This website is all about exploring ways to become more confident in the kitchen. I think it’s time for people to put down the menus and pick up the spatulas. Not only does cooking typically lead to healthier and more economical eating, it’s also a heck of a lot more fun than ordering out.
When I post a recipe on Macheesmo, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts. There will be photos. Oh yes. There will be photos.
While I do my best to give you recipes to work with (because the goal of this site is to get you, yes you, in the kitchen), I also try to be entertaining. This isn’t some dry culinary cookbook. This is a website! If it isn’t entertaining and educational, then I’m not doing my job!
I love comments, emails and general participation. Again, this is a website people. The last thing I want is for this to be a one way street.
Sweet artsy photo.
About me
My name is Nick and I write and manage Macheesmo. I’m 25 26 27 and I have a “normal” day job. When I’m not working, I love to cook and love everything food related. I’ve worked in a few restaurants throughout my life, but I have no formal training. That said, I experiment with all types of cooking and love trying new stuff.
What is Macheesmo?
Macheesmo is a phrase I came up with that simply means having confidence in the kitchen. Luckily for you, Macheesmo is something that can be learned.
On the Web at…
- OpenSky
- Foodgawker
- Tastespotting
- Serious Eats
- or just subscribe to the feed dude.
What do you use to write this?
I use WordPress, a very common blogging software that’s very easy to use and install. Right now I’m using a great theme called “hybrid” from Justin Tadlock with some design customizations of my own.
The banner and logo were designed by Ross Nover. To put it bluntly, he’s the man. You can check out his work here, here, or even here!
Hi Nick,
“Macheesmo” is an absolutely inspired name for your blog and i love the tone. So much that I subscribed. Keep ‘em coming.
I love the site name and totally get the kitchen empowerment. It’s how I feel every. single. time. something comes out right, whether it’s a first try or a 100th. There’s something to the idea of kitchen magic, and being able to harness that is a skill worth celebrating. Actually, what’s not worth celebrating, in the realm of food at least?
Nick, the site looks good man. I look at it when I am hungry. I have not tried any of your recipes b/c my menu usually consists of Ellio’s pizza and maybe some Mac and Cheese as a side dish. Topped off with a glass of Tang, of course.
Jon
OK now Im hooked love your stuff am goingto try the guac recipe this weekend am passing this on to my friends hope your doing well happy t day
Hey man, I just found this and I have to say it’s exactly what I look for in a food blog. Good job, I’m hooked.
Hey Nick, Just an old friend from Wyoming, checking out your fantastic site. I love your ideas and recipes! I hope you are healthy and happy and living the life. Take care.
Hey, Nick,
I went and found your site after reading your “can I eat it with a ladle” comment about the crab fondue recipe at Simply Recipes. Too funny. I like your site, and will check in often. Good luck!
Hi Nick,
I like the way you look at cooking. I love cooking especially when I cook for somebody. And reading your explanation about your website name, I realize that it is telling about me. Yesterday I cooked for my mother in law, and she admired me. I won a victory! So Macheesmo is just telling me, isn’t it? That’s why I should subscribe it. And welcome you to come visit my website.
Found you on Stumble! Good site, very interesting.
Sullivan Street Bakery in NYC has potato pizza, with the potatoes sliced very thinly and layered across the top of its ultra thin crust.
Look forward to reading more—M
Nick, you rock. I am adding you to my blogroll.
Sheila
I’m a fan. Keep up the outstanding work!
I love your philosophy on food and cooking. I feel the exact same way – except I take those principles to the next level – I believe people should be entertaining more and socializing around food. Good work – glad I found you and I’m looking forward to reading more!
Wow Nick, the photos from your trip are great! I do hope you will be sharing more! And be sure to include the most adorable child, that red hair! Adorable! Glad you and Betsy had a great time.
Billie
Nick,
Just out of curiosity, what is your day job?
And thanks for setting up Foodie Fights! I love the idea and the way it pushes people to try new things.
Hi Nick, Not new to the world of food, but new to writing my blog and tweeting. Found you via a tweet about the foodie fights at The Stew (love it -love it – love it and hope to participate soon) and now I am following you on Twitter. As far as wedding food, I have been a caterer and I do big dinner shows: Stay Away from plated sit down mains. Have a buffet!!! Plated food is usually comparatively mediocre and limited to my nemesis, “The Chicken or The Beef?”, and usually lukewarm. Oh, if you are going to have passed apps make sure you have app stations too. People are hungry and hate having to chase down the poor waiter, who is like deer at the end of a gun, when the hungry guests descend. The combo helps to big the rabidness down to a manageable level. I’ll see you on my Tweet Deck!!!
