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12d
Unhinged Food
15 min meal: Curry tteokbokki
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I eat it right out of the pan. Skip to 3:07.
1
20d
Unhinged Food
Slutty snack: Gorgonzola dolce + honeycomb
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The creamiest most addicting thing, even if you aren’t into blue cheese, this might make you into blue cheese.
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49
5
20d
Unhinged Food
Slutty snack: hash brown + crème fraiche or Greek yogurt
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Trout roe, broiled sardines or herbs and zest. We love a Trader Joe’s hash brown.
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90
3
20d
Unhinged Food
Butternut Curry Squash Soup
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Idk why but this is the recipe people ask me for the most. It’s fall. So it’s time: Ingredients 1 large butternut squash/pumpkin 1 large leek, white + light green parts sliced (or 1 onion, chopped) 8 cups chicken or vegetable stock 3–6 tbsp curry powder, to taste (I use McCormick—it gives the best flavor) 1 cup cream, half-and-half, or coconut milk/creamer (optional, but it makes it that much better) 2 tbsp butter 2 tbsp olive oil Salt to taste—you’ll probably need more than you think Roast the squash: Cut the butternut squash in half lengthwise and put it cut-side down on a baking sheet. I don’t even bother scooping out the seeds first anymore. Roast at 425°F for about 45–60 minutes, until completely soft. Once it’s cool enough to handle, scoop out and discard the seeds and pulpy bits, then scoop out the flesh. No peeling necessary! Make the soup: Add the butter, olive oil, and leek to a large pot and cook over medium-low heat until soft and translucent. Add the curry powder and cook for another minute or so, until everything smells amazing. Add the roasted squash and stir it all together. Let it jive for about 5 minutes, then pour in the stock. Bring to a simmer, cover, and cook on low for about 20 minutes. Blend with an immersion blender until completely smooth and velvety. Stir in the cream or coconut milk, if using, and salt generously to taste.
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14
21d
Unhinged Food
Kate
smitten kitchen breakfast burritos
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I finally committed to a batch cook of these and yeah. She is that bitch. My burrito stack: manchego, buttered black beans, sweet potato fries (they don’t get gross that way when u unfreeze, don’t judge), egg, sage pork sausage. And I have some stewed kale greens in salsa on the side. Yall. When I tell you…
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22
6
4w
Unhinged Food
Triple chocolate food processor brownies
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Gf too. A friend who’s a celebrity private chef shared this with me and her clients and my entire family LOVE them. Can’t get enough. I wish I could tell u which celebs but I’m sworn to secrecy.
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3
6w
Unhinged Food
Slutty snack: baked sweet potato + havarti or Butterkäse
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This is a 911 snack as well if I’m in pain and need carb + fat fast. TBH I just stuff the chz in while it’s warm, and eat the whole thing like a burrito. A lazy girl hack is buying pre-roasted Korean sweet potato’s in the frozen section at H mart, you just microwave them. Done.
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59
2
7w
Unhinged Food
Slutty snack: griddled halloumi and peaches
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That’s it! I don’t even cook the peaches. Add a leaf of mint or basil if you’re feeling like a high class b. Also good with a garden tomato for extra luxury.
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100
8
8w
Unhinged Food
Crystals in cheese
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Aka flavor diamonds. Usually found in cheeses aged over two years. The longer the cheese ages, the more crystals you get and the sharper the flavor. Aged cheddars, Goudas, and real Parmigiano Reggiano will have a lot of them.
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81
5
8w
Unhinged Food
Co chin chin
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Unbelievable Vietnamese food, in a great place of town. Vibes and cool people at twilight.
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2
2
9w
Unhinged Food
Pioneer Woman’s blackberry cobbler
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I’m a cobbler girlie. And it’s blackberry season. Ive made it GF with great success. I’ve impressed my French friends with this recipe, so… that’s everything really. I guess I can die now.
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4
9w
Unhinged Food
Aya C
Castelvetrano Olives
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Fridge staple. Sodium therapy. Snacky snack.
35
2
9w
Unhinged Food
GOAT Gouda
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I haven’t met one I didn’t like.
4
9w
Unhinged Food
Freezing ginger for easy grating
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The freezing weakens the fibers and it’s so much easier to grate or microplane.
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10
9w
Unhinged Food
Ghee popcorn
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1-2 tablespoons of ghee (won’t let your popcorn burn) 1/4 cup popcorn kernels Cook and salt as you wish Ghee just gives it that buttery movie theater flavor and has a high heat point. Points if you have herbal ghee. Then you can play with different flavors.
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1
9w
Unhinged Food
La Tur
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Triple cream Italian cow, sheep and goat cheese. If you see this, buy it. Cry a little.
