Happy National Grilled Cheese Month! 3 Ways to Revamp Your Favorite Classic

By Emily Collins

Grilled cheese: An American classic, a staple of your childhood. The tasty, quick meal has come very far in the past few years and even has the entire month of April to celebrate its deliciousness. We all have our tried and true favorites, but to celebrate the delightful sandwich, here are some great, new ways to revamp your classic comfort food!

1. The Grilled Cheese Roll

Grilled Cheese Rolls | Photo credit: gimmesomeoven on Tablespoon


First up is my personal favorite: the grilled cheese roll. They’re adorable, functional and only take about 10 minutes to prepare. These treats are perfect for a party appetizer or to eat on the go. If you like tomato soup with your grilled cheese, this recipe is the best way to maximize your dunking experience!


  • 2 slices of your favorite type of pre-sliced bread
  • 2 slices of American cheese
  • 2 tbsp of butter
  • Optional: a can of tomato soup


  1. Take your two slices of bread (or more if it’s for a party!) and cut off the crust.
  2. Use a rolling pin to flatten your bread. If you don’t have one, a wine bottle always works.
  3. Take your slices of American cheese and place them on the flattened bread.
  4. Take the bread and cheese and roll it very tightly.
  5. In the meantime, take your 2 tbsp of butter and let it simmer in a frying pan on medium heat.
  6. Make sure your grilled cheese rolls are nice and tight and place them seam down in the pan. This will prevent your grilled cheese rolls from unrolling in the pan.
  7. Once the edge is sealed, flip the rolls so they’re cooked evenly for 4-5 minutes.
  8. Serve on a plate with a bowl of tomato soup while they’re still hot!

2. The Lazy Grilled Cheese

The Perfect Grilled Cheese Sandwich 800 1581
Classic Grilled Cheese | Photo credit: Closet Cooking

Next up is what I like to call “the lazy grilled cheese.” We all have those days. You forgot to shop. Bread and cheese are your only options, turning on the stove feels like such a chore. But wait! There’s hope! Got a toaster? How about a microwave? You’re in luck! This recipe is a life saver if you’re too busy to cook or are just feelinga little lazy.


  • Two slices of white or wheat bread
  • Your favorite kind of cheese (I love to use shredded cheese for this quick recipe)


  1. Place 2 slices of bread in the toaster until it’s nice and crispy.
  2. Take toast and place the cheese between.
  3. Put the sandwich in the microwave about 15-20 seconds, no more than that!

3. Date Night Grilled Cheese

Tomato, Avocado and Jalapeno Grilled Cheese | Photo credit: Delicious-Delightful-Delovely


Now, we’re about to step up our game a little bit. This is our date night grilled cheese. Don’t know how to cook at all, but want to impress your date? This is the meal for you. It’s a tomato, avocado and jalapeno grilled cheese. It’s a spicy twist on your favorite classic and totally easy to make.


  • A thick bread, ideally French bread or Panini style bread. This is crucial to make your date fall in love with your grilled cheese in disguise
  • Sliced Mozzarella cheese
  • 4-5 cilantro leaves. Whole or chopped
  • Chopped and seeded jalapenos, as many or as little as you want
  • Thinly sliced avocado
  • Thinly sliced tomato
  • Butter


  1. Preheat the oven to 400 degrees.
  2. Place a frying pan on the stove at medium heat.
  3. Butter the outside of both slices of bread.
  4. Place buttered bread onto frying pan.
  5. Start to layer your ingredients, cheese first.
  6. As the cheese is melting, lay the tomato, jalapenos, cilantro and avocado gradually. Be sure to check the bottom of the bread and make sure it is not burning.
  7. Add another layer of sliced mozzarella cheese and place the other slice of bread atop the sandwich.
  8. Once the bottom layer is melted, slowly flip your sandwich to the other side.
  9. Apply pressure to the sandwich gradually. Once the cheese is melted and warm, take your grilled cheese and place it onto a greased cooking pan.
  10. Place the sandwich in the oven for about a minute to ensure the cheese is completely melted.

