Serving Fish and Spilling Tea: The ‘Rupaul’s Drag Race’ Season 10 Queens Reveal Their Favorite Dishes

Life may be a drag, but nearly every problem can be remedied, at least temporarily, by delicious food and drinks. For the “Rupaul’s Drag Race” season 10 queens, life is literally a drag that can be heightened by sips and bites, both nostalgic and satisfying, after a long and tiring gig. Since this year’s outspoken cast members are experts at serving fish (drag talk for looking ultra feminine) and spilling tea (sharing gossip), we thought it’d be fun to take these expressions literally and ask for their favorite fish dishes and tea flavors. The results: 10s, 10s, 10s across the board, henny. Salmon was an unsurprising favorite in this joint. And as for tea? Come through, antioxidant-rich and metabolism-boosting green.

For all 14 of the kitty girls’ colorful responses (including Miss Vanjie…Miss Vanjie…Miss Vanjie), scroll down to check them out!

(Warning: R-rated language ahead. Read at your own risk. “Rupaul’s Drag Race” airs Thursday nights on VH1 at 8/7C. ) 

Monét X Change

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Favorite Fish: “Branzino. It was a bacon-encrusted branzino when I used to work at the Yale Club. That with cheese grits. Girl, let me tell you something. That year I gained like 23 pounds eating that shit every fucking Sunday. I swear, girl. So good.”

Favorite Tea: “I don’t drink tea. I like tequila tea.”

Get our Perfect Margarita recipe. 

Vanessa Vanjie Mateo 

Favorite Fish: “I love sushi. I actually don’t eat meat. I’m pescatarian. And I’m fish when I serve drag. I eat fish, sushi all day, and we can go on a date.”

Favorite Tea: “I like peach tea. I also like green tea because it helps you use the bathroom and you stay skinny. So pro tip for these hos who are trying to lose a little weight when you go to Miami—where I’m from in Florida—and you want to look skinny, get you a green tea and use the ladies’ room.” 

Get our Sashimi with Soy Sauce, Sesame Seeds, and Chives recipe. 

Eureka O’Hara 

Favorite Fish: “My favorite fish is obviously country catfish. I want it deep-fried with a bone in it. I want to pick that shit out of my teeth.”

Favorite Tea: “I want the sweetest sweet tea you’ve ever had. I want you to get diabetes from that tea. You hear what I’m saying? I’m as country as a biscuit and we’re eating those on the side.”

Get our Basic Iced Tea recipe. 

Miz Cracker 

Favorite Fish: “I’m from Seattle: salmon. Sockeye [is my favorite] and you can prepare it in foil, in a bag, in the dishwasher and it makes it perfect. If you have a self-drying dishwasher, it makes it the perfect way…just cooked enough. You know, she likes it raw, but not when it comes to fish. That’s the best way to do it…just cooked enough.”

Favorite Tea: “Chamomile because, god dammit, she’s wired, she’s up all the time, and there’s only one way to relax and it’s Harney brand tea.”

Get our Sockeye Salmon Tartare recipe. 

Blair St. Clair 

Favorite Fish: “Anything sushi-related, but especially salmon because it’s thin, it’s pink, it’s soft, it’s sweet. It’s everything I am and more.”

Favorite Tea: “Definitely peppermint. Peppermint is known to calm your senses. It’s supposed to be really soothing, so I like to be very soothing, and sensual, and soft, and sweet.”

Get our Salmon-Avocado Maki recipe. 

Yuhua Hamasaki

Favorite Fish: “My favorite fish dish is anything with sushi. I love sushi…I love the tuna in it, I love the salmon in it, I love the shrimp in it. I love all types of sushi.”

Favorite Tea: “Green tea because it doesn’t make me sleep too late.”

Get our Spicy Tuna Maki recipe. 

The Vixen

Favorite Fish: “I am a salmon girl. I crave it very randomly and it’s urgent. Grilled salmon with asparagus, stuffed mushrooms, and a little Alfredo on the side…that’s like a birthday dinner for me.

Favorite Tea: “I really like plain green tea. Honey, no sugar, just something that’s a little healthy. I sing, so tea is a big part of that.”

Get our Grilled Salmon recipe. 

Kameron Michaels 

Favorite Fish: “Mahi mahi’s my favorite fish, for sure. [I prefer it] blackened and cajun.”

Favorite Tea: “My favorite tea flavor is green tea and honey. It’s healthy, it’s good for you.”

Get our Mahi Mahi Tacos recipe. 

