Crispy Cheesy Roasted Broccoli

Crispy Cheesy Roasted Broccoli first made me a convert to simple weeknight side dishes, because it takes humble broccoli and turns it into something almost irresistible.

I remember the first time I tossed a tray of florets with a splash of extra virgin olive oil and a sprinkle of kosher salt, then watched them go from bright green to deeply blistered in the oven. The transformation felt a little magical, and I couldn’t help but taste as soon as the cheese started bubbling and browning on top. That crunchy, savory crown of panko bread crumbs and melted Cheddar cheese made me rethink all the ways I serve vegetables.

Over the years I’ve played with timing and technique until this version felt just right for busy evenings, holiday sides, and casual dinner parties. The recipe is bold enough to stand next to a roasted chicken, yet forgiving enough for a novice cook. I love how the Parmesan cheese adds a nutty, salty lift while a whisper of crushed red pepper flakes wakes up the palate without stealing the show. This is the kind of dish I make when I want something quick, satisfying, and a little celebratory, and I hope it becomes a go to in your kitchen too.

What You’ll Need for Crispy Cheesy Roasted Broccoli

These ingredients are chosen to deliver bold, straightforward flavor. I use a short list of pantry friendly items so the broccoli can shine, while the cheeses and crumbs create contrast. The key players include bright, fresh broccoli for texture, olive oil for browning, and a two cheese combo for both melt and savory depth.

• 1 head broccoli*cut into florets with 1-inch stems attached: Provide the main vegetable base by cutting into florets with 1-inch stems attached so pieces roast evenly and crisp at the edges; offers a tender interior and pleasant bite when cooked. Retain stems to maintain structure and ensure even cooking. Serve as the starring component that soaks up seasoning and cheese.
• 2 tablespoons extra virgin olive oil: Coat florets to promote even browning and help seasonings adhere while contributing a fruity, peppery background flavor that complements roasted vegetables. Use enough to lightly coat surfaces to prevent sogginess and encourage crisping. Opt for extra virgin olive oil for its robust taste during high-heat roasting.
• 2 teaspoons kosher salt divided: Enhance overall flavor and draw out moisture for improved caramelization when divided between pre-roast and post-roast seasoning, providing balanced salting across the dish. Facilitate controlled seasoning with larger kosher grains that are easy to pinch. Adjust the divided amounts to taste to avoid over-salting the finished broccoli.
• 1/2 teaspoon freshly ground black pepper: Brighten and add mild heat and aromatic complexity when freshly ground over the florets before or after roasting, helping to balance the richness of butter and cheeses. Contribute subtle peppery notes that lift the vegetable's natural flavor without overwhelming it. Use freshly ground for best aroma.
• 2 tablespoons unsalted butter melted: Add richness and silky mouthfeel by melting and tossing with breadcrumbs or brushing over florets to help promote a buttery, golden crust during roasting. Enhance panko browning and contribute a comforting, savory depth that complements sharp and aged cheeses. Use melted unsalted butter to better control overall seasoning.
• 1/3 cup panko bread crumbs: Provide crunchy texture and a toasty, golden topping when mixed with butter and sprinkled over broccoli, helping to create a crisp contrast to tender florets. Absorb fats and brown quickly under high heat to add nutty flavor. Use panko for light, airy crumbs that crisp without becoming heavy.
• 1 cup shredded sharp Cheddar cheese: Contribute sharp, tangy, and savory flavor that melts into the broccoli and breadcrumbs, offering bold cheesiness and a rich finish that contrasts the vegetal notes. Melt under heat to create gooey pockets and bind the topping. Choose sharp Cheddar for pronounced depth and character.
• 1/4 cup grated Parmesan cheese: Add nutty, salty complexity and umami when grated over the broccoli and combined with other cheeses, helping to deepen the savory profile and encourage browning. Work well in small amounts to complement sharper cheeses without overpowering the dish. Use finely grated Parmesan for even distribution.
• 1/8 teaspoon crushed red pepper flakes: Introduce a touch of heat and subtle spice when crushed and sprinkled sparingly to bring dimension to the dish without dominating the flavors. Enhance the overall savory profile and pair well with melted cheeses and butter. Use a light hand to maintain balance.

