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The Best Blog Recipes
No commentsThese Brown Butter Roasted Potatoes from Let’s Dish are a perfect, simple side dish for any meal! The browned butter tastes so good on the soft potatoes, and it also makes them look almost too pretty to eat! If you know you’re going to be chopping up some potatoes for dinner, then add this recipe to...
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2:45:00 PMUnknownThe Best Blog RecipesNo commentsThis Easy Salted Caramel Sauce from Sugar Spun Run goes on anything that you can imagine a caramel sauce would go on! The salty sweetness has a delicious flavor and is ready in under ten minutes on the stove top! It’s so quick and easy to make, why get a store bought caramel sauce when...
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1:00:00 PMUnknownThe Best Blog RecipesNo commentsThis Ham and Broccoli Quiche from Scattered Thoughts of a Crafty Mom is the perfect post holiday meal to make! If you made a holiday ham, just use that leftover meat so it doesn’t go to waste and add some eggs, cream, broccoli, and cheese to have a delicious post holiday meal. We all hate...
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11:40:00 AMUnknownThe Best Blog RecipesNo commentsThis Eggnog Texas Sheet Cake from Back for Seconds is a perfect dessert for a crowd and it very simple to make. Sheet cake is so easy to make and is a great crowd pleaser at parties, and the eggnog icing makes it the perfect holiday version of a sheetcake! This is a super simple...
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10:00:00 AMUnknownThe Best Blog RecipesNo commentsThese Turkey Sliders with Cranberry Sriracha Sauce from Flavor Mosaic are a perfect game day recipe for the hubby and all his friends while they’re watching football. And of course, something spicy is definitely welcome because it tastes good and gets them more hyped up. The good part for you though is that you can...
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7:05:00 AMUnknownThe Best Blog RecipesNo commentsThese Jam Donuts from Creative Homemaking are a delicious way to have pastry shop donuts at home! The jam center is made with fresh berries and the soft, fluffy donuts make anyone who tries them fall in love! The may seem intimidating, but these donuts are extremely simple to make and everyone will love them!...
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5:45:00 AMUnknownThe Best Blog RecipesNo commentsThese Spiked Gingerbread Cream Bars from Julie at Willow Bird Baking are so incredibly delicious. They are spicy from the gingerbread flavor and are also doused in buttered rum! Top that off with spiked whipped cream and you have a dessert that serious gingerbread lovers will go crazy for! Recipe Submitted By: Willow Bird Baking...
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4:00:00 AMUnknownThe Best Blog RecipesNo commentsThis Fizzy Strawberry Margarita Punch from Incredible Recipes from Heaven is a sweet refreshment to make at your next adult get together. Make sure the kids don’t get to this though, because the fresh strawberries and limes may look delicious, but it’s got a bit of a kick to it that adults will love. If...
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2:22:00 PMUnknownThe Best Blog RecipesNo commentsThis Panda Express Beijing Beef Copycat Recipe from Dinner, then Dessert is a delicious way to get in your Panda Express fix without having to leave your house. It has strips of marinated beef, fresh bell peppers and sliced onions that get tossed in the wok with a tangy sweet and spicy sauce! If you...
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7:02:00 PMUnknownThe Best Blog RecipesNo commentsThis Hamburger Soup from A Family Feast is the perfect dinner that will warm you right up on a cold winter night. This family friendly recipe is something that both kids and adults alike will enjoy! This recipe is budget friendly, so easy to make, and the best part — you have a delicious homemade...
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4:13:00 PMUnknownThe Best Blog RecipesNo commentsThese Sparkling Cranberry White Chocolate Cupcakes from Inside Bru Crew Life are the perfect gourmet cupcakes to make for the next birthday party or holiday gathering you attend. They are so simple but yet so delicious with their hidden chocolate center and the fresh berry frosting on top that everyone will wonder how you became...
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1:02:00 PMUnknownThe Best Blog RecipesNo commentsThis Lighter Chicken Salad Sandwich from Love Bakes Good Cakes is the perfect recipe for a light lunch or dinner, or even as a lunchbox meal for those busy days. The chicken salad is filled with fruits and nuts to add some protein and flavor to this light meal, but you won’t be left tired...
