Dip Recipes

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Ramadan , which always occurs in the ninth month of the Islamic calendar, is a time for deep reflection and spiritual revelations among members of the Muslim community who practice the religion of Islam. During this holy month, observant Muslims take part in the practice of fasting, which means that they don’t eat or drink anything from sunrise to sunset. This year, Ramadan commences at sunset on Friday, April 1, 2022 and ends at sunset on Sunday, May 1, 2022, but the specific dates change every year depending on moon sightings. The most important (and only) meals of the day occur during Suhoor, the first meal pre-dawn, and Iftar, the last meal after dark. Read More >> from Food52 https://ift.tt/bfhtpMC

Putting hot sauce on mac 'n' cheese is giving me MAJOR fire sign vibes. View Entire Post › from BuzzFeed - Food https://ift.tt/0q3KITW

When it comes to planning the ham for Easter or Christmas dinner (or any meal where a large-format pork will be the hero), a number of questions present themselves almost immediately: Where should I buy the ham? What type of ham should I buy? Bone-in or boneless? How much ham per person? and so on. Odds are your holiday meal has been a bit smaller in recent years, but intimate gatherings with family and friends are starting to get back to normal. These questions remain just as important when serving your household of three as they were when you were hosting 20. It’s intimidating enough to host a larger-than-normal group of loved ones and the cost of food, wine, and festive décor can add up fast . You don’t want to spend more than you need to, so, let’s break down exactly how many pounds of boneless or bone-in ham you need per guest. From Our Shop our line! Five Two Essential Roasting Pan & Rack $149 More Options Berti Italian Cornotech-Handled Carvin

While February was full of belly-warming porridge and garlic-flecked sausage ragù , March’s most popular new recipes are decidedly springier. Tell me—what are you whipping up these days? Number four, below, is at the top of my wishlist. From Our Shop Le Creuset Signature Enameled Cast Iron Bread Oven $290 More Colors The Rope Co. Braided Nautical Lobster Rope Doormat $95 – $222 More Options 10. Salmon Coulibiac With Dilly Sour Cream Salmon has never felt so tended to. This recipe from Melina Hammer is a weekend project, yes. But a worthy one. Read More >> from Food52 https://ift.tt/GuoQWN9

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If there’s one object in my kitchen that gets more oohs and aahs than anything else in the room, it’s my Dansk Købenstyle butter warmer . A small-scale saucepan in a warm shade of plum, it never leaves my stove except to get washed. Lest you think it serves aesthetic purposes alone, let me underline the fact that I use it every single day—no, multiple times a day. It is quite simply the prettiest little workhorse I’ve owned. Dansk has been a familiar brand to me for a while; before I bought my first piece I'd seen pepper mills and trays in the homes of friends, and fawned over casseroles and silverware in vintage stores. The name Købenstyle, however, was less familiar to me. If you, like me, first heard the word and thought of København, you wouldn’t be remiss—these distinctive pots and pans were designed by Copenhagen-born sculptor and designer Jens Quistgaard. Read More >> from Food52 https://ift.tt/7lR9YC2

Unfortunately for Chick-fil-A, a lot of places serve chicken on Sundays. View Entire Post › from BuzzFeed - Food https://ift.tt/kTpJSCZ

I wish I was playing "Animal Crossing" right now. View Entire Post › from BuzzFeed - Food https://ift.tt/iFhMIRx

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Spiral sliced ham is, in fact, an American invention. Harry Hoenselaar, the founder of the HoneyBaked Ham Company, built the world's first spiral-slicing machine in 1924. The idea, he said, had come to him in a dream, and his prototype was assembled from "a tire jack, a pie tin, a washing machine motor, and a knife." If you're as enamored by the idea of this gorgeous meat helix as we are and wondering how to cook a spiral ham at home, you've come to the right place. Let's cut the fat, and get right down to the bone of how to treat your ham right, so you and your guests can properly feast on this succulent American classic. From Our Shop our line! Five Two Essential Roasting Pan & Rack $149 More Options ZWILLING J.A. Henckels Pro Carving Knife and Fork Set $199.99 exclusive Food52 Serving Platter, by Jono Pandolfi $84 – $131.25 More Sizes What Is a Spiral Ham? A spiral ham is, in a nutshell, a bone-in h

