The Forgotten Favorites Round-Up

Domesticate-Me-Forgotten-Favorites-RoundupI’ve mentioned before that I’m weirdly addicted to my Google Analytics. Yes, I get a kick out of the batshit searches that lead newbies here, but I also love that it can show me the recipes that people are looking for/interested in. For example, Peanut Butter and Banana Overnight Oats is the most trafficked recipe on this site (by a LOT), which I find hilarious. Don’t get me wrong, the oats are delightful, but they'd never come to mind if someone asked me to name my favorite recipes. Honestly, they probably wouldn’t even make it into the top 100.Based on my very scientific analyses of what I'm sure is extremely accurate data, people on this site (and on the interwebs in general) appear to be attracted to recipes on opposite ends of the nutrition spectrum. They’re either looking for super healthy, vegan, gluten-free, Gwyneth-y...
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Casual Friday: Pumpkin French Toast with Sautéed Apples

Pumpkin-French-Toast-with-Sauteed-ApplesHeyooo, it's Casual Friday. You know the drill. First we talk food, then we waste time on the internet. So without further ado...Pumpkin French Toast with Sautéed Apples!Hot damn. Why choose between fall’s trendiest flavors, when you could have both pumpkin and apple in the same bite? I say carpe the fucking diem and go all the way in, people. Thickly sliced brioche bathed in spiced pumpkin custard, cooked to golden brown perfection (or slightly past that—I clearly dig a deeper shade of brown), and topped with warm, maple-sweetened apples is the stuff brunch fantasies are made of. It's also idiot-proof and won’t take you more than 25 minutes tops, even with a weekend cocktail lag, so get on it ASAP. For the full recipe, head over to the Peapod blog.Before we move on, I had a thought about this French toast. If you’ve...
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Autumn Kale Salad with Roasted Cauliflower and Apple

Autumn-Kale-Salad-with-Roasted-Cauliflower-and-AppleToday is my roommate’s birthday!(Happy birthday, future Logan reading this on the subway in December!)I love birthdays. Mostly mine, but Logan’s is easily my second favorite. He tops the list of my favorite people, and there is booze and cake (and in today’s case, Nobu) involved, so I’m obviously thrilled to celebrate. I also not-so-secretly enjoy the fact that for the 5 months following Logan’s birthday, our age difference becomes 4 years vs. 3 (at least on paper). It makes me feel like a hot young piece of ace, and for that I’ll always be grateful.It’s become tradition for me to fulfill one of Logan’s wildest food fantasies on his birthday (see: Bulgogi Sandos and Mexican Mac), but I’m ashamed to admit that I fell down on the job this year. Because we’re going out to dinner tonight,...
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Just The Tip: How To Make Stovetop Popcorn

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My mom didn’t cook that much when I was growing up, but she did have a handful of signature dishes: spare ribs, something called “Million Dollar Spaghetti,” really thin pancakes with perfectly crispy edges, a cheesy chicken and artichoke casserole, to-mah-toe sandwiches, and popcorn. Because I was a psychotically picky eater until college, I only liked three of those specialties, and my favorite was the popcorn. Luckily, she made it a LOT.My mom’s popcorn was perfect. That may sound silly, but it’s true. I’m pretty sure it was Bearitos and made in the microwave, but she tossed it with the just the right amount of olive oil and sea salt, and there were always a few burnt kernels in the mix. (She likes to burn things, and I like the taste of burnt things, so it just worked. Unclear if that's a result of nature or nurture.) Anyhoo, eating popcorn reminds me of my...
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Pumpkin Spice Rice Krispie Treat Bites

Pumpkin-Spice-Rice-Krispie-Treat-BitesMy family was big on Halloween when I was a kid. Our front hall was transformed into a full-blown haunted house with faux cobwebs and spiders creeping up the walls, various skeletons/sheet ghosts hanging from the ceiling, and a motion-sensing headstone that let out bloodcurdling screams whenever someone walked by. (This was semi-traumatic for my younger brother, but I'm pretty sure he’s fully recovered.) We carved pumpkins using elaborate stencils, took our costumes very seriously, and ate “worms” (aka buttered pasta) for dinner every year. Even my dad was into it, and I’m creepily giggling to myself right now picturing him dressed as a nun, which, if I’m not mistaken, he did two years in a row circa ‘94/’95.In short, Halloween was easily my favorite non-present holiday.I grew less enamored with Halloween in high school, since I went to boarding school and...
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Shut Up And Smoothie: PB&J Smoothie

