Dip Recipes

"Breathe in, folks. Smells like fall." View Entire Post › from BuzzFeed - Food https://ift.tt/7jgOryN

The bathroom at Detroit restaurant Union Assembly . | Gerard + Belevender /Eater Detroit Restaurant bathrooms matter more than ever. But amid the quest for vibes and a good selfie mirror, where does function fit in? Going to the bathroom at Bluestockings, the worker-owned bookstore in New York City’s Lower East Side, was “an eye-opening experience” for chef Telly Justice. “I was shocked that this little bookstore had such an incredibly thoughtful bathroom,” she says. The space was stocked with condoms, sanitary products, and — most surprising to her — a sharps disposal container. “Any fine dining restaurant should look at this bathroom as aspirational.” At the time, Justice was building out HAGS, the new restaurant she runs with her partner Camille Lindsley. She began to wonder: When it comes to the bathroom, what else am I not thinking about? Justice asked her Instagram followers what they wanted to see at HAGS, and responses piled in: soft lighting, calming music, seat warmers

Chefs must plan days in advance to prepare chicken for the sandwiches due to the high demand Double Chicken Please makes one of New York City’s most popular fried chicken sandwiches, but that’s not how the restaurant started out. It opened during the pandemic, and quickly became one of the country’s most popular cocktail bars. But soon after launching its food menu, chicken sandwiches became the star — DCP now sells up to 200 of them a day. The expectation for a bar is to service the food in four to five minutes, which differs from a restaurant, so planning is necessary. “We found the best time to prepare our chicken is during service time, because it is an overnight process and we always have to stay a few days ahead of our production,” says chef de cuisine Mark Chou. Chefs de-fat the chicken, tenderize, and brine the thighs overnight. They are then portioned out into two different sizes for the different chicken sandwiches: hot honey, salted egg yolk, and bolognese grilled chees

Lille Allen/Eater Jarred garlic gets a bad rap, but it’s perfectly fine Generally, I’m not the kind of home cook that hates to do a bunch of involved prep work for a recipe. In fact, there’s often nothing I find more meditative than chopping a mirepoix for soup, taking care to make sure that each cube of vegetable is roughly uniform. And mostly, I don’t even mind the tedious task of mincing garlic, which I use copiously in basically every recipe . But when I’m exhausted after a long day, or too depressed to make a really involved meal, I resort to jarred garlic, or as I call it, jarlic. For years, I was a garlic snob. I started arguments with my roommate over the ever-present jar of pre-minced garlic in our refrigerator, insisting that it was totally inferior to the garlic I’d just spent 20 minutes peeling and chopping. In my mind, the watery garlic had a metallic taste from its extensive processing and just wasn’t quite as garlicky as the fresh stuff. But in the fugue state that

"Bar soap is better than body wash. One bottle of body wash would last me about a month and cost $3-5. I can buy eight bars of soap for the same price, and it easily lasts me six-plus months." View Entire Post › from BuzzFeed - Food https://ift.tt/WTfO1xz

A few years ago, I visited all 32+ bars on lower Broadway in Nashville and shared my top 15 with y'all, but that was just a TINY SNIPPET of the city's nightlife. So, if you're planning a visit, here are some of the top-rated local spots you don't wanna miss. View Entire Post › from BuzzFeed - Food https://ift.tt/pOxKRSz

Cotton candy and meatballs. Mustard and ketchup Ice Cream. Mac n' cheese lemonade. What could go wrong? View Entire Post › from BuzzFeed - Food https://ift.tt/FMHvcGO

Shutterstock It’s the perfect, unexpected treat for the last days of the summer This post originally appeared in the August 29, 2022 edition of The Move , a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now . During a heatwave, my diet relies heavily on tomatoes. It’s peak season for nightshades, and the produce aisle is teeming with everything from beefy heirlooms to dapper cherries. In my mind, there is one variety that reigns supreme and that of course is the Sungold, as cheery and precious as its name implies. I hoard them by the pint like there’s no tomorrow. But after rotating between light salads, gentle sauces, and gingerly popping them into my mouth like candy, I wanted something else. The opportune moment came when I tried the olive oil ice cream from Bad Habit , a Brooklyn ice cream company that makes some of the most alluringly dense stuff out there

We'll have your kitchen looking like a Nancy Meyers film set in no time. View Entire Post › from BuzzFeed - Food https://ift.tt/qKULjeS

Every week is different — but overall, the switch has been easier than I thought it would be. View Entire Post › from BuzzFeed - Food https://ift.tt/UoQx8vA

I'm dreaming of biscuits and gravy... View Entire Post › from BuzzFeed - Food https://ift.tt/3uetoXJ