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10:02:00 AMUnknownThe Best Blog RecipesNo commentsThese Nutella Stuffed Sugar Cookies from Homemade Hooplah are the perfect choice for a delicious dessert during any occasion! The soft and chewy sugar cookies filled with chocolaty Nutella offer a delicious surprise for anyone who wants to try a bite! The old fashioned sugar cookies are a hit with anyone, so why not add...
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7:07:00 AMUnknownThe Best Blog RecipesNo commentsThis Slow Cooker Ham and Bean Soup from Valerie’s Kitchen is the perfect way to use that leftover ham bone from your holiday meals. Why let such a thing go to waste when you can make it into a delicious soup filled with hearty ingredients sure to fill the hungriest of eaters! After the holidays,...
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4:07:00 AMUnknownThe Best Blog RecipesNo commentsThese German Cream Cheese Brownies from The Life Jolie are a perfect dessert for any holiday party or platter! Made from scratch, the rich chocolate brownies swirled with delicious cream cheese make a dessert you’ll be quite proud of and your family will love! It may seem intimidating, but this recipe is so simple and...
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8:12:00 PMUnknownThe Best Blog RecipesNo commentsThese Sausage and Pepper Hot Pockets from Macheesmo are the perfect meal to make in advance when you know you’ll be running out the door and need a quick meal! Who wants to buy store bought hot pockets when you can make your own and fill them with sausage, peppers, cheese, and anything else you want...
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11:17:00 AMUnknownThe Best Blog RecipesNo commentsThis Chocolate Coconut Cake from Baked by an Introvert is an absolutely beautiful and equally as delicious dessert! The chocolate cake layers are separated by a coconut pastry cream and covered in coconut buttercream frosting to make a perfect sweet treat. The best way to finish off this cake is with the thick chocolate glaze...
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8:16:00 AMUnknownAllrecipes Dish1 commentNever would describe myself as an adrenaline junkie, but I’ve recently gotten hooked on the heart-pounding thrill of popping the top off a bottle of bubbly using something sharp and sword-ish, an ancient art called sabering. Legend goes that Napoleon’s army couldn’t be bothered with stopping to uncork Champagne in the traditional way, so soldiers used their swords. Fast forward hundreds of years, and sabering has become a show-stopping party trick. Here’s how to do it.
Photo via ChefSteps.com
First time I witnessed sabering in person was when Jacques Pepin appeared in Seattle last fall, part of his 80th birthday celebration. Like everything the French chef does, he made it look so easy. Zoom up the side of the bottle and pop goes the cork.
Then, during a pre-holiday Tasting Panel rating cheap sparklers, three pros sabered, demonstrating their unique styles. Winemaker/master sommelier Jeff Lindsey-Thorsen used the base of a champagne flute for a whole lot of drama. Top Chef Masters star, Thierry Rautureau, used a knife, and sommelier/restaurateur Jake Kosseff pulled a saber from a custom case.
Armed with these essential lessons, I first tried sabering while filming a segment for Seattle Refined. My first attempt, using a Champagne flute, was a fail, with the glass breaking. But I quickly rebounded, grabbing the nearest knife and — BOOM! — the cork flew off. It was such a blast.
Months later, I was invited to participate in a sabering competition, going up against the seasoned pros who taught me everything I know. At POP!, I knew fierce competitors would bring their A+ game, so I cooked up a novel approach, dressing as a lumberjack and using a hatchet. It impressed the judges, and I made it into the finals. I opened three bottles, including using a very fancy ZWILLING Predicat Champagne flute. The flute didn’t break this time and I was crowned champ, winning a magnum of Piper-Heidsieck and a fabulous chef’s knife. So cool!
Photo by Vanessa Greaves
I followed up a few days later by doing a how-to workshop at Allrecipes’ HQ in downtown Seattle, where a few daring colleagues stepped up to give it a whack. Success! Eight out of eight bottles were opened including one sabered with a dinner knife. A video of that relatively safe approach lives on our Clever Cooks page, a fun feature on the site.
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8:16:00 AMUnknownAllrecipes DishNo commentsOn New Year’s Day, the black-eyed pea, an everyday item on the soul food plates around the country, takes on magical qualities. Millions of people with southern heritage believe that eating black-eyed peas on New Year’s Day will bring them good luck or prosperity. Armed with the history of this legume and a delicious recipe, making a batch of black-eyed peas is fun and tasty tradition that anyone can adopt to ring in the new year.
