Instant Cheese Please

your new favorite pantry staple 🧀

Hey Pot Heads,

Welcome back to our little recipe club. I’ve really missed cooking along with you and chatting in the comments. BUT I am so glad that you all kept the chat going while I took my summer break. Not in the subscriber chat? Come on over, it’s friendly as hell and hilarious. We’d love to have you. Ask questions, share recipes, photos of food, and pets, whatever feels right.

Like I said yesterday, I am going to publish a few less recipes a month here in exchange for deeper, more thoughtful recipes that have a versatility and utility that I think you’ll appreciate. There are tons of recipes online, so I really want to be of service and give all of you a unique experience that translates into an easier time getting food on the table. I could create stunning and complicated recipes all day, but who’s that helping? I think this new model will help me accomplish my #1 goal with this newsletter and my career in general: being of service to people who want to cook more and eat more vegetables. It’s that simple. So let’s start out with a new pantry staple: Stir the Pot Instant Cheese.

All summer I was thinking up ways I could make products that so many people buy, like boxed instant mac and cheese, using accessible ingredients so that you can have meal options ready all the time right in your pantry. I’ve been working on versions of this powdered cheese sauce for years, but I’d get stuck using a hard to find starch or some random ingredient like powdered miso that not everyone would have access to. But I’ve finally cracked the code.