Dip Recipes

Are you sweet and sour like blue raspberry? View Entire Post › from BuzzFeed - Food https://ift.tt/2BRIieQ

Shutterstock The same food I was teased for as a kid has become gentrified and endorsed by Goop. Now, I’m using my cookbook to change the narrative. This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. First-time writer? Don’t worry, we’ll pair you with an editor to make sure your piece hits the mark. If you want to write an Eater Voices essay, please send us a couple paragraphs explaining what you want to write about and why you are the person to write it to voices@eater.com . Once we’d been at home for three months, I finally gave in — not to sourdough, but to starting a quarantine cookbook. At first, it seemed like a fun and lighthearted activity, a way to connect with friends over what we were making. But it turned out to be more emotional than I expected. As an Indian woman working to love my culture in a world that has stolen it fr

We started this rolling list of our most popular recipes of the year in February. Then, just a month later, we were in quarantine . The pandemic changed just about everything about daily life, but one small thing stayed the same: our need to cook. Whether for nourishment or pleasure (nothing takes your mind off things like tending to a sourdough loaf ), we've cooked more in the past few months than ever. The tried-and-true classics have made many appearances (I for one have made this pasta puttanesca at least 12 times), but some of our favorites have been new kids on the block—fresh recipes added to our site just this year. Read More >> from Food52 https://ift.tt/3acFe8G

Around the country, the headlines have been the same. Area bars ordered to shut down once again as coronavirus cases spike to record highs. Owners voluntarily close bars because of coronavirus cases. This was happening across the U.S. from More » from Grub Street https://ift.tt/2ZmhTO9

Moment of respect for the world's greatest dessert. View Entire Post › from BuzzFeed - Food https://ift.tt/2Bsa8hE

Say cheese. View Entire Post › from BuzzFeed - Food https://ift.tt/3gdrXQt

AFP via Getty Images 3 restaurant owners share the challenges of reopening — including contending with diners who may not agree with their decisions Navigating the coronavirus pandemic has been an unprecedented challenge for restaurant owners. Shutting down their restaurants due to government mandates and health concerns was hard — but for some, reopening is even harder. One challenge, of course, is financial: Compounding the loss of sales from the months of closure, as well as new expenses like masks, physical partitions, and other supplies to keep everyone safe , are the reduced capacity mandates that mean restaurants can serve far fewer customers than usual. But another challenge has to do with sentiment, on the part of both diners and staff. Some customers are eager to head back, while some are wary; and even more restaurant staffers — from owners and chefs to the servers on the “front lines” — are anxious about reopening quickly. The politicized nature of reopening doesn’t h

Get ready to impress without the mess. View Entire Post › from BuzzFeed - Food https://ift.tt/2NJWrNC

Will it be an apple? Or maybe watermelon? Take this quiz to find out! View Entire Post › from BuzzFeed - Food https://ift.tt/3giEbaF

The Michelin-starred restaurant was a West Loop landmark for two decades https://chicago.eater.com/2020/6/30/21307710/blackbird-cafe-cancale-closed-chicago-one-off-hospitality-covid-19 from Eater - All https://ift.tt/2ZCpGb1

Shutterstock Plus, Tunde Wey responds to the New York Times, and more news to start your day The state follows Texas, Florida, and parts of California in trying to curb the spread of coronavirus Arizona has joined the ranks of states and counties that have reversed guidance on business openings in light of steep rises in COVID-19 cases. Last week Texas, Florida and parts of Idaho ordered bars to close to in-person service, followed by parts of California and Pennsylvania. Now, Arizona Gov. Doug Ducey has ordered that bars, as well as gyms, movie theaters, and water parks, shutter for at least 30 days. At the end of April, Ducey promised a carefully planned reopening, saying , “It would be irresponsible for me to make decisions to reopen with a chance that I would have to come back because we didn’t have the proper guidance or data and ask people to do this again.” Bars, nightclubs and restaurants in Arizona were allowed to open in mid-May, immediately allowing indoor dining. As

