Dip Recipes

Let's *finally* settle the pancakes vs. waffles debate! View Entire Post › from BuzzFeed - Food https://ift.tt/LNFyA8s

"It's important to try both kinds. Every American has a preference and you won't know your favorite until you try them both." View Entire Post › from BuzzFeed - Food https://ift.tt/4qD6yKM

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Photos: Teranga, Dept of Culture, Nok by Alara | Illustration: Eater Chefs are spotlighting their culinary heritage on tasting menus, at buzzy pop-ups, and at new restaurants across the country At Dept of Culture, a soft white cheese called wara comes plated with stew — blended and cooked tomatoes, bell peppers, and onions, spiced like many Nigerians prefer it. Wara can be found in the north and north-central areas of Nigeria, the latter of which is the region veteran chef Ayo Balogun hails from. He opened the buzzy 15-seat Brooklyn restaurant, one of Eater’s Best New Restaurants of 2022 , after winning the city over with a dinner series called Iya Eba in the late summer of 2020. “I spent a week in Lagos with my uncle and one night he took me around. We went to Ikoyi Club, we went to eat at a place called Iya Eba,” Balogun says. “So, [that night] we went from some posh place to some dive place to some place under the bridge, it was just some wild night. And I’ve been chasing that

Sarah Storrer/Eater Boston https://boston.eater.com/2023/2/27/23617062/milk-bar-harvard-square-shutdown-union-activity from Eater - All https://ift.tt/AiGDQ7U

Because no adult kitchen is complete without a cutting board. View Entire Post › from BuzzFeed - Food https://ift.tt/wh8N9ja

It doesn't get more American than apple pie! View Entire Post › from BuzzFeed - Food https://ift.tt/RhuT4YM

Don't let that new studio apartment, dorm, RV, or kitchen renovation stop you from cooking gourmet meals. View Entire Post › from BuzzFeed - Food https://ift.tt/DHrcTb7

The NYC shop sells about 400 of these highly coveted pastries per week At New York City bakery Lysée, chef Eunji Lee makes pastries that are as inventive as they are labor intensive. “When people come to our shop, I’d like to feel like they are not only in the bakery but also in the art gallery,” says Lee. Perhaps nothing Lee makes is as indicative of this as her realistic corn cake dessert. The dish takes three days to make and may have been among the first examples of the corn dessert trend sweeping the internet right now. It starts with Lee making a caramel that gets mixed with vanilla bean-infused cream. Next, she makes a sponge cake from corn flour, which gives the cake its corn flavor. Once the batter is whipped, she makes a meringue out of egg whites and cream, and mixes that in with the cake batter. “It has to be folded very delicately to keep the meringue texture,” Lee says. The batter gets spread over a Silpat baking sheet and generously sprinkled with a corn powder th

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This is, like, 99% accurate! View Entire Post › from BuzzFeed - Food https://ift.tt/nWSglme

These blade-like leaves are not just “the Asian vanilla.” Their enchanting aroma and lush green color bring life to many South and Southeast Asian dishes. The secret to my aunt’s cá kho (Vietnamese braised fish) is a bundle of pandan leaves that she ties into a knot and simmers in the braising liquid. It mellows the pungent fish sauce and brings brightness to the heady spices. When I was a student in Singapore, I could never get enough of chendol, a cold dessert featuring wormlike pandan jelly and an assortment of toppings in coconut milk and palm sugar syrup. Whether it’s used in sweet or savory dishes, pandan’s verdant green and nuanced aroma add a special flair to everything it touches. What is pandan? Pandan is the common name for Pandanus amaryllifolius, a perennial shrub belonging to the Pandanus genus of the screw pine (Pandanaceae) family. Out of 700 species under this genus, pandanus amaryllifolius is the only one with fragrant leaves (another related variety produces per

Unpopular opinion: the warm part of spring is the best time of the year. View Entire Post › from BuzzFeed - Food https://ift.tt/sWPbf9U

