Dip Recipes

These are both parent and kid approved 👍 View Entire Post › from BuzzFeed - Food https://ift.tt/3lg4y6B

Mayo is probably the most controversial condiment. View Entire Post › from BuzzFeed - Food https://ift.tt/3j52hss

No Space Too Small is a brand new column by Laura Fenton that celebrates the idea that you can live well in a small home. Each month, Laura will share her practical findings from years of observing how people live in tight spaces, and her own everyday experiences of living small—from the hunt for the perfect tiny desk and managing everyday clutter to how to smooth the frustrations out of cooking in a galley kitchen. I live in a small space by choice . My 690-square-foot apartment is not tiny, but it is relatively small for a family of three. ( The median house size in America is about 1650 square feet, and the average size of new houses exceeds 2,000 square feet.) I chose to live small so we could stay in New York City and not go broke. Read More >> from Food52 https://ift.tt/2VmDxUa

With so many furniture brands to choose from, it can be difficult to get a sense of which ones really are all that and which are worth a pass. Things that look great on Instagram might not fit your space, or you might be worried about ordering from big-box retailers if no one in your friend circle has ordered from it yet. That's why we went straight to our trusted group of interior designers for the best furniture brands that make them and their clients swoon. Their favorites range from well-known brands to under-the-radar names, and include a wide range of budgets, too, so you're definitely going to find your new favorite shop here. Read More >> from Food52 https://ift.tt/32dO6HY

The Saweetie Meal | McDonald’s The rapper’s signature order features a four-piece McNuggets at a time when demand for chicken is outpacing supply McDonald’s announced it’s continuing on the limited-edition celebrity collaboration meal track, this time with rapper Saweetie. The Saweetie Meal , debuting August 9, features a Big Mac, a four-piece Chicken McNuggets, medium fries, medium Sprite, Tangy BBQ Sauce, and something called “Saweetie ‘N Sour” sauce. Recently, Saweetie has emerged not only as a musician, but as an amateur chef. She published a set of recipes for things like “Oysters a la Top Ramen” and “Secret Alfredo Sauce” on The Ringer , and will be featured in Paris Hilton’s new cooking show, Cooking With Paris . She also went viral for putting ranch dressing on pasta . In a statement, Saweetie says she hopes her love of mashing up flavors is apparent in her meal. “McDonald’s and I run deep – from growing up back in Hayward, California, all through my college days – so I h

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New York City Fire Department https://ny.eater.com/2021/7/29/22599054/nyc-sommelier-caleb-ganzer-arrested-charged-arson from Eater - All https://ift.tt/377GYRf

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, an explainer on baps, a bun you’ll want to use to house sausage, eggs, and burgers alike. Baps are soft, leavened rolls, typically eaten for breakfast in the United Kingdom—but I find they also serve as a pretty stellar hamburger or egg sandwich bun. The distinction between a bap and bun you’d typically use for a burger seems to primarily revolve around the fat used in the recipe, with some claiming a true bap must be made with lard. Read More >> from Food52 https://ift.tt/3fej5fo

Courtesy of Diane Lam https://pdx.eater.com/2021/7/29/22600688/confronting-the-storm-deadstock-butterscotch-cakes from Eater - All https://ift.tt/3xdRYqW

I was raised by a family of schoolteachers, which meant that we all dreaded the month of August. The school season was just around the corner and thus, the end of summer was drawing near. In our house, you weren’t allowed to ask “when’s the first day of school?” or turn to my parents and say, “oh, are you excited to go back to work?” You would swiftly be cut off before you could finish the sentence because who wants to think about going back to school in the middle of July?  But in August’s defense, there are some pretty wonderful things that happen this month, too. A streak of beautiful weather, and a bounty of incredible produce to take advantage of. Think eggplant, tomatoes, corn on the cob (finally!!!), plus sweet berries and stone fruit . So don’t think about the list of school supplies that will soon show up in the mail or the fact that you have to eat a cafeteria lunch at 10:58 a.m. For now, embrace several more weeks of summer with these recipes to make all throughout the m

Man, I'm craving some Chipotle! View Entire Post › from BuzzFeed - Food https://ift.tt/3xe8AyE