Still want to celebrate National Grilled Cheese month, but don’t want to cook it? Click here to preorder online from The Milk Truck and get your grilled cheese fix!

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com


Naturally Green Appetizers to Enjoy this St. Patrick’s Day

By Jane Poretsky

We know that green skittles and Irish car bomb cupcakes, and grasshopper pie, AND mint chocolate chip ice cream is the way to go. We understand that chocolate-covered food coloring is a bit on the addicting side. However, it’s like they say: you are what you eat. We decided to share some (mostly) healthy and 100% food-coloring free party appetizers this year. Good health is the pot of gold at the end of this rainbow we call life. Okay, now we’re getting philosophical. Back to the food…

1. Edamame “Hummus”

Edamame Hummus (Photo: Food Network)
Edamame Hummus (Photo: Food Network)

Did you know that “hummus” is actually the Arabic word for chickpeas? Hence, what we are calling hummus above actually isn’t. For a creative alternative, blend edamame with an enticing blend of tahini and lemon juice for a pungent, protein-packed, flavorful green spread.

Directions: In a food processor, combine 1 cup of cooked edamame (no shells), 1/4 cup of tahini, 2 tbs of lemon juice, a handful of fresh parsley, a 1/4 cup of extra-virgin olive oil and a generous sprinkle of salt. Pulse until the mixture is smooth and creamy. Dunk pita chips, carrots, celery, or anything else your heart desires in and devour.

2. Zucchini Ricotta Fritters

These are our favorite savory fritters because they are so easy to make. They come together quickly and you only need a handful of ingredients. Ricotta adds a delicious creamy texture, without the overpowering tang that cream cheese carries.  Check out the full recipe here  and watch our how-to video right above!

3. Pistachio Pesto 

Pistachio Pesto (Photo: Teaspooncomm.com)
Pistachio Pesto (Photo: Teaspooncomm.com)

Want to surprise everyone digging into your pasta with a pesto that is far from ordinary? Pistachio pesto will do the trick. Toss buttery strands of spaghetti or dainty little orecchiette for an unforgettable vegetarian dinner.

Directions: Combine 7oz of pistachios with a generous sprinkling of salt, a few leaves of fresh mint, 1 garlic clove, 1 cup of grated pecorino romano cheese, and the juice of half a lemon in a food processor. Pulse until everything is finely chopped. With the processor running, stream in extra-virgin olive oil until desired consistency is reached (usually 1/3-1/2 cup). This will keep in the fridge for up to two weeks. Serve with al dente pasta.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com


5 Healthy Breakfast Food Ideas You Haven’t Heard Of

By Jane Poretsky

Most days I would pay someone $50 just to let me cuddle with my comforter for 20 more minutes. So what about the Monday mornings that I need to peep my eyes open at 5:30 AM (EW)? It’s hard to get out of my cozy bed, avoid hitting snooze 100 times and get moving. I find a healthy breakfast and just a few yoga stretches changes everything.

I know, you’ve heard it all before. This is craziness, madness, sheer insanity. You just want your 4 cups of coffee and a bagel with cream cheese. I guarantee that for the first week of waking up 15 minutes early, you will have to force yourself. You’ll be all “damn you Jane, just 5 more minutes…”. After you break through the first few days of annoyance, you won’t regret it. You’ll be in a better mood throughout the day, you’ll be calm and focused and most importantly, less tired.

Do yourself a favor and try this. Wake up 15 minutes early. Do a few of your favorite stretches. Say a word or two of gratitude. Reminding yourself about what you are lucky to have is the best way to relax your mind and prevent later irritations over miniscule things during the day.. Am I ranting? I’m wrapping up I promise.

Eat breakfast, and don’t bore yourself by eating the same instant oatmeal everyday. Spice things up, prepare a little bite the night before if that’s what it takes. Below are a few of my morning go-to’s that I rotate during the week. They are all healthy and delicious.

