Dip Recipes

Be serious — nobody actually eats Chiko rolls. View Entire Post › from BuzzFeed - Food https://ift.tt/OCGmFrE

For fun! View Entire Post › from BuzzFeed - Food https://ift.tt/E5SGlza

The new instant noodles — a Momofuku dupe — are already all over TikTok. View Entire Post › from BuzzFeed - Food https://ift.tt/5PqtEjk

Your soulmate could be closer than you think... View Entire Post › from BuzzFeed - Food https://ift.tt/PRnxqBL

I simply refuse to believe Panera Bread is summer. It's 100% fall. View Entire Post › from BuzzFeed - Food https://ift.tt/NYl9WX0

Courtesy of Ten Speed Press https://austin.eater.com/2023/1/31/23578314/franklin-barbecue-franklin-smoke-cookbook-grilling-smoking-austin-ten-speed-press from Eater - All https://ift.tt/jIpxqrH

Regaining my zest for life after trying this 🍊 View Entire Post › from BuzzFeed - Food https://ift.tt/JcweMu6

Tuna noodle casserole is good, IDC. View Entire Post › from BuzzFeed - Food https://ift.tt/Dnt3BlP

Texture and flavour heaven. View Entire Post › from BuzzFeed - Food https://ift.tt/uHehUI2

I think it's safe to say we *all* love comfort foods! View Entire Post › from BuzzFeed - Food https://ift.tt/fqVU86b

:) View Entire Post › from BuzzFeed - Food https://ift.tt/WkSoXch

https://www.vox.com/the-highlight/23542276/dining-out-alone-solo from Eater - All https://ift.tt/s6cm3rQ

Mimosas with a side of Jason Momoa! View Entire Post › from BuzzFeed - Food https://ift.tt/FVqsJMC

https://punchdrink.com/articles/athleisure-drinks-apres-sport-functional-beverages/ from Eater - All https://ift.tt/5IzJAdj

Taste the rainbow! View Entire Post › from BuzzFeed - Food https://ift.tt/HVnXaIe

"I've traveled the world and no one knows what they are except for Americans." View Entire Post › from BuzzFeed - Food https://ift.tt/mIxzdvO

"I don't know how I lived without this" —many reviewers and probably you, soon enough. View Entire Post › from BuzzFeed - Food https://ift.tt/j4h0lW2

Au revoir! View Entire Post › from BuzzFeed - Food https://ift.tt/fE6rqjU

Love is in the air! View Entire Post › from BuzzFeed - Food https://ift.tt/4QWTVXL

The chocolate that will join you through that day... View Entire Post › from BuzzFeed - Food https://ift.tt/DJc9xKC

I might not be able to tell you why you don't own these things, but I can for sure tell you how to get them. View Entire Post › from BuzzFeed - Food https://ift.tt/dPv8jbf

If you love brownies, you're a total night owl. View Entire Post › from BuzzFeed - Food https://ift.tt/gN6doUW

Fritos = underrated!! View Entire Post › from BuzzFeed - Food https://ift.tt/jndEiGN

https://punchdrink.com/articles/four-loko-anniversary-legacy/ from Eater - All https://ift.tt/mqH5hdR

I mean, it IS the heart of the home, as they say. View Entire Post › from BuzzFeed - Food https://ift.tt/SyJ271O

We all know someone who has a love for both bread and musical theater. View Entire Post › from BuzzFeed - Food https://ift.tt/fjcxs7C

Illustrations by Marianna Fierro Marianna Fierro went from website and graphic designer to in-demand illustrator and merch creator 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: Marianna Fierro. It makes sense that Marianna Fierro loves food. Growing up in Udine, Italy, a northeastern city about an hour from Venice, she spent countless hours in her father’s pizza shop. Her favorite childhood memories include watching her parents cook and gathering around the table as a family to eat. But she didn’t turn her passion for food into a career until recently: She only went full-time with her freelance food and beverage illustration work in November 2022. The long journey to this point, however, is partially responsible for Fierro’s success. She studied design and typography — specifically International Typographic Style (also called Swiss Style) at Kent State University — wh

The TikTok chefs have outdone themselves... View Entire Post › from BuzzFeed - Food https://ift.tt/bOzoewS

Let's build! View Entire Post › from BuzzFeed - Food https://ift.tt/75Lhf8H

For $75, in this economy, I'll pass. View Entire Post › from BuzzFeed - Food https://ift.tt/8c5apEf

https://la.eater.com/2023/1/26/23571870/smorgasburg-los-angeles-zach-brooks-vendors-chosen from Eater - All https://ift.tt/n4y2BVI

This is, like, 100% accurate! View Entire Post › from BuzzFeed - Food https://ift.tt/pBiuF6E

A clean kitchen is the best kitchen. View Entire Post › from BuzzFeed - Food https://ift.tt/unXgA4Q

Molly DeCoudreaux Forget the flour and eggs: This one-step breading method makes it easy to flash-fry cutlets any night of the week Whether it’s for schnitzel, chicken fried steak, or a perfectly fried chicken thigh, nearly every meat-eating, serious home cook has experimented with three-step breading a cutlet of some variety or another. Maybe they’ve even tried knocking that down to two steps, skipping the flour and using only the egg and breadcrumbs, as is sometimes done for a veal milanese or milanesa de res. But if you’re like me, making that level of mess just isn’t something you’re keen to do very often. There are all the bowls that don’t fit in the dishwasher. There are the invariably gloopy fingers, even if you’re using a fork or three. No matter how happy the resulting cutlets make everyone, you hesitate to make them again any time soon, a reluctance shared by whoever is stuck cleaning the kitchen. Enter: flash-fried cutlets, made with a simple one-step breading method.

