Tag Archives: food

James Franco Salami On White & 3 Other Celeb Sandwiches Coming Soon To A Deli Near You

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 »

Random Single Gal Recipe: Pretty In Pink Pasta With Beets, Zucchini, And Mozzarella

Pretty In Pink Beet Pasta Recipe

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 »

Get In My Mouth: Ben & Jerry’s New Core Ice Cream Flavors

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 »

The Science Behind Our Sriracha Obsession

Hot Hot Hot

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]

Watch A Cake Artist Recreate Michelangelo’s “The Creation Of Adam” With Frosting, Marshmallows, And Sprinkles

Creation Of Adam In Cake Sprinkles
Beautiful AND Delicious!

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]

Frisky Eats: 13 Super Tasty Reasons To Cook With A Cast Iron Skillet

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…

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