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9 Culinary Content Network Stories to Read Right Now

9 Culinary Content Network Stories to Read Right Now

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Keeping you up to date in the world of great food and folk

Recipes, articles, reviews, and more from the Culinary Content Network.

If you’re not familiar with The Daily Meal’s Culinary Content Network, you should be. With everything from recipes and food-while-traveling tips to hosting ideas, guidelines for what and what not to drink, and restaurant reviews and recommendations, the Culinary Content Network has it all.

Click Here for 9 Must-Read Stories!

New recipes, articles, and reviews are promoted daily and we're bringing them to you in a variety of ways. They're always shared on the homepage (below features), on each channel page (Eat, Drink, Cook, Travel, and Entertain), and are also delivered via our newsletters straight to your inbox.

This week we’re highlighting some of our favorites (although there are so many), that may not have reached you via our other efforts of promotion. We’ve got (to name a few) tips on dressing up your napkins with inspiration from fall markets, a recipe for pretzel chocolate chip peanut butter cookies, and tips on how to host a sangria party.

Click through to the slideshow to find out more!

Tyler Sullivan is The Daily Meal's assistant editor. Follow her on Twitter @atylersullivan

The 24 really, really great books that got us through 2020

For many, 2020 was a year that saw them develop a new, deeper relationship with books &ndash or rediscover a passion for reading that the treadmill of commuting, work and regular daily life had slowly eroded. Time and time again we&rsquove heard of friends and colleagues spending more hours than ever escaping from &ndash or confronting &ndash day-to-day reality via the pages of a great novel, or an enlightening history book, or a transporting biography. Here, a selection of Time Out editors share the great books that helped get them through a year like no other.

1. Confident Women: Swindlers, Grifters, and Shapeshifters of the Feminine Persuasion by Tori Telfer

When you think of famous cons and scams throughout history, you likely think about Frank Abagnale (of Catch Me If You Can fame), Charles Ponzi and Bernie Madoff. Often forgotten are notorious female con artists&mdashlike Kate and Maggie Fox (who, in the mid-1800s, pretended they could speak to spirits), Loreta Janeta Velasquez (who is known for claiming to be a soldier and convincing people she worked for the Confederacy&mdashor the Union, depending on who she was talking to) and Cassie Chadwick (who got banks to loan her upwards of $40,000 by telling people she was Andrew Carnegie's illegitimate daughter)&mdashand their bold, outrageous scams. In this fascinating, darkly funny look at history, Telfer (Lady Killers) asks: Where does chutzpah intersect with a uniquely female pathology, and how were these notorious women able to so spectacularly dupe and swindle their victims?

The Naked Chefs

Good morning. I was tasting the tomato sauce I was preparing for an upscale take on my freestyle roasted chicken Parm (above), when a dollop of it slid off the spoon and dropped with an audible plap onto the right vamp of a brand-new pair of Nike Air Force 1s. The stain hurt me emotionally, but there was no harm done to my skin, as when spattering fat from a falafel incident blistered my wrist and ruined my shirt-front. This was my life for years: accidents and stains and burns mild and serious. I wear old Crocs to cook in now (yes, they’re camo), and lately a nice apron I got at The New York Times Food Festival last fall.

All of which is to underscore how amazing this new article from Priya Krishna is in The Times, about the joy some in the world take from cooking naked. Give that story a read right now, and we’ll talk about cooking — clothed or not — when you’re done. [PAUSE] Wow, right? (I didn’t know nudists called the rest of us “textiles.”) Forget Jamie Oliver. These cats in Florida are the real naked chefs.

Here’s a good thing to make for dinner tonight: pasta with brown butter and Parmesan. Here’s another: skillet hot honey chicken with hearty greens. Here’s a third: vegetarian Swedish meatballs, to serve on generously buttered egg noodles.

