about the site

Have you ever come across a recipe that looks amazing on paper, but when as you’re making it you realize it calls for candied octopus, uses every pan in your arsenal, and serves 40? Well this website is all about reviewing recipes. So you can trust the highly rated recipes on my website call for affordable and accessible ingredients, don’t require three hours of clean up, and won’t feed a small army. I’m not the type to stick to 10 favorite recipes, I’m always trying something new. And, I’ll admit it, sometimes it makes me want to pull my hair out. So I figured, why not put my experimental cooking to good use? You won’t find any family recipes here, no new recipes that I whipped up in my own kitchen – just recipes from blogs, cookbooks, and magazines. And a little bit of banter and news from Krystal-land thrown in.

A disclaimer: I’ll do my best to profile a variety of recipes from a variety of sources. Still, most of my recipes will come from cookbooks in my cupboard and blogs I follow. I’ll rely on my readers to submit some recipes to mix things up a bit. Also, you should know that I will make every effort to follow the recipe to the letter, but I have been known to take liberties if I’m out of an ingredient or trying to save a calorie or two.

The recipes will be rated out of five stars. In each review I’ll rate the recipe as a whole, so you can just peruse the four and five star recipes. I’ll also cover some nitty gritty details about the recipe, including:

  • How easy it is to prepare a recipe – whether it’s something that requires a PhD in chef-school or if the layman can figure it out.
  • How well written the recipe instructions are and if they are easy to follow.
  • How the food tastes.
  • How much clean up you can expect after you’re done enjoying your meal – will every pan in your cupboard be covered with baked on tomato sauce?
  • How much it costs – if you’ll need to take out a loan to pick up the the aged kobe beef that the recipe casually calls for.
    • I’ll rate this on a scale of one dollar sign ($) to three dollar signs ($$$), three obviously being the most expensive. This is going to be fairly subjective, but I’ll do my best to compare it to other meals of it’s genre or what the cost would be if you were to just buy the item pre-made as opposed to homemade. The amount of produce, meat, or hard to find ingredients will also play a role in this scale.

This is an evolving process though, so please let me know if you have feedback or other ideas on the review process.

P.S. You should know I’m not a photographer. I’ll usually be taking photos with my three-year-old Fujifilm point and shoot camera (it’s a Fujifilm FinePix F80EXR, if you really want to know), though I might even throw in a phone pic or two. Bear with me, I’m doing my best.