Easy Food Network Cooking Recipes

Struggling Portland Restaurateurs Spent Thousands to Prepare for Winter — Now They’re Looking at Empty Seats

2020-11-14T08:17:00.001+06:00

Bracing for a difficult winter, some restaurants went all in on upgrades like heated patios. Starting next week, however, dine-in service is once again banned in Portland

https://pdx.eater.com/2020/11/13/21564531/outdoor-patios-closed-dine-in-covid-coronavirus-cost

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Chicago’s Largest Restaurant Group Could Lay Off More Than 1,000 Workers

2020-11-14T05:17:00.001+06:00

Lettuce Entertain You has informed state officials that it may lay off as many as 1,045 workers from 25 of its restaurants in Chicago and its suburbs

https://chicago.eater.com/2020/11/13/21564505/lettuce-entertain-you-mass-layoffs-covid

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Ace of Cakes DUFF, Gold Rush Fred Lewis & Prince Street Pizza Dominic Morano talks NEW LA LOCATION

2020-11-14T04:24:00.001+06:00

COMING SOON

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Chef Dan Kluger, Phil Rosenthal & The Potash Twins

2020-11-14T03:24:00.001+06:00

Rolands Food Court with Roland Campos Gennaro Pecchia We get to learn how to really cook with @beardfoundation Best Chef Dan Kluger @loringplacenyc who just launched a must get cookbook! 𝗖𝗵𝗮𝘀𝗶𝗻𝗴 𝗙𝗹𝗮𝘃𝗼𝗿: 𝗧𝗲𝗰𝗵𝗻𝗶𝗾𝘂𝗲𝘀 & 𝗥𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼 𝗖𝗼𝗼𝗸 𝗙𝗲𝗮𝗿𝗹𝗲𝘀𝘀𝗹𝘆 by @hmhcooks With each of these 190 innovative, mouthwatering recipes in his highly-anticipated debut cookbook with noted food writer, @fauchald he includes a takeaway, a valuable lesson that home cooks can apply beyond the tasty dish. Next up we get teased by incomparable @phil.rosenthal who's 𝗦𝗼𝗺𝗲𝗯𝗼𝗱𝘆 𝗙𝗲𝗲𝗱 𝗣𝗵𝗶𝗹 |𝗦𝗲𝗮𝘀𝗼𝗻 𝟰 @netflix is now playing! One of our favorite guests who always makes us wish that not only that we can travel & spread the love of food & people but always make us want his job! Make sure to watch this season with textbook Phil enjoying every sip, bite & moment. For our encore this week we get double lucky with the talented & hungriest Brothers! @potashtwins Adeev & Ezra The twin duo best know for their musical skills but they've also have equal passion for food! So thanks to @foodnetworkkitchen the Gents now have a show called 𝗧𝗮𝗸𝗲𝗼𝘂𝘁 𝗧𝘄𝗶𝗻𝘀 which is their own special recipe for sharing some of their most memorable dishes from their vast travels. We get to hear some of the stories from the road & into all our kitchens! Pro tip: #foodnetworkkitchen is free for a year on all @amazon devices! Cheers to our favorite twin! @paulofcharsky #rolandsfoodcourt #nyc #ny

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Oregon Pauses Indoor and Outdoor Dining at Restaurants and Bars for Two Weeks

2020-11-14T03:17:00.001+06:00

https://pdx.eater.com/2020/11/13/21564273/oregon-takeout-only-covid-19-indoor-outdoor-dining

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‘They’re Our Neighbors’: How LA Restaurants Help Feed Those in Need With Weekly Street Cookouts

2020-11-14T02:17:00.003+06:00

https://la.eater.com/2020/11/13/21564073/community-cookout-heleo-leyva-free-east-hollywood-pandeimc-covid-restaurants-los-angeles

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The Portland Restaurateur Who Opened Not One but Two Restaurants in the Middle of a Pandemic

2020-11-14T02:17:00.001+06:00

DarSalam owner Ghaith Sahib lived through the Iraq War, but now he’s just trying to get his family through the pandemic as COVID-19 cases are on the rise again

https://pdx.eater.com/2020/11/13/21563339/darsalam-opening-restaurants-ghaith-sahib

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What Will Thanksgiving Look Like This Year? We Asked a Turkey Farmer.

2020-11-14T00:18:00.003+06:00

Getty Images https://www.vox.com/the-goods/21561288/thanksgiving-dinner-2020-turkey-farmer-pandemic-smaller-birds

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Looking to Join Uber and Grubhub on the Market, DoorDash Files to Go Public

2020-11-14T00:18:00.001+06:00

Shutterstock

Plus, Chipotle has a “cuffing season” menu, and more news to start your day

The third-party delivery service reported $1.9 billion in revenue so far this year, but is still losing money

DoorDash is looking to join competitors Uber and Grubhub as a publicly traded company, officially filing its IPO with the SEC today. DoorDash would offer multiple classes of stock, including one that comes with 20 votes per share, so that co-founder Tony Xu “will be able to determine or significantly influence any action requiring the approval of our stockholders.” CNBC reports that DoorDash has had $1.9 billion in revenue from January through September this year, and reported a net loss to $149 million over those same months, which is a smaller loss than the same time last year.

DoorDash is the United States’s biggest delivery service, with 49 percent of the meal delivery sales in September, compared to Uber’s 22 percent and Grubhub’s 20 percent. The industry as a whole is booming thanks to the pandemic, but DoorDash, like Uber, has yet to turn a profit. And while the company and its competitors spent $218 million to get California voters to say yes to Prop 22, which allows gig economy companies to not provide their drivers and deliverers with employee benefits, restaurants and diners alike are becoming more vocal about the ways these companies mistreat their workers and the restaurants they do (or don’t) partner with.

And in other news...

