Dip Recipes

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Extroverts loooooove a pie. Especially if it's apple flavored! View Entire Post › from BuzzFeed - Food https://ift.tt/yaLcSpn

Barbacoa Gonzalitos Barbacoa and chicharron tacos in Roma Norte, a rooftop for golden hour cocktails, a homey Baja hangout for oxtail noodles, the best stands in maze-like La Merced market, and more of CDMX’s best meals 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 covers longtime

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Coral Sisk A century-old restaurant for fine dining theatrics, a fast-casual bottega for handmade fresh pasta, a street food shop for fried crescentine stuffed with mortadella, and more of Bologna’s best meals With the oldest university in Europe, stunning medieval towers, nearly 25 miles of porticos that hug the city, and various museums and music events, the capital of the Emilia-Romagna region is a renowned cultural hub. But for a long time the food scene was underrated. People clung to the idea that Bologna was only worth a day trip for a bowl of tortellini in brodo, a plate of mortadella, or other classic dishes. Today, Bologna bucks that reputation with some truly terrific meals, not just traditional cuisine but also newer concepts worth exploring. Food-loving travelers are finding their way to the city, which is rich with quality ingredients thanks to the nearby Po Valley, the area responsible for the bulk of central and northern Italian food production, including high-cali

Whether you make sweet crepes or savory crepes, they'll definitely be delicious. View Entire Post › from BuzzFeed - Food https://ift.tt/mljPSLW

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Brb, droolin'! View Entire Post › from BuzzFeed - Food https://ift.tt/BDJh6C1

I can't wait to eat watermelon and drink lemonade on those warm summer days. View Entire Post › from BuzzFeed - Food https://ift.tt/VCHAJsZ

James Beard Foundation The full list of nominees Today, the James Beard Foundation announced its slate of finalists for its 2023 restaurant and chef awards. In addition to revealing who has advanced from the semifinalist pool revealed last month, the Foundation has also announced six recipients of the organization’s Leadership Award; that Olivia Watkins and Karen Washington, co-founders of the Black Farmer Fund, would received the Humanitarian Award; and that cookbook author Madhur Jaffrey would be honored with this year’s Lifetime Achievement Award. They join the America’s Classics winners for 2023 , which were announced in February. This is the second awards season to reflect changes made in the wake of an extensive 2021 audit to address the longstanding biases baked into the awards process. New awards categories include an emerging chef award without an age cutoff, as well as regional best chef categories that now include separate awards for California, Texas, and New York in

Sophia Pappas The world’s most expensive spice can be an everyday ingredient — if you know how to use it “Our biggest challenge is to get people to use it,” Ethan Frisch, the co-founder and co-owner of the spice company Burlap & Barrel , says about saffron. “They think it’s so valuable they almost don’t want to cook with it.” The world’s most expensive spice is many things: an irreplaceable staple of various cuisines, the focal point of a multibillion-dollar industry, a hot topic in the realm of geopolitics, a victim of fraudulent trading. But it’s also an ingredient that’s been used in everyday cooking for as long as it’s been cultivated. There is, in other words, a lot to say about saffron, so let’s get started. What is saffron? Saffron comes from the stigmas of the purple Crocus sativus flower, also known as the saffron crocus because of its prized crimson threads. The trumpet-shaped stigmas are long and deep red, and typically have orange and yellow hues near their base.

