Hi Frisky readers! Fun fact about me—I love to make and eat food! Now, if Kelly Bensimon were to meet me, I’m sure she’d emphasize in her psychotic way that I am a cook not a chef, and I would agree. That being said, I think I manage to whip up some tasty things in my tiny New York kitchen, so when the mood strikes (I’m aiming for every week), I’m going to introduce you to an easy recipe I’m currently loving.
Keep reading »
Hi Frisky readers! Fun fact about me—I love to make and eat food! Now, if Kelly Bensimon were to meet me, I’m sure she’d emphasize in her psychotic way that I am a cook not a chef, and I would agree. That being said, I think I manage to whip up some tasty things in my tiny New York kitchen, so when the mood strikes (I’m aiming for every week) I’m going to introduce you to an easy recipe I’m currently loving. Keep reading »
Hi Frisky readers! Fun fact about me—I love to make and eat food! Now, if Kelly Bensimon were to meet me, I’m sure she’d emphasize in her psychotic way that I am a cook not a chef, and I would agree. That being said, I think I manage to whip up some tasty things in my tiny New York kitchen, so when the mood strikes (I’m aiming for every week) I’m going to introduce you to an easy recipe I’m currently loving.
It was nearly 100 degrees in NYC this weekend, with a million percent humidity — seriously, it was soupy outside. So I did what any hungry genius would do on a day as hot as the devil’s balls — I made chili! This is the same recipe I made a few months ago and swore I would post (and then didn’t). My dad always made really yummy chili for us when I was growing up. This isn’t his recipe, but it’s inspired by him, as he always made a straight-up bean chili, without any meat (although you could certainly add ground beef or turkey if you’d like). Also, this time around, I made sure to wear plastic gloves when chopping the jalapenos (you can also use red chili) because chili oil is really hard to get off your skin, as I found out. Keep reading »
Hi Frisky readers! Fun fact about me—I love to make and eat food! Now, if Kelly Bensimon were to meet me, I’m sure she’d emphasize in her psychotic way that I am a cook not a chef, and I would agree. That being said, I think I manage to whip up some tasty things in my tiny New York kitchen, so when the mood strikes (I’m aiming for every week) I’m going to introduce you to an easy recipe I’m currently loving.
I am from California, which means that you could basically put anything in a tortilla and I would eat it. Mexican-influenced food is my mother-effing jam and there is nothing I love more than a breakfast taco or burrito. A place near my apartment has an amaaaaazing breakfast burrito for brunch on either Saturday or Sunday — whichever day it’s not available, I’m left to fend for myself, which is how I came up with this super simple I’m-almost-embarrassed-to-publish-it recipe for breakfast tacos. I’m not embarrassed to post this recipe because chances are, you probably are in a bit of breakfast/brunch rut and trading in your usual omelet or Eggo waffles for Mexican breakfast is a sure way to start your weekend off right.
Keep reading »
Hi Frisky readers! Fun fact about me—I love to make and eat food! Now, if Kelly Bensimon were to meet me, I’m sure she’d emphasize in her psychotic way that I am a cook not a chef, and I would agree. That being said, I think I manage to whip up some tasty things in my tiny New York kitchen, so when the mood strikes (I’m aiming for every week) I’m going to introduce you to an easy recipe I’m currently loving.
Currently, New York City’s temperature feels like a hot, wet towel blanketing every surface. It’s exhausting. Eating a heavy dinner doesn’t help with the fatigue. Lately I’ve been really trying to eat a lot more fish, especially in the evenings when the last thing I want before hitting the sack is a heavy, rich meal. I also have been laying low on the carbs post-work (unless we’re talking booze, which I do not restrict), so for dinner I’ve been making heartier vegetables, like Brussels sprouts, to accompany my protein. Don’t give me that look. Brussels sprouts are delicious when prepared well, extremely affordable, and totally filling, but not in a so-stuffed-you’re-gonna-barf way. After the jump, my recipe for roasted salmon with Brussels sprouts. Keep reading »
Hi Frisky readers! Fun fact about me — I love to make and eat food! Now, if Kelly Bensimon were to meet me, I’m sure she’d emphasize in her psychotic way that I am a cook not a chef, and I would agree. That being said, I think I manage to whip up some tasty things in my tiny New York kitchen, so every week I’m going to introduce you to an easy recipe I’m currently loving.
It’s a blisteringly hot week in New York City, but 85 degree temps do not stand in my way of eating pasta. However, spaghetti with meat or cream sauce is a lil’ heavy when it’s so hot, so linguine with lemon is a nice, light alternative. Additionally, ever since I heard about the evils of white flour, I only ever cook whole wheat pasta at home, which is much better for, you know, my rockin’ bikini bod. Also, I genuinely prefer the taste of dried whole wheat pasta over dried semolina pasta. (However, if I go out for Italian food, it’s fresh, yummy, doughy semolina pasta all the way.) After the jump, my full recipe for Pasta Al Limone. Keep reading »
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