It’s true. Men who can cook are hot no matter what. (Editor’s Note: It probably has something to do with that whole “wearing an apron but nothing else” fantasy…mmmm.) But when they’re actually sexy and willing to slave over a stove to cook me up a steak dinner (some sort of chocolate dessert doesn’t hurt either), they’ve automatically won my heart. Sometimes I just sit on my couch watching the Food Network and drooling. No, not because of the food. Because of the men.

Gourmet food and delicious men; what else could we ask for?

Do you need some new eye candy…that actually knows how to make candy? Check out these top 5 sexy celebrity chefs. So hot they boil water (sorry, I had to go there):

1) Bobby Flay- I actually think Bobby Flay is kind of an assh*le. I also think I might like assh*les just a little bit, because I have a serious thing for him. I love his extreme sense of self-confidence on Throwdown, where he smugly believes he can beat food masters around the country at their culinary specialties. I secretly root for him every time. And on Iron Chef America? Come on, not even a competition. The man is magic and he knows it; Bobby’s confidence causes him to ooze sexiness. Also, who doesn’t love a man behind a grill? I’ll take him medium rare. Rarrr.

2) Curtis Stone- Sometimes when I’m wandering through the grocery store, I fantasize that Curtis Stone will, all of the sudden, appear and beg to come home with me. He is the Take Home Chef on TLC after all. The Australian-born hottie seeks out women in grocery stores and then goes home with them and helps them cook dinner. Hi, dream come true. I’d force him to eat dinner with me and then put the house on lock-down so he had no way out: Curtis Stone, Live In Chef. Read More »

Just because I don’t drink doesn’t mean I am averse to putting alcoholic substances in the foods I eat. Surely one of the best French dishes on Earth is coq au vin, made with tender chicken and savory mushrooms and the most wonderful red wine sauce ever…But I’m getting a little ahead of myself. If you’re thinking that coq au vin sounds like the perfect thing to make for a romantic dinner, you’re right. If you want to make it the authentic French way, though, you might be marinating chicken and letting spices simmer and flavors develop for literally hours—if not days—on end. Trust me, you can get results that are very nearly as good just by using your slow cooker.

If you don’t have a slow cooker, I seriously recommend leaving the room this instant and going directly to a place where you can buy one. They’re inexpensive and they will save you loads of time on busy days (or any kind of days, really). Unbelievably amazing casseroles, soups, stews, and meat so tender that it falls off the bone all become everyday realities with the help of your friend the slow cooker. I have even heard about slow cookers making fantastic cobblers and cookies.

Moving on from the sales pitch, let’s get back to the coq au vin. To make enough for you and your special beau, you need: Read More »

Most normal fajitas or any similar Mexican-like foods will set your number of daily calories over the edge with gobs of refried beans, sour cream, or crazy cheese sauces. Not this fajita—it has all the taste but serious health benefits as well. If you are craving something Mexican that isn’t quite authentic but that tastes fresh and delicious, this is what you want!

It can easily be a 15-minute dinner if you’re rushing, and it’s pretty versatile (any kind of bell pepper will work, the corn is optional, etc.). Here are the ingredients for one fajita:

• canola oil, olive oil, or vegetable oil (or any other oil, really)
• 1 thin-sliced chicken breast, cut into strips
• ¼ tsp taco seasoning
• ½ red bell pepper, sliced into very thin strips
• ½ medium onion, sliced into thin rings
• 2 tablespoons corn, fresh or frozen (optional)
• ½ to ¾ cup fresh spinach, rinsed and stemmed
• 2 tablespoons reduced-fat cheddar cheese
• 1 whole-wheat tortilla wrap

To begin, put the oil in a shallow pan. Let it heat up, and add the thin rings of onion and strips of bell pepper. Sauté them over low-medium or medium heat for 8-10 minutes, until they are browned, much reduced, and beginning to caramelize. Read More »

Who doesn’t love Indian food? If you don’t—well, then, I guess this isn’t a post you really want to be reading. For all of you with sound taste buds, though, please read on.

If you would like to make an awesome curry in your own kitchen with simple ingredients that tastes just like it came from the masala lunch buffet, then look no further. Bread, main dish, AND drink are all outlined here for you—so break out your notepads and get ready!

