Dip Recipes

I've never been much of a soup girl, but these recipes are... changing my mind. View Entire Post › from BuzzFeed - Food https://ift.tt/RPnKgCr

Now that right there is interesting. View Entire Post › from BuzzFeed - Food https://ift.tt/yuxtPME

I will never, EVER fill up a pasta pot all the way. View Entire Post › from BuzzFeed - Food https://ift.tt/0yXMDks

Anything to make life easier! View Entire Post › from BuzzFeed - Food https://ift.tt/4stCuBh

It will almost feel like you've got a sous-chef with you in the kitchen. View Entire Post › from BuzzFeed - Food https://ift.tt/9v0NWIL

It's movie night, baby! View Entire Post › from BuzzFeed - Food https://ift.tt/nIQ3rw1

Christmas season starts NOW! Get your decorations out. View Entire Post › from BuzzFeed - Food https://ift.tt/eA78vs4

These meals range from good, to bad, to ugly, but there are some hidden gems among the bunch! View Entire Post › from BuzzFeed - Food https://ift.tt/oV7IcBO

Rich celebrities are obsessed with having fireplaces in their kitchens. View Entire Post › from BuzzFeed - Food https://ift.tt/cR9fYk4

"In Germany, it does not get more common than Abendbrot, also known as 'evening bread'. As a kid, we'd literally have a crusty rye bread with an assortment of cold cuts and sliced cheeses. Literally everyone I knew had this as it was the most common dinner. It's so simple and cheap." View Entire Post › from BuzzFeed - Food https://ift.tt/uOjw5zm

Not quite sure how you've lasted all this time without a handheld frother. View Entire Post › from BuzzFeed - Food https://ift.tt/sE7Br6D

Pumpkin pie, PSL, candy corn — oh my! 🎃 View Entire Post › from BuzzFeed - Food https://ift.tt/hSyb8AI

Côte de porc at St. Lawrence in Vancouver, which just earned one star in the new Vancouver Michelin Guide. | St. Lawrence/Official And it’s... short Vancouver’s old(er) guard of fine dining restaurants were left by the roadside last night at a Michelin Guide ceremony where only eight one-star awards and 23 Bib Gourmands (the guide’s ‘great food at a great price’ category) were handed out . No Vancouver restaurants achieved two- or three-star ratings. Bafflingly for a city which prides itself on its seasonal, grower-guided, zero waste credentials, there were no Green Stars awarded, which highlight restaurants at the forefront of sustainability. One of the West Coast’s most casual destinations, traditionally yoga pant-wearing Vancouver does not do “fancy” well; international chef superstars Daniel Boulud and Jean-Georges Vongerichten both launched — and subsequently shuttered — restaurants here, and European-style fine dining with its squads of waitstaff and sky-high tasting-menu pr

*eye scream for ice cream! View Entire Post › from BuzzFeed - Food https://ift.tt/kTCMJNs

Shutterstock Why horror films use spaghetti of all things to make us nauseous, or uncomfortable, or otherwise terrified Back in the ’90s, when it was still socially appropriate to scare the pants off your kids and their friends on Halloween, many of us remember attending a party or two with a “Dead Man’s Body” buffet: In the popular party game, we were encouraged by adults to stick our hands into bowls of increasingly gross-feeling stuff for a spooky sensory experience. There were the peeled grapes meant to feel like eyeballs, the dried apricots passed off as dismembered ears, and most terrifying, the bowls of cold, limp spaghetti tinted with food coloring to look like bloody guts. And perhaps it’s that root, the squick imprinted on our brains as we touch that clammy pasta, that makes spaghetti the scariest food. Or at least the scariest-looking food. Sure, one could say that other dishes, like those dead birds on a plate that were trending at fancy restaurants in 2019, have more

https://www.vox.com/recode/23426907/restaurant-service-fee-charge-tipping-inflation-confusion from Eater - All https://ift.tt/kVZNo6S

Why am I taking this quiz when my rotis look like the map of India? View Entire Post › from BuzzFeed - Food https://ift.tt/iuzmeY6

"I used to talk so much trash about it. But then I tried it — and I’ve been in love with it ever since." View Entire Post › from BuzzFeed - Food https://ift.tt/KHxlnob

Eat on, my friend! View Entire Post › from BuzzFeed - Food https://ift.tt/6SG5Xdk

