Dip Recipes

This quiz will really bring you comfort. View Entire Post › from BuzzFeed - Food https://ift.tt/GTcnEY3wJ

I noticed there was a shift. I started seeing Shin Ramyun everywhere in New York City—drugstores, supermarkets, and even corner bodegas. In a local dollar store in Washington Heights, I watched a girl rush out of line (“Will you save my spot?”) to grab a couple packs of the stuff, flashing a smile at me as she returned with the red squares, “I’m obsessed with these.” Read More >> from Food52 https://ift.tt/7rqxXBygN

"Everything you can think of that would disgust you happens every single day, and you eat the food." View Entire Post › from BuzzFeed - Food https://ift.tt/7Bh51IyeO

Even though they have different names, scallions and green onions are actually the same vegetable . Spring onions, on the other hand, are a classic third-wheel situation. They’re entirely different. Scallions and green onions are the same type of onion, just sold under different names. Both are part of the genus Allium family (which includes other greens like leeks, garlic, onions, and shallots) and you can use scallions in recipes that call for green onions, and vice versa. From Our Shop our line! Five Two Organic Cotton Reusable Produce Bags (Set of 8) $29 our line! Five Two Wooden Spoons $25 – $99 More Styles our line! Five Two Silicone Spoon Set $49 More Colors A 3-Ingredient Charred Scallion Pasta for Spring Weeknights Scallion Egg Noodles So where do spring onions fit into this? They’re similar. In fact, so similar that after a few too many bartender-made cocktails, you might start to confuse them w

It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. Today: With some special ingredients and a bit of patience, you can easily make crumbly, salty feta cheese at home. Mary Karlin , author of Mastering Fermentation , shows us how. Read More >> from Food52 https://ift.tt/RcNJtWvlG

Rosemary Home I aspire to drink from ornate, vintage goblets One of my very favorite bars, a tiny Brooklyn tiki bar called Shaka Shaka , serves some of its best drinks in vintage glass goblets that make each one feel more interesting than those at the much more expensive cocktail bars nearby. There’s something about these glowing, patterned glasses, in mismatched shapes and colors, that make an experience as simple as drinking some wine (or a very strong piña colada) feel much more personal. I was recently taken by one such goblet, whose shape and general hands-on-hips attitude gave me the distinct impression it was judging me deeply. I love these sorts of beautiful-yet-silly pieces even more in an otherwise-plain dining room (say, mine) where they pop against the backdrop of Ikea plates and mechanics towels I use in place of napkins. Rather than stand out awkwardly, they make simple, budget-conscious place settings feel like the intentional backdrop for this, the main character,

We'll happily shout it from the rooftops: We're the hugest fans of chef, restaurateur, and cookbook author Yotam Ottolenghi . His recipes are bright, fresh, seasonal, and full of flavor—with complex and multilayered combinations of herbs, spices, and umami-filled game-changers ( black garlic and pomegranate molasses , you're our new best friends). But we also love Ottolenghi's food for its comforting, homemade appeal, which leans on quality ingredients and achievable techniques to make the recipes sing. Now, he’s entering another new and delicious venture: dinnerware . In an incredible, colorful collaboration with design house Serax, Ottolenghi’s new FEAST collection is the latest display of his vibrant vision for hosting joyful (and always delicious) gatherings. The collection, which you can purchase through the Food52 Shop , includes serving platters , serving bowls , and a full set of dinnerware that ranges from salad plates and pasta bowls to dinner and dessert p

Paint has the ability to make or break a space—without a doubt. A warm beige in a room with no natural light can read a bit sad, but that same beige in a room with a wall of windows can appear luxurious and earthy. Even white paint colors, we know, have a ton of variation, and interior designers swear by lots of different ones. Knowing this, it can become quite stressful to pick colors for your home, especially if you err on the side of indecisiveness in other areas of your life. I recently moved into a new apartment, and I was more careful with color choice than I ever have been—I wanted to get it right. And I did get it right, but it still took a bit of trial and error. That’s part of the game, though, and it’s also part of the fun! Picking paint certainly doesn’t have to be too serious. It is reversible, after all. Read More >> from Food52 https://ift.tt/wDTBmj3tN

I don't think you know the menu as well as you think you do. View Entire Post › from BuzzFeed - Food https://ift.tt/bfvLSsQgV

Make some cute memories! View Entire Post › from BuzzFeed - Food https://ift.tt/QPBs0MZCn

Finally, the overseas icon has landed in Aus. View Entire Post › from BuzzFeed - Food https://ift.tt/0tHGAIsub

Blessed be the fruit in Florence Pugh's kitchen. View Entire Post › from BuzzFeed - Food https://ift.tt/DNBeQoyYh