If life was so simple... View Entire Post › from BuzzFeed - Food https://ift.tt/nk6RqDS

Shutterstock Many workers in the food industry experiencing parosmia — or a long-term distorted sense of smell — find their lives and livelihoods disrupted. And they have trouble accessing help. This story was originally published on Civil Eats . Anaïs Saint-André Loughran remembers every cheese she’s ever tasted. The owner of Chantal’s Cheese Shop in Pittsburgh, Pennsylvania, recalls that when she decided she wanted to be a cheesemonger — at age 4 — “all the doors of my memories were tied to cheese, and where and how I tasted it.” So when Loughran lost her sense of smell after she contracted COVID in March 2020, she was devastated. On the second day, she says, “I woke up, I tried to eat something, and it felt like I was eating nothing.” Since then, her career has been irrevocably changed. Many food professionals have shared their stories about how COVID impacted their sense of taste and smell. New York Times restaurant critic Tejal Rao , food and wine writer Lisa Denning , a

"Towards the end of 2020, I went to Walmart and purchased everything for $10.09 and made a week's worth of meals for one person. This week I went back again and purchased those same items..." View Entire Post › from BuzzFeed - Food https://ift.tt/dVnFja0

Chef Ed Szymanski makes the eggs with lamb shoulder and deep fries them At his sophomore restaurant Lord’s , chef Ed Szymanski follows up his wildly popular New York City restaurant Dame with an homage to British bistro food. “I have pretty brutal childhood memories of takeaway Scotch eggs from an M&S before we go on a long train ride,” says Szymanski. “So we try and do a nice version here.” A Scotch egg, at its core, is an egg wrapped “in a meat sausage of some sort, and then breadcrumbed and deep-fried,” says Szymanski. “They’re like the quintessential British snack.” To make the restaurant’s curried lamb Scotch eggs, the eggs themselves first get cooked for precisely six minutes and 20 seconds. “Six minutes and 15 seconds is not long enough, and six minutes and 25 is too long,” says Szymanski. The eggs go straight into ice water to stop the cooking process. The egg then gets wrapped in a lamb shoulder that’s ground in house, which gets mixed with a curry paste, made of ging

Isn't this qUaLiTy COnTeNt? View Entire Post › from BuzzFeed - Food https://ift.tt/bg0JMya

Personally, I love croissants. View Entire Post › from BuzzFeed - Food https://ift.tt/ZbeWrwg

Double onion burger with cheese at Tucker’s. | Choate House One state, two days, four burger joints, and a whole lot of griddled onions As someone who grew up just a 15-minute drive across the border in Northeast Texas, I have done my fair share of shit-talking about the state of Oklahoma: “The wind blows so hard in Texas because Oklahoma sucks,” and so on. But as fortune would have it, I fell in love with and married an Okie, which has necessitated spending a lot more time in the Sooner State over the past decade — and a lot more time with the Oklahoma onion burger. For those who are unfamiliar with the form, the Oklahoma onion burger is simple: A haystack of onions, shaved thin on a deli slicer, are piled atop a beef patty and cooked together on the griddle. As it cooks, the juices from all those onions keep the meat moist and add flavor. Once one side is cooked, the patty is flipped, and the onions are violently smashed into the burger, and it’s left on the griddle to sear unti

Growing up is hard to do, so accept the help that these finds offer. View Entire Post › from BuzzFeed - Food https://ift.tt/cBz4CLf

James Beard Foundation Everything you need to know about the restaurant, chef, and media awards The James Beard Foundation Awards are among the highest honors in the American food world. Semifinalists for the restaurant and chef awards will be revealed on Wednesday, January 25, with finalists to be announced on Wednesday, March 29. Media nominees — including everything from cookbooks to podcasts to TV shows — will be revealed on April 26, with winners to follow quickly after on June 3 at a celebration in Chicago. The Restaurant and Chef Awards will be presented at a gala ceremony in Chicago on Monday June 5. The 2023 awards are the Foundation’s second ceremony following an extensive audit , and will, like the 2022 awards, feature a few new key protocols , including a different way of surfacing talent, nominee personal statements, and different awards categories. The canceled 2020 ceremony was, broadly speaking, a mess ; the foundation initially blamed the pandemic, but reporting a

I'm practically a psychic. 🔮 View Entire Post › from BuzzFeed - Food https://ift.tt/uhZqSct

We're not exactly psychic, but I still think we can predict this. View Entire Post › from BuzzFeed - Food https://ift.tt/mRjG6QJ

Shutterstock Your emotional support cup will thank you This post originally appeared in the January 23, 2023 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 . Whether you’re in the relentless pursuit of being fully hydrated or you’re simply thirsty, everyone has to drink water. And because we all need it to stay alive, people have long been trying to make flavorless, tasteless water a little more interesting by adding a wedge of lemon or those weird flavor enhancer drops that make it taste like Kool-Aid. But the best, easiest addition to a glass of water is a simple sprig of rosemary. I first encountered the genius of adding rosemary to water over the summer, while vacationing in Puerto Vallarta. Hungover and in search of a hearty brunch, I went to Cha, a cute little cafe in the city’s Versalles district. Alongside the plate

Mumbai meri jaan or Dilwalon ki Dilli? View Entire Post › from BuzzFeed - Food https://ift.tt/naNimLU