Hilah Cooking

My name is Hilah Johnson. My partner Christopher Sharpe and I began our webshow Hilah Cooking in January 2010. We create short-form, educational, and occasionally hilarious cooking videos geared towards beginner and intermediate cooks, as well as people who are just looking for simple, low-cost recipes.

Everything is made from scratch, people! You will not see any packets of taco seasoning mix or gravy powder up in here. If you are going to learn how to cook, you are going to learn it for real! But I promise it will be fun and easy.

All of the ingredients are a cinch to find and I avoid using any super-specialized gadgets in order to keep the recipes accessible to everyone. That means I grind pepper in a mortar and froth up egg whites in my mouth. Just kidding. That would be gross.

I’ve been cooking since I could reach the stove — it was REALLY HOT! — and love it. I also do a bunch of other artsy crap like acting, writing, and singing in my goofball, punk rock band. Plus I love spicy food, innuendo humor, and porch-drinking.

Pad Thai

The first time I had pad Thai was in Boston. I’ve mentioned before that I wasn’t a terribly cosmopolitan eater before moving to Boston, so many of my firsts happened there: bialys, mooshoo pancakes, mango lassi, and pad Thai. My boyfriend attended Berklee College and we’d often eat at a place right across from the school after class ....more

Paella

Our friends from Spain came to visit for my brother’s wedding last year and taught me how to make paella. Carlos and María José live in Málaga, but she is from Valencia (where some of the most famous paella is from) and Carlos’s dad is an excellent paellero (I think that’s what he called him, a person who makes paella, basically). The wide, shallow pan used to make paella is also called a paella; the food gets its name from the cooking vessel (like a Moroccan tagine is used to cook tagine) ....more

Slow Cooker Pulled Pork

This slow cooker pulled pork recipe is straight outta my Slow Cooker Recipes...more

How to Cook Rice

Don’t laugh. Don’t laugh like it’s funny. Lots of people struggle with how to cook rice ....more

Butternut Squash Puree with Caramelized Onions

I’m already starting to think about Thanksgiving, even though it’s only August, but that’s not completely my fault since butternut squash has been popping up at the farmers’ markets and butternut squash reminds me of fall and Thanksgiving. This will also be our first Thanksgiving with our very own baby, so forgive me if I’m just a tiny bit extra-super-fuckin-excited about the holidays this year in general. It was images of baby that inspired the butternut squash puree you see before you ....more

Eggplant Parmesan Sandwiches

I did it! (I think) I finally made a belieber out of Chris! (Mostly) Chris finally ate some eggplant and didn’t think it was (very) terrible and gross! ...more

Crispy Onion Rings

Sweet onions are in season now and I can think of no better way to enjoy their wholesome goodness than by battering and deep frying them. Extra crispy onions rings are what the doctor ordered! (Not my doctor, but surely some doctor at some point in history? ...more

San Diego Vacation

San Diego skyline, viewed from the harbor Recap of our recent San Diego vacation – our first real vacation in three years!...more

Super Spirulina Smoothie

Spirulina is a blue-green algae (though that is a misnomer for cyanobacteria — a photosynthesizing bacteria) that can be found in healthy places like the ocean and Whole Foods. In dry, powdered form, it’s a deep, rich forest green and reminds me of a high-quality dry tempera paint. Once blended into a green smoothie, it delivers a grassy, slightly bitter flavor that is best matched by some yogurt and honey ....more

Spicy Chicken Skewers

Chicken skewers or chicken kebabs have been one of our go-to meals lately. They are super fast to prep and to cook, there’s very little cleanup, and you can mix up the flavors really easily so you don’t get bored. This spicy chicken rub has Indian inspirations and I think you’ll dig it ....more