Dip Recipes

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Kyle J. Norris From one of Portland’s most popular bakeries to iconic Maine potato doughnuts, here’s where to eat near the Portland airport The anemic dining options at the Portland International Jetport (PWM) don’t properly reflect the caliber of the city’s restaurant scene . Shipyard Brewport, with its tall pints, can help pass the time, but L.L. Bean heiress Linda Bean’s Maine Lobster Cafe doesn’t do the state’s signature crustacean justice. Beyond that, travelers are limited to meager options like Starbucks, Great American Bagel, and Burger King. Better to pick something up on your way to the airport or hop in the car when you arrive to hit any of the great options on or near Congress Street, just a few minutes’ drive away. These eateries are also great for anyone arriving via Amtrak train or Concord Coach bus at the Portland Transportation Center, or anyone who doesn’t want to deal with finding elusive parking in the Arts District or Old Port. From doughnuts to barbecue to pi...

Graydon Herriott/Lorena Jones Books With crunchy vegetables, fresh herbs, and a versatile, pantry-friendly sauce, this is something you’ll crave on even the hottest days “I always have had this intense craving for soba,” says recipe developer Andy Baraghani. Soba really is that noodle — quick-cooking, good at any temperature, and thanks to its use of buckwheat, nutty in flavor, distinct in texture, and naturally gluten-free. Whether he serves it hot with dashi or cold and sauced, Baraghani prefers his soba pared down in terms of accompaniments. In his debut cookbook The Cook You Want to Be — which comes out this week — soba appears with a nut butter-based sauce that’s spiked with soy sauce, black vinegar, lemon juice, sesame oil, and ginger. Cucumbers (or “any crunchy veggie you want,” Baraghani says) and “a ton of herbs” make for a clearly Andy Baraghani finish. When Baraghani was sharpening his skills as a recipe developer at Bon Appétit , his dishes were recognizable for their...

Stephanie Wu The biweekly From the Editor newsletter highlights the most important food and dining news on and off Eater Since the launch of our From the Editor newsletter in 2017, Amanda Kludt has been recapping the biggest food news — on and off Eater — as well as exciting openings and happenings in the restaurant industry. As Eater’s new editor-in-chief , I’ll be putting my own spin on this newsletter. Every other weekend I’ll share some of my favorite stories across Eater’s vast network of sites (where we publish hundreds of stories a week), as well as the food-related stories that caught my eye and dispatches from my travels. We’ll be introducing some new features to the newsletter as well: guest takeovers from other talented editors and writers on the Eater team, plus mini interviews and behind the scenes intel on how some of our biggest initiatives get put together. I hope you’ll follow along as we relaunch on June 4. Sign up below to get From the Editor in your inbox, or...

Shutterstock Pancakes are so much better when someone else makes them The last time I wrote about pancakes , I said they were easy to make at home. Well, I lied. Or, not lied — I just discovered I was wrong when I attempted to make them from scratch. The main issue is that if you’re not using a boxed mix, every good recipe calls for buttermilk , which is not something I typically have in my kitchen. So a Saturday morning pancake breakfast either requires advanced planning on my part (not likely), a morning run to the grocery store (nope), or making pancakes without buttermilk or with a buttermilk substitute, every recipe for which has so far resulted in dense, sad silver dollars, not the fluffy bites I wanted. However, I realized that this was a problem I could throw money at. I’ve already advocated for bringing maple syrup to your pancakes. Well, now is the time to bring the pancakes to your maple syrup: Ordering them in is your path to a great pancake breakfast. I’m lucky enoug...

You can Grow Your Own Way . All spring and summer, we’re playing in the vegetable garden; join us for step-by-step guides, highly recommended tools, backyard tours, juicy-ripe recipes, and then some. Let’s get our hands dirty. The most exciting parts of vegetable gardening, for most, are the wide-eyed shopping spree for seedlings (or seeds) and the long-awaited celebration of harvest. But there are obviously quite a few things to do in the days between. Let’s face it, gardening can seem like a lot of work, but it doesn’t have to be overwhelming—especially if you can break down the tasks into bite-size goals that you can tackle through the week (or in some cases each month). Read More >> from Food52 https://ift.tt/BikrmeN

The Eleven Madison Home box promises to make vegan eating an easy, luxurious experience. Who the hell is it for? Since Daniel Humm and Will Guidara bought Eleven Madison Park from Danny Meyer in 2011, it has earned a reputation as one of the best restaurants in the world, sustaining three Michelin stars since 2012. It has also become nearly synonymous with exclusivity and luxury. I cannot remember a time when there wasn’t a waiting list for reservations, or when a meal didn’t cost hundreds of dollars (the dining room tasting menu is currently $335 a person , not including tip or alcohol, paid in advance), and friends who have had the opportunity to go have gushed about the attention to detail, the incredible hospitality, and the ability to hang out and drink all the apple brandy you want after the meal. Even after Guidara departed the restaurant in 2019 and Humm turned EMP into a mostly vegan restaurant last year, to somewhat lackluster reviews , it has stayed a destination for the ...