When we’re not busy ogling the latest street-style site or smart-chic fashion blog, we’re usually browsing the web looking for our next meal. And we’re not the only ones who have an insatiable appetite for pretty yummy—make that pretty and yummy—dishes. WhilePinterest has certainly been able to keep us entertained with endless snaps of dreamy meals, it turns out we should have been turning to our fashion friends first, since they’re also undercover foodies.And, because food is meant to be shared with friends, they’ve filled us in on six recipes perfect for summer entertaining. They’re all easy to make, easy to execute, and will easily earn you three-star Michelin status (we can dream, right?). Clearly, the way to our hearts is through our
stomachs favorite food blogs.
Pippa Lord, Sous Style
My go-to 5-minute meal: “It’s pretty much my go-to everyday meal! A spinach salad with finely-cut red cabbage, sauerkraut, avocado, marinated red pepper, sunflower seeds, and an apple cider and mustard vinaigrette. Sometimes, I’ll replace it with coconut oil. It’s super tasty, fills you up, and is great for digestion.”
Ideal dinner date… “Denim shorts with a white cotton cami, and preferably close to a beach. If it’s more formal, you have to love something old-school New York like Raouls. I love anywhere with flattering lighting (tip: everyone looks good) and tablecloths! My current favorite dinner outfit is a short black-and-white tweed skirt from Acne and orange tee from Opening Ceremony. Chic, but not too serious.”
Favorite food-nerd ingredient: “Coconut oil and duck fat — separate, of course!”
Asian Noodle Salad
“It’s super easy-breezy, low key, and perfect for entertaining. Big bowl, wooden servers, and go!”
shredded Napa cabbage
red pepper; sliced thin
sesame seeds; toasted
any Asian noodle (Pippa suggests lo mein)
1 tsp fish sauce
2 tsp soy sauce
2 tsp rice vinegar
1/4 cup lime juice
2 tsp sesame oil
1/4 cup olive oil or sunflower oil
Prepare veggies and place in a bowl (except avocado and mango). Cook noodles according to package instructions. Make the dressing while cooking the noodles. Let the noodles cool and then combine with the veggies and toasted sesame seeds. Add dressing, toss together, and then top off with the mango and avocado.
Jessica Milan, Lookbook Cookbook
My go-to 5-minute meal: “Veggie salad with mixed greens, toasted seeds, and tahini dressing.”
Ideal dinner date… “La Paloma in Ibiza, Spain, with my husband, wearing a very small dress because it is so hot here!”
Favorite food-nerd ingredient: “Coconut oil. I put it in smoothies, drizzle it on pancakes, and use it in stir-frys.”
Peanut Butter Banana Pops
2 bananas, not overly ripe
1/4 cup natural peanut butter
1 cup organic dark chocolate chips
crushed unsalted peanuts, to coat
dash of oil
6 ice pop sticks
Cut the banana into 3-inch sections. Insert an ice-pop stick halfway into each piece. Place on a large plate and put in the freezer for two or three hours to harden. Depending on how oily your peanut butter is, you may want to put it in the freezer for 10-30 minutes before you use it, as well.
Once bananas are completely frozen, remove from the freezer (try to avoid handling them too much). Spread a layer of peanut butter over the sides of each piece, avoiding the top and bottom. Once messily coated, you can smooth it out by holding it at the top and bottom with your thumb and forefinger. Drag the knife around the sides, while rotating the banana. Put back in freezer for 30 minutes.
Five minutes before you remove the bananas from the freezer, add the crushed peanuts to a small plate, and melt the chocolate chips in a saucepan over low heat. Stir with a spatula until melted, then remove from heat. If the chocolate is thick, add a dash of oil to it. (Do not add water.)
Use the spatula to cover the banana with chocolate. Roll it in the peanuts or sprinkle them on top while still wet. Allow to dry for a few seconds before placing back on the plate.
Freeze for another 30 minutes to set. Best served frozen, but also tastes great mushy!
Carol Han, Milk & Mode
My go-to 5-minute meal: “Greek yogurt, sliced strawberries, and Early Bird granola, all mixed together.”
Ideal dinner date… “Somewhere quiet with a garden and twinkling lights in a white Celine tee, white Celine pleat skirt (basically look 15 from spring ’12), a tiny little Chanel bag, gold jewelry from Mociun and IPPOLITA, and a killer pair of Prada heels (they’re the most comfortable).
Favorite food-nerd ingredient: “I don’t know if this is technically a food nerd ingredient, but zucchini flowers are definitely one of those things that food people get crazy about every summer. I’ve probably alienated 50% of my friends with my incessant chatter about them. Also, ramps and I had a moment earlier this spring. I tweeted about them so much, that a friend of mine sent me a semi-kidding (AKA totally serious) hate tweet about it.
