Dip Recipes

Basically, every Bengali dessert is BYAPOK! View Entire Post › from BuzzFeed - Food https://ift.tt/1pNn0TF

Let's see if you're a distinguished adult or a spirited child! ✨ View Entire Post › from BuzzFeed - Food https://ift.tt/1W5S9lO

Let’s see if we are food twins. 🍔🌭🌮🌯🥙🥗🥪🍕🍟 View Entire Post › from BuzzFeed - Food https://ift.tt/QoHxvfi

Listen, we've all got our limits...👀 View Entire Post › from BuzzFeed - Food https://ift.tt/lOFdQ5h

For you McDonald's lovers. ❤ View Entire Post › from BuzzFeed - Food https://ift.tt/lxygSuU

I truly believe that I was a sloth before. They're the underrated, unproblematic kings of the rainforest. 🦥👑 View Entire Post › from BuzzFeed - Food https://ift.tt/hkCcZ7D

All cake is good cake! View Entire Post › from BuzzFeed - Food https://ift.tt/SfO5g4t

From prepwork to cooking to cleaning, these babies are worth the money and storage space. View Entire Post › from BuzzFeed - Food https://ift.tt/BODU8sH

r/forbiddensnacks has rewired my brain chemistry and now I'm seeing prohibited deliciousness everywhere. View Entire Post › from BuzzFeed - Food https://ift.tt/S8R2YJ7

I don't love cooking — but I still try to be mindful of eating healthily, so many of my meals are quickly thrown together with ingredients from Trader Joe's or Aldi. View Entire Post › from BuzzFeed - Food https://ift.tt/OYsN07q

Rough — and I can't stress this enough — stuff. View Entire Post › from BuzzFeed - Food https://ift.tt/6GMHqeb

Kristin Teig/Alfred A. Knopf Blackened vegetables meet spiced labneh in this show-stopping vegetarian dish In my wildest dreams, outdoor dinners would not require any silverware whatsoever. (Okay, maybe I should dream bigger.) Instead, there would be pizza, ribs, and “ hand salad ” — and this recipe for charred vegetables (excerpted from my new cookbook, The Don’t Panic Pantry Cookbook ) would be welcome at the party, too. Served on a platter over a thick yogurt spiced with garlic, olive oil, and good old-fashioned American chile powder, they’re simple to make and even simpler to eat — so simple, in fact, that utensils are completely unnecessary. Like any other dish best served outdoors, this one relies on a few choice components that bring out the best in one another. The vegetables warm and soften the yogurt, almost melting it, while the yogurt gives the vegetables richness and tang. A grating of good hard, aged cheese like Parmigiano-Reggiano (or an aged goat cheese) and a driz...

Yeah, I think I might get takeout instead. View Entire Post › from BuzzFeed - Food https://ift.tt/NeDxVg0

Bread donuts! View Entire Post › from BuzzFeed - Food https://ift.tt/K1HN456

Kitchen knives are great, but kitchen knives that ~float~ are better. View Entire Post › from BuzzFeed - Food https://ift.tt/UBEh4Fi

Yep, even something that cuts through grease and clings to vertical surfaces in your dirty oven. View Entire Post › from BuzzFeed - Food https://ift.tt/3RkviP8

Bagels at Ottawa Bagelshop. | Liliana Piazza Where to find wood-fired sourdough bagels, egg rolls that fueled an NHL rivalry, braised pork belly at the city’s coolest hangout, romantic dinners at an idyllic forest hideaway, and more of Ottawa’s best food At some point Ottawa was slapped with an inaccurate label: “The city that fun forgot.” To be fair, the country’s capital and bureaucratic hub doesn’t call to mind the late-night clubbing you’ll find in Montreal or Toronto. But the city’s food scene cannot be painted with the same rude brush. Hip restaurants serving small plates and natural wine are widespread in both Ottawa and its sister city across the bridge, Gatineau, providing dining experiences as good as anywhere in North America. The bagels are just as good as Montreal’s. And the capital excels in global eats, including some of the best shawarma outside of Lebanon, Vietnamese pho bursting with flavor, and hulking Italian sandwiches. Eating in Ottawa is, in fact, fun. Joel ...