It’s a few hours, maybe a day or two at most after Thanksgiving, and you’re hungry. Or maybe you’re not hungry but you’re craving pecan pie . And turkey. And mashed potatoes and stuffing and green beans and Grandma’s corn casserole and cornbread and cranberry sauce . You know, the fixin’s. So you go to the fridge or the freezer to grab a storage container packed to the brim with leftovers from Thanksgiving dinner and wonder, “is this safe to eat?” How long does leftover turkey last? On this very site we’ve dedicated a contest and many, many posts to tips on how to let all those Thanksgiving leftovers live their best lives—because eating leftover Thanksgiving turkey for an entire week straight can wear down even the most avid of poultry fans. Read More >> from Food52 https://ift.tt/3rQxELi

Follow the Pattern is a monthly column from furniture maker and upholstery expert (and Home52's Resident Design Wiz) Nicole Crowder. Nicole is here to show us how to breathe new life into old furniture, reuse and repurpose materials, take chances with color and pattern—and develop a signature aesthetic. Today, she shares her tips for transforming a galley kitchen into one you love. For years I wanted the kitchen to be my favorite room in my apartment . It is, after all, where research says people gather and socialize the most in your home. For me personally, it’s also the space I spend the majority of my time in—ya know, as a gal who is forever snacking or mixing a drink. It’s the space I always hope to fill with juicy colors and textile and cookbooks, so it sparks inspiration to cook delicious meals. And yet, it always ends up being the one room that causes me the most frustration. Read More >> from Food52 https://ift.tt/37bDwoE

This is the Aussie icecream hybrid of my dreams. View Entire Post › from BuzzFeed - Food https://ift.tt/3fbCnBT

"McDonald’s employees gonna be FED TF UP." View Entire Post › from BuzzFeed - Food https://ift.tt/3zOPtwP

Photo by Jens Kalaene/picture alliance via Getty Images https://la.eater.com/2021/7/29/22600363/los-angeles-coronavirus-surge-pandemic-summer-2020-restaurants-covid-19-outbreaks-news from Eater - All https://ift.tt/3yfyO5c

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I grew up a Korean-American Presbyterian girl in New York’s lower Westchester county, in a town that was predominantly Irish and Italian-Catholic, but was also home to many Jewish-American families. I will always credit my best friend, Liz, who lived next door, for being my gateway into a lifelong exposure of Jewish culture: lighting candles on Hanukkah; accompanying her to temple where we’d chase each other (instead of her going to class); cracking up over Mel Brooks movies on our sleepovers; her trying to teach me to read Hebrew; and how my first teaching job out of college was at a Hassidic preschool in Stamford, Connecticut. As Morah Caroline, I taught children how to make challah , led brachas before meals, and kept Kosher in my professional life (while downing non-kosher everythings at her nearby apartment after work). The memories of being an “honorary member” of a Jewish family remain truly some of my happiest, and still make for the best times as an adult, right down to havi

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That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52's Resident Cheese Plater. With Marissa's expertise in all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you probably have on hand—we'll be crafting our own cheesy masterpieces without a hitch. This month, Marissa is sharing how to make the most out of shopping for cheese. Shopping for cheese can be an intimidating process. There are countless styles to choose from, wide price ranges, different milk types, and many countries of origin. In my years of cheese plating, I’ve learned to always invest in good cheese, specifically cheese from a farmstead or small-batch dairy farm. Typically at these smaller operations, the animals are treated sustainably, and the cheesemaking process isn’t completely mechanically produced. The cheese is the base of your creation, acting as the founding flavors to build pairings upon. With high-quality ch

Potatoes are the heroes of every dish. View Entire Post › from BuzzFeed - Food https://ift.tt/2UTzaAj

Denise Truscello/Getty Images MGM Resorts International https://vegas.eater.com/2021/7/29/22600166/mgm-resorts-ceo-vaccinated-employees-covid-restrictions-coronavirus-pandemic from Eater - All https://ift.tt/3iTPtEU

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Yalonda M. James/The San Francisco Chronicle via Getty Images The highly infectious delta variant of COVID-19 is explosively spreading among the unvaccinated. Fears of breakthrough infections and efforts to stem the tide threaten to throw restaurant owners, workers, and diners alike into further uncertainty. For a few months, it seemed like the U.S. was on the path toward post-pandemic life, with constant mask-wearing and endless anxiety largely a thing of the past. Highly effective, widely available vaccines had curbed case counts and allowed people to gather safely across the country throughout the spring and early summer. In May, the Centers for Disease Control and Prevention announced that the fully vaccinated could, for the most part, stop wearing masks indoors. Diners and restaurant workers alike were able to relax as bars and dining rooms filled back up and friends met to celebrate some form of normalcy. But the emergence of the highly contagious delta variant — which now

