The Devil Wears Prada
In this 2006 comedy, Andy lands the dream job that "a million girls would kill for"—assistant to Miranda Priestly—the editor-in-chief of Runway Magazine. It is a job set to fast-track her career in journalism, if she can survive a year working for Miranda. From here, Andy, with no sense of fashion at all, begins a fish-out-of-water drama as she is thrown into a lifestyle full of the fast-paced, three-inch-minimum-heel-height, diet coke and coffee substance abuse.
The food in this movie is generally used along the way to drive the plot and is integrated into it. We see Andy eats an onion bagel to the disgust of the Runway staff, throws away a $65 steak meant for Miranda’s lunch, has a pitiful cupcake party for Nate’s birthday, and drinks the infamous punch at one of James Holt’s parties, among other scenes. So let’s jump right into some of these scenes and the food that makes them!
“Smith and Wollensky’s doesn’t open for another 15 minutes… how am I going to get a steak??”
The Scene: After Andy outrages Miranda by accidentally entering her private quarters at home, Miranda fiendishly gives Andy a list of “impossible” tasks to complete or otherwise be fired. Along with the demand to acquire the new, unpublished Harry Potter manuscript, Miranda demands her steak before the restaurant is even open and then rudely retorts to Andy that she didn’t want it after Andy pulls strings to deliver it on time. Andy amazingly pulls off all tasks, finally proving her worth to Miranda.
Fun Fact: Streep stayed in character by keeping her distance from her co-stars, fearing that getting too close would break her character. She told Anne Hathaway on the first day of filming, "I think you're perfect for the role. I'm so happy we're going to be working together. That's the last nice thing I'll say to you".
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Today we will be making:
Ribeye Steak
This oven baked steak with melted butter and thyme leads to the most tender boneless ribeye.
Ingredients
24 ounces boneless ribeye steaks 2 (1-inch thick) steaks
1 tablespoon olive oil
Kosher salt and freshly ground black pepper to taste
2-4 sprigs fresh thyme optional
2 tablespoons unsalted butter (¼ stick), plus more for serving
Directions
Preheat oven to 400°F.
Rub both sides of each steak with 1 tablespoon olive oil. Season both sides with salt and pepper.
Heat a cast iron skillet over medium-high heat. Once it is very hot, add in the steaks. Sear for 1-2 minutes or until you get a nice crust. The hotter the pan, the faster the crust will form.
Flip and cook for another 1-2 minutes on the second side. Do not press down on the steaks!
Remove from the heat and top each steak with a tablespoon of butter. Add 2-3 sprigs of thyme to the pan and 2 tablespoons unsalted butter
Bake for 10-15 minutes, until desired temperature is achieved
Let the steaks rest for 10 minutes to lock the juices before serving with more butter
Why This Recipe Works
Cook restaurant-worthy steak in the oven with a good cast iron skillet, less than 5 ingredients, and just under 30 minutes in the kitchen!
Feel free to use other fresh herbs, such as rosemary or sage
Pro Tips
Let your boneless ribeye steaks sit at room temperature for 20 minutes before cooking. This will allow them to cook more evenly
You can cook the steak in avocado, vegetable, or canola oil instead of olive oil.
Use unsalted butter since you’re adding salt separately. This adds so much rich flavor while cooking
Sear the steaks before moving them to the oven because it helps to par-cook them, plus it helps create a browned, crisp crust. It also locks in moisture, so they stay super tender and juicy while cooking
Never press on the steaks as they sear in the pan because this will remove the juices. Try to touch them as little as possible while they cook
Internal Temperature Guide:
For rare steak: 125-130°F
For medium-rare steak: 130-140°F
For medium steak: 140-150°F
For medium-well steak: 150-160°F
For well-done steak: 160-165°F
“I need to get to Magnolia Bakery before it closes, it’s Nate’s birthday.”
The Scene: After Miranda’s demands Andy attend a gala, Andy returns late to home to a very pissed off boyfriend, Nate, whose birthday she has missed. She tries to explain she had no choice but a spiteful Nate simply walks away and goes to bed. (Hot take: Nate is the worst character in the movie.)
Fun Fact: The cupcake originated in America in the 18th century and likely developed in family kitchens, with recipes passed down through generations. The earliest known description of a cupcake was in Amelia Simmons' 1796 cookbook American Cookery, which included a recipe for "a light cake to bake in small cups". However, the term "cupcake" didn't appear until 1828 in Eliza Leslie's cookbook Receipts, which also included a cupcake recipe. Early cupcakes were often called "number cakes" or "1-2-3-4 cakes" because the ingredients were measured by volume, such as one cup of butter, two cups of sugar, three cups of flour, and four eggs.
Cupcakes' small size and dainty appearance may have made them an easier alternative to slicing a whole cake, and also more economical to bake. They became popular in 1919 when Hostess began mass-producing them, and frosting became popular in the 1920s, with chocolate and vanilla being the most popular flavors.