I'm soooo sure I can get this right! View Entire Post › from BuzzFeed - Food https://ift.tt/ZoKQlPa9k

"Mother of Pearl!" View Entire Post › from BuzzFeed - Food https://ift.tt/LMgw6iTRV

It's time to replace that dull knife with one that can *actually* slice through things with ease. View Entire Post › from BuzzFeed - Food https://ift.tt/3XQ8Cycea

Choose wisely! View Entire Post › from BuzzFeed - Food https://ift.tt/mjoDvhn9s

Only the toughest prevail. View Entire Post › from BuzzFeed - Food https://bzfd.it/3Ge6inP

The answers are at the bottom of a bowl of ramen… View Entire Post › from BuzzFeed - Food https://bzfd.it/3uax4eh

Chick-Fil-A who? View Entire Post › from BuzzFeed - Food https://bzfd.it/3o8JnEn

If thousands of reviewers have used this magnetic air fryer cheat sheet to live their most delicious lives, so can you. View Entire Post › from BuzzFeed - Food https://bzfd.it/3g6yRJ9

Love is on the menu, y'all. 💌 View Entire Post › from BuzzFeed - Food https://ift.tt/3GnI7DH

Both are truly amazing. View Entire Post › from BuzzFeed - Food https://ift.tt/34hsRKS

There are French desserts in the vicinity of which you dare not breathe, lest they crumble, deflate, or melt with your disturbance. Quelle horreur! These are the soufflés (all that swell), the puff pastry (all those layers), the petits fours (all the microscopic artistry), the yule logs (all that fake dirt). And please don't get me started on the precious macarons . From Our Shop our line! Five Two Silicone Baking Mat $15 de Buyer Nonstick Silicone Macaron Baking Mat $29.95 JK Adams Tapered French Rolling Pin $24 More Sizes How to Whip Egg Whites for Lovely, Luscious Peaks Yes, *You* Can Make Macarons At Home! Our Best French Dessert Recipes 1. Crème Caramel Okay, you daredevils: This one's for you. It's the most challenging dessert in our quintet because you have to make caramel and custard and endure a 12-hour chilling period. And once that's all squared away, you must then inver

Sleep Smarts is your guide to shut-eye—with trusty tips, product recs, and new routines for a better night’s rest. The best sleep of my life was thanks to a combination of fresh pajamas, jet lag, falling rain, and the background murmurings of Bravo’s Below Deck, a reality television show about the interpersonal dynamics of a mostly dissatisfied megayacht crew. But what works for me is not, apparently, what works for the rest of you. Read More >> from Food52 https://ift.tt/3AFYtG9

When you want a refreshing snack, grab a bunch of grapes. When you need to dress up a cheese board with something full and fancy, grab a bunch of grapes. When you’re staging your house and need to fill a fruit bowl on your kitchen island because that’s what the Property Brothers do, grab a bunch of grapes. Needless to say, table grapes are always good to have on hand. But what’s the best way to store grapes so that they stay plump and are ready to eat at a moment’s notice? Pick up a big bunch of grapes—red or green, seedless or not—from the grocery store and you’ll find that they generally come in a perforated plastic bag. Handy for toting in and out of your cart? Yes. Environmentally friendly? Not so much. Despite the fact that grapes are often displayed on tiered shelves, or in a big basket, they should be refrigerated in the crisper drawer to extend their shelf life. You can keep the grapes in the original plastic packaging or ditch it if you happen to own a fancy porcelain fruit

"Once you see how delicious the results are compared to the canned stuff, it's life changing." View Entire Post › from BuzzFeed - Food https://ift.tt/3u6Jx2T

Upsize your combo...and your family! View Entire Post › from BuzzFeed - Food https://ift.tt/3rVem7O

Mix honey with a cup of hot black tea and a lemon wedge for an instant throat relief. Or drizzle over crostini with ricotta and figs. Or toss baby back ribs in a combination of honey and hoisin sauce for a sticky-sweet meal. Needless to say, there’s a lot that you can do with honey—but do vegans eat honey? Vegans have different opinions about what animal products they are comfortable consuming or wearing, but as a rule of thumb, veganism means eschewing anything that is an animal byproduct. So in short, no, honey is not vegan. But in order to really understand why most vegans don’t eat honey, you have to understand how it’s made. Read More >> from Food52 https://ift.tt/3r8WXcO

