Dip Recipes

Tacos or enchiladas?! Can't I have both?? View Entire Post › from BuzzFeed - Food https://ift.tt/3hA7AP6

I hope you're hungry for ~adventure~! View Entire Post › from BuzzFeed - Food https://ift.tt/3pF6chb

This is 100% accurate. View Entire Post › from BuzzFeed - Food https://ift.tt/3b2ct2j

Have you eaten fried green tomatoes? View Entire Post › from BuzzFeed - Food https://ift.tt/3n32kF3

Peace out, 2020 ✌️. View Entire Post › from BuzzFeed - Food https://ift.tt/3hyIBfh

Every week in Genius Recipes —often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook. These are the 10 Genius Recipes that we cooked (and cooked and cooked) most in 2020. Flaky biscuits, a grandma's pad Thai, and the pan pizza that everyone and their dad was making last spring—it all checks out. Read More >> from Food52 https://ift.tt/382uf3q

Right this way for festive cocktails that taste seriously impressive. View Entire Post › from BuzzFeed - Food https://ift.tt/2WTVFSS

A chronicle of the unimaginable toll the pandemic had on restaurants and bars, including how many transformed to survive https://ny.eater.com/2020/12/30/22203053/nyc-coronavirus-timeline-restaurants-bars-2020 from Eater - All https://ift.tt/3rQwpeG

Bars and breweries are prohibited from serving customers indoors after 11 p.m. tonight, but can remain open for outdoor service and go-cups, or to-go drinks https://nola.eater.com/2020/12/30/22206624/indoor-bar-service-shut-down-new-orleans-covid-new-years-eve from Eater - All https://ift.tt/3hucHAm

The businesses will pause on-site services from 10:30 p.m. to 6 a.m. through the morning of January 3 https://austin.eater.com/2020/12/30/22206212/austin-restaurants-bars-curfew-covid-1030pm-new-years-eve from Eater - All https://ift.tt/3pDQqTU

Shutterstock How Eater editors cooked their way through quarantine While 2020 — the year of So. Much. Cooking. — might be remembered recipe-wise for sourdough, none of us could have made it through quarantine on bread alone. Among Eater editors, shelter-in-place got us into our home kitchens like never before and, naturally, we’ve depended on some recipes more than others to keep us going, rediscovering old favorites and finding new gems. There were some common threads among the recipes we consistently turned to when we needed to cook, yet again. Meatballs were both fun to make and wildly practical; we could always count on noodles; we finally figured out what to do when we had too many greens in the fridge; and we made time for baking projects. Below, the recipes we relied on this year: Broccoli and egg fried rice : I basically lived on this for the first few months of quarantine. Its virtues are numerous: among other things, it’s pantry-staple-simple, highly flavorful, and an

Tepotztli Colibri Azul cocktail shaker | Tepotztli [Official Photo] These hand-painted cocktail tools are almost too stunning to use (almost) It was the pop of royal blue on the cocktail shaker that hooked me. The vibrant shade peeks out behind a psychedelic floral design starring a friendly looking hummingbird. Copper, which underlies the painted pattern, seems to shine through in the oranges and yellows of the flowers. It looks more like art to be displayed than a tool you should shake vigorously or regularly douse in sticky syrups and acidic juices, which is why the “Colibri Azul” set from Tepotztli — which includes a strainer, a cobbler-style shaker, a mixing glass, and a ridiculously beautiful jigger — seems like such an unnecessary splurge. Ever since I encountered the stunning Tepotztli tools, I’ve been side-eying my shabby cocktail set, quietly suppressing the urge to throw my old tools in the trash and order my dream set. I’m too stubbornly pragmatic to ever replace a pe

In the 19th century, a French philosopher named Henri Bergson proposed a new way to think about time : la durée, or the subjective perception of time, as opposed to the objective definition measured by clocks (or today, smartphones). La durée explains why 10 minutes spent chatting with a friend fly by, but while waiting for water to boil, those same 10 minutes pass painfully slow—particularly when hungry. In a year marked by historical events—civil rights protests, nail biters of elections, and a global pandemic—there were periods that seemed to stretch like well-kneaded dough. (That is, for the homebound and so-called non-essential workers.) The purpose of this story is to try to pin down how “we” (an admittedly slippery term) cooked and how we ate, based on observations of the food media-sphere and some year-end numbers, in the hopes of finding commonalities in our experience; and to document what we brought to the table during these extraordinary times. Read More >> from

Take this quiz if you donut know. View Entire Post › from BuzzFeed - Food https://ift.tt/3rGP0JO

