8 Stereotypically Intimidating Dishes Solved by Fail-Proof Recipes


Sometimes experimenting in the kitchen can be a little scary. Okay, maybe a lot scary. This is especially true when it comes to dishes that are either notoriously temperamental (soufflés) or difficult to pronounce (KEEN-wa) or just all-around more complicated than usual (poached eggs). Well, we can’t all live on scrambled eggs and sautéed spinach forever, but thankfully, all it takes to master even our worst kitchen fears is a helping hand. And we’re happy to help.

We’ve compiled a list of eight recipes to help demystify some of our favorite “intimidating” dishes. From croissants to creme brûlée, these recipes are just the thing to help you build up your culinary arsenal. See, wasn’t that easy?


Ain’t-got-time-for-that-but-these-are-cool Homemade Croissants


Anything that’s flaky and can be bought at your favorite bakery is intimidating. There’s no way around it. But as long as you follow this simple recipe and carve out a bit of time, you’re now equipped to make croissants for your next gathering. No prob-lem-o.

Recipe: Half-Baked Harvest


“I GOT THIS” Tandoori Steak Grapefruit Lettuce Wraps


Using exotic signature Indian spices doesn’t have to be scary. Combining steak with anything, especially when it’s Florida Grapefruit and Indian spice, needs to be a top priority in your life.

Recipe: Florida Grapefruit


I don’t know what a ‘whisk’ is, Poached Eggs


You’ve been scrambling eggs your whole life. It’s time to get creative. And once you learn that all you need is a pot of almost boiling water, a touch of vinegar and few accessible tips and tools, you’ll be a pro in no time. Not only will you be able to impress, but you’ll be able to add deliciously runny poached eggs on ANYTHING YOU WANT. Most important tip? Don’t flip out when you drop the egg in the water even though it looks like chaos. Just stay calm, and poach on, friends.

Recipe: Smitten Kitchen


Easier-done-than-said, Coconut-Brie Stuffed Quinoa Bites


I know what you’re thinking. Baked goods stuffed with cheese and made with quinoa? What is this, Top Chef? But you’re only six steps away from a crispy, melty, slightly-sweet-but-still-savory snack of the ages. You can make these ahead of time and throw them in the oven ten minutes before you are ready to serve. You’re welcome.

Recipe: Half-Baked Harvest


The Easiest Mushroom, Quinoa, and Lettuce Risotto You’ll Ever Actually Like


If you can stir grains and fry an onion with mushrooms, you can now make this Mushroom, Onion and Lettuce Risotto. Risottos are normally reserved for a first course, but can also be combined with more veggies or protein for a heartier entree.

Recipe: Foodienarium


Anyone Proof “My First Black and White Sesame Salmon”


We’re really proud that you learned how to ignite your grill and thoroughly burn a hot dog last year. Congratulations. But in case you want to step up to the plate, literally, this recipe will help you develop some basic knife skills and prepare a seemingly fancy meal. Leave the frozen fish sticks in the freezer for this one.

Recipe: A Food Centric Life


Piece of Cake: Mexican Chocolate Soufflé


Yes garcon, we know the fancy soufflés at your restaurant need to be ordered at least 20 minutes before dessert. But now we don’t need you or your pastry chef. Turn on the Rocky theme song, followed by the intro to Chariots of Fire and bake your way to eternal victory.

Recipe: Food Network


Fire Department-less Homemade Crème Brûlée


Because our insurance policy doesn’t allow us to handle ‘tools of fire’ we thought a torch-less crème brûlée would be a great way to wrap up this piece. You may think that such a restaurant-dessert staple might be a nightmare in the kitchen. But no stove top mixing, mixer, complicated ingredients nor specialty tools are involved. Go get ’em Tiger.

Recipe: The Kitchn

By Dominique Zamora

Dominique would be a foodie if she had money to pay for food. For now, she gets by just looking at food photography, which results in at least one more starving journalism student every time Instagram breaks down.

2 replies on “8 Stereotypically Intimidating Dishes Solved by Fail-Proof Recipes”

The poached egg thing is definitely cool. And the egg really does look like a disaster when you first slide it into the water, but it’s all good in the end. I use vinegar in my water as well, but I’ve never swirled it. Hmmm…

Another cool way to make eggs is to steam them. It’s sort of a cross between a fried egg and a poached egg. Crack an egg into a hot pan like you’re going to fry it, using cooking spray or butter, whatever you prefer (butter makes it delicious). Keep the temperature low, you don’t want it too high. Let the egg slowly cook until it starts to turn white. Then you pour water over the egg, just enough to cover it, then stick a lid on your pan and let the egg ‘steam’. You never have to flip it. Another awesome and similar way to cook eggs is to baste them.

I’m making myself envious because I’m actually allergic to undercooked egg and I have to *gasp* cook the yolk until it’s hard. Sad, yes, I know. I so miss eating runny yolk, but I’ve developed an allergy to it.

I made homemade creme brulee for Valentine’s Day. I used a pie plate and no sieve. It came out just fine and was definitely easier than I thought.

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