Category: Uncategorised

This Is the Greatest Drink of the Year—So Why Isn’t It a Thing Yet?


“Viral isn’t always what it seems. Sometimes it’s contrived, directed, or even bought. With the right amount of tools, knowledge, and help, restaurants can try to fast-track their journeys to Insta-fame,” Eater’s Vince Dixon wrote in a thoroughly reported feature on the art and science behind viral food.

Think: unicorn cakes, rainbow bagels, and of course, those mile-high, cookie and cake–topped milkshakes from New York City’s Black Tap.

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Hot Shrimp Over Cheesy Corn Grits


Hot Shrimp Over Cheesy Corn Grits
We have a couple of shrimp and grits recipes on the blog already, but this one is a little different because I’m taking my love for shrimp and grits and Nashville Hot Chicken and smashing them up together to create Hot Shrimp Over Cheesy Grits! This recipe idea actually came to me because on the freelance side I develop and test recipes for different clients and one of my favorite editors told me about a…
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I Take a Hot Bath Every Single Night—Here’s Why


Table for One is a column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.


“It doesn’t matter that he has the biggest smile you’ve ever seen—if he smells like fennel and walks like fennel and you hate fennel, red flag.”

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Why Even Melissa Clark Doesn't Always Follow Recipes to a T


Welcome to Recipe Off-Roading, where the recipe isn’t in charge—you are. In this series of articles, we’re celebrating how cooks take liberties in the kitchen, whether that’s substituting an ingredient, adapting a technique, or doubling the salt (because you’re wild like that). So buckle up and let’s go for a ride.


Melissa Clark is a food columnist for The New York Times and the author of dozens of cookbooks. That means she’s written thousands of recipes, many of which just so happen to be some of our favorites. Case in point:

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The Unexpected Pantry Spice That Changed My French Toast Game Forever


We’re partnering with Hilton Garden Inn™ to help you bring hotel hospitality into your home with recipes that are perfect for sharing. Here, we’re highlighting a tasty new riff on French toast that’s ready for breakfast in bed, brunch, and beyond.


I’m a sucker for a classic French toast recipe. Think: thick slices of fluffy challah bread dredged in an exceptionally simple mixture of eggs and heavy cream (maybe a splash of vanilla extract) and fried ’til golden brown in a well-buttered pan. Oh, and you can’t forget a generous drizzle of warmed maple syrup and a cup of hot coffee (or iced cold brew, depending on the weather) to wash everything down.

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Grilled Shrimp and Steak Surf n’ Turf


Grilled Shrimp and Steak Surf n’ Turf

Both Memorial Day and Summer are right around the corner, meaning it’s also grilling season! This year we’re going with Grilled Shrimp and Steak Surf n’ Turf with an Avocado, Cucumber and Cherry Tomato Salsa for our Memorial Day, which is such a crowd pleaser! We were able to pick up everything we need from our local ALDI grocery store, which is basically a one stop shop for all our needs, which is super convenient…
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Our New Book!
Eggs are one of the world’s super-star foods: inexpensive, protein-rich, versatile, and easily renewable. Every culture has its own take on eggs-for breakfast, lunch, and dinner-and The Perfect Egg features a dazzling, delicious variety of globally influenced dishes. From Blackberry Stuffed Croissant French Toast to Hot and Sour Soup, and from Poached Yolk-Stuffed Ravioli to Creamy Lemon Curd Tart, the more than seventy recipes in The Perfect Egg offer a fresh, unique, and modern take on the most humble of foods.
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How the Food Community Is Mobilizing to Fight Abortion Bans


On Wednesday, May 15, Alabama’s governor Kay Ivey signed a measure to outlaw all abortions at any stage of pregnancy, with the exception of instances in which there’s a significant risk to the life of the mother. It also institutes criminal penalties against doctors who participate in abortions.

The measure, which is the most restrictive abortion bill in the country and is designed to challenge Roe v. Wade, is the latest in a long series of legislative attempts toward curbing abortion rights in America, across many states.

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This New Receipt Design Could Change the Way We Grocery Shop


Meats and seafood: 15 percent. Eggs and dairy: 10 percent. Snacks: 5 percent.

No, these are not the FDA’s new dietary guidelines; they’re a new way to look at the way we’re shopping at the grocery store, courtesy of a data visualization expert at Netflix.

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How to Make Cold-Brewed Coffee


Inspired by conversations on the Food52 Hotline, we’re sharing tips and tricks that make navigating of our kitchens easier and more fun.

Maybe you wait for the summer months to enjoy your coffee over ice. Or maybe you’re someone who has iced coffee all year round. Either way, for coffee fans, there’s no denying how refreshing an iced coffee can be when the weather warms up. But buying a cup of cold brew from the local coffee shop every day adds up, which is why we like to make ours at home—and it couldn’t be easier.

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How to Cook Pork Chops Like You Know What You're Doing


If there’s nothing better than a perfectly cooked pork chop, then there’s nothing worse than an overcooked one. Since this cut of meat is relatively lean, the line between just-right and dried-out is a matter of minutes. Which is why, on this week’s Dear Test Kitchen, our test kitchen director Josh Cohen called in Isaac Toups to give us a crash course on Pork Chops 101. Isaac is the chef behind Toups Meatery and Toups South, both in New Orleans, as well as the author of Chasing the Gator. (If you’re like me, you also rooted for him on Top Chef, Season 14!) In this episode, Isaac and Josh talk about loin versus rib chops, brining versus marinating, Frenching versus not Frenching, eating with your hands versus not eating with your hands, and more.


Josh's Go-To Recipe

Want Josh’s recipe from the episode? Okay, you got it! Thin-cut pork chops are perfect for a quick dinner. (Get bone-in for bonus points.) After they marinate in olive oil, lime juice, fresh garlic, and lots of spices (smoked paprika! ground cumin! chile powder!), they take about 5 minutes to cook. The only question is: What’ll you serve them with?

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