Eat more weeds. [Today]
Utz buys salsa and chip maker On The Border, allowing it to expand into the tortilla chip world. [Fooddive]
We know you’ve been begging Santa for [checks notes] customizable Dunkin’ bedding? [NRN]
The Trump administration is freezing minimum wages of H-2A workers, a.k.a seasonal farm workers, and the new rule “will also allow $170 million in projected wages to be transferred each year from workers to employer.” [Modern Farmer]
Food distributor Sysco is no longer requiring a minimum order from restaurants, in order to help smaller restaurants stay afloat. [CNBC]
A survey from a market research firm says a quarter of Americans have now at least tried plant-based meat. [The Beet]
The U.S. remains insistent on closing schools while keeping indoor dining open, which is probably a bad idea. [NYTimes]
Chipotle made a “cuffing season” menu, which is very eye roll inducing. [BI]
Mark Cuban tried to get people to “put Americans in need over politics” by encouraging them to donate to food banks over the Georgia senate runoff, and was reminded by John Legend and plenty others that the Senate creates policy that could also help Americans in need. Also you can donate to both. [Twitter]

All AM Intel Coverage [E]

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Just Opt Out of Thanksgiving

2020-11-13T21:18:00.001+06:00

Fred Morley/Fox Photos/Getty Images

It’s okay to skip the holiday this year. In fact, I’m treasuring the thought of it.

I am someone who is unapologetically enthusiastic about the holiday season. By that I don’t mean The Holidays™ — as both a Jew and a student of history, neither the Christmas Industrial Complex nor the origins of Thanksgiving give me much of a thrill. I’m talking about the act of coming together with people I love for the purpose of consuming unadvisable quantities of food and drink. For me, the holidays are a means to an end, one that I have historically enjoyed going all out to achieve — I love making three pies where one will do, love the somewhat abhorrent practice of sticking mini marshmallows into an unnaturally smooth facade of pureed sweet potato, even love the sucking sound the cranberry sauce makes as it slides languidly out of its can.

Normally, I love it all: the food, the festivity, the warm sap of sentiment that chases everything down. But this is 2020, a year in which “normal” effectively bid us all an Irish goodbye many months ago. And so as the holiday season approaches, I find myself weighing two potential strategies to deal with it. One is to try in vain to simulate some degree of whatever constitutes normalcy these days, to go all out in order to compensate for the almost limitless suckitude of the current calendar year. The other is to just say Fuck It.

Saying fuck it is not saying fuck it to the holidays, or being thankful, or family and friendship, or the taking of some very well-earned seasonal joy. Instead, it’s saying fuck the extortion to cook performatively and with great and unnecessary effort this year, a year that many of us have spent cooking at home everyday, trying to come up with ways to feed ourselves that are ever more creative, or at least not wholly dependent on a box of cereal.

I love cooking, and still even look forward to doing it, but the idea of brining a turkey or rolling out an obstinate pie crust or finding new and improved things to do to potatoes makes me want to lie down and not get up until the first crocuses emerge from the thawing dirt. I look at the way some food publications are covering Thanksgiving this year and feel perplexed: all of those recipes designed to feed six to eight, all of those debates about what is really, no really the best way to cook a turkey, all of those Instagram-appropriate desserts you should be making instead of boring, basic pie. I look at all of this content and wonder what year it is, and if I’m going crazy, or they are.

I get that some or even many people may still want to pull out all of the stops, and more power to them — assuming, at least, that they’re not gearing up for some kind of White House-proportioned superspreader fantasia. And I get that the giddy chaos of cooking too many things at once can offer the same kind of cozy catharsis you get from the Christmas movies where Diane Keaton and her unruly family bicker lovingly in a spacious kitchen. I crave that this year, just as I do any year.

But what I crave more is the catharsis of looking around, seeing everything I could do, and rejecting all of it. Because to reject it is to acknowledge that this year, trying to simulate a “normal” holiday will be like attending a wedding reception for a couple who has just broken up at the altar. And in such acknowledgement there comes the freedom to do whatever you want instead, namely nothing.

“Nothing,” however, shouldn’t be interpreted as capitulation to nihilism and soul-incinerating despair. In 2020, I think of it as more of an affirmation, a prompt to do something you actually enjoy, be it cryogenically sealing yourself in a bathrobe and watching 16 seasons of Grey’s Anatomy or taking a long walk in a place where you can hear birdsong. Like the holidays, “nothing” means different things to different people. There is no right or wrong, just the relief that comes with surrendering to it, and to the knowledge that when nothing is normal, then there’s no need to do anything that pretends otherwise.

And so this year, I will relax into “fuck it” like it is a hot tub in a redwood forest, waiting to melt away the world’s sorrows under a clear sky full of stars. I will look at all of those how-to guides designed to “help people get ready for the holidays in our new normal” and then I will look away, feeling thankful that I can choose to celebrate 2020 in the manner it deserves.

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7 Day Healthy Meal Plan (Nov 16-22)

2020-11-13T20:52:00.005+06:00

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

7-Day Healthy Meal Plan

If you didn’t get a chance to watch the Today Show this past week, I shared a Turkey Breast recipe from Skinnytaste Meal Prep Cookbook! Here’s the episode if you missed it.

(more…)

The post 7 Day Healthy Meal Plan (Nov 16-22) appeared first on Skinnytaste.

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Herb and Salt-Rubbed Dry Brine Turkey

2020-11-13T20:52:00.003+06:00

This Herb and Salt-Rubbed Dry Brined Turkey comes out so moist and flavorful, with crispy golden skin and juicy tender meat.

Herb and Salt-Rubbed Dry Brine Turkey

Want an easy turkey recipe that’s moist and flavorful? Try dry brining! Rather than wet brining a turkey, dry brining is so much easier and less messy!

(more…)

The post Herb and Salt-Rubbed Dry Brine Turkey appeared first on Skinnytaste.

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Kala jamun, easy kala Jamun

2020-11-13T20:52:00.001+06:00

Kala jamun, easy version with instant gulab jamun mix. Easy sweet yet special version for Diwali. Full video post.