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re turning two pantry staples into a dreamy dessert sauce. “When I imagined the perfect hot fudge,” David Lebovitz writes in The Perfect Scoop , “I envisioned it being gooey, shiny, silky smooth, and full of deep, dark chocolate flavor.” And I couldn’t have said it better myself. Read More >> from Food52 https://ift.tt/3eOyO2p

Delicious! View Entire Post › from BuzzFeed - Food https://ift.tt/3gdpeq2

The Perfect Loaf is a column from software engineer-turned-bread expert (and Food52's Resident Bread Baker), Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it—basically, every vehicle to slather on a lot of butter. Today, a guide to making your sourdough starter's schedule work for you—and not the other way around. So you have a sourdough starter bubbling away on your counter. You’ve made some delicious bread; perhaps you’ve even made some sourdough waffles or sourdough cinnamon rolls . And day after day, you refresh your tangy companion—the daily obligation that slowly becomes yet another chore on the to-do list. I’ve been there—I am there!—and I’d be lying if I didn’t admit to waking up at least once in the middle of the night in worry, trying to remember if I refreshed my starter before bed. Read More >> from Food52 https://ift.tt/2VxPaor

1. This iced pineapple sweet tea sounds amazing and so refreshing! 2. Also, just FYI: how to make a single glass of lemonade . 3. I know I keep saying I feel like it is still March, but on the other hand I feel like the fall/holidays will arrive in 10 minutes. This time is so so so weird. 4. What are you reading right now? My June recap is coming later this week, but yesterday I finished The Lies That Bind and absolutely loved it. 5. If you’ve ever wanted to write a novel, Emma talks about writing her first during qaurantine! So inspiring. 6. TV things! The only thing we’re really watching right now is Yellowstone (and it is SO GOOD). But has anyone else watched Floor is Lava on netflix? OMG, Max is loving it. And if you played that made up game as a kid, you get major nostalgia vibes. Who even came up with this! 7. Who else is losing their mind with excitement over Hamilton coming out this Friday?! 8. We’re living in the retro future. This!! I’ve thought the same so many ti

These healthy and scrumptious summer side dishes will make this the most flavorful summer to date! The post 9 Healthy Summer Side Dishes Your Family Will Love appeared first on Skinny Ms. . from Skinny Ms. https://ift.tt/2ZlEFWp https://ift.tt/2vQg91A

Elazar Sontag/Eater My best cooking tip: throw your seasonings in a blender This post originally appeared in the June 29, 2020 edition of The Move, a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now . I’ve spent a lot of evenings during shelter-in-place trying to figure out what makes Bjorn Qorn so much better than the popcorn I make at home. For the uninitiated, Bjorn Qorn is a brand of popcorn with a cult following, whose most popular flavor features little more than salt and nutritional yeast . It’s very simple and extremely satisfying. But my attempts to recreate it, despite buying high-quality yeast and popcorn for my DIY version, didn’t stack up. After months of head-scratching, and many bowls of popcorn consumed, I realized what I needed to do to make the perfect popcorn: blend my seasonings . What really sets Bjorn Qorn apart is the way the salt and yea

Every once in a while, and increasingly in summer, a fly will get into my apartment, and it just won’t leave! I’ll admit it’s entertaining to watch my cat do mid-air acrobatics trying to catch the pesky bug, but it’s far less amusing when it’s buzzing around the bedroom while we’re trying to sleep. And just when you think it’s finally gone, it pops up in a different room. Ack! That whole “house flies only live for 24 hours” concept is a total myth, by the way—in fact, these pesky bugs can live up to a month, according to Orkin , giving them plenty of time to pester your pets and slowly drive you to the brink of despair. (Don’t even get me started on fruit flies , which can live even longer and produce hundreds of offspring!) If you need to get rid of flies quickly, here are all the ways you can trap them, repel them, and ultimately just keep them away from your home. Read More >> from Food52 https://ift.tt/3gd4jDM

