Dip Recipes

Rise and shine! View Entire Post › from BuzzFeed - Food https://ift.tt/3cEHeej

Bloomberg via Getty Images The acquisition of Alinea Group co-owner Nick Kokonas’s reservations platform comes months after American Express acquired Resy https://chicago.eater.com/2021/3/31/22360963/tock-reservations-sold-squarespace-website-kokonas-alinea-hospitality-restaurants from Eater - All https://ift.tt/3m7sN5z

Kinda wish I'd learned some of these sooner. View Entire Post › from BuzzFeed - Food https://ift.tt/3sJspfO

I’m not sad to say goodbye to March. I’ll take April any day instead. The asparagus, the strawberries, the shell peas, the sunscreen. And yet! Our most popular new recipes from March slapped, every single one. Take a gander below, then let us know in the comments—which will you make first? From Our Shop our line! Five Two Ultimate Baking Tool Set $49 Via Citrus Meyer Lemon Tree $65 exclusive Italian Retro Gelato Bowls (Set of 2) $54 – $100 More Options 10. Double Chocolate Weed Brownies First stop: this guide on homemade cannabutter from edibles expert Vanessa Lavorato. Second stop: her extra-chocolatey weed brownies (or, if you’re in a savory mood, her ranch-dusted popcorn ). Read More >> from Food52 https://ift.tt/3m8aoW8

One of my weaknesses is being utterly incapable of passing up a good chair—be it on the side of the road, at a flea market, or listed on Facebook Marketplace. I’m overcome by a sense of compulsion to drag it home, or type, “Hi, is this still available?” to the seller. When walking through a yard sale, I turn my inner monologue on repeat:“You don’t need that, you don’t need that.” If you’re anything like me, and have ended up with a whole lotta chairs, the idea of a dining table with mismatched chairs is likely the most practical conscious design choice you can make. An excuse to sidle a sleek mid-century piece right up next to a bentwood beauty and a chipped farmhouse bench? I’m in. A way to combine found furniture with the trendy new seat you couldn’t resist? This is it. Read More >> from Food52 https://ift.tt/2CvSDNK

When I moved into my new apartment, I didn’t know what kind of couch I wanted or which rug to order . I had no lights or shades or layout in mind. I didn't know if I wanted to change the paint color. But I knew, oddly enough, which dining chairs I had to have. I’d spotted them through a restaurant window on a cold night in Stockholm: petite spindle-back designs, simple but jet-black and bold. I found them online and ordered them the day I signed the lease. (They were, of course, from Ikea .) Seven months later, I still love them: They’re the only black items in a room of pale and white tones, and the contrast alone makes the whole space more interesting. (Especially since I still haven’t hung anything on the walls.) Read More >> from Food52 https://ift.tt/34LTCmN

Earlier this week, the company behind Sabra hummus issued a voluntary recall on some of their products after salmonella was detected during a routine checkup. In coordination with the FDA, the Sabra Dipping Company, LLC, is recalling about 2,100 cases of their 10-ounce Classic Hummus. A single tub was found to contain potential traces of the bacteria. But before you toss all your Sabra products to the wayside, here are a few important things to know. The recall is limited to a very specific product. This product is Sabra’s 10-ounce Classic Hummus with the UPC code 300067 produced on Friday, February 10, 2021, between 6:00 p.m. and midnight with a “best before” date of April 26. This product was distributed to only 16 states: Alabama, Arizona, Arkansas, California, Florida, Indiana, Mississippi, Maine, Missouri, Nebraska, North Carolina, New Jersey, Utah, Virginia, Washington, and Wisconsin. If you have purchased the recalled hummus, we advise throwing it out or returning i

