Dip Recipes

Let's discuss. View Entire Post › from BuzzFeed - Food https://ift.tt/3xC6JoJ

After all the barbecues , burgers, beach trips, and backyard hangouts , what's the best way to end Memorial Day weekend? With a sweet treat, of course. But not just any sweet treat—one that's easy enough to put together in the hubbub of the big weekend; one that's tasty and carefree enough to help you ease back into the most dreaded of Tuesdays. These 15 simple dessert recipes fit the bill, for Memorial Day and, frankly, all summer long. Check 'em out and let us know if you give any a try. Read More >> from Food52 https://ift.tt/3gRJ11X

You can't have your cake and eat it too. View Entire Post › from BuzzFeed - Food https://ift.tt/2PBsKTw

"I've never seen someone unhappy when I make them their first one. I consider that drink the bridge to craft cocktails." View Entire Post › from BuzzFeed - Food https://ift.tt/3eIa39f

Easy, breezy outdoor meals are a hallmark of summer . From last-minute picnics in parks to quick dinners eaten poolside (or just in the backyard), we want dishes that satisfy us without excessive planning or preparation. After all, summer brings a bounty of ready-to-eat fruits and vegetables that basically just ask you to slice them up and set them out. Summer technically begins June 21, but Memorial Day’s our first long weekend in warm, sunny weather. And you can bet we’re spending a lot of time in the great outdoors. These 30 simple, warm-weather dishes are our go-to recipes, without question—and we bet they'll have you celebrating your first (unofficial!) day of the season in style. Read More >> from Food52 https://ift.tt/2s7mhkg

Dinner plans? CHECK. View Entire Post › from BuzzFeed - Food https://ift.tt/3314v4b

I’ve built a community around sharing new and exciting ways to arrange cheese plates. Today, we’re taking it beyond the plate with this cheesy bouquet, perfect for Mother’s Day (but let’s be honest, any day will work). You may be thinking, “Marissa, why? Wasn’t cheese already good enough on a plate?” Sure, but I’m here to give you permission to more fully express your creativity when it comes to snacks: Have fun (dare I say, even play) with your food! This idea was inspired by Edible Arrangements—you know, the bouquets of flower-shaped pineapple chunks and melon cubes. I say it’s time to level up with real flowers, and throw in a few cheese hearts, salami roses, and cracker leaves! The pairings here are thoughtful, not just random fruit that doesn’t really go together: Each skewer includes the ingredients for a perfect bite. Plus, this bouquet makes for a stunning centerpiece for your celebration. Let’s dive in. Read More >> from Food52 https://ift.tt/2Slftjf

Shutterstock https://la.eater.com/2021/4/30/22410641/boba-supply-chain-logistics-los-angeles-california-east-coast from Eater - All https://ift.tt/3xEM8QE

Maybe eating cake with a spoon gives you the heebie-jeebies... View Entire Post › from BuzzFeed - Food https://ift.tt/3xE2p8I

We’ve teamed up with our friends at All-Clad to bring you Pans With a Plan —a fresh new series sharing smart techniques, tasty recipe ideas, and all sorts of handy tips for cooking novices and seasoned pros alike. Here, food writer and recipe developer Asha Loupy shows us how to make fluffy, golden skillet focaccia (it’s so easy!) using All-Clad’s D3® Stainless 4-Quart Sauté Pan . Fun fact: When I worked at a bakery in Sacramento as a teenager, my nickname was Asha Focaccia. So, needless to say, I really like focaccia. That pillowy, yet springy bite. Those willy-nilly bubbles from dimpling, leaving little nooks ‘n’ crannies for toppings to nestle into. The crunch of big, flaky salt crystals adorning the top. Be still my carb-loving heart. Read More >> from Food52 https://ift.tt/3ukmX49

Eating produce without washing it 🤮 View Entire Post › from BuzzFeed - Food https://ift.tt/2Re0qHc

https://chicago.eater.com/2021/4/29/22399621/michelin-restaurants-chicago-stars-2021 from Eater - All https://ift.tt/3eHQ0aV

Jeff Zalaznick, Rich Torrisi, and Mario Carbone at ZZ’s Sushi Bar | Seth Browarnik/WorldRedEye.com The pandemic didn’t stop the New York City-based restaurant group from opening new locations of Carbone, Sadelle’s, Parm, and more For restaurants, 2021 has brought some degree of hope. As workers — and diners — get vaccinated, restaurant dining rooms are beginning to more closely resemble pre-pandemic scenes. But the costs of 2020 linger. Many restaurants are struggling to hire staff . Months worth of deferred rent payments now due could push more to close for good; scores of restaurants already have. And then there’s Major Food Group, the powerhouse restaurant group that’s on an expansion tear. Over the past four months, while restaurants all over the country have slowly attempted to regain their footing, MFG has opened four restaurants and announced plans for several more. The New York City-based group, founded by Mario Carbone, Rich Torrisi, and Jeff Zalaznick, kicked off the ye