There's just nothing better than a much-needed vacay! View Entire Post › from BuzzFeed - Food https://ift.tt/Y7FKWwT

I know you've always wanted a Butter Beer or two! View Entire Post › from BuzzFeed - Food https://ift.tt/znSfDdk

After several years of model behavior, one of my cats recently discovered that very tasty food like shredded chicken is often left on the kitchen counter at dinnertime. Now, it seems like I can’t turn my back without Henry sneakily jumping on the counter to grab a bite.  Henry isn’t the first feline who prefers the kitchen counter over the best cat trees. Over time, I’ve found several tactics to keep my kitties with four paws on the floor. If you’re looking for ways to keep cats off the counter, here are the strategies that have worked for me (and thus, my dearest Henry). Read More >> from Food52 https://ift.tt/XuQtwnK

Dinner spread at Mahir Lokantası | Mahir Lokantası / official From eggplant börek at a century-old spot that served Winston Churchill and Audrey Hepburn, to harissa lamb shank at a chic, modern oasis in the bustling city, here’s where to eat in Istanbul Few cities rival the immense character of Istanbul. Over centuries, it has been the epicenter of nations and home to many ethnicities and cultures. It’s also a melting pot of people from around Turkey — from the Aegean coast to Eastern Turkey — as well as immigrants from abroad who bring their own cuisines and cultures to pockets across the city. Over the course of a day, visitors may find themselves wandering around kebab shops in an Anatolian-influenced area, perusing stores in a posh shopping district, relaxing with a cup of coffee at a laid back European-style cafe, or picking from the area’s freshest produce at a food market. The dining options are nearly infinite, from fish restaurants among the villas along the Bosphorus to

Wood-fired pizzas at Flight Deck Brewing in Brunswick, Maine. | Stephanie Wu/Eater Plenty of outdoor space and no reservation needed A version of this post originally appeared on August 27, 2022, in Stephanie Wu’s newsletter, “From the Editor,” a roundup of the most vital news and stories in the food world. Read the archives and subscribe now . Last weekend, I took a road trip to Maine with a bunch of friends. While we had plenty of time to check out Portland’s restaurants, the meal that surprised me the most was a completely unplanned group dinner. In New York City, where I live, it would be incredibly hard to find a place for seven adults and two toddlers to eat on a Saturday night without a reservation. In Brunswick, not far from where our Airbnb was, we stumbled upon an unlikely family-friendly location: a brewery. Stephanie Wu/Eater A beer flight at Flight Deck Brewing. We decided to visit Flight Deck Brewing because we had heard great things about the beer (my fa

It’s a tale as old as time: you buy a bunch of bananas at the grocery store with every intention to eat them with breakfast or lunch daily for the next five days, but they inevitably go bad before you get the chance. Banana bread is a great way to use up overripe bananas (as we all know from our quarantine days), but sometimes you can’t find the time to bake a loaf before they turn rotten. Like avocados , it’s tricky to track the ripeness of bananas, which leads to food waste . Enter: freezing bananas. Here’s the thing: freezing and thawing bananas leads to somewhat mushy fruit, so you won’t want to eat them as-is, which means they’re perfect for baking and blending. With this brilliant kitchen tip, you’ll never waste a bunch of bananas and will you’ll them on deck when a banana bread craving strikes. (Sounds like a win-win to us!) From Our Shop exclusive Emile Henry French Ceramic Fruit Storage Bowl $110 – $160 More Options Matte Black Natural Fiber Hanger

Chef Marc Zimmerman used his past travels to build the concept “I don’t know anybody that’s working with wagyu on this level in the U.S.,” says chef Marc Zimmerman, of San Francisco’s Gozu . At the restaurant, Zimmerman’s wagyu beef tasting menu — which has featured everything from yakitori-style skewers to wagyu brisket on grilled milk bread, topped with uni — shows off different ways to approach the entire animal. Zimmerman was inspired to create the tasting menu when he worked as the business development manager for a steakhouse that has locations across the globe, which allowed him to travel. When talking with farmers in Japan, one asked him if he would be willing to take a whole animal back to the United States rather than just one part. “That was always really intriguing to me,” says Zimmerman. For all of its dishes, Gozu dry-ages the wagyu beef that they have coming in. “Dry-aging has really become quite a phenomenon; you won’t generally see these cuts of wagyu in the United

Beyond meat is beyond delicious. View Entire Post › from BuzzFeed - Food https://ift.tt/hNO0rI6

These battles have been going on for a while. View Entire Post › from BuzzFeed - Food https://ift.tt/4GZsojH

Calling all dessert lovers! View Entire Post › from BuzzFeed - Food https://ift.tt/4VckEhJ