Black-eyed peas
Black-eyed peas (actually a bean, rich in potassium, iron, and fiber and protein but cholesterol-free and low in fat and sodium) are native to Africa, where they have been a popular food since the Middle Ages. (Black-eyed peas are believed to have been first domesticated near Africa’s Lake Chad in what is now northeastern Nigeria and northern Cameroon.) European slavers fed their enslaved black-eyed peas during “The Middle Passage,” the horrific boat journey across the Atlantic Ocean. In the Americas, planters fed the peas to the enslaved as well as to domesticated animals. The impoverished ate them as well. For these reasons, black-eyed peas had a reputation as a poor person’s food among well-to-do whites. Yet, African Americans continued to favor the lonely pea, and it became a soul food staple.
Though black-eyed peas (also known as cowpeas) have no folkloric connection in West Africa to money (some people believe the peas symbolize coins), they have long been associated with good luck for several reasons. One belief was that the “black eyes” of the pea would protect one from the dreaded “evil eye”—a negative spell cast by one’s enemies. Others ate black-eyed peas on auspicious occasions. For example, on Good Friday, a cowpea-and-coconut-custard combination called frejon is a traditional meal in parts of West Africa. Additionally, a dish called ewa-Ibeji (which translates as “Beans for Twins”) was originally cooked with oil and only for ailing twin children, but now it is ceremonially prepared for healthy twins. In some traditional West African religions, black-eyed peas were prepared to worship a diety–if it was believed to be their favorite food–on ceremonial days.
On this side of the Atlantic, black-eyed peas retained their lucky status. People of West African heritage carried them around as a lucky charm, to ward off harmful magic spells and the evil eye. People of West European heritage thought beans in general symbolized fertility because dried beans, including black-eyed peas, increase in size when cooked. With all of these folkloric influences, the black-eyed pea was destined to be a good luck symbol.
The tradition of eating black-eyed peas on New Year’s Day actually began with Western Europeans. By the colonial period, the British celebrated New Year’s Day with the superstition of “the first-footer.” Ralph Whitlock wrote in his book In Search of Lost Gods: A Guide to British Folklore that “the first person to set foot over the threshold on New Year’s morning must in most districts be dark-haired or dark-complexioned; he or she is then a bringer of good luck. Sometimes the first-footer brings a present of coal and bread, symbolizing a wish that the house shall never be short of fuel or food in the coming year.” Reinforcing this was the belief that whatever happened on that first day–whether good or bad–would happen for the rest of the year. Over time, the black eyes of the peas on one’s dinner table replaced the requirement of having a dark-eyed stranger knocking at one’s door on January 1. In essence, African Americans reinterpreted a European belief and then presented it to white southerners as something they invented; The good vibes that people of West African heritage had about black-eyed peas melded with European superstitions to produce a quintessential southern tradition.
However you feel about this particular legume, I hope that you’ll join in the fun and make a pot of black-eyed peas on New Year’s Day. It’s a coin-toss as to whether or not prosperity will come your way–but with this recipe, at least you’ll salivate at the prospect.
This is one of the first recipes that I got from my late mother, Johnetta Miller. Though this is a recipe for black-eyed peas, this is my standard approach for making any vegetable in “soul food style.”
Makes 8 servings
1 pound dried black-eyed or other field peas
1 smoked ham hock or smoked turkey wing (about 8 ounces)
1 medium onion, chopped
Crushed red pepper flakes, to taste
Salt, to taste
1. Rinse the peas and pick through them to discard any small stones or broken peas. Pour the peas into a large saucepan and cover with cold water by 2 inches. Bring them to a boil and cook for 5 minutes. Remove the pot from the heat, cover, and let stand for 1 hour. (Alternatively, place the peas in a large bowl, cover with cold water, and let stand at room temperature overnight.)
2. Meanwhile, make a stock by placing the ham hock or turkey wing in another large saucepan. Cover with water by 2 inches. Bring to a boil, reduce the heat, and simmer until the stock is flavorful, about 1 hour. Discard the hock or wing.
3. Drain the soaking liquid from the peas and add them to the stock. Make sure the peas are submerged. Stir in the onion and pepper flakes.
4. Simmer until the peas are nearly tender, about 30 minutes. Season with salt and continue simmering until the peas are tender and well-seasoned, about 10 minutes more.