Getty Images https://www.vox.com/the-goods/22406332/indoor-dining-restaurants-vaccinated-risk-covid-19 from Eater - All https://ift.tt/2QLQzJ1

April showers bring great dinners? Indeed. Though the top two recipes are sweet treats (you’ll see), this month was full of savory knockouts, like slurpable noodles, a speedy-as-heck sandwich, and extra-lemony rice that goes with anything. Take a stroll through our most popular new recipes below, then let me know what you’re cooking up these days. From Our Shop our line! Five Two Wooden Spoons $25 – $99 More Styles our line! Five Two Ultimate Carbon Steel Wok $129 10. Moqueca-Inspired Egg Stew A cozy vegetarian stew “perfect for nights when you want something warming and comforting yet still light and bright in flavor,” writes EmilyC . Read More >> from Food52 https://ift.tt/330oXCz

Aren't we all missing the good old days? View Entire Post › from BuzzFeed - Food https://ift.tt/3gQE3Cs

We're looking beyond your toppings. View Entire Post › from BuzzFeed - Food https://ift.tt/2QG0O1i

Your future hungry self will always thank you for these. View Entire Post › from BuzzFeed - Food https://ift.tt/3gQVcw6

Orzo is pasta pretending to be rice, and nobody is upset about it. It’s a perfect shape for "grain" salads that won’t glop or go stiff after a few hours in the sun. The spoonable shape makes it a natural addition to warm soups and stews too, and it takes on the flavor of meaty entrees like a champ. In the spirit of orzo appreciation, here are 23 wonderful ways to use it. Our 30 Best Chicken Recipes for Grilling Season (It's Here!) 10 Vegetables That Thrive in Pots, No Garden Required Salads 1. Grilled Zucchini Orzo Don’t have a grill or grill pan? Roast or broil the vegetables here instead, especially the garlic. I’ve written a love letter to this recipe before, specifically the contrast created by the orzo-to-zucchini ratio and the wildcard ingredient of sesame oil. Read More >> from Food52 https://ift.tt/3gQ9EVc

This is not for picky eaters! View Entire Post › from BuzzFeed - Food https://ift.tt/3vzmRWv

He probably got the order WRONG because he’s a GUY | Shutterstock Blame the company offering you cheap rates by underpaying its workers, not the underpaid workers *pinches bridge of nose* Look, everyone is still getting used to some new normals, one of which is the proliferation of grocery delivery services like Instacart. On the surface it seems great — someone else brings your groceries to you! But, as with any service that relies on the folly of humans, there are setbacks and mistakes. Maybe you asked for low-fat mayonnaise, and the store was out, so the person bought you Miracle Whip. Maybe there are a few bruises on your apples, or maybe they couldn’t find the apples so they swapped them out for something else, maybe even something ridiculously un-apple-like, such as onions. Annoying, yes! Maybe even ridiculous, yet still people should roll with it, understanding that mistakes happen, especially when you’re using a service that brings groceries to your door. But sometimes peo

As the restaurant industry inches toward normalcy, many of those who launched pandemic-era pop-ups are wondering what’s next Former Gramercy Tavern pastry cook Lauren Tran never expected her assortments of ube and coconut mousse chiffon cakes, longan macarons, and bánh bò nướng — a pandan-flavored tapioca and rice flour pastry — to appeal beyond her social circle. But when the recent pastry school graduate’s bánh boxes , a mix of Vietnamese desserts and French pastries, started selling out in minutes each week on Instagram, it turned her previous life plan on its head. “I was able to lean into who I am as a Vietnamese-American woman,” she says. Now, Tran is looking to translate that success into a business, Bánh by Lauren, that honors Vietnamese desserts with the respect and regard she sees given European and Japanese baked goods. Amid the endless stream of destruction that the pandemic blasted at the restaurant industry, pop-ups started by laid-off workers quietly shone as a tiny b

The 40 cent increase comes into effect May 1 https://montreal.eater.com/2021/4/29/22408552/quebec-restaurant-lobby-arq-against-minimum-wage-increase-pandemic from Eater - All https://ift.tt/3eIfTaB