How to Assemble Crispy Cheesy Roasted Broccoli

This recipe unfolds in a few decisive stages, each building toward blistered, tender florets topped with a crunchy, cheesy crown. I’ll walk you through every sensory cue so you know exactly when the dish is ready, and I’ll flag common pitfalls to help you avoid them.

1. Heat oven to 450°F and set a large, rimmed sheet pan on the middle rack in the oven (while the oven heats).: You will notice a gentle wave of dry heat as the oven climbs, and placing the pan inside warms the metal so it sears the broccoli immediately on contact. The preheated pan helps create rapid browning and blistering on the underside of the florets, contributing to crisp edges. If you skip heating the sheet pan, the florets will warm more slowly and may release moisture, leading to steaming instead of roasting. One common mistake at this stage is not using a rimmed pan, which can allow juices to drip and cause uneven heat distribution.
2. While the oven preheats, bring a large pot of water and 1 teaspoon salt to boil. In the meantime, rinse and cut the broccoli into florets (they should all be about the same size). 1 head broccoli: As the kettle sings to a boil you will smell faint metallic steam and the salted water will season the interior of each broccoli piece as it cooks. Cutting even florets ensures uniform tenderness; differing sizes produce uneven doneness where smaller pieces may overcook while larger ones remain underdone. A typical misstep here is skipping the rinse and not trimming fibrous stem ends, which can make some bites tough. Aim for pieces roughly 1 inch so they blanch and roast evenly.
3. Fill a large mixing bowl with ice water, and set it next to the stove.: The ice bath will create an immediate contrast in temperature when you transfer the boiled broccoli , which stops cooking and preserves a vibrant green color. You will hear a faint clink of ice as you drop the florets into the cold water, and the sudden chill locks in the texture. Without this step the florets will continue to carry heat and can turn mushy during the next stages. One thing to avoid is using lukewarm water for the bath, which won’t halt the cooking effectively.
4. When the water is boiling, add the broccoli florets, and set the heat to medium-low. Boil the broccoli for 2 minutes.: In the pot the broccoli will bob and steam slightly, and after two minutes the centers will soften but remain bright and resilient. This brief blanch extracts any raw vegetal bitterness while keeping moisture content low, which is critical for getting a good roast. Overcooking in this step will leave you with limp florets that cannot crisp up, so time it carefully. A common error here is letting the boil run too long; use a timer and keep the count precise.
5. After 2 minutes, use a slotted spoon to submerge the broccoli in the ice water to cool for 2 minutes.: You will feel the immediate coolness as the florets go from hot to icy, and the surface will firm slightly as the heat leaves. This thermal shock preserves that lively green and sets the texture so the final roast yields tender inside with a firmer exterior. If you skip submerging long enough, residual heat will continue cooking the pieces and can push them past the ideal texture. Avoid leaving the florets in the bath too long, or they can become waterlogged.
6. Transfer the broccoli to a paper towel-lined plate to dry and pat dry with another paper towel.: As you blot the florets you should see beads of water lift from the surface and the paper towel darken, signaling moisture removal. Drying is essential; moisture on the surface will steam during roasting and prevent browning. Press gently to avoid breaking the florets, and rotate pieces to expose any trapped moisture. A typical mistake is rushing this step; insufficient drying results in soggy florets and a lackluster crust.
7. In a large bowl, mix together broccoli, olive oil, 1 teaspoon salt and black pepper. 2 tablespoons extra virgin olive oil, 2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper: Tossing the florets in the oil distributes fat evenly, which promotes caramelization and helps the topping adhere later. You should hear a faint rub of oil as the pieces slide and smell the pepper bloom slightly against the warm metal of the bowl. Mixing at this stage seasons every floret through and through. Avoid overcoating with oil, which can make the topping sludgy, and do not skip the salt, which enhances the natural sweetness of the broccoli .
8. Remove the hot baking sheet from the oven and spread the broccoli mixture evenly over the pan.: When the bowl meets the preheated sheet you may hear a whisper of steam as any residual moisture hits the hot metal, aiding immediate sear. Arrange the florets in a single layer so each piece gets exposure to direct heat; overcrowding leads to steaming and uneven browning. Use tongs to space pieces if needed. A frequent misstep is piling them up, which prevents good contact and results in soft bottoms.
9. Set the oven to broil and return the pan with the broccoli to the middle rack of the oven. Broil the broccoli 4 minutes.: Under the broiler you will witness the surface begin to blister and deepen in color, and you may hear a gentle crackle as sugars caramelize. This concentrated heat is what produces crisp edges while retaining a tender interior. Broil time is short so stay present; the difference between perfect and burnt can be a minute. If your broiler is especially fierce, increase distance from the element or shorten the time to avoid blackening.
10. While the broccoli is broiling, in a medium bowl, mix together the melted butter, panko crumbs, shredded cheddar, grated Parmesan cheese and red pepper flakes. 2 tablespoons unsalted butter, 1/3 cup panko bread crumbs, 1 cup shredded sharp Cheddar cheese, 1/4 cup grated Parmesan cheese, 1/8 teaspoon crushed red pepper flakes: The mixture should smell buttery and savory, with the sharpness of Cheddar cheese and the nuttiness of Parmesan cheese mingling through the crumbs. Combining ingredients now ensures an even, cohesive topping that will toast quickly under the broiler. If the crumbs are too dry they will not bind, and if too wet they will clump and not crisp. A common issue is melting the butter too hot, which can partially melt the cheeses prematurely; allow butter to cool slightly before mixing.
11. Remove the pan from the oven, and sprinkle the breadcrumb/cheese mixture evenly over the top of the broccoli.: As you scatter the topping you will feel the contrast between the warm flakes and the hot florets, and the aromas of butter and cheese will intensify. Distribute the mixture so each floret has coverage, pressing lightly to help it adhere. Uneven distribution leads to pockets without crunch or cheese, so take a moment to arrange thoughtfully. Avoid piling too thickly in one spot as it may not crisp through in the center.
12. Return the broccoli to the oven and broil another 3-5 minutes or until the broccoli is fork-tender and the cheese has melted and is crispy around the edges. Watch closely so the cheese doesn’t burn. (Note: If the cheese is browning too quickly, remove the broccoli from the oven and turn off the broiler. After 1 minute, return the broccoli to the oven and let it finish cooking with residual heat.): In this final stage the cheese will melt and bubble, the crumbs will toast, and the top edges will turn a rich golden brown. You should hear a faint sizzling and smell nutty roasted notes as the topping caramelizes. The florets are done when a fork slides in easily and the topping is crunchy; timing varies by oven so check early. If the cheese browns too quickly, remove and turn off the broiler to let residual heat finish the cooking; continuing to broil is the quickest way to burn the topping.
13. Serve immediately and Enjoy!: The finished dish should present a mosaic of blistered green and golden topping, steaming gently as you bring it to the table. Serve it hot for the best contrast between tender interior and crispy top. A common serving mistake is letting it sit too long, which softens the crumbs; aim to plate and eat within minutes of pulling it from the oven for the ideal texture.