Because growing pains don't have to extend to your kitchen. View Entire Post › from BuzzFeed - Food https://ift.tt/ZMDIlPU

Selena Gomez on the set of Selena + Chef | Jennifer Rose Clasen/HBO Max Florence Pugh is the latest celebrity to join the growing list of food shows that prioritize fame over cooking ability Chefs have, of course, been celebrities for a long time. Emeril Lagasse has been on television longer than most of Gen Z has been alive, and Julia Child helped kick off the genre in the 1960s with the premiere of her series The French Chef . But now the phrase “celebrity chef” is taking on an entirely new meaning as actors, musicians, and other people in the public eye — including those, like Paris Hilton, who are famous for simply being famous — helm their own cooking shows. The latest entrant into this increasingly crowded field is it-girl Florence Pugh. In a recent interview on the Happy Sad Confused podcast, Pugh announced that a TV version of her popular Instagram cooking series Cooking With Flo is “in the works,” though she didn’t say when exactly fans could expect to see it on the

I don't know why, but I think David and I would really get along. View Entire Post › from BuzzFeed - Food https://ift.tt/iyxVw4N

Mac 'n' cheese or bust. View Entire Post › from BuzzFeed - Food https://ift.tt/0KWST6d

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Nat Belkov/Eater Eater: 100 Essential Restaurant Recipes from the Authority on Where to Eat and Why It Matters celebrates America’s iconic restaurants Eater has covered restaurants obsessively since 2005. In many ways, it feels natural for us to compile what we consider some of our favorite restaurant recipes into a cookbook . Or, you could argue, with years and years of reporting under our belts, we gave ourselves the impossible task of distilling everything we love about restaurants, restaurant culture, and how restaurants changed the way we eat at home into a single book. Nat Belkov/Eater We started, as we always do, with our team of 60-plus writers and editors — the most plugged-in restaurant and dining experts from coast to coast. The not-so-simple question: What are the restaurants, chefs, recipes, trucks, snacks, drinks, and so forth that you would most want to see in our first-ever cookbook? This led to a spreadsheet of 300 or so entries, which restaurant editor and coo

I love waffles. View Entire Post › from BuzzFeed - Food https://ift.tt/ZLQt9XB

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A dish from Core by Clare Smyth, which maintained its three-star rating. | Bloomberg/Getty Images An acclaimed London restaurant regains its former standing Today, the Michelin Guide announced its 2023 awards for Great Britain and Ireland, returning to its pre-pandemic format of an in-person ceremony also streamed online . While no restaurants in the region were newly awarded three stars this year, all of the guide’s eight three-star restaurants — including London’s Restaurant Gordon Ramsay and Core by Clare Smyth — maintained their distinction, unlike recent upsets in France and the United States . There was more movement in the two-star category. Chef Brett Graham’s London-based the Ledbury, which closed in 2020 as a two-Michelin-star restaurant and then reopened last year , regained its former standing. Ceremony host Amanda Stretton called it a “welcome return to the London scene,” citing that the Ledbury displayed “perfect technique and balance.” Joining the Ledbury as new a

I hope you're hungry! View Entire Post › from BuzzFeed - Food https://ift.tt/rOnqS1B

Centinelle’s chard claw clips. | Centinelle Hair clips are the latest trend to mash up ’90s nostalgia with food Hair accessories are back. Perhaps they never quite went away, but there was a considerable lull in their popularity, the butterfly clips and comb headbands of the ’90s and early ’00s giving way to perfectly set waves . Now, brands are offering maximalist velvet bows, padded headbands, and hair claws, which some are calling “ coquette core .” And a sub-category has emerged, combining the hyper-feminine hair adornments with food, letting fashionable adults and cute children wear barrettes that say “butter noodles.” You have probably seen some examples by now. French hair brand Coucou Suzette offers hair claws in the shape of strawberries, avocados, and even a mussel for all your Little Mermaid fantasies. Cantinelle has claws that look like a leaf of green chard or tomatoes , and barrettes of red beets . Along with “ butter noodles ,” Eugenia Kids has clips with phrases

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Their red velvet cake cheesecake >>> View Entire Post › from BuzzFeed - Food https://ift.tt/ZqDX1Yt

I'm always hungry lol View Entire Post › from BuzzFeed - Food https://ift.tt/mar9cNp

Choosing 9-grain wheat bread over the Italian herb and cheese? That gives off major "I'm from Victoria" vibes. View Entire Post › from BuzzFeed - Food https://ift.tt/ENaSdrX

