Make a queer casserole for your queer brunch because this is a queer food blog, baby
Category: Entrees
Easy Vegetarian Cincinnati Chili
In which we social distance in the pantry.
“Carbs Make Gay People Sparkle?” + Roasted Salmon with Mustard and Herbs
Or, Supporting Your Partner Through a Dietary Change for Medical Reasons When You’re Tired, Queer, and Have a History of Disordered Eating
Choose Your Own Potato-Adventure: Lentil Shepherd’s Pie
In which there is an announcement; also, lentils.
Big Queer Garden Salad
On metaphors and small gardens
Crock-Pot Cincinnati Chili
Or, the time I called Cincinnati chili “bisexual” in a food journal
Pasta with Hazelnut-Nettle Pesto and Fresh Peas
Last June, my partner discovered a raspberry bush straddling a parking lot and a church garden, which have both since been bulldozed and turned into an apartment building we cannot afford to live in.
Peach, Prosciutto, and Arugula Pizza with Balsamic Reduction
Despite being an Ohioan by birth, the pizza that’s captured my heart is actually California-style pizza–a thinner crust, olive oil or pesto instead of tomato sauce, and fresh, local ingredients.
Friends for Dinner: Chianti Spaghetti, Pomegranate Salad, Red-Wine Chocolate Cake
A three-course Hannibal-inspired meal. “When Love was shown me with such terrors fraught/ As may not carelessly be spoken of.”
Ful Medames with Fresh Fava Beans
Oh, and I suppose you could serve this with a nice Chianti, but only if you pronounce it correctly.
Savory Winter Root Vegetable Tart
It took me a year to get this one down pat, but this vegetarian tart has been a hit at dinner parties. Rosemary-roasted beets, butternut squash, parsnips, and carrots are tossed with roasted garlic and goat cheese, then baked in a savory pie crust.
Vegan “Unagi” with Shiitake
I love unagi, but with the endangerment of the glass eel population (as well as the rising cost), it might be best to cool it with the eel. Although I’ve been following the eel news for several months, I hadn’t considered alternatives, but I saw this recipe for “Mock Eel” in the latest issue of Saveur and…
I'll Make It Myself! 
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