Food Recipes

  • Gingerbread Muffins
    by Chef in Training on December 9, 2020 at 12:00 pm

    These Gingerbread Muffins are holiday comfort food. Soft muffins loaded with a delicious ginger spice. This recipe makes for the perfect breakfast or snack. Gingerbread Cookies are a traditional holiday favorite. This recipe for Gingerbread Muffins takes a holiday classic and transforms it into a delicious new recipe that is perfect for breakfast, snack or The post Gingerbread Muffins appeared first on Chef in Training.

  • Lemon Lime Bars
    by Chef in Training on August 1, 2020 at 11:00 am

    These Lemon Lime Bars are citrusy and refreshing. Each bite is bursting with exciting flavor that is light and fresh. Dessert comes in a variety of forms, for a variety of occasions, for each season. These Lemon Lime Bars are packed with a citrusy and refreshing taste. The filling is smooth and soft and pairs The post Lemon Lime Bars appeared first on Chef in Training.

  • Skillet Italian Herb Chicken Thighs
    by Chef in Training on July 30, 2020 at 11:00 am

    These Skillet Italian Herb Chicken Thighs are tender, juicy and are deliciously seasoned using a wonderful blend of spices. They are cooked in a cast iron skillet and are seared beautifully on the exterior.  Chicken is a universal favorite protein for my family. Chicken is easy to change up when it comes to flavors, ways The post Skillet Italian Herb Chicken Thighs appeared first on Chef in Training.

  • Fried Ice Cream
    by Shelly on July 26, 2021 at 10:00 am

    Fried Ice Cream is one of my favorite ways to enjoy an ice cream sundae! Scoops of ice cream are rolled in crunchy corn flakes and crushed cookies, which become a crispy shell once fried. You will LOVE this dessert, and so will everybody you serve it to! Love Ice Cream? Make sure to check out my Brownie Ice Cream Cake! It’s a family favorite! This Is the BEST Homemade Fried Ice Cream! Continue reading Fried Ice Cream at Cookies and Cups.

  • No Bake Cannoli Cheesecake
    by Shelly on July 21, 2021 at 10:00 am

    This No Bake Cannoli Cheesecake is an amazingly easy and elegant dessert recipe. All the creamy filling of a classic cannoli on top of a buttery, graham cracker crust. Easy enough to serve at a BBQ, impressive enough to serve to guests at the holidays! Make sure to try my classic No Bake Cheesecake recipe too! No Bake Cannoli Cheesecake Combines Two Of My Favorite Desserts! Talk about the ULTIMATE mashup dessert recipe! Continue reading No Bake Cannoli Cheesecake at Cookies and Cups.

  • Easy Orange Chicken
    by Shelly on July 19, 2021 at 10:00 am

    Craving Chinese takeout? Before you make an order, consider making this homemade Orange Chicken! Crispy breaded chicken is fried and then coated in a sweet and spicy orange sauce for a delicious dinner. This Is A Spot-On Copycat Panda Express Orange Chicken Recipe! I love Chinese takeout – and specifically Panda Express – as much as the next gal, but sometimes I just don’t want to leave the house. And that means making takeout-inspired recipes from home. Continue reading Easy Orange Chicken at Cookies and Cups.

  • Creamy Italian Sausage Pasta
    by Shelly on July 14, 2021 at 10:00 am

    Pasta and ground Italian sausage are combined in a cheesy tomato sauce to create this Creamy Italian Sausage Pasta recipe! This easy pasta dinner is comfort food like you wouldn’t believe – your whole family will fall instantly in love with it. Make sure to try out my original Creamy BEEF Pasta recipe too! This Easy Italian Sausage Pasta Is Delish! When it comes to comfort food, Italian recipes are a pretty safe bet. Continue reading Creamy Italian Sausage Pasta at Cookies and Cups.

  • Creamy Marshmallow Chocolate Pie
    by Shelly on July 12, 2021 at 10:18 am

    This silky Marshmallow Chocolate Pie is made with a creamy filling of milk chocolate, whipped cream, and melted marshmallows! Add all that to a chocolate cookie pie crust, and you’ve got the perfect no bake pie. This recipe was originally published in 2015. The photos and tips have been updated in 2021. Creamy Chocolate Pie with Marshmallows Marshmallow Chocolate Pie is a sure-fire dessert hit – after all, who could turn down a creamy slice of rich chocolate pie? Continue reading Creamy Marshmallow Chocolate Pie at Cookies and Cups.

  • Aloo Chaat (Easy Potato Snack)
    by Dassana Amit on July 23, 2021 at 1:50 pm

    Aloo Chaat (Easy Potato Snack) Aloo chaat is fried crispy potato cubes tossed in spicy and sweet chutneys, ground spice powders usually topped with curd (yogurt), pomegranate arils and sev. This crispy, savory aloo chat is a mouth-watering Indian street food snack packed with flavors and taste. Aloo chat is a crowd-pleaser as it has a variety of flavors. It… READ: Aloo Chaat (Easy Potato Snack)

  • Poha Dosa | Atukula Dosa
    by Dassana Amit on July 22, 2021 at 11:50 am

    Poha Dosa | Atukula Dosa Poha dosa is amazingly soft, spongy, porous crepes or pancakes made with flattened rice, idli rice, curd and urad dal batter. Poha is flattened rice and dosa are crepes. Poha has various names. So these dainty fluffy pancakes take the first name of this hero ingredient aka poha and are also called as Atukula Dosa… READ: Poha Dosa | Atukula Dosa

  • Chana Masala | Punjabi Chole Masala
    by Dassana Amit on July 22, 2021 at 9:13 am

    Chana Masala | Punjabi Chole Masala This Punjabi Chana Masala, also known as Chole Masala, is an authentic North Indian style curry made with white chickpeas, freshly powdered spices, onions, tomatoes and herbs. Naturally vegan and packed with healthy minerals, protein and fiber, this delicious vegetarian meal can be ready in just 45 minutes minus the soaking time of chickpeas. What… READ: Chana Masala | Punjabi Chole Masala

