Mint-Pistachio pesto from food52.
NEED. MORE. RECIPES USING FOOD PROCESSOR.
I’m officially in love with my food processor. 3 types of pesto (mint-pistachio, fennel-pine nut, traditional basil) and 1-ingredient ice cream (bananas) has got me scrounging the internet for recipes of all sorts to throw in the Cuisinart.
- Couples getting married in fast food joints…?
- A great reflection on being in the kitchen, cooking, and mothers. I totally get the tension between tradition and precision (i.e,. I can’t stand not having exact measurements).
- 5 extremely hard to harvest crops, despite all the technological advances. Saffron isn’t a surprising find.
- A map of every US states’ ‘iconic’ dessert.
- Food truck trend! Marijuana laced treats?
- A wonderful, wonderful piece on Serious Eats highlighting again how uniting food can be. I plan on having Pasta/Pesto nights once I have a kitchen table. Open to everyone who’s in Boston.
- A cool app that lets you know when your food is perishing after registering it in the app.
- Sourdough bread tradition in Vermont.
- Huge veggies in Alaska.
- NYTimes’ attempt to capture food trends using data from their articles. Radicchio? So out of fashion. Kale? Totally in.
- Beautiful, short piece on Ideas in Food about Nature’s inconsistencies - how foods taste different even at the microlevel - from part to part on a piece of fruit.
- Weird food laws from around the world. Crushing a beer can between your breast gets you jailed in Australia.
- Visual on the vices of young America - specifically, Starbucks, Fast Food, and Beer.
- Fivethirtyeight Blog piece on most popular drinks in different countries, and the amount they drink. The US has a lot of catching up to do. Also, the average French individual drinks over a glass of wine a day.
- Weirdest beers ever made!
- App that literally has you push a button for pizza.
8:34 pm • 2 September 2014 • 1 note
Food imperative of the day: Restaurants. PLEASE PLEASE PLEASE liberally salt your goddamn fries, or at least give me a large cup of aioli to dip that flavorless shit in. Also, you don’t need to say ‘garlic’ aioli. It’s expected.
1:03 pm • 18 July 2014 • 1 note
I was crouched under some shrubs in the corner of a dark yard when it began to rain. I hadn’t seen the weather coming, and I was irrevocably wet before I could get to my rain jacket. Later I was scrubbing dirt from the wooden planks of a twenty-first floor balcony near Rittenhouse Square. The wind…
6:37 pm • 6 June 2014 • 3 notes
Of Eating Disorders and Food Blogs
Today, I’d like to discuss eating disorders. Yup, you heard me. True, this is a topic whic…
A topic fairly close to home.
In other links:
2:07 am • 1 June 2014 • 1 note
Hosting Memorial Day brunch. Oatmeal porridge bread. First Tartine No 3 recipe.
9:25 am • 26 May 2014 • 1 note
Rearranged the kitchen and bought some new materials. The bread bakers pantry: whole wheat flour, all purpose flour, bread flour, semolina flour, oatmeal, vital wheat gluten, and wheat germ. Oh, and protein powder.
3:25 pm • 25 May 2014
Fiddlehead ferns in the last week of the CSA. These are the creepiest looking veggies in the world. Boiled and topped with sesame oil and roasted sesame seeds.
5:13 pm • 11 May 2014
Second to last week of CSA share. Excess veggies because the person you spill with isn’t in town.
Afternoon goal: make as many frittatas as possible.
Ready set go.
12:55 pm • 3 May 2014
Popchart of the "Distinguished Drinkeries of NYC".
- Awesome interactive map from Epicurious showing you what’s in season, where you are at different times oft he year.
- A telling infographic on how long it takes the average individual to buy an average priced burger in different parts of NYC.
- The history of the name of my beloved peanut. They used to be called Goobers. Hah. Hah.
- In case you ever wondered what happens to a Peep exposed to a vacuum.
- Add Guy Fieri to your browser window. For every website.
- KickStarter has a bacon subcategory in searches.
- A brief on what it’s like to cook for athletes.
- Thug Kitchen has a new tote bag that says "Eat Like You Give a F*ck"
- A marinade in beer might reduce the cancer-causing molecules that enter the food you eat after barbecuing. Beer and BBQ? SIgn me up.
9:50 pm • 25 April 2014 • 1 note