I had two packs of instant gulab jamun mix. Just got it because it was really tempting, so thought I would make it for Diwali. But I was thinking why not try another version which I have not tried before. But in short cut version by using the instant mix. Last year too I made one with gulkand, this year thought of trying the kala jamun.

I adapted the recipe from Vahchef. But with instant mix. Wanted a stuffed version and tried. But could not define the layers as I made the outer layer thin. So if you are also trying the same, make sure to stuff inside very less and outer layer bigger. This way the inside stuffed colour will be looking prominent. I wanted to try again, but to be honest, I am already too much guilty for all the sweets I am making in the name of blogging.

So thought to go ahead and post.

✨Wishing all my readers a very Happy, healthy, prosperous and safe Diwali ✨

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Kala jamun

Kala jamun, easy version with instant gulab jamun mix. Easy sweet yet special version for Diwali. Full video post.

Course Dessert

Cuisine Indian

Prep Time 15 minutes

Cook Time 25 minutes

Resting time 4 hours

Total Time 4 hours 40 minutes

Servings 12

Cup measurements

Ingredients

1 pack Instant jamun mix 200 gm
Oil/ ghee to deep fry
3 cups sugar
1 & 1/2 cups water for syrup
2 cadamom powdered

For coloured stuffing

2 drops food colour
5 strands saffron
1/8 tsp rose water
1/2 tsp sugar
few drops milk to soak saffron

Instructions

First soak saffron in luke warm milk. Dissolve and set aside.
Take jamun mix in a mixing bowl. Break any large lumps in it.
Add water little by little and gather the mix to make a soft dough.
Grease with few drops of ghee over the surface and set aside for 5 mins or as instructed in the pack.
After 5 mins, divide a small portion (less than quarter of the dough) and add saffron, food colouring, rose water, sugar to it.
Mix well to incorporate the colour evenly.
Divide the plain dough into small lemon sized ball (I did smaller, but recommend bigger size balls). And roll coloured dough also same numbers.
Keep covered. Take plain dough and flatten, make shallow bowl, stuff with the coloured dough by placing inside. Seal from all sides gathering towards inside. Do not press and roll, gently roll without disturbing the stuffed coloured dough.
Shape is your choice but I rolled in oblong shape. Repeat to finish.
Heat oil in a pan and lower the flame. Add the shaped jamun and immediately move the oil around to ensure even browning.
Continue to fry in medium heat now and keep rolling the jamun or oil over so that they are evenly cooked, browned.
Wait patiently until it gets deep in colour, almost black. But do not do this in high flame.
Once blackened in colour, drain over the paper towel. Repeat to finish.
Prepare sugar syrup by heating sugar, water and simmer for 8 mins.
Once the syrup just turns sticky, add powdered cardamom. Switch off the stove.
Add fried jamun immediately. Let it soak over night for best results.

Video

Notes

You will be convinced and taking out the jamun before it is turned deep dark coloured, but patiently do it to justify the name.
If syrup is not thick enough (sticky) then it will make the jamun taste bland and look also watery.
On the other hand, if syrup is too thick, it will crystalize. You can opt to add few drops of lemon juice to prevent crystallization, but only up to an extent. If you boil in high heat longer, it will start to crystalize.

Kala jamun method:

First soak saffron in luke warm milk. Dissolve and set aside.
Take jamun mix in a mixing bowl. Break any large lumps in it.
Add water little by little and gather the mix to make a soft dough.
Grease with few drops of ghee over the surface and set aside for 5 mins or as instructed in the pack.
After 5 mins, divide a small portion (less than quarter of the dough) and add saffron, food colouring, rose water, sugar to it. Mix well to incorporate the colour evenly.
Divide the plain dough into small lemon sized ball (I did smaller, but recommend bigger size balls). And roll coloured dough also same numbers. Keep covered. Take plain dough and flatten, make shallow bowl.
stuff with the coloured dough by placing inside. Seal from all sides gathering towards inside. Do not press and roll, gently roll without disturbing the stuffed coloured dough.
Shape is your choice but I rolled in oblong shape. Repeat to finish.
Heat oil in a pan and lower the flame. Add the shaped jamun and immediately move the oil around to ensure even browning.
Continue to fry in medium heat now and keep rolling the jamun or oil over so that they are evenly cooked, browned.
Wait patiently until it gets deep in colour, almost black. But do not do this in high flame.
Once blackened in colour, drain over the paper towel. Repeat to finish.
Prepare sugar syrup by heating sugar, water and simmer for 8 mins.
Once the syrup just turns sticky, add powdered cardamom. Switch off the stove.
Add fried jamun immediately. Let it soak over night for best results.

The texture of kala jamun is so different from the regular one. Do try it!

The post Kala jamun, easy kala Jamun appeared first on Raks Kitchen.

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Easy English Trifle

2020-11-13T19:31:00.001+06:00

Easy English Trifle is a light, delectable, sweet treat. It’s so easy and so delicate and beautiful. Make sure you spotlight this fanciful dessert in a clear bowl, for all to see it’s luscious layers.

Everyone loves dessert! And when they’re easy it’s even better. Try some of these other easy desserts the next time you need a quick treat. Easy Tiramisu, Easy Brown Butter Almond Cake, or Easy Crème Brulee

Layered English Trifle Recipe

Who knew that such simple ingredients could become such a stunning dessert. Clearly it’s treat not just for the taste buds, but for the eyes as well with it’s beautiful layers. I love the addition of cream cheese to the heavy cream, it adds such richness and tang. It’s a perfect combination with the pudding and fruit.

English Trifle is often used at special occasions and festivities, especially holiday season. It’s so easy and beautiful you can make it whenever you get the craving. Buying already made pound cake is the secret to its easiness. You can have this ready in no time for that special event!

What is an English Trifle?

Trifles date back to the late 1500’s in England. The word “trifle” is defined as “a thing of little value or importance.” This dessert probably came about from tossing leftovers into a bowl to be used up and wasn’t anything of super importance. This fun whimsical dessert now has a rich history that has evolved over the centuries to become a favorite all over the world. With all of it’s varieties and flavors this is truly a dessert to try over and over again.