  • Methi Paneer
    by Dassana Amit on July 22, 2021 at 8:48 am

    Methi Paneer Methi paneer is a flavorful, robust curry made with fresh fenugreek leaves, soft paneer cubes in a spiced and tangy onion, tomatoes and curd (yogurt) based gravy. The curry has bitter hints of fresh fenugreek leaves that harmoniously balance with the lightly sour and savory flavors of the other ingredients. Enjoy a satisfying lunch or… READ: Methi Paneer

  • Blueberry Muffins (With Whole Wheat Flour)
    by Dassana Amit on July 22, 2021 at 8:46 am

    Blueberry Muffins (With Whole Wheat Flour) Bright and delicious blueberry muffins are the perfect sweet breakfast treat or a snack. This eggless blueberry muffin recipe is easy and healthy, and makes moist, soft, and delicious muffins with whole wheat flour. Here you’ll find step-by-step instructions with photos to prepare a batch for quick morning snacks on the go! About These Blueberry… READ: Blueberry Muffins (With Whole Wheat Flour)

  • Healthy Chickpea And Tofu Salad
    by admin on May 21, 2021 at 11:08 pm

    Chickpea and tofu salad is a new favorite in our family. It is both heart healthy and delicious. It's packed with plant protein and fiber and is also a great option for those who are vegan and gluten free. These days everyone in my family is eating clean and will usually ask me to make a salad bowl. This colorful and delicious salad has become part of my salad recipes. There’s nothing like a fresh salad. Salads are of course healthy and contrary to popular belief they can be quite filling and satisfying! This particular salad is a combination of greens, cucumber, tomatoes, and some fruit which gives it a fresh taste. Add in some chickpeas and tofu with my special homemade dressing and you have a great meal! It’s unbelievably tasty and nutritious too! I love eating leftovers all week long. This super delicious salad is full of flavor and textures and is really easy to prepare. The post Healthy Chickpea And Tofu Salad appeared first on Manjula's Kitchen.

  • Sweet Potato Chaat (Shakarkandi)
    by admin on April 22, 2021 at 10:17 pm

    I have been wanting to make a sweet potato chaat (Shakarkandi Chaat) for some time now. It's a savory and flavorful chaat, which also happens to be a very popular Delhi street food. I have tried to make this recipe many times but never quite perfected it! Last weekend I had the honor of being a guest judge for a cooking contest which was conducted virtually over Zoom! The contest was for the best air fryer recipe. The winner of this contest, Rashmi Sabjur, happened to make an eggplant chaat. While she was discussing her creative recipe, I got the idea of making a sweet potato chaat in the air fryer. Many people ask me how I am inspired to come up with new recipes...well the answer is people like Rashmi, and of course you all, my viewers! Traditionally, sweet potatoes are cooked over coal, cut into small pieces, and drizzled with lemon juice and spices to make it delicious and flavorful. This spicy chaat is also had a nice crunch. Try this recipe out soon! A special thank you to Rashmi for inspiring me to perfect sweet potato chaat! The post Sweet Potato Chaat (Shakarkandi) appeared first on Manjula's Kitchen.

  • Sweet and Sour Spicy Karela (Bitter Melon )
    by admin on April 20, 2021 at 9:22 am

    Karela, also known as bitter melon. Sweet and Sour Karela has a very unique taste. This dish is a combination of all the flavor in one, it is spicy, sweet, sour, and bitterness of the Karela. That is what make this recipe very unique. Karela, (Bitter melon) also is a healthy vegetable with many health benefits. This was one of my favorite side dish specially for school lunch box, Karela rolled up with left over Puri or Paratha from previous day, tasted delicious. We also enjoyed this sweet and sour karela as a side dish with Toor Dal and Rice. This is multi flavor healthy side dish this can also be serve as a condiment. Enjoy! The post Sweet and Sour Spicy Karela (Bitter Melon ) appeared first on Manjula's Kitchen.

  • Chocolate Pudding
    by admin on April 9, 2021 at 7:27 pm

    Chocolate Pudding is a simple and delightful dessert. My son is on a vegan diet and one day he mentioned he was craving a dessert like a chocolate pudding or mousse. I think he was giving me a not-so-subtle hint that he wanted me to experiment with this! I decided to give a try and he was very happy with the results! Soon after that this became a favorite dessert with others in my family. It's funny because my family's favorites keep changing! This is a super simple and easy recipe to make. I can prepare this dessert on demand and with limited notice for my grandchildren, who love to request dishes last minute! This rich chocolatey dessert is vegan and gluten-free. The post Chocolate Pudding appeared first on Manjula's Kitchen.

  • Khasta Kachori Besan
    by admin on April 2, 2021 at 12:26 am

    Khasta kachori is a delicacy from north India. Khasta kachori is a spicy puffed pastry. Kachories are made with a variety of different filling, and I have many recipes for Khasta Kachori. They are my favorite over samosa. Maybe one of the reasons is I can prepare them even a few days before and can be served at room temperature and served many different ways, even serving as chaat. Traditionally kachori is sold at HALWAI (a sweet and snack shop). Today, I am using spicy besan filling. These mouthwatering Kachories can be served as a snack, chaat or part of the main meal, making the meal exotic. The post Khasta Kachori Besan appeared first on Manjula's Kitchen.

  • Roast Beef Tenderloin
    by Karina on December 15, 2020 at 5:33 pm

    Roast Beef Tenderloin The best, juicy roast Beef Tenderloin slathered with a delicious garlic butter. Serve with an optional red wine sauce (jus)! It’s so easy to roast a juicy beef tenderloin that melts in your mouth with every bite. Even better when served with a rich and rustic, easy to make red wine sauce (or jus). A... The post Roast Beef Tenderloin appeared first on Cafe Delites.

  • Honey Garlic Butter Roasted Carrots
    by Karina on December 13, 2020 at 5:55 am

    Honey Garlic Butter Roasted Carrots Honey Garlic Butter Roasted Carrots are the best side dish to add to your dinner table! Oven roasted carrots are incredibly delicious with just a little garlic and olive oil, but these Honey Garlic Butter Roasted Carrots take them to a whole new level! Buttery, tender carrots roasted with the best honey garlic butter sauce! ROASTED... The post Honey Garlic Butter Roasted Carrots appeared first on Cafe Delites.