During the pandemic, everyone seemed to cycle through new routines: baking sourdough bread , getting together with old friends for virtual happy hours , or falling in love with a new at-home workout. I started habitually drinking smoothies at least once a day. I found myself completely reenergized after polishing off a pint glass filled with blended dragon fruit, bananas, peaches, pineapple, and mixed berries. My newfound ability to power through any sign of an afternoon slump was accompanied by an overzealous hand in the kitchen. I went from carefully measuring each type of frozen fruit before adding it to the blender to eyeballing everything. I lost my practiced touch and ultimately dumped the excess smoothie down the drain day after day…that is, until I was scrolling through Instagram one night and watched a story posted by my colleague, Food52's Associate Editor Caroline Mullen . She had whipped up a green smoothie earlier in the day and poured the leftovers into a silicone

No Space Too Small is a 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. When I published my book about small-space living two years ago, one of the most common questions that came up was: “How do I make a small room look bigger?” At first I was confused by this query; in all my years of living small, I had never consciously strived to make a room look bigger. My design goals had been how to live more comfortably or to sneak more storage into a tiny space. However, as the question came up again and again, I realized what people were asking was: How do you make a small space feel more spacious? Or, even more likely: Help! I’m overwhelmed by my small

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Every year, in the days leading up to Passover , Ziggy Gruber makes up to 1,500 pounds of charoset. For comparison, my mom will make no more than a pound of the chopped fruit and nut mix, and there will be some left over. But when has Gruber ever done anything on a small scale? David, who goes by Ziggy, is a third-generation deli man. His grandfather, Max, arrived in New York via Budapest at the turn of the century. He found work in delis across the city until 1927 when he opened his own, the Rialto Deli, with his brothers-in-law. The Rialto, they claim, was the first deli to open its doors on Broadway, just two years before the start of the Great Depression. Amidst the anguish of the era, the Rialto thrived, serving the likes of Ethel Merman and the Marx brothers. All three of them. Decades later, Ziggy’s father opened his own deli, on Madison Avenue and called it Genard’s. Once Ziggy came around, the family had moved, shuttered its prospects in the city, and opened a deli in decided

A crown of crowns. | Shutterstock It’s time to bring back manchettes Everything old is always new again in the food world. We’re drinking espresso martinis and eating baked Alaska. We’re dining under Tiffany lamps and hitching up our flare low-rise jeans before taking a flash photo of the bar nuts at Bemelmans . So if the retro and the slightly cringe is chic, then riddle me this: Why on earth aren’t I being served every piece of bone-in meat with an adorable little paper hat on it? Who must I slay to be presented with a drumstick fit for a king? I first became enraged by what I was missing when friends posted photos of themselves on honeymoon in Austria, where they were served fried chicken adorned with manchettes , or the little paper frills traditionally attached to the exposed bones of a piece of cooked meat. These frills have the practical use of keeping meat grease off your hands while you carve and eat your dinner, and honestly, now is the perfect time to start using them.

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Tovolo’s silicone jar scraper is a unitasker with infinite uses. I bought the Tovolo jar scraper to empty massive Skippy containers — but it can do so much more It took me more than 20 years to figure out how to properly empty all the peanut butter out of a jar. Things I tried, fruitlessly: Poking at the bottom edges with a butter knife. Sticking my entire hand in the jar (much more of it gets on your knuckles than your fingers). Using a piece of fluffy white bread to wipe down the sides. It wasn’t until a friend raved about the Tovolo all-silicone jar scraper that I realized the answer to my problems could be solved with $9. I’ve never been a big fan of single-use kitchen tools , deeming it wasteful to spend money on an item that can only do one thing. But at some point, when you’ve done something unsuccessfully too many times, a drastic change is necessary. The jar scraper, at its core, is very similar to a silicone spatula . But all the ways that it’s different make it incredi