Ingredients for Traditional English Trifle

Simple elegance is what I call this dish!

Pound Cake: Frozen and thawed pound cake
Cream Cheese: Low fat will work here
Heavy Cream: Creamy goodness right there.
Sugar: Adds just a touch of sweetness.
Vanilla Pudding: One small box
Milk: To make the pudding with
Strawberries: Washed and sliced
Almonds: Sliced almonds that are slightly toasted.

Making the Perfect Trifle

Super easy and so yummy! You can use frozen or fresh pound cake. You can even make your own if you wish. Regular cake can be used as well, but because it’s less dense it will get soggy faster.

Cut: Cut the pound cake into bite sized cubes.
Cream: In a medium bowl add the cream cheese, heavy cream, and sugar and beat till soft peaks form.
Mix: In another medium bowl add the pudding and milk and mix till it starts to thicken
Layer: In a glass trifle dish add a layer of the heavy cream mixture, then pound cake, a layer of strawberries and then a layer of pudding. Repeat the layers.
Top: Top with heavy cream mixture and sprinkle with almonds. Refrigerate for at least 2 hours.

More Variations of a Traditional English Trifle

This is such a fun dish to mix things up however you desire! This is your basic trifle, feel free to mix up flavors and fruit as you see fit.

Cake: Try a lemon or almond flavored pound cake. There a many different types of pound cake out there from chocolate to butter. Experiment with your favorites.
Fruit: The possibilities of fruit are endless. From the tropical to all the different kinds of berries to everything in between. Bananas, peaches, pineapple, dragon fruit, kiwi, raspberries, and I could go on and on. Pick what you love best.
Pudding: If it comes in pudding form you can use it in a trifle. Let your imagination run with it.

How to Store a Trifle

Make ahead: Although this sets for about 2 hours in the fridge, I wouldn’t make it much further in advance. You want the flavors to meld but not get soggy. This should be made the same day you are going to eat it.
Storing: Trifle is not meant to be stored for very long, it should keep for at least 2 days in the fridge, but note depending on the fruit and pudding and cake it could super soggy fast.

More Decadent Desserts

English Trifle

Easy English Trifle is a light, delectable, sweet treat. It's so easy and so delicate and beautiful. Make sure you spotlight this fanciful dessert in a clear bowl, for all to see it's luscious layers.

Course Dessert

Cuisine American, English

Keyword english trifle, trifle

Prep Time 15 minutes

Total Time 15 minutes

Servings People

Calories 272kcal

Author Alyssa Rivers

Ingredients

10 ounces frozen pound cake thawed*
8 ounce cream cheese
2 cups heavy cream
1/4 cup sugar
1 3.5 ounce packet vanilla pudding
2 cups milk
1 pound strawberries sliced
1/4 cup sliced almonds

Instructions

Start by cutting the pound cake in one inch cubes. In a medium sized bowl add the cream cheese, heavy cream, and sugar until soft peaks form.
In another medium sized bowl add the pudding and milk and beat until it starts to thicken.
In a glass trifle dish add a layer of the heavy cream mixture, top with pound cake, add a layer of strawberries, and spread a layer of pudding on top. Repeat layers.
Top with heavy cream mixture and sprinkle with almonds. Refrigerate for at least 2 hours and serve.

Notes

*Can also use fresh pound cake

Nutrition

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Italian Cream Cake

2020-11-13T18:20:00.001+06:00

My Italian Cream Cake Recipe is incredibly fluffy, perfectly sweet, loaded with pecans and shredded coconut and topped with a creamy whipped cream cheese frosting. This is a classic!!

If you like Italian Cream Cake make sure to try my Coconut Cake and Hummingbird Cake recipes too!

Italian Cream Cake Is Most Requested Cake Recipe!

My Italian Cream Cake is a delicious, classic cake recipe that only unfortunately seems to only make an appearance at the holidays!

Continue reading Italian Cream Cake at Cookies and Cups.

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Dr. Fauci Orders From D.C. Restaurants Several Times a Week — but Which Ones, Exactly?

2020-11-13T03:18:00.001+06:00

Eater investigates which dining institutions are currently in the health official’s takeout rotation

https://dc.eater.com/2020/11/12/21562329/anthony-fauci-takeout-orders-covid-19-dc-restaurants

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From the Strategist: The Best Turkeys You Can Order Online, According to Experts

2020-11-13T01:17:00.001+06:00

Getty Images

From fresh to fried, how to get turkey shipped straight to your door, from the Strategist

Thanksgiving 2020 is shaping up to be unlike any other. More people will be driving to see their relatives than flying, and many folks may not travel at all, choosing instead to spend the holiday with close friends (or with Zoom). Factor in the need to put together an elaborate meal, and stress is inevitable — especially when it comes to sourcing a turkey. If you’ve never been in charge of the bird before and have no idea where to begin, don’t fret. We spoke to four experts, including the heads of two professional test kitchens and a fourth-generation butcher, who told us about the best turkeys you can get shipped straight to your door (including one option that’ll arrive mostly cooked, requiring minimal day-of work). Just be sure to order soon, as Thanksgiving is only a few short weeks away.

The Best Turkey to Order Online

There are dozens of places to get a turkey from online, but Gaby Melian, the test kitchen manager at Bon Appétit, says that she’s always turned to D’Artagnan for high quality birds. Over the five years she’s been ordering turkeys for the magazine, she estimates she’s bought roughly 100. “This year was extra challenging, due to COVID and long distances, since the team was in different places,” she says. (Add to that the challenge that BA orders turkeys in summer, when they’re not yet in season.) “I was able to get them through D’Artagnan here in New Jersey and they were sent as far as L.A. This company is reliable, and their products are fantastic,” she says.

