I’ve said before that I drink alcohol for the variety of tastes, but what I haven’t disclosed yet is that I am obsessed with putting booze into my cakes (also: I am obsessed with cake). Flavor matching is at the heart of mixing cocktails, and translating cocktail flavors into cake is basically the best party trick ever. This is some intermediate-level baking that we’re talking about, but I encourage you to try it because 1) practice makes perfect and 2) armed with this knowledge, you will be able to make the most spectacular cakes of your entire life. Keep reading »
When I was a little girl, my grandmother would always put out a plate of cookies and figs for me to eat when I went to visit. Now my mom does it, and soon enough, I’m sure I’ll do it for my kids. Not only are figs healthy, but they’re sweet enough to be a dessert, and they’re even better when paired with something savory. After recently eating an absolutely to-die-for bacon-wrapped fig, I did a little research to see what other kinds of dishes called for the healthy fruit, and I found tons that had my mouth watering. Here are 15 flavorful fig recipes I can’t wait to test out.
I’m pretty confident in the kitchen, but my red meat cooking skills are pretty hit or miss. I can roast the hell out of a pork tenderloin and make a super awesome cast iron chicken, but red meat gives me trouble. This weekend, I had a hankering for steak tacos and decided to take a shot at making them myself. I’d heard skirt steak was pretty difficult to screw up, so I bought some grass-fed meat from my local grocer, threw together a quick marinade with ingredients I had laying around my house and cooked it up on the griddle pan. Wrapped in warm, slightly charred flour tortillas and topped with fresh slices of avocado and hot sauce, these steak tacos were, I’m not going to lie, THE JAM. Check out the recipe after the jump! Keep reading »
Happy Bastille Day! As a woman of French descent, I feel it is my duty to celebrate the holiday with my favorite French street food. Crepes! Don’t be intimidated — crepes are quite easy to whip up. The challenge is deciding what kind of crepes you feast on … bon appetit, mes amis!
I have a bit of a reputation for making watermelon basil margaritas and drinking them right out of the melon itself. Watermelon is hands down the most refreshing fruit around. It pairs well with sweet, tart, salty, and spicy flavors. If you haven’t tried watermelon with sour lime, spicy chilli powder, or salty feta, you are missing out.
Activities are wonderful, but sometimes, it’s fine to want to shut the world out for a couple of days, and make some serious time for you. Don’t be afraid of FOMO, either. There will always be another party, another pub crawl, another picnic. The time you’ll spend indulging in the things you want to do, alone, are well worth it. Here’s a handy list of awesome things to do this weekend! Keep reading »
Happy National Mojito Day! Obviously, any holiday honoring our country’s love for alcoholic beverages is a holiday I can get on board with. With that said, The Frisky wants to help you celebrate this epic occasion and kick start your weekend by sharing some refreshing mojito recipes we love. Because when life gives you lemons, you make lemonade, but when life gives you limes, you make some motherfuckin’ mojitos!
I get the feeling most people under-appreciate chicken salad. As a kid, my grandmother used to make tuna and chicken salad as dips for every party. With just a few ingredients, a flavorful dish can be made in advance and enjoyed all week long. Although I grew up on chicken salad, at some point, I started to shy away from all things mayo. I appreciate how the flavor and texture of mayonnaise can enhance a dish, but can’t stand when the flavor is overpowering. For years, I have preferred most salads (pasta, potato, etc.) with a light dressing instead of mayo. The neighborhood deli makes a chicken salad with dried cranberries and celery that my husband loves. Then my world changed when I spotted Good Foods cranberry almond chicken salad in individual serving cups at Costco! These little cups use Greek yogurt and poppy seed dressing. Can you tell I am already hooked? They have me rethinking my chicken salad boycott and searching for more little-to-no-mayo chicken salad recipes.
Ripe peaches are juicy, tender, and versatile. Peaches make the perfect addition to salads, pizzas, baked goods, and cocktails. Here are eight ways to use them!
For some stupid reason, I decided to start a nutrition cleanse this week, right before my friends hold their annual Fourth of July barbecue. To prevent me from regretting my decision to “get healthy,” I’ve decided to put together a list of red, white and blue, health-conscious and yummy foods in hopes that they’ll lure me away from the Coney Island Smothered Hot Dogs and toward the fruits and veggies. Consider these healthy alternatives for your Independence Day bash, because you don’t have to get the meat sweats to eat patriotically. ‘MERICA! Fuck. Yeah.