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Happy Friday, party people! I’m excited to announce that Friday vids this fall will be alternating between Just The Tip and my latest project SHUT UP AND SMOOTHIE. This series was inspired by two equally important things:My general obsession with smoothies, which I'm convinced make me smarter and prettier every time I drink one. (They're also ridiculously quick and easy, and the flavor possibilities are endless.) My friend Annie asking me multiple times a month why her smoothies and açai bowls always taste nasty. She does a lot of nice things for me, so I figured I could do her a solid with this series. (Smoothie bowl tutorial coming soon.)If you’re thinking, “This wasn’t your brightest idea, Serena. I don’t need recipes for smoothies!” Shut up. I feel you, but I respectfully disagree. Not all peeps are smoothie-making wizards, and more often than not, just throwing random shit in a blender does not yield...
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Butternut Squash Brown Rice Bake with Sausage and Apples

Brown-Rice-Casserole-with-Butternut-Squash-Sausage-and-ApplesI know I just claimed seasonal dysmorphia, but I’m pleased to report that I finally turned the fall corner last weekend.My roommate and I went out to a friend’s house in New Jersey, and we spent Sunday morning kicking around at a local farm that offered every autumnal activity you could possibly imagine. (And then some.) There was apple picking, and hayrides, and pumpkin slingshots, and I waited in a very long line (with many children) for an apple cider slushie and warm donuts. I even got to see the state’s biggest pumpkin! Needless to say, it was thrilling.I think I appreciated the farm trip slightly more than my companions, mostly because I’d never seen anything quite like it. I mean, I went to the pumpkin patch every year as a kid, but I lived in Santa Barbara. Said...
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Just The Tip: Easy Homemade Cashew Milk

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Happy Just The Tip day, friends!In this week's episode, I'm discussing a subject near and dear to my heart—how to make homemade cashew milk. Of all the nut milks, cashew is my favorite. I find it’s the richest/creamiest and naturally the teensiest bit sweet, making it the perfect addition to everything from cereal and smoothies to soups and salad dressings. And the best part is, you don’t have to strain it! No need to buy and/or handle a nut bag, which can get messy. Hallelujah.Why make your own cashew milk when you could simply pick some up at your local market/hippie health food store? There are a LOT of reasons. First, many store-bought nut milks contain nasty additives/preservatives. Second, you can flavor homemade milk any way you like—I’m on a sea salt and maple kick right now—and adjust the consistency to suit your personal taste. (The standard 1 cup soaked cashews with 4 cups...
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Torcetti with Broccoli Rabe Pesto and Fresh Mozzarella

Torcetti-with-Broccoli-Rabe-Pesto-and-Fresh-MozzarellaThe past few weeks have been confusing.I mean, I know it’s fall, but I’m not really feeling it yet. The weather is partially to blame, as NYC Indian summer was in full force until late last week, but there are other factors in play. I haven’t done any of my fall rituals yet!First and foremost, I have yet to get my fall coffee fix. I’m not into the PSL (which is shocking given my affinity for most things basic), but I do always buy a couple bags of coffee from this uber hipster place in my hood called Porto Rico Importing Co. to kick off the season. They have barrels and barrels of different flavored beans, which they grind on the spot and then seal in little hand-stamped artisanal paper bags. The pumpkin spice blend speaks to me.Second, my roommate has...
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Just The Tip: How To Slice An Onion

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BREAKING NEWS: Season 2 of Just The Tip is here!I had this whole rollout plan to get you psyched up for the premiere, but it was a weird week, and I forgot. Whateva. Now it’s a happy Friday surprise, and I can save all my extremely classy #JustTheTip puns for later! (God knows I love those.) I’ve got tons of videos coming your way over the next few months, covering everything from frittata basics and keeping your guac green to homemade nut milk and stovetop potpourri, and I'm creepily excited about it. Your culinary game is going to be so next level.Since many of you were into last season’s onion dicing tip, I thought I’d round out your skill set and tackle the slicing issue. A lot of peeps just hack at an onion cross-wise (no judgment—I was once guilty of the same faux pas), but that yields uneven...
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