I have just one bit of advice for you when serving this warm, cheesy dip at your next potluck, and I learned this from experience: Think very carefully about where you’ll place it. Once it hits the table, wherever that may be, the crowd will swarm to the skillet. That’s just what happens when you channel all the best parts of crowd-pleasing jalapeño poppers into an indulgent rich and creamy dip with just the right amount of heat and a buttery, crunchy Ritz cracker topping.
Like a breath of fresh air, Anthropologie’s spring 2019 look-book dropped this week. The style guide mixes new and existing pieces into three categories: the minimalist and exciting “An Organic Approach,” the laid-back, maximalist “Layered (Im)perfection,” and the functional-yet-stylish “City Centered.” All three collections incorporate kitchen and dining pieces that start at under $5. You can browse all new arrivals here, and see some of our favorites from the spring collection below.
Remember that story from a few weeks back about the woman who got banned from a Texas Walmart for drinking wine out of a Pringles can in the store’s parking lot? Apparently she had been there since the early hours of the morning riding around in an electric cart and sipping wine. At the time most people championed the woman as the people’s hero (though I hope she’s okay and getting help if she needs it). A fan group for the anonymous woman formed, and in 2019, we collectively decided that we would embody her spirit by doing more things that bring us joy (without committing any crimes, hopefully). Now, you actually can get one step closer to living like our lady of the Walmart cart: An artist has actually made Pringles-themed tumblers for wine.
Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Vietnam.
As much as I love to simmer a stockpot of beef pho for hours, it’s incredibly liberating to make a pretty good version for four people in 1 1/2 hours. Intense cooking in a pressure cooker or Instant Pot makes that possible. The approach is similar to that for the chicken version, but here, it’s all high pressure.
The boneless meat gets a lot more tender than when cooked in a stockpot, which makes this beef a little harder to thinly slice (chill or freeze it, if you have time). Any leftover cooked beef can be used for fresh pho noodle rolls, pho fried rice, or rice paper salad rolls.
—Andrea Nguyen, author of The Pho Cookbook: Easy to Adventurous Recipes for Vietnam’s Favorite Soup and Noodles