Maybe you’re not looking for strict instruction, though, here in the middle of the week. Maybe you’d prefer a kind of narrative prompt instead, a stimulus toward improvisation, something like this no-recipe recipe for hot and sticky chicken wings, which I’d serve with green beans roasted with sesame oil and a bowl of rice.

It’s simple. Heat your oven to 450, and line a sheet pan with foil. If you have a rack to put on top of it, so much the better. While the oven heats, combine a few tablespoons of gochujang, the Korean hot pepper paste, with a somewhat smaller amount of sweet miso, soy sauce, rice wine and a splash of sesame oil, and then coat a bunch of chicken wings with it, in a big bowl. (Don’t have those ingredients? Improvise! I’ve swapped in Sriracha for the gochujang, mayonnaise for the miso, oyster sauce and fermented black beans just because. Here’s more on how to do that, from an article I wrote about the chef Dale Talde.) Put the wings on the sheet pan and roast them in the oven until they’re crisp and sticky and cooked all the way through, about 30 minutes.

Later you could make a chocolate dump-it cake. Or you could ignore all these ideas and make like a good New Englander, prepare roasted cod and potatoes, sing “Bobby Orr,” by the legendary worst band in Boston, Mente.

Thousands and thousands and thousands more recipes to cook this week waiting for you on NYT Cooking. (Why, here are 18 easy weeknight salmon recipes now. And 23 chicken breast recipes for busy nights right behind her!) Yes, you need a subscription to access them. But I think you’ll find it worth the scratch.

Please visit us on Facebook, if you use that platform to connect with family and friends. You can join the NYT Cooking community group there when you do. Make our Instagram and Twitter pages regular stops on your trap line as well. And of course we’re on YouTube. Like and subscribe, if you please.

And if something goes wrong along the way, either with your cooking or our technology, please write: [email protected] Someone will get back to you.

Now, it has nothing to do with Arctic char or buttered radishes, but I took a fond swipe at the baby boomers in my Sunday newsletter and some took it hard, writing me in anguish that I implied they didn’t have YouTube channels. Boomers raised me from a pup. I treasure their legacy. I apologize! Here’s Gang of Four, “To Hell With Poverty,” live in 1981. (Andy Gill, the band’s guitarist, died on Saturday at 64.)

Finally, here’s Daniel Markovits in The Atlantic, on how McKinsey & Company destroyed the American middle class. Consider all that and I’ll be back on Friday.

Share All sharing options for: A World Beyond Sourdough

Can’t find flour? Try Italy’s chickpea-based farinata Getty Images

So yes, everyone’s making sourdough now. But those tangy loaves are just the tip of the baguette (sorry) when it comes to the millennia old tradition of breadmaking around the world. It seems the alchemy of transforming flour and water and some kind of leavening (or not, as in the case of flatbreads) is universally comforting, as evidenced by the gazillions of bread varieties that anchor meals virtually everywhere on the planet. These simple starches are also in many ways our most accessible gateway to other cuisines, familiar and often achievable without much in the way of special ingredients.

For me, baking up some farinata or steaming mantou has helped me remember a time not long ago when we could all travel freely — when I would spend days wandering foreign streets, following my nose into some local bakery to discover something warm and soothing in an unfamiliar place. Plus, while you can still buy classic sourdough almost anywhere in the country, finding Portuguese sweet bread and Moroccan msemen can be a lot harder. Here, then are a few recipes from around the world to help us break the monotony of breaking bread.


What you’ll need: masa harina or flour, fat, salt

The next time you make a pot of beans — which you are definitely doing — make some fresh tortillas to go with them. Beans and tortillas have been getting cozy since long before an avocado met a slice of toast, and they’re just as simple to make yourself. For corn tortillas, use fresh masa if you can find it, but masa harina, which is available in many supermarkets and online, also produces great results. Don’t have a tortilla press? Smoosh balls of dough under a cast iron or other heavy pan. For flour tortillas, you’ll need some kind of fat, be it lard, bacon fat, shortening, or oil. An ex and I used to roll these out with a metal pipe from the hardware store, as was the tradition in his Mexican household, but any rolling pin will do — the world is heavy enough as it is. Eating these hot off the pan reminds me less of Mexico City and more of the “El Machino” conveyor belt at Chevy’s that used to mesmerize me as a kid with its fresh, puffy circles long before Krispy Kreme.