The best people are Lucky Charms people. View Entire Post › from BuzzFeed - Food https://ift.tt/E7F6J3X

Loaves from Maison Landemaine | Maison Landemaine Where to get your traditional boules, baguettes, and brioche, plus sustainable sourdough and the perfect miche for jambon sandwiches, in the bread capital of the world In Paris, bread is an art form and everyone has opinions about the best artists. There’s a boulangerie — or a bread bakery — on practically every corner in the City of Lights, and about as many kinds of bread to choose from: classic, crusty golden baguettes; pain de seigle rye loaves; and buttery, flaky brioche. Many bread bakers adhere to old-school traditions, making loaves that look and feel like peasant breads of yore, while others are decidedly new-school, making everything from American-style sourdough to babkas and focaccias. Buying baguettes for a dinner party? Go ahead and tear off the nez — the nose, or pointy end — of the baguette on your way over. It’s French tradition that the baguette buyer is allowed to take a little reward. from Eater - All https:/

Even if you’re not a huge home cook, it’s likely that your stove sees quite a bit of action in the way of Stuck. On. Crud. Even something as simple as boiling pasta water often leaves streaks and marks (you know those salty little droplets that dry white?), and heating up a pot of pre-made soup is sure to leave a couple splatters. And if you’re actually often in the kitchen? Well, your stove top is really in for it. A splotch of tomato sauce from Monday, charred spinach from Tuesday, burnt bits of rice from Wednesday—before you know it, your burners, stove top, and knobs are slick with grease and coated with crumbs. Not only is this unappealing, but it can become a hazard when leftover bits find their way over to the flame or electric coal, Read More >> from Food52 https://ift.tt/SBMVqPz

Are you a Wicked Wings or Nashville Hot Tenders sort of person? View Entire Post › from BuzzFeed - Food https://ift.tt/BU7Srpv

Okay, but picture this: gin-soaked HCBs in a boozy Easter trifle. View Entire Post › from BuzzFeed - Food https://ift.tt/ws7Toca

Please, just turn your wipers off while at the drive-thru window. View Entire Post › from BuzzFeed - Food https://ift.tt/NIi0BoC

They can't keep getting away with this. View Entire Post › from BuzzFeed - Food https://ift.tt/awMJjQK

The coolest people are "cookies and cream" people. View Entire Post › from BuzzFeed - Food https://ift.tt/Pw3gnR8

Give your fry thoughts. View Entire Post › from BuzzFeed - Food https://ift.tt/6eAVmYU

Scrambled, poached, boiled, over-easy. View Entire Post › from BuzzFeed - Food https://ift.tt/JIwrHUa

This reviewer-beloved hybrid plate-bowl is about to change the game on your WFH lunches for good. View Entire Post › from BuzzFeed - Food https://ift.tt/0bhYzBG

I strongly agree with some of these but could pick a fight over others. View Entire Post › from BuzzFeed - Food https://ift.tt/0FQAiT2

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Courtesy of Neon In the Kristen Stewart semi-biopic of Princess Diana, one of Prince Charles’s longtime obsessions gets its day in the sun Before the Princess Diana sort-of-biopic Spencer released in late 2021, there were very few questions left to be asked about the much-beloved Princess of Wales. Despite the insistence of podcasts, books, musicals, and documentaries — many of them released in the past five years — that no wait there is more to learn about one of pop culture’s most publicly exposed women , pretty much all we’ll ever get to know about the Peoples’ Princess is already out there, even and especially the fact that she liked to wear bike shorts and sweatshirts . Kristen Stewart films tend to inspire intrigue, though, due to the fact that Kristen Stewart is in them, and while Spencer was less a historical artifact than a psychological phantasmagoria, there seemed to be new addition to the canon of Diana that caught many American audiences — largely watching Spencer

His braised short rib Moroccan tagine is an ode to his father Saga , which opened last August , is one of New York’s most creative fine dining restaurants. Sitting on the 63rd floor of a skyscraper in the city’s Financial District, chef James Kent and his team put together a seven-course tasting menu that includes a citrus salad, black bass, porcini custard, and a Moroccan tagine. That last dish is quite personal to Kent, whose full name is Jamal James Kent. He views the dish as a way for him to connect with his Moroccan heritage through his food. “The first time I ever used James, I put ‘J. James Kent’ on my resume. It was the summer after 9/11, New York was this crazy place,” says Kent. “I just wanted to get a job and I thought that I would have issues.” Kent grew up in an Islamic household, with his Arabic-speaking father growing up in Tangiers, and feels as if he’s been hiding behind his first name his whole life. “I have the ability to tell authentic stories that are my own.

