Forget about those big wood platters — cutting boards don’t have to be boring! You’ll want to proudly display this brightly animated board in your kitchen like it’s a piece of foodie art. Chopping vegetables has never been so adorable. Now, just don’t get freaked out by bacon, coffee, and grapefruit with faces on it!
Earlier this week, our marketing coordinator, knowing my favorite pastime is cooking/eating, sent me an excited email about the snack she invented one particularly hungry afternoon. “So, in the past week strawberries have been amazing,” she wrote. “I decided to put a smear of fresh goat cheese on a Nilla Wafer and topped it with half a strawberry — it was AMAZING. Like a tiny cheese cake without any of the work!” This got me thinking that A) I need to buy some strawberries at the farmer’s market this weekend (my fridge is always stocked with goat cheese) and B) this would be a great introduction for my first request for reader submissions for our “Random Single Gal Recipes” feature. So, {encode=”amelia@thefrisky.com” title=”Email me”} your favorite snack recipe — Dips! Mini-quesadillas! Other tiny edibles! — and I’ll post my favorites next week. (For reference, “bag of Fritos” does not count, but “Frito Pie” does.) Get ready nom-nom. Keep reading »
Hi Frisky readers! Fun fact about me—I love to make and eat food! Now, if Kelly Bensimon were to meet me, I’m sure she’d emphasize in her psychotic way that I am a cook not a chef, and I would agree. That being said, I think I manage to whip up some tasty things in my tiny New York kitchen, so when the mood strikes (I’m aiming for every week), I’m going to introduce you to an easy recipe I’m currently loving. Keep reading »
Don’t you want to taste the rainbow? This set of three Crate & Barrel stoneware dishes in red, yellow and robin’s egg blue will be just the pop of color you need among all the other “blah” metal pots and pans in your cabinets. And when your cookware is this cute, there’s no need to dirty another dish when you want to show off your culinary talents. Whether you’re mixing up a casserole or baking a loaf of banana bread, everything in the kitchen is more fun in color.
We’re psyched for spring for a number of reasons; warm weather brings bare legs, iced coffee, peonies, and, perhaps most importantly, the desire to fire up the grill. (Though we live in New York City, we purposefully collect a few friends with backyards and/or roof decks for such things.) A simple burger may be acceptable to serve at a barbecue, but we’d rather, to quote Emeril Lagasse, take things up a notch by stuffing our burgers with cheese, mushrooms, and other yumminess. Too bad every time we’ve tried it’s been a horrible mess. Not anymore! Williams-Sonoma’s Stuffed Hamburger Press makes the whole process neat and simple. Now can they come up with a way to stuff hot dogs please?
We know you’re cookin’ up something this Valentine’s Day and with these heart-shaped mixing bowls, you can make sure you do something in the kitchen, too! The pink, white and red set from Target might evoke the colors of February 14, but they’ll look funky-cute as you bake all year round. Plus, they fit inside one another like nesting dolls, so they won’t take up tons of space. Now, who wants a cupcake?
Whatever will the menfolk do?! Us modern hussies not only paint our lips and wear britches, but we’re losing our valuable lady skills too. There’s a study out of the Courier-Mail newspaper in Australia about how women under 30 are losing “female” skills, like cooking, cleaning and sewing. Only 20 percent of women under 30 surveyed said they could bake a cake and only 51 percent could cook a roast. Women of the Baby Boomer generation, however, said 85 percent could cook a roast and 45 percent could bake a cake.
I have never in my life needed to bake a cake or cook a roast. You know what? I don’t care to learn. But here is a list of more modern “womanly” skills the women of The Frisky do possess, which are a helluva lot more important: Keep reading »
I am a complete kitchen ignoramus, but I have fanciful dreams of becoming a top chef. I may have to lower my expectations just a tad but I am still determined to learn how to cook. After the jump some stylish and affordable cooking supplies to get me started.
Hi Frisky readers! Fun fact about me—I love to make and eat food! Now, if Kelly Bensimon were to meet me, I’m sure she’d emphasize in her psychotic way that I am a cook not a chef, and I would agree. That being said, I think I manage to whip up some tasty things in my tiny New York kitchen, so when the mood strikes (I’m aiming for every week), I’m going to introduce you to an easy recipe I’m currently loving.
Keep reading »
Stuck as to where you stand in the cake versus pie debate? Now you don’t have to choose! A Philadelphia bakery has created the pumpple cake — an apple pie and a pumpkin pie baked inside a vanilla and chocolate cake “fused together and surrounded by buttercream frosting.” The whole concoction clocks in at 15 lbs. and 1,800 calories, but the owners of the Flying Monkey bakery say that it ideally feeds four people. Just four?! More importantly, how does it taste? Kathie Lee Gifford and Hoda Kotb got to taste the dessert on “The Today Show” this morning and Kathie Lee described it as “obscene — that is delicious.” Of course, she was probably drunk. [MSNBC] Keep reading »
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