1. Blueberry Almond Overnight Oatmeal

Combine 1/4 cup of organic rolled oats with 1/4 cup of vanilla flavored greek yogurt, a drop of almond or vanilla extract, 1/3 cup of skim milk. Shake it up in a plastic container with a tight lid or a little glass jar. Add a handful of blueberries and leave it in the fridge overnight. In the morning, add a tsp of almond butter and a few more berries on top.

Blueberry Almond Overnight Oatmeal_theoatmealartist
Blueberry Almond Overnight Oatmeal (Photo: theoatmealartist.com)

2. Peanut Butter Banana Quinoa

For this one, I use quinoa that I have leftover from making salads during the week. I always set a little aside and leave it in the fridge. Microwave 1/3 cup of cooked quinoa for 45-60 seconds with a splash of milk. Top it with a drizzle of honey, a tablespoon of creamy peanut butter and one small mashed banana. Gently mix and enjoy.

*This can also be made with oatmeal.

Peanut Butter Banana Quinoa (Photo: Includingcake.blogspot.com)
Peanut Butter Banana Quinoa (Photo: Includingcake.blogspot.com)


3. Cheesy Honey Mustard Egg Wrap

Warm up a whole wheat wrap on a skillet. Scramble one egg gently. Top it with a slice of your favorite (melty) cheese. Spread your favorite mustard (I like spicy whole grain) on the wrap and drizzle a little honey on. Add the egg and cheese, wrap up, slice in half.

Cheesy Honey Mustard Egg Wrap (Photo: kraftrecipes.com)
Cheesy Honey Mustard Egg Wrap (Photo: kraftrecipes.com)
4. Chia Seed Porridge
Mash 1/2 of a banana in a small bowl. Stir in 1 tsp of vanilla extract, a pinch of cinnamon, 1/2 cup of almond/coconut/soy milk and 2 tbs of chia seeds. Mix and let it sit for at least 1 hour, or preferably, overnight. Top with dried fruit, berries or toasted nuts. Serve cold. 
Chia Seed Porridge (Photo: slenderkitchen.com)
Chia Seed Porridge (Photo: slenderkitchen.com)
5. Avocado Tomato Toast
Toast a large slice of whole wheat bread. Mash 1/2 of an avocado with 1 tbs of fresh lime juice. Season liberally with salt and pepper. Spread the avocado on the toast and add 2 slices of fresh tomato. You can also add a sunny side up egg over the entire thing if you’re extra hungry!
Avocado Tomato Toast (Photo: nourishtheroots.com)
Avocado Tomato Toast (Photo: nourishtheroots.com)

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com


The FoodtoEat Team is Grateful For Mashed Potatoes, Fall Leaves, Family and More…

