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 »
This Thanksgiving week, I would like to give a personal shout out to the creator of Foodie Fight, a game which combines two of my favorite pastimes — somewhat useless trivia and eating. This Trivial Pursuit-style game tests your knowledge of everything from “culinary science and celebrity chefs to food history and exotic cuisine.” For example: “What kind of shank is used to prepare Italian <i>osso bucco</i>?” I know! I know! Veal? “Congrats, you are correct!” Consider me starved for more.
Chicago-based artist Katherine Kalnes apparently makes portraits out of pancakes and so she created this Ryan Gosling flapjack exclusively for the celeb blog The Famous. Gimme a fork, I’m starving. [The Famous]
When food has replaced sex in your relationship, it’s pretty much over. If you’re a month or so into a relationship and you both find yourself face-planting bowls of pasta on a Friday night instead of giving yourselves reason to clean your sheets on Saturday morning, something is not right. Favorite foods are not a substitute for favorite sexual positions. Keep reading »
Last week, in honor of our mission to “Get Bitchin’ In The Kitchen,” I asked you to send me your favorite recipes for a forthcoming slideshow. Well, I got so many recipes that one slideshow just ain’t gonna suffice. Instead, I’m posting the recipes over the course of the week — and there’s still two days left, so you still have time to send me your recipes (to email@example.com)! Today we’ve got 11 recipes from readers, for dishes like minestrone soup, braised pork chops, zucchini bread, and much more. Needless to say, I am starving now.
Men know how to cook, because we have the right incentive to cook. Once upon a time, when men were men and women were women and men were cartoon gorillas and women were porcelain princesses, the man made money and the woman made casseroles. Men stayed out of the kitchen, and women stayed out of the workplace.
But times change. For instance: in the 1960s, people drove their car from the suburbs to an office building in the city. Today, we fly in jet packs from blimp cities to subterranean bunkers deep beneath the scorched earth. Also, women are working more and cooking less, and men are working less and cooking more. But let me be clear, we’re cooking because it impress the hell out of women. Are women too easily impressed? Maybe. Keep reading »