Breakfast4evr! View Entire Post › from BuzzFeed - Food https://ift.tt/3r7TcMu

This one's for the band nerds and work avoiders!!! ✨ View Entire Post › from BuzzFeed - Food https://ift.tt/jKhiXVv

Save this for your next grocery trip. View Entire Post › from BuzzFeed - Food https://ift.tt/5pOdmLh

"It always surprises me that more people aren't doing this in their own kitchens." View Entire Post › from BuzzFeed - Food https://ift.tt/3Oztj9L

You're special in your own way! ✨ View Entire Post › from BuzzFeed - Food https://ift.tt/41AUMIY

It's always good to feel appreciated. View Entire Post › from BuzzFeed - Food https://ift.tt/tzNnUVH

"It makes a 30-minute tomato sauce taste like it's been cooking all day." View Entire Post › from BuzzFeed - Food https://ift.tt/zWs9Z0t

Pizza, pasta, garlic bread... View Entire Post › from BuzzFeed - Food https://ift.tt/so9NB1w

Reem Assil, Femi Oyediran, Christa Barfield, and Alicia Kennedy, | Hone Stephen Satterfield’s food origins-focused media company hopes to help emerging food talent access the opportunities they want A lot has changed since 2017, when Stephen Satterfield launched Whetstone as a magazine about global food origins . The motivation then, Satterfield has explained , was his disappointment with food media’s “incredibly myopic, unimaginative, and formulaic” perspective. In the years since, Whetstone has grown from one magazine into a media company, having also launched Rasa , a magazine about South Asian food culture, and a podcast network with 11 shows. In 2021, Satterfield brought his perspective to a huge audience: He hosted the Netflix docuseries High on the Hog , an exploration of African American culinary history based on the book by Jessica B. Harris. In that time, the media landscape has changed more broadly. Instead of cooks and writers begging for magazine bylines, social m

It’s the best time of the year! View Entire Post › from BuzzFeed - Food https://ift.tt/xBWAFL6

I'm the limited-release Barbie Sparkberry Pop-Tart from 2005. View Entire Post › from BuzzFeed - Food https://ift.tt/jxpAXbc

Nico Schinco/Harvest Abi Balingit’s new cookbook “ Mayumu: Filipino American Desserts Remixed” infuses the Filipino shortbread with freeze-dried fruit All the vibrant colors: That’s how baker and cookbook author Abi Balingit remembers the polvoron of her childhood — a rainbow of colorful wrappers in a big box. The yellow one, she recalls, meant classic polvoron, sweet, buttery, and flavored with just toasted flour and powdered milk. “I grew up eating a lot of Goldilocks polvoron,” says Balingit, referring to the Filipino bakery chain with locations in her home state of California. Thanks to their Spanish origins, polvoron and polvorones can refer to a confusing array of confections: Mexican sugar cookies, Spanish almond-flecked shortbreads, the powdered sugar-covered nut balls sometimes known as “Russian tea cakes.” For Filipinos, polvoron doesn’t require nuts, just crumbly shortbread to which flavors like ube and coffee can be added. In Balingit’s debut cookbook Mayumu: Filipi

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The Pizza Hut set sells for $32. | American Girl American Girl introduced two new dolls from 1999 — and in classic ’90s fashion, they’re getting free pizza for reading books Here is a phrase that pulls at my heartstrings every time: Used to be a Pizza Hut . I think about the eponymous blog every time I pass one of those too-recognizable structures. The one in my hometown is now a Mexican restaurant. It’s probably more beloved than Pizza Hut was, but whenever I see it, I can’t help but think of the weekend afternoons I spent at that Pizza Hut as a kid, where I’d chatter about my love of the Backstreet Boys or Pokémon and feel unbridled excitement at my rare treat of soda, served — of course — in one of those craggy-textured red plastic cups. When that location closed, my Pizza Hut days ended. The pizza chain has been sparse in every other place I’ve lived, and while there is technically a joint Taco Bell-Pizza Hut not far from me now, I’m unhappy to report that the idea is far bet