Dusty Ray Bottoms

Favorite Fish: “I make a mean salmon, but I bake it in honey. And it is so tender and—of course, it’s fucking salmon…it has to be tender—if it’s cooked right. That’s my favorite fish dish for sure. Maybe some walnuts on top of it.”

Favorite Tea: “I put two together: jasmine pearl and chamomile.”

Get our Dukkah-Crusted Salmon with Walnut Oil recipe. 

Monique Heart

Favorite Fish: “I like pho and I like the seafood pho because it comes with fish, crabs, scallops, and a little calamari.”

Favorite Tea: “Hibiscus. It’s a raspberry-hibiscus loose leaf kind.”

Get our Easy Shrimp Pho recipe. 

Kalorie Karbdashian-Williams 

Favorite Fish: “My favorite fish dish would have to be from this little fish restaurant back in my hometown, it’s a cevicheria (Poki Poki). It tends to have ahi tuna and salmon. That’s probably my go-to, that’s my fishy meal.”

Favorite Tea: “I love jasmine tea. It’s so elegant, it feels expensive, so that’s what I like to drink.”

Get our Ahi Tuna Poke recipe. 

Mayhem Miller 

Favorite Fish: “I love deep-fried catfish. Oh, honey, she is a master chef in the kitchen. She’s not only an artist, but she’s also a cook.”

Favorite Tea: “I love chamomile…I drink that almost daily, but every so often I’ll have peach. And I don’t like iced tea, I like hot tea.”

Get our Cornmeal Fried Catfish with Remoulade recipe. 

Aquaria

Favorite Fish: “Honestly, a grilled or pan-seared salmon is the way to go.”

Favorite Tea: “I’m definitely a black chai girl.”

Get our Pan-Roasted Soy-Glazed Salmon recipe. 

Asia O’Hara

Favorite Fish: “I would say coconut shrimp, but grilled tilapia is my second favorite. Let’s go with coconut shrimp. Coconut shrimp is my favorite because I don’t normally like coconut, but on shrimp it’s perfect.”

Favorite Tea: “Japanese black tea. I drink it a lot of times at night. It’s calming, it’s aromatic. I’m sure it has health benefits that I don’t even know about.”

Get our Prosciutto-Wrapped Shrimp recipe. 

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This Horseradish Is So Strong That It Requires a Gas Mask

To many, horseradish is an acquired taste. The root is so spicy that even the smallest amount packs a mean punch to any food its added to. Whether eaten on its own or added to a sauce, this powerful member of the mustard family has garnered a cult following among condiment lovers, literally bringing tears to their eyes.

But while science may have found a solution to onion tears and avocado hand, horseradish continues to dominate with its sensory overload. The reason the horseradish induces such a physical reaction is simple: It contains a volatile chemical called allyl isothiocyanate, which gives off heat and triggers the sinuses. And that’s even before it’s ingested! Beyond tears, it can irritate your throat to the point of such agony that you feel like your mouth is on fire. It’s at its strongest when the root is raw and freshly grated, while the addition of vinegar immediately dilutes this sensation.

It’s often a lot to stomach and, to many, the smell alone is a barrier of entry. And then there are those who are forced to work with the food and face the challenge of its pungency on a daily basis. That’s what workers at one New York City store have to deal with, and their approach to horseradish protection is downright militaristic.

As its name suggests, The Pickle Guys shop on the Lower East Side specializes in all things pickled. From tomatoes to watermelon, there is nothing they can’t jar and brine. But it’s their take on the condiment that really piques our senses. According to an article in the New York Post, their horseradish is so strong that it requires employees to wear a gas mask when handling! Apparently the industrial strength head gear is required at the Pickle Guy’s store because they produce such overwhelming amounts of the spicy condiment, especially during the Passover season.

In an interview with the Post, owner Al Kaufman had this to say about how this trend got started: “Some of the guys who used to work here were ex-military who served in Desert Storm. They would grind horseradish and say, ‘This is crazy,’ so they brought in their gas masks.”

For those ambitious enough to make their own horseradish sauce at home, you may want to take an equally cautious approach. Swimming goggles can help protect your eyes and are a lot more accessible than military gear. You may also want to try making a horseradish cream sauce for a mellow take on the condiment instead.

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How to Press Tofu

So, you’ve been dabbling in the world of meat alternatives and you’ve given tofu a try, but maybe it didn’t work out so well. You sautéed and sautéed, and it never got crispy. You poured in sauces and spices, but the cubes of tofu somehow dodged every drop of flavor you threw at them. You were left with something that looked and tasted like it came straight out of the package, despite your best efforts!

