe? Even when mixed together and emulsified with pasta water, it all looks a bit unappetizing. The feta doesn&rsquot quite melt all the way through, leaving flecks of white in the pan, and having bits of tomato skin interspersed throughout isn&rsquot quite appealing to the senses. The cook whose recipe I watched said to bunch up the tomatoes in the Dutch oven to get them to confit, and I don&rsquot think it quite worked. Some were left a bit more cooked than others. (Long story short, I would sooner take one more step &mdash and one more dirty dish &mdash to just blend the whole thing and make a proper sauce.)
But even with these small complaints, I am left an evangelist for feta pasta &mdash and perhaps the whole enterprise of TikTok cooking. Unfortunately, I fear my Gen Z is showing.