Dip Recipes

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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...

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Outside reffen street food hall. | Rolands Varsbergs Danish pork served char siu-style at a Michelin-starred restaurant, veggie burgers from Noma alumni, scallop toast at a restaurant inspired by Wong Kar-wai, and more of Copenhagen’s best meals Times are changing in Copenhagen, the gastronomic capital of northern Europe. Chefs from the most influential dining establishments are making moves, opening their own shops, and looking for new inspirations. It’s a natural transition point, as some of the most famous names in the dining scene make way for new projects. In November 2022, after the pandemic dealt an insurmountable financial blow to zero-waste pioneer Amass, the restaurant dropped a bombshell when it abruptly folded. Then the global food world was shocked when René Redzepi announced Noma was also closing by the end of 2024, before staff packed up and left for a pop-up in Kyoto, Japan. In the midst of all this chaos, the Copenhagen dining scene is flourishing, in many ways b...

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Kristin Teig/Rizzoli Garlic scapes and asparagus shine in this salad from Sheela Prakash’s new cookbook ‘Salad Seasons’ “Salad season can be all seasons — that is, if you know how to build a great one,” Sheela Prakash writes in the introduction of her new cookbook, Salad Seasons. Out next week, the book makes the delectable and convincing case that salad can — and should — be eaten all year round. In writing it, Prakash has joined the recent groundswell of cooks determined to make people see salad as much more than a prim clump of lettuce. The book was inspired in part by Prakash’s work as a magazine recipe developer: each year, as summer approached, there was a push to create salad content. “Why does salad season have to be just one season?” Prakash remembers wondering. “Can’t we make really delicious salads the other three seasons?” Her book answers the question in the resounding affirmative: in both the fall and winter sections, there are hearty salads built from ingredient...

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A half Sarah Meadows and half seasonal produce-topped pie from Deluca’s Pizzeria. | Courtney Smith/Eater Go for the nature and thermal waters, stay for the incredible pies This post originally appeared in the April 14, 2023, edition of Eater Travel, a biweekly dispatch from Eater’s staff about navigating places where food is the main attraction. Subscribe now . From the turn of the century (not this one, the last one) to the 1950s, Hot Springs, Arkansas, was the place to go if you were a baseball player, among the country’s rich and famous looking for spa treatments, a president with the last name Roosevelt or Truman, or a wild gangster into illegal betting and bootlegging. I came to town on a vacation expecting to experience nature and the thermal waters at bathhouse row, which I did. I did not expect to be blown away by pizza. But I was. The most remarkable pizza was a last-minute find, not on our original travel agenda. After enjoying a 102-degree soak but before the best m...

The pig must be ordered at least 24 hours in advance The chefs at NYC’s Peasant cook everything with fire — chicken, bread, and even oysters. “There are no safety nets here,” says chef and owner Marc Forgione. “We have the wood-burning grill and we have the wood-burning oven, and we do 150-plus covers a night.” One of the dishes offered by Forgione and his team is an entire suckling pig entree that must be ordered 24 hours before the reservation. To start preparing the pig, Forgione weighs it out. Depending on the weight, each pig takes from four to six hours to cook. In this video, the pig that he is working with weighs 12.5 pounds, which will feed about six people. The pig is seasoned with salt, black pepper, rosemary, garlic, and fennel pollen, then skewered with a long metal rod to hang it up in the rotisserie, like a spit. He describes the device as “medieval looking.” “There’s no real gentle way to do this,” says Forgione. After the pig is skewered, its limbs are tied up so...

Megan Rizzo /Eater From freeze-dried Skittles to chamoy-coated Gushers, nostalgic candies are finding new life — and creating big business — on TikTok Like most of us who were bored out of our minds during the COVID-19 shutdowns in 2020, Nema Causey turned to TikTok. But the stakes were much higher for Causey, whose business, Candy Me Up, sold bulk candy to retail and wholesale clients. As shutdowns lingered, closing candy shops and businesses owned by Causey’s other regular buyers, she had to figure out a way to keep Candy Me Up afloat. She’d signed up for accounts on Instagram and Facebook, but hadn’t seen enough growth on those platforms to move the needle enough to save her business. “I really was defeated. Shutting down just wasn’t an option,” says Causey, who was born into the candy business — literally. Her father owns one of the largest wholesale candy distribution companies in California, and she’s worked in candy her entire life. “Even though I could’ve just sold everyth...