The Best Fried Turkey to Order Online

If you don’t want to spend hours making a turkey, consider the deep fried turkeys from Brooklyn-based operation Jive Turkey, which “has its very own cult following,” says Elle Simone Scott, executive editor at America’s Test Kitchen and founder of SheChef Inc. “Their fried turkey has been their claim to fame since being featured on Food Network in 2009.” The company ships nationwide out of Chicago and offers 15 versions of fried turkey, including lemon pepper, red wine cranberry, and barbecue. Best of all, it only has to be reheated on the big day.

The Best Heritage Turkey to Order Online

If genetic diversity is important to you, consider purchasing a heritage turkey like UK-favorite KellyBronze, now sold through one iconic Michigan retailer. “Zingerman’s in Ann Arbor, Michigan, is really the granddaddy of mail order food in the Midwest,” says Brenna Houck, editor of Eater Detroit. “Around Thanksgiving, it’s basically a one stop shop for anything one could possibly want for an at-home feast. Want a heritage-breed turkey? Zingerman’s is shipping out 15 to 17 pound rarified birds from a farm in Crozet, Virginia. Need a brine for that turkey? Zingerman’s has you covered.”

The Best Organic, Free Range Turkey to Order Online

For those who like to make sure their turkey lived as happy a life as possible, there’s the certified organic turkeys from Mary’s, based in California and operated by the Pitman family since 1954. “I love Mary’s because they’re a family-owned business doing meat the right way,” says Cara Nicoletti, founder of Seemore Meats & Veggies and a fourth-generation butcher. “Their turkeys are all free-range, treated humanely, and fed a vegetarian diet.” The company offers not only organic turkeys, but heritage and non-GMO varieties as well.

The Best Small Turkey to Order Online

If you’re feeding a small group of just four to five people, a whole bird may be too much. Luckily, Greensbury, which specializes in grass-fed livestock and sustainably sourced meats, has you covered with this 4–5 pound turkey breast. “They control the entire process, from the farm to your door, and the care that goes into their products shows,” says Nicoletti. “I love when meat companies are super transparent about where their meat comes from, and they do a great job explaining this to customers.”

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I Smiled Through Racism and Abuse at My Restaurant Job, Because I Had To

2020-11-13T00:17:00.003+06:00

Female service workers and people of color shouldn’t have to choose between earning a living a putting up with harassment in a service job — and yet they do on a daily basis

https://detroit.eater.com/21553344/black-poc-women-restaurant-bar-food-service-sexism-racism-harassment-first-person-metro-detroit

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Eater Talks | The Making of ‘Eater’s Guide to the World’

2020-11-13T00:17:00.001+06:00

A spread of dishes from the cultural crossroads of Casablanca | Photo by: Courtesy of Hulu

A behind-the-scenes look at how Eater’s most globe-trotting, food-filled TV show was made

Eater Talks: The Making of Eater’s Guide to the World

November 19 — 12:30 p.m. ET / 9:30 a.m. PT

Each episode of Eater’s show Eater’s Guide to the World, which premiered on November 11, showcases a new, food-filled side of a locale — some you may think you know, like, LA or New York, and some that are probably less familiar, like Costa Rica. The crew that shot the delicious new series went to countless markets, bars, restaurants, taco trucks, taprooms, burrito stands... and a badminton club, a car wash, and the literal jungle. So what went into actually making the show?

On Thursday, November 19 at 12:30 p.m. ET, Vox Media Studios production executive Maureen Giannone Fitzgerald will lead a panel featuring some of the producers and “characters” from the show discuss how the thing was made — from the COVID-19 pandemic’s impact on filming to how Maya Rudolph came to be its narrator.

You’ll hear from series executive producer Lauren Cynamon and show team members Alex Craig, Kishori Rajan, Nicola Linge and Sydney Mondry; producer Travis Callahan will chat with American drag queen Miz Cracker, a bright light in the show’s New York episode; and last but not least, you’ll hear from star Seattle chef Eric Rivera and Portland-based food critic Karen Brooks.

The event is taking place over Zoom, so register below to secure a spot, receive a Zoom link prior to the event, and add the event to your calendar. (And in the meantime, check out the show for yourself on Hulu...)

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On the D.C. Waterfront, Restaurants Brace for a Brutal Winter

2020-11-12T23:19:00.001+06:00

The COVID-19 crisis has removed regular attractions from the Wharf and Navy Yard, ramping up pressure on already struggling businesses

https://dc.eater.com/2020/11/12/21558960/d-c-restaurants-waterfront-winter-closures

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Turkey Pot Pie with Stuffing Crust

2020-11-12T22:52:00.001+06:00

Turkey Pot Pie with Stuffing Crust is a fun twist on a turkey pot pie, made with diced turkey and veggies simmered in a creamy sauce and finished with a stuffing topping.

Turkey Pot Pie with Stuffing Crust

This Turkey Pot Pie with Stuffing Crust is a great way to get your favorite Thanksgiving foods in one meal. Plus, it’s perfect for using up leftover turkey. A mix of turkey and vegetables in a creamy sauce is covered with stuffing and baked until the crust is golden. For some other ways to use Thanksgiving turkey, try my Leftover Turkey Pot Pie Empanadas, Open-Faced Turkey Melts, and Baked Turkey Croquettes.

(more…)

The post Turkey Pot Pie with Stuffing Crust appeared first on Skinnytaste.

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Center for Disease Control Says to Bring Your Own Food if You Insist on Doing Thanksgiving This Year

2020-11-12T22:17:00.001+06:00

Don’t do this | Shutterstock

Plus, Dr. Anthony Fauci supports local restaurants by ordering takeout, and more news to start your day

The agency released new guidance on holiday gatherings

Throughout the pandemic, a lot of people have just wanted a clear answer on when they can safely hang out with family again. That question becomes even more pertinent around the winter holidays, so the Center for Disease Control released guidelines on things to keep in mind if you want to celebrate as safely as possible. When it comes to food, the CDC says BYO. “Encourage guests to bring food and drinks for themselves and for members of their own household only; avoid potluck-style gatherings,” the organization writes. It also advises wearing a mask while preparing food, and using things like single-serving salad dressing and condiments to keep people from sharing.