Expert Tips about Crispy Cheesy Roasted Broccoli

This short set of tips highlights small adjustments that deliver big results. Read them before you start to avoid common pitfalls and to get the most from each ingredient listed in the recipe.

• Choose firm, fresh broccoli – Select heads with tight florets and firm stalks for the best texture; limp or yellowing tips mean the vegetable is past its prime and will not roast as well.
• Heat the baking sheet – Warming the pan in the oven before adding the florets creates immediate searing contact and improves overall browning dramatically.
• Dry thoroughly after blanching – Any surface moisture will steam the broccoli and prevent crisping, so pat pieces dry until the paper towel barely darkens.
• Use panko for crunch – Panko bread crumbs remain light and airy when toasted, delivering the distinct crispy texture that regular breadcrumbs often cannot provide.
• Watch the broiler closely – Broilers vary greatly; check a minute or two early to prevent the cheese topping from going from golden to burnt.
• Grate cheeses fresh – Freshly grated Cheddar cheese and Parmesan cheese melt and flavor better than pre grated packages, giving a superior finish.

What Complements This Crispy Cheesy Roasted Broccoli

This dish is versatile on the table and pairs well with proteins, grains, and seasonal sides. Below are serving suggestions, occasions, and storage guidance to help you plan a full meal around the bright, cheesy vegetable.

