Articles Posted by mylife
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Cheese is rich and creamy, and it’s irresistible on a cracker, paired with a selection of fresh fruit, or sprinkled over a bowl of chili. There are many delicious reasons to love cheese, and Americans really do love it. The per capita consumption is 40 pounds a year, or a little over 1.5 ounces a day. As much as we love cheese, though, we’re a little afraid of it. When people talk about their fondness for cheese, it’s often in a guilty, confessional way, like “Cheese is my weakness.” But “cheese is packed with nutrients like protein, calcium, and phosphorus,...
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Whether you’re looking for a way to use up leftover stuffing or you just want to see the look on your family’s faces when you disrupt the typical Thanksgiving menu, this riff on the holiday staple has all the flavors you are expecting, plus much, much more. Ingredients 8 servings CHILE CRISP 3 large shallots, thinly sliced into rings 1 head of garlic, cloves separated, thinly sliced 1 2" piece ginger, crushed 10 allspice berries 2 cups vegetable oil 8 guajillo chiles, seeds removed 3 ancho chiles, seeds removed 3 chiles de árbol, stems removed 1 Tbsp. sesame seeds 1...
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Americans will soon be gathering for their Thanksgiving feast. But there are certain “Turkey Day” dishes that many people aren’t thankful to see on the table or their plate. A travel website, The Vacationer, surveyed 1,092 adults to find the most disliked Thanksgiving foods. Cranberry sauce tops the list with nearly 30% of those surveyed opting to pass on it. The second most disliked food is Turkey! Yes, turkey!!! (Whaaat??) Followed by sweet potatoes, green bean casserole and stuffing (or dressing for those of you in the South). So, if you’re doing the cooking this year, take note, plan accordingly...
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Donning a chef’s hat while you cook Thanksgiving dinner is one thing, but sticking a tiny one on the end of each crispy turkey leg seems like it might be taking the holiday a bit too far. Over the years, these traditional paper coverings have been called many creative names, including turkey frills, turkey booties, and even turkey panties. And while they’ve fallen out of fashion in recent decades, they originally served a very specific purpose. According to 19th-century writer John Cordy Jeaffreson, paper trimmings gained popularity in the 17th century as a way for women to keep their hands...
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Whether you call it stuffing or dressing, the broth-soaked bread dish is a Thanksgiving must-have. Though it’s not advisable to stuff the turkey with anything, it’s commonly agreed upon that “dressing” is always made with cornbread, and “stuffing” is usually made with a white bread of some kind—usually sandwich bread. But no matter what kind of bread you start with, it has to be ready to receive liquid, and that is accomplished by either drying or staling. A lot of recipes recommend you stale your bread rather than dry it, but I think fully-dried bread gives your stuffing a better...
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After years of hosting, cooking, and writing about Thanksgiving dinner, I have a confession to make: I have never used a roasting pan to cook my turkey. I don’t even own a roasting pan big enough to cook a turkey, nor a roasting rack to set it on. I roast my birds on a wire rack set over a baking sheet, and the bird has never suffered. In fact, the bird is the better for it. Roasting pans are quite deep. When you set a turkey down inside one, the sides come up around the lower parts of the body,...
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With Thanksgiving right around the corner people everywhere will soon be plotting out extensive grocery lists. Whether your family likes to try new things or go the more traditional route, gathering around food always feels good. This holiday season Kiva Confections’ cannabis-infused turkey gravy puts a Thanksgiving twist on a classic flavor. With a virally successful debut, it felt only right to bring back a turkey gravy that’s sure to elevate the evening. The limited-edition Kiva Turkey Gravy will be available for purchase at dispensaries across California beginning November 2nd for only $5. Savory ingredients include turkey stock, salt, onion...
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Whether cracking a few cold ones on your back deck or cozying up with a warming stout at a pub in the fall, you gotta love a good beer. In fact, Americans reportedly drink about 6.3 billion gallons of beer every year. But, as any consumer of domestic, imported, and/or craft beer knows, not all beers are created equal. And some beers simply aren't worth the price—whether they're overpriced for what they actually are (some bottles cost over $200!) or because of where you're buying them (ballparks and stadiums, we're looking at you). Read on for our list of the...
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Stainless steel pans are the workhorse cookware in most restaurants. But yours are probably just sitting there, neglected after your last attempt to fry a chicken breast somehow glued the poultry to the metal, resulting in a mangled meal and a burnt-on ring of carbonized protein firmly stuck to the bottom of the pan. “There’s got to be a better way!” you exclaim, as if on your own real-life infomercial. And I assure you there is: using science and proper heat management, you can exploit the Leidenfrost effect to give your stainless steel cookware non-stick superpowers. We don’t want to...
