Ah, the holiday season! It’s full of presents, family, and best of all food, lots and lots of food. And it’s not your average fare. At parties people really bust out their best recipes. Fat intake flies out the window, and my diet becomes basically, cream, butter, sugar, and pork. Mmm! Although I can’t really cook, I can really eat. While I thought I had basically conquered deliciousness with the yummy stuff I’d eaten to date, this year I ate my way to the peak of perfect mouthfuls. A family friend brought over her honey scallops wrapped in bacon. There are no words in the English language to describe the crispy flavor explosion that those bites brought. Heck, I’d probs give up sex in exchange for a lifetime supply. Is that crazy? Honey, if loving bacon is wrong, I don’t wanna be right! Now, what was the most mind-blowingly awesome thing you ate during the holidays this year? Keep reading »
Tag Archives: food
This weekend, New York City got its first big blizzard of the winter and I was snowed in. I decided to take the opportunity to test a recipe I was noodling over for butternut squash soup. Typically, when I want to cook something new, I check out different versions of it on the web — usually FoodTV.com — mostly for cooking times and temps, and then adapt it to my own tastes. This butternut squash soup is dairy-free and you won’t miss the leche one bit — squash is super creamy and filling on its own and chicken stock (or vegetable, if you want to keep this totally vegetarian) is a great flavor-boosting liquid. Check out the full recipe after the jump. Keep reading »
You know what second drinks are, right? When the remaining ice in your cocktail melts, allowing you to suck every last drop of alcohol out of the glass? This might be swell if you’re Pam on “The Office” and enjoying a jumbo-sized Blue Lagoon from Applebee’s. But for your finer concoctions, ice can ruin your drink by watering it down too quickly, or giving it freezer-taste (ew).
For the wannabe mixologists (or just those who are just picky about their drinks), the Eternal Ice Drop by Hennessy offers a step closer to perfection. The glass orb contains water, which, when frozen, won’t melt into your beverage (obviously). It’s awfully pretty to look at too. Cheers! [Gizmodo] Keep reading »
In a country that adores cheese and foie gras, vegans in France are a joke in the same way that Lindsay Lohan thinks she’s a designer. So you’d think the French wouldn’t give a damn about politically correct food. However, tensions have risen lately in Paris over the use of horse meat in contemporary cuisine. Last week, the trendy Le Fooding event went down, this year’s theme being “Les Incorrects,” meaning meals filled with indulgent and controversial ingredients. One dish focused on horse meat, and in response, an anti-horse meat group (only term we could think of for them) ramped up its presence in the city with campaign buses and in-your-face subway advertisements. Brigitte Bardot‘s still-existing animal rights foundation has apparently been combating the issue as well.
So now you have something to throw in the face of the next snobby Frog who condemns American food culture. “Hey, Americans might be obese … but at least we didn’t get fat by eating horses.” [Je Ne Mange Pas De Cheval] Keep reading »
I feel like Jonathan Safran Foer is stalking me. OK, maybe not the actual guy—he’s got a beautiful, ridiculously talented wife, some kiddos, and a new best-selling book called Eating Animals, which Natalie Portman says made her go vegan, so no, he’s not actually stalking me. But I feel like he is, in the same way that I feel like Michael Pollan (who penned The Omnivore’s Dilemma) is, in the same way I feel like Robert Kenner (who made the film “Food Inc.”) is, in the same way that I feel like Barbara Kingsolver (who wrote Animal, Vegetable, Miracle) is. They’ve all created what I hear are persuasive, fascinating, and sometimes terrifying books and films about food that will inevitably change the way I think about every little thing I put in my mouth forevermore. But honestly, I just don’t want to hear it. Keep reading »
Waffle fries are the holy grail of French fries for me, and it’s not always easy to find them when I have a craving (or they’re so weighed down with grease they’re soggy — ugh). Luckily, I came across Alexia Foods‘ Crunchy Snacks Waffle Fries at the grocery today. They don’t need fried or cooked, and their texture is a cross between a fry and a chip; mostly crispy, but soft on the inside. The hot pepper flavor is spicy and delicious, and everyone in The Frisky office wanted to steal them from me. While the fries aren’t exactly health food, they are all natural with no artificial preservatives, flavoring, or coloring. So, now I have access to my beloved waffle fries wherever I want, which will be awesome provided I don’t overdo it — I still have three more flavors to try. Keep reading »
During the summer, it stays light well into the night, and I like to meet friends for late, alfresco dinners. But these days, as darkness falls by 4:30 in the afternoon and it’s nearly always raining, I just want to get home, curl up in a blanket, and down comfort foods like there’s no tomorrow. The dishes that make my tummy the most content are a yummy cheese grits casserole my mom used to make when I was little, macaroni and cheese, and buttered toast — but not all at once!
What are your favorite comfort foods? Share your food coma-inducing favorites in the comments, and, if you have a delicious recipe you’re willing to divulge, send it to email@example.com with the subject line: Recipe. We’ll post the most mouth-watering ones so you’ll have plenty of cozy food ideas throughout the coming cold months. Keep reading »
If you have been waiting for the right escargot packing made out of colored snail poop to come along, today, my friend, is your lucky day. For reasons that will surely forever remain a mystery, designer Manuel Jouvin decided the ideal container for holding escargot is made from colorized snail droppings. So, he partnered up with a French snail farmer (my dream profession), and set about feeding colored paper to snails. Then, the snails pooped a rainbow of colors. Jouvin turned that, er, substance into escargot packaging. Ah, the French. So creative. In any case, maybe not something you want to try at your next dinner party. [NOTCOT] Keep reading »