Roti puffs up bubbly in a cast iron pan Getty Images/EyeEm

What you’ll need: whole-wheat flour (pastry or AP), oil, salt

Though naan usually gets the spotlight, roti is the king of all Indian breads, says food writer and cookbook author Priya Krishna, for its versatility and sturdiness, something all of us could use a bit of now. It’s also extremely simple to make — it doesn’t require any leavening, and if you just knead it well and let it rest, it will puff up nicely in the hot pan. This recipe calls for atta, a finely ground whole wheat flour, but whole wheat pastry flour, regular whole wheat flour, or half whole wheat and half all purpose are all suitable substitutions.


What you’ll need: chickpea flour, oil, salt

Ceci, or chickpeas, are a staple in Italy, and variations of the chickpea flour-based flatbread known as farinata exist throughout the country. The Genoese version, which goes by socca in Nice, not far from the Italian border, is a particularly popular local street food. It emerges from wood-fired ovens in big, round pans and is sliced into wedges — thin and crisp and fragrant with olive oil that seeps into the paper it’s wrapped in. All you need is chickpea flour and olive oil — I’ve been finding chickpea or garbanzo flour on supermarket shelves more often than flour these days, but if you have a ton of dried chickpeas, you can also try grinding them in a blender and sifting out the fine flour. I like eating farinata straight out of the oven and unadorned, but it also pairs well with caramelized onions or any kind of hard cheese grated over the top top while it’s still hot.

Moroccan Msemen works with both sweet and savory preparations and cooks up on the stove-top Getty Images/iStockphoto


What you’ll need: AP flour, semolina flour, sugar, yeast

“Follow the bread, wherever it takes you,” chef M’hammed Benali once told me. He was explaining why he first left Morocco and cooked in restaurants from Seattle to San Francisco before opening his own place, Casablanca, in Honolulu. Here, instead of providing utensils, he serves a round Moroccan flatbread to eat with — the feeling of the soft warm bread in the mouth is much preferable to cold metal forks, he insists. This same feeling is all over Morocco, where community ovens and griddles set up in the medinas to make all kinds of daily breads and flatbreads. Msemen, a yeasted bread layered with butter, is one of the most ubiquitous and my personal favorite. It lends itself to sweet breakfasts drizzled with honey or savory meals when stuffed with roasted vegetables and meats. Msemen requires both semolina flour and regular AP flour, and a good amount of oil and butter which are folded in like an abbreviated version of laminated croissant dough.

What you’ll need: AP flour, oil, yeast, salt

Pita is the most common bread throughout the Levant and as far as Egypt, says Anissa Helou in her book Feast, Food of the Islamic World. So central is it to the local culture, that “in Egyptian pita is called aysh — which means ‘life,’” she writes. Her recipe for pita bread comes out a little softer and thicker than what’s found in stores — it involves flour, yeast, and olive oil, as well some time (the dough rises twice). Once in the oven, the rounds inflate like balloons almost instantly — turn the oven light on to watch the spectacle. Tip: Place your baking sheet in the oven as it’s preheating for maximum puff.

