If you’re watching the Oscars tonight, you’re going to get hungry. So why not eat a hot dog or three inspired by the Best Picture nominees? Each dog, specially crafted by the folks over at Serious Eats, conjures one of the Best Picture films. Loved “The Descendants” and pineapple? Then go for a Hawaiaan-themed grilled pineapple dog. A Francophile fan of “Midnight in Paris”? Try the Parisian dog with pâté, pork sausage, frisée and creamy dijon vinaigrette. Or just really loved “Tree of Life”? Then garnish your dog with spinach and mayonnaise. Click the link for full recipes — happy eating (and watching)! [Serious Eats]
These lemon poppy seed pancakes not only look delicious, they incorporate a lot of the springy flavors we were drooling over in our recent cupcake orgy post (citrus and berries are such a great combination). But these pancakes have something going for them that cupcakes don’t: it’s socially acceptable to scarf down a pile of them first thing in the morning. Check out the recipe here, and let the Sunday morning pancake scarfing commence! [via Picky Cook]
Don’t get us wrong, we love the rich chocolatey desserts of winter, but we’re right now we’re pretty excited about the lighter flavors of spring. Why not celebrate the upcoming season with one of these mouthwatering cupcake recipes, featuring fruity flavors and sunny colors? Bon appetit!
Three designers — Yu Kyung Ha, Won Min Jung, and Kwon Young Hee — won this year’s Red Dot design award for their ingenious new creation: a pizza box that can be broken up into individual pizza-sized plates. How has this never happened before? I’m a huge fan of anything that helps better engineer my ability to get pizza into my mouth. Designers, we salute you. [Gizmodo]
Here at The Frisky we’re pretty sure “No Bake Nutella Cheesecake” is the most beautiful string of words the English language could ever produce, but if you need any more convincing about the glory of this recipe, here are a couple other phrases that might tempt you: “Oreo cookie crust” and “15 minute prep time.” Oh lord, I’m feeling faint. Somebody hand me a spoon! [My Baking Addiction]
Hi Frisky readers! Fun fact about me—I love to make and eat food! I’m definitely not a chef, but I think I manage to whip up some tasty things in my tiny New York kitchen, so when the mood strikes, I like to introduce you to an easy recipe I’m currently loving.
Maybe it’s a New Year, New You thing, but I’ve been trying to eat a litttttle healthier and have been trying to work in some new veggies into my diet. With that in mind, I bought some kale recently and fell in love! Additionally, I’ve been wanting to try cooking with miso, a Japanese ingredient that adds instant punch to basically ANY marinade. After the jump, a super delicious, healthy, and easy dinner featuring all of the above. Keep reading »
In some circles (re: Winona’s), National Pi Day — the national celebration of the numeral 3.14 and all it means — is a sacred day. Taking place every year on March 14, National Pi Day commences with the celebration of the endless number and the eating of pie. (Or, if you’re Winona, the eating of pizza and the playing of math charades.) So it’s with some trepidation that I inform you that the National Pie Council — an organization of pie-making entities — has announced that today is National Pie Day. We hope that the dual Pi(e) Day kerfluffle doesn’t stop you from enjoying a delicious piece (or five) of pie. After all, there are 231 varieties of apple alone — so there’s something to make everyone happy. [National Pie Day]
Like Joey Tribiani (from “Friends,” duh), I’ve never met a sandwich I didn’t want to say “How you doin’?” to. I also have a thing for food porn, so the cooking/coffee table book Scanwiches is making my stomach grumble. Full of mouth-watering images of cut-open sandwich insides, like full-frontal food porn, the book also has recipes so you can make the, to now quote Tom Haverford, “sandoozles” yourself. [$19.95, Powerhouse Arena]
As a fan of gummy candies — Sour Patch Kids forever! — I’m distressed by the existence of Spermies. The claim that there’s been “no salt added” doesn’t do much to reassure me that these fast-swimmers go down easy. No thanks!
I’m not sure how I feel about SpaghettiOPs pizza, which is a real thing a guy name Adam Kuban made, documented and presumably ate recently. On the one hand, SpaghettiOs and pizza, together. On the other hand, that’s a lot of bread on pasta. But on the other other hand, I used to like eating spaghetti sandwiches as a kid, before I knew what a carb was. Keep reading »