This caramelized onion smash burgers are sponsored by St Pierre ! I’m so excited to be partnering with them this summer to bring you delicious recipes. Hello summer! Is there anything better than a flavorful smash burger?! I think not. These are a DREAM.  Burgers with crispy, crunchy edges, smothered in cheese and caramelized onions and served on top of buttery brioche bread.  Sign.me.up.  Today, I’m so excited to be partnering with St Pierre ! We love love love their brioche bread products so much. You probably recognize their buns in so many of my sandwich recipes – I’ve used them for years and they are seriously the best. These are my go-to store bought buns for sure.  The St Pierre Burger Buns are perfect to use if you’re entertaining or simply grilling dinner for yourself. The buns are buttery and pillowy. I ended up throwing mine on the grill for an extra toasty taste. The texture is light and airy, but the buns are sturdy enough to hold a burger, which creates

Get ready to relive your childhood. View Entire Post › from BuzzFeed - Food https://ift.tt/2YHIYwi

"Joey doesn't share FOOD!" View Entire Post › from BuzzFeed - Food https://ift.tt/38djHwY

Best time of the month! I have a short and sweet beauty favorites this month! Quarantine has left me not wearing much makeup… and you can find me in suncreen and skin care these days. That’s about it. However, my beauty favorites were pretty extensive last month and I’m still using all of those items. Really love ’em all! SO – What is your beauty routine like right now? I’ve probably put on makeup less than ten times in the last four months. That is crazy for me, considering how much I love it. But it feels good and of course my skin care game is strong. Sharing below a few things that I’m really loving at the moment. June Beauty Faves KNC beauty eye masks . I love an eye mask and these ones are too cute. I usually put them on in the morning before skincare or if I’m getting a bath at night. These definitely lift the area and make my under eyes so smooth. Plus, they have retinol in them! My retinol use is pretty minimal but I had no reaction to these aside from a little tingle a

Those copycat McNuggets went viral for a reason... View Entire Post › from BuzzFeed - Food https://ift.tt/3eMrWCz

Jason Thrasher Internally and externally, John T. Edge is being called on to step down after suggesting that racial equity in food media is achieved through “gradualism” during a James Beard webinar The Southern Foodways Alliance , since its founding in 1999, has become a powerful force in food media. The institute, based at the University of Mississippi’s Center for the Study of Southern Culture, is dedicated to documenting and exploring foodways of the American south, through events, awards, documentary production, virtual tours, and its journal Gravy . Since its founding, the SFA has been helmed by John T. Edge, author of The Potlikker Papers , whom Kim Severson in the New York Times described as “part scholar and part kingmaker, a conscientious white man in a Billy Reid sport coat who makes his living wrestling with the food legacy of a region built on slavery.” And now some are calling for his resignation. On June 29, Stephen Satterfield, co-founder of minority-owned food ma

It’s unclear exactly what being on this “Wall of Shame” will actually mean for local businesses, outside of a scolding delivered by mayor Sylvester Turner during a press conference https://houston.eater.com/2020/6/29/21307480/houston-bars-coronavirus-wall-of-shame-mayor-sylvester-turner from Eater - All https://ift.tt/2Vw2vxI

We're number one! We're number one! View Entire Post › from BuzzFeed - Food https://ift.tt/2NF0St5

Stephanie Keith/Getty Images Will any of that money go to restaurants? When the first round of Paycheck Protection Program loans totalling $350 billion was depleted in just two weeks, there was fear that a second wave of loans, replenished to the tune of $310 billion in late April , would also run out. But as the June 30 loan application deadline looms — and after a more recent revamping of several of the program’s initial flaws — more than $130 billion in would-be loans remains untouched . According to an official report , that’s more than three times the amount of money that’s been loaned to restaurants and others in the “accommodation and food service” category, which has been particularly impacted by COVID-19, thus far. From inception, the loan program has faced criticism. During the first wave of loan approvals, some major chains like Shake Shack and Ruth’s Chris Steakhouse received multi-million dollar loans , while small businesses, which the program was created to support,