Portuguese sweet bread can be baked in all sorts of fun pull-apart shapes Shutterstock

Portuguese sweet bread by way of Kona, Hawai‘i

What you’ll need: AP flour, yeast, butter, sugar, eggs

This is a rich bread, like a decadent challah, brought to Hawai‘i by Portuguese laborers — the ones who came to Kona were known to be dairy farmers, which might explain the abundance of butter. On Hawai‘i Island, the Kona Historical Society still maintains an open-air, wood-fired stone oven that they light at 6 a.m. so that loaves emerge around 1 p.m., and where people are encouraged to gather throughout the process and talk story. It’s a reminder of the communal ovens that exist around the world, from Morocco to Hawai‘i — less of a commercial enterprise and more of a neighborhood resource that creates bonds like the gluten in well-kneaded bread. The Kona Historical Society’s recipe makes four loaves, but you can easily halve or quarter it — you’ll need yeast, flour (either bread flour or all purpose works), sugar, butter, and eggs, and about two hours of rising time.


What you’ll need: AP flour, sugar, yeast, milk, oil

In northern China, wheat (not rice) is the most popular traditional starch, and mantou — steamed, unfilled and light and fluffy — is the region’s equivalent of sliced white bread. It’s an ideal accompaniment for any meal or even dessert, when it’s deep fried and dunked in sweetened condensed milk. This subtitled Mandarin-language YouTube recipe from Mun’s Flavor has a soothing ASMR-like quality and I found it way better than any English-language recipes — and then fell down the rabbit hole of Chinese YouTube videos on all the different varieties of Chinese steamed breads, some mesmerizingly intricate. I suggest you do the same.

A cookie for breakfast? Yes, you read that right

A cookie? For breakfast? Yes, you read that right. These cookies are everything I want in a quick and tasty breakfast. If I am honest, I would happily eat these cookies at any time of day. They are particularly delicious with a strong cup of tea in the afternoon.

When I was younger, porridge was always drilled into us as being a sustaining and healthy breakfast, but the only way I could stomach it was if it were laden with syrups and sweet toppings. Oh, how my palate has changed. While I love porridge now, I much prefer the soft and soothing milkiness of it, without all the sugary additions. The same goes for tea and coffee, I used to have teaspoon upon teaspoon of sugar in my hot beverages, until one day, I went cold turkey, and never looked back.

Layers of flavour

This affinity with sweet things is long-standing, but as a pastry chef, I was taught to appreciate flavour rather than sweetness. With desserts and bakes, I really try to emphasise the flavour of the ingredient rather than overloading it with sugar just because it is a dessert.


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In my time working in professional kitchens, I was shown how to taste and add layers of flavour to desserts, and in doing so, my palate gradually changed. We went so far as to add savoury notes to our desserts, in the form of vegetables. A particular favourite was roast pineapple with fennel ice-cream, which when done right and added subtly, really emphasised the sweetness of certain notes in the dish and provided a perfect balance of flavour. Don’t worry though, there is nothing cruciferous in these cookies.

Most of the time, I prefer a savoury breakfast, but these cookies are an exception. They are loaded with tasty and, dare I say it, wholesome ingredients. They are everything you want in a breakfast or mid-morning snack. I love the idea of oatmeal and raisin cookies, soft and oaty with pops of sweetness from the dried fruit. The zest of an orange really adds a hit of sunshine, and the cinnamon gives a warming balance.

I like to soak the raisins in a little orange juice to really soften them and plump them up. Doing this also allows the flavour of the orange to permeate into the dried fruit. The mild sweetness of the cookie comes from a mix of soft brown sugar and honey, which both add their own flavour characteristics to the cookie. The honey also gives them a slight softness, so they won’t be as crunchy as you might assume. Once they come out of the oven, they will be very soft, but don’t be tempted to overbake them as they will firm up a little once cool.

4 books to read right now for Women’s History Month

Alright, BookLovers, last week I had my picks for novels, and so here’s Part II: My picks for the Best New Non-fiction of 2019 So Far.

It didn’t occur to me until after I selected these books that almost all are written by women — with one by a man about a woman.

So, if your book club is looking for a Women’s History Month-themed pick, my picks here all tell stories of women’s present, past and timeless struggles.

