May 19, 2013
Stumped on food styling? Looking to increase traffic to your food blog? Wondering how to bring home the bacon with ad revenue? Join me on Wednesday, July 17 at the Center for Food Media at The Institute of Culinary Education (ICE) in New York City for a 3-hour intensive course on taking your food blog to the next level.
I’ll be providing individual blog consultations as well as group instruction focused on growing, refining, marketing and profiting from your food blog. Tickets are $75 and on sale now, so head over to ICE for more info and to sign up!
What: Taking Your Food Blog to the Next Level
When: Wednesday, July 17 from 6:30 – 9:30 p.m.
Where: The Institute of Culinary Education in New York City
May 15, 2013
Back in high school, when I had a little something called a “metabolism,” my after-school snack was Cheez-Its and a Diet Coke. There was just something about that salty-sweet combination that made the neon orange crackers disappear faster than my dignity at an *NSYNC concert.
But I have no shame in sharing my enduring love of the iconic cheddar cracker, which in my later years now does double-duty as a flavorful replacement for breadcrumbs. I believe there is no such thing as having too many quick, easy chicken dishes in your recipe repertoire. And these Baked Cheddar Dijon Chicken Tenders deliver on the quick and easy promise while also paying homage to a favorite childhood snack.
A dollop of Dijon mustard takes these crispy tenders from blah to brilliant in a way only Dijon can do. There’s just something about the tangy richness of the mustard that pairs perfectly with cheddar. So skip the drive-thru and the deep-frying and whip up this DIY take on easy, cheesy baked chicken tenders prime for dipping and dunking into your choice of condiments.
May 8, 2013
Ever since I moved to New York five years ago, Peter Luger Steakhouse has held the top spot on my restaurant bucket list. I’ve spent months trying to finagle my way into the notoriously difficult reservation schedule, but this past Monday at 7:45 p.m., I made my way from Manhattan to the borough of Brooklyn to take on the holy grail of steakhouses.
Walking in the front door of Luger’s, I had all I could do not to break into an energetic, off-tune rendition of Phil Collins’ In the Air Tonight. “I’ve been waiting for this moment for all my life … Oh, Lord.” (Someone cue the drums.)
But Luger’s—for all its fame and notoriety—is a love it or hate it spot. “Ugh, so overrated,” my friend chimed in last week. “Oh, good. Because now I really can’t wait to go.” Needless to say, the hype machine was on overdrive. You’ll have to tune in to Friday’s newsletter for the full report, but you can catch a sneak peek of the meal below (yes, that’s the famous Extra Thick-Cut Sizzling Bacon appetizer) and over on Instagram.
What this all has to do with Easy Strawberry Shortcake with Whipped Cream, I am not entirely certain. But Luger’s serves their desserts with a side of “schlag,” which is essentially a thick, yet fluffy homemade whipped cream that pairs well with pie, cake, strudel, and I’m venturing to say cardboard and/or wallpaper. I’m adding a dollop to the easiest strawberry shortcake you will ever make. Just imagine a one-bowl biscuit recipe that yields buttery, flaky shortcakes perfect for halving and stuffing with strawberries, and of course, extra schlag.
May 1, 2013
Please join me in welcoming the word “skinny” to the site today. She’s making her much anticipated debut just in time for Cinco de Mayo. Rumor has it she’s a bit nervous since the folk around here tend to be the deep-fried, cheese-stuffed, chocolate-dipped types. But don’t let her presence intimidate you. Say it with me now: “This is not a diet blog. This is not a diet blog. This is not a diet blog.”
I do have a confession to make. OK, two confessions:
- My obsession with Dance Moms has recently crossed the “I can’t attend social functions on Tuesday nights because if Chloe messes up her solo I need to see if Miss Abby will be pissed” threshold. Send help.
- I’d rather eat my calories than drink them.
Number 2 may come as a total shock given the general lack of pizza, cake, pasta, cookies, brownies, pies and candy around these parts. But trust me when I tell you I’m a vodka-soda-with-two-limes kinda gal. However, the popularity of the infamous “skinny margarita” inspired me to create Skinny Margarita Popsicles, allowing us to drink our margaritas and eat them, too.
April 24, 2013
It wouldn’t be Cinco de Mayo season without a shout-out to good ol’ guacamole. Chunky, smooth, spicy, tangy—I don’t discriminate when it comes time to guac out. And while I’m all for a classic guacamole recipe, I’ve discovered a fruity mix-in that adds a burst of flavor and color to the creamy dip. Enter pomegranate seeds … and their notoriously difficult extraction from the pith that binds them.
I figure you can go one of two ways when it comes to seeding pomegranates:
- (Wo)man up and dissect the intricate fruit yourself, risking staining your fingers, counters, clothing and anything/anyone else that comes within a 7-foot radius of your bold endeavor.
- Buy the pre-packaged seeds that have already been extracted by a kind, patient and nimble-fingered individual.
Now I’m not going to share which category I fall under, but it’s not Category #1. Past experiences have taught me that the “under water pomegranate extraction method” (read: seeds sink, pith floats) proves most fruitful and least messy. However, based solely on my admittance that I carry one said Tide To Go pen at all times may indicate that no method is mess-proof enough, and thus worth the red-stained risk.
Feel free to add your go-to methods for extracting pomegranate seeds in the comments section below! And for all those looking for other takes on traditional guacamole, don’t miss fan favorites Guacamole Bruschetta and Quinoa Guacamole Salad.