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To learn how to make quinoa and other cool, hard to pronounce grains, check out Niki's post on Serious Eats

Links We Love: Leave the Tissues, Take the Cake

For Links We Love, we’ll be highlighting some of our favorite food news, food trends, cool pictures, GIFs and people. Check them out. You’ll love them as much as we do.   1) Ariel has found the cooking brothers of her dreams (and they’re Jewish!). 2) Cry over stupid men and bad weather, not onions. 3) Grains, an epic poem by our friend Niki at Serious Eats. 4) Wishing we were in Austin. Not for the music, but for the food. 5) Ombre isn’t just for your hair. This St. Patty’s day recipe takes the cake.      


Spaghetti Squash: It’s Not Spaghetti, but It’s Good

The truth: Spaghetti squash is not spaghetti. It doesn’t taste like spaghetti (because it’s a vegetable); the texture isn’t like spaghetti (it’s crunchy). So if you’re looking for the ultimate healthy, gluten-free, low-calorie, eat-a-lot-and-still-be-skinny pasta substitute, this is not it. PS. It doesn’t exist, and if it did, we’d all look like Giselle. But here’s the good news: spaghetti squash is great. It’s easy to cook, mild in flavor and versatile. And last week, I cooked it in three divine ways. Let’s start with how to cook it. Cut it longways, take out the seeds, drizzle it with some olive oil and salt, and throw it in a 400 degree oven for about 40 minutes. That’s it! Then use a fork like this to create spaghetti squash’s characteristic ribbons. Once you have a bowl of these beautiful yellow shreds, you can do just about anything. Now I said spaghetti squash isn’t spaghetti, but you can certainly pair it with Italian flavors. Saute it with some olive oil, crushed tomatoes and basil and top it with a …

Marinating Ribeye

Asian Beef Tacos with Cabbage Slaw

Sometimes having a good friend over for dinner can be stressful. You want to impress them (obviously), but you don’t want to be slaving away while they’re sitting on your couch awaiting your latest dating gossip. The trick to really winning the at-home dinner date is having everything pre-prepared so all you need to do is heat and serve. Last week, my friend Maggie was planning on coming to dinner. Maggie is an editor at and is always up on the latest news, gossip, trends—so I knew the meal had to impress. She also isn’t the hugest carb fan, so pasta (my usual go-to) was out of the question. I decided to go with Asian beef tacos with a cabbage slaw. And I made it ALL the day ahead, so when Maggie came over, I just needed to cook the beef, assemble tacos and pour the wine. (Took about 5 minutes tops). This is a quick, do-ahead meal that you can easily prepare without being a slave to your stove. Here’s the meat in marination …

Cheesy Taco Dip

What We’re Eating: Super Bowl Cheesy Taco Dip

Well it’s just about the end of the first quarter in this year’s Super Bowl. So far, I’m feeling pretty good about things. Don Cheadle is in a commercial, Peyton Manning is looking fine…and I’m eating the most delicious taco dip ever. Isn’t that what the Super Bowl is all about? Finding places to dip your chips? Print What We’re Eating: Super Bowl Cheesy Taco Dip Author: Ariel Kanter Recipe type: Game Day Eats Cuisine: Tex-Mex-Ish   This dip might even taste better tomorrow. Ingredients One half pound of ground meat (I used 80% lean) One packet of taco seasoning 1 jar of mild or medium salsa 2+ cups of cheese (one cup mozz / one cup Monterey Jack) 1 cup sour cream ½ cup frozen corn, thawed 4 scallions, thinly sliced 2 tsp salt Instructions Preheat oven to 350 degrees In a large bowl, combine salsa, sour cream, thawed corn, half of the cheese, scallions and salt. In a large skillet, brown meat until completely cooked. Then pour off some drippings, add the taco seasoning and splash …

Ps this is our cat Jasper

It’s 2014 (and We’re Still Here)

Hello Nosh and Tell loyalists, Since it’s a New Year and we finally have just a little more time on our hands, we’re coming back to you with new recipes, new pics and new exciting tales of woe and food. Stay tuned. Print GREEN JUICE Author: Jasper Recipe type: Something Healthy Cuisine: For Skinny Moms   Jasper is a big fan of green juice. Well, mostly he loves to chomp on broc and spinach. For the new year, moms are trying to be a little healthier by utilizing Whitney’s juicer for good (green juice) and not evil (pasta, yes it makes pasta). Ingredients 2 bunches of kale 1 apple 2 lemons (peel removed) 1 bunch of spinach 2 large broccoli florets Instructions Be sure to wash the kale. You don’t want any grit to get into your juice Juice all ingredients, strain and pour into your favorite mason jar If you need to add a little sweetness, try adding some honey or maple syrup Enjoy! 3.2.1275   xoxo Ariel and Whit


Orzo Stuffed Vegetables

  Between my January resolutions (broken) and my recent meal choices (creamy soup from Hale and Hearty), I’m finding that my diet is really lacking in vegetables. And what better way to make vegetables appetizing than stuffing them delicious with ingredients like orzo, soft onions and nutty Parmesan. I saw Giada making orzo-stuffed peppers the other day and decided that those were the perfect way to brighten up my dinner menu. Here’s what you’ll need: 3 peppers with the tops cut off and seeded 3 tomatoes with the tops cut off and seeded (save the juices and seeds for the stuffing) 1/2 pound of dried orzo 4 cups chicken stock + one cup for baking 2 zucchinis, diced 2 small onions, diced 2 cloves garlic, minced Breadcrumbs Parmesan Salt + Pepper + Dried Ground Thyme to taste Preheat the oven to 400 degrees. Heat a large pan to medium heat and slowly saute the onions for about eight minutes. Once they are translucent, add in the garlic. After three minutes, pour mixture into a large bowl. …


Bobby Deen Eats His Greens

This is Bobby Deen. You may recognize him as one of Paula Deen’s dashing Southern sons. You know, the one she tried to set up with that Sports Illustrated model? Despite being Paula’s flesh and blood, Bobby is actually not on his way to Diabetes lane. About two weeks ago marked the beginning of Bobby’s newest venture, “Not My Mama’s Meals” on the Cooking Channel: a show where he takes all of his mama’s artery-clogging concoctions and turns them into something that won’t cost you $10 in butter alone. I was lucky enough to interview him the very day of his launch. What inspired you to become a healthy eater? Bobby: The show came about very organically, largely in part because of who my mom is. She’s known for decadent Southern food, but at the same time, for the past ten years, I’ve embraced healthy eating and exercise into my life. It’s just who I am. I’m very excited to get the opportunity. From the food aspect, it was important for me to not knock …


Holiday Dessert from Gotham Bar and Grill

This holiday season, Gotham Bar and Grill will be featuring a special dessert which highlights Green & Black’s chocolates, a company that prides itself on providing creamy, delicious chocolate made from organic and fair trade cocoa beans from the Dominican Republic and Belize. Gotham’s Pastry Chef Deborah Racicot first discovered this chocolate while she was doing demonstrations at Macy’s. And so the love affair began. In this dessert, she has selected the 70% cacao semi-sweet chocolate, a milk and white chocolate. The dish is broken up into several components, but It would impossible not to begin with the tart, served still warm and made from the semi-sweet chocolate. It’s filled with soft, brown buttery pecans and chocolate with a brownie-like texture, a sophisticated pecan pie, if you will. The tart is resting atop two sauces, one cool yogurt and one (my favorite), a smooth, caramelized banana cream that any bananas foster lover would appreciate. The three slightly brûléed banana slices on top, aren’t too bad either. To accompany the tart is a quenelle of white chocolate sorbet …