Thanksgiving is definitely one of our favorite holidays here at FoodtoEat. Mostly because it’s celebrated by bringing family and friends together over delicious, comforting, elastic waistline stretching food. Meet the FoodtoEat team and find out what our favorite Thanksgiving foods and memories are. We want to hear yours too – comment below! 
Deepti’s Favorite Thanksgiving Dish: Stuffing
Deepti Sharma Kapur, Founder & CEO
Deepti Sharma Kapur
On Thanksgiving, Deepti is known for making delicious mashed potatoes and pumpkin chocolate chip cookies. She is grateful for her family, friends and the team at FoodtoEat.  Also, fall leaves make her super happy. “Abhinav’s family does Thanksgiving at their house every year. Waking up at 7am and cooking with his mum and sister all day is probably one of my favorite things ever,” Deepti says.
Diana’s Favorite Thanksgiving Dish: Mashed Potatoes
Diana Truong, Director of Operations
Diana Truong
“So simple, but so delicious. I can eat my family’s homemade mash all day long,” Diana says. She’s famous for making really yummy deviled eggs. One of her best memories of Thanksgiving as a child was going around the table with her whole extended family and saying what each person was thankful for. “It was always really silly or really sweet,” Diana recalls. She’s grateful that Thanksgiving brings people together.
Alex’s Favorite Thanksgiving Dish: Turducken
Alex Reiss, Catering Coordinator
Alex Reiss
“Turducken! Turkey stuffed with duck stuffed with chicken- it’s a Texas favorite,” says Alex, who hails from Houston. She is known for making a scrumptious stuffing every Thanksgiving. Her favorite holiday memory is when her mom let the family dog (a maltese!) sit at the table during dinner. She’s incredibly grateful for having parents who have supported her move to NYC post-college. She’s loving her new life and her new job. “I feel very fortunate to actually enjoy the company of my coworkers and look forward to coming into the office with my team everyday,” Alex says.
Ashwin’s Favorite Thanksgiving Dish: To Be Determined
Ashwin Hamal
Ashwin Hamal
Ashwin hasn’t had a chance to have a real Thanksgiving yet (don’t worry – we plan to make sure he does!). He really likes Japanese food though. He’s (in)famous for making an amazing hot sauce. He remembers his first Thanksgiving: “Freshman year in college dorm. Two months into the US. The whole town left for home. Didn’t see a face for 2 days straight and was feeding off of 50 cent ramen from a nearby 7-11.” Ashwin is grateful that he’s come a long way since those ramen-eating days.
Pinky’s Favorite Thanksgiving Dish: Corn/Stuffing
Prisuja Nepali Rajak
Pinky had her first Thanksgiving last year with her old roomies and had a great time. “Last year was my first Thanksgiving that I celebrated in American style, and I made brownies. Everyone ate it, so I guess it was good,” she says. She is grateful to be around the best people on Earth. She says the Team is awesome and obviously, we think Pinky is really awesome too!
Div’s Favorite Thanksgiving Dish: Post-Thanksgiving Sandwiches
Divaker Sharma
Divaker Sharma
In addition to post-Thanksgiving sandwiches, Div loves Thanksgiving sides including candied yam, mashed potatoes with gravy and really buttery corn on the cob. Back in college, he was in charge of making the turkey, but now he dreams of baking pecan pies (we’ll be the taste testers). He thinks making hand Turkeys in kindergarten was awesome and totally wants the entire team to make them now. He’s incredibly thankful for “having a wonderful family and a few close friends to share my problems with and the American farmer for bringing delicious produce to my table.”
Debra’s Favorite Thanksgiving Dish: Stuffed Mushrooms
Debra Liu, Marketing & Social Media Intern
Debra Liu
Debra’s a big fan of trying new recipes for Thanksgiving. Last year, she made Baltimore-style lump crab cakes and a poached pear almond tart. Her favorite memory is that of when she was little and she, along with her siblings and cousins would play hide-and-seek after eating a huge Thanksgiving dinner. Now that they’re all much older, running around has become laying around in a food-induced coma. Debra is grateful for how lucky she’s been to have had all the opportunities she’s had in her life!
Now it’s your turn! Tell us your favorite Thanksgiving memory and what you’re most grateful for – comment below!
DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

Making a Difference

By: Gabby Zilkha


The second I heard about Hot Bread Kitchen, I fell in love. From its structure, to its location, this place is a true combination of everything that is right in business.

Hot Bread Kitchen is located on 115th street and Park Ave in  la Marqueta. La Marqueta is  an old historic marketplace that  used to be very popular. It has died down a bit since then but has since been building back momentum with Hot Bread Kitchen.

It all starts with the people. The founder and CEO, Jessamyn Rodriguez, employs immigrant women and uses each of the women’s cultural backgrounds to create a melting pot of recipes. The profits from the bread pay for classes for the women. There are multiple classes offered from ESL to how to start your own business. Hot Bread Kitchen creates support in a difficult environment and they do it with social justice and passion.


A super cool incubator!

They only use half of the commercial kitchen for the women bakers project. The other half of the kitchen is used for the incubator program. The incubator program gives other businesses the opportunity to work with Hot Bread Kitchen by renting out their commercial kitchen for their start up food businesses. This helps to minimize the large start up financial cost for distributing food.

They create a network for the food vendors where they can swap information. For example they hold entrepreneur exchange meetings where they give all the business owners a chance to share information, which varies from where they are getting their ingredients to what markets they are in. In addition to that, using the name Hot Bread Kitchen allows for their incubators to connect with potential big order clients. They do not make the sales for them they just make the connection. And the training and connecting works! They already have SIX of their food vendors selling in Whole Foods and many more in green markets across New York!

