Food and the City | a food + life & style guide for the 20' something

October 20, 2014

Current Obsessions From Around The Web

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Let's indulge in an overload of link love today. Did you know how pretty the internet is? It's like, really pretty. Check out some of our current obsession from around the web.

[1] The entire Alexander Wang x H&M collection revealed. Dying.

[2] These studded t-strap Prada heels because studs make everything better.

[4] This pizza, because we can't stop eating it.

October 17, 2014

Herb & Panko Crusted Chicken Breast with Capers

Chicken! Tonight we're having chicken and you're going to love it! I promise. Because why wouldn't you? Why wouldn't you like a crispy hunk-a-meat drizzled with a white wine/caper sauce? Who wouldn't?!

Oh right, vegetarians.

This was pretty freakin' delicious when we made it the other day to accompany our indecisive asparagus decisions (1 & 2). That sauce. OH THAT SAUCE. It's three ingredients, friend. Three! You'll want to drink it, and not just because it has white wine in it.

October 16, 2014

Spicy Thai Chili Garlic Asparagus with Peanuts

It's baccccccck! Nope, not your crazy ex. Asparagus! Asparagus is back!

As promised, here is recipe numero deux to cook up asparagus in a not-so-everyday-boring way! Unlike yesterdays crispy-lemony version, today we're working with nuts, spice everything nice!

October 15, 2014

Crispy Panko Meyer Lemon Asparagus

Ohhhhhhhh. Lets talk about asparagus. Lets talk about how not enough people talk about asparagus. As in, I think they should talk about it everyday. In every conversation. Sentences beginning and ending with the word asparagus.

Us folks at Food and the City have issues, we know this. Call it addictive behavior, but when we start to love something, we freaking love it. Like LOVE IT. Too much. And then we assault your faces with it.

Today, asparagus.

October 10, 2014

FASHION: Neutral Hues for Fall

Why have we convinced ourselves that, in the fall, we must wear dark colors in order to really embrace the season? I myself seem to go for blacks or grays once the colder months come, but I've really been trying to incorporate more light, neutral hues into my fall/winter wardrobe. Besides, nothing looks more adorable (and comfortable!) than a light colored coat trailing through the fall colored leaves.

Here are a few pieces to get over that dark-color hump, and jump right into the neutral hues!

October 08, 2014

BBQ Chicken & Vegetable Pizza

I like to call this the "cleaning out our fridge" pizza. From working on a few different recipe posts at the same time, we usually end up with a little bit of dis and a little bit of dat. What better way to use them all up then to throw it all on a pizza?

Also, something we're crazy excited about, is Popcart! FreshDirects new recipe-to-cart feature, that allows you to add all of the ingredients needed for the recipe you're reading, straight to your FreshDirect shopping cart. I'm someone who will see a recipe, and then by the time I'm food shopping totally forget what I needed for it. This will allow you to be the super, amazing, forgetful person that you are, and still have everything you need!

Try it out for this BBQ Chicken & Vegetable Pizza that we're talking about today. Just get the Popcart bookmark, highlight the ingredient list, and click the Popcart button! Boom, ingredients are instantly added, and you'll have every ingredient that you'll need to make this super delicious pizza.

You'll thank us later. 

Vegetable & Grilled Chicken Pizza

1lb whole wheat pizza dough
1 cup broccoli florets, cooked
1/2 cup grape tomatoes, cut in halves
1 whole boneless, skinless chicken breast, grilled and shredded
1 tablespoon BBQ sauce
1 cup mozzarella cheese

Preheat your oven to 425. Roll out your pizza dough onto a greased baking sheet and sprinkle with most of the mozzarella cheese. Cube your grilled chicken, toss it with 1 tablespoon of BBQ sauce, then add on top of cheese. Top pizza with broccoli florets and grape tomatoes, followed by the remaining amount of cheese.

Cook in the oven for 10-15 minutes, or until cheese is melted and bubbly.