Results for: Feel good
-
The Dyke Kitchen: Butter Me Up, Blondies
Imagine the voice of the Great British Baking Show narrator saying, “Blackberries and miso with browned butter make Kamala’s stress-relief blondie into an afternoon delight.”
-
The Dyke Kitchen: That Meat Sauce So Delicious
Then in bold, at the top was one item called Spaghetti With That Meat Sauce So Delicious.
-
The Dyke Kitchen: The Art Of Salad
I know salad is known to many people as a kind of ascetic diet food, but I grew up eating luxurious salads that my mom made. What I love about salads is that they’re like a live jazz solo, where you can throw together the same ingredients over and over again, and they’ll always be good, but never quite in the same way.
-
The Dyke Kitchen: Defining Taste With Karen Tongson
Tongson’s personal cooking style relies on saving the ingredients or parts that traditionally, institutionally have less value — “something that you think is burdened by indignity, cheapness and trash” — and finding her own perfect application that proves otherwise. “Sometimes it is relevant to bring in the conversation that Nietzsche started, in relation to Britney Spears,” she says with a laugh.
-
The Dyke Kitchen: Classic Air-Fried Cornish Game Hen & Waffles
When I finally got the waffle maker from my mom that I’d been waiting for, and my friend Vinh;Paul was gifted an air fryer from his mom, we knew the only way to honor these new kitchen gadgets was to make our own version of fried chicken and waffles. Sarah’s end-of-summer celebration cocktail was the watermelon on top!
-
The Dyke Kitchen: Strawberry Pie For Repeat Juneteenth
On this July 4th weekend, the only appropriate celebration of freedom is a repeat of Juneteenth. I’ve always had a festive and carefree association with strawberries, plus everyone’s bomb-ass strawberry Juneteenth desserts inspired me to make this cream cheese strawberry pie with a coconut cookie crust.
-
The Dyke Kitchen: A Summer Simmer With Short Ribs And Plums
I had a wide open evening and a bunch of plums and pluots on my counter. That’s how I ended up braising beef short ribs with broccolini and plums in a soy sauce broth. And I thought it would be nice to eat that with ricotta gnocchi that had preserved lemon in them.
-
The Dyke Kitchen: Biriyani Our Own Way
The beauty of a biriyani, like dating dykes, is that you put a whole bunch of great ingredients together, let them simmer and mingle in a sealed pot, and watch them emerge as even better versions of themselves. This week, I got my love to teach me some biriyani tricks.
-
The Dyke Kitchen: You Have To Lemon Linger
I’m the type to savor. To draw things out — past their prime, some might say. So it should be no surprise that I love preserving citrus. There’s something exciting about packing them with salt and then waiting, for at least month, before you can even begin to consider eating them.
-
The Dyke Kitchen: What’s In Your Breakfast Sandwich?
Breakfast is personal. Like your underwear. Which is sometimes really sexy and totally worth the attention of strangers, and other times, is really just for you, or totally non-existent.
-
The Dyke Kitchen: Dishes inspired by Chani Nicholas, Tracy Chapman & Bette Porter
The concept for today’s cooking adventures: making dishes inspired by three iconic lesbians who influenced us, and who we’d also want to invite to a dinner party to experience them experiencing our food — yes, very gay.