Chapatis

There’s nothing better to eat with a curry than chapatis, those delicious little flatbreads that you can use like spoons to scoop up large amounts of what you’re eating. For a great recipe, go here. Even though it seems completely bizarre to fry something in a skillet that has no oil or butter in it, it works like a dream for these breads.

Added tip: if you stack them up nicely and wrap them in foil, chapatis can be reheated and eaten again for up to two days after you make them.

Cauliflower Curry

One of my proudest strokes of culinary genius was devising this curry. I feel like I could eat it every day and STILL love every bite. It makes a lot (4-5 medium-sized servings), so have a party when you make it. Read More »

So we are finally in the dog days of summer (which I realized when I went for a run at noon). Some of us are working, going to school, or schlepping around interning. Others are laying by the pool sipping sangria (*jealous*). But, I think we can all agree that a break of any kind is welcome. Especially when that break is a trip to somewhere cool, offbeat and–the best part– cheap. So pack your favorite flip flops, airy sundress and camera and head somewhere, anywhere but here. Might I suggest any of these destinations:

Isla de Vieques, Puerto Rico.
This 21 by 5 mile island is referred to asIsla Nena by residents, loosely translating into “virgin island”. Located only 6 miles off Puerto Rico’s coast, it is a hotbed of natural beauty and tropical activities. You fly onto the island after flying into San Juan, Puerto Rico, so be prepared with a your iPod, a magazine, eye mask or Valium–whatever it takes to get you to board an 8 seater plane to Vieques Airport.

Once you’re on the island, you can stay anywhere ranging from $90 a night B&B’s to luxury hotels, so whether you’re on a typical college budget, or you happen to have a trust fund, there are accomodations for you.

Activities on the island include: hiking, snorkeling and diving, biking, fishing, sightseeing and dining in Bravos de Boston, Vieques’ most fashionable town. However, the highlight of this destination is definitely its Bioluminescent Bay. The bay is filled with phosphorescent microorganisms, that glow in the dark when disturbed. Nighttime charter boats take you on a guided swimming and kayaking trip to the brightest bio bay in the world. If you’re looking for a tropical getaway that won’t break the bank and is off the beaten path, Vieques is it. Read More »

Want to know what guys think? We can show you. Last week we discussed the issue of paying on the first date. This week we tackle a more touchy (pun intended) topic: getting it on. What does it mean? What do guys think of a lady who is willin’ to romp on the first night?

He Said:
If you put out on the first date, it doesn’t necessarily mean guys think you’re a slut, easy or not worthy of respect. But it all depends on the how well we vibe beforehand.

Sometimes, you meet someone, instantly hit it off, and the sex just flows naturally. Stopping in the middle of a good thing because of some puritan idea that hitting the sheets on the first date is always wrong can be as detrimental to the evolution of a good relationship as moving too quickly. Read More »

For the past several years, I seem to have forgotten that couscous existed. My grain options were either pasta or bread, all the time. Then I came across an old recipe of my mom’s that called for couscous. YUM! Definitely worth picking up a box.

The thick, Mediterranean-style sauce in this chicken recipe is full of flavor, and the couscous is great for soaking it up. It would taste a little weird with rice, and the consistency wouldn’t be right with pasta. But with couscous? Delectable.

It serves one, and here’s what you need:

• Olive oil
• 1 chicken breast
• salt and pepper to taste
• 1 serving of couscous, either flavored or plain (about 1/3 cup dry)
• 1/3 of an onion, chopped in thin rings or strips
• 1 garlic clove, sliced into very thin circles
• 4-5 baby bella mushrooms, sliced (white mushrooms work, too) Read More »

In my time, I’ve made fun of Maxim. I got a kick out of the chicken-greased girls on the covers, the silly headlines, the boobs-and-beer aesthetic of it all. My understanding was that Maxim addressed its readers as if they were lecherous frat boys with grades that didn’t pass muster, incapable of understanding any statement more complex than “me want see chest bouncy-bounce on dance girls.” I found this hilarious.

Yet, deep inside, I felt that I was being unfair to Maxim. In spite of all the jokes, I had never really read it. So, this week, I sat down with Maxim, to let it explain to me, in its own words, what it’s all about. Here, for your edification, is a transcript of our date.* Read More »