There are so many pasta-bilities! View Entire Post › from BuzzFeed - Food https://ift.tt/IEHz2Ls

Eater’s video team has been recognized as a finalist in the Short Form category The 2023 Daytime Emmy finalists have been announced, and Eater scored a nomination in the Short Form Program category for Handmade. The Handmade series showcases individuals who make food products or other items that then make their way to restaurant tables. In one of series’ most standout episodes, we meet Scott Spellman, co-owner of Utopia Bagels in Queens, New York. Spellman, a larger-than-life character and expert bagel maker, shares the process behind his 40-year-old bagel operation. The Eater production team worked on location to capture stylized shots of the process, which is a defining characteristic of the Handmade series. Across every episode, the mix of in-scene narrative with formal interviews brings this docu-style series to life. Thanks to the success of the video, Spellman has since branched out from his bagel business to start a podcast. Eater has previously won five NY Emmys; this is...

https://punchdrink.com/articles/best-shots-amaro-whiskey-mezcal/ from Eater - All https://ift.tt/DapnT0f

I love food so much... ✨ View Entire Post › from BuzzFeed - Food https://ift.tt/gs5Div0

Helen Rosner Where to find creative chefs redefining French cuisine, classic brasseries and bistros enjoying a renaissance, stunning Michelin-starred meals, and more of Paris’s best food Paris has reclaimed its status as one of the world’s favorite cities to eat. The French capital is bustling with a brilliant constellation of restaurants these days, including a bevy of openings that show off how deliciously cosmopolitan it’s become: Menkicchi is maybe the best ramen shop in town, young French Malian chef Mory Sacko cooks stunningly original dishes at Mosuke, and Korean-born chef Sukwon Yong shows off the growing influence of Asia on contemporary French cooking at the reboot of Le Bistrot Flaubert. Plus there’s an inventive and diverse array of casual dining options, like the affordable Café du Coin, excellent Montmartre bistro Le Maquis, and Parcelles, an outstanding bistrot a vins in the Marais. There’s also been a renaissance of Paris’s long-established gastronomic landscape, wi...

Eater An entomologist’s advice for bug-free backyard barbecues Once the food is prepared, the table is set, and the candles are lit, it’s easy to get in the mood for a great meal. But when you’re dining outdoors, few things can kill that mood as instantly as creepy-crawly (or annoyingly airborne) insect visitors. Bugs are, unfortunately, a natural part of eating outside. They didn’t ask for you to host a picnic next to their nest, but now that you have, you might as well learn how to deal. The internet is positively bursting with tips, tricks, and hacks to keep your backyard picnic bug-free, ranging from citronella candles and tiki torches to DIY options like apple cider vinegar and essential oils. But many of these hacks are old wives’ tales at best, or marketing gimmicks that aren’t actually effective. According to University of Nebraska entomologist Kait Chapman, there are three types of bugs you have to worry about at an outdoor meal: bugs that want to bite or sting you, bugs...

The traditionally Italian dish further highlights the Latin and Mediterranean flavors the restaurant’s menus are based on. At Michelin-starred D.C. restaurant Imperfecto , chef Enrique Limardo serves three separate menus: an omakase-style chef’s table tasting menu, a six-course set menu, and an a la carte menu. And on the set menu, Imperfecto’s agnolotti, developed by sous chef Kelvin Gomez, stands out for the way the traditional Italian dish highlights the Latin and Mediterranean flavors the restaurant is centered around. “People don’t really expect a pasta on the menu itself because you’re coming in looking for Latin flavors, Mediterranean flavors,” says Gomez. “But the thing is, if you can concentrate all those flavors inside something so delicate, then why not, right?” To make the dish, Gomez starts by preparing a confit baby fennel with Morita chiles, olives, garlic, rosemary, and olive oil. When it’s ready, he pipes dollops of the mixture onto the sheet of pasta that he cuts ...

Fleur Geffrier and Tom Wozniczka in “Drops of God,” now streaming on Apple TV+. The Apple TV+ show brings family dysfunction and high stakes into the world of wine tasting I am a wine idiot. I truly could not tell you the difference between wines beyond being able to identify that some are red and some are white. Which is why I’m thrilled that I’m not Camille Leger (played by Fleur Geffrier), the protagonist of Apple TV+’s new series Drops of God , who’s tasked with identifying a single bottle of wine’s origin and vintage in order to inherit her estranged father’s multimillion-dollar wine collection. Two things stand in Camille’s way. The first is, of course, her complete lack of wine knowledge. She also has major trauma from the tasting lessons her father gave her when she was a child, when he’d blindfold her and require her to identify foods after a single bite. The other problem is that she’s got competition: Issei Tomine (Yamashita Tomohisa), her late father’s protege and an e...

This might get spooky accurate! ✨ View Entire Post › from BuzzFeed - Food https://ift.tt/s5yu3gm

The caldosa at Fory Fay, the home of the original recipe. Ceviche piled into a bag of Picaritas barbecue-flavored chips has become a standard snack across the country since the recipe was invented by a kid in the ’90s Some recipes make a restaurant famous. Others become representative of a city or a region. Only a few have the ability to shift the axis of a country’s gastronomic culture, becoming not only ubiquitous across menus but galvanizing diners in the process. In Costa Rica, that dish is the caldosa, a national phenomenon launched by a child. Caldosas (literally “brothy”) consist of a bag of Picaritas — a rectangular-shaped, barbecue-flavored commercial corn chip — heaped with scoops of local ceviche, shaken a little, and served with a spoon. Caldosas are the Costa Rican answer to Texas’ Frito Pie or Mexico’s Dorilocos , and they are absolutely everywhere. Although the dish was allegedly invented outside Zaragoza, in the Northwest province of Palmares de Alajuela, caldosa...

