Just as I was kinda sorta maybe starting to get sick of the cake pop trend, I am introduced to the concept of pie pops, and my faith in ridiculous-desserts-on-a-stick is restored. This pie pop mold lets you bake mini pies and fill them with anything from fresh berries to Nutella to meat (or, if you’re feeling really wild, a mixture of all of the above). I feel a pie pop party coming on… [$24.99, ThinkGeek]
Between watching “Chopped,” “Top Chef,” “Hell’s Kitchen,” “Master Chef” and “Kitchen Nightmares,” I didn’t think there was time for another cooking show on my lineup. But when your dream reality show concept comes along, you make time. NBC is creating a new show “that brings together everyone’s two favorite things: food and love.” Indeed! The network put out a Craigslist casting call, which describes the premise of the show:
Each episode pits real-life single men in competition with each other in the kitchen as they try to win the affection of our lovely bachelorette. The single guys will field questions while simultaneously cooking the bachelorette’s favorite dish.
Wait, it gets better … Keep reading »
Ever since we discovered the awesomeness of red wine fudgesicles, we’ve been eagerly gathering up more recipes for boozy popsicles. Sometimes called “poptails,” these sweet, frozen cocktails-on-a-stick are fun, delicious, and super easy to make. Basically they’re the perfect summer food (drink? Whatever). From sangria to bellinis to mojitos to margaritas, here are 10 mouthwatering recipes that will let you have your popsicle and get drunk too!
Regular Frisky readers know that I have a weird obsession with watching cooking shows. I don’t know why. I don’t cook. No one in my family cooks. I like to eat, but I think most people in the world feel the same way. I think chefs are hot and sometimes I watch cooking shows to look for potential dates, but still, that doesn’t entirely explain my obsession. Put me in front of a cooking show, any cooking show, and you’ll find me transfixed.
Cooking show season is officially in full swing, which means I’ve cleared my schedule. At the moment I’m watching “Chopped,” “Master Chef,” and “Hell’s Kitchen.” I’ve also been recommended “Around The World In 80 Plates” and “Food Network Star.” How many cooking shows can I watch at once without being considered crazy? I guess I’ll find out. The most epically trashy of the cooking show premieres was Season 10 of “Hell’s Kitchen” with my favorite chef sex object, Gordon Ramsay. Someday I plan to write “Hell’s Kitchen” erotic fan fiction with Gordon as the dom. It would just be too easy. Anyway, I’m getting off topic. Here are the important things I learned from the episode (spoilers ahead!)… Keep reading »
In my house, however much pasta you make, you must eat! (This, I believe, is the unofficial slogan of Italy.) But because I never correctly estimate a proper portion of noodles (particularly long ones like spaghetti, fettuccine, etc.), and always air on the side of more, I end up eating a lot more than I really originally intended. That’s why this “I Could Eat A Horse” pasta measuring tool, which portions out child, adult, and family-sized amounts of dried pasta, is so genius. I’ll never end up eating a family-sized portion of pasta again. Unless I want to, that is. [$16.90, Reykjavik Corner Store]
I know you’re being productive right now, or trying to, but you’re going to have to stop for a second and check out this picture. Roberto Cavalli, the man responsible for ostentatious high-end clothing so tasteless it transcends taste and becomes tasteful despite itself, and Azzedine Alaïa, the man hailed world over for creating the most flattering (and, it should be said, fairly minimalist) dresses suited to the female form, converged during Cavalli’s recent trip to Paris. What resulted from this meeting of the minds was not a fashion collaboration, or a long conversation disparaging Anna Wintour (Cavalli publicly, shamelessly, awesomely slammed her last month), but couscous. They made it together! At Alaïa’s house! Quoth Cavalli on his part in the meal, “I help him set the table and serve dishes filled with the new ‘hot’ creation of a great stylist!” Yes. [Fashionista]
For me, the most annoying part of cooking in my tiny kitchen are all the scraps that get in the way. Chop one cucumber and my counter is practically overtaken. Forget about an entire salad. Good news! There’s a kitchen appliance for your scrap issues. The Scrap Trap provides extra prep space by trapping your kitchen scrapings, peelings, skins, shells and bones. Just brush the unwanted bits into the clip-on bin with the scraper brush and dump them directly into the trash. Or into your composting heap if you’re green like that. A very happy way to collect your cooking scraps.
Recently we asked Frisky readers to send us their favorite recipes from Mama — or, you know, a suitable maternal-like figure. Everyone’s mom has some special recipe that brings you right back home whenever you eat it. In honor of Mother’s Day (this Sunday, don’t forget!), we’ve collected half a dozen yummy recipes from readers’ mothers that should keep us in the kitchen all weekend.
Why don’t you choose one to make your mom this Sunday?
While Cinco de Mayo really may be more of a French holiday, for most of us it’s just the best excuse ever for a round of margaritas and delicious Tex-Mex cuisine. The zest and the spice of the fare makes for one hot holiday, and with the fifth of May falling on a Saturday this year, there’s no better time to gather friends and family for a good old fiesta. Whether your gathering is grande or small, here are some amazing Tex-Mex recipes to consider that will be enjoyed by all. Read more …
Maybe it was her special chicken dish. Maybe it was her rice and beans. Maybe it was the hot cocoa she made after you came in from playing in the snow. Everyone’s mom had some special recipe that brings you back home whenever you eat it. In honor of Mother’s Day (May 13, don’t forget or you are in big trubs!), we’re asking Frisky readers to send us their favorite recipe from Mom — or, you know, a suitable maternal-like figure — and a pic if you’ve got one. Email it to Jessica@TheFrisky.com with “Mother’s Day Recipes” in the headline and we’ll collect them all in one massive gallery of tasty childhood nostalgia. Mom will be so proud!
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