Time to go from "I love my kitchen" to "this is literally my happy place." View Entire Post › from BuzzFeed - Food https://ift.tt/i0jRMZs

I feel like you'll be shocked when we guess correctly... View Entire Post › from BuzzFeed - Food https://ift.tt/zPXaD1b

You're either good or bad! View Entire Post › from BuzzFeed - Food https://ift.tt/ZG6QiBY

I'd tooooootally love to grab some Scoops Ahoy with Max. View Entire Post › from BuzzFeed - Food https://ift.tt/AbMar3N

Garrett Sweet/Eater Chicago https://chicago.eater.com/2022/8/26/23320655/the-bear-chocolate-cake-loaf-lounge-chicago-marcus from Eater - All https://ift.tt/EAyPCGt

https://punchdrink.com/articles/ultimate-best-frozen-margarita-cocktail-recipe/ from Eater - All https://ift.tt/BnJhpwa

Sophia Pappas A beloved cooking fat in India, ghee’s virtues and uses are numerous When my little one started eating solids, my pantry was overtaken by an uninterrupted supply of ghee. The sudden invasion was caused by the matriarchs of the family, who wanted to ensure that I fed the infant only homemade, rather than store-bought, ghee. Steel canisters poured in from their kitchens to ours, enough to last a few months. Ghee holds sacrosanct value in my culture. It is used in cooking, worship, and alternative medicine. In the Indian culinary universe, ghee is a beloved cooking fat, and also a luxurious one. It is ambrosial, treasured for its nutty flavor and grainy mouthfeel. Its role in everyday as well as festive dishes is critical. Whether it’s used for a tadka, the ingenious technique of blooming whole spices in fat, or for deep-frying sweets and snacks for the gods, or as a final flourish over a bowl of khichdi or chapati, the role of ghee is so critical that traditional home

It doesn't matter as long as they taste good! View Entire Post › from BuzzFeed - Food https://ift.tt/5Q4yF2w

Shutterstock Well, it’s complicated On Wednesday, President Joe Biden announced that the federal government would forgive up to $20,000 in student loan debt for millions of Americans. The program applies to students who took out loans from the federal government’s Direct Loan program, affecting as many as 20 million Americans . The plan, however, does not impact the millions of people who are saddled with educational debt from private banks, which according to student debt expert Mark Kantrowitz, accounts for about 7 percent of all student loan debt. That’s especially worrying for many graduates of culinary schools. As Eater has reported previously, culinary school graduates often face staggering debt after they finish their degrees. A 2015 Eater analysis found that culinary schools, especially private ones, can cost as much as 10 times the price of public university tuition . And culinary school students fall into a similar situation as students in other fields: Because tuition

Pavlova halo-halo is the most Filo-Aussie thing ever and I love it so much. View Entire Post › from BuzzFeed - Food https://ift.tt/OWhV5sH

Releases like Hetty McKinnon’s To Asia, With Love and Hannah Che’s The Vegan Chinese Kitchen give cooks a chance to tell specific stories To cook food that is Chinese and vegan is no new thing. As Hannah Che’s The Vegan Chinese Kitchen , due from Clarkson Potter next month , makes clear, plant-based cooking in China is rooted in tradition so long and so rich that what Che has put forth is just one branch of it. There is the Buddhist vegetarian cuisine of monasteries, which tends to eschew alliums, and the imperial vegetarianism of palaces, which gave rise to mock meats . What she presents in the book is mostly homestyle Chinese cooking, she says, a category she calls “popular vegetarianism.” When Che went vegan in 2015, she didn’t know much of this; neither did her parents, who immigrated to the United States in the 1990s. As she started cooking vegan food and created the blog The Plant-Based Wok , she began researching and replicating — minus the meat — dishes she’d grown up eat

Shutterstock Don’t let the Gregorian calendar hem you in: It’s never too late to host a summery barbecue We know, we know. It may feel like summer is almost over — according to the calendar, the first day of fall is only a few weeks away — but if alarming global weather patterns have taught us anything, it’s that it’ll probably be summer for a lot longer than we were expecting. Don’t think too hard about that right now — just host a barbecue while the summer produce is still good. Need sides-piration to go along with those hamburgers and hot dogs? Here are the cookout sides our editors turn to most. Lahbco’s Potato Salad Nasim Lahbichi A few weeks ago my friend brought this potato salad to the beach ( move : bring potato salad to the beach) and it changed my life. I’ve always been more of a fan of mustard-y, herb-y potato salads over those drowning in mayonnaise, and Lahbco’s version takes everything I want in a potato salad and adds everything I didn’t know I needed. It’s fil