Dip Recipes

We’ve teamed up with 1800® Tequila to celebrate National Margarita Day the only way we know how: shaking up some cocktails with top-notch tequila, of course. Their premium tequilas range from the smooth, silky añejo 1800 Cristalino to the classic 1800 Blanco —both equally perfect for making delicious margaritas. As a born Southerner, I have to go above and beyond to survive winters in the Northeast. In my hometown of Atlanta, winter— if you can even call it that—is suuuper mild. But in Boston, my home of five years, this season is serious business. Up here, winter means a full-time commitment to proper layering, periodical snow shoveling (admittedly, my husband does most of this, so shout out to him), and tasty pick-me-ups to remind me of warmer days. Read More >> from Food52 https://ift.tt/15kjI8X

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. Inspired by the column, the Big Little Recipes cookbook is available now. If espresso martinis and fanny packs can make a comeback, why not sun-dried tomatoes? This wrinkly, tangy ingredient peaked in the ’90s , then fell out of favor in the decades since. But it never left my pantry. Read More >> from Food52 https://ift.tt/QkvoYjy

The sweet, the salty, and the Snickers. View Entire Post › from BuzzFeed - Food https://ift.tt/QgaNvzo

"If you cook it right, it's the most delightful flavor. If not, it's a mushy and joyless mess." View Entire Post › from BuzzFeed - Food https://ift.tt/yXtoFIK

Coloring book placemats at Jon and Vinny’s in Los Angeles | Sacha Consentino/Jon and Vinny’s Why should kids have all the fun? Last summer, I went on a date at Bernie’s, a popular, modern Brooklyn restaurant masquerading as an old-school red sauce joint — red lacquer booths and maraschino cherry-dolloped sundaes and all. Each white-paper-covered table is set with utensils, glasses — and a box set of Crayola crayons. Naturally, or so I thought, I suggested we both try and do tipsy little blind contour portraits of each other. He obliged — albeit begrudgingly. And then I realized that maybe I wasn’t at dinner with my capital-P Person. Faced with some harmless crayons, I saw his unwillingness to let loose, be spontaneous, or silly. I needed someone who, like me, would be glad for the crayon opportunity. Crayons at restaurants have a long history , and are largely favored by parents (and owners) hoping to keep young kids occupied during mealtime. But why should kids have all the fun? ...

I’ve hung a lot of things on the walls of my apartments (past and present). Floating shelves, picture frames, mirrors, TVs—you name it, I’ve probably attached it to the wall. As a result, I get asked a comparable amount of questions about hanging things. “Can I use a nail for this? Do I need a laser level? What about a Command Hook?” But the most common question, hands down, is “Do I really need a drywall anchor?” Well… unfortunately, you probably do. Not in all cases, but in a lot of them. Read More >> from Food52 https://ift.tt/FzhKlEN

April showers bring spring alliums. Huzzah! We snag our tote bags, skip to the farmers market, squeal at all the fruits and flowers and vegetables and then: Um, green garlic, is that you? Sorry, um, I mean, green garlic, is that you? It’s been a minute. There’s a lot of pressure to make the most of spring alliums, which are only here for a hot second, which feels special and exciting. But that's the problem. If you only hang out with an ingredient once a year, how are you going to get comfortable with it? Read More >> from Food52 https://ift.tt/P3Q41i0