Take 5

Alyssa Shelasky is the New York editor of Grub Street at New York Magazine and the creator of recipe and relationship blog Apron Anxiety. Her memoir, ‘Apron Anxiety: My Messy Affairs In and Out of the Kitchen’, is released today. To find out more, we asked Alyssa our favourite five questions and she kindly shared her simple foodie party trick which you can all try below.

What’s in your fridge?
Sparkling water, cheese (Camembert, Sharp Cheddar, Parmigiano, Reggiano), kale, homemade pickles (which I’m taste testing for a friend …too spicy!), apples, blackberries, yogurt, extra chunky chocolate chips.

What’s been your most memorable fashion disaster?
The first year I was a “celebrity reporter,” I showed up to Vogue’s Met Gala in some vintage babydoll dress that probably cost me ten dollars and looked even cheaper. I had to walk past all the celebrities in their exquisite gowns looking like a broke, stoned teenager who was off to some babysitting job. Mortifying.

Do you have a party trick?
Frying up almonds and sprinkling them with a little sea salt takes about three seconds and results in a lot of pretend sophistication.

Is there a word you overuse?
In gearing up for my Boston book party, I’ve reinstated “wicked” into my vocabulary…wicked hot…wicked cool…wicked tired. It’s wicked addictive. I also refer to American Idol too often, which is pretty juvenile, so I really have to limit myself. But, ugh, JLO is so stunning, and Phil Phillips is so sexy, and okay…I’m stopping.

When did you last tell a lie?
Tonight. I told my friends and family I was taking a bath and going to sleep but I’m answering these questions, making a cup of ginger tea, and then watching five episodes of Girls on my couch. In the dark. Again.

Alyssa’s Welcome to the Party Almonds (from Bon Appétit)

Ingredients
•    1/2 cup olive oil
•    3 cups skin-on almonds
•    Coarse sea salt (such as Maldon)

Preparation
•    Heat oil in a large skillet until hot but not smoking. Add almonds and cook, stirring occasionally, until browned and toasted through, 7–8 minutes. Using a slotted spoon, transfer to paper towels. Season generously to taste with salt.

DO AHEAD Can be made 1 day ahead. Store cooled nuts airtight at room temperature.

Cannes Style

To celebrate the launch of the Cannes Film Festival we’re channeling French Riviera chic in cool blues and whites.

1. Fireburst Strappy Dress

2. Angelica Drape Tee

3. Ten Stretch Shorts

4. Ticking Stripe Trilby

5. Morgan Ankle Strap Wedges