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  • NEW RECIPE on our brand new substack, The Foodletter ❤️. Comment “RECIPE” and we’ll DM you the link.  #femalefoodie #femalefoodierecipe #thefoodletter #chilaquiles #easydinner #mexicanrecipes #cheapdinner
  • OUR SUBSTACK IS OFFICIALLY LIVE! 🎉 Comment “RECIPE” and we’ll DM you a link to recipe.  Celebrating today by giving *everyone* free access to this chickpea curry recipe. 🥰  Go to femalefoodie.substack.com to join our foodletter (and to get the full recipe!).  WHAT RECIPE SHOULD WE DO NEXT?!  #femalefoodie #femalefoodierecipe #foodletter #30minutemeals #easydinner
  • 1 DAY UNTIL I LAUNCH MY SUBSTACK 🩷  Sharing my 5 most popular recipes to celebrate 🎉  PINK SAUCE PASTA 
(inspired by @mamads_newportbeach 🫶🏼)  INGREDIENTS  2 Tablespoons Extra Virgin Olive Oil
1/2 large yellow onion, chopped
1 clove of garlic, minced
1 28 oz. can whole, peeled of San Marzano tomatoes*
1 teaspoon sea salt or kosher salt
1 lb rigatoni or other pasta
3/4 cup heavy cream
1 cup finely grated Parmigiano Reggiano
1 cup fresh basil leaves, chopped (optional)  INSTRUCTIONS  1- Heat olive oil in large pot or dutch oven over medium heat. Add onions and cook for 5 minutes or until onions are soft and translucent, stirring occasionally. Add garlic and cook for an additional minute. Do not brown or burn onions or garlic.  2- Using your hands, break up the San Marzano tomatoes as you pour them into the large pot. This will release the juices and help break up the tomatoes so they cook evenly. Add salt and bring to a soft boil, then lower heat to low and simmer for 30 minutes.  3- Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente.  4- After tomatoes have cooked for 30 minutes, use an immersion blender in your large pot to blend the sauce into a creamy, smooth consistency. You may need to tilt your pot to one side so the sauce can gather and your blender is fully immersed. ** Keep the pot on low heat and add cream, Parmigiano Reggiano, basil and stir until smooth.  CONTINUED IN COMMENTS ….  #femalefoodie #femalefoodierecipe #pinksauce #pinksaucepasta #easydinner #pastarecipe
  • 2 DAYS UNTIL I LAUNCH MY SUBSTACK 🧡  Sharing my 5 most popular recipes to celebrate. 🎉  SLOW ROASTED CHICKEN  1 whole 4-pound chicken
kosher salt
1 pound petite gold potatoes
3 Tablespoons extra virgin olive oil, divided
1 whole garlic bulb
fresh herbs such as rosemary and thyme  INSTRUCTIONS  1- One hour before cooking, remove chicken from fridge and preheat oven to 325° F. Pat the chicken dry, remove giblets, season generously with kosher salt (including the inside of the chicken), and place in a cast iron skillet. Let chicken sit at room temperature for at least one hour (or up to 2 hours).  2- Just before cooking, prep the potatoes and garlic. In a medium-sized bowl, toss the potatoes with 1 Tablespoon of extra virgin olive oil, a dash of kosher salt, and a few cranks of fresh cracked pepper. Nestle the potatoes beside the chicken. Cut a garlic bulb in half crosswise, and nestle the exposed sides face down in the skillet next to the chicken and potatoes. Drizzle 2 Tablespoons of olive oil on the surface of the chicken and rub it in with your hands, making sure to coat the nooks and crannies of the chicken. Sprinkle the now oiled chicken with a generous pinch or two of salt and garnish dish with rosemary and thyme, reserving some of the fresh herbs for later.  3- Place the entire cast iron skillet with chicken, garlic, and potatoes in the oven and roast for 2 1/2 to 3 hours. Once the chicken is half-way done cooking, carefully tilt the skillet towards you and baste the chicken and potatoes with the juices from the chicken, spooning the liquid on top of the entire bird and over all of the potatoes. Repeat this every 30 minutes until chicken is done cooking.  4- Remove skillet from oven when the chicken is golden brown and both the chicken and potatoes are tender to the touch with the sharp end of a knife. Garnish with reserved herbs, and let the chicken sit at room temperature for 10-15 minutes before serving (and up to 30).  #femalefoodie #femalefoodierecipe #roastchicken #slowroastedchicken #roastedchicken #easydinner
