by Emily Lee in Recipes, March 22nd, 2017
by Secretary Confidential in View All Posts, December 19th, 2008
Look around — pink is everywhere right now, and once you notice it, you won’t be able to stop. A quick stroll down a busy street can quickly turn into a parade of delicate pastel shades and even more arresting tones of bubblegum. New York Magazine’s fascinating dive into the color proves it’s true: Pink is in our clothes, our restaurants, our homes and our pop culture. But it’s not just any old pink; it’s millennial pink, a light, soft shade that includes variations on salmon, cotton candy, flamingo, Champagne and more. It’s so prevalent today that it’s named for the generation that’s obsessed with Instagramming it.
With countless storefront displays, websites and products awash in the playful hue, nobody is immune to the craze. Of course, we wanted to get in on the fun, too! Here’s how we imagine millennial pink can take over your kitchens — in both recipes from Food Network and decor ideas from our friends at HGTV.
Birthday Cake with Hot-Pink Butter Icing (pictured at top)
Ina Garten recommends using 14 drops of pink food coloring — no more, no less — to achieve the perfect shade of rose petal when preparing her indulgent pink buttercream.
Today, I weaseled my way into one of the edit rooms. “Just pretend I’m not here,” I told editor and producer extraordinaires, Jim and Jenny. They’re working on Anne Burrell’s Secrets of a Restaurant Chef. No spoiler here, but come January 17th , you’re in for a treat. Chef Burrell’s grilled pizza episode is sizzling. No major gaffes, other than the overuse of “lovely,” and a few “ums,” which probably won’t make their way to your screens.
The color coordination—all pastels with pink spoon AND rolling pin — is so sweet; you’ll get a rush before she whips out the pizza dough. However, the girly décor doesn’t keep Anne from doing the tough stuff, like opening a bottle of oil with her teeth — or actually, removing the bottle wrapper (that part might get cut).
I dug for dirt on the snappy blonde from my new peeps. I learned about Anne’s sous chef, who’s on Top Chef now, and heard big praise for the steak recipe. Evidently, Anne’s brown sugar-coated steak is pleasing to carnivores and dessert-ivores alike. So nice — Jim’s made it twice.
Before I go, a shout out for Tyler. Saw you the other day in the elevator, Mr. Florence, bundled and sniffly. You’re a trooper!
Until next time, when I visit my new BFF’s editing Sunny on Cooking for Real.