For most people, Super Bowl Sunday is a time to gather around the television with friends and family to experience the joy of a shared viewing experience, regardless of one’s interest in sports. For the more deranged minds among us, it’s a time to get competitive and do your best to one-up everyone else at your…
Are you’re having people over to watch the most entertaining of all awards shows this weekend? If so, surprise them by preparing an assortment of dishes that would easily win the Golden Globe for Best Party Food (Themed), if such an award existed. Though, who am I kidding, La La Land would probably take that one home,…
In a 1928 issue of the film and celebrity magazine Photoplay, Joan Crawford shared one of her favorite recipes with readers. “Every once in a while Joan Crawford breaks training and creates her own individual dish,” the magazine writes of the infamous film star (and subject of an upcoming Ryan Murphy series). The…
Let us hop in our culinary time machine and set a course for the Roman Empire. FYI, the favored condiment of that mighty ancient culture was a sauce called garum, and it was made from fermented fish guts and blood—mackerel was especially popular—plus herbs and salt. Yum, yum!
Hello, this is a shock and an honor: we have finally secured the recipe to Sr. Heb Boosh’s famous guacamole, the very same guacamole that sits inside this $75 Guaca Bowle for sale on his campaign website.
A certain kind of women’s magazine might have you believe that the key to a good hangover cure is to take things out of your body, by detoxing or sweating or puking. But we know that nursing your body back from the brink of death is much more about what you put into it.
Welcome to Better Than It Looks, a series in which we discuss the recipes we tried (and maybe failed) to execute, and the foods that were served to us by someone perhaps more talented than ourselves. This week: two different adventures with meat.
Don’t have all day to waste cooking a turkey this Thanksgiving? Try this trick from Chef Matt Griffin at Fedora: cook the turkey in a salt crust for a quick, juicy bird.
Welcome to Better Than It Looks, a series in which we discuss the recipes we tried (and maybe failed) to execute, and the foods that were served to us by someone perhaps more talented than ourselves.
Welcome to Better Than It Looks, a series in which we discuss the recipes we tried (and maybe failed) to execute, and the foods that were served to us by someone perhaps more talented than ourselves.
Welcome to Better Than It Looks, a new series in which we discuss the recipes we tried (and maybe failed) to execute, and the foods that were served to us by someone perhaps more talented than ourselves.
Welcome to Better Than It Looks, a new series in which we discuss the recipes we tried (and maybe failed) to execute, and the foods that were served to us by someone perhaps more talented than ourselves.
Welcome to Better Than It Looks, a new series in which we discuss the recipes we tried (and maybe failed) to execute, and the foods that were served to us by someone perhaps more talented than ourselves.
Eating placenta is a tradition as time-honored as it is healthy and delicious. Said to have the power to ward off depression and restore the body due to the wealth of stem cells found within, placenta can be eaten raw or cooked—and today, many people are choosing to have it in a thick, bulbous smoothie that tastes…
Earlier today, Grub Street offered a look into the culinary world of author (and famed entertainer) Joan Didion. "Joan Didion's Crème Caramel Recipe Is As Charming As She Is," touts the headline. Does that mean that her crème caramel is notably hostile? Because Joan Didion—and I mean this in the most adoring and…
Not Watching Girls is where we detail the real-life foibles, exploits, and hot and hilarious haps of what we were doing in our exciting, glamorous, and emotional lives in our Brooklyn apartments during the half-hour the critically acclaimed HBO series Girls airs.
In the abstract, the notion that some people don't want to drink eggnog makes sense: diabetics, say, or the lactose-intolerant or egg-allergic, or those principled self-denying oddballs who prefer not to replace their entire body mass gradually with dietary fat and cholesterol until they resemble nothing so much as…
The problem with stir-frying is the common perception that it's this simple, quick way of throwing together a good dinner. I don't really know what to make, and I'm running late getting home from work, so I guess I'll just whip up some stir-fry is the thought process that leads, inexorably, to the 5,973,221st…
Albert Burneko is off. Your guest Foodspinner is pudding defender and friend of the program Miserable Shitehawk.
Earlier this month, the Food Network released a new, improved version of its app that promises to allow users to create their own grocery lists, search via ingredient or preferred chef, and basically allow your phone to live the 1950's dream kitchen fantasy, minus the circle skirt color coordinated with the countertop.