Just found your website today … i’m not much of a cook, but i love food. Your recipes look delicious and so appetizing. I would gladly volunteer to be a food taster for you, if you need one. I see you have a nice selection of pizzas. I would be interested in seeing your take on Brazilian pizzas. When i was in Brazil in 2004, I had some great ones. They tend to specialize in more veggie ingredients and also some great dessert ones too … my favorite was chocolate and banana pizza. I’m sure your creative talents could find a new twist on them. Thanks again.
Stephen
Nice layout on the site, I am looking to do something simular instead of just e-mailing creations to family and friends. I like your reviews and the feature internet kitchen. Good luck with continued success with the site. Would love to send you a recipe for your review.
Pleasant Hill-Billy
I’ve been making a version of your brickle recipe for years but my recipe called for graham crackers instead of saltines. I’ve used regular honey grahams, cinnamon and even chocolate grahams with great success. My personal touch is to add a sprinkle of sea salt(just a tiny bit, for an occasional surprise to the taste buds) on top before it sets completely.
@ Danger Kitten. For my day job I’m a manager for a trade association in downtown Washington. I do a lot of different things there but focus mainly on web stuff.
Love the new artsy photo!
Yo. I just stumbled upon your website searching for poblano pepper recipes and yowza, son! First five pages I scanned have 5 original recipe ideas. I’m sticking around to see what else you brew up.
Great job.
Nick
Just found you today while google searching “ceviche”. Acually, I was looking for side dishes to “go with” and found you. Lucky for me. I will be sending my foodie friends your rss feed. Love your recipes, pictures, tips, etc. Nothing I’d rather do than find recipes and cook them (very few things, anyway). Thanks
Love your blog– just came across a very cool recipe of yours, Clam Linguine and happens to be one of my favorite! Anyway, we would love to feature your blog and if you’d like, let’s exchange links.
In any case, we featured your Clam Linguine recipe to our membership on facebook (http://www.facebook.com/chefcommons)
Garry
Chief Exec Chef, ChefCommons.com
Hi Nick,
Found your site while looking for cold-brewed coffee instructions (which you just posted last week – how timely!) and love your writing style. After browsing a few of your posts, I’ve bookmarked your site and will be back often.
Thanks!
I’ve come to realize that your blog is the first I check out on my Google Reader each morning. If a post from you is not up yet, I log out, no longer motivated to continue browsing my reader. I’ve told several folks about your blog. It’s my favorite. Aside from bread, which kind of intimidates me (though my husband and I are going to give this olive bread a whirl), all of your recipes are so… I don’t know what the word is, really. But they speak to me. Simple, maybe? But not in an idiot way. In an “I totally get this!”
I was wicked excited when I saw yesterday’s spaghetti squash post. I was all “I have all of those ingredients right now!” So I can’t wait to cook it up.
In a nutshell, thanks for the great recipes, tips and inspiration! :)
-Erin
Another who just stumbled onto your website!!! Keep ‘em coming, Nick…you da bomb!!!
I love food, love to cook and love simplifying. Sounds like a good match!!!
Hi Nick. Found you through the bread feed on The Fresh Loaf. Your olive bread recipe lured me in, and the rest of your site hooked me. Love it! I just got a day job as a baker after being a programmer and web designer for many, many years. Now I get to play in the kitchen all day! I’m definitely going to give some of your recipes a try. Thanks!
Nick, thank you for a fun read, and although I’m not a Halloween/gummy candy/oreo fan…I’m actually tempted to try this recipe! Also, this is completely irrelevant, but I’m a copy editor and you cannot imagine how much I appreciated your wonderfully and correctly well-written blog! THANK YOU!!! I’ll definitely be subscribing…keep up the good work. Oh, and GO YANKEES!!
Okay, the recipe was for the Bloody Worms of Doom, and I missed a comma after “editor.” Arrgghh!!
I just watched this – it’s reeeeeeeeeeeeeally long – but it’s also really scary. Thought I’d share
http://www.hulu.com/watch/67878/the-future-of-food
HI Nick, I just started following your blog — great stuff, good ingredients, great photos — recipes and everything is mouth watering. Best of all, I’ve made a few of your recipes and they were outstanding. I hope you don’t mind my writing about your Roasted Beets Salad you did, yesterday Dec. 2, 2009. We have a Beet lover on our staff so we looked at that one with keen interest – here is what we did http://berkshiregrain.blogspot.com — we of course recommend your blogging to all. Happy Holidays, from your new friends at Berkshire Grain.
Kevin Kirshner, Berkshire Grain
A friend told me about this blog! So many awesome and great ideas! I love reading it when I need some help in the kitchen. Nick, you’re awesome! Keep it up! :D Also, the photos in this blog are beautiful, sometimes I just browse to look through them. :)
Hi Nick ,
I have looked at your blog and love it !