“Thick: And Other Essays,” by Tressie McMillan Cottom

For fans of Roxane Gay’s “Hunger: A Memoir of (My) Body,” this is a must-read. It’s a should-read for everyone else.

Recommended by a spectrum of outlets, from the New York Times Book Review and Washington Post to Entertainment Weekly and BuzzFeed, Cottom has her finger on the pulse of what it means to be black, female and American in 2019.

Cottom excavates and sheds light on today’s society like a modern archaeologist.

In eight essays, the award-winning professor and acclaimed author of “Lower Ed” weighs in on everything from “Saturday Night Live” to LinkedIn.

Her opening lines grab you the by the collar:

“I was pregnant at 30. Divorced at 31. Lost at 32. How else would I have ended up in a place called Rudean’s?… You ordered your fish at the bar.”

Another great passage: �ing too much of one thing and not enough of another had been a recurring theme in my life. I was, like many young women, expected to be small so that boys could expand and white girls could shine…I was… too much for white teachers and white classrooms and white study groups and white Girls Scout troops and so on. Thick where I should have been thin, more when I should have been less, a high school teacher nicknamed me ‘Ms. Personality’ and it did not feel like a superlative.”

In the age of 23andMe, and commercial home DNA tests, it may be no surprise that this one is already a New York Times Bestseller:

“Inheritance: A Memoir of Genealogy, Paternity, and Love,” by Dani Shapiro.

In 2016, Shapiro — who has published various memoirs and books on identity — submitted her DNA for analysis to a genealogy website.

Her results? Her father was not her biological father.

With a few clicks, her entire life story changed completely. She writes:

“I woke up one morning and life was as I had always known it to be. There were certain things I thought I could count on. I looked at my hand, for example, and I knew it was my hand. My foot was my foot. My face, my face. My history, my history𠉫y the time I went to bed that night, my entire history— the life I had lived — had crumbled beneath me, like the buried ruins of an ancient forgotten city.”

One of the most-read books by our Century Club members last year was Tara Westover’s bestselling memoir, �ucated.”

Already a New York Times bestseller, “Maid: Hard Work, Low Pay, and a Mother's Will to Survive” by Stephanie Land, has drawn comparisons to �ucated” and “Nickel and Dimed: On (Not) Getting By in America” by Barbara Ehrenreich (2011).

In fact, Ehrenreich writes the forward here. According to the publisher’s synopsis:

Land's plans of going to college and becoming a writer were cut short when, at 28, a fling turned into an unexpected pregnancy. Suddenly she was another single mom, struggling to make ends meet.

She became a housekeeper, or 𠇊 nameless ghost," she writes, noting that most of her upper middle-class clients don’t know her from any other house cleaner.

This is American life below the poverty line, in a fresh new voice. This is life on food stamps, of doing the best you can with that you have, of living in housing complexes that double as halfway houses that ask for your urine sample.

At one point, a caseworker calls her “lucky” for finding shelter. Land writes:

“I didn’t feel lucky. Grateful, yes. Definitely. But having luck, no. Not when I was moving into a place with rules that suggested that I was an addict, dirty, or just so messed up in life that I needed an enforced curfew and pee tests.”

Heartbreaking both in its unflinching honesty, and the realization that Land’s story is one of countless similar tales.

This one is by a man, but the story is, uniquely, a woman’s struggle.

𠇌ode Name: Lise: The True Story of the Woman Who Became WWII's Most Highly Decorated Spy” by Larry Loftis.

I’m calling it now: This will be a movie. Scarlett Johansson would make a perfect Odette.

Again, I know from our Most Popular Century Club books that almost all of you read Kate Quinn’s novel “The Alice Network” last year.

This true story is as gripping as Quinn’s historical thriller.

From the international bestselling author of “Into the Lion’s Mouth,” comes the incredible story of Odette Sansom, a British spy who operated in occupied France and fell in love with her commanding officer during World War II.