  • Roast Turkey
    by Karina on November 23, 2020 at 5:33 pm

    Roast Turkey Garlic Herb Butter Roast Turkey recipe is succulent and tender on the inside with a golden, buttery skin and so much flavour! How to cook a perfect Roast Turkey without brining this holiday season! Dried out breasts and meat are a thing of the past with our perfect Turkey Recipe. Slathered with a garlic herb butter... The post Roast Turkey appeared first on Cafe Delites.

  • Easy Creamy Mashed Potatoes Recipe
    by Karina on November 22, 2020 at 1:11 am

    Easy Creamy Mashed Potatoes Recipe Easy Creamy Mashed Potatoes Recipe full flavoured with butter, sour cream, garlic and parmesan cheese. Perfect for the any time of the year! With a table full of food, the most loved and devoured foods are side dishes. Specifically, these Easy Creamy Mashed Potatoes. The secret to this mash though is not an abundance of... The post Easy Creamy Mashed Potatoes Recipe appeared first on Cafe Delites.

  • Garlic Herb Butter Roast Chicken
    by Karina on November 19, 2020 at 10:42 pm

    Garlic Herb Butter Roast Chicken Garlic Herb Butter Roast Chicken packed with unbelievable flavours, crispy skin, and so juicy! Nothing beats an easy to make and even easier to prepare roast chicken! Especially when roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine for an unbeatable flavour. This Garlic Herb Butter Roast Chicken definitely beats the pants off of... The post Garlic Herb Butter Roast Chicken appeared first on Cafe Delites.

  • Coconut Cream Mousse
    by Rachel Maser on July 25, 2021 at 12:09 pm

    Coconut Cream Mousse This Coconut Cream Mousse recipe is delicious, refreshing, and so pretty! Top with your favorite berries and it’s the perfect summer dessert! Have you ever made your own whipped coconut cream? You’re in for a treat! It’s fluffy, all-natural, and dairy-free making it the perfect treat or dessert. Always chill your coconut more » The post Coconut Cream Mousse first appeared on Clean Food Crush.

  • Marinated Radish + Carrot Salad
    by Rachel Maser on July 24, 2021 at 11:30 am

    Marinated Radish + Carrot Salad 🌱🥕 Thinly sliced radishes & carrots are marinated in a delightfully tangy homemade dressing for an hour or two. The salad is cold and crisp, with tons of flavor thanks to the veggies soaking up the bright homemade dressing. This Salad is PERFECT to prepare ahead of time, and simply more » The post Marinated Radish + Carrot Salad first appeared on Clean Food Crush.

  • Crockpot Pineapple Chicken
    by Rachel Maser on July 23, 2021 at 11:19 am

    Crockpot Pineapple Chicken🍍 Absolutely Delicious *tender* Pineapple Chicken prepared in my most favorite kitchen appliance: the crockpot. The Slow Cooker does the work and we don’t need to babysit! Sweet & Tangy homemade pineapple sauce, made of fresh pineapple, coconut aminos, fresh garlic, and fresh ginger. VERY simple, but so good you’ll be making this more » The post Crockpot Pineapple Chicken first appeared on Clean Food Crush.

  • 6 Uses and Benefits of Raw Honey
    by Rachel Maser on July 22, 2021 at 12:00 pm

    6 Uses and Benefits of Raw Honey When trying to be healthier and eat clean, it may be tempting to avoid everything with sugar. While the intention behind this is good because sugar is mainly associated with processed drinks and desserts that can quickly become addictive, it’s not always accurate. Natural sugar exists in many more » The post 6 Uses and Benefits of Raw Honey first appeared on Clean Food Crush.

  • Butter-Herb Corn-on-the-Cob
    by Rachel Maser on July 21, 2021 at 11:40 am

    Butter-Herb Corn-on-the-Cob 🌽🌱🌽 ➡️ Did you know that you can actually eat fresh sweet corn right off the cob? No cooking required whatsoever. Although, I do recommend trying this recipe with FRESH just-picked sweet corn then boiling it just so the butter is ultra melty and your corn is bright yellow & tender-crisp. An absolute more » The post Butter-Herb Corn-on-the-Cob first appeared on Clean Food Crush.

  • 5-Minute Healthy Greek Frozen Yogurt
    by Kelly Senyei on July 26, 2021 at 7:30 am

    Who says dessert can't be healthy? Blend your way to the ultimate recipe for 5-Minute Healthy Greek Frozen Yogurt made with your choice of fruit!

  • 5-Ingredient Peach Tart
    by Kelly Senyei on July 22, 2021 at 12:37 pm

    Slice after slice, row after row. Fresh, juicy peaches do all of the talking without a dollop of pastry cream or whipped cream in sight. Their canvas? A sheet of buttery puff pastry, which perks up around the edges to seal in the natural sweetness of this dessert...

  • Greek Pasta Salad with Red Wine Vinaigrette
    by Kelly Senyei on July 19, 2021 at 9:01 am

    Skip the store-bought deli pasta salads and whip up this crowd favorite recipe for Greek Pasta Salad with Red Wine Vinaigrette...

  • 30-Minute Pistachio Pesto Tortellini
    by Kelly Senyei on July 15, 2021 at 11:30 am

    This pesto tortellini salad is just as tempting when served hot as when served cold, which means you'll be taking your picnic fare to a whole new level...

  • Blueberry Orange Juice Bread
    by Kelly Senyei on July 13, 2021 at 11:47 am

    A tried-and-tested family favorite of more than 25 years, this recipe for Blueberry Orange Juice Bread yields a moist loaf made with olive oil, citrus and berries!