However, that implies you’re having an in-person meal with family at all, which the CDC says is less than ideal unless it’s with the people you already share a household with. “In-person gatherings that bring together family members or friends from different households, including college students returning home, pose varying levels of risk,” it says. The CDC recommends considering “high or increasing levels of COVID-19 cases in the gathering location” before holding an event. Unfortunately, nearly the entire country is classified by Covid Exit Strategy as having “uncontrollable spread,” so no matter where you live it’s not looking good.

This is today's snapshot of each state's progress in reducing COVID cases/hospitalizations/death, via https://t.co/MfkeAwWTve

Green is trending better.

Yellow is caution warranted.

Red is going downhill.

Bruised red is uncontrolled spread. pic.twitter.com/vWtSYtSDAT
— Jennifer Bendery (@jbendery) November 11, 2020

Other CDC advice remains the same: if you’re going to do an in-person gathering with people from different households (which again, bad idea), outdoors is safer than indoors, masked is safer than unmasked. People who have COVID-19 symptoms, have been exposed to someone with COVID-19, or are at increased risk of severe illness should not do in-person gatherings at all. And ultimately “celebrating virtually or with members of your own household (who are consistently taking measures to reduce the spread of COVID-19) poses the lowest risk for spread.” It sucks, but look on the bright side — your Thanksgiving dinner can just be a box of Stovetop stuffing for yourself, which is what you want anyway.

And in other news...

The winter does not bode well for restaurants, unless they get a bailout. [The Guardian]
A migrant worker was fired by an Ontario farm after he complained that poor living and working conditions would lead to COVID-19 spread. Now, he’s won a lawsuit against the farm. [The Star]
If you were worried about ordering out so much, don’t worry, Dr. Anthony Fauci orders takeout multiple times a week. “I feel badly about restaurants losing business,” he said. “And I feel it’s almost a neighborly obligation to keep neighborhood restaurants afloat.” [CNBC]
An investigation into how Triumph Foods, one of the largest pork processors in the U.S., ignored COVID safety concerns and allowed hundreds of employees to fall sick, in order to keep profiting. [USA Today]
In an effort to bring people with different politics together, a Louisville restaurant will give free food to anyone who trades in their Trump merchandise and apparel. [Courier Journal]
Women be compelled to drink diet soda. [Jezebel]
We maybe did not need a report to know we’ve all been snacking a lot. [FBN]
A Cracker Barrel in Connecticut apologized after a customer pointed out it had decorations that looked a hell of a lot like nooses hanging from the ceiling. [Fox]

• All AM Intel Coverage [E]

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Mushroom Hunting at the End of the World

2020-11-12T21:17:00.001+06:00

Getty Images

While the rest of the country focused on something other than the forest floor, I started foraging for chanterelles

I’d been staring at the ground too long. That’s most of what foraging is, by the way. It’s ignoring the blue sky and the trees to focus your gaze on the dirt. I was walking through cobwebs, surveying the woodland floor for almost an hour, when I finally saw one: a tiny, pale chanterelle mushroom sticking up near the trail’s edge. It looked sickly, or at the very least elderly. Perhaps it was a sign that this section of the woods was untraveled, or maybe nobody had ever thought to pluck it from its habitat.

I peeled it from the ground with my paring knife and placed it into my netted, purple sack, which once housed grocery-store red onions. This lonely mushroom wasn’t the haul, mind you, but rather an indicator. When one chanterelle appears, more will follow. A few steps off the trail and they emerged in droves. Soon, my bag was filled with corpulent, spore-bearing fungi — big chanterelles with deep-orange hues and fantastical shapes, like something a Nintendo animator might draw.

Walking back with my giant bag of wild mushrooms, I ran into a couple, the first people I’d seen that day. We all scrambled to put on our masks at the distant sight of one another. “You get some chanties?” the man said in his familiar, spectacularly unusual Pittsburgh accent. “It’s a gold mine out there,” I said, trying unconsciously to disguise any hints of that same Pennsylvanian elocution. After they disappeared back into the woods, I put my mask in my pocket, where it stayed for the rest of the hike. For about 30 seconds, I was reminded that the rest of the world was focused on something other than the forest floor.

A few years back I had tasted some wild mushroom conserva courtesy of my cousin, Andy, during a trip to my hometown in Pennsylvania. Andy is a budding locavore, a self-taught forager, and a mad scientist in the kitchen. His passion is infectious. Eighty percent of the meat he consumes, he hunts himself. He cures venison and butchers whole pigs in his garage.

That first spoonful of Andy’s mushrooms, meaty chanterelles salted in a strainer, then simmered in white vinegar with gothic-looking thyme and peppercorns, is preserved in my mind, so much so that I can access that memory whenever I want. The dim lighting in my parents’ dining room, Andy standing in the kitchen with his arms confidently folded, the sound of the Mason jar lid spinning loose, and the immense joy of my first bite — stocky chanterelle mushrooms, piquant vinegar, gentle aromatics, and then the brilliant opulence of olive oil, used to preserve the mixture.

I asked Andy if I could take a jar of them back home to Los Angeles, and he obliged. Every so often, I unscrewed the lid for a small bite. I would close my eyes and feel the cold air in my hometown. If I listened carefully, I could hear the train whistles in the distance. Those mushrooms became a portal to my hometown, a culinary object so emotionally resonant, so distinct from the food I bought at my grocery store in California, that I always longed to forage and conserve a jar of my own.

I began to miss rural Pennsylvania as the pandemic encroached into summer. Like a lot of people, I felt trapped in the big city, and so in June, I went home. In Pennsylvania, everybody’s houses are set at a distance, but everyone barters home provisions, ranging from venison pastrami to crooked cucumbers to gargantuan zucchini. The summer is when the Amish sell sweet corn, and when the berry farms open their orchards. The old-timey ice cream shops end their winter break, and people start roasting whole pigs and marinated legs of lamb. It was also not lost on me that a hot, wet climate is the ideal condition for chanterelles, and that this would be the perfect time to chase that dragon: the jar of preserved mushrooms.