Shelves are loaded with nonfiction tales of war from a man’s perspective. Here’s one about a woman. Not a nurse, not a wife — a fighter among men. According to the publisher’s synopsis:

In 1942, Odette Sansom decides to follow in her war-hero father’s footsteps by becoming a Special Operations Executive to aid Britain and her homeland, France. Five failed attempts and one plane crash later, she finally lands in occupied France to begin her mission. It’s here she meets her commanding officer, Captain Peter Churchill.

As they successfully complete mission after mission, Peter and Odette fall in love.

All the while, they are being hunted by a German secret police sergeant, Hugo Bleicher, who finally captures the couple. They’re eventually sent to concentration camps in Germany. They’re starved, beaten, tortured. But they never give up hope, or their love for each other.

Captivating. Odette was one helluva fighter. Loftis is one helluva writer, who tells her story like a novel.


Braised Quail with Leeks, Dates and Cider

4 quail, gutted and cleaned

Freshly ground black pepper

2 squash-ball-size yellow onions, peeled and halved

2 medium leeks, whites and pale greens only, cleaned and diced to 1/2-inch (about 2 cups)

1/2 cup pitted and chopped Medjool dates (about 6 dates)

Bouquet garni of thyme, parsley, and bay leaf (4 sprigs each fresh thyme and flat-leaf parsley, and 1 fresh bay leaf, tied together with kitchen twine)

9 Best Slice-of-Life Manga to Make You Feel Refreshed

When we think of manga, we picture action-packed fantasy stories that feature young teens. But a closer look at the format will reveal there are many types of stories, including manga for readers in their 20s and older, manga about cats, and culinary manga. In fact, one of the biggest manga sub-genres is the slice-of-life manga.

Like other manga sub-genres, however, navigating series and selecting one to read can be intimidating. To that end, I&rsquove put together a list of the best slice-of-life manga. I made a point to include manga featuring characters at different life stages and in varying situations. The one thing that unifies these selections is they&rsquoll leave you feeling good and refreshed about life. I made sure not to include stories that are downers. Nothing wrong with those kind of stories! (You&rsquore talking to someone who loves horror manga, after all.) But exploring the hopelessness of life isn&rsquot why I pick up a slice-of-life manga, and I imagine there are many other readers like me.

Silver Spoon by Hiromu Arakawa

Although Arakawa is best known for the action adventure series Fullmetal Alchemist, she also created this coming of age story about a teenage boy named Yuugo who fails his high school entrance exam and escapes the demands of his strict family by attending a faraway high school. What&rsquos more, it&rsquos an agricultural high school. It turns out Yuugo mistakenly believes that an agriculture-focused curriculum will be easy. Don&rsquot worry. He learns otherwise quickly.

Genshiken by Shimoku Kio

If you read manga regularly, you&rsquore probably familiar with the geeky otaku life. Whether you&rsquore an otaku yourself or you&rsquove seen it referenced, you&rsquove likely seen it in action one way or another. Genshiken follows the members of a university otaku club and their evolving relationships with each other.

Barakamon by Satsuki Yoshino

What happens when you punch someone? Typically, you&rsquore punished. And that&rsquos what happens to master calligrapher Seishu Handa, who decided the best way to respond to criticism is physical assault. Not cool, not cool. As punishment, his father banishes him to a remote island. So where does the slice-of-life part come in? Handa&rsquos interactions with the island&rsquos residents.

Saint Young Men by Hikaru Nakamura

Bet you didn&rsquot expect to find a series about Buddha and Jesus Christ in a list of the best slice-of-life manga, did you? I don&rsquot blame you. This is the kind of premise that could only come out of Japan. In this manga, Buddha and Jesus Christ take a vacation from their existence as religious figures and live together as roommates in Tokyo. While there, they use the opportunity to learn about modern society. All while also making sure to hide their identities, of course! Can you imagine the chaos that would ensue if people found out who they truly are?

