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  • THIS is the best gelateria in Rome. ⭐️  Tag a friend headed to Italy soon. 🇮🇹 #femalefoodie #femalefoodieITALY #femalefoodieRome
  • Help me out: 1, 2, or 3??  FACT: this is one of the best cauliflower dishes you will ever consume. ⭐️  Here’s what you’ll need for this Whole Roasted Cauliflower recipe:  - 1 large head of cauliflower
- extra virgin olive oil
- tahini
- large lemon
- clove garlic
- fresh mint leaves
- fresh cilantro leaves
- toasted pine nuts, optional
- kosher salt & fresh cracked pepper  Get tyler @wildsaltstudio’s full, delectable recipe on or hit the “recipes” button via our link in bio.  #femalefoodie #femalefoodierecipe #roastedcauliflower #sidedish #cauliflowerrecipes
  • Fact: few breakfast dishes require so little effort and yield so much deliciousness (recipe below). 💛  CAST IRON SKILLET DUTCH BABY  • 4 large eggs
• 1 cup whole milk, room temperature
• ¼ cup sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon kosher salt
• few zips of whole nutmeg (optional)
• 4 Tablespoons salted butter, plus more for serving
• powdered sugar, fresh berries or seasonal fruit  1. Preheat the oven to 425°F with a 12” cast iron skillet placed in the oven on the middle rack. In a large bowl, whisk the eggs. Add the whole milk, sugar, and vanilla and whisk until smooth. Add the flour, salt, and nutmeg if using, and whisk together until combined. It’s okay if there are small lumps in the batter.  2. Once the oven is completely preheated, remove the skillet from the oven and place the butter inside of the skillet, dividing it into 4-5 smaller pieces. Swirl the pan around until all of the butter is melted, completely coating the bottom and 1-2 inches of the side of the skillet. Pour the batter into the hot, buttered skillet and place the skillet back in the oven.  3. Bake the Dutch baby for 15-20 minutes until it is nice and puffy, golden brown in the center, and a deep golden brown around the edges. Remove from oven and add another pat or two of butter to the top of the hot dutch baby. Top with a generous amount of powdered sugar with a sugar shaker, then with the berries or seasonal fruit. Serve immediately.  Full printable recipe:  #femalefoodie #dutchbaby #dutchbabyrecipe #castironskillet #castironcooking #castiron #castironrecipes
  • Be honest: 1, 2, or 3? 🍓  Our brand new strawberry pancake recipe (complete w/homemade strawberry syrup) recipe is up on the Female Foodie App!  Real talk: the syrup is so good, you’ll want to eat it on everything. 😍  Join hundreds of readers on the Female Foodie App at or click our link in profile to try it for just $1 for the first month!  #femalefoodie #femalefoodieapp #strawberryrecipes #strawberrypancakes
  • UPDATE: SOLD OUT❗️Our Rome Tours for 2024 sold out in less than a minute. 🤯To get on the waiting list, click the link in our bio (“Rome Tour”) and subscribe to our email list. ❤️  SET YOUR ALARMS! ⭐️  Tickets for the Female Foodie Rome Tour go live tomorrow morning, Tuesday May 8th at 8PT/9MT/10CT/11ET on!💃🏼  Spots are first come, first served and they historically have sold out immediately. 😅 If you’re interested in coming I highly recommend having a look at the different packages offered (see my link in stories) and choose one or two that suits you! ✅  Full tour info available at  SEE YOU TOMORROW 😍❤️🇮🇹 #femalefoodie #femalefoodierometour  Thanks for the dreamy pics @chantelsaffordphotography & @alexc.films 🥰
  • AUTHENTIC ITALIAN CARBONARA RECIPE  12 ounces rigatoni or spaghetti
4-6 ounces guanciale*
2 ounces pecorino romano or parmigiano-reggiano, plus more for serving
2 whole eggs
4 egg yolks
kosher salt and fresh cracked pepper  1- Bring a large pot of generously salted water to a boil.  2- While the water is coming to a boil, prepare and cook the guanciale. Trim off the skin and cut into roughly 1/2 x 1/2 inch squares. Bring a large dutch oven to medium heat and cook guanciale until crisp and golden brown, about 7-8 minutes, turning guanciale as needed to evenly cook, and remove from heat. Using a slotted spoon, remove guanciale from dutch oven and set aside. Keep rendered fat in the dutch oven.  3- Once water is boiling, add pasta. Cook until just barely al dente (oftentimes 1 or 2 minutes less than package instructions). Pasta should be cooked but still firm.  4- While the pasta is cooking, prepare cheese and eggs. Finely grate 2 ounces of cheese and set aside. Crack eggs/egg yolks into a medium-sized bowl and whisk eggs until smooth. Add grated cheese to the eggs and whisk together. Just before the pasta is finished, remove 3/4 cup of pasta water from pot. Add 1/2 cup of pasta water to the egg/cheese mixture and whisk until smooth.  5- Bring reserved fat back to medium heat in the dutch oven and add pasta. Gently toss together for about 30 seconds, integrating the pasta with rendered fat.  6- Add egg/cheese mixture to the dutch oven and toss to incorporate with pasta. If the pasta seems too dry, you may add more pasta water, a tablespoon at a time. If the pasta seems too thin, continue to cook over medium heat for a minute or two, constantly tossing until it thickens (watch VERY carefully, too much heat or too high of heat will curdle your eggs). Once desired consistency is achieved (a silky, smooth coating) remove from heat immediately. Taste pasta to make sure it has an adequate amount of salt, and add more salt and toss if needed.  7- Serve immediately with copious amounts of cheese, fresh cracked pepper, and the reserved guanciale.  printable recipe here:  #femalefoodie #carbonara #pasta