It's tea time. View Entire Post › from BuzzFeed - Food https://ift.tt/3mZGhPA

You've heard of reading tea leaves, now get ready for...reading your Starbucks receipt. View Entire Post › from BuzzFeed - Food https://ift.tt/34X1ROy

Ring in the New Year with a meal that tastes extra special. View Entire Post › from BuzzFeed - Food https://ift.tt/3nZQuNg

Peanut butter? Strawberry? View Entire Post › from BuzzFeed - Food https://ift.tt/2KCblrC

Three  years ago, Iman Haggag was a housewife with two kids and a seemingly far-flung dream https://vegas.eater.com/2020/12/28/21594489/how-iman-haggag-transformed-egyptian-restaurant-pots-vegetarian-mainstay from Eater - All https://ift.tt/3mPQNc0

Mitshel Ibrahim and the staff at Ombra in Hackney have spent the year responding not just to government mandates, but the needs of its customers in real time through corona-time https://london.eater.com/21371782/coronavirus-uk-london-restaurant-ombra-mitshel-ibrahim-pandemic-success from Eater - All https://ift.tt/3pkcWkm

Houston-based Southern Smoke Foundation says not enough industry members have applied for grants https://chicago.eater.com/2020/12/29/22204442/southern-smoke-foundation-chicago-relief-fund-restaurants-covid-19-how-to-help from Eater - All https://ift.tt/3aTj2nQ

Much of 2020’s best food writing is in novels, comic books, and middle-grade fiction https://sf.eater.com/2020/12/29/22193918/best-food-books-fiction-2020 from Eater - All https://ift.tt/2WSsekj

From kitchenware to skincare and kids products, here are the eco-friendly swaps that have worked for my family. View Entire Post › from BuzzFeed - Food https://ift.tt/2WRjZEP

Bartender Liz Furlong | Hulu Raw cacao, local coffee, and fresh sugar cane juice star in a rum-based riff on the Old Fashioned Perched above San José’s buzzing cultural center, Distrito Carmen, a softly lit cocktail bar hides amid a forest of potted plants from the not-so-far-off wilds. Called Selvática — meaning jungle — the acclaimed nightlife destination is the ideal setting for the inspired creations of visiting bartender Liz Furlong, who has made a career out of what she calls “jungle bartending, using what we can find in the jungle, or neotropical regions, to create delicious cocktails without importing ingredients.” (Learn more about Costa Rica’s jungle-to-table scene on Eater’s Guide to the World , now streaming on Hulu.) Furlong — who has a bar of her own, Bebedero — has created a Costa Rican Old Fashioned that swaps the whisky for rum, of course, and blends freshly squeezed local sugar cane juice, Costa Rican coffee, and local raw cacao for a funky, vegetal expression

Fizzy wine has undergone a transformation of late. It’s becoming more popular and being made in new ways. Plus, such bottles are more often popped outside the confines of the “celebrations” that traditionally call for sparkling wine (specifically Champagne). And while we would never write off proper French Champagne (in fact, one of us aged spirits correspondents celebrated a milestone birthday last week with a bottle of Moussé Fils Blanc de Noirs , which has taste and refinement a person can only ever hope to have), another sparkling wine we’ve loved lately was not so formal: a bubbly rosé from Lieb Cellars . Barely blush in color, tasting of stone fruit and mushrooms, it couldn’t have been more different than Champagne. Unexpected, crisp, subtle, and truly special, it would’ve been just as welcome at a celebration dinner as it was to day-drink on a pleasant afternoon. Read More >> from Food52 https://ift.tt/2KAzgHT

Bartender Liz Furlong | Hulu Raw cacao, local coffee, and fresh sugar cane juice star in a rum-based riff on the Old Fashioned Perched above San José’s buzzing cultural center, Distrito Carmen, a softly lit cocktail bar hides amid a forest of potted plants from the not-so-far-off wilds. Called Selvática — meaning jungle — the acclaimed nightlife destination more than lives up to its name thanks to the inspired creations of bartender Liz Furlong, who has made a career out of what she calls “jungle bartending, using what we can find in the jungle, or neotropical regions, to create delicious cocktails without importing ingredients.” (Learn more about Costa Rica’s jungle-to-table scene on Eater’s Guide to the World , now streaming on Hulu.) Furlong’s Costa Rican Old Fashioned swaps the whisky for rum, of course, and blends freshly squeezed local sugar cane juice, Costa Rican coffee, and local raw cacao for a funky, vegetal expression that channels Costa Rica’s unparalleled biodiversi

