Now that I've shared my breakfast du jour with you, I'd love to see something memorable you've devoured. We've got a group called Savory Sights, where you can upload mouthwatering images of foods and drinks you've made, consumed, or simply salivated over. Start showing us your photos. There are lots of ways to participate, so read on to learn more.
Perhaps you've tried cheddar beer chips, cheddar beer fondue, or even beer-infused cheese, but I'm going to go out on a limb and say that this bacon-studded cheddar beer soup is a whole new frontier, unless you've dined at Jonathon's Oak Cliff in Dallas, TX, where this ridiculously indulgent dish hails from.
Now, let's address the hulking elephant in the room: unlike many soups, this soup is decidedly not diet food, but that's OK. Heck, I could barely finish one petite bacon-studded bowl before admitting defeat, even though I loved every dreamy-creamy spoonful. Rather, this luxuriously decadent soup is the sort that's meant to be shared and paired with a pint of beer and a heaping mound of the greenest salad you can get your hands on.
That said, it is very good — as in ditch your dinner plans and make it tonight good. I can say with absolute certainty that I'll be making it at any appropriate opportunity I can conjure — for starters, I can think of no better Super Bowl party treat — and suggest you follow suit. Treat yourself!
Coffee filters perform the same functions as cheesecloth — separating liquids from solids — and are sturdy enough to withstand heavy, wet, and hot food. These features make them the perfect solution when you're looking to strain Greek yogurt or fresh cheeses. Have you ever tried this hack?
Here's the secret to being the best-liked person in the room: make hot and cheesy buffalo chicken dip. If you're the kind of person who dreams about buffalo sauce (and really, who doesn't?), then score a touchdown at your next game-day party with a creamy, tangy dip that tastes just like fiery-hot chicken wings. Watch the video, print out the recipe, and wait for all your friends to beg you for the recipe.
As the premier specialty food showcase in the country, the NASFT Fancy Food Show highlights more than 80,000 products during each event. With so many new sundries, there are bound to be at least a few trends. Last year, lavender, pickles, and flatbreads were everywhere, and while those are still hot, we also happened to catch a whole new batch of trends. Click through to see what was hot at the show — and is likely headed to a store near you.
I've certainly been guilty of not storing my fruits and veggies in the right place, which can lead to wilted leaves and floppy carrots. That's no good! Keep reading to take a look at the chart
- Bake it into brunch. Take a twist on traditional brunch favorites with recipes that call for orange juice. Giada De Laurentiis has a recipe for a sweet berry strata that's sure to be a crowd-pleaser at any big brunch spread.
- Construct a creative cocktail. While we love the classic mimosa, this Spring, you can get even more creative with some orange juice cocktails. We're partial to the Rossellini, which pairs fresh orange juice with white wine and vermouth, or a colorful tequila sunrise.
- Add it to cooked vegetable. Bringing new depth of flavors to veggies like roasted beets is easy when you switch up the water and roast them in the juice. Also, there are tons of veggies that are complemented by a squeeze of citrus. For a fresh take, try a squeeze of orange instead of lemon.
Keep reading for two more fresh orange juice ideas.
- Meet the new American doughnut — Chow
- How many kitchen knives do you really need? — HuffPost Taste
- Subway promises to make footlongs actually 12 inches long — Zagat
- Girl Scouts are getting robbed while selling cookies — Delish
- 9 versatile recipes you might as well master — Big Girls Small Kitchen
- McDonald's will use MSC-certified sustainable seafood — Grub Street Boston
- Enjoy crab season with Thai crab fried rice — Tasting Table
- Kids with food allergies are bullied in school — Eater
This week, the herb of immediate concern is cilantro. As a major cilantro lover, it's a staple in my kitchen, so much that I always keep it around. I use it as a go-to for my frequent Southwest-themed meals, but there's a lot one can do with the flowery, lime-like herb; it's a fixture in Indian, Persian, and Chinese cuisines, among others. If you've got cilantro odds and ends, here's what I'd recommend.
- Surprise your taste buds with a cilantro martini.
- If you're a cilantro lover, make it the star of a creamy soup.
For five more suggestions, keep reading.