Dip Recipes

Move over Paul Hollywood — you're getting a handshake from me, mate! View Entire Post › from BuzzFeed - Food https://ift.tt/2BEDwQ0

The threat of climate change loomed large above Vermont’s 2022 Cheese Summit. I was invited to the event to taste and learn about local cheeses, made by the state’s eclectic roster of producers—and I did so, gladly. But as the weekend wore on, it became increasingly clear that, despite the event’s hyper-local focus, Vermont’s cheese producers are tackling a far bigger question: What will cheesemaking look like in a warming world? According to them, dairy just might be the thing that saves us all. Thanks to their methane-rich belches, cattle are the largest producers of agricultural greenhouse gasses on the planet. Almost half of the land in the United States is used for livestock, and overgrazing of these areas leads to poor soil quality and decreased biodiversity. Meanwhile, the dairy industry has consolidated, replacing smaller farms and producers with corporate mega-farms. As organizations like Milk With Dignity and projects like Milked: Immigrant Dairy Farmworkers in NY State

Inside Páramo | Alejandra Arango Esquite tamales at Enrique Olvera’s daytime oasis, late night suadero and tripe from an iconic taqueria, an intimate tasting menu on a secret Condesa rooftop, and more great bites to try now in CDMX The first thing any visitor to the Mexican capital will take in — probably while staring out the window in awe as their airplane descends over the intense, urbanity-on-steroids sprawl — is the sheer size of this town, 573 square miles in total. It’s densely populated and patchworked with distinct neighborhoods, each with its own culinary identity. It would take several lifetimes to get to know all of the street stands, holes in the wall, neighborhood favorites, and high-end destinations in this city. Yet this list — 38 restaurants, dishes, and culinary experiences that define Mexico City’s gastronomic identity — should offer a comprehensive starting point for any visitor. It includes the obvious and the overexposed; it also includes hidden gems. It cov

Fishwife founder Becca Millstein. | Eva B. Ross Becca Millstein went from negotiating brand deals in the music industry to dealmaking with fishing companies and canneries for her brand Fishwife In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Today’s installment: Becca Millstein. You may have noticed that tinned seafood is having a moment . While it’s always been a beloved delicacy in Portugal and Spain, restaurants and shoppers in the U.S. have only developed a taste for preserved fish in recent years. That’s when Becca Millstein made a crucial observation: None of the high-quality tinned seafood brands gaining popularity were American. She decided to change that. Millstein, who was working in the music industry at the time, teamed up with her TV writer friend Caroline Goldfarb to found Fishwife at the height of the pandemic. The Los Angeles-based business — named for a 16th-century term f

That apple crisp isn't gonna make itself. 🍎 View Entire Post › from BuzzFeed - Food https://ift.tt/St2ruRO

BRB, adding all these to my bucket list. View Entire Post › from BuzzFeed - Food https://ift.tt/EztjB20

Really, we will! View Entire Post › from BuzzFeed - Food https://ift.tt/3dHeN6i

"He ate one spoonful, then threw it in the trash in front of everyone." View Entire Post › from BuzzFeed - Food https://ift.tt/k8ocsLD

"After I took his order and returned with the goods, he grabbed my arm and started saying how 'lovely and long my neck is' and how he 'just wants to sink his teeth into it.'" View Entire Post › from BuzzFeed - Food https://ift.tt/PdeTvHG

Dina Ávila/Eater The deep, nutty flavor of browned butter makes a perfect companion for the fresh figs that are still in season Growing up, the only time I ate figs was when my father brought home a package of Fig Newtons, his favorite grocery store cookies. Occasionally, he would come home, look at me wordlessly and crinkle the plastic wrap that encased our beloved treat, and I would follow him to the kitchen counter where we would sit, eating row after row of the fig-filled cookies. We were the only ones in the family who enjoyed them. When I got older, I ate fresh figs on charcuterie boards drizzled with honey and, as a culinary school student, learned to use fig jam to baste crunchy fat bits of pork loin. It wasn’t until I moved to Atlanta, however, that I truly fell in love with figs. I was working as the general manager of a French-inspired restaurant whose owners also owned a bakery. In the fall, the pastry chef would deliver a decadent fig cake that I couldn’t help but ea

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We're DIY-ing meal deals now essentially. View Entire Post › from BuzzFeed - Food https://ift.tt/AENhKkq

"It was way more touristy than I expected but I guess I was being naive. As soon as I got there, I couldn't wait for the tour to end." View Entire Post › from BuzzFeed - Food https://ift.tt/5Vo4szT

All bread is good bread. View Entire Post › from BuzzFeed - Food https://ift.tt/6heIJzQ