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. This week, we’re sharing this year’s greatest hits. While I imagine there is very little, if anything, that any of us would like to repeat from 2020, I hope that you also found some recipes to carry into January and beyond. I’m biased, I admit, but this year made me appreciate minimalist cooking and baking more than ever before—those dishes whose ingredient lists ask very, very little of us and never apologize for their simplicity. These are the most popular Big Little Recipes from 2020. Let’s take them with us toward a brand-new year. Read More >> from Food52 https://ift.tt/3rFMuDY

stockcreations /Shutterstock Champagne and fast food are the perfect pairing to send off 2020 This post originally appeared in the December 28, 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 . This year, as I have for many years, I will be having fast food and Champagne on New Year’s Eve. A Shake Shack just opened in my neighborhood, so maybe I’ll get that… but then again, 2018’s Panda Express hit the right note, and I’d be very open to a repeat performance. I don’t know what fast-food options you have in your area, but chances are you’ve got a few. And I highly recommend joining in on my little tradition Thursday night. In the Before Times, my argument was simple. Restaurants tend to be crowded on New Year’s Eve, and anyway, those special menus are generally overpriced. Ticketed parties are never as fun as they promise. So that ge

I think we can all agree that 2020 was a year we'll always remember. None of us could have predicted how it played out, but all of us are looking forward to a clean slate come January. While we all experience setbacks and a fair share of tough times, the year gave us some necessary time to reflect and work on ourselves. Because of the circumstances, there has been such a dramatic shift in the way we carry out our daily routines, many of us have found ways to adapt. Unsurprisingly, this shift has made its way into our kitchens, and has all but transformed the way we've all been cooking. I recently talked with some chefs, cookbook authors, and passionate home cooks about how the past year has affected nearly every aspect of our lives. In our conversations, one thing was resoundingly clear: We all came out of the year with a new appreciation for the little things, and a focus on moving in a positive direction as we look ahead. With that in mind, here are the cooking lessons we

Let the passionate arguments begin. View Entire Post › from BuzzFeed - Food https://ift.tt/3nWTfPb

Aries or Libra? View Entire Post › from BuzzFeed - Food https://ift.tt/3aOkjfS

Are you McDonald's material or more of a Domino's date? View Entire Post › from BuzzFeed - Food https://ift.tt/3nYpEF7

Accio food! View Entire Post › from BuzzFeed - Food https://ift.tt/3mXaIWo

Next time you're hungover, try running a 5k and eating sardines on toast. View Entire Post › from BuzzFeed - Food https://ift.tt/3mZq90d

Being educated noodle consumers, we knew that there was, more generally,  a pasta shortage due to the pandemic,  but we were still able to find spaghetti and penne and orecchiette — shapes which, again, insult me even in concept. The missing bucatini felt different. It was specific. Frightening. Why bucatini? Why now? https://www.grubstreet.com/2020/12/2020-bucatini-shortage-investigation.html from Eater - All https://ift.tt/34Q8CBE

We teamed up with A to Z Wineworks to highlight companies that not only do good, but also make great products. From our favorite baking staples to the bright and fruity Bubbles we're toasting 2021 with, every product on this list comes from a certified B Corp—aka companies that maintain the highest standards of economic, environmental, and social responsibility. If there’s one thing I’ve learned from working in media (and from being a consumer myself), it’s that there’s been a definitive shift in the way people make purchases and fill their homes with products. While ease and convenience were the driving forces of consumption for decades, the practices leading to such mass production left us feeling…a little guilty. Luckily, many companies now put transparency and ethics at the forefront of their missions, and one of the easiest identifiers for a brand you can trust is a B Corp certification. Read More >> from Food52 https://ift.tt/3aMDaYC

These meatless meals are seriously good. View Entire Post › from BuzzFeed - Food https://ift.tt/2M68reQ

Restaurateurs assess the physical damage and widespread internet outages, while also helping one another pick up the pieces from the Christmas morning explosion https://nashville.eater.com/2020/12/28/22201438/nashville-downtown-bombing-second-avenue-explosion-restaurants-bars-closed from Eater - All https://ift.tt/3nVLJ7n

If 2020 brought us anything good, it was a new crop of DIY projects, from email newsletters to sourdough pop-ups to sweatshirts tie-dyed with onion skins and turmeric. One of the projects I’ve especially enjoyed following are food zines. I’m talking lo-fi, 1970s punk slash 1990s riot grrrl types of publications, with hand-drawn illustrations and amateur printing (extra points if they’re black-and-white only!). For this article, we’re defining a zine as a very do-it-yourself publication, put together by a small team, with little (if any!) funding. 6 Stellar Zines Launched in 2020 Chinese Protest Recipes Clarence Kwan launched his zine with three goals: to support the Black Lives Matter movement, to raise awareness about racism and white supremacy (in the context of the pandemic and in general), and to resist through Chinese food. Read More >> from Food52 https://ift.tt/37RZNcf

