The Feed Me Five | 9.29

posted in: feed me five, Links, Recipes | 0

best easy recipes

Five food things from around the web we loved this week.

Fact: I’m not very good about doing these regularly. Doesn’t mean the links aren’t lovely.

1. Lady and Pups: Honey Whipped Ricotta-Stuffed Scones
I really like scones. Except when they have fruit in them, which is most of the time. That’s why I can’t wait to try these Honey Whipped Ricotta-Stuffed Scones from Lady and Pups. There is literally nothing about them that sounds bad.

2. Food52: Thai Iced Tea Ice Cream
I’m not that into sweets. And it’s not necessarily ice cream weather, but I would most definitely eat way too much of this Thai Iced Tea Ice Cream if given a spoon and a chance.

3. Reclaiming Provincial: Honey-Rhubarb Pisco Sour
I have a bottle of Pisco I’ve been holding onto and now I know what to do with it. Of course, it’s not rhubarb season (this recipe was not posted this week) and I’m currently incubating a baby, so I guess I’ll hold onto this recipe for a bit longer, too.

4. Brooklyn Supper: Spiced Apple Waffles
Because it’s fall. And your Pumpkin Spice Latte can suck it. Or just eat these waffles.

5. The New York Times: Chicken With 40 Cloves of Garlic
Bring on the garlic breath! This easy, garlicky chicken sounds amazing. But I’d probably use, like 39 or 41 cloves of garlic, just to be a dick.

The Feed Me Five | 9.18

posted in: feed me five, Links, Recipes | 0

Honeycrisp apples, bacon and more fall recipes

Five food things from around the web we loved this week.

We missed a few weeks. Oops. But we’re back with our five favorite food blog links from the week.

1. Food 52: Spicy, Peanutty Udon with Kale
Peanut butter on pasta? Don’t mind if I do. From this week’s round-up, 13 Places to Put Peanut Butter (Besides a PB&J).

2. The New York Times: Garlic Soup That’s in a Rush
And pasta in a garlicy broth? Yep, I’ll take some of that, too, please. 

3. The Kitchn: Slow-Cooked Boeuf Bourguignon
I really have no good excuse for why I don’t use my slow cooker more often — except maybe that it’s stored really high up and I’m terrible at planning ahead. I guess those are two decent reasons, but not reasons enough to put off making this Boeuf Bourguignon any longer.

4. Half Baked Harvest: Bacon Wrapped Fig and Honeycrisp Apple Salad with Salted Caramel Pecans
I’m not a big fruit person. In fact, one might say I loathe fruit other than the essence of citrus, certain berries, and non-mealy apples — especially Honeycrisp apples. Add in some bacon-wrapped figs and nuts and I’m in healthy-ish heaven. Or at least “mostly good fats” heaven.

5. Eater: 12 Perfect Plates Across the U.S. 
This one definitely gets filed under “food porn.” I would eat all of them. Right now.

5 Tips for Surviving a Juice Cleanse

juice cleanse

Julia Child said, “Everything in moderation, including moderation.” (Or maybe it was Oscar Wilde; the Internet isn’t quite sure. But Julia Child seems more appropriate here, so we’ll go with her.) She lived to 91, spending her life surrounded by salted butter, triple-creme cheese, and wine, so there must be some wisdom there. (And let’s not worry ourselves too much that Oscar Wilde died of syphilitic meningitis at 46.)

As someone who spends his days professionally cramming food in my mouth, I could certainly benefit from a bit more moderation: a nibble here and a sip there, instead of a fistful here and a guzzle there. Alas, I’ve yet to crack that nut. (Mmmm, nuts. Hold, please, while I grab a fistful of salted peanuts). I have, however, learned how to at least somewhat mitigate my indulgences with outbursts of clean living. It’s why I have kale salad for dinner every Monday (a very minor offset to my 4,000-calorie-a-day weekends). It’s why I generally don’t drink during the week (because what’s more fun: two drinks a night or 14 on the weekend?). And it’s why I willingly participate in a productive, if sometimes unpleasant, three-day juice cleanse every other month.

I purchase my cleanses from t.Loft, whose daily program includes five surprisingly sweet and satisfying juices, a fresh but wholly unsatisfying green salad, and one tiny but often-life-saving peanut butter protein ball. The t.Loft website claims that a juice cleanse can help you,”reboot your body, arm your cells, and power your system to run at peak performance.” Or in my case, just not be so much of a fat-ass. It also claim that, “cleansing has been used by spiritual masters throughout history to physically purity the mind and body” and that “this practice gives the digestive system an opportunity to rest while flooding your cells with phytonutrients.” Now I’m certainly no spiritual master, and have no idea what phytonutrients are or whether I should even be ingesting them, but I do know that after three days on a juice cleanse, my mind is clearer and my body at least a little less toxic.