What’s a year of social distancing when you’re Elsie Eiler, the longtime sole resident (and best burger chef) in America’s smallest small town? Monowi, in Boyd County, Nebraska, is a somewhere far from anywhere. The town — if you can call it that; according to the US Census it’s a “village” — sits smack-dab in the flat center of the continental United States, four miles from the South Dakota border and 60 miles from the nearest Walmart, surrounded by dirt roads that wind through rolling farmland. The 535-square-mile county has a population of just 2,000; three of its towns have fewer than 10 people. Only Monowi, though, has a claim to fame, one conveniently suggested by its pronunciation: MONO-eye . That is to say: Just one person lives in Monowi, the only incorporated, government-run town in the U.S. to have such a population. That person — that single, solitary soul — is 87-year-old Elsie Eiler. Ever since her husband, Rudy, died in 2004, dropping Monowi’s population by half, Eile

San Luis Obispo in California is one of the counties that has allowed indoor dining to resume. | Photo: Al Seib /Getty Images ‘I’m asking you to just hold on a little longer, to get vaccinated when you can, so that all of those people that we all love will still be here when this pandemic ends,’ said director Rochelle Walensky The Centers of Disease Control and Prevention (CDC) and the White House are calling for continued vigilance and the reinstatement of mask mandates amid a worrying rise in COVID-19 cases as states relax their restrictions and reopen restaurants and other businesses. The U.S. has surpassed 30 million cases of COVID-19 and is seeing an increase in 7-day averages of new cases per day, CDC director Rochelle Walensky announced in a virtual White House briefing on March 29. The 7-day averages of daily hospitalizations and deaths have also started to rise, prompting worries that we may experience a fourth surge of the pandemic more than a year after it officially

A dish from Brut172, a new two-star restaurant in the Michelin Guide Netherlands | Brut172 There are two new restaurants in the two-star category This week, French tire company Michelin launched its newest dining guide: the 2021 Michelin Guide Netherlands. It’s a continuation of Michelin’s pandemic quest to, as international director Gwendal Poullennec puts it , “encourage restaurateurs, highlight their exceptional commitment and showcase their talent.” There are just 10 new starred restaurants total on the list, including two restaurants with two-stars for the first time: Brut172 in Reijmerstok and Restaurant 212 in Amsterdam bring the total number of two-star restaurants to 18. Restaurant 212, from chefs Thomas Groot and Richard Van Oostenbrugge, made its debut in the 2019 Michelin guide with one star, while Brut172 appears in the guide for the first time. It’s a particularly remarkable feat for a restaurant which opened just weeks before COVID-19 shutdowns, leaving less than a

On the first episode of our new series ‘Clocking In,’ we see what it takes to run Primal Supply in Philadelphia “I don’t think I’ll ever not be hands-on,” says Primal Supply owner Heather Marold Thomason. “I think it’s really just my personality.” When Thomason opened her Philadelphia-based whole animal butcher business in 2016, her goal was to improve the local food supply chains that supported farmers. Now, thanks to her personal relationships with farms, her hands-on approach, and her dedication to teaching butchers and leaving little to no waste, Thomason’s three shops and online business offer meat from about 18 locally-sourced whole animals a week. Each day, before she heads to the Primal Supply’s headquarters, Thomason’s checks emails to make sure that farmers and deliveries are all on schedule. Once at the facility, it’s a whirlwind of reviewing inventory, checking in on the cut room where all of the animals get broken down, training butchers, and overseeing the packaging

Oftentimes, boneless, skinless chicken breasts are equated with a lack of flavor and a dry texture. While it's true that skin and bones are what breathe life and soul into many of our favorite chicken recipes, boneless, skinless chicken breasts can be just as appealing as bone-in cuts. Our proof? These 34 boneless, skinless chicken breast recipes that we make all the time. 1. Chicken Fingers   Whether you bake or fry these chicken fingers, you’ll be transported to your childhood. Serve these crunchy tenders with your favorite dipping sauce . Read More >> from Food52 https://ift.tt/2iXuuDz

Sorry, we can't all be mozzarella sticks. View Entire Post › from BuzzFeed - Food https://ift.tt/3drrnip

