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  • SHORTCUT BIBIMBAP (KOREAN RICE BOWLS) ❤️ Full recipe on The Foodletter! Comment “RECIPE” and I’ll DM you the link or simply visit femalefoodie.substack.com (first recipe is free on me!) 💯 Inspired by @cupbop 🫶🏼
  • After eating nothing but baked goods in December, I was CRAVING a crunchy, delicious salad. 🥬 This chopped Italian salad is sooo good, and I always divide it into 3 or 4 portions and eat it all week long for lunch. PRO TIP: if you’re making this ahead of time, make sure and only use dressing on the salad you’re eating the same day. ITALIAN CHOPPED SALAD ❤️ OREGANO VINAIGRETTE ½ cup extra virgin olive oil ¼ cup red wine vinegar juice of 1 medium or large lemon 2 teaspoons dried oregano kosher salt & fresh cracked pepper to taste SALAD 1 head radicchio ½ head iceberg lettuce ⅓ lb sliced provolone, cut into ¾” strips ⅓ lb sliced genoa salami, cut into ¾” strips 1 (15.5-ounce) can chickpeas, drained & rinsed 1 pint cherry tomatoes, rinsed and cut in half lengthwise ½ medium red onion, thinly sliced into half moons ½ cup pepperoncinis, drained of any liquid dried oregano for garnish INSTRUCTIONS 1. Combine all of the vinaigrette ingredients including the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper in a small bowl with a fork or whisk until combined and set aside. 2. Remove the outer leaves of the radicchio, cut in half lengthwise (down the middle of the core), and cut out the v-shaped core on both halves. Cut each half into ¾” strips lengthwise. Rinse and spin dry in salad spinner. Repeat with iceberg lettuce. 3. In an extra large bowl place the sliced radicchio, sliced iceberg, provolone, salami, chickpeas, cherry tomatoes, red onion, and pepperoncinins. Drizzle with half of the dressing and using your hands, gently toss the ingredients together, adding the remainder of the dressing after a few tosses. 4. If plating the salad for individuals, mound the salad on salad plates into a high pile (this is how it is served at Pizzeria Mozza) and garnish with dried oregano. If serving family style, transfer to serving bowl and garnish with dried oregano. #femalefoodie #femalefoodierecipe #salad #easysalad
  • DREAMY RED PESTO ❤️ Comment “RECIPE” and I’ll DM you a link! 🫶🏼 OR simply head to The Foodletter (that’s my recipe newsletter!) on femalefoodie.substack.com 🎉 #femalefoodie #femalefoodierecipe #redpesto
  • TOP 3 REELS OF 2024 🎉 #1 MEXICAN STREET CORN PASTA SALAD 🌽 Our most popular reel for the second year in a row was this Mexican street corn pasta salad. ❤️ Here’s why we suspect this recipe has been such a hit: • unique but not too rogue of ingredients, method, etc • easy to make/assemble • taking a recipe everyone already loves (Mexican street corn) and turning it into a dish that also everyone loves (pasta) Ingredients 2 cups ditalini pasta (uncooked), or any small pasta shape Diamond Crystal kosher salt 2-3 tablespoons extra virgin olive oil, enough to coat the skillet 3 cups fresh corn kernels about 4-6 ears total fresh cracked black pepper, to taste 2 cloves garlic, minced or grated 1/2 of a fresh jalapeño, minced, seeds and ribs removed 1 bunch cilantro, finely chopped, reserve some for garnish 1 bunch scallions, sliced, reserve some for garnish 1/4 cup cotija cheese, crumbled, reserve some for garnish 1/2 cup sour cream 1/2 cup mayo 2 whole chipotle peppers packed in adobo 1/3 cup fresh lime juice, plus the zest of 1 of the limes Diamond Crystal kosher salt fresh cracked black pepper Comment “RECIPE” and I’ll DM you the full printable recipe or simply visit femalefoodie.com (link is in our bio 🫶🏼). #femalefoodie Recipe developed by the talented @wildsaltstudio 💯
  • TOP 3 REELS OF 2024 🎉 #2 ITALIAN CHEESECAKE Most of our readers loved this post! And a few found it deeply offensive. Here’s why: • Although digestives aren’t commonly found in the U.S. (which is what they use for the crust at the restaurant), my use of Nilla wafers in their place was practically abominable (No Italian would even dream of using nilla wafers 😜). • My pronunciation of “Osteria” is, admittedly, horrible. • And even though (aside from the Nilla Wafer substitution) I derived an exact ingredient list from the restaurant and re-created the same fluffy cheesecake texture and crust at home, many insisted that Italians wouldn’t EVER use cream cheese. Spoiler alert, they totally do. 🤫 If you’re still with me and want the recipe, I’ve listed the ingredients below 🫶🏼 ITALIAN CHEESECAKE ❤️ Ingredients 11 oz. Nilla Wafers ½ - ¾ cup unsalted butter, melted ¼ teaspoon kosher salt 6 ounces mascarpone, room temperature 6 ounces Philadelphia cream cheese, room temperature 1 teaspoon vanilla bean paste or vanilla extract 3 cups cold heavy whipping cream 1½ cups powdered sugar 3 cups fresh fruit such as sliced strawberries, blueberries, or raspberries 2-4 tablespoons granulated sugar Instructions 1. Pulse the Nilla Wafers in a food processor until small cookie crumbs are formed. To the food processor, add melted butter and salt to the wafer crumbs (start with roughly ½ cup of the melted butter—you may not need all of it), pulsing everything together, until the buttered crumbs stay together when squeezed with your hands. Press the crumbs into the bottom and sides of the springform pan, distributing evenly, and refrigerate for one hour. 2. Using a stand mixer with the whisk attachment whip together the mascarpone, cream cheese, and vanilla bean paste until completely smooth. Use a spatula to scrape and transfer mixture into a separate bowl, wipe down the bowl with a paper towel to completely clean out, and using the same bowl whip the heavy whipping cream and powdered sugar together until STIFF peaks form. GENTLY fold the mascarpone mixture into the whipped cream until combined. CONTINUED IN COMMENTS ❤️ #femalefoodie
  • TOP 3 REELS OF 2024 🎉 #3 = OLIVE OIL CAKE 💛 I published this recipe a few years ago on femalefoodie.com but it didn’t gain MASSIVE of traction until this year. Have you made it? Would love to hear in the comments! INGREDIENTS 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 Frosting 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 Looking for the recipe? Full recipe is on femalefoodie.com or comment RECIPE and I’ll DM it to you 🤟🏼 #femalefoodie #femalefoodierecipe #oliveoilcake