The reality is, tofu needs a bit of T.L.C. to crisp up (and flavor up)—tofu needs to be pressed! Packaged tofu contains a lot of water, and this water makes it difficult to change its texture and to infuse any flavorings. The good news is that you just need a few household items to get started on pressing your tofu, and the better news is that there are way more convenient kitchen tools available to make the process easier and cleaner. Once you’ve got a good system for pressing, all you need are a few go-to marinade recipes to masterfully prepare this meatless protein.

Pressing Tofu Manually

Love Is In My Tummy

You likely already own a combination of kitchen and household items that will help you MacGyver your way into ready-to-cook tofu—as long as you’ve got the tofu. You’ll want extra firm, or at least firm tofu—anything softer is better-suited for adding creamy texture to desserts or for egg substitute recipes.

This very basic method requires only two plates and a large book for weight. The block of tofu sits flat in one plate, and you add the second plate (still face up) on top, weighted by a two or three-pound book. The weight of the book will press the water out of the tofu block onto the first plate, and you should drain this water into the sink a few times during the 30- to 45-minutes of pressing. Make sure the book and top plate are centered and don’t start to slide off the block of tofu; you may need to watch and occasionally adjust to ensure even pressing.

If you’d prefer a bit less mess, you can use paper towels or kitchen towels to catch the tofu water as it drains, like with this method. Place the towel-wrapped tofu on a wire rack over a bowl or the sink to catch any liquid that gets through the towels, and place a cutting board on top with your books and other weights. If you opt for paper towels, you might get bummed out by the sheer number you need to catch all the water, so a linen kitchen towel may be your best bet.

The Wonderful World of Tofu Presses

TofuXpress/Amazon

Once you’ve dealt with pressing tofu by hand a few times, you’re likely to feel a little frustrated by weighted plates tipping and requiring constant rebalance, or by tofu-water-soaked kitchen towels needing your immediate attention (if you don’t wash them right away, you need to hang them somewhere). And if, like me, you’ve tried paper towels, you might lament using half a roll just to press tofu. Luckily, there are gadgets out there that make the whole process so smooth and convenient, that you might find yourself stocking up on tofu and dreaming of your next marinade.

I swear by this tofu press, by TofuXpress. Tofu goes in and the spring-loaded top plate immediately begins to apply pressure to the tofu. As the plastic plate presses down over a period of a half-hour (or a few hours, or even a day!) while in the fridge, water rises to the top, ready to be poured down the drain at your convenience. Once you have drained out the water, you can remove the spring top, add your favorite marinade, and return the press to the fridge with just a cover. After you’ve marinated the tofu, it’s up to you if you’d like to press one more time for super firm and easily crisp-able tofu.

A less expensive option by Tofuture offers you a similarly compact, mess-free pressing experience. Two stretchy rubber loops pull the top plastic cover downward, applying pressure to the block of tofu and causing water to be pressed out. This product can also be used to add marinades, post-press.

Marinades

Love Is in My Tummy

Now that you have some options for pressing tofu, all you need is a good marinade, and then you’ll be all set to enjoy some flavorful, excellently-textured tofu! This easy recipe for Beer Barbecued Tofu uses only beer, barbecue sauce, garlic, ginger, and onions for a marinade. Or, you can try this recipe for Carne Asada Marinade, which is both sweet and spicy. This recipe for Baked Italian Herb Tofu includes basil, rosemary, and oregano with oil, vinegar, and liquid aminos (substitute soy sauce if you only have that on hand). Any of your favorite meat marinades will work beautifully for tofu, since it is such a mild-tasting base for spices and sauces.

So, get yourself a supply of tofu, pick a method for pressing, and stock up on marinade ingredients. Treat that tofu right, and you’ll be rewarded with meals full of this tasty and versatile plant protein!

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Check Out Coachella’s Crazy Amazing Food Lineup

Presumably, some people actually go to Coachella for the music, others for the fashion or the pure experience. Whether or not anybody goes specifically for the food, this year’s lineup of eats and drinks is at least as exciting as the scheduled performers—and yes, that’s including Beyoncé.

The massive, desert-bound music and art extravaganza boasts over 100 food and drink vendors this year, with plenty of vegetarian, vegan, and gluten-free options in addition to meaty, dairy-heavy gut-bombs galore, to accommodate every festival goer’s appetite.

