Dip Recipes

Eater Video The video team has been recognized twice in the category in the Informational/Instructional category Eater has scored two nominations in the annual New York Emmy Awards, both in the category of Informational/Instructional — Long Form Content. One of the two candidates to take home the award is “How An Indoor Farm Uses Technology to Grow 80,000 Pounds of Produce Per Week,” an episode of Dan Does that looks into the technology used by Bowery Farming to create a network of vertical farms in NYC. Reimagining agriculture with digital innovations, Bowery Farming aims to use 95% less water and zero pesticides without compromising the flavor of the produce. Producer and host Daniel Geneen takes the audience through each step of the process, learning how produce is grown inside and shipped out fresh to consumers. The other nomination is a standout Vendors episode, “How Yama Seafood Sells 8,000 Pounds of Tuna to NYC’s Michelin-Starred Restaurants,” in which we follow a

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Shopping is one of my greatest joys. Not just because I genuinely love discovering new brands and products, but because I love showing off my finds to anyone who will listen. So, is it any surprise that I’m a market editor? Nope—none whatsoever. Possibly an even greater joy? Seeing what you, our community, shop for each month. In June, so many of you grabbed our Five Two Silicone Oven Mitts & Pot Holders , while others went all-in on furniture at Wayfair . Read More >> from Food52 https://ift.tt/JOugTCc

A delicious way to savor Pride month! View Entire Post › from BuzzFeed - Food https://ift.tt/9fa6tMO

Sarah Tanat-Jones /Eater Why Polari, Britain’s lost gay language, employs so many food words for subversive concepts Typically, if I said that I’d recently eaten an especially memorable dish, I’d probably mean I’d tried something new at a restaurant. But in Britain 60 years ago, to the mostly (but not entirely) gay male speakers of a dialect called Polari, this phrase had a different, codified, deliciously lurid meaning: Dishes have rims, if you know what I mean. Polari has a complex hybrid genealogy, as it developed out of terms used in what was known as “Cant” as far back as the 16th century among thieves, evolving into fairground and theater jargon in the 19th century when it was known by its speakers as Palyaree, which then evolved into what we now call Polari. (As a stealth, informal practice, spellings for both the lexicon itself and its vocabulary somewhat varied; the term “Polari” was only codified with that spelling after 1950, following the lexicographer Eric Partridge.

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"We casually drop this into conversation without even thinking about it. Visitors might be alarmed, but it's totally normal here and isn't meant to be offensive." View Entire Post › from BuzzFeed - Food https://ift.tt/zC0W7sP

What’s in a shape? A lot, it turns out, when you’re five and hungry The chicken nugget is a paradox: Its name implies a vague lump-like shape, but it almost always takes on a much more specific form, be it a dinosaur or a letter or a cartoon character. And while any adult nugget fan knows in their heart which shape is superior (it’s the dinosaur), kids live by a different set of rules. For adults, it often comes down to a matter of surface area — and more specifically, the number and shape of the corners and crevices — for optimal dipping, in ketchup, barbecue, or even honey . Take a star-shaped nugget, for example: Want to get creative and dip each point into a different sauce? Go for it! And sure, whimsy is important, too. Whether it’s a dinosaur or an animal shape, one is never too old for the eternal debate of which to eat first: the head or tail. Got a busy adult life? Maybe you prefer to stick with a simple nugget like a McDonald’s boot or even a plain old oval-ish lump to

Re-introducing one of life’s greatest joys: the fried chicken bucket Last year, a few days before December 25, I decided I would grab buckets of KFC fried chicken for our Jewish family’s non-Christmas dinner. The idea isn’t unique: KFC “party barrels” on Christmas and the days leading up to it are a tradition in Japan , where the chain’s fried chicken has become the folkloric way to celebrate in a country not tied to Christian traditions. (In that spirit, I planned to make a trip to the closest Japanese market for plump ikura to pair with the secretly seasoned poultry pieces.) The day of, it felt strangely good to pull up to a West Los Angeles KFC and wait in a short drive-thru line, anticipation heightening with every tire-inch forward. The cashier was nice, which made the experience even better, as did the instant satisfaction of tucking away a very large, very warm, very full plastic bag on the floor of my front seat. This sack of abundance held three whole buckets brimming wi

For Black women in America — especially in Virginia — fried chicken has always been a lifeline Of all the foods the South has given to the American culinary landscape, fried chicken is one of the most impactful. And for good reason. In the more than 300 years since the dish was first recorded in the American South, it has garnered international praise for the characteristic combination of textures, techniques, and flavors that go into it: Crispy, crunchy skin hides juicy and tender meat inside, and if done properly, the seasonings can be tasted to the bone. But where did one of America’s most popular foods begin? And, perhaps more importantly, what is the legacy of the enslaved and later free Black women who perfected this intrinsically Southern food? Signs point to Virginia, where there are still Black women who cook traditional Southern food and see the importance of having fried chicken on their menus. When Virginia was still a colony, chicken was already a regular staple on