Bread is best when made with Social Justice!
Bread is best when made with Social Justice!

Hot Bread Kitchen is an amazing place. Go there. Hear the stories. Eat the Bread. Look out for some of the graduates of the program as well: Taste of Ethiopia, Runner & Stone, Pipsnacks,  and Donna Bells Bake Shop.You will not be disappointed especially because you know exactly where your money is going when you purchase bread or make a donation to this wonderful Non-Profit Organization.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

Black Bean & Chocolate Chili and Cornbread

Whether you’re hosting your own Superbowl party or attending someone else’s, we all expect to see chili as part of the spread. Here’s a recipe that takes ordinary chili to the next level and a simple, easy to make, cornbread recipe to accompany. Although the chili recipe is vegan as-is, meat can easily be added for the carnivores.

Black Bean & Chocolate Chili (from Kozmic Blues on Food.com)

15 minute prep time, 20 minute cook time. Serves 8.


2 tablespoons olive oil
1 1/2 cups chopped onions
4 garlic cloves, minced
1 stalk celery, sliced
1 -2 jalapeno chile, minced
1 tablespoon cumin
2 teaspoons oregano
1/2 teaspoon cinnamon
1 pinch ground cloves
1 teaspoon ground coriander
1 tablespoon chili powder
1/2 teaspoon ground black pepper, to taste
1/2 teaspoon salt, to taste
1 1/2 cups chopped bell peppers
2 (14 1/2 ounce) cans black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon fresh lime juice (optional)
1 tablespoon soy sauce
1 1/2 ounces semisweet chocolate (about 1/4 cup)
vegan cheddar cheese or tofu sour cream or scallion, for serving


1. In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent, about 10 minutes.
2. Add the celery and chile, cover and cook for another five minutes more.
3. Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If the pan gets too dry add a little liquid from the diced tomatoes, or some water.
4. Next, add the black beans, tomatoes, lime juice (if using) and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine.
5. Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with topping of your choice. I like a bit of vegan cheese, sour “cream” and scallions.
6. Chili can also makes a great filling to serve wrapped in flour tortillas, or in taco shells if you prefer.

Read more at: http://www.food.com/recipe/black-bean-and-chocolate-chili-89066?oc=linkback

Grandma’s Cornbread Made Vegan (from Vegweb.com)



1/4 cup water
3 teaspoons Ener-G Egg Replacer
1 cup organic corn meal
1 cup unbleached flour
1/2 cup sugar or sugar substitute*
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rice or soy milk
1/3 cup of vegetable oil


1. Preheat oven to 375 degrees Fahrenheit.
2. In a measuring cup, mix water and Ener-G Egg Replacer until there are no white lumps or residue. Put to one side.
3. In bowl, combine dry ingredients (corn meal, flour, sugar, baking powder, baking soda, and salt). Mix in nondairy milk, oil, and then egg replacer; mix well.
4. Pour batter into greased baking pan. (I use a medium cast iron skillet for my vegan cornbread and cakes, but be creative)
5. Bake for 20 to 25 minutes or until you can poke the center with a toothpick and it comes out clean. Slice and enjoy.
* If you use a vegan sugar substitute, note that not all subs are 1:1.

Preparation Time:
15 minutes, Cooking time: 20 to 25 minutes
Cooking Time:
20 to 25 minutes
8 to 10


DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com


Buffalo Chicken Cauliflower Bites

A perfect recipe for the health conscious on Superbowl Sunday. Okay, that might be an oxymoron. BUT why not save calories where you can, right? These spicy little bites have all the kick of chicken wings but without the fat. I agree with “Buns in My Oven” recipe author Karly however, that the cauliflower would likely taste best lightly fried, instead of baked, for a more satisfying crunch.