Before D.S. & Durga’s Pistachio, Demeter had Pistachio Ice Cream. | Lille Allen/Eater Before tomato candles and pistachio perfumes, Demeter had us smelling like every food imaginable My current favorite perfume is Pistachio. Just Pistachio, from D.S. & Durga . I know that makes me perhaps too adherent to trends , but what can I say? It smells good. But from the moment I first spritzed it on, its existence, as well as the existence of a hoard of single-note food-scented items like tomato candles and matcha perfume , took me back to a totally different time in my life. These scents are all thriving because the Demeter fragrance library paved the way for hyper-literal food scents. Demeter launched in 1993. Founded by Christopher Gable and Christopher Brosius, now of CB I Hate Perfume , the line poked fun at the traditions of the perfume world and the assumption that perfumes had to be abstract. Demeter “turned the idea of scent upside down and paved the way for niche fragran...

Time to pack your bags! ✨ View Entire Post › from BuzzFeed - Food https://ift.tt/58z0iOG

Janna Morton How the Solo Stove became the must-have backyard item — with surprising multiple uses As winter of 2020 approached, I assumed my social life was about to be over for a while. I live in a city where it gets cold, and at a certain point, the heat lamps fighting for their lives in bar backyards were just not going to cut it. During peak pandemic, when socializing indoors wasn’t on the table, I prepared to enter a period of hibernation. But walking through my local parks and common spaces, I saw that I was wrong. People were very much still out and about, emphasis on out. Their solution to that pesky matter of winter? Sleek brushed-metal stoves with flames shooting out of the top, which enable you to have a portable bonfire experience just about anywhere. The convenience of Solo Stoves and their counterparts has changed many people’s relationship to the outside world — and to cooking outdoors, too. Solo introduced its first fire pit in 2016, but in 2020 it became the “ ...

https://punchdrink.com/articles/frozen-freezer-martini-history/ from Eater - All https://ift.tt/Ixcfazo

This cake is every coconut lover's dream. View Entire Post › from BuzzFeed - Food https://ift.tt/piITGbf

Take the guesswork out of healthy, affordable meals! View Entire Post › from BuzzFeed - Food https://ift.tt/Npmuk7W

Marco Tirado /Eater It involves a hair flat iron, a shot of booze, and a full embrace of the absurd Summer is when I thrive. The second it’s over 70 degrees, I start itching for the sun, corralling my friends into meeting me under my portable beach cabana that I’ve dragged on a two-hour bus ride from my apartment, or persuading friends with actual patios to throw parties. We all bring snacks and drinks to share, but last year I began making what may be the silliest, overly complicated libation ever created: boozy Otter Pops. You may have seen the hack on TikTok by now , though it’s been around for much longer; I remember people doing this in college, when finding ways to surreptitiously consume alcohol seemed a matter of national importance. All you do is cut off the top of the tube of an unfrozen pop, pour out some of the liquid, and pour back in a shot or so’s worth of liquor. Vodka always works, but you can also add rum to the citrusy flavors and pretend this is equivalent to a...

The cheapest country makes one Dunkin' coffee look like my monthly rent. View Entire Post › from BuzzFeed - Food https://ift.tt/1vklN59

"If you're [complaining] about Bud Light being sold where I tend bar, I'm 100% sure I don't want you around." View Entire Post › from BuzzFeed - Food https://ift.tt/JYxUH9k

Let's pack the best Disney bag ever! View Entire Post › from BuzzFeed - Food https://ift.tt/VTXGNZq

You'll have zero regrets about clicking *add to cart* on these upgrades. View Entire Post › from BuzzFeed - Food https://ift.tt/z7fkmq2

"I fell into the sourdough trap. I got quite good at it (for a while anyway) and still have my rye sourdough starter that I made in 2020 named Rye-an Reynolds." View Entire Post › from BuzzFeed - Food https://ift.tt/AvR4ktG

Under $50 kitchen must-haves . View Entire Post › from BuzzFeed - Food https://ift.tt/UE0tg4F

Maybe you have a rainbow aura! 🌈 View Entire Post › from BuzzFeed - Food https://ift.tt/dLescbO

If you're all about the toppings, you're clearly an extrovert. View Entire Post › from BuzzFeed - Food https://ift.tt/aGHZj5O

Chicken, berries, and milk were on sale this week — so I built my grocery list from there. View Entire Post › from BuzzFeed - Food https://ift.tt/Q5EcgwR

I’m a banana milkshake! View Entire Post › from BuzzFeed - Food https://ift.tt/W0kyCxm

That is not an ideal situation, folks. View Entire Post › from BuzzFeed - Food https://ift.tt/uW081he