5. Serve the peas warm.
6. If desired, you may pull the meat off the ham hocks or turkey parts and add it to the dish before serving.
This article is adapted from Adrian Miller’s James Beard Award-winning book Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time His next book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families from the Washingtons to the Obamas will be published on President’s Day (Febraury 20) 2017.
Chef John Makes Black Eyed Peas with Pork and Greens
The post How Black-eyed Peas Became Soul Food’s Lucky Bean appeared first on Allrecipes Dish.
8:17:00 PMUnknownThe Best Blog RecipesNo commentsIf you are looking for a meatball recipe to serve up as an appetizer at your next party then these delicious little Bourbon Meatballs from The View from Great Island is definitely the recipe you’ll want to make! The combination of ground beef and pork gives them a great flavor and perfect texture! The recipe calls...
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7:07:00 PMUnknownThe Best Blog RecipesNo commentsThis Strawberry Buttercream Frosting from Jamie at Love Bakes Good Cakes is the most delicious — and EASY frosting that goes perfectly with all kinds of cakes and cupcakes! Forget the canned frosting and make this instead! It takes a regular boxed cake mix and turns it into something special that everyone will love! Recipe...
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6:02:00 PMUnknownThe Best Blog RecipesNo commentsThese Bacon Cheese Butter Pan Biscuits from Paula at Call Me PMc are full of delicious flavor and are sure to become your new favorite biscuit. The recipe has no rolling, cutting, or even dropping! They are baked in butter and they are fool-proof and super simple to make. They make the perfect biscuit for...
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5:02:00 PMUnknownThe Best Blog RecipesNo commentsThis White Chocolate Caramel Mousse Brownie Cake from Inside BruCrew Life has the most delicious layers of creamy no-bake mousse on a fudgy brownie bottom! The recipe is simple, easy to make, and is perfect as an after dinner dessert that will definitely impress your friends and family. This White Chocolate Caramel Mousse Brownie Cake...
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12:07:00 PMUnknownThe Best Blog RecipesNo commentsThis Italian Style Chicken Mozzarella Skillet from Kylee Cooks is a wonderful way to have a simple yet delightfully delicious Italian style dinner at home! With the linguine pasta and chicken covered in a rich tomato based sauce made from scratch, the only thing that makes it better is the melted mozzarella cheese on top! ...
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11:42:00 AMUnknownThe Best Blog RecipesNo commentsThese Peppermint Chocolate Chip Cookies from 5 Boys Baker are the perfect cookies to make during the holiday season! They are the most delicious minty chocolate chip cookies that are drizzled with an out of this world glaze and topped with bits of crushed peppermint candies. Delicious and festive, you and your family will love...
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4:55:00 PMUnknownAllrecipes DishNo commentsIt’s nearly time for feasting! Here at Allrecipes, we have a birds-eye view of what home cooks across America are cooking and craving. Looking at our data last week, I can tell you’re ready to take on any celebration that crosses your path. Here are some of the standout recipes you couldn’t ignore.
With the holidays just around the corner, it’s no wonder Chef John’s prime rib recipe is gaining a lot of attention. What’s more classic than a roast beast à la How The Grinch Stole Christmas?
Photo by phuhphuh
This chicken recipe is just waiting to be served at your next gathering. That crunchy coating is irresistible!
Photo by CC<3’s2bake
Why not throw a themed New Year’s party? These beans are your favorite new recipe and would go great with carnitas for a taco bar!
Photo by Baking Nana
A large roast is the standard for the holidays. Allrecipes’ Garlic Prime Rib recipe is a great way to take your roast to the next level. You’re obviously in the know on this because searches for this recipe spiked last week. Your family will be so impressed when they see this beautiful behemoth on your table.
Garlic Prime Rib. Photo by Allrecipes Magazine
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4:55:00 PMUnknownAllrecipes DishNo commentsOn New Year’s Day, millions of African Americans (and southerners and southern transplants of all races) will have a pot of collard greens simmering on their stove. Why? Because eating greens on that particular day portends prosperity, in terms of bringing more “green” ($$$) for the rest of the year. It’s a fun New Year’s tradition (but one that has rarely worked for me in any significant way). It’s also a dish that remains a mystery to those who haven’t spent much time in the American South. But making greens is easier than you think, especially since you can use nearly any type of greens available.
