Dip Recipes

I’ve always struggled to keep my linen closet organized. It always starts out with neat stacks of sheets and towels, but then I’ll pull my favorite pieces from the bottom of a pile or knock over the neatly folded linens. Within a week or two, all semblance of organization has gone out the window, and it will usually stay messy (and frustrating) for a few months until I pull everything out and start all over again. To break the never-ending cycle, I went searching for the internet’s best organization tips, and I found lots of different ideas that will help even the messiest people (a.k.a. me) keep their linens neat and tidy. Here are some of the best linen closet organization tips that came up in my search. Read More >> from Food52 https://ift.tt/uxZWYNA

"I've been itching to return ever since I left." View Entire Post › from BuzzFeed - Food https://ift.tt/Eek1rn2

Helen Rosner From a sage galette with labneh at a modern Israeli restaurant, to lovage sorbet with meringue and cucumber ribbons at a railroad-themed restaurant, here’s where to eat in the French capital 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 Franco-Malian chef Mory Sacko cooks stunningly original Franco-African-Japanese 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 l...

In Absolute Best Tests , Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackles marinated chicken. I used to think that marinades were pointless. Or, more accurately, I wasn’t really sure what they did for flavor—blame the honey mustard craze of my youth. I wasn’t sure how or why I might employ one to lock in moisture when I could simply dry brine. So more often than not, I skipped them. Read More >> from Food52 https://ift.tt/x7M3hts

You'll definitely be a happy camper after tasting your first wilderness meal. View Entire Post › from BuzzFeed - Food https://ift.tt/EGi0gXD

"The first time I went to London, I asked a barista — and she looked at me like I had a third arm coming out of my neck." View Entire Post › from BuzzFeed - Food https://ift.tt/GUOD1Ci

I love a good PB&J in the summer! :) View Entire Post › from BuzzFeed - Food https://ift.tt/p3v7P9N