Asha Loupy

Oakland

Writer at Freelance

Asha Loupy, food writer/fearless foodie all day erryday.

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Articles

This Zucchini Cake with Lemon Cream Cheese Frosting Is Peak-Summer Bliss

Aug 24, 2024 | yahoo.com | Asha Loupy

Asha LoupyAugust 24, 2024 at 10:05 AM·7 min readThere comes a point every summer at its tail end where I don’t think I can eat another bite of zucchini, and yet the garden is still producing a glut of squash and the markets are bursting with them. That’s where this zucchini cake comes in. It’s packed with grated zucchini and comes together with things you already have in your pantry.
Three-Minute Red Wine Vinaigrette

Oct 17, 2023 | epicurious.com | Emma Laperruque |Rachel Gurjar |Gregory Gourdet |Asha Loupy

This red wine vinaigrette recipe takes less time to make than dashing to the supermarket by a long shot. All you need are a few simple ingredients-like extra-virgin olive oil, red wine vinegar, Dijon mustard, and maple syrup-plus a mason jar or airtight container.
Roasted Delicata Squash With Crispy Onions

Oct 17, 2023 | epicurious.com | Rachel Gurjar |Leah Koenig |Asha Loupy |molly gilbert

Transform humble roasted delicata squash into a centerpiece worthy of your Thanksgiving table with a few choice toppings: ruby red pomegranate seeds, fragrant fresh herbs, and crispy fried onions. A winter squash -belonging to the same family as all your favorite fall players (including butternut, acorn, and spaghetti squash)-delicata squash requires far less prep time than many of its cousins.
Fluffy Mayo Biscuits Recipe on Food52

Aug 28, 2023 | food52.com | Asha Loupy

Pillowy, tender biscuits in under 45 minutes that require only one bowl, one pan, and zero butter chilling? Yes, you heard right. And, the secret ingredient is one that you probably already have hanging out in your fridge: mayonnaise! Combined with self-rising flour, a pinch of salt, and milk, this jarred condiment results in puffy drop biscuits that have a moist crumb and golden, craggy exterior.
How to Make Compound Mayonnaise, Your New Favorite Condiment

Aug 28, 2023 | food52.com | Asha Loupy

This article is a part of Mayo Week—seven days celebrating all things mayonnaise—presented in partnership by our friends at Primal Kitchen. Sure, you’ve heard of compound butter, but what about its flavorful friend, compound mayonnaise? Just like butter, mayonnaise—a simple emulsion of whole eggs, neutral oil, salt, and an acid, like vinegar or lemon juice—provides a creamy, blank canvas for a variety of flavors, so you can tailor it to whatever tastes tickle your fancy.
How Bagged Salad Mix Took Over the Produce Section

Aug 21, 2023 | epicurious.com | Margarett Waterbury |Arnold Myint |Asha Loupy |Anikah Shaokat

In a perfect world, every time you made a salad, you'd begin by strolling to your garden, where you'd harvest several different varieties of crisp, mature lettuce heads. Then you'd carefully disassemble each one, saving only the most pristine and tender leaves, which you'd individually wash-several times-before gently spinning dry and dressing with your finest olive oil, a few drops of mellow wine vinegar, and a sprinkle of flaky salt. Alas, we do not live in a perfect world.
This Zucchini Cake with Lemon Cream Cheese Frosting Is Peak-Summer Bliss

Aug 17, 2023 | thekitchn.com | Asha Loupy

RecipesDessertsCakesGrated zucchini is added to a oil-based cake batter along with warming spices and chopped walnuts, baked, then frosted with a lemon cream cheese frosting. Serves12 to 16Makes1 (9x13-inch) cakePrep30 minutesCook1 hourfacebookpinterestsaveemailcopy URLcommentsJump to RecipeWe independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
This Zucchini Cake with Lemon Cream Cheese Frosting Is Peak-Summer Bliss

Aug 17, 2023 | tinyurl.com | Asha Loupy

Grated zucchini is added to an oil-based cake batter along with warming spices and chopped walnuts, baked, then frosted with a lemon cream cheese frosting. Serves12 to 16Makes1 (9x13-inch) cakePrep30 minutesCook1 hourFeatured recipe inWe independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Gochujang-Glazed Fried Chicken Sandwich

Aug 8, 2023 | epicurious.com | Chris Morocco |Kendra Vaculin |Zoe Denenberg |Asha Loupy

Chances are, if you want a crispy slab of chicken sandwiched inside a squishy bun, swaddled by a creamy sauce, and topped with tangy pickles, you want it today. Not tomorrow, not two days from now. A craving for a fried chicken sandwich is often satisfied by ordering one at a restaurant, since many recipes involve more time than most of us are willing to wait. So when I set out to make my ideal version, my guiding principle was speed without sacrificing flavor.
Wait, Why Is Everyone Washing Produce With Baking Soda?

Aug 2, 2023 | epicurious.com | Casey Corn |Asha Loupy |Jarrett Melendez |Carina Finn Koeppicus

When you bring produce into your home, whether from the supermarket, farmers market, roadside stand, or even from your backyard garden, do you wash it? I'll be honest: while some items in my refrigerator or pantry automatically get a good rinse-hot house cucumbers, radishes, and cherry tomatoes, to name a few-I'm just as guilty of chopping up a cauliflower and roasting it without making a trip to the sink first.