I’m a Chef, and This Is What I Make When I’m Too Tired to Cook

Some nights, cooking feels impossible. On those nights, I turn to popcorn—but not the sad, soggy microwave kind. I use an air popper, which lets me control every flavor I sprinkle, toss, and drizzle over, transforming simple popped kernels into an effortless, flavor-packed snack.

Add wine and you're officially in glorious Girl Dinner territory. Whole grains and antioxidants? You can't do better than that.

Depending on my mood (or my level of exhaustion), I have a rolodex of popcorn profiles. To ensure every bite is perfectly seasoned—from the top of the heap to the bottom of the bowl—I layer everything: popcorn, drizzle, sprinkle... and repeat. It’s a quick, comforting, and endlessly customizable ritual, and proof that even when I’m too tired to cook, flavor never sleeps on the job.

My Popcorn Glow-Ups

Here are some ideas for your next popcorn dinner:

Butter, Parmesan, and Truffle: My all-time favorite. I drizzle the popcorn with melted salted butter, toss it with grated Parmigiano-Reggiano, and finish with a generous sprinkle of flaky black truffle sea salt.

Jalapeño Popper: Melted butter, a handful of pickled jalapeños, and savory white cheddar powder transform the popcorn into a punchy, feisty twist on the classic party snack.

Pizza Night: Olive oil, red pepper flakes, Italian herb blend, and more Parmigiano-Reggiano—basically pizza in a bowl, no oven needed.

Bacon-Ranch Cozy: Tangly, slightly sweet powdered ranch seasoning is my kryptonite. Toss in crispy bacon bits, and your couch becomes a five-star comfort zone.

Something Sweet: When I'm craving a sweet treat, a drizzle of melted butter and a shake of powdered sugar and cinnamon hits the spot. Bonus points for mini chocolate chips if I have them in the pantry.

Not All Kernels Are the Same

In the eyes of a popcorn fiend, not all corn kernels are created equal. They come in a range of colors (white, yellow, red, blue) and vary in size, texture, and flavor.

Some kernels puff into large, airy "butterfly" shapes with wings perfect for catching seasonings. Others form dense, round, mushroom-shaped pops, sturdy enough for caramel and chocolate coatings. 

For me, a perfect bowl of popcorn is all about balance—some bites light and crisp, others with a squeaky chew; some subtle in flavor, others rich and nutty. When I discovered Amish Country Popcorn's "Rainbow Popcorn", I was smitten. Its mix of colors, shapes, and sizes creates the ultimate, bespoke bowl of popcorn joy. That being said, Orville Redenbacher's white or yellow kernels do just fine and are widely available at most grocery stores.

A Few Ways to Make Popcorn

I'm in a deeply codependent relationship with my air popper, especially its little tray that gently melts butter as the kernels pop. But there are other ways to get the job done without a dedicated appliance. No matter the method, the goal is the same: perfectly popped corn, ready for its glow-up. Here are some ways to get there, along with a few tips:

• Stovetop: Use oil with a high smoke point, like coconut or avocado, and keep an eye on your kernels. (Few things in life are as sad as burnt popcorn.)
• Silicone microwave popper: Pop without added oil—it's quick and fuss-free.
• Pre-packaged microwave popcorn: Not fancy, but they're reliable in a pinch.

How I Actually Eat Popcorn

Confession: my now-husband once walked in on me mid-popcorn protocol, just after moving in with me. There I was, slouched on the couch, bowl resting on my belly for optimal bowl-to-mouth efficiency, binge-watching Law & Order.

Catching every last morsel of Parmesan, red pepper flakes, or other seasoning before it disappears into the abyss of the couch cushions requires commitment. So, I was also dressed in what I call my "popcorn bib"—paper towels loosely draped from the bowl, down to my belly, and then up my chest, tucked into my collar. 

He just froze, mouth open, clearly questioning my sanity. It's not glamorous, it's not graceful, but for those of us truly obsessed with popcorn, it's not just a snack. It's a carefully executed, energy-conserving masterpiece for when cooking feels impossible.