7 Recipes That Exude Barbiecore in Light of This Year's Oscar Snubs

This Barbie's pissed about Oscar snubs.

We were tricked, we were backstabbed, and we were quite possibly (no, definitely) bamboozled. With the announcement of this year’s Oscar nominations came a whopping eight nominations for last summer’s cinematic phenomenon, Barbie, but notably absent? A Best Actress nomination for Margot Robbie and a Best Director nomination for Greta Gerwig for their respective roles in the film. The noteworthy snubs were rounded out by Ryan Gosling’s nomination for Best Supporting Actor for his role as Ken in the movie. The irony of two of the most important women involved in Barbie missing out on nominations for a film that tackles the stereotypes and gender inequality women deal with in a male-dominated world is a less-than-subtle nod to the patriarchy, and there weren't even horses involved this time. (Even Gosling himself expressed his disappointment, saying in a statement: "There is no Barbie movie without Greta Gerwig and Margot Robbie, the two people most responsible for this history-making, globally-celebrated film.")

So as we sit here in our disdain at the Academy getting it wrong yet again, we wanted to celebrate all that is Barbie with some recipes that exude Barbiecore—which, by definition, “isn't just about wearing a certain shade [of pink]. It means channeling a confident attitude and exuding happiness into the world, almost infectiously." Because despite these snubs, women should still scream happy confidence (or any type of confidence, for that matter) into this world, just like these recipes do.

Make these recipes with us! Don’t let your husband take credit! Grab your rollerblades! We sound our Barbie-ric yawps over the roofs of the world at midnight!

Lemon Meringue Pie

Unabashedly bright as sunshine, the tangy lemon filling, flaky pie crust, and pillowy clouds of bruléed meringue make this an irresistible classic. You can smile while eating it, but only if you want—not because someone told you you’d be prettier if you did. :)

Get Recipe: Lemon Meringue Pie

Croquembouche

All we can ever hope in this life is to stand as tall and proud as this French classic. The towering masterpiece of caramel-covered cream puffs—complete with golden threads of spun sugar—is just screaming “look at me” in the best way possible. 

Get Recipe: Croquembouche

Classic Mayo-Dressed Tuna Salad Sandwiches

If there are people out there who hate tuna salad, this Barbie doesn’t care. With additions like fish sauce and red wine vinegar-soaked red onions, this recipe stands out from the rest.

Get Recipe: Classic Mayo-Dressed Tuna Salad Sandwiches

Coconut Cream Pie

You can’t tell us this pie doesn’t scream “large and in charge”—it’s definitely not afraid to take up space, that’s for sure. Filled with a rich custard and topped with whipped cream and toasted flaked coconut, you’ll be pleasantly delighted with every bite.

Get Recipe: Coconut Cream Pie

Canh Chua Cá Thì Là (Vietnamese Fish Soup With Tomato and Dill)

It’s not everyday a fish soup is proud to be a fish soup, but today is not one of those days for this Northern Vietnamese specialty. It’s light! It’s delicate! It’s refreshing! What’s not to like?

Get Recipe: Canh Chua Cá Thì Là (Vietnamese Fish Soup With Tomato and Dill)

Onde-Onde (Malaysian Sweet Palm-Sugar Dumplings)

The emerald nuggets are the ultimate one-bite dessert. We love to keep these sweet Malaysian dumplings in our freezer for emergency snacking—talk about a reliable queen.

Get Recipe: Onde-Onde (Malaysian Sweet Palm-Sugar Dumplings)

Chicken Piccata (Fried Chicken Cutlets With Lemon-Butter Pan Sauce)

Given that chicken piccata isn’t afraid to be itself (aka a big ol’ mess to cook), we couldn’t exclude it from this list. The crispy, juicy cutlets are finished off with a lemon-butter pan sauce that’ll put a pep in your step once you get around to cleaning the kitchen.

Get Recipe: Chicken Piccata (Fried Chicken Cutlets With Lemon-Butter Pan Sauce)

Photo: 2001 German Oscar up close by Marco Verch under Creative Commons 2.0

Read the original article on Serious Eats.