One of my favorite things to cook when I have a bunch of stuff in my freezer that I want to put to good use (that sounds much more appetizing than “get rid of”) is a risotto. For this one, I used frozen green peas and some frozen shrimp and I was so pleased with the results I decided to share it with all y’all foodies.
And we are back for another edition of Food Gold. Now, as a warning shot, this week’s post is not so much a set recipe. Think of it more as a rough guide to stepping up your scrambled eggs game for the rest of your life. Making delicious, velvety scrambled eggs separates the hacks from the smooth operators so sweat these techniques, dudes. Also, if you managed to get that special (or semi-anonymous) someone to come home with you on Saturday night, the below will in fact be YOUR SUNDAY MORNING JUMP OFF. It’s worth learning for sure. Read More
For this week’s Food Gold, OG columnist Sammy Bananas is back with a cluckin’ awesome recipe, check it out! Read More
Hi Friends! We are going the express route this week and hitting you with a very quick but very helpful technique for all your pasta/saucing needs. Let’s go! Read More
So this week the bros behind Dinner With The Band and the Finger On The Pulse parties, the twins of steel Greg and Darin, asked me to be on their Snacky Tunes Radio show to chat about Food Gold and my website RCRD LBL. Anti Pop Consortium were also in the house and we had a blast.
During the course of our convo, I got into talking a lot about Mashed Potatoes so I thought it was only right to share this recipe with you. If you follow these very basic rules, the lumpy, thick as bricks mashed pots yer Mom used to serve will be a thing of the past. The key is not overmixing or overmashing as that releases too much starch and will turn your mix into goo. So with the less is more mantra in mind, let’s get light and fluffy! Read More
For this week’s edition of Food Gold, we’re gonna show you how to whip up a deeply satisfying and incredibly simple comfort food classic, Thursday Night Mustard Chicken. No one else refers to this as Thursday Night chicken so don’t be shocked if you bring it up in conversation (what, you guys don’t talk about mustard chicken on the reg? for shame!) and you get a blank stare. Anyways, this mofo is earthy, tangy and can be cooked in under 40 minutes. And for less than 15 bucks all in. Let’s go! Read More
Like wearing white jeans, some things are just too good to be constrained by the calendar. And while the holiday season may have passed FRIED POTATO PANCAKES aka LATKES will never go out of style. To show you how to make this classic Bubbe-inspired Jewish soul food specialty we recruited none other than Fool’s Gold honcho Mr. A-Trak to help out in de kitchen. Don’t be a putz, check this out!
Full recipe after the jump!
PS @sammybananas I’m half sorry I stole your “player hater” line! Read More
For this week’s edition of Food Gold we’re going to teach you how to make a bomb ass Mojito in the comfort of your own home with our pal Justin from No.7 restaurant. These bad boyz are perfect for post-work libations, or in our case, for 4am hijinks when “last call” means “it’s too early!” The recipe is fairly loose so be sure to try out a few variations and see which one you like best. Get Crunk! Read More
After a far too long (for me anyway) hiatus, FOOD GOLD is back! And since we kept you waiting far too long, we are comin’ correct with a foxy new video recipe.
For this week’s Food Gold Video Party we went on an after hours hang with the original don this column Sammy Bananas and Tyler Kord, the Executive Chef of the mighty excellent No. 7 restaurant in Fort Greene, Brooklyn to cook up some Tofu Tacos with Pickled Blueberries.
Since one of our cameras kept crapping out (perhaps due to alcoholic osmosis) we decided to go with the flow and create our first foray into art-haus culinary cinema. Enjoy!
In these lean times, we home cooks are faced with many fiscal decisions each time we step foot in le grocery shop. Do we get the extra virgin olive oil pressed by beautiful barefoot 22 year old virgins in Tuscany? Or do we go with the Goya? Morton’s salt or the Flor De Sal imported from Portugal by trans-Atlantic pigeons? For this week’s edition of Food Gold, we’re going to let you know when it you need to go for the top shelf stuff (PIMP) and when any old product will do (SKIMP). Let’s start with the basics that every cook will need in their pantry. Read More