  • The 23 Essential Park City Restaurants
    by Megan Barber on July 26, 2021 at 6:30 pm

    Courtesy of Five5eeds From sushi in a luxe private tatami room to gastropub steaks in a rooftop igloo, here’s where to eat in Utah’s fanciest ski town Just 35 minutes from Salt Lake City International Airport, Park City is an easily accessible alpine oasis that has something for everyone: a walkable downtown, picture-perfect mountains, and an enviable food scene. When big events come to town — looking at you, Sundance Film Festival — the parties are next-level, with a bit of Hollywood glamour taking over the town’s historic Main Street. Come summer, adventure enthusiasts descend on Deer Valley, the Canyons, and Park City Mountain for biking, hiking, fly-fishing, rock climbing, and rafting, plus the Park Silly Sunday Market, a weekly farmers market-meets-street festival that stretches from June through September. Whether the occasion calls for a lavish dinner and drinks after shopping in town or fueling up with brunch before ripping through trails on your mountain bike, Park City’s restaurants have you covered. From traditional Thai to healthy fast casual to the world’s best lobster roll, here are the essential restaurants of Utah’s most famous ski town and summer destination. Update July 2021: Even though the Sundance Film Festival was virtual this year, winter in the Wasatch Back proved a relative financial success, despite the pandemic. Park City is expected to be “incredibly busy,” with few COVID restrictions left in place, though individual businesses may still enforce their own rules. Just in time for you to head for the hills on vacation, we’ve updated our restaurant guide, highlighting the most popular spots, from fine dining favorites to enduring cheap eats — all run by folks who should be applauded (and amply tipped) for making it through their toughest season ever. Note: The inclusion of restaurants offering dine-in service should not be taken as an endorsement for dining inside. Studies indicate a lower exposure risk to COVID-19 outdoors, but the level of risk is contingent on social distancing and other safety guidelines. Check with each restaurant for up-to-date information on dining offerings. For updated information on coronavirus cases in your area, please visit the Summit County website or official state resources. Katie Shapiro is a freelance cannabis and travel journalist who lives life at its highest and writes about it from her home base in Aspen. She is a senior contributor for Forbes and High Country columnist for the Aspen Times, with other work appearing in the Denver Post, Modern Luxury, Curbed, Thrillist, and more.

  • The 2021 Restaurant Aesthetic Is Optimistic, Nostalgic, and Vacation-Obsessed
    by Laura Fenton on July 26, 2021 at 5:10 pm

    Strawberry Moon at the Goodtime Hotel in Miami Beach | Giovanny Gutierrez/Chat Chow TV The hot new restaurant design trend taps into our need for escape New restaurants are taking their decor on vacation. In Charleston, South Carolina, the hospitality group Gin & Luck has opened Little Palm in the Ryder Hotel. Instead of the dark, moody, and dramatic interiors of Gin & Luck’s Death & Co bars in New York, Denver, and Los Angeles, Little Palm is decked out in pink palm-frond wallpaper and turquoise tile. Further south in Miami, at Pharrell Williams and David Grutman’s new restaurant Strawberry Moon in the Goodtime Hotel, designer Ken Fulk channeled midcentury resort destinations like Havana and Acapulco, with a pink scalloped bar dotted with green tile, pink-and-white-striped curtains, and wicker everywhere. The look is not relegated to warm-weather locales. In Brooklyn, Fandi Mata’s soaring warehouse space is adorned with Moroccan tiles and filled with potted palms for a Mediterranean-meets-industrial vibe. Kokomo, a restaurant that opened last summer in Williamsburg, also transports diners with a bamboo bar, a plant-filled patio, and Bob Marley’s iconic lyric “Everything is gonna be alright” painted as a backdrop for their lively outdoor dining area. The New York version of vacay vibes is a little bit darker and grittier, but the impulse to make restaurants feel like sunny retreats is the same: We’re all desperate for a break from the daily grind — even if it’s just for a few hours over dinner. A lot has been written about how COVID-19 will change the design of restaurants. From touchless technologies to four-season outdoor dining, the forecasts all point to how the layout and operations will change. As new bars and restaurants have begun to open again, we can finally start to see how all that time at home is impacting restaurants’ interiors — especially in Miami, which has had full-capacity dining since September 2020. With just a handful of new spots, it’s hard to predict where things are headed, but nostalgia-laced vacation decor is one of the first clear trends we can name looking at post-vax restaurant interior design. Take a look at the biggest openings, and you’ll see glimmers of decades past, and in particular the 1920s and ’50s, two periods when America partied after wars (and in the ’20s, after a pandemic, too). In July, Los Angeles-based H.Wood Group is opening an outpost of their roaring ’20s-themed supper club Delilah inside the Wynn Las Vegas; it’s influenced by the earliest supper clubs of Las Vegas from the 1950s. In addition to the ’50s-influenced Strawberry Moon, Fulk designed the newly opened ZZ’s Sushi Bar with hints of midcentury styling, including bentwood banquettes, palm-frond lights, and clamshell-shaped dining chairs. Giovanny Gutierrez/Chat Chow TV ZZ’s Sushi Bar in Miami Todd-Avery Lenahan, president and chief creative officer of Wynn Design & Development, suggests this craving for a sense of history has been building for years. “A younger audience has been drawn to legacy