Here’s the honest truth about how I typically come up with recipes. I either eat something at a restaurant or at a friend’s home that I like and try to replicate it based on the primary flavors I taste and am able to identify, or I see a recipe somewhere, vaguely skim it, go to the grocery store without a list of ingredients and then wing it. I rarely follow a single recipe, I often combine elements of different recipes that I like, and am really only anal about sticking to a recipe when it comes to cook time and temperature. Measurements, especially for things like seasoning, are not exact, and I adjust them to taste. You should approach my recipes with the same sense of … I dunno … haphazardness.
That’s basically the story of how one of my favorite healthy and delicious random single gal recipes came to be. A few months ago, I saw a photo of a salmon recipe from Gwyneth Paltrow’s cookbook, noted the fact that the recipe had “Sriracha” and “lime” in its name and was like, “Oh yeah, that would go good together. I’ll try that!” And on another occasion, I had dinner at Momofuku in New York City, ordered their famed Brussels sprouts, devoured the whole bowl and have been refining my own, more simplistic version ever since. And now, I present both of these recipes to you, which pair together for the perfect single gal supper. (Obviously, you can make any of my recipes for more people, by doubling/tripling/etc. the ingredients and adjusting the cook time if necessary.) Keep reading »
Living in New York City means I have no reason to ever order from or eat at a chain pizza establishment like Pizza Hut. I mean, if you’re going to Pizza Hut when there are at least five better, more authentic and just as affordable pizza joints within spitting distance, you’ve got problems. However, while their pizza tastes like bland sauce-covered cardboard, Pizza Hut’s pizza-ordering technology is on the cutting edge. According to Eater, Pizza Hut “has teamed up with software developer Chaotic Moon Studios to offer a concept video that imagines what on-table, touchscreen ordering might look like.” And you know what it looks like? FUN. The touchscreen stands in for the usual, disgruntled Pizza Hut waiter, and allowed you to customize your pie with various finger swipes and taps. I’m still totally uninterested in eating at Pizza Hut, but should they ever implement this technology into their restaurants, I would totally stop in to assemble a complicated order on the touchscreen — and cancel it when I’m done. [Eater]
Something you may not know about me, Lucca. My favorite food is not kibble, or dessert kibble (cereal), or treats, or whatever my mom is having for lunch. My favorite food is PANCAKES. On my birthday every year, my mom makes them for me, but I just discovered there’s a whole other special pancake day and it’s TODAY, National Pancake Day. I think my mom has been hiding the existence of this day from me, which is rude and I’ll deal with her later. For now, though, I present to you 20 pancake recipes that I would totally make in celebration of this momentous occasion, if my paws were able to manage a griddle. Stupid evolution.
This amazing macaroni & cheese ring has been making the rounds online this week. Many people seem to think it’s just a silly little novelty accessory, but I happen to find it extremely romantic. In fact, my boyfriend and I don’t want to get married, but if he were to get down on one knee with this ring, well, I’d probably reconsider. Here are five reasons that everyone should ditch the whole “diamond engagement ring” trend and propose with macaroni & cheese rings instead: Keep reading »
In 1931, Winston Churchill predicted a future in which all the world’s meat would be grown in labs. But he never predicted they would be grown from celebrity tissue samples. Bitelab.org, a company that grows artisanal salami from tissue samples, wants us all to eat more celebrity meat. They have been hard at work developing the technology to create high-quality charcuterie from your favorite celebrities’ DNA. All it takes is a quick biopsy of, say, James Franco. In a process by which they isolate stem cells, they grow cultures into in-vitro meats, which can be dry aged and spiced into the finest sandwich stuffers. Keep reading »
I had a “Chopped” moment in the kitchen last night when I realized I had a few beets in the fridge that I really needed to use, but — cue Ted Allen voiceover — only the stovetop of my oven was working, so roasting was out of the question. I’d been feeling like pasta for awhile, so I sauteed the beets in a pan with some zucchini and garlic, added some cheese, and ended up with a seriously delicious dinner. This recipe is super easy, super healthy, and best of all, super PINK. It also tastes great the next day as a chilled pasta salad (like, “Oh, I guess I’m eating lunch at 10:30 AM ’cause I can’t wait any longer” — that great). Read on for the recipe! Keep reading »
One of the unexpected side effects of taking my booze intake down by, like, 75 percent is that I suddenly crave sugar like I never have before. I’ve never had a sweet tooth, but once I stopped putting away nearly a bottle of wine a night, my body began to crave a nightly sweet treat. Usually this comes in the form of some sort of ice cream. Talenti’s salted caramel ice cream bars are a fave, and Ben & Jerry’s never disappoints with their creative flavor offerings. Speaking of those two Vermont stoners — they have really outdone themselves now. Ben & Jerry’s just announced that they are releasing four new “Core” flavors later this month, which feature a column of deliciousness in the center, surrounded by ice cream. WHUT. Keep reading »
Unpopular opinion: I don’t like Sriracha. Spicy things are just not my jam. That said, I can respect the fine art that is a quality hot sauce, and it’s clear that nothing satisfies quite like Sriracha does. The American Chemical Society (yes, that’s a thing) agrees and created this nifty little video breaking down the science that goes into making this beloved condiment so awesome. Hint: the burn of the sauce releases endorphins and creates a delicious dance of pain and pleasure in your mouth. (Hey, get your mind out of the gutter) The scientists in the video explain the technicalities of it in much more detail, so check it out while I give sriracha one more shot at winning over my taste buds. [USA Today]
This week marked the 450th anniversary of the death of Michelangelo. Cake artist Michelle Wibowo commemorated the occasion in a very, ahem, sweet way, by recreating his masterpiece, “The Creation Of Adam,” using frosting, marshmallows, and sprinkles. The resulting edible artwork is breathtaking (not to mention drool-inducing), and the entire process — which took 168 hours and half a billion cake sprinkles — was documented in this time-lapse video. It’s calming and slightly hypnotic to watch her turn a pile of sprinkles into God. And now I really want a piece of cake. [YouTube via Design Taxi]
As I stated earlier in the week, when I shared my recipe for roasted chicken, potatoes and broccolini, my cast iron skillet is probably the most essential item in my kitchen. It can go straight from on the stove to in the oven and is ideal for cooking everything, from the obvious (roasted meats and vegetables) to the surprising (like brownies and pot pie). Need further convincing to buy one yourself or make use of the one you have? Click through to see just 13 recipes — from breakfast to dessert — that you can cook in a cast iron pan…