Raw Collard Greens
Greens thrive as a culinary New Year’s Day tradition because African Americans have an intense love for the edible green leaves of plants, a.k.a. “greens.” The particular culinary crush on collard greens took root ages ago in West Africa.
West Africans have long combined edible plant leaves with proteins and vegetables to create a wholesome, boiled meal. This is a sharp contrast to Western Europeans who thought of greens as something people ate during times of famine or poverty. Enslaved West Africans took this culinary signature with them across the Atlantic Ocean and transplanted it in the Americas.
The first generation of enslaved West African cooks in Colonial British North America didn’t have access to the bitter, tropical greens that grew in their homeland. The use of a particular green wasn’t as important to them as using any type of green that imparted a bitter taste. So, they substituted the bitter greens that Europeans cultivated in the Americas, because they would grow in sub-tropical and temperate climates. They also foraged for wild greens that were indigenous in the Americas. From the wide array of greens that they utilized, cabbage, collard, kale, mustard and turnip greens became the most popular. Successive generations of African Americans, enslaved and free, have savored these bitter European greens ever since.
Mustard greens can also be used for cooked greens recipes
So, how did greens become such a vital part of the traditional New Year’s Day plate? The custom originates in Western Europe. In Germany, there’s an old tradition of eating white cabbage on New Year’s Day to bring an abundance of money. A sizable number of German immigrants settled in the American South during the antebellum period, and they brought the cabbage-eating superstition with them. As more and more non-Germans adopted the custom, they swapped cabbage for other greens that they preferred. Today, any type of greens can be eaten to fulfill the tradition.
Start this new year off right with a pot of greens simmering on your stove. Whether or not some money does actually come your way, your health, at least, should certainly improve when you eat a steady diet of dark, leafy greens.
This is my favorite thing to make in the soul food genre. I didn’t grow up eating collards. Johnetta Miller, my late mother, usually made a combination of mustard and turnip greens. Turnip greens seemed to be the popular option for greens as I traveled through Tennessee. I love the peppery aroma that mustard greens give off while they’re cooking. I’ve lately been using smoked turkey parts to season my greens because they give good flavor with less fat. Yet, every once in awhile, I go retro and put on a pot of greens with some ham hocks.
Makes 8 servings
Ingredients:
2 smoked ham hocks or smoked turkey leg or wings (about 1 pound)
1 1//2 pounds turnip greens (approximately two bunches)
1 1//2 pounds mustard greens (approximately two bunches)
1 tablespoon granulated garlic or 2 minced garlic cloves
1 medium onion, chopped
Pinch of crushed red pepper flakes
Pinch of baking soda
Pinch of sugar
Pinch of salt
Instructions:
This article is adapted from Adrian Miller’s James Beard Award-winning book Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time. His next book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families from the Washingtons to the Obamas will be published on President’s Day (February 20), 2017.
Related:
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4:55:00 PMUnknownAllrecipes DishNo commentsWhen most people wake up Christmas morning, it’s all about the presents. After the gifts are unwrapped, breakfast or brunch follows. But that meal might pose a challenge when there are picky eaters in the family, or if Grandma is eating gluten-free, or when the kids just want to devour leftover pizza. So, here are some sweet and savory suggestions to help make your celebration extra special, no matter who shows up to the table.
Crepes can go sweet or savory on the Christmas breakfast table.
Crepes filled with fruit or topped with syrup are pancake’s classy French cousin. This recipe gets raves because it’s quick to pull together, using ingredients most people have on hand.
Make Ahead Sour Cream Coffee Cake is not caffeinated, so the kiddos can eat it, too. Combine ingredients the night before and pop it in the oven to bake while the presents are being unwrapped.
Make Ahead French Toast will make the morning merry and bright thanks to the tart blueberries. (Frozen or canned works as well as fresh in this popular recipe.)
Sausage adds extra richness. Photo by mis7up
Southern Grits Casserole seems so right if you’re craving creamy and cheesy. The cook who created this masterpiece suggests keeping it warm in a slow cooker.
Hash Brown Brunch Casserole is always a crowd fave, and so easy to pull together. “A hearty bacon, egg, and hash brown casserole for the bacon lover in all of us. Feel free to use turkey bacon rather than pork!” recommends recipe author T1INA.
