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 I’m still accepting more, so send ‘em (to firstname.lastname@example.org) if you got ‘em! Today we’ve got six seriously yummy sounding (and looking!) chicken recipes from Rachel, Kristen, Emily, EscapeHatches, Mschro, and Sarah. Now which one am I going to have for dinner tonight…
Gather round children and I shall share with you the secrets of the world’s laziest cook. That’s me! I come from a short line of lazy chefs. Namely, my mom, whose favorite prepared meal is Fritos and onion dip and my dad who makes a mean cereal and milk. Needless to say, I am self-taught in the kitchen. My cooking limitations became more troublesome after a series of breakups with boyfriends whom I persuaded to cook for me left all alone to fend for myself for every meal. I had no option but to learn how to become a kick ass lazy chef. I usually end up dining out or getting take out — ideal for the eater willing to exert minimal effort. On the rare occasion that I feel moved to cook (I do possess a preternatural feel for building flavor) or I am forced to prepare a meal (like if I just got sex or I’m trying to!), I have a few go-to meals that I can easily prepare using my one pan, three bowls, set of dull steak knives, and the other pathetic contents of my kitchen. Allow yourself to be dazzled by my never-before-seen collection of lazy people recipes. Bon appetit, lazy peeps!
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 going to post the recipes over the course of the week — and I’m still accepting more, so send ‘em (to email@example.com) if you got ‘em! First up, three yummy pasta recipes from readers Sarah, Allison, and Megan!
Last night, I went to my local crappy grocery store in search of something to cook for dinner. Bypassing the chicken (it looked gross) and beef, I stood in front of the pork section and stared. I like to cook pork, but I usually do a full pork loin and eat it over the course of a few days — but pork loin takes time to marinate if you want it to be really tasty and I needed to eat something now. So I grabbed a pack of three pork chops and thought, Game on, piggy. Keep reading »
Hooray! It’s time to Get Bitchin’ In The Kitchen, which means I’ll be sharing a new Random Single Gal Recipe every day for the next two weeks. The only thing that makes these recipes perfect for single gals is that you should feel free to make it for yourself and only yourself, if you so choose. After all, as a single gal myself, that’s how I cook. Today, I am sharing rmy absolute favorite chicken recipe, as well as a recipe for a simple and fresh green bean salad.
Keep reading »
Hooray! It’s time to Get Bitchin’ In The Kitchen, which means I’ll be sharing a new Random Single Gal Recipe every day for the next two weeks. The only thing that makes these recipes perfect for single gals is that you should feel free to make it for yourself and only yourself, if you so choose. After all, as a single gal myself, that’s how I cook. First up, my simple but mouth-watering and delicious eggplant parm. It’s a messy and labor intensive endeavor, but well-worth the effort. Keep reading »
Hey there, ravenous readers! My growling belly and I are pleased to announce that, because cooking is fun and food is good, for the next two weeks, The Frisky will be all about “Gettin’ Bitchin’ In The Kitchen” at The Frisky! What does that mean? Well, first off, we’ll be featuring essays and funny/informative lists related to food and cooking, how to stock your kitchen with all the supplies you’ll need to take your culinary skills from “burnt toast” to “rockin’ pot roast,” and, of course, tons of recipes, including, I hope, your own. So, got a recipe that you want to share with us and your fellow Frisky readers? After the jump, find out how! 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 like to introduce you to an easy recipe I’m currently loving.
Wednesday nights are what I like to call “date night,” only I’m not going out to dinner and a movie with a handsome fella. No, “Date Night” is when I stay in, make dinner, and watch “America’s Next Top Model,” “Revenge,” and “American Horror Story,” aka the Boob Tube Trifecta. Last Wednesday night, I was feeling especially posh but not especially ravenous (I ate a late lunch), so I found myself going back to a recipe I used to make years ago when I was in a relationship: beef carpaccio. Keep reading »
My first bourbon experience was at a dark bar in New Orleans, where I ordered “bourbon, on the rocks” because I thought it would make me sound cool. I took one sip and started retching, so the bartender put a sympathetic shot of cola in my glass. “Try it like this,” he said, and I did, and started coughing and retching again. “Maybe a little more…” he said, and we continued on like this until finally he just gave me a Coke on the rocks. My dreams of being cool died that day, but now that I’m older and wiser I’d like to try this whole bourbon thing again.
I asked my friends Patrick and Rachel, who run ThereWillBeBourbon.net, to compile a list of ways to enjoy this classic spirit. Whether you’re a seasoned sipper or a bourbon newbie like me, there’s sure to be a suggestion for you (the bourbon chocolate chip cookies sound like just my style). Read on for imbibing inspiration (recipes included!)…
Really, this burger recipe is my take on the Juicy Lucy which is what a burger stuffed with cheese is commonly called. I’ve added a little heat with the inclusion of jalapenos and cayenne into the meat, opted for an English Muffin instead of the usual bun, and topped it off simply with a slice of ripe tomato. So, now it’s the Juicy Lucca, although she wasn’t allowed to have any because it has onions in it. Obviously, you can adjust this recipe so that it’s for as many people as you want, but in true Random Single Gal Recipe style — and considering it’s Independence Day — the following is if you’re just cooking for one. (Also, as I live in an apartment with no outdoor space, it’s also tailored to a stovetop griddle pan.) Happy 4th of July! Keep reading »