• Weeknight dinners – Serve the Crispy Cheesy Roasted Broccoli alongside a simply roasted chicken or baked fish for an easy weeknight meal where the vegetable’s bold flavors shine next to milder mains.
• Weekends and gatherings – Offer it as a warm side at casual dinner parties, where the crunchy topping becomes a crowd pleaser, pairing well with roasted potatoes or a grain salad for variety.
• Holiday table – The dish brings color and texture to festive spreads, providing a bright counterpoint to richer holiday mains; it travels well from kitchen to table if kept warm under foil for just a few minutes.
• Serving style – Present the broccoli family style on a warmed platter so guests can help themselves, or plate individual portions topped with an extra sprinkle of Parmesan cheese and a pinch of crushed red pepper flakes for a final flourish.
• Storage tips – Store leftovers in an airtight container in the refrigerator for up to three days; reheat briefly in a hot oven to restore some crispness rather than microwaving, which will soften the topping.
• Seasonal pairing – Year round this dish works well, but in cooler months pair it with roasted root vegetables and in warmer months pair it with light salads and grilled proteins for balance.

FAQ

Conclusion

This recipe stands out for its simple technique that yields layered, satisfying flavors and textures. It turns everyday broccoli into a crunchy, cheesy side that feels both comforting and a little special. I encourage you to give it a try on a busy weeknight or for guests; the quick steps and big payoff make it one of my go to vegetable dishes. Enjoy the contrast of tender, bright florets and a golden, savory topping, and don’t be surprised if it becomes a regular on your menu.

Crispy Cheesy Roasted Broccoli

Crispy Cheesy Roasted Broccoli is an easy weeknight side that combines tender, bright broccoli with a crunchy, cheesy panko topping. The quick blanch keeps the florets vibrant, while high heat and broiling create golden, savory edges. Perfect for busy dinners or holiday spreads, this recipe is crispy, cheesy, and satisfying, making it a must try for anyone who loves bold vegetable sides.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 people

Course: Side Dishes

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 head broccoli*cut into florets with 1-inch stems attached Provide the main vegetable base by cutting into florets with 1-inch stems attached so pieces roast evenly and crisp at the edges; offers a tender interior and pleasant bite when cooked. Retain stems to maintain structure and ensure even cooking. Serve as the starring component that soaks up seasoning and cheese.
• 2 tablespoons extra virgin olive oil Coat florets to promote even browning and help seasonings adhere while contributing a fruity, peppery background flavor that complements roasted vegetables. Use enough to lightly coat surfaces to prevent sogginess and encourage crisping. Opt for extra virgin olive oil for its robust taste during high-heat roasting.
• 2 teaspoons kosher salt divided Enhance overall flavor and draw out moisture for improved caramelization when divided between pre-roast and post-roast seasoning, providing balanced salting across the dish. Facilitate controlled seasoning with larger kosher grains that are easy to pinch. Adjust the divided amounts to taste to avoid over-salting the finished broccoli.
• 1/2 teaspoon freshly ground black pepper Brighten and add mild heat and aromatic complexity when freshly ground over the florets before or after roasting, helping to balance the richness of butter and cheeses. Contribute subtle peppery notes that lift the vegetable's natural flavor without overwhelming it. Use freshly ground for best aroma.
• 2 tablespoons unsalted butter melted Add richness and silky mouthfeel by melting and tossing with breadcrumbs or brushing over florets to help promote a buttery, golden crust during roasting. Enhance panko browning and contribute a comforting, savory depth that complements sharp and aged cheeses. Use melted unsalted butter to better control overall seasoning.
• 1/3 cup panko bread crumbs Provide crunchy texture and a toasty, golden topping when mixed with butter and sprinkled over broccoli, helping to create a crisp contrast to tender florets. Absorb fats and brown quickly under high heat to add nutty flavor. Use panko for light, airy crumbs that crisp without becoming heavy.
• 1 cup shredded sharp Cheddar cheese Contribute sharp, tangy, and savory flavor that melts into the broccoli and breadcrumbs, offering bold cheesiness and a rich finish that contrasts the vegetal notes. Melt under heat to create gooey pockets and bind the topping. Choose sharp Cheddar for pronounced depth and character.
• 1/4 cup grated Parmesan cheese Add nutty, salty complexity and umami when grated over the broccoli and combined with other cheeses, helping to deepen the savory profile and encourage browning. Work well in small amounts to complement sharper cheeses without overpowering the dish. Use finely grated Parmesan for even distribution.
• 1/8 teaspoon crushed red pepper flakes Introduce a touch of heat and subtle spice when crushed and sprinkled sparingly to bring dimension to the dish without dominating the flavors. Enhance the overall savory profile and pair well with melted cheeses and butter. Use a light hand to maintain balance.

