Lazy, dazy comfort food days. That’s what weekends are made of. And that’s when my man takes charge in the kitchen.
I’ve told you before about how my guy (I call him G-Dawg, because we’re gangstas like that) makes appearances here on the blog as a pretty good hand model, a stellar dish washer and super cute sous chef who can dice an onion so precisely it puts Bobby Flay to shame.
But his real talent is in front of the stove creating crazy mash-ups of our favorite foods. And this Buffalo Chicken Fettuccine is sure to be one that will go down as one of his masterpieces.
The recipe is inspired by three of our favorite food groups: pasta, chicken and hot sauce. Yes, you heard it right, hot sauce IS a food group. I’m claiming it now.
Spring is in the air—whether Mother Nature will admit to it or not aka GO AWAY POLAR VORTEX—and with every hint of spring like weather I get the accompanying compulsion to clean out the old and bring in the new.
I’m often asked about new blogs I’ve discovered, who I’m reading now, and where to find inspiration through great recipes and beautiful food photography.
So on the first Friday of each month I’m sharing the very abbreviated list of which food blogs are flipping my lid. And because I love sharing these tidbits of goodness, let’s ring in March with some amazing inspiration, and leave the lions and lambs to the lore of our kid’s riddles and rhymes.
It must be awards season—or so I’ve heard—and it isn’t just J-Law who’s in the running.
Food bloggers are also getting their fair dues. See who got honors at The Kitchn and Better Homes and Gardens and if you want to keep the awards flowing, Saveur Magazine is currently compiling their list of nominations for their annual Saveur Best Food Blog Awards. You can enter your favorites noms here.
Following is the short list of 5 food blogs I’m following now. Some might be more well known, some could be flying under the radar. Either way, they’re spots on the web you don’t want to miss.
Simple yet elegant, this Crab Spaghetti is pure comfort food with a high brow touch—because who doesn’t find comfort in twirling pasta around the big old clumps of sweetly lush lump crab.
If there’s one thing you want to eat in it’s lumpiest form, it’s crab. Take my word for it.
Crab can sometimes feel a little intimidating to make. How do you cook it? How do you crack it? And doesn’t it take forever to get that meat out of those prickly sharp shells?
But in reality, whether it’s steamed in it’s long, lanky king crabby legs dripping with butter (this recipe is hands down the easiest way to fix it) or rolled into bite size appetizer bites like this, it’s incredibly easy to prepare.
Fear not, this Crab Spaghetti with Lemon Gremolata jumps from pan to plate in about a half an hour. And I have just the tip to make it as painless as possible to make cure your crabby cravings.