Blueberry Belle Crunch
“This is an old family recipe from one of my favorite food writers, Ian Knauer, and I’m obsessed with it. I’ve made it about four times in the past couple of months. It’s especially good right now, when blueberries are at their best.”
For the berries:
12 ounces fresh blueberries
1/2 cup sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1/4 teaspoon kosher salt
For the crunch:
3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup light or dark brown sugar
1/2 teaspoon vanilla
1/2 teaspoon kosher salt
1 stick unsalted butter, cut into cubes
Ice cream for serving (optional)
Preheat the oven to 375 degrees. Make sure your rack is placed in the middle. Generously butter a nine-inch pie plate.
Make the berries: Toss the blueberries with the sugar, flour, lemon juice, and salt. Transfer the berries to the pie plate.
Make the crunch: Stir together the flour, oats, brown sugar, vanilla, and salt. Blend in the butter with your hands until well combined.
Crumble the topping over the berries in large clumps. Bake the crunch until the berries are bubbling and the crunch is set and browned in places, approximately 25 to 35 minutes. Let the crunch cool slightly before serving, and serve with ice cream, if you like. Serves six to eight people.
Katy Atlas, Sugar Laws
My go-to 5-minute meal: “A big wedge of blue cheese, a baguette, and some drizzled honey. Works for breakfast, lunch or dinner!”
Ideal dinner date… “I’m a sucker for dressing up for dinner, so even if we’re just going to a neighborhood place, I’ve always got on platform heels, and a cute dress! Loose tops and cute shorts are also great for dinner — and not so binding that you can’t eat in them!”
Favorite food-nerd ingredient: “Maldon Fleur de Sel is worth every penny, and belongs in basically every dish! Maybe not in desserts — but everything else.”
Strawberry Tomato Salad
1 cup cherry tomatoes, diced into very small cubes (about 1/4 inch per side)
1 cup small strawberries, trimmed and diced into very small strips (about 1/4 inch per side)
1 tsp extra-virgin olive oil
2 tsp aged balsamic vinegar
1/4 teaspoon sea salt
1 ounce goat cheese, crumbled
In small mixing bowl, toss together tomatoes, strawberries, oil, vinegar, and salt. Let it marinate at room temperature for 10 minutes.
To serve, place the mixture into a three-inch diameter pastry ring on individual plates — press to pack lightly.
Remove the rings delicately, top each salad with goat cheese, and serve. Makes four servings.
Lauren Levinger and Michael King, The Food Life
My go-to 5-minute meal:
Lauren- “Grilled cheese on potato bread with heirloom tomatos and fresh basil.”
Michael- “Italian sausage, garlic, and olive oil linguine topped with fresh basil.”
Ideal dinner date…
Lauren- “My ideal summer dinner date would be a homemade dinner in the Catskills. We get vegetables straight out of the garden, and meat from the farms in the town. I would be wearing my APC boyfriend jeans with my favorite Alexander Wang white T-shirt.”
Michael- “Ideal dinner date would be at Blue Hill at Stone Barn. It’s incredibly romantic, and the food is out of this world. It takes the farm-to-table concept to a whole new level. I would probably have to dress up for this special occasion — a nice Band of Outsiders suit with a clean crisp T-shirt.”
Favorite food-nerd ingredient:
Lauren- “Soy sauce. I use it in all of my Guamanian dishes — my mom is from the Island of Guam.”
Michael- “Olive oil. I use it with literally everything.”
This recipe was made with Food Life friend and fellow foodie and blogger Tessa Perliss, one of the many tastemakers who have appeared on the site.
Large handful of shiitake mushrooms (wiped cleaned with a damp paper towel, trimmed, and thinly sliced)
12 oz sunchokes (need to be scrubbed with a vegetable brush and thinly sliced)
Handful of spinach leaves (washed and patted dry)
3 tbs goat cheese (plain or herbed)
Dash of basil, thyme, and chives
2 tbs olive oil
1 garlic clove
1 tsp paprika
2 tbs milk
Butter or canola oil
Dash of salt and pepper
Preheat oven to 350 degrees.*
On medium heat, using a deep sauté pan, add two tablespoons of olive oil and a clove of garlic, until it starts to sizzle a bit. Add thinly sliced sunchokes and shiitake mushrooms, as well as some salt and pepper. You can always add more oil if it’s starting to look too dry. Once the sunchokes and mushrooms are golden, add spinach and herbs of choice. (They like to use fresh sprigs of thyme, some sliced basil leaves, and oregano, but dried herbs are also great.) If you do choose to use fresh herbs, remove the stems.
Crack eggs into a large bowl (the more room, the better for whisking), then add two tablespoons of milk, one teaspoon of paprika, salt and pepper, and more of the leftover herbs. Whisk these ingredients together before adding the sautéed veggies and the goat cheese, which you can break up by hand.