Me too I am macheesmo or try to be ! I have created my food blog there are not so many guys who have done it in France ; so if you are curious come and visit me the door is always open feel free !!
à bientôt Pierre from Paris France
I love this site already. Was directed here by Karolinka. :) I love food, and I am so happy to have found this blog. I expect many a great read, and some good culinary experiments to come forth from this! :)
Thanks!
Have you told us what kind of camera you use? Cuz you take purty photos.
Right now I’m using a Canon Rebel XSi with a 50mm/1.4f lens. I basically just learned to use it by trial and error… never really taken classes or anything. For a long time I took photos with just an old powershot point and shoot camera and they all came out reasonably well also.
I’ve found that lighting is in most cases more important than camera ;)
Just found you and love your site-just joined so will be anxiously waiting for next installment. I have started to make more foods from scratch-found you by looking for tater tots. I love to cook but have very little time. Glad I found you!
Finally got over to take a look, Nick-o. Nice site! I was especially struck by the quality of your photography. Bravo!
Hope all is well, and if you see that so-and-so Xander tell him that camera Kevin says hi.
My kitties watch me cook in the kitchen too. Not out of respect for my talent, but in hopes of getting a scrap of something or other (usually the last of the heavy cream!)
Give our regards to Tipsy.
Rachel, Bleu, Bacon, Butters and Lucy
My cat hates cream for some reason and fish. So weird. She’ll eat cheese but only if it’s more than $9/pound. I wish I was joking.
Came across your website today, and I must say you have some absolutely mouth watering recipes. I am excited to try a few. Thanks for the tips and easy instructions!
I first clicked on your site when I saw it in a blogroll (“Pinch My Salt,” I think), and I was immediately transported back to my childhood in Portland, Oregon. There was a restaurant there called the Macheesmo Mouse, and I have missed that place since I was a kid. It was a fresh Mexican restaurant that had interesting and healthy food. Loved it. I think they went out of business.
Anyway, I am dying to try the Eggs in Purgatory. Which is a huge feat for you, because I generally do not like runny yolks at all, but this still looks so fantastic that I have to try it anyway. I feel brave.
You have some awesome recipes there, Nick! I have bookmarked your site and will be back….probably often. Maybe even daily. (That sounded scarier than I meant it to.)
My Italian husband picked some fresh garlic from our neighbor’s yard (don’t ask, don’t tell). Anyway, he said he really wants some pasta with garlic. Well, basically every recipe for pasta has garlic in it. So I wanted to try something different. I found this recipe for Cheesy Fusilli and am really excited about making it tonight! I love the fact that you have lots of pictures (THANK YOU!) and you go through the recipe in easy-to-use terms. I’m going to try adding a bit more garlic than the recipe says (so there’s no evidence left) and see how it turns out. I also appreciate that you don’t incorporate parm into every single recipe, but make it optional. I myself can’t stand parm cheese; but I love Italian food and have to work my way around the stuff.
I’m subscribing to this site as well as bookmarking it- this is AWESOME! Thanks so much!
love your blog, your writing and pictures are fantastic!
Hi Nick
Read your interview at blog guidebook – your blog is super, I will be back!!!
Hi! I wandered here to Macheesmo through a link one of my friends had posted on Facebook, and I love it! I just got started (within the last month or so) on writing my own blog, and my goal is similar to yours – get in the kitchen and have some fun. It’s awesome to see how successful yours is. Congratulations and I can’t wait to keep reading!
Wonderful site, Nick. Love your philosophy and share it.
Apparently I’m late to the party (I like to think fashionably late), but I’m glad I arrived! Great site, and I couldn’t agree more about your blogging and cooking philosophy – it’s just what I’m going for with mine as well. Can’t wait to keep reading and inspire my own macheesm-a !
Hello Nick, I had so much fun here at your site today, running behind but sooo worth it. I have been taking a peak here and there and I have to tell you, this is one wonderful well-rounded blog for those who “enjoy” food. All the recipes are right up T’s alley. It is nice to find a site that gives me the other side of tea sandwiches. I will revisit time and time again to find a good recipe that the men folk in my life will truly enjoy and I have to add “me too.” The only bad thing about finding your site is that I have not did my market shopping today and I am so hungry now and nothing in the house to fix. I know one thing I am picking up a nice shoulder pork and can then pick from a couple of your recipes, what is it with men-folk and pork? I have added myself to your email list and look forwards to all you share in the wonderful world of food and how to do!…RaeDi
My site is in the process of being upgraded right now and I am having a section of what I find in the food world and showcasing the blogs that have great interest in one way or another and yours fits. I think you will be my first review.