Dip Recipes

Doesn't like bananas = red flag 🚩 View Entire Post › from BuzzFeed - Food https://ift.tt/2EOdAjq

Marvel+coffee=life🫶 View Entire Post › from BuzzFeed - Food https://ift.tt/IBFul69

Photo of Andrew Coté by Paulo Anjou Andrew Coté followed his fathers footsteps into beekeeping; now Andrew’s Honey is a go-to resource for beekeepers and for restaurants looking for top-notch honey 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: Andrew Coté. Andrew Coté was born into beekeeping. His father, grandmother, and great-grandfather were all beekeepers before him. The tradition likely goes back further than that, but at the very least, he is a fourth-generation beekeeper, with over 130 years of history to prove it. “Harboring honeybees was as much part of everyday life as speaking French in the rural family home in northern Quebec,” he explains. Despite this beekeeping birthright, Andrew’s career path wasn’t particularly linear. He tried his hand at academia before deciding to follow in his family’s footsteps. “No one forced me to work with the bees and I didn’t,

🍩😋 View Entire Post › from BuzzFeed - Food https://ift.tt/0sYFnHp

“It’s a time-consuming process, but it’s a labor of love,” says chef de cuisine Rasika Venkatesa At San Francisco’s Mourad one of the most popular dishes, short ribs, takes a whopping three days to make. The process is so lengthy not only because of the meat, but the time it takes to make the butter in which the short rib is cooked. Chef de cuisine Rasika Venkatesa starts making the ras el hanout butter by adding roughly chopped garlic and Fresno chiles to a pot of melted clarified butter. She then adds tarragon, chives, and the ras el hanout into a separate container. Once the butter mixture with the garlic and chiles has come up, it gets poured into the container with the seasoning. When the hot butter is poured in, steam starts to rise from the water in the herbs. “It’s such a beautiful layering process of the aromatics,” says Nyesha Arrington, host of Plateworthy . “We don’t want to fry the herbs,” says Venkatesa. “We want it to basically steep in the butter [...] That’s why w

Just make a sandwich and we'll tell you. View Entire Post › from BuzzFeed - Food https://ift.tt/ad8Wgt4

As long as you know your age, nothing else matters. View Entire Post › from BuzzFeed - Food https://ift.tt/qwsjUDO

The Roy siblings bonding in the kitchen. | HBO On the series finale, a revolting childhood game called ‘Meal Fit for a King’ brings the Roy siblings together at last *Minor spoilers for the Succession finale below On Sunday night, after four seasons of treachery, tension, and torturing each other with food , the story of the Roy family finally came to an end. And while much of the discussion of the series finale has been centered around how each of the Roy children fared — personally and professionally — following the death of their father, the episode also showed this trio of mentally scarred siblings put scheming aside and just act like a family, if only for one night. As Kendall and Shiv arrive in Barbados for a “Caribbean air clear” at the home of their mother, Caroline, they’re working different angles. Kendall is trying to shore up Roman’s vote for their “Roy Boys” takeover of Waystar Royco, while Shiv is trying to prove that she made the right decision in siding with the

Boomers love strawberry milkshakes! View Entire Post › from BuzzFeed - Food https://ift.tt/byDHSMg

I can eat cake for breakfast, tbh. View Entire Post › from BuzzFeed - Food https://ift.tt/jL0dTau

Club Q in Colorado Springs. | Photos by Greggor Mattson In ‘Who Needs Gay Bars?,’ Greggor Mattson explores the past, current, and future of America’s queer spaces There was a moment reading Greggor Mattson’s book, Who Needs Gay Bars? , where I found myself becoming incredibly defensive. One of the 130 gay bar owners he interviewed is bemoaning how his customers are no longer content to hang with friends and converse over a few drinks. Gay bar patrons want entertainment, he says — drag shows, TV watch parties, activities. But that’s not what I want! , I thought. I want a relaxed night with friends, with good cocktails and the knowledge that my partner and I will feel accepted. I don’t need to be entertained , I mentally yelled at the bar owner. These differences are sort of the point of Mattson’s book, a chronicle of gay bars in 39 states across the country and throughout American history. “There is no one answer to the question ‘Who needs gay bars?’ because there is no one ‘who,’

Let's go for a trip around the world! View Entire Post › from BuzzFeed - Food https://ift.tt/p89fk35

I loooooooove food. I truly love it! ✨ View Entire Post › from BuzzFeed - Food https://ift.tt/JS1R5WL

Lemon tart = Mulan 🌸⚔️🐲 View Entire Post › from BuzzFeed - Food https://ift.tt/CNQ1DSA

Anything that's covered in chocolate — count me in! View Entire Post › from BuzzFeed - Food https://ift.tt/ZX1PnKE

Peanut butter jelly time! View Entire Post › from BuzzFeed - Food https://ift.tt/Jptmvcl

Let’s start! View Entire Post › from BuzzFeed - Food https://ift.tt/T3V0a2Y

Yum! View Entire Post › from BuzzFeed - Food https://ift.tt/rNKnFac

"I grew up poor and this was and is STILL one if my favorite cheap meals!" View Entire Post › from BuzzFeed - Food https://ift.tt/NQCbku4

People who love chocolate are stuck-up. View Entire Post › from BuzzFeed - Food https://ift.tt/YrfumLw