Sometimes I wonder what I did before I had my beloved air fryer . It comes in clutch when I want crunchy fries, veggies, chicken wings , and even croquettes when I’m feeling fancy. And in an unexpected twist, it also makes creamy plates of pasta , which is music to my carb-loving heart. Plus, nothing else can crisp day-old leftovers like I just made it. Is anyone else getting hungry yet? The magic is that the countertop-friendly appliance rapidly circulates hot air down and around food, which cooks and crisps food in an absolute flash. But not all air fryers are the same—some are more small-space friendly while others can feed a family of four. The two things they all have in common though is that you’re guaranteed a plate of crunchy, crispy, delicious goodness and that you won’t be able to quit using it . Read More >> from Food52 https://ift.tt/3rFhwMm

Shutterstock Even renters with gas stoves can make meaningful changes now For decades, Americans have punted on the climate. But in 2020, as the pandemic trapped folks inside, the weather raged outdoors: fires in California, snow in Texas, hurricanes in the Gulf, the hottest year on record. Now, as many cities excitedly burst out of COVID restrictions, the weather forecast for 2021 may put a damper on that jubilation. “There is an ongoing conflict between the level of commitment you have to make and the convenience-sacrifice for environmental action that feels pretty real,” says Sarah Rich, a freelance editorial director who has written extensively at the intersection of food, design, and sustainability. “If you have to spend more money on something, or if it takes too long, or if it’s difficult to figure out, or requires a huge change in habits, then those are all barriers to adoption.” COVID took care of some of those barriers, forcing many of us to adopt new habits. We had t

I’m always looking for a good deal. I buy my clothes from resale sites and my glassware at antique stores—and before the pandemic forced us to eat at home every night, I regularly opted to make dinner instead of dropping $40 at a restaurant. This penchant for thrift often led me towards recipes that slant on the cheap side, but I discovered that most budget-friendly recipes simply don’t suit my lifestyle: hefty casseroles and pastas to serve a large family (I live in a two-person household); cheaper cuts of meat swapped in for thicker chops to make a big, meaty entree (I rarely eat meat, and when I do, I don’t want it to take over my meal); and ingredients purchased in uber-large quantities (my apartment has minimal storage). While these styles of recipe are indeed helpful to many, to find recipes I like and save money, I decided to take matters into my own hands in the form of a monthly recipe column called Nickel & Dine . Every one of these recipes makes at least four servings,

“Something is eating my so-and-so plant, what should I spray?” is a question I get asked… very often. My answer is always short and rather brusque: “Nothing, before you know what you’re up against.” There are almost one million insect species in the world but only three percent of them are viewed as pests. Indiscriminately treating anything that visits your garden plants in search of food or shelter with a wide-spectrum insecticide does more harm than good, because it kills everything that crawls and flies, including beneficial insects and the pollinators we need so badly. It’s also a waste of time, effort, and money—plus, it can create a health hazard for humans and pets. Read More >> from Food52 https://ift.tt/2WCT6Id

We know it's a crime against tradition, but we just can't get enough. View Entire Post › from BuzzFeed - Food https://ift.tt/3f31FST

Salmonella concerns are back, and this time you should check your spice cabinet. You’re used to hearing about recall alerts when it comes to romaine lettuce , salad mixes, baby carrots , and other fresh produce . But less often do you hear about salmonella outbreaks when it comes to dry, packaged goods like spice blends . But it’s 2021 and here we are. On Tuesday, July 27, McCormick announced a voluntary recall of three popular seasoning blends : McCormick Perfect Pinch Italian Seasoning, McCormick Culinary Italian Seasoning, and Frank's RedHot Buffalo Ranch Seasoning. At this time, no illnesses have been reported in connection to the salmonella outbreak. Heads Up: There's a Major Carrot Recall Right Now Dole Blueberries Have Been Recalled in Four States From Our Shop The Spice House Essential Spice Sets $55 – $130 More Options Cast Iron Spice Grinder $39 Magnetic Spice Rack $24 "McCormick has a

