Dip Recipes

This might not be 100% accurate... View Entire Post › from BuzzFeed - Food https://ift.tt/cwzJKb7

Shish taouk on the grill at Damas. | Damas A tasting menu at a Syrian stalwart, poutine at a casse-croûte (Quebec-style diner), an ’80s bistro serving steak frites to the post-theater crowd, spicy pork collar at a Thai natural wine bar, and more of Montreal’s best meals “Where should I eat?” The Eater 38 hopes to answer that age-old question. This curated list offers a glimpse into Montreal’s thrilling food scene, home to an offbeat blend of poutine and pikliz. You’ll find Italian, Jewish, Ethiopian, and Singaporean spots, and, of course, meaty French-leaning restaurants too. Together this ragtag bunch help make this city a standout place to eat. Spanning cuisines, neighbourhoods, and price points, this guide is our shortlist of Montreal’s must-try spots, reflecting the new openings driving conversation, the trends playing out across dining tables, and the generational icons holding down their communities. We update this list quarterly to make sure it reflects the ever-changing Mo...

Dina Ávila /Eater In Zoë Kanan’s cake, a recently reappraised dairy product meets the bright tang of lemon The one item you could always count on in my house growing up was a big tub of cottage cheese. Usually of the generic supermarket-brand variety, it was a fixture in our kitchen, front and center in the fridge. My vegetarian mother has had a lifelong love affair with the stuff, using it as a quick and filling source of protein on a near-daily basis. Me? I alternated between loving its milky richness and briny curds, and finding it too chalky and funky to deal with. After moving to New York, I started noticing cottage cheese on the menu at diners and delis. I’d giggle at the thought of ordering it in a restaurant, a breakfast appetizer nestled up next to a wedge of melon or crushed pineapple. It reminded me of my mom and our breakfasts back home, but never felt like something I’d seek out in a public setting. So imagine my surprise when I learned that cottage cheese is having ...

Lille Allen/Eater Each offers a unique perspective defined not by arbitrary borders, but by culture In the aftermath of the pandemic, travel media has become saturated with scenes from Italy. The perennial nature of this trend – going strong since the Grand Tour of the seventeenth century – demonstrates that plenty of people can never get enough of daydreaming about the Bel Paese. Some, however, have had more than enough . The recent polarization of Italy as a focus of travel and culinary media alike is self-perpetuating; the more Italy is flattened to a mere background for selfies, rom-coms, and television shows that center American celebrities, the more the culture and cuisine are flattened and falsified into a caricature of what they truly are. Though Italophiles working within and outside the country have made gains in raising awareness around regionality, there continues to be little recognition of the fact that Italy is a country with its own indigenous and immigrant populat...

Daniela Jordan-Villaveces “The Bear” actor likes his eggs soft and his bacon burnt and cooked in bulk 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: When Matty Matheson, the multihyphenate chef, restaurateur, author, cooking show host, and The Bear actor cooks for his family at home in Fort Erie, Ontario, it’s the opposite of a high-voltage restaurant kitchen. At home, “There is nothing in the world that you need a smoking pan for,” he says. I’m only home on the weekends and whenever I’m home for dinner, we’ll go to Rizzo’s or Tricia [Matty’s wife] will make something because I love Tricia’s cooking. But every Sunday, I make breakfast for everybody. I love super soft scrambled eggs that take 15 minutes. I always make a pile of super-crispy bacon — the shitty thin-cut bac...

"Describing foods as having more 'bite.' Like, what is that? When I was bartending at a beer bar, people would ask for a 'smooth beer that had a good bite.' I would blind-taste test them on Bud Light. When they said they liked it, $8. Next in line." View Entire Post › from BuzzFeed - Food https://ift.tt/hQXmvUd

Some of y'all have total watermelon lemonade vibes! ✨ View Entire Post › from BuzzFeed - Food https://ift.tt/3zuQLXq