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A Q&A with — and general appreciation of — the travel expert and author of the new book, “Italy for Food Lovers,” which focuses on traveling with eating in mind There are two parts in the introduction of Rick Steves’s new book, Italy for Food Lovers , that nearly made me cry. The first is Steves opining on the whole point of travel, the thing he’s dedicated his life to for the past four decades. “Globetrotting destroys ethnocentricity and helps us understand and appreciate other cultures,” he writes. “Rather than fear the diversity on this planet, celebrate it. Among your most prized souvenirs will be the strands of different cultures you choose to knit into your own character.” The other is from his co-author, Fred Plotkin, on being a “pleasure activist.” This is the act, he describes, of using one’s senses, especially taste, without analyzing what is happening in that moment, so that we may more actively take in everything we experience. “It would be too pat to say that the fu

A farm worker picks beets on a California farm last year. | RJ Sangosti/MediaNews Group/The Denver Post via Getty Images Growers and workers are at odds over laws that mandate overtime for the folks literally picking our food This story was originally published on Civil Eats . In early February, around 2,000 people called in to a hearing on Washington farmworkers’ right to overtime pay. The conversation was tense as farmworkers, advocates, and members of the agriculture industry all weighed in. The crowd had convened to discuss a Senate bill that would create a “seasonal exemption” to a 2021 law designed to pay farmworkers for overtime. If it passed, farmers wouldn’t have to pay overtime for 12 weeks (of the grower’s choice) per year. Growers saw this as a compromise that would reflect the narrow harvest periods of some crops, like hops and asparagus, while shoring up farm economies. But many farmworker and labor advocates saw this as rolling back the hard-won right to overti

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Soup's on. View Entire Post › from BuzzFeed - Food https://ift.tt/K3Vi2GR

Yuxi Liu/Shake Shack https://ny.eater.com/2023/2/22/23610138/shake-shack-truffle-tasting-menu-new-york-boston-philadelphia-chicago-miami from Eater - All https://ift.tt/53cEDzt

A look at the sweet, sticky success of Panda Express, the Chinese American sensation that revolutionized the mall food court Panda Express is an icon of the American mall food court, feeding families its brand of Chinese American cooking since it first opened in the Glendale Galleria, just outside Los Angeles, in 1983. Today the chain has more than 2,300 stores, and a big part of that success, is the restaurant’s signature sticky-sweet orange chicken , of which it sells over 110 million pounds per year. It all begins with the sauce, according to Adrian Lok, the company’s culinary innovation lead, which starts with a thickening starch, along with a mixture of soy sauce, sugar, ginger, and garlic, water, vinegar, and natural orange extract.. “I know it looks like a lot of sugar but it’s for a lot of batches of orange chicken,” says Lok. Lok says the inspiration for the dish comes from the founders’ home region of Yangzhou, China. “In that region there are a lot of sweet and sour

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Thirteen-year olds Charles and Olivia, both from Wasilla, Alaska, at the 5th Avenue Mall in Anchorage. | Nathaniel Wilder/Eater One grown-ass woman’s descent into the soul of the American teen on their home turf: the mall food court We played this game in our middle school computer lab called Missing. It was a game designed to warn kids that any self-expression on the internet will lead to being kidnapped by a pedophilic stranger, yanked by the roots of their frosted tips across state lines. You play as a detective who learns of a missing kid named Zack, who met a man online who claimed to run a magazine in California, only to be kidnapped, sex trafficked, and finally reunited with his father, who purchases the antivirus software the game was advertising in the first place. The lesson was clear: Never trust a writer from California. “I write for a magazine,” I tell two teenage boys in Anchorage, Alaska, at the fifth-floor summit of a dying mall. “Can you talk to me about the food