Christmas Breakfast Sausage Casserole could even be called savory bread pudding, it’s another one that’s easy to make ahead. This one’s even better if you double it and add some sage sausage, says M.K. Meredith, who shared her mother’s recipe.
Chef John’s version can be finished on the stove top or in the oven.
Shakshuka is a North African baked egg dish that gets bonus points for featuring brilliant Christmas colors when you garnish with chopped parsley.
Authentic Mexican Breakfast Tacos serve up that winning combo of eggs, tortillas and cheese. “I learned this recipe from many years of eating with the Mexican cooks at my restaurant. They like to sneak in breakfast before we open,” said BEARNESTA, who shared this highly rated creation.
Christmas Breakfast Pizza feels like you’re getting another gift, and will have you wondering why you don’t eat pizza for breakfast more often. Recipe author Nancy Denenny recommends putting it together the night before and baking this pie in the morning.
Sorghum flour is the key ingredient in these gluten-free waffles. Photo by thoren21
Gluten-free waffles get their light, fluffy texture from whipped egg whites. The author of this 5-star recipe serves up this tip: “You can add 1-2 teaspoons of cinnamon for extra flavor.”
Grain-free Dutch Babies are perfect for Paleo Diet fans. For a crunchy finish to this puffy pancake, sprinkle with chopped nuts.
And as a final parting gift, how about a heaping helping of Bacon For The Family?
More Dish, right this way.
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12:45:00 PMUnknownAllrecipes DishNo commentsAfter a month of holiday feasting, healthy eating may be one of your New Year’s resolutions. Thankfully, there’s an easy way to indulge in your favorite sweet treat and increase its nutritional value. I’ll show you how you can still enjoy that chocolate cake — and feel better about your health — with a few key ingredient swaps.
A simple way to healthy up treats is by swapping out white sugar with natural sweeteners. Natural sweeteners contain extra vitamins and minerals that are lacking in processed sugar. Alternative sweeteners like coconut sugar, dates, honey, maple syrup, and stevia can easily be used as replacements for white sugar. The unique flavors of these natural sweeteners can complement other ingredients in your recipe (for example, honey and fruit in a blueberry scone pair wonderfully) and most can be found at your neighborhood grocery store. Some also are low glycemic, making them ideal for those with blood sugar issues. Here’s a look at some sweet options, and how to use them:
Here is one of my favorite treats, made with coconut sugar:
Photo by Nicole Spiridakis
Another simple healthy swap: Replacing all-purpose flour with whole grain flour. Studies have shown that whole grains help lower the risk of chronic diseases, such as coronary heart disease, diabetes, and cancer, and also contribute to body weight management.
There are many whole grain flours to choose from and they are excellent sources of minerals such as iron, potassium, phosphorus, and calcium. They are also complex carbohydrates, unlike refined flour, which has lost much of its fiber content.
Start by incorporating whole grains in your baking by replacing a cup of all purpose flour with a cup of whole grain flour, then experiment with proportions until you find your perfect combo of whole grain to white. Some flours, like rye or barley flour, are better used in smaller amounts while flours like whole wheat pastry or spelt can be used interchangeably for white flour. Many can be purchased in bulk, so you can buy just a little as you ease your way into more nutritious and delicious, baking.
Here’s my recipe for light and fluffy pancakes made healthier with spelt flour, and sweetened with a touch of maple:
Photo by Nicole Spiridakis
Need more healthy ideas?
The post Try These Simple, Delicious Swaps for Healthier Baking appeared first on Allrecipes Dish.
3:25:00 PMUnknownAllrecipes DishNo commentsWhoa, 2016 was a blockbuster year for interesting, ultra-delicious, and over-the-top/wacky food trends. We look back on some of the biggest hits and predict whether they have enough staying power to become classics or if the flash of sudden heat means they’re sure to flame out.
Beloved for its healthy healing powers, this beefed-up, slow-simmered, artfully finished stock first made a big splash in New York City a few years ago. It’s since been embraced by home cooks and soup companies looking to expand their reach, but we’re still not seeing a bone broth shop on every corner.
Verdict: This trend is going to cool off unless or until it evolves to be more of a full meal deal.