☕❔😋 View Entire Post › from BuzzFeed - Food https://ift.tt/pcMjIX0

I think you'll be surprised when I get it right! View Entire Post › from BuzzFeed - Food https://ift.tt/kVmJ9CT

Your bank account called and said it's time to cut ties with Seamless 🫣 View Entire Post › from BuzzFeed - Food https://ift.tt/HshfCwG

Don't take it personally. View Entire Post › from BuzzFeed - Food https://ift.tt/BIZHT3m

Not all of us can be pineapples! 🍍 View Entire Post › from BuzzFeed - Food https://ift.tt/CPdLhBj

I hope you're ready to handle this time-sensitive information!!! 👀 View Entire Post › from BuzzFeed - Food https://ift.tt/dhi9VG7

I can't wait to see what you come up with! 👀 View Entire Post › from BuzzFeed - Food https://ift.tt/4bSGHn2

There's endless possibilities here! ✨ View Entire Post › from BuzzFeed - Food https://ift.tt/3xPHm6T

I think all the results are pretty great 🙃 View Entire Post › from BuzzFeed - Food https://ift.tt/or0kuZq

If I had the ability to turn back time, I would bring back those "garmi ki chuttiyan" in an instant. View Entire Post › from BuzzFeed - Food https://ift.tt/BuH5roA

"This was really nice for us short folk." View Entire Post › from BuzzFeed - Food https://ift.tt/tx2ivwW

Daniela Jordan-Villaveces The author of the new cookbook ‘Tenderheart’ turns bread, dip, salad, and cheese into an any-season dinner We all could use a little dinner inspiration — even Ali Slagle, who dreams of dinner . In “Dinner Is Served,” she asks colleagues about one night when they somehow transformed ingredients into dinner with all this life going on. This month’s installment: More than anyone else, cookbook author and recipe developer Hetty Lui McKinnon has provided home cooks with joyous, comforting, at-times surprising ways to cook vegetables. We hit the jackpot with her latest book, Tenderheart , one of Eater’s best books of spring —it weaves stories of her dad’s days working at a wholesale produce market through recipes for her 22 favorite fruits and vegetables. Any night, probably more than one gets a seat at her dinner table. Salads are very much my soul food. I have an entire career basically built around the foundations of loving vegetable-based salads. Last

Rice and shine! View Entire Post › from BuzzFeed - Food https://ift.tt/6QMtXyC

A protest against child labor outside a Popeyes in Oakland, CA | Fight for $15 Over the past few years child labor violations have surged across the food industry. Why? If it seems like child labor has been in the news a lot lately, that’s because it has. In recent months, a number of companies, many of them in the food industry, have been accused of violating federal and state labor laws by allowing children to work long hours in sometimes hazardous conditions. In early May, a Department of Labor investigation found that two 10-year-old children were working, unpaid, at a McDonald’s franchise in Louisville, Kentucky, operating dangerous deep fryers and sometimes working as late as 2 a.m. These children were among 305 child workers at McDonald’s locations operated by three franchisees in Kentucky, Indiana, Ohio, and Maryland, and those operators now face more than $200,000 in collective fines. McDonald’s later said that the 10-year-olds were the children of a manager at the resta

Your true drink will be found! View Entire Post › from BuzzFeed - Food https://ift.tt/nVYthKp

Lille Allen/Eater After a resurgence behind the bar, martini ingredients are starting to show up in recipes for salad, babka, and more As a growing number of restaurants and diners lean into nostalgic, luxurious experiences , martinis — which the Guardian once called “ retro hedonism in a glass ” — have also found themselves at the center of a hot cultural moment . Now, it seems our recent martini madness is moving out of the glass and onto the dinner plate. The first martini-inspired food recipe that caught my attention was Emily Ziemski’s dirty martini salad dressing , published on Food52 in March. It made perfect sense: I like my (gin) martinis crisp, salty, and olivey, which is also how I like my salads . A few weeks later, via a paywalled Substack post, came a martini babka from recipe developer Kate Ray involving twists of orange marmalade and green olive tapenade. More recently, a dirty martini pasta has been popping on my TikTok feed thanks to Emily Eggers, the recipe

Wonho Frank Lee Chef Liz Johnson accused her husband Will Aghajanian of killing their cat. That’s just one part of the story. https://www.grubstreet.com/article/horses-restaurant-la-will-aghajanian-elizabeth-johnson-chef.html from Eater - All https://ift.tt/azmqOkc

Photo by David Cortes Stephanie Jack always knew she wanted to work in food, and her journey took her from Frito-Lay to the “smart produce” business Stephanie Jack’s parents met while working at Heinz — specifically, when her mother was auditing her father’s department. She grew up visiting the company’s food processing facilities, in awe of her behind-the-scenes access to the creation of her favorite packaged goods. And one of her most vivid childhood memories involves helping her father with an emergency sweet-and-sour sauce packet explosion. “That early experience of seeing how food is made was really formative for me — I was hooked,” she explains. “And I thought working on physical products like consumer packaged goods would allow me to combine my tactical and creative sides.” Jack earned a business degree at Wake Forest University to prepare herself to pursue this career and then landed her dream first job at Frito-Lay (despite bombing the interview). The genuine passion she