You can use butter or canola oil (or dip a paper towel in canola oil and then spread it around the dish) so the frittata doesn’t stick to the pyrex or the oven-proof dish of your choosing. Add egg mixture. Let it cook about 30 minutes, and check to see if the top is golden – if you shake the dish a bit and the interior seems loose but the top looks done, then cover it with foil and continue to cook five to seven minutes – make sure to keep a close eye, so it doesn’t get overly dry.
*Note: Everyone’s ovens are different, so adjust the heat according to its strength. Also, frittatas take longer to cook than you might imagine in terms of egg dishes. Dedicate a nice 45 minutes, including prep and cooking time.
Emily Schuman, Cupcakes and Cashmere
My go-to 5-minute meal: “Breakfast burrito (though I’ll happily eat them at any time during the day). I just heat up a tortilla, make some scrambled eggs (with a splash of heavy cream, salt, pepper, and chopped chives), top it with some aged cheddar cheese and wrap it up.”
Ideal dinner date… “My ideal dinner date is low-key and fun. My new thing is sitting at the bar at restaurants (particularly Sotto). Not only is there more of a relaxed setting, but it’s fun to be able to watch the bartenders do their thing, and you almost always end up engaged in conversation with other patrons. I keep things casual with my outfit as well, usually opting for dark skinny jeans, a T-shirt, blazer, and classic pumps.”
Favorite food-nerd ingredient: “It’s too hard to choose just one! My three most used: 1 — Truffle salt. It elevates pretty much anything you sprinkle it on (I’m addicted to it on popcorn). 2 — Madagascar vanilla extract. It makes such a difference with baked goods and homemade ice cream. And 3 — Luxardo cherries. These make every cocktail feel wonderfully indulgent, and are a huge step up from your typical maraschino cherries.”
Fresh Strawberry Tart
(Recipe via Smitten Kitchen)
1 fully baked 9-inch tart shell (recipe below)
Pastry cream (recipe below)
3 to 4 cups fresh strawberries, hulled
Spread the pastry cream into the bottom of the empty tart shell and add the stawberries — arranging in any pattern you prefer.
Tart Crust (recipe via Smitten Kitchen; adapted from Paris Sweets: Great Desserts From the City’s Best Pastry Shops)
2 1/2 sticks unsalted butter, at room temperature
1 1/2 cups confectioners’ sugar, sifted
1/2 cup ground blanched almonds, lightly packed
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, at room temperature
3 1/2 cups all-purpose flour
Add the butter into a food processor, and work until creamy. Next blend in confectioners’ sugar. Scrape down the sides of the bowl with a spatula, when necessary. Continue to add the ground almonds, salt, and vanilla. Lightly whisk eggs and add to mixture as it processes. Lastly, add flour and pulse the mixture until dough forms. Remove immediately, — don’t overwork the mixture — roll into a ball, divide the entire batch into three equal sections (three tart crusts), mold into disks, and wrap in plastic. Refrigerate for at least four hours (although, it can potentially last up to two days in the refrigerator).
When ready to roll out the tarts, butter a tart pan and place onto a baking sheet lined with parchment paper. Roll out each section of the dough between two sheets of plastic — one that lines the table and one that lines the dough. Flatten and roll the mixture on both sides, removing the plastic sheet several times so as not to stick. When the dough is spread enough to fit the tart pan, place it into the pan and gently press into the sides. Fill in any gaps and cracks with remaining pieces of the mixture (don’t stretch it thinner).
In a 350-degree oven, bake the crust for about 20 to 25 minutes or until golden brown. Make sure the crust is lined with a circle of parchment or foil paper, filled with dried beans or rice. Cool before preparing the remainder of the tart.
Pastry Cream (recipe via Smitten Kitchen; adapted from Paris Sweets: Great Desserts From the City’s Best Pastry Shops)
1 1/4 cups whole milk
1 teaspoon vanilla extract
3 large egg yolks
1/2 cup sugar
3 tablespoons cornstarch
3 tablespoons unsalted butter, at room temperature
In a small saucepan, bring the milk to a boil and set aside. In a larger saucepan, combine the yolks, sugar, and cornstarch, whisking until it becomes thick. Very slowly, begin pouring the milk into the yolks, whisking away all the while. Add the remainder of the milk (super slowly) and be sure to continue to whisk.
Still whisking (we’re serious, don’t stop) bring the entire mixture to a boil over medium heat. After another one or two minutes of vigorous mixing, remove the pan from the heat, pour the cream into a bowl, and let cool for three minutes.
Cut the butter into chunks and gradually add to the warm mixture. Continue to stir in all the butter until it’s melted. Once the mixture is complete, chill the tart cream by placing the bowl inside a larger bowl filled with ice cubes. Let the two bowls remain in the refrigerator and stir the mixture from time to time to ensure it all remains even.
Click HERE to read more from Refinery29.