Chef Tadashi Yoshida’s chases his version of the American dream by opening Yoshino in New York City Tadashi Yoshida is considered one of the best sushi masters in Japan. After the success of his restaurant Sushi No Yoshino in Nagoya, he decided to try and make his mark in the United States. “I thought, why not bring myself to the center stage of the world, New York City?” And so, he opened Yoshino in NoHo last September, with an impressive 20-course omakase-style sushi experience. Yoshino joins a bevy of luxe sushi restaurants in NYC, but what makes Yoshida’s restaurant stand out is his dedication to rare ingredients, unique cooking techniques, and masterful skill level. He learned many of his techniques growing up at his father’s sushi counter Sushi No Yoshino in the Gifu prefecture in Japan. He then fine-tuned even more cooking skills working in a French restaurant in Yokahama before taking over his father’s spot and bringing it to Nagoya. His signature dish, Yakisaba sushi, uti

Louiie Victa/Eater A dusting of the Japanese spice mix creates the perfect balance of heat and sweet In 2011, I was a 24-year-old Capitol Hill staffer living in Washington, D.C. Back then, D.C. hummed with a vibrancy and idealism that felt both quixotic and ambitious. It was due in large part to then-President Barack Obama, who was still in his first term in office. This new burst of energy could be felt around town, inspiring everything from neighborhood revitalization (or gentrification) and new restaurant and bar concepts. I couldn’t help but feel inspired as well. For my birthday that year, my girlfriends got together and bought me a seat in a cooking class hosted by Erik Bruner-Yang , an up-and-coming chef who planned to open a new restaurant called Toki Underground later that year. During the class, we focused on the art of forming and frying delicate pork gyoza. Chef Bruner-Yang also taught us how to make the thick, meaty tonkotsu ramen broth he would offer at his restaura

It’s 7 a.m. I’m half-asleep and my hair is in total disarray. I turn on the lights in my kitchen to the softest setting possible because I wish I was still sleeping. I brew a pot of coffee, pour it into my mug, add three sugars, and take a long, slow sip while Hoda Kotb begins to tell me about the latest headlines. After consuming enough coffee and gloomy news, I begin to think about what to cook for breakfast, which, like many Americans, is eggs. But when the sun has barely come up, the last thing I want to think about is how long to boil the eggs for my breakfast sandwich. To save you (and me) some early morning mental math, I created what I think is a pretty handy guide for everything from soft-boiled eggs to perfect hard-boiled eggs. From Our Shop Egg Holder & Cutter (Set of 2) $26 More Colors Sale! Demeyere Stainless Steel Egg Poacher & 1.5QT Skillet $69.99 $49.99 Ceramic Deviled Egg Serving Platter $59 How to

Simply Living is a column by Christine Platt, aka the Afrominimalist . Each month, Christine shares her refreshing approach to living with less, with clever tips for decluttering, making eco-friendly swaps, and creating a more mindful living space that's all you. There’s something about the start of a new year that inspires us to do better—and live better. Whether it's making resolutions regarding personal milestones or committing to an aspirational goal, many of us find ourselves ready to take on matters we’ve set aside for far too long. And often, that includes confronting areas that we need to declutter and organize. Read More >> from Food52 https://ift.tt/3G8fxWB

Maybe you’ll find love! View Entire Post › from BuzzFeed - Food https://ift.tt/3u2qir9

Chocolate all day long! View Entire Post › from BuzzFeed - Food https://ift.tt/3u5rSse

From breakfast 'til dessert, we've got you covered. View Entire Post › from BuzzFeed - Food https://ift.tt/3H85nqd

Strawberries = the pink character View Entire Post › from BuzzFeed - Food https://ift.tt/33N4s0b

Please stop serving food in SHOES. View Entire Post › from BuzzFeed - Food https://ift.tt/35pS0DW

Hogwarts runs on Dunkin'. View Entire Post › from BuzzFeed - Food https://ift.tt/3tXXDDB

Everyone should've had cheesecake and samosa before. View Entire Post › from BuzzFeed - Food https://ift.tt/3rQ3acL

It's time for a change. View Entire Post › from BuzzFeed - Food https://ift.tt/3H9EUJ6

Just when you thought you’ve figured wine out, a new style of wine hits the scene and it’s time to catch up or you’ll be left behind. Enter: skin-contact wine. You may have noticed a new category listed on your favorite restaurant’s wine list, or an unfamiliar array of wine colors on the retail shelves. Don’t fret! Skin-contact wine, which is commonly referred to as “orange wine,” has been around for centuries but really became mainstream in the last decade. So what made this rare, ancient way of making wine the most asked for wine over the last few years? Was it the growing presence on trendy wine lists and retail stores? Are we to thank Action Bronson and his love of French natural wine bars? It doesn't matter! Skin-contact wine is here to stay. Here’s the cliff notes on skin-contact wines Don’t be alarmed when you hear the terms skin-contact and orange wine being used interchangeably. When it came to brand marketing, the term “orange wine” won the popularity contest and the re