Seriously, after a cleanse, I feel great.  Don’t believe me, just check out my four-day physical transformation.

before and after

Though I feel, and obviously look, fantastic by the end of the process, I do not find much inherent joy in the act of caloric deprivation. Fortunately, I have learned a few tips for how to successfully navigate a juice cleanse:

1. Be sad. Not eating food is probably going to make you kind of sad. Like, “what’s the point in getting out of bed?” sad. It may take a day or two (or in my case, 30 minutes) for the sadness to sink in, but it will. And when it does, I say dive headfirst into a deep, cleansing cry. The objective here is to become so inconsolably sad that you don’t even want to eat. Here’s a starting point: Think about how messed up it is that you are willfully denying yourself readily accessible food while so many in the developing world go hungry. Then watch that Sarah McLachlan SPCA commercial and think about where all those pets are now (hint: the answer is “dead”). If you’re not crying by now, congratulations, you’re a robot and this will be easy.

2. Avoid TV and Internet. Did you know that more than half of all web content eventually links to a photo of an Awesome Blossom or Bloomin’ Onion (depending on your hemisphere)? And that Man v. Food is the leading cause of type-2 diabetes in this country? It’s true, and you don’t need any of those visual calories oozing into your brain while you’re choking down a raw spinach salad with straight vinegar. Disconnect or you are doomed.

3. Drink coffee. Most cleanse “experts” will tell you to abstain from coffee during the duration of your cleanse, and perhaps even for a few days immediately preceding and following. That’s great advice for the type of person who can “just have a cup of tea instead.” I, however, am not one of those people and say drink as much coffee as it takes to get through the day.

4. Stay sober. Abstaining from alcohol is fairly implicit in the very idea of a cleanse, but I’ll just reinforce that you should absolutely 100% avoid alcohol (or any other mood-altering, hunger-inducing substances) during your cleanse. Don’t even look in the direction of your liquor cabinet (or Colorado). For example, and I’m speaking theoretically here, you are watching Mad Men and decide that one little half drink at the end of a long day wouldn’t hurt anything. After all, look at these people drinking smack dab in the middle of the day. Yeah, you deserve it for all your sacrifice today, and it’s just a few ounces of liquor. It’s pretty much juice…And then next thing you know you’re halfway into a bag of Pirates Booty, your organic-powder-cheese-stained hands rifling through the back of the pantry looking for that half-full bag of fun-size Rolo’s leftover from Halloween 2013…Theoretically, of course.

5. Sleep. I’ve heard rumors that there are nighttime activities beyond eating and drinking, but having never experienced them myself, I’m dubious. That’s why I go to bed at 7:30 when I’m on a cleanse. Also, see #2 and #4.

Armed with those simple tips, and a healthy dose of shame and vanity, you too can survive your juice cleanse and catapult your mind and body to new heights, or at least less abysmal lows.


The Feed Me Five | 8.28

posted in: feed me five, Links, Recipes | 0

food links we love

Five food things from around the web we loved this week.

1. i am a food blog: Smoked Gouda Potato Pancakes
I am dying to try these crispy, smoky, cheesy, salty potato pancakes — with lots of sour cream on top, of course.

2. Food52: Crunchy Almond Butter Meringue with Berries and Cream
If I’m going to eat fruit, it better be berries. And if I’m going to eat berries, they better be combined with nuts and eggs and cream, like in this recipe from Alice Medrich over at Food52. 

3. The New York Times: Hummus from ‘Jerusalem’
I’ve been meaning to buy the Jerusalem cookbook for a few years now. This hummus recipe may be just the boost I need.

4. Bon Appetit: Matcha Doughnuts
Just being honest: I’m probably never going to make these matcha donuts from Bon Appetit. But if someone made them for me (hint, hint) I would most definitely eat them. Lots of them.

5. 10th Kitchen: Lemon Curd Donuts (Vegan and Gluten Free)
I’m excited about these lemon-curd donuts in spite of the fact that they’re vegan and gluten-free (definitely not because of it). Probably not going to make these, either. But I’d eat them.

The Feed Me Five | 8.21

posted in: feed me five, Links | 0

food links we love

Five food things from around the web we loved this week.

1. Food52: The Recipes I’ve (Still) Never Cooked
I love this post from Kenzi Wilbur over at Food52, not only because I love Kenzi and Food52, but because I understand having a collection of recipes you’ve been meaning to cook but just haven’t gotten around to — and maybe never will. (See: This post.)

2. My Name is Yeh: Nutella Egg Cream
Molly Yeh: Like Kat over at The Cut, “I like this bitch’s life.” I also love her recipes and spend way too much time drooling over her beautifully styled food photographs. And this Nutella Egg Cream? Stop. It. (No, it doesn’t have eggs in it.)

3. Bon Appetit: Pickled French Fries
Maybe it’s just that I’m five months pregnant, but these pickled french fries from AL’s Place in San Francisco sound amazing. And my husband (well, either my home husband or my work husband) needs to make them for me immediately.

4. Leite’s Culinaria: Pasta alla Norma
This super-simple pasta all norma recipe is the perfect way to use summer’s bounty of tomatoes. Plus cheese and stuff.

5. Half-Baked Harvest: Zucchini and Roasted Sweet Corn Provolone Phyllo Pizza with Truffle Oil
Speaking of summer’s bounty, zucchini, am I right? But don’t decide you’re sick of it just yet. Pile it on some phyllo dough with cheese (two kinds!), herbs, butter, sweet corn and truffle oil for a beautiful summery flat bread.

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