Equipment

• Large Pot
• Rimmed sheet pan
• Large bowl
• slotted spoon
• Paper towels

Method

 

1. Heat oven to 450°F and set a large, rimmed sheet pan on the middle rack in the oven (while the oven heats).: You will notice a gentle wave of dry heat as the oven climbs, and placing the pan inside warms the metal so it sears the broccoli immediately on contact. The preheated pan helps create rapid browning and blistering on the underside of the florets, contributing to crisp edges. If you skip heating the sheet pan, the florets will warm more slowly and may release moisture, leading to steaming instead of roasting. One common mistake at this stage is not using a rimmed pan, which can allow juices to drip and cause uneven heat distribution.
2. While the oven preheats, bring a large pot of water and 1 teaspoon salt to boil. In the meantime, rinse and cut the broccoli into florets (they should all be about the same size). 1 head broccoli: As the kettle sings to a boil you will smell faint metallic steam and the salted water will season the interior of each broccoli piece as it cooks. Cutting even florets ensures uniform tenderness; differing sizes produce uneven doneness where smaller pieces may overcook while larger ones remain underdone. A typical misstep here is skipping the rinse and not trimming fibrous stem ends, which can make some bites tough. Aim for pieces roughly 1 inch so they blanch and roast evenly.
3. Fill a large mixing bowl with ice water, and set it next to the stove.: The ice bath will create an immediate contrast in temperature when you transfer the boiled broccoli , which stops cooking and preserves a vibrant green color. You will hear a faint clink of ice as you drop the florets into the cold water, and the sudden chill locks in the texture. Without this step the florets will continue to carry heat and can turn mushy during the next stages. One thing to avoid is using lukewarm water for the bath, which won’t halt the cooking effectively.
4. When the water is boiling, add the broccoli florets, and set the heat to medium-low. Boil the broccoli for 2 minutes.: In the pot the broccoli will bob and steam slightly, and after two minutes the centers will soften but remain bright and resilient. This brief blanch extracts any raw vegetal bitterness while keeping moisture content low, which is critical for getting a good roast. Overcooking in this step will leave you with limp florets that cannot crisp up, so time it carefully. A common error here is letting the boil run too long; use a timer and keep the count precise.
5. After 2 minutes, use a slotted spoon to submerge the broccoli in the ice water to cool for 2 minutes.: You will feel the immediate coolness as the florets go from hot to icy, and the surface will firm slightly as the heat leaves. This thermal shock preserves that lively green and sets the texture so the final roast yields tender inside with a firmer exterior. If you skip submerging long enough, residual heat will continue cooking the pieces and can push them past the ideal texture. Avoid leaving the florets in the bath too long, or they can become waterlogged.
6. Transfer the broccoli to a paper towel-lined plate to dry and pat dry with another paper towel.: As you blot the florets you should see beads of water lift from the surface and the paper towel darken, signaling moisture removal. Drying is essential; moisture on the surface will steam during roasting and prevent browning. Press gently to avoid breaking the florets, and rotate pieces to expose any trapped moisture. A typical mistake is rushing this step; insufficient drying results in soggy florets and a lackluster crust.
7. In a large bowl, mix together broccoli, olive oil, 1 teaspoon salt and black pepper. 2 tablespoons extra virgin olive oil, 2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper: Tossing the florets in the oil distributes fat evenly, which promotes caramelization and helps the topping adhere later. You should hear a faint rub of oil as the pieces slide and smell the pepper bloom slightly against the warm metal of the bowl. Mixing at this stage seasons every floret through and through. Avoid overcoating with oil, which can make the topping sludgy, and do not skip the salt, which enhances the natural sweetness of the broccoli .
8. Remove the hot baking sheet from the oven and spread the broccoli mixture evenly over the pan.: When the bowl meets the preheated sheet you may hear a whisper of steam as any residual moisture hits the hot metal, aiding immediate sear. Arrange the florets in a single layer so each piece gets exposure to direct heat; overcrowding leads to steaming and uneven browning. Use tongs to space pieces if needed. A frequent misstep is piling them up, which prevents good contact and results in soft bottoms.
9. Set the oven to broil and return the pan with the broccoli to the middle rack of the oven. Broil the broccoli 4 minutes.: Under the broiler you will witness the surface begin to blister and deepen in color, and you may hear a gentle crackle as sugars caramelize. This concentrated heat is what produces crisp edges while retaining a tender interior. Broil time is short so stay present; the difference between perfect and burnt can be a minute. If your broiler is especially fierce, increase distance from the element or shorten the time to avoid blackening.
10. While the broccoli is broiling, in a medium bowl, mix together the melted butter, panko crumbs, shredded cheddar, grated Parmesan cheese and red pepper flakes. 2 tablespoons unsalted butter, 1/3 cup panko bread crumbs, 1 cup shredded sharp Cheddar cheese, 1/4 cup grated Parmesan cheese, 1/8 teaspoon crushed red pepper flakes: The mixture should smell buttery and savory, with the sharpness of Cheddar cheese and the nuttiness of Parmesan cheese mingling through the crumbs. Combining ingredients now ensures an even, cohesive topping that will toast quickly under the broiler. If the crumbs are too dry they will not bind, and if too wet they will clump and not crisp. A common issue is melting the butter too hot, which can partially melt the cheeses prematurely; allow butter to cool slightly before mixing.
11. Remove the pan from the oven, and sprinkle the breadcrumb/cheese mixture evenly over the top of the broccoli.: As you scatter the topping you will feel the contrast between the warm flakes and the hot florets, and the aromas of butter and cheese will intensify. Distribute the mixture so each floret has coverage, pressing lightly to help it adhere. Uneven distribution leads to pockets without crunch or cheese, so take a moment to arrange thoughtfully. Avoid piling too thickly in one spot as it may not crisp through in the center.
12. Return the broccoli to the oven and broil another 3-5 minutes or until the broccoli is fork-tender and the cheese has melted and is crispy around the edges. Watch closely so the cheese doesn’t burn. (Note: If the cheese is browning too quickly, remove the broccoli from the oven and turn off the broiler. After 1 minute, return the broccoli to the oven and let it finish cooking with residual heat.): In this final stage the cheese will melt and bubble, the crumbs will toast, and the top edges will turn a rich golden brown. You should hear a faint sizzling and smell nutty roasted notes as the topping caramelizes. The florets are done when a fork slides in easily and the topping is crunchy; timing varies by oven so check early. If the cheese browns too quickly, remove and turn off the broiler to let residual heat finish the cooking; continuing to broil is the quickest way to burn the topping.
13. Serve immediately and Enjoy!: The finished dish should present a mosaic of blistered green and golden topping, steaming gently as you bring it to the table. Serve it hot for the best contrast between tender interior and crispy top. A common serving mistake is letting it sit too long, which softens the crumbs; aim to plate and eat within minutes of pulling it from the oven for the ideal texture.