We can't all be Donkey. View Entire Post › from BuzzFeed - Food https://ift.tt/w1BzHEf

I believe in Tiana supremacy!! View Entire Post › from BuzzFeed - Food https://ift.tt/7dfKmle

I love the soup dumplings so much. View Entire Post › from BuzzFeed - Food https://ift.tt/I9wStLz

Pizza with dhaniya-pudina chutney?!?! View Entire Post › from BuzzFeed - Food https://ift.tt/C0fSsN7

I'm not kidding, these jobs are seriously rare. View Entire Post › from BuzzFeed - Food https://ift.tt/L9nQAO1

Buckle up, because this is going to be a wild ride. View Entire Post › from BuzzFeed - Food https://ift.tt/e83dgKX

Build a grilled cheese that Taylor would be proud of. View Entire Post › from BuzzFeed - Food https://ift.tt/fXDbvaW

Cookie jars from CB2, BBC Ice Cream x Todd James, Supreme x Pillsbury, World Market, Hazy Mae, Williams-Sonoma, and Modigliani. | Lille Allen/Eater The cookie jar continues to be a vessel for cheeky self expression, if not for cookies themselves Recipes, money, written affirmations, and receipts. That’s what Hazy Mae keeps in her ceramic cookie jars. Cookies? None. Since she was gifted her first cookie jar, a midcentury ceramic bear, several years ago, the New York City-based artist has become a collector of a few dozen quirky, mostly vintage cookie jars. “A friend of mine was like, ‘You’re the only person I know with 100 cookie jars and not a single cookie in your house,’” says Mae, whose mother kept similar odds and ends — never cookies — in her collection of house-shaped cookie jars. But Mae isn’t just a collector, she’s also a cookie jar maker, and her work is part of a new wave of appreciation for ceramic cookie jars. Boosted by ongoing enthusiasm for pottery and sculpture ,

These are the dishes that thrive (not survive) with extra days in the fridge — the salads that won't wilt, the soups and stews that don't turn into a soggy mess on the reheat, and the make-ahead meals where flavors intensify over time, versus wear off. View Entire Post › from BuzzFeed - Food https://ift.tt/WonphZ3

Harry Cheadle https://seattle.eater.com/2023/3/23/23653525/starbucks-union-protest-corporate-headquarters-seattle from Eater - All https://ift.tt/kObPXAc

Dessert really is the best meal of the day! View Entire Post › from BuzzFeed - Food https://ift.tt/Wy9wnxi

Grilled chicken = conscious and sophisticated! View Entire Post › from BuzzFeed - Food https://ift.tt/anylF5B

CloudChef https://sf.eater.com/2023/3/23/23648952/cloudchef-software-restaurnats-ai from Eater - All https://ift.tt/rSXtOf4

Read this if, like me, you have a Shark Tank hangover! View Entire Post › from BuzzFeed - Food https://ift.tt/FGmNLXQ

Louiie Victa/Eater Egg whites are chef Philip Krajeck’s secret weapon for a perfect cutlet crust There are few foods more perfectly satisfying than a crispy cutlet. Whether they’re made from pork, chicken, or veal, cutlets are pure comfort food, but at Rolf and Daughters in Nashville, the classic gets a major upgrade courtesy of chef Philip Krajeck. Inspired by the super-thin cutlets common in Milan, Krajeck knew he wanted some kind of Milanese on the menu before the restaurant even opened in 2012, but he also didn’t want to enter the city’s already crowded field of hot chicken purveyors. “It’s fried chicken, but it’s not hot chicken,” Krajeck says. “It’s just delicious. We’re not trying to reinvent any wheels here; we’re just trying to do something that fits in with everything else that we’re doing, just trusting that the ingredients are all responsibly sourced and super-seasonal.” At Rolf and Daughters, Krajeck takes a fully deboned half-chicken, sourced from a local farmer, an