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Although most San Diegans would say tacos are the region’s most popular food, a recent national study ranked San Diego only eighth on its taco passion list. The list’s top 10 cities are: Austin, followed by San Jose, San Antonio, Oklahoma City, Los Angeles, Las Vegas, Houston, San Diego, Phoenix and Riverside. According to the data-driven study published by Clever Real Estate on Sept. 29, San Diego fell far behind seven other cities based on the percentage of revenue each city’s restaurants chalked up to taco sales, among many other factors.
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Hungry Ukrainians have been pictured queuing at McDonald's restaurants as the fast-food chain reopened its branches in the war-torn country seven months after Putin's invasion. McDonald's reopened some of its walk-in restaurants in Ukraine on October 1 – after starting deliveries again last week, reported The Sun. Images show queues of customers eager to sample the likes of McNuggets and Big Macs as they returned to stores.
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During the Great Depression, people valued high-calorie combinations of protein and fat. Meat and dairy were costly, and consuming enough energy could prove challenging. Enter peanut butter and mayonnaise on white bread. The combination became a staple in Southern households in the United States and, in some regions, it was as ubiquitous as peanut butter and jelly. For the next 30 years or so, the PB&M was a favorite in many American kitchens, perhaps because adding mayonnaise to the era’s rustic, coarse nut butter may have been key for spreadability. According to Garden & Gun, newspapers from the 1940s in...
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Seeking an excuse to eat some apple pie this fall, I decided to write about one of the things that’s been a mystery to me since moving to Vermont about a decade ago: cheddar cheese on apple pie. I had no idea that investigating this custom would be a headfirst dive into a pool of stark division. People have strong feelings about cheddar cheese on apple pie. In a recent, very unscientific poll I conducted among my own social media followers, 45% of responders said they’ve never had cheddar cheese on their apple pie—and they never will. Meanwhile, 21% said...
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McDonald's has announced plans to reopen outlets in Ukraine, which closed after Russia's invasion in March. The fast food chain said it hoped the move would help restore a "small but important sense of normalcy". There will be a phased reopening over the next several months in Kyiv and western Ukraine in areas deemed safe, the burger giant said. McDonald's had more than 100 restaurants in Ukraine before the conflict started. The company has continued to pay wages to more than 10,000 staff since then. "We've spoken extensively to our employees who have expressed a strong desire to return to...
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The best coleslaw I’ve ever had is Dolly Parton’s. Okay, Dolly has never personally made me coleslaw or been a guest at any potlucks I’ve attended. But her method for the popular cookout side—which appears in the book Dollywood Presents Tennessee Mountain Home Cooking—is truly spectacular. The book was published in 1989, and is authored by “the Dollywood Family,” employees at the Dollywood theme park. It’s filled with photos of young Dolly and classic Southern recipes, including chicken and dumplings, apple stack cake, and banana pudding, with credits to the employees the recipes came from. While there isn’t much text,...
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After weeks of eating and judging, 10 dishes have made the ranks to fight for the number one spot.
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There are many ways to prepare and consume hot dogs, and I enjoy the entire spectrum. Give me a grilled dog, an air fried dog, a split or spiraled dog, a Costco dog, or a chili dog. I will eat them all. I do, however, have a special place in my heart and stomach for dirty water dogs. Dirty water dogs are those classic, iconic hot dogs you get from a cart on the street, usually in New York, though not exclusively. (My favorite dirty water dog cart growing up was run by a man named George who hung out...
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My fiancée was texting one of her best friends the other night, who told her she’d recently made salisbury steak for dinner. Huh. Salisbury steak. I hadn’t thought of Salisbury steak in years, and the only time I’d really had it was from a frozen microwaveable tray when I was a kid. It didn’t even occur to me that people made Salisbury steak from scratch. But when you think about it, Salisbury steak is essentially just hamburger patties in brown gravy, sometimes with mushrooms. I thought, “Wait. Why am I not making this too?”A few nights later I went to...
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Like a mother with her children, I have a hard time picking favorites when it comes to egg preparation methods. As my esteemed colleague Stephen Johnson has pointed out, cooking eggs can literally teach you how to cook. They truly give us so many gifts. I’ve been on a bit of a scramble kick recently. I enjoy cooking scrambles because they take well to last minute tweaks and additions: You can dash and sprinkle them with a wide variety of sauces and seasonings, impulsively and without much measuring (my favorite style of cooking). As you may know, I am a...
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