Extreme Food Porn Alert: Pancake Orgy

I’m serious. EXTREME FOOD PORN. I was browsing Instagram today (what, you don’t follow like thirty food photography Instas?) and one of my favorites, thekitchenista, posted a picture of her pancakes. Well, it wasn’t a picture, more like a heart-stopping revelation:

Kitchenista Strawberry Pancakes

Whaaaaat. I don’t even consider myself a “sweet breakfast foods” type of person, I’m more of a savory, but I think this photo could convince me to switch teams. Angela, Miss Kitchenista herself, describes this as “Strawberry shortcake pancakes! Crispy buttermilk pancakes, homemade maple strawberry syrup & fresh maple whipped cream.” I WANT.

Anyway, if you’re in the mood to make yourself perma-hungry, check out her blog, The Kitchenista Diaries, as well. (This is a totally unsolicited plug and we are not affiliated, I just like to spread the fellow food blogger/photog love and her stuff is great!)

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Food Porn of the Day: Ultimate Hangover Killer Edition

Pig and Eggs

If you drank too much champagne on NYE, you’ll need a serious remedy, preferably something deep-fried. Take some inspiration from this meaty morsel spotted at Frank restaurant in Austin.

This isn’t just any chicken-fried steak. Oh no, this is the Pig and Eggs: Chicken-fried wild boar with jackalope cream gravy. Served with two runny-yolk eggs and perhaps best of all, not just potatoes, but a creamy-crispy hashbrown casserole. And yes, of course it tastes as awesome as it looks.

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Overnight Oats: Morning Glory or a Snooze?

Pumpkin Pie Oats I’d been seeing overnight oats all over the place (and by “all over the place” I mean “Pinterest” of course) and I was intrigued. I’ve always been used to making my oatmeal the traditional way – hot! – so the thought of mixing my oats with a bunch of goopy stuff and letting them sit in the fridge for hours was a bit strange. But I figured that I love cookie dough and mixing oats with wet stuff would be kind of like cookie dough, so I should at least give it a try, right? You really can’t get any more simple than this. Start with oats (duh), add some moisture (almond milk, yogurt, peanut butter, mashed banana, etc), choose your favorite mix-ins (nuts, seeds, chocolate chips, protein powder, spices, fruit) and just go wild! I decided to get into the spirit of the season and make my first batch a pumpkin-y treat.

Pumpkin Pie Protein Overnight Oats

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Top 10 Ways to Use Butternut Squash

‘Tis the season. NO—not to be jolly and sing Christmas carols. We still have a good month left of fall enjoyment. That means to leave the Christmas decorations in the basement, put down the Christmas songs CD, and bring on the fall foods and drinks. Butternut squash has become a food staple of the fall season. But there is only so much Butternut Squash Soup that you can eat. SO…for the next month, try some of these. You’re welcome.

10. Butternut Squash Chantrelle and Brie Pizza

butternut-squash-chantrelle-and-brie-pizza

Pizza pizza! Girlfriend and I tried making this ourselves and it came out pretty well. Any variation would be delicious, but I saw this version and I think the brie would make the perfect pairing with the butternut squash. All it needs now is some short ribs…

Recipe: Heather Christo

9. Butternut Squash Muffins

butternut squash muffins 1

Pumpkin muffins are delicious, but what about butternut squash? I could see these muffins being eaten as snacks, dessert, or even with a savory breakfast. Maybe some butterscotch chips in these?

Recipe: WendyInKK

8. Butternut Squash Stuffed Shells

ButternutSquashStuffedShellsFifteenSpatulas

When I first saw this recipe, I thought the shells would be stuffed with some kind of butternut squash mixture. Instead, it is the traditional stuffed shells, but the sauce is a savory butternut mixture. Looking for a quick meal on a cold night? Try these out.

Recipe: Fifteen Spatulas

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A Different Benedict

eggs

When I heard that Brooklyn’s legendary Junior’s restaurant was releasing new a cookbook, you know I was all up on this. I mean, this is the place that invented the “something different” sandwich: two giant potato latkes holding up a bevy of beef brisket.

That monstrosity/amazingness isn’t included in Junior’s Home Cooking, but they do have another spin for how to combine breakfast beef and carbs. The Junior’s “different benedict” offers up eggs and hollandaise over corned beef hash. Yes.

A Different Benedict

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Bacon Fit for a King…or Millionaire

Millionaire's Bacon

I’ve written about the array of glorious brunch options in San Francisco before, so I’ll get straight to the point: I was back in the Bay Area last weekend and of course I enjoyed MORE brunches with MORE bottomless mimosas and MORE benedicts and MORE bacon. Millionaire’s Bacon, to be exact.

You can find this delicacy at a good handful of restaurants in San Fran, but we first encountered it at Blackwood, an “American Thai Fusion” restaurant in the Marina area. In spite of the name, Millionaire’s Bacon will just set you back a couple extra dollars on top of your $10-20 brunch plate, so it’s not a bad deal. Especially considering the fact that this is no ordinary bacon—it’s super thick and meaty, coated in sweet maple syrup and honey, liberally sprinkled with spicy red chile flakes. After this flavor explosion, I’m never eating regular bacon again.

You can make your own, too! You definitely don’t have to live in San Fran (and you don’t have to be a millionaire, obvs) to enjoy this ultra-rich bacon.

Millionaire’s Bacon

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