design because millennials in particular have become fatigued by the trendy throwaway quality of so much that’s forced upon consumers today,” Lenahan told Eater. “Therefore design that has a greater sense of story and permanence has become highly appealing during this turbulent socioeconomic era.” “Trendy throwaway” design has been the hallmark of the so-called millennial look described in Molly Fischer’s essay “The Tyranny of Terrazzo,” published ominously in early March 2020. In that essay, Fischer writes, “Ever since modernism brought industry into design, tastes have cycled between embracing and rejecting what it wrought. A forward-looking, high-tech style obsessed with mass commercial appeal will give way to one that’s backward-looking, handmade, authenticity-obsessed — which will then give way to some new variation on tech-forward mass style.” The millennial style — clean but quirky, cute but occasionally self-serious — touched everything from dishes to deodorant. And then millennials got locked inside their houses and apartments, staring at all those blob-adorned ceramics, minimally designed skincare products, and pastel-packaged third-wave coffee. In this post-vaccine moment, diners are craving something more layered, more nuanced than the pale pinks and blond woods that dominated pre-pandemic. We want a sense of history, but instead of the pure nostalgia of the aging MAGA crowds, young diners recognize that the past was only great for a privileged few. What diners are responding to is history with a twist — maybe even a sense of humor. Fulk points out that his designs, and indeed other nostalgic-seeming spaces, are not pure historical recreations of, say, Acapulco’s Los Flamingos hotel in its midcentury zenith. Instead, Fulk says, “They feel evocative of another time or place, even if that place didn’t ever really exist. I don’t know what Miami in the 1950s was like, but I can imagine what it might’ve felt like to be there in its heyday — a glamorous time when my parents might have danced to a big band on their honeymoon. You take that feeling and create something that’s utterly modern and unlike anywhere else.” That harkening-back-while-looking-forward is seen in the Panorama Room, designed by Snøhetta for the Graduate hotel on Roosevelt Island in New York City. Designers Marc Rose and Med Abrous told Vogue the design for the new 18th-floor restaurant was inspired by the Futurism of the early 20th century. “Because we felt we were doing something unprecedented in NYC, we decided to really embrace the future,” says Rose. The chrome and glass call back to Futurism’s obsession with the speed and motion of the Machine Age, and the velvet booths are vaguely retro. But the overall effect of the space feels like something from the not-too-distant future. Alluding to the near past can also summon a feeling of escape. The Reagan-era revival that has swept the design world for the last five years can still be seen in restaurants, but this time around it’s more Miami Vice than Memphis. The Ettore Sottsass-inspired designs (all that terrazzo, all those squiggles) are being replaced with something that looks more like a chic grandma’s place in Boca (see those clamshell chairs at ZZ’s). “The 1980s was a very American sort of moment,” says Fulk. “They had that bit of flash and fun, but also that attitude of confidence.” (It’s a trend you’re likely also to see reflected in diners’ outfits too, as there is seemingly no end to ’80s and ’90s fashion trends to be revived.) For older millennials like me, the Miami Vice vibes are a reminder of our childhoods, but I wonder if there’s something else at work here. In the cyclical nature of design, it’s typical for trends to get plucked out from the period just before you were born. So if the ’80s-90s aesthetic appeals to Gen Z, it might have the bonus of making millennials feel young and hip, too. Millennials craving the next new thing may also be responsible for the pendulum swing away from the black boxes and minimalist white interiors that were so popular in the aughts and early teens. In 2021 restaurants are full of happy colors with swaths of turquoise, orange, and especially pink (Little Palm and Fandi Mata both feature the rosy hue). Restaurant designers have dialed up the intensity from the pre-pandemic dusty pastels to decidedly pop-y shades. Color feels current again. The poolside bar at Little Palm at the Ryder Hotel in Charleston. Mike Ledford The Little Palm dining room. The connective thread through the various influences right now — the ’50s abundance, the ’80s confidence, the candy colors — is optimism. Line up photos of the new restaurants and it’s clear they share an aesthetic of unapologetic joy — think playful wallpaper, cheerful lighting, and peppy stripes. Together, these style trends suggest restaurant diners want a break — not just after the pandemic, but from the darkness of the Trump years. We want to dine in a Wes Anderson version of a Boca Raton beach club, to put our troubles behind us while we put the rest of the pieces of our world back together. After nearly a year and a half of dining at home, these happy places feel right: Don’t you want to enjoy your first meals out in a place designed to make you smile? “It’s hard to describe it as a design direction, but I do think that part of the DNA of them is that they are these incredibly optimistic spaces,” says Fulk of Strawberry Moon and ZZ’s Sushi Bar. “They are hopeful fun spaces that are purposely designed to celebrate, come together, and to actually be near one another. Who would have ever thought that that felt like such a rarefied thing?” Laura Fenton is the author of The Little Book of Living Small. Her writing has also been published in Better Homes & Gardens, Curbed, New York magazine, and Real Simple. She lives in Jackson Heights, Queens.

