BY Brittany Allen
on May 15, 2014
Maybe it's the end of a grueling work-day, if you have a work-day. If you're on the East Coast, there's a sporting chance you'll be caught in a tepid drizzle-storm the next time you leave a building. Hey, maybe there's nothing in the fridge! Maybe you've got to invoice or read the ever-traumatic newspaper or do something else taxing with your evening hours, when all you really want to do is curl up in the deepest part of the deepest couch and ignore all the phone calls. In the off-chance that you see yourself in any part of this equation, I have some ideas to ease your troubled mind. Read More
BY Michelle Beiter
in Eat Me
on Feb 24, 2014
(An actual photo of me after this weekend, wonky eyes included.)
We need to talk about Sally’s Baking Addiction. If you haven’t heard about her fabulous food blog, all you need to know is that it’s a treasure trove of recipes that will make your life a little better. Why? Because Sally McKenney is a genius, and everything, and I DO mean everything is delicious, and as far as I’ve tried, all the recipes leave nothing to be desired. Read More
BY Katie Fustich
in Eat Me
on Oct 21, 2013
Forget all that pumpkin spice crap, apples will forever be the queen of fall flavors. We've compiled the best apple recipes that are small on time and effort, but huge on deliciousness. So get your chop/cook/simmer on!
Applesauce is glorious on its own, but I suggest you make a huge batch and use it in all of your fall cooking! As a glaze, a dip, a batter--I'm not kidding, applesauce is the Master of Disguise of the food world.
There's also this great slow-cooker version!
2. Read More
in Eat Me
on Sep 27, 2013
Last year, when the farmer's market was looking sad with nothing but kale and onions and potatoes, I bought a sugar pumpkin, just 'cause it looked so cute. When I got it home I wasn't quite sure what I'd do with it. Unlike Jack-O-Lantern pumpkins, which really aren't the most delicious for cooking and eating, sugar pumpkins are much smaller, more round than squat, and they have flesh that is firmer, and less stringy and watery, than their larger sisters.
That makes them perfect for cooking and baking. Read More
BY Adrienne Tooley
on Sep 26, 2013
Some say the way to a man’s heart is through his stomach. New York Post reporter Stephanie Smith took that as gospel truth, and she set the Internet abuzz yesterday by revealing herself as the author behind 300sandwiches.com. The blog came about after Smith made her boyfriend a sandwich one morning. After finishing the meal, he told Smith that she was “300 sandwiches away from an engagement ring.” Her blog chronicles her journey (and recipes) towards that proposal—today’s sandwich, the “Baked at Halftime” Fried Green Tomato BLT, is number 177. Read More