  • 3 DAYS UNTIL I LAUNCH MY SUBSTACK 🖤  Sharing my 5 most popular recipes to celebrate 🎉  ENCHILADAS SUIZAS 
2 lbs tomatillos, peeled, rinsed, and halved
2 jalapenos, whole
3 garlic cloves, smashed
1 small white onion, quartered
1/4 bunch cilantro, leaves removed from stems
1 teaspoon sea salt
1/2 - 1 cup heavy cream
12 corn or flour tortillas*
olive oil or vegetable oil
3 cups chicken, cooked and shredded**
12 oz jack cheese (3 cups), grated/shredded
Instructions  1- Preheat oven to 450°F. Place the tomatillos, jalapenos, garlic, and onion on a baking sheet. Bake for 20 minutes on the upper rack of the oven, turning vegetables halfway through at 10 minutes. If you’re cooking the chicken for this recipe and not using a rotisserie-cooked chicken (see notes), cook chicken while vegetables are roasting.  2- Remove roasted vegetables from oven and let cool slightly. Lower oven heat to 350°F. Blend cooked vegetables in a blender on low for a few seconds. Add cilantro leaves and salt to blender. Pulse a few times until blended. Mixture should be smooth but with seeds still visible and not completely blended.  3- Add heavy cream—1/2 cup for a more tangy, acidic sauce, and 1 full cup for a creamier, richer sauce. Taste and add more salt if needed. Add 3/4 cup of the sauce to the shredded chicken and mix together. Set both aside. If using corn tortillas, wrap in a paper towel and microwave for 30 seconds (more or less) until tortillas are warm and pliable.  CONTINUED IN COMMENTS…
#femalefoodie #femalefoodierecipe #rotisseriechicken
  • 4 DAYS UNTIL I LAUNCH MY SUBSTACK 💛  Sharing my 5 most popular recipes to celebrate. 🎉  OLIVE OIL CAKE  1 1/2 cups extra virgin olive oil*
3 large eggs, room temperature
1 1/4 cups whole milk, room temperature
zest and juice of 1 large lemon
zest of 1 medium or large orange
1 1/2 cups sugar
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda  BROWN BUTTER BUTTERCREAM  1 cup unsalted butter (2 sticks)
4 cups powdered sugar
1 teaspoon vanilla extract
2 pinches of kosher salt
2-3 Tablespoons whole milk or heavy cream, plus more as needed  INSTRUCTIONS  Olive Oil Cake  1- Preheat oven to 325 degrees Fahrenheit. Generously grease a 9-inch springform pan on the bottom and sides. Line the bottom of the pan with a 9-inch round of parchment paper and grease again. Set aside.  2- In a stand mixer using the whisk attachment, combine the olive oil and eggs until smooth. Add the milk, lemon juice, lemon zest, orange zest, and sugar and combine again until smooth.  3- Add the flour, salt, baking powder, and baking soda to the olive oil mixture all at once, and combine, still with your whisk attachment, until ingredients are just barely incorporated. Do not overmix. Remove bowl from stand mixer and use a spatula to scrape the bottom of the bowl and make sure all ingredients are incorporated.  4- Place the springform pan directly on a cookie sheet, pour the batter into the prepared springform pan, and bake in the oven for 70-80 minutes. The cake will be done when a toothpick inserted in the middle comes out clean or with a few moist crumbs attached. If the toothpick is wet in the center, continue baking for 5-minute increments until done. Allow the cake to cool completely before frosting.  CONTINUED IN COMMENTS…  #femalefoodie #femalefoodierecipe #oliveoilcake