  • The Best Summertime Sandwiches, According to Eater Editors
    by Eater Staff on July 26, 2021 at 1:33 pm

    zoryanchik/Shutterstock When it’s too hot to cook, it’s time to raid your fridge for condiments, grab a loaf of bread, and go to town with these recommended sandwich recipes  It’s hot. Just the thought of turning on the stove creates a light sheen of sweat on your upper brow, nevermind the idea of pulling on a pair of dish gloves, turning the faucet to hot, and scrubbing a sauce-slicked pot clean. Did we mention that it’s hot? In other words, it’s Sandwich Season — and to break out of any potential PB&J ruts, find some inspiration below. Sabich: I had my first sabich probably a decade ago, and have been chasing this deeply perfect creation ever since. A pita stuffed with fried eggplant, hard-boiled egg, Israeli salad, various condiments, and a drizzle of tahini sauce, the sandwich is widely credited to Iraqi Jews who came to Israel as refugees in the 1940s and ’50s. In this country, it’s typically found in falafel shops, though not nearly often enough. To bite into one is to experience the kind of intense pleasure often denied to vegetarians at sandwich shops, and to understand that eggplant, when it’s prepared correctly, can be the stuff of decadence. Given this, and the relative dearth of places that sell sabich, I’m grateful for Adeena Sussman’s recipe, which is particularly good now, when eggplant season is in high gear. — Rebecca Flint Marx, senior editor Stonefruit Sandwich: If it’s too hot to cook, it’s likely also the perfect season for stone fruit. I’m a loyal member of team nectarine (I like my foods fuzz-free, thank you), but when at their peak, peaches, apricots, cherries, pluots and the like are all exceptional, and I consider it my civic duty to consume as many of each as possible every day. Enter this sweet/savory lunchtime stack: A sturdy bread — think a ciabatta roll or hefty sourdough — is the vehicle for a thick slather of full-fat ricotta, layers of sliced stone fruits, some fresh herbs (I’m partial to tarragon here), chunky salt, and a drizzle of olive oil. As a sandwich, it’s an “eat over the sink” kind of event, as any good stone fruit should be. — Lesley Suter, travel editor Strogie Hoagies: I have to be upfront about something: Rachael Ray calls these sandwiches “strogie hoagies,” which is a crime that probably should result in elimination from this list. But here’s the thing, after having made these sandwiches regularly for the past dozen years or so: A) These sandwiches are delicious. I wouldn’t necessarily recommend them for a blistering summer day, but the combination of saucy stroganoff, fresh and peppery watercress, and a fluffy baguette is enjoyable enough that I’m surprised more restaurants haven’t attempted a mash-up like this. Plus the recipe for the stroganoff itself stands alone as a solid, quick-hit version of the classic. B) Ray’s inspired my husband to mockingly first call these Stro Hos, and later Stroganoff Hoganoffs, so the general ridiculousness surrounding the name means you, too, can invent dumb inside jokes with your significant other about these sandwiches. It’s a win/win, really. — Missy Frederick, cities director Veggie Sandwich With Sprouts and Hummus: I’m a big fan of lighter veggie sandwiches — if I’m going to have something meaty or fishy, it will probably be an open-faced deal. My standard is alfalfa sprouts, hummus, and mashed avocado, optionally upgraded with leafy greens, pickled vegetables, hard-boiled egg, and/or seasonings (za’atar, tajín, etc) depending on what I have on hand. With the double spreads it’s definitely in the realm of gooey sandwiches a la PB&J, but very texturally satisfying with the crunch of the sprouts. — Nick Mancall-Bitel, associate editor Turkey and Seasoned Cream Cheese Sandwich: I have a special place in my heart for a turkey and cream cheese sandwich, because it reminds me of “tea” parties (read: orange-soda-in-teacup parties) from when I was a kid, usually spent with my grandmother and a who’s who of my stuffed animals. As an adult, I give it a little upgrade: Mixing any seasoning blend or condiment into cream cheese makes it feel a little fancier. These days, I’ve been making a spread with equal parts harissa and cream cheese, pairing it with turkey, sliced cucumber and radish, and just a swipe of dijon. It comes together in a few minutes, and it’s super, super tasty. You can also do this with things like sambal, everything but the bagel seasoning, or pomegranate molasses. — Brooke Jackson-Glidden, Eater PDX editor Instant Pot Italian Beef Sandwich: This recipe from Pinch of Yum calls for beef chuck, garlic, onion, beef broth, and Italian seasoning to be thrown right into the pressure cooker, but I tweaked it a bit by sauteing the garlic and onions using the machine’s saute function before adding everything else. I also subbed jarred pepperoncini for the Giardiniera, and added an extra cup of beef broth than the recipe called for to ensure there was plenty of rich jus to dunk these babies in after the rolls were toasted, cheese melted, and the sandwiches were stuffed with as much tender, juicy meat as they could hold. A bonus I didn’t anticipate: The leftovers made for excellent next-day work-from-home lunches. — Terri Ciccone, Eater audience development manager Cheddar and Mayo Sandwich: The name of this sandwich pretty much says it all, but let me try to explain: This is a cherished family recipe. Or, it is something my dad ate when I was little, and that I thought was really disgusting at the time. But reader, it turns out there is nothing better than a slice of whole grain soft bread slathered with mayonnaise (Hellmann’s please, this is no time to get fancy!!), stacked with thick-ish slices of mild-to-medium cheddar cheese (my dad would use sharp, but I hate it), and smooshed shut with another slice of mayo-slicked bread. I was wrong, my dad was right, and we should be eating this perfectly simple sandwich all summer. Really, we should be eating it all year, since it doesn’t call for a single fresh vegetable. Genius. — Elazar Sontag, staff writer

  • How Lodge Has Been Making Cast Iron Pans for 125 Years 
    by Terri Ciccone on July 26, 2021 at 1:01 pm

    ‘Dan Does’ host Daniel Geneen takes a tour of the company’s massive factory in Tennessee Cast iron pans are essential pieces of cookware and one of the most popular, widely available, and affordable brands comes from Lodge Cast Iron. On this episode of Dan Does, host Daniel Geneen takes a tour of the company’s massive factory in South Pittsburg, Tennessee to see how the over 100-year-old brand creates one of the most consistent and widely loved cast iron pans in American history. Geneen’s first stop is a giant pile of metallic rubbish. These scraps of pig iron, steel, and rejected cast iron pans get picked up with an enormous magnet and dropped into a furnace to melt down at a temperature of 2,800 degrees Fahrenheit. A robot then “slags” the molten metal, which means it removes all of the impurities such as rust and sand that has floated to the top. From there, a robot transfers the molten metal to what is essentially a giant ladle which will transport it to the next stage of the process. While all of this is happening, molds for pans are being made out of fine, pliable sand that’s compressed in massive machines. The ladles pour the molten metal into these molds. Once the metal is poured and cooled, the sand molds get placed into a shake-out machine that shakes the sand away from the pan, and then into an enormous drum to shake off the rest. The pans are finally put on a giant conveyor belt to be sorted and inspected. Any pans that are not up to muster get thrown back into the original scrap heap to be melted down again and remade into another pan. Once the pans are deemed worthy, they’re blasted with stainless steel pellets in a giant tub along with soap and water to clean and burnish them. Then the seasoning process begins. Pans are hung on hooks and sprayed down with soybean oil and baked in high temperatures. “If you think about what we’re doing here,” says Lodge’s operations manager, Larry Raydo. “We’re taking these raw materials that were nothing when they came into Lodge, and in a matter of a couple of hours, we’re making a brand new product that someone is going to take out of the box and cook a meal in for their family that night. That’s what drives a lot of us here. ”

  • Chicago’s Legendary Tamale Guy Visits 20 Bars and Makes 1,500 Tamales on First Day Back Following COVID-Related Hospitalization
    by Ashok Selvam on July 23, 2021 at 8:43 pm

    Barry Brecheisen/Eater Chicago

  • Kadai Chole Recipe- Dry Chickpeas Masala with Capsicum
    by (Archana's Kitchen) on July 26, 2021 at 12:00 am

    Kadai Chole Recipe is a delicious Recipe made with dry spice powders and crunchy onions and capsicum. Kadai chole goes well with Puri and Parathas. You can pack these for your kids and your Lunch box as well. Chole or Chickpeas have nutty taste and grainy texture , it pairs well with several other foods and ingredients.As a rich source of vitamins, minerals and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets. Serve Kadai Chole with Mixed Vegetable Handi, Pudina Tawa Paratha and Mooli Raita Recipe for a perfect weekend dinner. You can also add a Gobi Biryani, Dal Makhani and a Moong Dal Halwa and make a perfect north indian menu for parties. Try out our other favourite Chole Recipes Palak Chole Recipe Peshawari Chole Recipe Amritsari Chole Recipe

  • Karwar Style Kairichi Udid Methi Recipe (Raw Mango Methi Curry)
    by (Smitha Kalluraya) on July 26, 2021 at 12:00 am