Potted greenery is the perfect way to connect with nature when spending time indoors—my own green roommates have been wonderful company through the winter. Now that spring is here, it’s the best time to tend to your botanical buddie—whether you’ve got a few or 100—before making a break for the actual outdoors. While proper watering and correct sun exposure are your first priorities when bringing home a plant, there are a few other ways to ensure that your plants continue to grow and thrive through the seasons: soil health, pest inspections, and even a little leaf management are all important habits to add to your seasonal care routines. I know that tackling a huge to-do list, when all you want to do is head outdoors, can seem daunting, especially if your plants are in the multiples. Try carving out the time to make these tasks enjoyable—break them up into bite-sized goals that you can tend to realistically throughout the week, rather than in one fully loaded day. Turn on some music an

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Welcome to Kiera Wright-Ruiz’s Pantry! In each installment of this series, a recipe developer will share with us the pantry items essential to their cooking. This month, we're exploring six staples stocking Kiera’s kitchen. Nothing makes me realize how packed my pantry is as when I move. It’s easy to toss everything into a box and (sort of easy to) lug them to the next place. Once, an unopened 35.2-oz jar of Nutella somehow made its way from my San Francisco studio to my new spot in Brooklyn. (What was I supposed to do, just leave it?) But when I moved from New York to Hawaii last year, there was no room for Nutella. I had to do a complete pantry purge. As I laid out every half-used bottle of vinegar and seasoning jar in front of me, I felt like I had been slapped in the face. Did I really need all of this? But as I examined each item closer, memories of why I bought them flooded back. Read More >> from Food52 https://ift.tt/KeTRwuW

From an exciting spice aisle addition to a frozen meal I'm already hoarding. View Entire Post › from BuzzFeed - Food https://ift.tt/Bq8Z21D

By the time the temperatures rise and the sun begins to set later in the evening, one thing is true: You’re about this close to chucking your winter coat out a window. After months of putting it on, taking it off, and essentially lugging it everywhere, you’re more than ready to not lay eyes on it again until Thanksgiving. And while no one would blame you if it somehow went missing, there’s a better way to go about transitioning out of your cold-weather wardrobe: proper storage. “If you live in a climate that has big seasonal shifts, storing out-of-season clothing will create more breathing room in your closet and make it easy to get dressed with ease—who wants to wrestle through an avalanche of heavy coats and sweaters to find their favorite summer dress?,” says Shira Gill, organizing expert and author of Minimalista . “Relocating out-of-season clothing and accessories will enable you to get dressed in a snap without hunting for the items you need for the current climate.” Read More

Whether you're doing a full demo or just reorganizing, these picks are sure to please. View Entire Post › from BuzzFeed - Food https://ift.tt/CmjzsfK

The temptation to go to the pub after taking this quiz. View Entire Post › from BuzzFeed - Food https://ift.tt/pvAmYSO

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Netflix The restaurant world is rife with dramatic stories of crime and fraud, and this Netflix tale isn’t even close to the wildest While watching Bad Vegan , the four-episode Netflix documentary series that chronicles the downfall of New York City raw vegan restaurant Pure Food and Wine, I found myself continually wondering when, exactly, the real crazy shit was going to start. (Warning: spoilers ahead.) For those who haven’t yet watched, here’s a recap of the pertinent details: the documentary centers around the scandal involving Pure Food and Wine owners Sarma Melngailis and Anthony Strangis, both of whom were ultimately arrested on a litany of charges including grand larceny, tax fraud, defrauding investors, and violations of of labor law. The duo went on the run, and were caught by the feds in a turn of fate that the internet found hilarious after they ordered a (probably not vegan) Domino’s pizza to their Tennessee hotel room. It is, to be sure, a wild tale, but in the w

