Grilled Corn on the Cob (4 ways)

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With Memorial Day around the corner, I had to break out the grill.

I have a grill.


I have a grill pan.

If you don’t have one, don’t let it stop you, you can use a skillet or even a griddle.

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Spring Garden Risotto

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This risotto is a celebration of the best of spring’s bounty, hence the name: Spring Garden Risotto.

I was inspired by a spring garden and the contrast between all the vibrant colors of the blooming flowers and the rich greens beneath them.

This risotto has my two favorite spring ingredients: ramps and morels.

Ramps are a wild leek that have a mild oniony/garlicky flavor and an aroma that is intoxicating.

Morels are my second favorite mushroom after porcini and you can find them fresh during the spring (although I use dried morels in this recipe).

This recipe is perfect for entertaining because you can make a big batch in one pot and it is a very impressive show-stopper. You can also cook it partially in advance cool it on a baking sheet and finish it to order so you’re not slaving over it when guests are over.

Also, the flowers are edible and oh-so-pretty.

This is how my spring garden risotto feels:86193821 Continue reading »

Fat Burning Salad Dressing

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 Summer is looming ever closer…

More pressure to burn fat than ever…

I’m trying my hardest, so I came up with a fat burning salad dressing that I could tolerate.

I’ve also included a list of fat burning ingredients to add to your salad to really up your fat burning game.

How many times have I said fat burning?

Too many?

Not enough?

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Gochujang Hummus

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Gochujang hummus.

I’m sure most of you know what hummus is. It’s a Middle Eastern chickpea/garbanzo bean paste that has been all the rage for a minute now. Gochujang, on the other hand, is not so well known. It is a Korean red pepper paste.

It’s basically the new Sriracha.

Except better, because it has such a depth of flavor while still maintaining its heat.

I predict Gochujang will be on the tip of everyone’s tongue soon, and by then you can feed your inner hipster and say, “Oh, Gochujang? Yeah, I knew about it before it was popular. Have you had Gochujang hummus before? No? Oh man, you’re missing out.” Say this as you sip your extra-hoppy IPA and adjust your non-prescription eyeglasses.

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5 Mexican Cocktails for Cinco de Mayo

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Mexican cocktails are the best. 

Also, Cinco de Mayo is around the corner!

It’s basically an excuse for non-Mexican yet culturally-sensitive people to drink and eat delicious Mexican food.

Today, I will be honoring the Drinko de Mayo aspect of this holiday by making 5 Mexican cocktails.

Also, known as Cinco de Drinko.

Something for every taste here:

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Manny “Pac-Man” Pacquiao Cocktail

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Fight night is almost around the corner!

For those of you unaware, pretty much the biggest boxing match in modern history is this Saturday.

It’s the fight between Floyd “Money” Mayweather and Manny “Pac-Man” Pacquiao.

Of course, I had to make themed drinks.

Because alcohol.

As a bonafide Mayweather fan I made a Money May-garita Cocktail last year that will taste just as good this year.

It’s a margarita with a little twist.

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The “Pac-Man” cocktail is more tropical and great for this time of year whether you like boxing or not.

This is what you need:

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Moroccan Mint Green Tea

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When I was in Morocco I kept being offered the most amazing tea known as Moroccan Tea, which is basically green tea with mint and if you like, sugar. 

Moroccan mint green tea is sooooo good. When you drink it it’s like you can’t imagine how you lived life without it and then you get really mad thinking of all the years that passed in which you could have had this tea after each meal and also at other times, because it’s that good.

I never really liked green tea and always tried to force myself to drink it because it’s healthy and all that shit and now I discovered a way to drink green tea and enjoy it!

It’s my teaha! moment. 

Get it?

Like, aha! moment.

But with tea.

So like, teaha! moment.

Oprah. Continue reading »

International Culinary Center – Week 1

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Big news!

I just started my first week of culinary school at the International Culinary Center (formerly known as the French Culinary Institute).

I love every single thing about it, even the back breaking standing on my feet all day because I tell myself that I’m losing calories and then shove a spoonful of chocolate mousse in my mouth because that’s how diets work right?

Ok, so the photo you see above is the Chef’s version of a Roasted Beet & Goat Cheese Timbale with Apples and Vinaigrette. So. Fucking. Delicious.

Us poorly students didn’t have the cool spade shaped beet garnishes so we had to make do with the ingredients we had to make our versions look pretty. My version is below:

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Grain Free Stuffed Acorn Squash

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Ahhh… Fall.

Or Autumn. Whatever you call it, it’s the best season.

The weather is cooling off, the holidays are around the corner and basic bitches are sipping their first pumpkin spice lattes of the season.

This grain free stuffed acorn squash recipe celebrates the dawn of fall and all the basics who love it. It’s also a great way to use up leftovers!

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Turkish Coffee Latte

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 Turkish coffee is rich and flavorful. It’s kind of like chai coffee, but not really.

It’s cardamom spiced coffee that’s brewed in an small pot (ibrik) where the coffee sediment settles to the bottom and if you accidentally drink it you get all this sludge in your teeth, which can be very annoying and embarrassing (especially if you’re trying to look cute and decide to smile). Also, the sediment makes it difficult to enjoy with milk.

Until now!

This recipe fixes that and this Turkish coffee latte can be made hot or iced. 

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