Muntjac biryani at Michelin-starred Gymkhana, a favourite of the fashion crowd. | Gymkhana Tandoori masala lamb chops at a Michelin-starred favourite, steak and chips at a fashionable bistro, a take on McDonald’s breakfast burritos in a churchyard kiosk, and more of the best meals in London The Eater 38 hopes to answer any question that begins, “Can you recommend a restaurant?” It’s a curated list that covers the entire city, spanning more than 20 cuisines, neighbourhoods, and price points. It’s a list that tells the story of the London food scene: It documents the dim sum, Sunday roasts, curries, pizza, sinasir, rarebits, banh mi, udon noodles, pepper pot, moo krob, and more: All that which makes London among the very best and most diverse places to eat in the world. The Eater London 38 aims to reflect the best food and most important restaurants in the capital as of spring 2023 — with new venues making their mark and older establishments having rediscovered their pre-pandemic gr...

It’s just fine the way it is. | Shutterstock An appreciation of plain-ass, unadulterated instant ramen I am exhausted by ramen hacks. Every time I open TikTok or look at Instagram, I am bombarded with different ways to upgrade a bowl of instant ramen. I’ve added peanut butter , I’ve added mayo and egg , I’ve added a slice of cheese . And while all those “hacks” are tasty, they don’t manage to eclipse the soul-satiating nature of a basic-ass bowl of instant ramen. Instant ramen was invented in 1958 by Momofuku Ando, the founder of Nissin Food Products, in an effort to both create a quick, affordable lunch option for Japanese workers . Ando discovered that if he flash-fried the noodles after drying them, they could be reconstituted with hot water without losing any of their textural appeal. Ando also invented Cup Noodles in the 1970s, making it even more convenient for consumers to enjoy the dish, and instant ramen became popular in many countries across the world, including the Uni...

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Huy Fong isn’t the only sriracha brand out there. | Justin Sullivan/Getty Images There are plenty of alternatives to the iconic brand, which is experiencing a shortage once again It’s happening again. Less than a year after the sriracha shortage of 2022, Huy Fong Foods, the company that makes the country’s most popular brand of sriracha, announced last week that it is experiencing an “unprecedented inventory shortage” — again — and has no idea when the sriracha supply will be back to normal. Just like last year, the company is blaming an “abysmal” spring crop of red jalapenos imported from Mexico as the culprit behind the shortage. But whether or not it’s actually due to climate change’s impact on chile pepper crops or, as some argue, internal mismanagement , the shortage is expected to endure, and it might be time for sriracha fans to look elsewhere for their garlicky, spicy fix. To drum up a guide to suitable alternatives, I polled the brightest minds of the Eater braintrust ...

María Jesús Contreras /Eater How Somali food in the diaspora holds the history of forced migration  Early last year, I launched a pop-up in Los Angeles that gave birth to a new culinary idea that I had been toying with for over a decade. In a city that famously loves breakfast burritos, I began to sell a Somali-style wrap — spongy and sour anjero-wrapped breakfast burritos filled with soft scrambled eggs, fuul (fava bean stew), and spicy vibrant green basbaas (Somali hot sauce). Much to my surprise, I sold out week after week, despite the fact that for many of my LA customers, this was their first introduction to Somali cuisine. I grew up eating fuul, eggs, and anjero. For me, serving the burrito was an opportunity to share a favorite family breakfast that was reimagined in its design; the only difference was rolling the ingredients into the soft sourdough bubble-lined pockets of the anjero. The burrito was a new thing and yet the original contents were the same. Despite this...

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Antonio Lambiase at Pasticceria Lambiase. In Rome, when the evening is coming to an end, late-night diners skip kebabs and pizza to seek out brioche buns bursting with cream, Nutella-filled croissants, and doughnuts oozing with custard It’s midnight and Donatella is waiting in the queue at Il Maritozzaro in Rome’s Trastevere neighborhood. While her preteen son trails sulkily behind her, she is lit up with childlike excitement. “He’s complaining that he’s tired,” she says. “But that’s just because he hasn’t seen it yet.” This nocturnal adventure is an important family occasion: Donatella is bringing her son for his first ever maritozzo, a big, round brioche-type bun bursting with fresh cream. Legend tells that maritozzi were originally offered by a bride as a gift to her new husband (“marito” in Italian) on their wedding night; “tozzo,” which means short and fat, refers to the shape of the bun — not the shape of the groom. The roots of the pastry can be traced back to Pescara, a ne...

Shutterstock Because you deserve better than mini hockey pucks This post originally appeared in the November 10, 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 . The crispy fried egg is the backbone of my at-home lunches. It is a half step up from a regular fried egg, done over high heat and basted with oil , that feels a tiny bit chef-y even if I’m still in my pajamas when I cook one. My spouse and I, who both typically work from home, have had lots of opportunities to experiment with just how many ways one can eat a crispy egg — over rice, with roasted vegetables, in tortillas, or doused in any variety of sauces and condiments. But recently, they came to me having thought of a new technique for the egg itself, which resulted in not only a crispy lace of whites but a perfectly runny yolk. It turns out we should have be...