Photo via Meredith Publishing
This raw seafood salad with roots in Hawaii is a smash hit for eaters looking for lean protein that’s got a super fresh flavor. Simple, yet spectacular, chopped ahi is tossed with seaweed and sesame oil, and often served on top of rice. BTW, it’s pronounced PO-kay, as in that’s some awesome Poke-mon!
Verdict: This one’s got long legs, or should we say fins and tails? When you see a poke bar showing up at supermarkets, you know it’s ready to make the leap to mainstream mainstay.
Photo by Sam Choy Poke to the Max
Hello, Paleo! For the cave-dwelling cooks searching for an alternative oil, this rich substance is heaven sent. It’s high in the kind of saturated fats that are believed to raise your good cholesterol numbers. Vegans love its ability to turn pastries flaky without the assistance of lard or tallow.
Verdict: It’s a keeper, especially as it continues to make inroads onto supermarket shelves across the country. And, not that we’re bragging, but we called the Good Fats trend back in 2015.
Photo by Meredith Publishing
Another so-called superfood with off-the-chart nutrients, the fresh version of the root has gained fans, who appreciate its ability to turn milk golden and season hundreds of Middle Eastern and East Indian dishes, adding a distinctive color and fragrance.
Verdict: Don’t count on this becoming the next Pumpkin Spice blend, it’s likely to remain in a niche category, even though enthusiasts could tip it into the kind of ingredient that inspires FOMO.
Photo by Leslie Kelly
Well, who doesn’t LOVE sprinkles? They just make you smile when you see them on top of sweet treats, right? Take this trend a step further, and you’ve got a bunch of unicorn-style foods just primed for their big food porn moment in the sparkly sunshine.
Verdict: Classic status is a lock and we’re just hoping someone will figure out how to bring this happy sprinkle into a savory preparation. Like a baked potato topped with bacon-flavored rainbow sprinkles, maybe? We would so be all over that!
Photo by Meredith
These supersize versions of a California roll are the latest culinary mashup that might leave you wondering: Why didn’t I think of that? Or, quite possibly: Why would anybody want to eat that? Well, because they’re deeeeeelish. If way messy.
Verdict: Because they’re so new and novel, sushi burritos will stick around through 2017, but their popularity will likely fade when sashimi enchiladas or teriyaki nachos take over.
Photo by Salt Lake Tribune
A brilliant excuse to experiment with all sorts of alternatives to rice, these endlessly imaginative combinations are BIG on flavor in such a small space. We’re wild for bowls built on quinoa, sorghum, and savory treatments of oatmeal. Think of those typical breakfast grains being prepared like a risotto. Yum!
Verdict: WINNER!! There’s no way to get bored with this concept because there’s no limit to the tasty ways to spin your grains. Be on the even more exotic grains like freekah and farro to provide intriguing foundations for your fave toppings.
Photo by Meredith Publishing
How fortunate are we to live in an era where bibimbap, kalbi, Korean Fried Chicken and all sorts of kimchi is no longer impossible to find. Like other Asian cuisines, this sometimes-fiery, always-interesting cooking style is rooted in ancient traditions, but is easily adapted to the busy, modern world.
Verdict: We’re calling this one a dead heat. While its wonderful and complex lineup of dishes appeal to adventurous eaters, this still might be too much of a stretch for some. We’ll be happy to eat those words when a major fast food chain adapts some element of Korean food and makes it even more accessible.
Korean Soft Tofu Stew | Photo by Hungry Gopher
First, potatoes, now there’s nothing that doesn’t seem ripe to be hasselback’d. That Scandinavian technique exposing more surface area to open up the ingredient to even more toasty caramelization might seem daunting to those who’ve never tried it, practice makes it so worth the extra effort. Look for more hasselback’n treatment of previously ho-hum veggies like squash.
Verdict: Yes, yes and heck, yes, the Hasselback is destined to be your new BFF when it comes to turning humble ingredients into something that looks like it’s going to go viral on social media.
Photo by Allrecipes Magazine
Zoodles were only the beginning. Now, we’re obsessed with cauliflower rice, pizza crusts made with cauliflower and golden roasted cauliflower steaks. Come to think of it, cauliflower deserves its own trend designation.
Verdict: This clever way of getting more veggies into your life is going to go on and on and on. Heads up for the next cool veg to be magically transformed: Jackfruit has a meaty quality that makes vegans as thrilled as a zucchini farmer who’s just been gifted a spiralizer.