This review is part of our community-driven book tournament, The Big Community Book-Off . With your help, we’re finding the best books across categories (from bread to pasta, Instant Pots to cooking fundamentals, and cake to cookies, to name a few) and putting them through a series of rigorous reviews—considered, tested, and written by none other than you. And so, let’s hand it off to our community members Jo-Anne , Michelle , and Judith . Here are their reviews of your five favorite one-pan books—and their nail-biting verdict on which one reigned supreme. After a year of cooking for ourselves more than ever before, even our favorite recipes had become a bit boring. We were all looking for some magic in these five cookbooks that promised flavorful meals that basically cooked themselves in the oven or on the stovetop—all in one pan . Read More >> from Food52 https://ift.tt/3ucGMdc

You're giving off pizza vibes. View Entire Post › from BuzzFeed - Food https://ift.tt/3wnKnXN

Welcome to Your No-Sweat Guide to Spring Cleaning , a month-long series that puts the fun (yep, for real!) back into cleaning. We’re talking spruce-ups that take less than five minutes, why-didn’t-I-think-of-that hacks, and hands-off cleaning tasks that basically…do themselves—plus our trustiest tools and helpers. The goal: clean less, go outside more. My husband and I met in college, where every room was the messiest room, so it makes sense that it wasn’t until years later, after we graduated, after we moved in together, that we discovered one of our deepest compatibilities: a shared love of cleaning. Read More >> from Food52 https://ift.tt/3m9sJSU

If these products don't get you cooking, I don't know what will. View Entire Post › from BuzzFeed - Food https://ift.tt/3fnrnT4

McDonald's can be gourmet if you try hard enough. View Entire Post › from BuzzFeed - Food https://ift.tt/3wgj80U

You might already know them... View Entire Post › from BuzzFeed - Food https://ift.tt/3ueD4jf

Mac and cheese, please! View Entire Post › from BuzzFeed - Food https://ift.tt/3u9cK9U

Snickers = beekeeper! View Entire Post › from BuzzFeed - Food https://ift.tt/2PFU3f9

The Harlem location will be part of the Osteria Francescana chef’s nonprofit that operates multiple such centers across the world https://ny.eater.com/2021/3/30/22358337/massimo-bottura-harlem-refettorio-soup-kitchen-nyc from Eater - All https://ift.tt/31zQUQE

Breadshop pastry box | Martha Cheng Where to find the best roll cakes, coco puffs, ensaimadas, and poi mochi donuts Hawai‘i is so much more than shave ice and malassadas . Those two treats are just a few of the iconic desserts that can be found at O‘ahu’s bakeries, where goodies wander across continents, from brioche tarts filled with liliko‘i (passionfruit) curd to poi mochi donuts. There are older places, like the 70-year-old Liliha Bakery, that deliver straight nostalgia. Shortening-based crusts and whipped toppings (in lieu of whipped cream) still dominate many pastry cases. (Health trends have largely passed Hawai‘i by, which is why you’ll still find fried apple pies at McDonald’s.) Then there are younger outfits, like the Local General Store, a new pop-up that sells locally grown fruits — including cacao — folded into buttery pastries. While the Japanese influence is obvious, the Philippines are more subtly represented in Hawai‘i’s baked goods, a reflection of the second-

Fried, filled, dusted, and glazed — in search of the capital’s signature fried pastry in every form Hot, fried, adorably puffy and round, malassadas are some of the most delightful confections found all over Honolulu. They range from palm-size to bigger than your hand. A traditional malassada is simply coated in white granulated sugar, but they are frequently served with flavored sugars and fillings. Some are denser, others airier; some are almost wet, others perilously dry; each style has its proponents, and I have come to believe there truly is a malassada for every desire. Eggier than a typical mainland yeasted doughnut, malassadas came to Hawai‘i in the 19th century with immigrant workers from the Azores and Madeira , who brought with them this Portuguese fried dough. Malassadas make for an easy breakfast, but many bakeries stay open through the evening, as they also make for a perfect afternoon snack or after-dinner dessert. Today, these special doughnuts can be found across H