Potted shrimps, grilled ox kidneys, and plum pudding, oh my! View Entire Post › from BuzzFeed - Food https://ift.tt/3j0T0Bs

It's time to expect the unexpected. View Entire Post › from BuzzFeed - Food https://ift.tt/3zD73nA

To me, nothing says summer quite like the heady smell of smoke, emanating from a grill at a backyard BBQ . Enveloped by that smell, I'm likely to have friends nearby, an ice-cold beer in hand , and a freshly charred meal on the way. This very smell, recurring each weekend from May through August, makes me hope that summer will never end. But alas, when Labor Day inevitably rolls around, the twilight starts retracting earlier into the evening, and the weekly gatherings begin to slow, the bliss of summer also feels like it's slipping out of reach. And that may well be the case. But there's always time for a final stint outdoors with fire and lots of food . Read More >> from Food52 https://ift.tt/2Xrjmje

Aww yeah, the good stuff | Shutterstock/BW Folsom It’s time we consider a new truth I do a lot of my grocery shopping at the bodega on my corner, and my diet is shaped more by the produce — the trusty broccoli, a plastic tray of grapes, an occasional pre-sliced mango — I find on its shelves than I should probably admit on this food site. But it is through this kind of grab-and-go subsistence that I fell in love with turkey bacon. On a recent trip to buy breakfast essentials, I realized my corner store is halal — compliant with Islamic dietary law — and only sells turkey bacon, and not the pork I was looking for. The turkey variation was the same color as deli ham, the same shape as pork bacon, but without any sign of fat or marbling. I was not optimistic, but I grabbed some and headed home. In the pan, the turkey bacon was about as promising as it was on the shelf. Without any fat, it sort of steamed as it cooked through, letting off way too much water as I flipped it back and fo

"When eating a meal, I always finish my plate because I was told I was wasteful if I didn't. My husband will eat until he's full." View Entire Post › from BuzzFeed - Food https://ift.tt/2WqnLrT

Are you the type who breaks into hives the minute you think about making the perfect pie crust recipe? Or are you the one who stays calm and cool as your pin glides across the pie dough like a Ferrari down the Italian coast? (Or are you the type who's really in it for the eating, not the making? You're welcome here, too. Come one, come all! We've got a slice for you.) For me, there's no "common" dessert (as in, let's take croquembouche and Baked Alaska out of the running here) that makes me so frantic: The fear is deep-seated ; I suspect I was born that way. I will freeze every utensil, every ingredient, that might possibly come in contact with the cantankerous butter; I will stick my hands in an ice bath if I need to! All for the sake of an easy-to-roll, hard-to-flub, guaranteed-flaky-and-buttery pie dough recipe. Read More >> from Food52 https://ift.tt/3fp1n9d

Up your cooking game for less with these appliances, kitchen tools, and storage products. View Entire Post › from BuzzFeed - Food https://ift.tt/3y5HjzP

Image: Krispy Kreme It’s called the Nexus Level https://www.theverge.com/tldr/2021/7/28/22597592/krispy-kreme-xbox-doughnut-donut-uk from Eater - All https://ift.tt/2WlfDc6

Kelsey Shoemaker/EDFW According to the “Top Chef” alum, there’s so much more to the vibrant world of Southern food than mac and cheese https://dallas.eater.com/2021/7/27/22594195/chef-tiffany-derry-roots-southern-table-dfw-restaurant-southern-cuisine-hospitality-industry from Eater - All https://ift.tt/374uqtY

How to make Van Leeuwen’s savory-sweet flavor using Kraft mac and cheese A few nights ago, I had the pleasure of stopping by Palizzi Social Club — a hundred-year-old members-only Italian spot in South Philly — for an after-dinner drink. At the bar, in between rounds, my friend suggested that since we’d already eaten, we should order Palizzi’s famous dessert instead. Soon after, we were digging into a big old slice of Mom’s Ricotta Cheese Pie: rich, crumbly, tangy, salty, and sweet, with an almost-savory almond crust. With an Amarena cherry on top, the pie — a dessert complemented by the savory flavor and creamy texture of cheese — was the perfect nightcap. Cheese and sugar — or creamy richness amplified by sweetness — is a match made in heaven, but you wouldn’t know that based on the indignation people registered when Van Leeuwen announced its limited-edition Kraft macaroni and cheese ice cream . The chorus of voices reacted with confusion and revulsion and even outrage. “Cheese ice