Clay Williams Gullah Geechee cookbook author Emily Meggett’s version of the Southern staple is an essential When it’s time to make fried chicken, 89-year-old cook and cookbook author Emily Meggett always starts by grabbing a brown paper bag. A woman who appreciates simplicity, she relies on only four key ingredients: raw chicken, seasoning salt, vegetable oil, and White Lily self-rising flour. She cleans, seasons, coats, shakes, and batters the chicken before placing it in unbelievably hot vegetable oil, where it cooks until it floats to the top, showing off its golden brown and crisped exterior. One bite of the chicken, and Meggett’s process makes sense: The thin layer of crunchy, seasoned, flaky skin heightens the tenderness and juiciness of the meat. It’s a marriage that Meggett officiates regularly, alongside thousands of Black cooks around the country. “This kind of cookin’? This is the cooking that’ll keep you full for a while,” she says as she serves the fried chicken

Raisin toast is 100% a NSW delicacy. View Entire Post › from BuzzFeed - Food https://ift.tt/pg3Uf5E

I've never even entertained the fact that microwave popcorns could taste all that different, but let me assure you: they do. View Entire Post › from BuzzFeed - Food https://ift.tt/1Z7c3Ml

I may not have grown up in the Northeast, aka the land of the lobster rolls, but thanks to an annual trip to the Florida Keys I got my fill of them at least once every summer. Sweet, tender lobster over crisp lettuce on a butter-toasted hot dog bun—it's the perfect hot-weather bite, especially after a sun-soaked day of fishing or riding bikes along the coast line. A lot has changed since those family trips to the Southernmost Point, including that I now do in fact live in the Northeast (specifically, New York City). As such, my access to top-notch lobster rolls has widened significantly. I've since learned that there are not only two categories of lobster roll—one hailing from Maine, the other from Connecticut (more on that in a second)—but also a few very righteous, very delicious variations. Read More >> from Food52 https://ift.tt/h4H85As

I remember it like it was yesterday: My fiancé (then boyfriend) and I went to the Poconos with some friends a few years ago. Since our rental house had a charcoal grill, someone started to barbecue some steaks—and they were delicious . Charred on the outside, but juicy inside? Yes, please. “Charcoal grills make everything better,” my fiancé said as the group scrounged for seconds. Turns out, he’s not the only one who recognizes the power of the charcoal grill; this option is a must-have among grilling enthusiasts and pitmasters alike. If you aren’t a grill master, the mere thought of a charcoal setup might seem a little intimidating. After all, you can’t regulate the heat as quickly as with a gas grill . “People cite convenience as the reason to use a gas grill,” says Andrea Chesman , author of The Vegetarian Grill . “But once I learned how to dependably light charcoal using cardboard egg cartons for kindling and a chimney, I knew I could have a hot fire in 30 minutes, which is genera

Everyone from DIYers to A-list interior designers agrees that painting furniture is one of the most transformative DIY makeovers out there. And while plain wooden furniture will always be a classic choice, there’s something intrinsically palette-pleasing about a classic silhouette in a soft neutral or a hand-me-down that’s seen better days and has been revitalized with a burst of bright color. The only issue? Picking the right paint isn’t as straightforward as it seems (on the other hand, getting stuck with the wrong one is easier than you think). And then there’s all the sanding, multiple paint coats and finishing coats... But let’s start with selecting the right paints for the job. We reached out to a few experts to get their top picks for different styles whether that's farmhouse, classic, or bohemian. Which would you go for? Read More >> from Food52 https://ift.tt/9zhUnwe

It's just sad if you don't like chocolate. View Entire Post › from BuzzFeed - Food https://ift.tt/3FwvTDE

Get ready for a sugar rush! View Entire Post › from BuzzFeed - Food https://ift.tt/ZwdMKqc

Come for the burgers, stay for the ice cream. | Ken Wolter/Shutterstock If you live within 100 miles of this ice cream and burger destination, you need to go There are few things about living in Dallas-Fort Worth that make me feel smug. It’s hot as hell here, there’s too much concrete, and the traffic is miserable. My city doesn’t boast the stunning natural beauty of San Francisco, or the hallowed cultural institutions of New York City. But it is, at least, home to a location of Braum’s, the best American fast-food chain that I’d wager most Americans have never heard of. Founded in Oklahoma City in 1968, Braum’s is a decidedly unique concept. It’s equal parts burger joint, ice cream shop, and small grocery store, all tucked under one roof. The menu is classic American comfort food — think burgers, fries, a chicken strip dinner served with a side of chocolate pudding. The burgers are solid, but the real star of the show is the full line-up of ice cream in classic flavors like peanu

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Herbaceous, smoky, vegetal, spicy, citrusy. Have a sip of Pedro’s, a Nigerian ogogoro, and you’ll smell and taste each of these flavors on your palate. If you try Aphro, a Ghanaian akpeteshie, you’ll taste pineapple and passion fruit. Vusa, a South African vodka, is smooth, creamy, and just a touch sweet. From Our Shop exclusive Italian Classic Cocktail Glasses $33 – $112 More Options Gris Gris Cocktail Magic Hot Pepper Simple Syrups $25 More Flavors Simple Brass Cocktail Shaker & Bar Set $48 – $184 More Sizes These are the flavors that Daniel Idowu, director of Value Africa , is bringing to the UK, along with something even more important—the stories behind these flavors. Read More >> from Food52 https://ift.tt/ZCMYhWq