Once I began mushroom hunting, the calm followed. I embraced foraging, an oft-maligned word after the chef-bro boom of the 2010s. If your reaction is to recoil, you’re not alone. Before my mushroom-hunting days, I usually laughed when I saw the word “foraged” on a menu or in a magazine. Oh, did you really go out foraging, m’Lord?

The first time I went, I rode in the passenger seat of Andy’s car, down the winding rural roads of Amish country. To be honest, I didn’t immediately connect with foraging; the experience felt educational. Of course, when you’re dealing with something that can be either good in a stir-fry, consciousness-expanding, or deadly, education is important. Poisonous mushrooms actually look evil, though, an offer of good faith from Mother Nature. They often have a sinister gray or red color, with warts and scales reminiscent of the toxic fungi in fairy-tale illustrations. Andy made sure to teach me enough that I didn’t end up hallucinating through the woods — or, worse yet, dead.

People in my hometown definitely don’t fall into the stereotype of knuckle-tatted, beanie-wearing “foragers,” but they’re pretty keen on the good mushroom spots. There’s an old Polish woman, for instance, whose stiff, territorial energy I can feel whenever I show up to Gaston Park the day after a rain. Because I didn’t want to move in on another gang’s turf, I had Andy show me a few of his favorite areas. Still, it didn’t feel right: These were his discoveries, not mine. I wanted to make my own way. I wanted that excitement of stumbling across a rare mushroom, of encountering a field of freshly sprouted chanterelles. I wanted to find my own mushroom haven, and so I went to Hell’s Hollow.

daveynin/Flickr

A view from the Hell’s Hollow Trail in McConnells Mill State Park, Pennsylvania

Hell’s Hollow is a national park and trail in New Castle, Pennsylvania, about a mile down the road from my childhood home. Apparently, it’s called Hell’s Hollow because some time ago a man fell asleep in those woods, and when he woke up, he was convinced that the place he was in was actually Hell. Are the woods deep and dark? Sure. Spooky at night? Yeah, of course. But, Hell? As in the place where sinners go and are tormented for eternity? Like, Satan-owned and -operated Hell? I scoff at the idea whenever I pass the old wooden sign for the trail. What kind of idiot would think that the woods is Hell? It’s beautiful out here. I mean look, there’s a flowing river. Why would the Devil keep a freshwater source in an eternity of suffering? Rule No. 1 of Hell must be to stay hydrated. Rule No. 2? No running.

Hell’s Hollow has been a constant throughout my life. When I was a kid, my mom and dad let me splash around the creek trying to catch minnows and small crabs. When I was 10, I gleefully collected rocks and declared that I was going to be a geologist (my family would be disappointed). As teens, my friends and I smoked shag weed and smashed cans of Mountain Dew together like Stone Cold Steve Austin there. The point is, I’ve been wandering around Hell’s Hollow my whole life, and it never dawned on me that I would ever find myself foraging there. But sure enough, it was my spot.

I did not expect hunting for mushrooms to clear my head the way it did. People say that about prep work, by the way. They say that peeling potatoes and kneading dough lets the mind wander and alleviates stress. But, to me, prep work is just that: work. Dicing onions pierces the eyes, lemon juice stings, and I will always associate chopping parsley with the incoming threat of a dinner rush at one of my restaurant jobs. When people say that cooking soothes the mind, they’re not taking into account all the people who do this shit for a living. What are those people supposed to do to get away from themselves? For me, I found that wandering in the woods alone with a sense of purpose was exactly the thing I needed to weather the fire tornado of anxiety the pandemic had produced.

The act of foraging, a completely unchanged activity in a pandemic, possesses the acute ability to make me forget about the state of things entirely. Specifically, it was easy to forget about a global virus. Hunting for mushrooms in the woods alone is already distanced; there are no guidelines to follow. Walk down the street in Los Angeles and you’re immediately reminded that restaurants are shut down and live performance spaces are shuttered. But in the woods? Go ahead — sneeze full force in any direction you please. Let off some steam, pal. You’ve earned it. Sure, I had a mask, but it stayed in my pocket on the off chance that I ran into another human being, though I was more likely to spot a deer.

This wasn’t just a way to pass time, mind you. These weren’t nature walks I was taking. There’s a sense of ambition at the core of mushroom hunting. Purpose, the thing so many of us have felt without this year, I suddenly possessed. When there’s purpose, there’s a sense of reward, and when I’m hunting for mushrooms it feels like I’m achieving something tangible. All my energy is focused, my aim clear. Instead of staring at the ceiling in my studio apartment, I found myself scanning the ground for edible treasure. The dopamine you receive from finding a cluster of chanterelle mushrooms in the damp woods is immense, somehow both frivolous and survivalist. There’s a real sense of childlike treasure-hunting tied to foraging.

Take the elusive cauliflower mushroom, Sparassis, which is as rare as mushrooms come. They grow sporadically; their appearance is psychedelic and aquatic. It looks coral in a way, like a living, breathing self-sustaining organism that belongs at the bottom of the ocean. Jarring, then, to find one surrounded by leaves and mossy logs. The mushroom itself is wavy and ethereal, with petals like a flower. It’s so rare that when Andy and I found one, he jumped in the air with excitement. For seven years he had been hunting for a cauliflower mushroom, and he finally got it. His triumph felt like my triumph, and in a way, it was. Later, I fried the petals of the cauliflower mushroom in oil and ate them salted. The texture was outstanding and the flavor delicate, like a homemade noodle but with the specific earthiness of a fungus. “How many people are eating a cauliflower mushroom right now?” I thought.