Wingman Kitchen

You’ll find, just for starters: spicy Korean barbecue from Hanjip Korean BBQ, handcrafted dumplings from “Top Chef” star Shirley Chung, fried avocado tacos from Seabirds Kitchen, pork belly bowls from Chego, vegan ramen from Ramen Hood, fresh poké from Sweetfin Poké, Hong Kong egg waffles with fried chicken from Wingman Kitchen, mac and cheese pizza from Pizzanista!, and vegan fried “chicken” Double Down sandwiches and totchos from The Herbivorous Butcher, plus more pedestrian—but no less delicious—options like hamburgers (from several purveyors, including Shake Shack), Texas BBQ, nachos, burritos, tacos, fried chicken sandwiches, and vegan grain bowls. There are even s’mores (hand-crafted, of course)!

Sumo Dog

Many of these vendors will be located in the new Indio Central Market, a huge tent (so you get all the shade, in a good way) with lots of seating. The Market also houses a kombucha bar in case you’re thirsty, which you will be, since the daytime highs are already likely to be near or above 90 degrees.

If you’re not into probiotic refreshments, though, you’ve got plenty of alternative choices, from fruit teas, fresh pressed juices, and smoothies to coffee and cold brew. There’s also a non-alcoholic pop-up bar (Bar Not Bar), and for those who are of age and so inclined, a craft beer barn where you can also find fried Oreos, among other tempting treats.

Because it is in the desert after all, there are several different ice cream vendors too. You’ll find everything from vegan shakes and charcoal soft serve to ice cream filled donuts and rolled ice cream tacos, so you can cool off and get a bunch of likes on Instagram while you’re at it.

Sweet Rolled Tacos

If you’ve got a VIP festival pass and want a classier eating experience, you can use Open Table to nab spots at some full service sit-down dinners at The Pop Up Restaurants.

But if you don’t have a VIP pass, don’t fret—you can still enjoy a four-course communal meal at a long, shaded table in the desert, with cocktails, beer, and wine included, courtesy of Outstanding in the Field. Check out the participating chefs and get your passes here.

Love Coachella (whether you experience it first-hand or only vicariously), or hate it (whether for its abundance of cultural-appropriating trust fund hipsters or because it’s a gross, sweaty, dusty, literal hot mess), take a look at the full food and drink roster and just try not to start drooling.

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Forget Avocado Toast, Los Angeles Is the Land of Doughnuts

The New Denny’s ‘Star Wars’-Themed Menu Has Our Hunger Awakened

If you’re looking for a meal that’s out of this world and from a galaxy far, far away, then head to Denny’s. The restaurant just announced a new “Stars Wars”-themed menu and a series of exclusive trading cards in anticipation of the new Han Solo film “Solo: A Star Wars Story.” The new merchandise will also help benefit a great cause. Net proceeds from the sale of trading cards will go toward their No Kid Hungry campaign, which helps fight against childhood hunger by providing meals to those in need.

According to John Dillon, chief marketing officer for Denny’s, “We’re incredibly excited to join forces and bring America an out-of-this-world campaign that will not only feed the excitement of every ‘Star Wars’ fan and Denny’s guest, but will also do some good along the way by helping fight childhood hunger and raise awareness for this important mission.”

Denny’s

In terms of the new menu items, there are a lot of fun options. For starters, there’s a a Co-Reactor Pancake Breakfast, which consists of eggs, hash browns, bacon or sausage, plus two buttermilk pancakes with strawberries, citrus sauce, whipped cream and Crystal Crunch Rocks (which are basically just like Pop Rocks candy). Hopefully they taste better on pancakes than on Oreos.

There’s also the less-elaborate Blaster Fire Burger, which is topped with gouda, bacon, and ghost peppers. A Two Moons Skillet (ham, mushrooms, spinach, and hash browns, topped with eggs and cheese),  as well as the healthier Lightspeed Slam (egg whites with spinach, tomatoes and turkey bacon, an english muffin and fruit) round out the new offerings.

To be completely honest, we’re a little disappointed in these meal names. When it comes to “Star Wars,” there is so much pun potential. After all, this is the restaurant that gave us a breakfast sandwich titled Moons Over My Hammy! They could have at least worked in a reference to Porgs, right?

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Avgolemono Soup (Greek Lemon-Egg Chicken Soup)

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Pasta with Spinach, Artichokes and Ricotta

A quick pasta dinner makes weeknights go smoothly, whether you are rushing home from work or trying to feed the hungry hordes in a hurry.

This one combines frozen artichokes and spinach in a creamy ricotta sauce. It’s on the table in less under 30 minutes.

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