Notes

• Choose firm, fresh broccoli - Select heads with tight florets and firm stalks for the best texture; limp or yellowing tips mean the vegetable is past its prime and will not roast as well.
• Heat the baking sheet - Warming the pan in the oven before adding the florets creates immediate searing contact and improves overall browning dramatically.
• Dry thoroughly after blanching - Any surface moisture will steam the broccoli and prevent crisping, so pat pieces dry until the paper towel barely darkens.
• Use panko for crunch - Panko bread crumbs remain light and airy when toasted, delivering the distinct crispy texture that regular breadcrumbs often cannot provide.
• Watch the broiler closely - Broilers vary greatly; check a minute or two early to prevent the cheese topping from going from golden to burnt.
• Grate cheeses fresh - Freshly grated Cheddar cheese and Parmesan cheese melt and flavor better than pre grated packages, giving a superior finish.

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Meet Sophie Chen

I’m the texture and flavor obsessive. I can’t stand mushy vegetables or bland sauces, so I’m constantly tweaking recipes to add crunch, depth, and that certain something that makes you go back for seconds. I love bold seasonings, crispy edges, and recipes that wake up your taste buds. I’m the one in our group photos with sauce on my shirt because I’m always tasting as I go. If it doesn’t make me smile, it doesn’t make the blog.