You’ll Need:
-1 head of cauliflower, chopped into pieces
-1 cup flour
-1 cup milk (I used unsweetened almond milk for a vegan-friendly version)
-2 teaspoons garlic powder
-1 teaspoon salt
-1 cup Frank’s Red Hot Sauce (I used their Buffalo sauce)
-2 tablespoons butter (I used margarine for a vegan-friendly version)

1. Preheat oven to 450 degrees
2. Mix together the flower, milk, garlic powder and salt to form a thin batter
3. Coat the cauliflower pieces in the batter and place on a baking sheet
4. Bake for 18 minutes
5. While the cauliflower is baking, heat the hot sauce and butter together over low heat until the butter has melted.
6. Toss the baked cauliflower in the hot sauce OR to save burning yourself, pour the hot sauce over the baked cauliflower.
7. Bake for another 5 minutes
8. Serve with ranch dressing or blue cheese for dipping (sorry vegans!)

From http://www.bunsinmyoven.com

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com


Crockpot Cookin’: Chorizo and Sweet Potato Enchilada Casserole

Since the weather isn’t letting up and snow is already falling in New York City tonight, why not stay in this weekend and make this deliciously easy Chorizo and Sweet Potato Enchilada Casserole? With soy chorizo this recipe can easily be made vegetarian/vegan!


Crockpot Challenge #1- Chorizo and Sweet Potato Enchilada Casserole.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com


Staying Inside and Still Feel the Need to Warm Up?

New York City hasn’t seen winters in the teens in years, and now with temperatures plummeting close to single digits, we here at FoodtoEat know these nights mean staying inside, delivery, and of course warming cocktails. Here are a few unique and yummy cocktails to warm you right up and make the indoors feel a little less stuffy.

Pine Tree Martini (www.martinilovers.com)
Pine Tree Needles
1 Teaspoon Corn Syrup
2 Ounces Vodka
1 Ounce Mint Schnapps

Add corn syrup, crushed ice, vodka and mint schnapps into a martini shaker. Let sit for exactly 4.5 minutes. Strain into martini glass. Garnish martini glass base with pine tree needles.


All Warm and Fuzzy (www.barnonedrinks.com)
1 oz. Kahlua
1 oz. Bailey’s Irish Cream
1 oz. Butterscotch Ripple Schnapps
1 oz. Grand Marnier
4 oz. Hot Chocolate
Whipped Cream

Mix liqueurs into hot chocolate (or coffee). Top with whipped cream.


The Blizzard Cocktail (Charles Corpion, The Four Seasons)
1.5 oz. Irish Whiskey or Rum
.5 oz Hazelnut Liqueur (such as Frangelico)
.5 oz. Irish Cream Liqueur (such as Bailey’s)
Hot Coffee
Dollop of Grand Marnier Whipped Cream

Grand Marnier Whipped Cream
1 Cup Heavy Whipped Cream
1 oz. Orange Liqueur (such as Grand Marnier)

Stir together whiskey, hazelnut liqueur, and irish cream; top with coffee. Garnish cocktail with whipped cream and serve immediately.


Dandy Shandy (Better Homes and Gardens)
4 oz. Good Quality Dark Stout or Porter Beer
4 oz. Chilled Ginger Ale or Ginger Beer

Place dark stout beer in a serving glass. Pour ginger ale atop.


DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com


‘Ratio’ Food App Simplifies Life in the Kitchen

A food app that came out recently called Ratio, redefines the way we look at recipes from strict measurements to a simple ratio of ingredients metric. The app was designed by Michael Ruhlman, an esteemed journalist and cookbook author. Ruhlman specializes in bringing elaborate culinary art to the home kitchen, and continues this trend with Ratio. The app quantifies cooking through ratios of ingredients rather than specific measurements; for example rather than directing someone to use two eggs and a cup of flower, Ratio would direct the user to cook with three parts flour, two parts eggs. This formula works for a wide variety of recipes, and is especially useful in making batters. In this way the user can utilize a ratio of ingredients to make whatever quantity of a recipe they require, as long as they stick with these basic ratios.

The app itself is very user-friendly, allowing you to save recipes and searches, and even share your updates with others. The app also offers a handy calculator to help you while cooking, with metric conversions available. Ratio app is available for Apple and Android for $4.99.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com