Chocolate frosting is ~so~ Will! View Entire Post › from BuzzFeed - Food https://ift.tt/FKHp0jQ

Chef Kevin Tien started cooking professionally 15-odd years ago, around the time umami, the pleasantly savory fifth taste, catapulted into the national conversation after scientists identified umami taste receptors on the human tongue. If you’d asked Tien to describe what it tasted like back then, he would have probably replied, “like comfort.” As a Vietnamese kid growing up in Louisiana, Tien’s umami took such savory, nostalgic forms as bun bo hue (spicy beef and pork noodle soup) and bo kho (slow braised beef stew with warm spices and lemongrass), and that of Southeast Asian home cooking brimming with fresh mushrooms and tomatoes, and seasoned with fish sauce and MSG. Read More >> from Food52 https://ift.tt/4EvSe2I

Chef Carole Iida-Nakayama uses kombu dashi to season the trout and rice inside the donabe On this episode of Plateworthy, chef Nyesha Arrington visits chef Carole Iida-Nakayama at LA’s N/Soto as they make a trout and ikura dish in a donabe, which means “clay pot,” and which serves as the finishing rice course on the menu. When asked by Arrington whether there is a specific stock or liquid that is traditionally used in donabe dishes, Iida-Nakayama refers to kombu dashi, consisting of bonito flake and kombu steeped in a pot of water. “In Japanese food, you can’t cook without dashi,” says Iida-Nakayama. The dish is assembled by first putting washed rice into the clay pot, then the trout on top of the rice, and topping it with the ichiban dashi before it goes onto the stove. “This is just a ratio of 10 parts dashi, one part usukuchi soy sauce, and then there’s a little bit of mirin to add a little sweetness,” says Iida-Nakayama. The donabe allows everything to cook evenly and the ste

Use it, love it, live it. | Shutterstock A truly perfect seasoning blend, its versatility knows almost no limits Lemon pepper is having a bit of a cultural moment. It is, perhaps, the first seasoning blend to blow up since everything-but-the-bagel mania in 2017. Thanks in large part to the wildly popular lemon pepper hot wings served in Atlanta , as chronicled in Donald Glover’s eponymous cult-favorite TV show, the oft-ignored bottled seasoning blend is enjoying a much-deserved renaissance. In my own home kitchen, lemon pepper’s brightness and versatility makes it an absolute staple. Many lemon pepper fans insist that the best blends are made at home, with freshly grated lemon zest and cracked black pepper. That flavor profile is more natural, sure, but it’s also more mellow and easily lost among other flavors in a recipe. To my mind, the real appeal of lemon pepper lies in those vivid yellow granules bottled up by brands like Lawry’s and McCormick, imbued with citric acid for ext

If you are sick of your boring kitchen backsplash or hate those (*gasp*) white appliances, these products will give your kitchen the overhaul you've been dreaming of. View Entire Post › from BuzzFeed - Food https://ift.tt/S03IUGo

"It’s the sweet spot, trust me." View Entire Post › from BuzzFeed - Food https://ift.tt/UAb5P6F

This list of the best, most stylish desk accessories is a little selfish, as it comprises all the white, gold, and acrylic office supplies that I stock in my own home. Away with dowdy black accessories and in with modern, elegant pieces. After working from home (err, couch) for the last two-and-a-half years, I want my office to feel like an extension of my aesthetic. So I’ve been on a relentless quest to replace plastic file bins with chicer versions ( like this stunner from Ballard Designs ) and make my Zoom background look equally snazzy. Plus, the prettier the space, the longer I’ll want to stay there working, right? Right… From Our Shop Modern Table Lamp $270 – $420 More Styles Yamazaki Steel & Wood 3-Tier Storage Rack $178 More Colors exclusive Neat Method Grid Storage Basket $34 – $49 More Options Photo by Ballard Designs 1. Ballard Designs Livy File Box , $159 There’s nothing (and I mean nothing!) exciting about

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In Absolute Best Tests , Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackles cheeseburgers. If I’m not manning the grill, I am standing right next to it, completely transfixed. (Just try to show me your vacation pics, I dare you.) Cooking over an open fire has always fascinated me, perhaps because I grew up with a father who quit organized religion to worship his Big Green Egg, or perhaps because a properly charred bite of pork belly is a universally transcendental experience. And unlike a neighbor with a story to tell me about his achilles tendon, the grill never ceases to run out of ways to surprise me at a cookout. Read More >> from Food52 https://ift.tt/2qGmEpt

If you like picnics, you're sooo cumin. View Entire Post › from BuzzFeed - Food https://ift.tt/2qiO4H8