I'm feelin' churros right now... View Entire Post › from BuzzFeed - Food https://ift.tt/3dcU3v6

Lilikoi Cream at Wailua Shave Ice | Meghan McCarron Where to find Hawai‘i’s cold treat, from nostalgic, highlighter-colored cups to avant garde creations Enjoyed year-round by young and old alike, shave ice is Hawai‘i’s most beloved cold treat and a must for any traveler visiting the islands. While many cultures have their version of shaved ice covered in sweet syrup, Hawai‘i’s iconic treat can be traced back to the Japanese immigrants brought to work on the sugar and pineapple plantations in the mid-1800s. They introduced kakigori, the Japanese term for shaved ice, repurposing carpenters’ hand planes to create shavings from large blocks of ice. Back then they were topped simply, with sugar or molasses syrup, but modern-day shave ices boast domes of Technicolor, artificial rainbows with add-ons like mochi, ice cream, and snowcaps (sweetened, condensed milk). With something so simple — ice and syrup — the details matter. For the perfect shave ice, the ice should be powdery, soft

James Mark for North Chef and restaurateur James Mark is relying on takeout and PPP loans to keep his restaurants afloat Annoyingly techie but excruciatingly precise, “pivoting” is now a loaded term in the restaurant world. The pandemic has demanded adaptation; since March 2020, restaurants and bars across the country have navigated through the COVID-19 pandemic by transforming into online groceries, outdoor dining destinations, meal-kit providers, and more. These pivots require time, resources, creativity, innovation, and, of course, money — and their success can mean a restaurant’s survival. In this series, Eater asks operators to open their books and explain how pivoting has (and hasn’t) worked, by the numbers. Next up: North and Big King in Providence, Rhode Island. For Big King and North, two restaurants in Providence, Rhode Island, 2020 was off to a great start. James Mark, the owner of both restaurants and the chef at Big King, says he made about $353,000 in sales in Janua

In Absolute Best Tests , our writer Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's mashed dozens of potatoes, seared more Porterhouse steaks than she cares to recall, and tasted enough types of bacon to concern a cardiologist. Today, she tackles hard-boiled eggs. Humans have been boiling eggs for a very long time. Read More >> from Food52 https://ift.tt/2TyJrgX

The chocolate birthday cake butter mochi from Cook Real Hawaiʻi | Kevin J. Miyazaki The dessert from Sheldon Simeon’s new cookbook is “stoner food to the max” I’ve spent a lot of time this past year daydreaming of Hawai‘i, which makes me like a good portion of the U.S. — as the New York Times recently reported , tourists have already begun flocking to the islands. It’s a trend Sheldon Simeon, chef at Maui’s Tin Roof, has noticed. And while the third-generation local welcomes the visitors, he admits that the past few weeks have been a bit overwhelming. “I think our community hasn’t been ready for the amount of tourists to come back to the state,” he says. “I think it’s our duty to continue to educate them, and for them to be respectful of what we have.” His new cookbook, Cook Real Hawaiʻi , is in part meant to do just that. Interspersed among recipes for foods that feel quintessentially of Hawai‘i — like chicken Hekka, which Simeon describes as “something Japanese-rooted and Japa

James Mark for North Chef and restaurateur James Mark is relying on takeout and PPP loans to keep his restaurants afloat Annoyingly techie but excruciatingly precise, “pivoting” is now a loaded term in the restaurant world. The pandemic has demanded adaptation; since March 2020, restaurants and bars across the country have navigated through the COVID-19 pandemic by transforming into online groceries, outdoor dining destinations, meal-kit providers, and more. These pivots require time, resources, creativity, innovation, and, of course, money — and their success can mean a restaurant’s survival. In this series, Eater asks operators to open their books and explain how pivoting has (and hasn’t) worked, by the numbers. Next up: North and Big King in Providence, Rhode Island. For Big King and North, two restaurants in Providence, Rhode Island, 2020 was off to a great start. James Mark, the owner of both restaurants and the chef at Big King, says he made about $353,000 in sales in Janua