    Karwar Style Kairichi Udid Methi Recipe (Raw Mango Methi Curry) is a Konkani style raw mango curry. Its tangy, spicy, little sweetish with a hint of bitterness acquired from methi seeds in it. Its one of the must dish in Konkani festivals. Served with steamed rice, they taste absolute finger licking. Serve Karwar Style Kairichi Udid Methi Recipe (Raw Mango Methi Curry) along with Punjabi Style Tinda Sabji, Palak Raita and Phulka for your everyday meal. If you like this Kairichi Udid Methi Recipe, you can also try other Methi recipes such as : Methi Malai Matar Recipe Suva Methi Baingan Sabzi Recipe Dry Methi Malai Matar Recipe

  • Chilli Chicken Recipe - Delicious Indian Style Chinese Chicken
    by (Archana's Kitchen) on July 26, 2021 at 12:00 am

    Anyone who loves chicken cannot hide or deny their love for chilli chicken recipe. It is widely popular among all non-vegetarians irrespective of age and regions. Chilli chicken can be either prepared as a dry one or a semi gravy recipe. Chicken pieces are marinated with spices and later cooked with capsicums, chilies and onions. The juicy chicken in spices with the crunchy vegetables lends a unique taste to the dish. You can either prepare it spicier or little sweet according to your cravings and taste buds. They are perfect for chicken fried rice or Fenugreek & egg fried rice. They are kids friendly too. And, you can prepare chilli chicken bites when you have guests at your home as they are a great party pleaser. Prepare this chili chicken and serve warmly with fried rice. If you like this Chilli chicken recipe, take a look at more chicken recipes Spicy Pepper Chicken Recipe Paprika Chicken Skewers Recipe Calcutta Style Chicken Biryani Recipe Kerala Style Chicken Tomato Roast Recipe

  • Weekly Meal Plan - Gujarathi Bhakri, Lemon Oats, Waffled Falafels, and More
    by (Archana Doshi) on July 25, 2021 at 3:36 pm

    This week Weekly Meal Plan has some easy to make and everyday recipes for your meal from delicious meals across various cuisines from Gujarathi Bhakri, Lemon Oats, Waffled Falafels, and More

  • Goan Style Mushroom Vindaloo Recipe
    by (Archana's Kitchen) on July 25, 2021 at 12:00 am

    Goan Style Mushroom Vindaloo Recipe is a variation of the classic Goan Pork Vindaloo recipe. This traditional dish was introduced by the Portuguese in Goa. In this recipe, the mushroom is cooked in a vinegar based curry infused with Indian spices. This is for all the vegetarian lovers who will be dreading to try the traditional Vindaloo Recipe. In Goa, the dish is prepared for all the special occasion when people gather around for a festive lunch meal. Serve the Goan Style Mushroom Vindaloo along with steamed rice or even lachha paratha for lunch. If you are looking for more Goan Recipes here are some of our favorites : Goan Style Chicken Vindaloo With Vegetables Goan Moolya Cho Ross Recipe (Goan Radish Curry) Here’s The Weekend Menu For Goan Inspired Lunch

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  • Friday Faves
    by Heidi on July 23, 2021 at 12:00 pm

    Hello, hellllooooooo, and happy Friday! The family has arrived, the venue is secured, the cooking has begun (I’ve made enough of our favorite taco meat to feed an army!), and our family reunion is set to begin! After squirreling away for far too long, I am thrilled that I will be seeing my family again! The post Friday Faves appeared first on foodiecrush.

  • Friday Faves
    by Heidi on July 16, 2021 at 12:00 pm

    Hello! And happiest of Fridays. July is vacation month and we just returned from a week in Oregon and let me say, it was awesome getting away and exploring the PNW. Oregon’s restrictions lifted just last week so many restaurants and shops were yet to hit full speed, but just being out and about in The post Friday Faves appeared first on foodiecrush.

  • Friday Faves
    by Heidi on July 9, 2021 at 12:00 pm

    Hello and happy Friday! This week we are in Oregon on a college tour for my AliSmudge—and eating ice cream at the holy grail of ice cream, Tillamook Creamery which just so happens to be a nice byproduct of the trip. How in the world we got to this point of my baby finishing high The post Friday Faves appeared first on foodiecrush.

  • Eggs Benedict
    by Heidi on July 6, 2021 at 1:28 pm

    Traditional eggs Benedict is the Queen of brunch dishes. Toasted English muffins, savory Canadian bacon, perfectly poached eggs, and a luxuriously creamy sauce—what’s not to love? The BEST Traditional Eggs Benedict I’ve yet to encounter a brunch menu that doesn’t have some type of eggs benny on it, but sometimes I just want to make The post Eggs Benedict appeared first on foodiecrush.

  • Friday Faves
    by Heidi on July 2, 2021 at 12:00 pm

    Well hello there firecracker! It’s Friday Faves! Even with this year’s 4th of July celebrations officially taking place on a Sunday, and even with a drought combined with sky-high temps banning fireworks in most every county in Utah, I am happy, happy, happy to have a reason to gather a few friends and family together The post Friday Faves appeared first on foodiecrush.

  • Easy Vegetarian Tacos
    by Maria Lichty on July 26, 2021 at 10:13 am

    I am all about vegetarian tacos, they are my favorite. I love creating fun and delicious veggie tacos like my Roasted Cauliflower Chickpea Tacos and my Sweet Potato Tacos, but these Easy Vegetarian Tacos are my GO TO! I make them almost every week. I love that they have a variety of vegetables and they… The post Easy Vegetarian Tacos appeared first on Two Peas & Their Pod.

  • Banana Split
    by Maria Lichty on July 23, 2021 at 10:12 am

    Are you ready for the ULTIMATE ice cream dessert? The king of all ice cream sundaes? I sure hope so because today we are making Banana Splits. I love ordering a banana split when we go out for ice cream, but banana splits are easy to make at home and SO fun, especially during the… The post Banana Split appeared first on Two Peas & Their Pod.

  • This and That
    by Maria Lichty on July 22, 2021 at 10:09 am

    His We went on a hike to see the wildflowers. They are in full bloom right now. I went to the Garth Brooks concert in SLC and it was such a great show. He is quite the entertainer. If you ever get the chance to see him live, go. What is the best concert you… The post This and That appeared first on Two Peas & Their Pod.