... Do I want to eat Harry Styles? Today, after months of speculation over what the hell this song is actually about, noted pescatarian Harry Styles released the music video for “Music for a Sushi Restaurant.” In this four-minute fever dream, Styles is a human-squid hybrid who’s literally singing for his supper in a sketchy — if glittery — nightclub called Gill’s Sushi. We see his tentacled tail being shined for the show, Styles gargling with green tea to warm up his vocal cords, and a whole lot of seafood in various states of preparation. But this video only inspires more questions than it does answers, not the least of which is: How did this man manage to make us all attracted to a giant squid-human hybrid? Here are 10 more of those questions, all of which we’ll keep returning to every time we watch. Do I want to eat Harry Styles? I think I might want to eat Harry Styles? Why does Harry Styles want me to eat him? Could we live with just a taste? (Just a taste!) Has Harry r

So you can get right to sipping without needing to wait for your wine to breathe. View Entire Post › from BuzzFeed - Food https://ift.tt/i4KcmMb

A volunteer prepares a meal in the kitchen of Project Angel Food. | Nicola Twilley Meet the chef of Project Angel Food, which provides 2,500 meals a day to Los Angeles residents with serious illnesses John Gordon cooks for more than 2,500 people a day. As executive chef of Los Angeles-based Project Angel Food , a nonprofit organization that provides meals to people with serious illnesses, the batches of Mongolian beef, sweet and sour tofu, and turkey chili verde that leave the Gordon’s kitchen are specially tailored for diners’ nutritional needs. “It’s about food as medicine,” Gordon says. “So whatever category that client fits comfortably in” — whether they have diabetes, cardiovascular disease, kidney disease, or are being treated for cancer — “they get a tailored meal to accommodate whatever they’re dealing with.” Gordon and Project Angel Food’s efforts are part of a nationwide movement toward medically tailored meals, or food prescribed as medical treatment and intervention. F

Sophia Pappas A sacred food-turned-everyday commodity, cacao is way more than the primary ingredient in chocolate Cacao requires little introduction. It’s everywhere, from chocolate bars to almost every bakery under the sun. But cacao and chocolate are not synonymous. The former is a beautiful, fragrant fruit that has deeply ancient roots in Mesoamerica, where it was considered a sacred food from the gods. A sacred food-turned-everyday commodity: There’s a lot to say about cacao, so let’s get started. What is cacao? Cacao is a fruit that grows on the Theobroma cacao tree, blooming in scattered areas from its trunk and mid branches. The fruit is large and oblong; it looks similar to an American football, with a hard exterior shell that must be cracked open before discovering the treasures that lie inside. “Cacao comes in all sorts of beautiful colors, ranging from yellows to greens and bright reds,” says Greg D’Alesandre, a sourcer for San Francisco’s Dandelion Chocolate. “Once y

Let's bring back the OG cocktails! View Entire Post › from BuzzFeed - Food https://ift.tt/WkO10CS

Honestly, maybe you just had to be there. View Entire Post › from BuzzFeed - Food https://ift.tt/51tNdlF

It's Way Day, a.k.a. discounted goodies for your kitchen day. 🧑‍🍳 View Entire Post › from BuzzFeed - Food https://ift.tt/uUeldG4

"I don't get super judgey, but there was one time I couldn't help but turn bright red..." View Entire Post › from BuzzFeed - Food https://ift.tt/KAJgfHu

https://punchdrink.com/articles/best-flavored-spirits-vodka-rum-gin/ from Eater - All https://ift.tt/Qfoxit1

https://ny.eater.com/2022/10/26/23412719/golden-queen-rice-michelin-korean-restaurants-atomix-cote from Eater - All https://ift.tt/gvha1SP

She prepares the side of the goat and the legs separately before putting it together in the roti On this episode of Plateworthy, chef Nyesha Arrington visits chef Rashida Holmes at LA’s Bridgetown Roti , a restaurant that was named one of Eater’s Best New Restaurants in 2021. Together, they make the restaurant’s red pepper goat roti. Holmes starts with two goat legs and a whole side of the animal, kept separate from each other as they will be prepared differently: The fattier legs will get smoked and the side will get confited. “Afterward, we mix them each together,” Holmes says. The side gets rubbed down with a housemade curry powder of fenugreek, coriander, cumin, fennel, and mustard seeds. “I make like three or four different curry powders because I found when I started this business that none of the curry powders at the store satisfied me,” says Holmes. After the side of the goat is rubbed down, it sits overnight. The legs, meanwhile, are marinated with a red pepper marinade t