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29
2
9w
Unhinged Food
Jake's Gouda
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I had another life as cheesemonger. I’ve tasted hundreds of cheeses (not a joke), I made cheese in France. This is one of the yummiest snacks you can have people.
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13
2
10w
Unhinged Food
Guac the way my Mexican family makes it
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3 ripe avocados, tender but still with a little firmness. You’ve gotta feel them up at the grocery store. Mash. Add: 1 garlic clove, finely minced or pressed (if garlic hates you, a little finely minced scallion works too) Juice of ½ a lime Salt to taste Mash more until the salt dissolves. Taste with a tortilla chip. Add more salt. Taste again. Repeat until it suddenly tastes like guacamole. If you want, throw some chopped cilantro on top for garnish. My family never mixed it in, though. That’s it. No tomatoes. No onions. No cumin. Just avocados, garlic, lime, salt, and the confidence to keep salting or adding a few drops of lime until it’s right.
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45
10w
Unhinged Food
Bitchin' Sauce Recipe
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I love when u throw every ingredient into a food processor. Bring it to any party as a dip with chips or veggies, and people will freak that it’s vegan.
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25
10w
Unhinged Food
Sheet-Pan Gnocchi and Sausage
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Very lazy, very easy and quite delicious.
19
11w
Unhinged Food
Empty-the-fridge Summer Rolls
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Anything starting to wilt goes in. Leftover chicken goes in, whatever you’ve got, usually will work as a summer roll, esp. when it’s hot out!
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10
11w
Unhinged Food
Caramelized Roasted Fennel with Lemon + Parmesan
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Fennel can take me as its wife. Takes like 5 mins to throw together and put into the oven. My husband and I stand over the pan when it comes out. Gorgeous smell in the house too. Ingredients 2 large fennel bulbs 3 tbsp olive oil ¾ tsp kosher salt black pepper zest of 1 lemon ¼ cup grated parmesan (I prefer to microplane it) optional: fennel fronds or parsley Instructions Heat oven to 425°F. Cut the fennel Trim stalks. Cut bulbs into ½-inch wedges, keeping the core intact so wedges hold together. Season Toss with: olive oil salt pepper Roast Spread on a sheet pan cut side down. Roast 25–30 minutes until: deep golden edges soft centers caramelized bottoms Finish Immediately sprinkle with: lemon zest parmesan Optional Add chopped fennel fronds.
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10
11w
Unhinged Food
Summer Apricot Tagine
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From my test kitchen to yours. Scroll for recipe. This one tastes as if it belongs in a Molly Baz cookbook. It's very forgiving; sometimes I use leeks or scallions instead of shallots, or dried apricots instead of fresh; the dish comes out insanely good every time. Inspired by my trips to Morocco. You can also eyeball everything in the recipe, if you're a kitchen witch like me. Serves 4 Ingredients 1½-2 lbs chicken breasts or thighs, cut into chunks Kosher salt 2 shallots, thinly sliced (or 2 leeks) 2 tbsp olive oil (ghee or coconut oil works as well) 1 tsp cumin seeds (or ground cumin) 1 tsp coriander ½ tsp turmeric ½ tsp cinnamon 1-inch knob ginger, grated 8–10 fresh apricots, pitted and torn into chunks (or 8-12 dried apricots for a jammier vibe) 1 can full-fat coconut milk 1 cup chicken stock Zest of 1 lemon Juice of 1 lemon Big handful cilantro, mint, or parsley Toasted almonds or pistachios (optional) How to cook the damn thing: Salt the chicken generously and let it hang out while you prep everything else. Crisp the shallots in olive oil over medium heat until golden. Remove and reserve. Leave the shallot oil in the pot. Crank the heat and sear the chicken until browned and gorgeous. Remove. Lower heat. Add cumin, coriander, ginger, and garlic. Stir 30 seconds. Be careful not to burn! Toss in the apricots with a pinch of salt and let them blister and collapse for a few minutes. Pour in coconut milk and stock. Return chicken. Simmer gently 15–20 minutes. When done, mash a few apricots into the sauce with the back of a spoon. It thickens everything and makes the fruit part of the sauce instead of floating around in it. Finish with lemon zest, lemon juice, and a frankly unnecessary amount of your chosen herb. Top with crispy shallots and toasted nuts. Upgrades Add a spoonful of harissa. Serve over buttery rice, quinoa or couscous, and pillowy pita. Add a dollop of Greek yogurt on top if dairy works for you.
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7
13w
Unhinged Food
6 Minute Egg
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Better than an 7 minute egg. Trust me.
7
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