Vegetarian pasta salad
Made for a Food Not Bombs shift — vegetarian only, which put me well outside my comfort zone. The mushrooms make their own stock, and the pasta cooks right in it.
Mom's red sauce
My mom's red sauce recipe edited (barely) to make it my own (with my mom's blessing). It's good stuff, y'all.
Seared mushrooms
Umami mushrooms, seared in a dry pan until golden — the mushroom layer on Wajita Wednesday.
Bougie grilled cheese
A grown-up grilled cheese with gouda, manchego, basil, tomato, and serrano ham—made for dunking in creamy tomato basil soup.
Pickled jalapeño purée
Stolen from my mom's fridge — puréed pickled jalapeños spread the heat evenly, so every bite gets the same little kick.
Spicy watermelon mocktail
Sober May meets Cinco de Mayo — blended watermelon, a little pickled jalapeño heat, a tajín rim. 'Twas YUM.
A menu · serves 4 · 4 September 2026
BYOP night build your own pizza
BYOP — build your own pizza. I put beef fat in the dough because fat is flavor, warm up a pot of my mom's red sauce, set out the mozzarella and a toppings bar, and then genuinely get out of the way. Plus, a vegetarian pasta salad to round out the meal with some hearty veggies; the pasta salad serves 8, but makes great leftovers!
- 01 Beef-fat pizza dough recipe
- 02 Red sauce recipe
- 03 Vegetarian pasta salad recipe
- 04 Low-moisture mozzarella + extra
- 05 Toppings bar — your call + extra
A kitchen tool
Cuisinart Stockpot
Cuisinart · Stainless stockpot
"The pot every good batch starts in — my mom's red sauce and my homemade chicken stock that ends up in half the recipes here."
Read moreSmall Business · Farmer's Market
Tomball Farmer's Market
Tomball, TX
"Very broad selection of grocery items - exactly what you hope every farmer's market is..."
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Nobie's
Houston, TX
"Puff, puff pass everything right on over, please!"
Read more About
I make my money in analytics— I spend it on butter
I'm Toni. Houston-based, data-driven, and usually thinking about dinner. By day, I'm a data analyst and most evenings, I overthink dinner. Most recipes here started with curiosity, comfort-food cravings, or the phrase "wait... what if?!" If the first bite makes me do a little happy dance in the kitchen, I know the recipe is done.
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