I have a Thanksgiving confession: I’m not that into the traditional holiday foods. Sure, I like stuffing. I won’t turn down pumpkin pie. And mashed sweet potatoes will do. But I like each on its own. Together, I find it all suffocating. It’s the biggest holiday of the year for Food52, and our business is being led by a holiday heretic! Back when I worked at The New York Times , I wrote a Thanksgiving story about a Vietnamese-American family in southern California. They made Alice Waters’ brined and roasted turkey recipe but served it with a stuffing made of ground chicken, lotus seeds, shallot, shiitake mushrooms, fish sauce, and sweet rice flakes. Dessert was fresh persimmons, rice cakes, and coconut cakes. It was wildly delicious. Read More >> from Food52 https://ift.tt/8M3ikho

It includes an expandable electric skillet and a portable blender that will actually fit in small kitchens. View Entire Post › from BuzzFeed - Food https://ift.tt/jysDK6R

https://punchdrink.com/articles/ipa-craft-beer-history/ from Eater - All https://ift.tt/hwKXtAB

This information could very well change your life! View Entire Post › from BuzzFeed - Food https://ift.tt/FwDckTy

Bettina Makalintal Crispy golden goodness, without even turning on the stove This post originally appeared in the October 24, 2022 edition of The Move , a place for Eater’s editors and writers to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now . Many people either fear or detest frying. I am not one of them, lumpia having been one of the first things I learned to cook. And yet there are times, I will concede, that a proper fry isn’t in the cards, even for me. Usually, this is when I am 85 percent through the cooking of a meal — noodles, for example, or a vat of congee — and think, this would be better with crunchy, fried alliums . Because many things are much improved by this garnish, I try to keep a jar of either fried garlic or fried shallots, both found readily at Asian grocery stores, on hand at all times. But we all falter, and so, sometimes I find myself in desperate need of these cr

Louiie Victa/Eater For chef Tara Monsod, the dish is helping to expand the breadth of Filipino food that make it onto restaurant menus It was from a vendor in Batangas, during a holiday trip to the Philippines as a teenager, that chef Tara Monsod first tried chicken inasal. “I remember specifically all these chicken legs cooking on these coals,” says Monsod, the executive chef of San Diego’s Animae . “Smoke everywhere and watching him baste it and hearing the sizzle sound always stuck with me.” At Animae, the opulent wagyu steakhouse from chef Brian Malarkey, Monsod presents cooking that could be described as “Asian fusion,” or “modern Asian American,” depending on how loaded the former feels. Having grown up with a “commuter family” in the city of Palmdale, north of Los Angeles, Monsod cites all kinds of inspiration: One day, her family would be eating Filipino food in the Valley; the next, Mexican food in Boyle Heights. That upbringing is reflected at Animae, where Hunan lamb c

Jesse Zhang /Eater Making peace with my body in the glow of the Golden Arches I fucking love McDonald’s. Wait — let me clarify: I don’t mean the multinational corporation known for its shady labor practices and an almost universally misunderstood lawsuit over hot coffee. I love the food at McDonald’s — thick McFlurrys studded with frozen M&M’s, the weirdly shaped yet perfectly crispy chicken nuggets, the way that the aroma of that aforementioned coffee mingles with hot grease and grill smoke to produce the chain’s classic scent. There are few things I find more comforting than a cardboard tray of McNuggets paired with the carbonated zing of a McDonald’s fountain coke and fries so salty that I can lick the sodium grains from my fingertips. What I don’t love, though, is how many years I spent hating myself over such a simple pleasure. I am a fat person, and have been for pretty much all of my life. I started counting calories somewhere around age 10, attended Weight Watchers m

Whether cooked in gumbo and baked beans or simply grilled as a Conecuh dog, to many Southerners, the Conecuh sausage tastes like home Evergreen, a 20-square-mile South Alabama town with a population of 3,591, according to the 2020 U.S. census, may not have the history of Birmingham and Selma, Huntsville’s U.S. Space & Rocket Center, or the SEC splendor of Tuscaloosa and Auburn, but it does have a statue of a giant pig enthroned on a lawn chair armed with a grilling fork. He sits outside the Conecuh Sausage plant, home to hickory-smoked links that inspire unparalleled devotion. Henry Sessions started the company, originally called Sessions Quick Freeze, as a meat-processing facility and cold storage locker in Evergreen 75 years ago. A few years later, he started processing and packing meats, and quickly became known for his hickory-smoked sausages. The company pivoted from storage to production, changed its name to Conecuh (pronounced “cuh-neck-uh”) Sausage in 1986, and relocated