Well all know that the side dish is often the best dish. View Entire Post › from BuzzFeed - Food https://ift.tt/38Ieo9s

Aleksei Isachenko /Shutterstock With the right equipment, you can age your own cocktails at home One of the biggest problems I have when it comes to making cocktails is, uhh, making them. Cocktails, even simple ones, are a pain in the ass; they require things like multiple ingredients, garnishes, measuring implements, and of course when pouring whiskey or lime juice out of whatever bottle you inevitably break the meniscus curve on the jigger and wind up with a very sticky kitchen counter. One of the main things I miss about bars is just the ability to pay someone else to make that mess for me. If I’m drinking at home, I’d prefer to stick to the simplicity of wine. But I do love a good cocktail, and aside from getting them to-go from my favorite local bars, I’ve had to figure out how to make them on my own. And I’ve found the best bet for both ease and giving my future, lazy self a gift, is aging them. It’s all the ease of punch, without having to drink a whole bowl at once and mak

Everyone was obsessed with Valentina Passalacqua’s natural wines. Until they weren’t. https://www.thecut.com/2020/12/the-spectacular-rise-and-fall-of-calcarius.html from Eater - All https://ift.tt/34I1Gq5

Harry Dempster/Getty; Mirrorpix/Getty In the market for Champagne for whatever reason? Start with a bottle from one of these Champagne houses. I love Champagne — the way it smells, tastes, and bubbles up while I’m enjoying a nice full glass. As we stride toward the time of year (and what a year) when Americans consume the most Champagne, there are decisions to be made, should we all be so lucky: namely, which bottle to pick? Champagne’s legacy of luxury and connection to upper-class marketing has created a worldwide industry distributing 300 million bottles a year. It’s also resulted in a good deal of confusion and opacity when it comes to choosing what to drink. The coronavirus pandemic has exacerbated this reality, doing away with public tastings, wine bar shindigs, and the dreaded (but occasionally fruitful) inter-office exchange. Now, choosing what to accompany a Christmas dinner at home or a 2020 New Year’s Eve sendoff (also at home) can feel like a shot in the dark. My sugge

If you’ve been spending all this extra time in your house this year, and haven’t felt a startling urge to replace everything you own—I’m at once in awe and completely jealous of you. I’ve spent a ridiculous amount of time painting, rehanging shelves, replacing framed art, scouring Facebook marketplace for furniture to flip, and doing lots (and lots) of Tik Tok research. One bright spot of pacing around our homes day in and day out? So many cool trends have bubbled to the surface this year, from the practical ( regrowing veggies ), to the superfluous (squiggly furniture), and more people than ever have taken an interest in making their homes feel… homey. Below, we’ve gathered some of our favorite decor and DIY trends from the past year, as well as some we’re still not sure about. Feel free to change our minds, though! Read More >> from Food52 https://ift.tt/3mTReC4

How picky are you? View Entire Post › from BuzzFeed - Food https://ift.tt/37Uihcp

These vegetarian recipes are crispy, satisfying, and anything but boring. View Entire Post › from BuzzFeed - Food https://ift.tt/34KTR2M

Once again, I am wondering if I ever knew how to do anything at all. View Entire Post › from BuzzFeed - Food https://ift.tt/3pwm6KN

The Great British Bake Off inspired us all in 2020. Let's make Paul Hollywood proud in 2021. View Entire Post › from BuzzFeed - Food https://ift.tt/37RoUvV

If you can't take the heat, stay out of the quiz. View Entire Post › from BuzzFeed - Food https://ift.tt/37OasF4

Surely you didn't think your baking was gonna go right in 2020. View Entire Post › from BuzzFeed - Food https://ift.tt/3mOlEpd

A stovetop smoker, a personal blender, an egg-poaching pan...these are what culinary dreams are made of. View Entire Post › from BuzzFeed - Food https://ift.tt/3nQfnL3

Not having to turn your kitchen upside down just to find the right-sized pan to use? Groundbreaking. View Entire Post › from BuzzFeed - Food https://ift.tt/3aKfkN6

Your taste buds will reveal who you really are! View Entire Post › from BuzzFeed - Food https://ift.tt/2M9kU1v

Breakfast, lunch, or dinner is being served in 3...2...1. View Entire Post › from BuzzFeed - Food https://ift.tt/3hhrX3L