Castelvetrano olives are named after an eponymous town in Sicily, where they’re grown both for pressing into olive oil and simply for snacking (you might find one in your next martini, too!). Unlike the typical green olive you’d find in a salad or entrée, Castelvetranos’ mild flavor comes from being harvested at a younger stage, and because they’re typically packed in a brine that has less salt than other jarred olives. The flavor of these bright green gems leans subtly sweet and buttery, with a mellow tang. When compared to the ubiquitous little green olive in a can, the Castelvetrano is larger and substantially meatier, meaning it truly is an olive you can sink your teeth into. All of these attributes make for an olive that is simply perfect for baking bread. The reduced salt content means less interference with your intended flavor profile (much like a baker who prefers to use unsalted butter so the salt content is completely under their control) and the thick, meaty olive flesh ma

Two weeks in a Korean quarantine facility took my sense of time, space, and rational thought — but never my appetite We’ve all experienced some form of isolation over the past year due to the COVID-19 pandemic — either sanctioned by the government or by personal choice. My most potent experience of solitude was a mix of both: 14 days quarantined in South Korea, per the country’s strict travel policies, after traveling from New York to my hometown in December 2020 to visit my parents for the first time in seven years. At a quarantine facility in Pohang, about 170 miles southeast of Seoul, I was given a room with an ocean view but no furniture other than a chair, a desk, and a small refrigerator. I slept on the floor and was not allowed to leave, even for exercise. Knowing that in two weeks I would get to hug my parents made it bearable. That, and the surprisingly incredible and abundant food, which would be dropped onto a chair outside my door three times each day. A phone call, not

Empowering the Diner is a BIPOC-focused event series designed to help attendees flex their purchasing power at bars and restaurants https://dc.eater.com/2021/4/29/22407573/empower-the-diner-virtual-events-wine-tasting-bipoc-customer-service-dc from Eater - All https://ift.tt/3u4cGbP

Philly’s outdoor dining permits expire at the end of the year. Some advocates argue they should be a part of the city for good. https://philly.eater.com/2021/4/29/22408167/outdoor-dining-permits-permanent-future-philly-restaurants from Eater - All https://ift.tt/3aK9FGf

The spongy Italian flatbread is enjoying renewed popularity at both new and established bakeries, Italian markets, pizza shops, and upscale restaurants https://dc.eater.com/2021/4/28/21131833/best-focaccia-dc-bakeries-restaurants-trends from Eater - All https://ift.tt/2RdEADG

Little ways to shop smarter and stretch ingredients in your home kitchen. View Entire Post › from BuzzFeed - Food https://ift.tt/3u8Ie0o

Dry mein at Sam Sato’s | Photo by Bill Addison Where to eat and drink in one of the most beautiful places on earth Everything you’ve heard about Maui’s radical beauty is true: the undulation of the mountains and the lowlands, the cream-toned beaches that yield seamlessly to sea and sky, the volcanic rocks slicing through the million shades of green. Maui is larger than O‘ahu, though the forested reserves bookending its eastern and western points mean that its more populous towns are concentrated toward the island’s center — ideal for short, scenic road trips between restaurant-hopping. Scores of dining rooms take advantage of the natural splendor, overlooking beaches or sitting along foothills or high perches ideal for watching pyrotechnic sunsets. But just as often, seeking out the most righteous meals in Maui means venturing to a plain-faced strip mall. A concise cross section of options defines this list: a handful of tourist destinations worthy of their popularity, a few loca

Biden’s not taking away your meat, as Republicans claimed this weekend. But partisan conflict over eating animals is just getting started. https://www.vox.com/policy-and-politics/2021/4/26/22403599/biden-red-meat-ban-burger-kudlow from Eater - All https://ift.tt/3vj3DUO

Photo: Pepperidge Farm What’s the next adult-aimed flavor going to be? Roasted brussels sprouts? Beef tartare? Existential ennui? Like the Riverdale s and Winx Club s of the world, Goldfish crackers are getting an edgier, more adult reboot — starting with a new spicy flavor, made in collaboration with Frank’s RedHot sauce. Like the hot sauce, the crackers will carry notes of vinegar and cayenne pepper. Hot and spicy is the most-requested flavor for Goldfish on social media, according to a press release announcing the new product. Janda Lukin, chief marketing officer for Campbell Snacks — which owns Pepperidge Farm’s Goldfish — told USA Today that the goal of the spicy cracker is to attract adult consumers. “This flavor is for the older, mature audience, who requested and can handle the heat,” said Lukin, who also revealed that the brand is working on additional flavors aimed at adults. (Roasted brussels sprouts? Beef tartare? Existential ennui?) As Lukin pointed out to USA Tod