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Bao from Turning Red. | Pixar Animation Studios Talking to production designer Rona Liu about the challenges of animating a “chunky cute” meal Ask an artist what they absolutely loathe to draw, and there’s a big chance they’ll bring up food. The other option is horses, or maybe bicycles, or maybe a horse riding a bicycle, but making food look like anything other than a pile of brown-ish glop in most representational art makes a real case for photography. Which is just one reason the food in Turning Red is so thrilling. In a scene featuring unsteamed bao, you can almost feel the pull of the dough and weight of the filling. In another, bao boil away in a pot with a deliciously glossy sheen. Fresh leaves of lettuce, mounds of eel rice, and even a box of Tim Horton’s Timbits all make their way into Pixar’s newest film, which tells the story of 13-year-old Mei Lee, a Chinese-Canadian girl grappling with the end of adolescence with the added pressure of suddenly (and symbolically) tur

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It's like Sophie's Choice, but for good grub. View Entire Post › from BuzzFeed - Food https://ift.tt/fUyOe8x

Sometimes cooking the "wrong" way is actually the right way. View Entire Post › from BuzzFeed - Food https://ift.tt/Pq7cKjg

YesChef Olive oil, a splash of dessert wine, and an entire orange add up to a cake that’s perfect for all reasons and all seasons Whether it’s delicate and grassy or bold and fruity, olive oil can make a gorgeous addition to dessert. That’s something that chef Dario Cecchini, the famed Italian butcher and restaurateur, knows intimately. His knowledge is on full display in his torta all’olio recipe for YesChef , a streaming platform offering cinematic cooking classes taught by world-renowned chefs. Cecchini’s olive oil cake keeps it simple, which allows the subtle flavors of good olive oil to shine through. One of Cecchini’s innovations is to use an entire orange in the cake — not just the juice and zest, but the pulp and peel, too. Chopped into small pieces, the orange gives the cake a gorgeous citrus scent. A healthy splash of Vin Santo, an Italian dessert wine made from dried grapes, and a handful of raisins complete the picture. Altogether, the cake isn’t overly sweet or ric

When it comes to my home, experimentation is the name of the game. There’s rarely a trend I won’t try, a DIY I won’t take on, or a product I won’t give a shot. I’m firmly in the camp of “you never know until you try” and, honestly, some of my favorite decor moments have been born of this experimental attitude (case in point: tiling my kitchen backsplash solo—without ever having tiled before in my life). That being said, there is one trend blowing up lately that I just can’t muster the enthusiasm for: color-coded closets. I know, I know—they’re all over TikTok and Instagram , and they look great there. We can probably credit Clea and Joanna from The Home Edit at least partially for the renewed interest in rainbow-hued organization—the duo are basically the Patron Saints of calming chaos by color-coding (just peep their Instagram feed !), and season two of their Netflix series hits April 1, so there’s been a lot of buzz around beautiful ways to corral your closet lately. Read More &

Chef Nyesha Arrington visits the legendary steakhouse to learn how they prepare their signature steaks On this episode of Plateworthy, chef Nyesha Arrington visits the legendary Peter Luger Steak House in Brooklyn, NY, to learn the entire process behind its sizzling steaks, from top-of-the-line selections to the meticulous dry-aging process to cooking methods to serving customers. It all starts in their dry-aging room, the “Fort Knox of meat,” as co-owner David Berson calls it. The steakhouse employees select only the best cuts of meat, and place them in this room under extremely specific, highly monitored conditions in order to age each steak to perfection, for about a month. “It’s about the quality of the meat, we’re looking for a lot of marble,” says Berson. “You want all those flecks of fat.” At any given moment, the restaurant has around 2,500 short loins and upwards of a few hundred ribeyes that are dry-aging. By the time the meats reach the end of the aging process, the ex