Today we will be making:
Chocolate Cupcakes
With Vanilla Frosting
Simple to make and quick to disappear, these moist and flavorful chocolate cupcakes with vanilla frosting will be your new favorite!
Ingredients
For the cupcakes:
1 cup all-purpose flour (spooned & leveled)
1/2 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk, at room temperature
1/2 cup hot water or hot coffee (decaf is fine)
For the frosting:
1 cup unsalted butter, softened to room temperature
4 cups confectioners’ sugar, plus more as needed
1/4 cup heavy cream, half-and-half, or whole milk, at room temperature
2 teaspoons pure vanilla extract (or vanilla bean paste)
Salt, to taste
Optional for garnish: sprinkles
Directions
Make the cupcakes:
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields about 14 to 16 cupcakes, so line a second muffin pan with a few more liners or bake in batches
Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside. In a large bowl, preferably with a pour spout, whisk the oil, sugar, egg, vanilla, and buttermilk together until combined. Pour the dry ingredients into the wet ingredients, add the hot coffee/water, and whisk until the batter is completely combined. Batter is thin
Pour the batter into the liners, filling only 2/3 full to avoid spilling over the sides. You should have enough batter for 14 to 16 cupcakes
Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean
Allow cupcakes to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled before decorating
Make the frosting:
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes
Add the confectioners’ sugar, heavy cream/milk, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste
Add a pinch of salt if frosting is too sweet. I always add 1/8 teaspoon
Add up to 1/2 cup more confectioners’ sugar if frosting is too thin, or more cream/milk—a Tablespoon at a time—if frosting is too thick
Frost cooled cupcakes and top with sprinkles, if desired
Why This Recipe Works
Super moist and deeply chocolatey
Soft with a spongey, cakey texture
Based on the recipe for this reader-favorite chocolate cake
Easy to prepare
A delicious combination of vanilla + chocolate
Perfect dessert for celebrations and birthday parties
Pro Tips
Cocoa powder takes the place of some flour, so that’s why there is so little flour in today’s batter
Make sure you’re using natural unsweetened cocoa powder, not dutched cocoa. Why? Here’s the difference between dutch-process vs. natural cocoa powder. And if you are interested, here’s some info on the difference between baking soda vs. baking powder and why I use both in these chocolate cupcakes
Hot liquid enhances the cocoa powder’s flavor. It also encourages it to bloom and dissolve appropriately. If you don’t drink coffee, you can use hot water. For deeper and darker flavor, though, use coffee. (Decaf coffee works!)
Expect a thin batter. We don’t want a super thick batter here because that would yield dense cupcakes
Fill your cupcake liners only 2/3 full. Trust me, you don’t want to fill them any more than that, or they will overflow when baking, then sink in the center
This recipe makes enough batter for 14 to 16 cupcakes, so line a second muffin pan with a few liners, or bake in batches
“You're working for Miranda now, you need a drink.”
The Scene: Andy goes to a party at James Holt’s loft, looking for him on an errand from Miranda. There, she meets one of her college idols, Christian Thompson, who she awkwardly presents herself to and feigns over and a flirtation-ship begins despite Andy having a boyfriend.
Fun Fact: Anna Wintour, the basis for Miranda Priestly’s character, is quoted saying "In today's world you have to interact. You can't really be some difficult, shy person who is not able to look somebody in the face—you have to present yourself. You have to know how to talk about your vision, your focus and what you believe in. If you can't be passionate about who you are and what you are doing: how can they [your audience] be?". Source
Image and Recipe Source
Today we will be making:
Pink Champagne Punch
This champagne punch with vodka version has Sparkling Rosé (the pink part) mixed with vodka and triple sec (orange liqueur). Garnished with raspberries it’s a super pretty party drink!
Ingredients
For one cocktail:
6 ounces pink champagne or sparklin rose
1 ounce vodka
1/2 ounce triple sec
Directions
Mix 6 ounces champagne with 1 ounce vodka and 1/2 ounce triple sec, garnish as desired
Why This Recipe Works
Pink Champagne Punch Cocktail is the perfect drink recipe for any occasion. Just three ingredients and it’s pretty enough for a birthday, Christmas, or New Years Eve!
Basically, sparkling rosé is champagne that is made with rosé wine. Just like regular champagne and regular rosé, it comes it different sweetness levels. I used a Sweet Rosé for this punch but you can (and should) use one that you like to drink
Tito’s plain vodka goes well in this cocktail. However, to mix it up, you could use:
Orange Vodka
Raspberry Vodka
Citrus Vodka
Pro Tips
When picking a sparkling rosé, there isn’t really a specific one you have to choose. If you like sweet cocktails, choose the Korbel Sweet Rosé. If you prefer a less sweet alternative, use a drier rosé, such as Ruffino Sparkling Rosé
Make it for a crowd! Use a pitcher or a punch bowl and use the entire bottle of champagne