  • Blueberry Corn Salad
    by Maria Lichty on July 21, 2021 at 11:55 am

    The summer produce is so good right now, I can’t get enough. I have been making lots and lots of salads: cucumber salad, tomato salad, easy orzo salad, watermelon salad…just to name a few! At the market, I picked up blueberries and sweet corn because they looked so good. I made one of my favorite… The post Blueberry Corn Salad appeared first on Two Peas & Their Pod.

  • Healthy Zucchini Bread
    by Maria Lichty on July 19, 2021 at 10:12 am

    It’s no secret that I love zucchini bread. I have made a million loaves and several different varieties: classic, chocolate, lemon, chocolate chip, etc. Well, I am back at it and this time I have a delicious Healthy Zucchini Bread recipe for you. Don’t let the word healthy scare you. I promise you will get… The post Healthy Zucchini Bread appeared first on Two Peas & Their Pod.

  • Strawberry Peach Galette
    by Sally on July 22, 2021 at 10:00 am

    Strawberry Peach Galette I've been making this strawberry peach galette every summer since I originally published the recipe in 2013, but these days I slightly reduce the sugar and strawberries so the filling holds together better. (The recipe reflects those small changes.) With this easy dessert, you get all the goodness of a traditional pie like flaky buttery pie crust and juicy filling but with half of the effort AND in half the time. It's hard to mess this up! The post Strawberry Peach Galette appeared first on Sally's Baking Addiction.

  • Cookies & Cream Sheet Cake
    by Sally on July 20, 2021 at 2:00 pm

    Cookies & Cream Sheet Cake New recipe just published! This cookies & cream sheet cake combines a soft and buttery white cake with plenty of sweet Oreo cookies. The recipe begins as my white cake, but with a few updates to make room for the cream-filled cookie pieces. Top the cake with sturdy yet light whipped cream frosting, which is a combination of heavy cream, cream cheese, vanilla, and a bit of confectioners' sugar. The frosting is lightly sweetened, so there's plenty of room for more Oreos. This is a fun, simple, and manageable cake for a crowd of Oreo lovers! The post Cookies & Cream Sheet Cake appeared first on Sally's Baking Addiction.

  • Coffee Break!
    by Sally on July 6, 2021 at 4:00 am

    Coffee Break! Today I'm sharing a Coffee Break, a post where I share a piece of my life and heart. Here's the 1st birthday cake I made for my youngest, plus a couple exciting announcements! If you're a regular Sally's Baking Addiction reader, join the conversation. The post Coffee Break! appeared first on Sally's Baking Addiction.

  • Homemade Berry Turnovers
    by Sally on July 1, 2021 at 4:42 am

    Homemade Berry Turnovers The July 2021 Sally's Baking Challenge recipe is published! This month we're focusing on delicious and summery berry turnovers. The homemade pastry dough comes together using a “rough puff” method where you carefully work butter into your dry ingredients and then fold and flatten the dough many times to create countless flaky layers. The post Homemade Berry Turnovers appeared first on Sally's Baking Addiction.

  • July Baking Challenge
    by Sally on July 1, 2021 at 4:41 am

    July Baking Challenge JULY BAKING CHALLENGE RECIPE July 2021 Sally’s Baking Challenge Recipe: Homemade Berry Turnovers If you aren’t into this recipe, here is the alternate baking challenge recipe: any previous challenge recipe you haven’t made yet OR Upside Down Key Lime Pies END DATE & PRIZE By emailing your recipe photo to us, you are automatically entered in The post July Baking Challenge appeared first on Sally's Baking Addiction.

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  • Torta di Mele - Italian Apple Cake
    by Andrea on July 19, 2021 at 7:06 am

    Torta di Mele, aka classic Italian apple cake, is a dessert all Italian nonnas make! It's soft and fluffy, and easy to make with just 8 ingredients! I'm so excited to share with you one of my favourite childhood treats, my nonna's torta di mele, aka a super classic Italian rustic apple cake! I'm pretty... Read More The post Torta di Mele - Italian Apple Cake appeared first on The Petite Cook™.

  • The Vegan Bean Cookbook
    by Andrea on July 15, 2021 at 11:43 am

    The Vegan Bean Cookbook is now available wherever books are sold! ABOUT THE BOOK The Vegan Bean Cookbook includes 60 plant-basedprotein-packed recipes that transform the humble bean from a pantry staple to the key to hearty, flavorful meals. There’s a little something for every taste, occasion and holiday. From healthy breakfasts and nourishing soups to... Read More The post The Vegan Bean Cookbook appeared first on The Petite Cook™.

  • Socca Pizza with Parma Ham
    by Andrea on July 5, 2021 at 9:48 am

    Craving pizza but in a hurry? Quick and easy socca pizza with Parma Ham is the answer! Whenever I’m craving pizza, but I don’t feel like spending too much time in the kitchen to make my homemade Italian pizza dough, socca comes to the rescue. Think of socca as your new go-to gluten-free pizza crust... Read More The post Socca Pizza with Parma Ham appeared first on The Petite Cook™.

  • Vegan Scallops With Pasta
    by Andrea on June 1, 2021 at 7:50 am

    A quick and easy recipe to make vegan scallops at home. Serve these mushroom scallops as an appetizer, with pasta or salads! Today I’m sharing with you my recent cooking experiment with the best vegan alternative to scallops. King oyster mushrooms are the star of this look-alike vegan scallop recipe. Tossed together with a few... Read More The post Vegan Scallops With Pasta appeared first on The Petite Cook™.

  • 2-Ingredient Biscoff™ Cookies - Vegan!
    by Andrea on May 18, 2021 at 9:58 am

    No butter, no eggs, no extra sugar needed. These magic 2-Ingredients Biscoff™ cookies are super easy and ready in just 15 minutes! These  2-Ingredient Biscoff™ cookies make a fantastic vegan & dairy-free treat that the whole family will love. They're SUPER crunchy and they magically just melt in your mouth, so delicious. Where does this recipe... Read More The post 2-Ingredient Biscoff™ Cookies - Vegan! appeared first on The Petite Cook™.