Zoodles are easy-to-make veggie noodles | Photo by Allrecipes Magazine
Agree or disagree? Send your feedback to lesliek@allrecipes.com and we’ll publish the most outrageously fun predictions for trends that should definitely become classics.
The post What 2016 Food Trends Will Become Classics? appeared first on Allrecipes Dish.
2:40:00 PMUnknownAllrecipes DishNo commentsStep into any café on the Spanish part of the Iberian Peninsula and you are bound to find pan con tomate as one of the breakfast choices. It’s a four-ingredient dish involving toasted bread, olive oil, fresh tomato pulp, and salt. In Spain, pan con tomate is as ubiquitous as it is popular and affordable.
And it isn’t only a breakfast favorite. Many Spaniards also prefer it for their merienda, the afternoon snack, and in Catalonia it’s often served at dinner time or as a tapa to accompany a glass of wine. “Ever since I was a child, we’ve used pa amb tomaquet [pan con tomate in Catalan] for both breakfasts and dinners at home,” says Ignasi Camps, the founder and the owner of Ca L’Ignasi Restaurant and a founding member of the Foundation of the Catalan Cuisine. “In my restaurant, toasted bread rubbed with tomato is a very old tradition.”
Here’s how you can try this savory Spanish toast for your next breakfast.
Pan con tomate is delicious and ever-so easy to make
The best way to make pan con tomate is to rub the tomato directly on the bread. To be able to do so, though, one should really have the special Catalan tomato—tomate de colgar, a tomato that’s spent some time hanging in a sack in a barn after being harvested. Its pulp spreads easily and soaks the bread just enough without making it soggy.
But since you’re unlikely to have tomate de colgar lying around, here’s another option: a fairly ripe tomato. You may not be able to rub it on the bread without it falling apart, but you can do one of two things: you can either blend it with a hand-held blender (with skin or without) or, using a simple grater, you can grate the pulp and throw away the skin. Add some oil and a little salt, spread it on a piece of toast, and you have yourself an excellent pan con tomate.
The bread is of utmost importance—a country loaf is your best bet—and the olive oil should be the extra-virgin variety. In this video, Ignasi Camps shows in great detail how to make this classic Catalan dish.
The post My Breakfast Obsession Is This Savory Toast From Spain appeared first on Allrecipes Dish.
1:40:00 PMUnknownAllrecipes DishNo commentsThat fabulous pecan pie from grandma’s secret recipe. The almond-studded biscotti you gave away as holiday gifts. The dregs from the can of mixed nuts that were a big hit at your family celebration. Now that the holidays are over, your kitchen cabinet is probably filled with half-empty bags and canisters of nuts. Don’t let them go to waste! Follow our quick and easy plan to get the most from these tasty leftovers.
One of the reasons we love nuts is their savory richness, which comes from their high oil content. But because of that oil, they’re especially prone to turning rancid when kept for too long at room temperature. So gather up all your leftovers, put them in airtight packaging, and store them in the freezer, pronto. (It’s okay to store and use them together – the variety of the combinations will give a one-of-a-kind flair to any of our suggestions.)
Most shelled nuts will keep their flavor in the freezer for as long as a 12 months, so feel free save up and dip into your stash all year long.
All our “nutty” suggestions will gain a new flavor dimension if you toast the nuts first. “Toasting nuts in a 350 degree F oven or on a stove-top skillet helps deepen and caramelize their flavor,” says culinary strategist Linda Hall. She warns to stay near the oven or stove, and to stir often, because nuts can burn quickly. “I like to toast them until I can smell them. When they begin to give off a nutty aroma, they’re done.”
Here are some easy ways to incorporate crunchy, tasty, protein-rich nuts in your favorite recipes – and try some fun new ideas, too.
Need more ideas? Browse dozens of nut candy recipes.
Related:
Eat Nuts to Lose Weight, And Other Surprising News About Nuts
The post 8 Ways to Go Nuts with Leftover Nuts appeared first on Allrecipes Dish.
5:03:00 PMUnknownThe Best Blog RecipesNo commentsThis Chicken Tater Tot Casserole from Gonna Want Seconds is filled with chunks of chicken and bacon in a super creamy, cheesy sauce that gets topped with tater tots! It makes a perfect family meal that everyone will look forward to having! The bacon is the perfect way to complete this casserole and bring all...
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