Sweetness and Lightning by Gido Amagakure

Teacher and single father Kohei Inuzuka has raised his daughter by himself since the death of his wife. Unfortunately, this means they live off ready-made meals. But a chance encounter with one of his students&mdashwho just so happens to be the daughter of a celebrity chef&mdashleads him to take up cooking after he realizes how much his daughter loves home-cooked meals.

Horimiya by HERO and Daisuke Hagiwara

Maybe you like a little romance with your slice-of-life? If so, Horimiya should be right up your alley. Kyoko is a popular high school student who dresses down outside of school and focuses on taking care of her little brother. Izumi looks like a nerdy otaku loner, but is, in reality, a tattooed, stylish guy when not in school. When they cross paths outside of school, they swear to keep their non-student identities a secret.

Yotsuba&! By Kiyohiko Azuma

Revolving around a young girl named Yotsuba, this manga follows her everyday life as she learns about everyday things. If you want to read a manga that&rsquos funny and charming, this one is absolutely for you.

Chi&rsquos Sweet Home by Kanata Konami

Do you like cats? Do you like cute cats? Konami is the master of drawing adorable cats. In Chi&rsquos Sweet Home, a family takes in a lost kitten after she becomes separated from her mother. The manga follows the kitten, Chi, as she adjusts to her new life and meets new people and animals.

Mushishi by Yuki Urushibara

At first glance, this doesn&rsquot seem like a slice-of-life story. It&rsquos about a man who travels from place to place, researching supernatural creatures known as Mushi as well as the people afflicted by them. But that&rsquos all the manga is about. There&rsquos no overarching storyline. There&rsquos no intricate plot. The protagonist isn&rsquot trying to eradicate all Mushi from the face of the earth. Each chapter stands alone. If we can have slice-of-life manga about office workers and college students, we can have slice of life manga about a supernatural expert and the cases he encounters over the course of his occupation.

And there you have it! Some of the best slice-of-life manga available to read today. If slice-of-life stories aren&rsquot your thing but you&rsquod like some manga recommendations, here&rsquos a list of the best manga you can read right now.

Matthew McConaughey Says He’s Not Letting His Sexual Assault as a Teen Define Him

Matthew McConaughey has an incredible story to tell about his rise in Hollywood, but the moments are not always rosy. The Oscar-winning actor is sharing some of his dark secrets hoping to inspire others not to be defined by those hard moments. In his new memoir, Greenlights, McConaughey reveals his first sexual experience was not one of consent. At the age of 15, he was intimidated into having sex even though it went against his personal beliefs about sex before marriage.

“I was blackmailed into having sex for the first time when I was fifteen. I was certain I was going to hell for the premarital sex,’ he writes. “Today, I am merely certain that I hope that&rsquos not the case.” That’s a heavy burden to bear for anyone, especially while grappling with changing hormones, understanding what sexuality is, and figuring out what works best for their mind and body.

McConaughey also details another very dark moment in the memoir writing, ” I molested by a man when I was eighteen while knocked unconscious in the back of a van.” McConaughey is using his insights (or rather, “greenlights”) to let people know that those negative moments haven’t determined his outlook on life. His signature phrase, “alright, alright, alright,” has become an anthem for his laid-back, fun-loving personality in Hollywood. He also achieved his lifelong goal, which was not winning an Oscar, but to have a family.

“The only thing I ever knew I wanted to be was a father,” he shared. McConaughey’s wife, Camila Alves and their three children, Levi, 12, Vida,10, and Livingston, 7, are the highlights of his life. McConaughey hopes to empower others by sharing his tough journey from beyond the darkness. “I&rsquove never felt like a victim. I have a lot of proof that the world is conspiring to make me happy.”

Before you go, click here to see which stars were pressured to get naked on camera.


  1. Riggs

    Hey people! What did you write here? It seems as if people from the yellow house have been here.

  2. Orbart

    This variant does not suit me.

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