How the owners behind HAGS turned a famous — and famously dark and cramped — Momofuku space into a colorful restaurant that’s decidedly queer My first time walking into HAGS, a queer fine dining destination in the East Village, I thought I would be flooded with memories. I thought it would be obvious what it had been, the bones of its previous life pushing through the skin of its walls. But among the bar’s drapery, the soft booths, the lime green accents and the heart-shaped pink lights that adorn each table, it felt like a singular space, something new and weird and decidedly queer. I was surprised to find I wasn’t thinking of all the dinners I’d had in this room, which had defined dining in the early aughts in New York City not just for me, but for basically the whole country. The transformation was sort of an amazing feat. HAGS sits at 163 First Avenue in Manhattan, which from 2004 to 2007 was the original location of Momofuku Noodle Bar. It was famously spare and cramped. New Yo

It's Spooky Season, so it's only fitting that you find out what type of candy you are. View Entire Post › from BuzzFeed - Food https://ift.tt/zwl5HCj

Shutterstock It’s an easy way to level up homemade desserts This post originally appeared in the September 26, 2022 edition of The Move , a place for Eater’s writers and editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now . There is obvious pleasure in plain ol’ whipped cream, be it dolloped over a mousse or pie, smothered with hot fudge and sprinkles, or squirted from a Reddi-Wip tube straight into a gaping mouth. Whipped cream, once referred to as “milk snow” by the French and beaten into buoyancy with a tree branch rather than a whisk, is generally made of heavy cream, just a dash of sugar and a bit of vanilla. I am the first to pile my confections high with extravagant amounts of the stuff. Recently, however, I began to wonder why this luscious topping remains hopelessly straightforward in nearly all desserts. Yes, we all know the proverb if it ain’t broke don’t fix it. But, i

"One of my earliest memories is when I was five years old, sharing one of these with my childhood best friend. I would do anything to find them again now." View Entire Post › from BuzzFeed - Food https://ift.tt/Dq9Xzvi

Let's give 'em something to taco 'bout. View Entire Post › from BuzzFeed - Food https://ift.tt/HlpRkDY

It's no 30-minute meal, but it's 100% worth making — and that's coming from someone who kind of hates cooking in the first place. View Entire Post › from BuzzFeed - Food https://ift.tt/nKr4hXu

Depending on your tastes, your favorite variety of tomato probably ranges from a red Beefsteak to a green Zebra to even a yellow Grape. One thing’s for sure: your go-to type of tomato probably isn’t purple. But thanks to a recent announcement by the US Department of Agriculture, that could very well change within the next year. In a press release shared earlier this month, the USDA’s Animal and Plant Health Inspection Service decreed that a genetically-modified purple tomato is “unlikely to pose an increased plant pest risk compared to other cultivated tomatoes,” and therefore “may be safely grown and used in breeding in the United States.” Read More >> from Food52 https://ift.tt/IzHBv0e

It was the moment we’d all been waiting for—or more accurately, slightly dreading: time to consume the fish heads. My mom picked them up from the fishmonger that morning, and they’d sat in a plastic, ice-filled bag on the counter, my siblings and I giving it a wide berth. Now, gleaming, silver-scaled and freshly cooked, they were being carried out on an intricate platter. With gaping mouths and glassy eyes, the fish heads took center place on our Rosh Hashanah table . “Dig in,” said my dad. As a kid, I couldn’t quite get behind the practice of eating fish heads on Rosh Hashanah. I was awed and alarmed, unable to look away from the fishs’ glassy eyeballs, loath to take a bite. Usually, I’d take just a tiny forkful to fulfill my obligations. Read More >> from Food52 https://ift.tt/wPV9AYC

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Ylenia Cuéllar At Folderol, a combination natural wine bar and ice cream shop in Paris, neighborhood block party vibes feel distinctly Parisian Welcome to Best Dressed , an Eater series where restaurant diners show and tell what they’re wearing out to eat, from the small details to the splashy pieces — and how they approached getting dressed for each spot’s specific scene. After two years of inside time, how do we dress to go out these days? Want to see what diners are wearing in Brooklyn and Philly? See all of our Best Dressed series here . Ice cream and natural wine? Say no more. The Place: Folderol Location: Paris, 11th arrondissement Concept: Natural wine and artisanal ice cream Menu Highlights: Homemade focaccia, finocchiona, and other Italian cured meats for savory snacks. But the real draw is the vast selection of natural, organic, and biodynamic wines, and artisanal ice creams with flavors like cold brew and crunchy peanut, banana crème crue, olive oil, and