I felt like jumping in the air like Andy when I spotted that lone, feeble chanterelle in Hell’s Hollow. To reach that first chantie was a hero’s journey, past a path that leads to a dazzling waterfall, down a steep hill, across a stream, and through a tunnel of decaying trees. The air starts to cool down and a trained nose can begin to smell the faint notes of mushrooms in the air. Clusters of chanterelles appear like small towns; they are golden trumpets that politely announce their presence with colorful glee. Oyster mushrooms grow shelf-like on the sides of trees, and chicken of the woods, these endlessly useful and tasty orange half-moons, light up your eyes like a gorgeous sunset. That’s the thing about wild mushrooms — once you see them, you can’t unsee them. After an education in foraging, you’ll be forever scanning your surroundings, trying to manifest treasure.

As I carried back my sack of mushrooms that first time, I thought about that man who woke up in Hell’s Hollow in the night. How must he have felt? Aimless, one would assume. Probably searching for a way out of the darkness. Disoriented, without a clue where he might be in relation to the outside world. Maybe that’s what Hell is. Maybe it’s quite simply feeling lost and alone. The pandemic can feel like that, as though you’re traversing an endless dark wilderness hoping to catch a light in the distance that’ll guide you back to society. But is that a new feeling? Hasn’t it always been that way? Maybe all of life has just been wandering in the dark.

Anyway, I’m glad to be walking through the woods with a purpose.

Danny Palumbo is a comedian and writer living in Los Angeles.

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Everything Biscuits

2020-11-12T19:56:00.001+06:00

Everything Biscuits

I'm thrilled to share another new recipe! If you love everything bagels with cream cheese on top, you'll adore these Everything Biscuits. Tender on the inside with extra crisp edges, they're not only full of flavor, but texture as well. We use a mix of cream cheese and butter in the dough and add plenty of everything bagel seasoning. These biscuits bring an unexpected flavor to the dinner table and-- take it from me-- taste remarkable dunked into a big bowl of tomato soup. While we all love dinner rolls, bread that doesn't require yeast is always appreciated!

The post Everything Biscuits appeared first on Sally's Baking Addiction.

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Instant Pot Mac and Cheese

2020-11-12T19:31:00.001+06:00

AddInstant Pot Mac and Cheese is a game changer. Ready in less then 15 minutes with the same level of cheesy creaminess that we all love but with half the effort and time.

Making Mac and cheese is a favorite in our home! Try these delicious ways of creating a cheesy pasta with these fun recipes: Baked Macaroni and Cheese, Slow Cooker Macaroni and Cheese or Mac and Cheese Cups.

Best Instant Pot Mac and Cheese

Who else agrees that the Instant Pot is the future? Its hands down my favorite kitchen gadget especially when it comes to easy, one pot recipes like this mac and cheese. You won’t believe how hands free this recipe is. It’s literally dump and cook which is how I wish dinner would be every single day.

Everybody loves a good mac and cheese but every mac and cheese is not made the same. This one has everything right — pasta cooked to perfection, creamy cheese sauce without any floury aftertaste, flavor, flavor, flavor and its ready in less time than it takes to boil pasta!

Homemade Mac and Cheese

We have all the usual suspects for mac and cheese plus a little extra to make this taste really really good.

Here’s a complete list of what you’ll need:

Dried Pasta: any small variety of pasta will do
Stock and Water: For flavor and to cook the pasta
Butter: to keep things from sticking to each other and to add flavor
Paprika and Mustard Powder: to balance out the cheese
Garlic and Onion Powder: both these are flavor bombs
Heavy Cream: to create the creamy sauce
Lots of Cheese of course!

Creamy Mac and Cheese

It starts with dumping everything except the cream and cheese in the Instant Pot. We want most of the pasta to be submerged in the liquid to help it cook well. And then the Instant Pot does its thing.

After a lot of testing, we’ve figured that short pasta takes 4 minutes to cook with immediate manual pressure release. Any longer and the pasta starts to over cook. I bet this is one dinner that’ll make everyone happy. Trust me when I say, you’ll never make mac and cheese any other way again!

Top Tips for Creamy Instant Pot Mac and Cheese

We’ve eaten a lot of mac and cheese in our time, and tested many many bowls in the Instant Pot, and here are our top tips for the best bowl of comfort food:

Use the ratios we’ve listed in the recipe. For every 4 ounces of short pasta, you’ll need 1 cup of liquid
Paprika and Mustard powder help balance the cheese and cut through the saltiness and the creaminess, so we highly recommend you use them
There will be some extra liquid in the pot when you open it, and thats what will help create that nice silky sauce for the pasta so don’t be tempted to drain it. You’ll see how things come together as you mix in the heavy cream and cheese
DO NOT use pre-shredded cheese because it usually contains a substance that prevents it from clumping and melting well. Its worth it to shred your own cheese for this recipe
This is one of those dishes that is best served immediately. It doesn’t do very well as a leftover as the pasta keeps soaking up the sauce as it cools

More Instant Pot Recipes

Instant Pot Mac and Cheese

This Instant Pot Mac and Cheese is the best kind of comfort food. Incredibly easy and ready in less than 15 minutes!

Course Dinner

Cuisine American

Keyword instant pot mac and cheese

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings servings

Calories 563kcal

Author Richa Gupta

Ingredients

12 ounce dried Machheroni or Elbow Pasta
2 cups reduced sodium Chicken Broth
1 cup Water
3 Tablespoon Butter
1/2 teaspoon Salt
1/2 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/2 teaspoon Mustard powder
1/4 teaspoon ground Black Pepper
3 cups shredded Cheddar
1/2 cup Heavy Cream

Instructions

Add pasta, chicken broth, water, butter, salt, garlic powder, onion powder, mustard powder and black pepper to the inner pot of the Instant Pot. Press the pasta gently with a spoon to submerge it, but don't mix it.
Secure the lid and set the valve to sealing. Manually set to pressure cook for 4 minutes.
Once the timer goes off and beeps, release pressure immediately by carefully turning the valve from sealing to venting. Let all the pressure release and open the lid.
You'll see a little residual liquid in the pot which is normal. Mix in heavy cream and cheese in batches till you get a smooth, creamy sauce. Serve immediately.

Nutrition

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