Everyone’s text messages are about to get even more interesting, because Unicode just announced the new emojis coming out with the Unicode Emoji 11.0 update in 2018, and we’ll be getting some very useful new food emojis.
After following the Whole30 last year I learned two things: This style of eating requires a fair amount of cooking, and it’s extremely helpful to have an arsenal of recipes you can turn to again and again. That’s where our function to save recipes really comes in handy, and so many of you have been taking advantage of it. Of all the recipes saved last month, these were our most popular Whole30-compliant recipes.
To the uninitiated: Puppy chow is an irresistible, dessert-leaning snack mix with chocolate-coated Chex cereal at its base. It really has everything going for it, with its mix of M&Ms, cinnamon hearts, and white-chocolate coated Chex. This guaranteed crowd-pleaser is made for sharing and comes together without needing to turn on the oven.
I have nothing against regular french fries, or even sweet potato fries — you’ll definitely never catch me saying no to either one of them. But fries don’t have to be synonymous with potatoes. In fact, you can easily turn just about any vegetable into fries that are crunchy and delicious.
Thanks to an unyielding appetite for speedy, single-pot suppers that practically cook themselves, we often find ourselves with a pocket of time just the right size for baking on weeknights. Whether you bake as a complement to the main dish, the centerpiece for a celebration, or to send something homemade to school for snack time, weeknight baking does not have to mean a sink full of dirty dishes or a flour-flecked apron.
Instead, make weeknight baking appealing with smart ingredient shortcuts and clever equipment choices. Here are 10 things I always have on hand for weeknight baking.
When you really want to impress your Valentine or just treat yourself with something a little sweet, these simple bite-sized chocolate bars will do the trick every single time. They’re inspired by those Crunch bars that call to you in the checkout aisle. Next time, forget the bar and remember this two-ingredient recipe. With these, you get creamy milk chocolate, crispy Rice Krispies, and a flaky salt-flecked top. It’s the crunch bar all grown-up. One bite and you’ll wonder why you haven’t been making these all along.
I’m going to cut right to the chase — there was a very clear theme amongst all the meat-free recipes you were saving during January. When it came to vegetarian recipes, wholesome food reigned supreme, with a delicious mix of veggie-packed meals, plenty of soups to warm you up, and some comfort food favorites for those extra-chilly nights. These were the 10 most-saved vegetarian recipes from January 2018.
I have been obsessed with the Argentinian chef Francis Mallman since I saw his of Chef’s Table episode in 2015. Sure, about the only thing we have in common is a desire to set food on fire, you know, artfully. He does so these days to great acclaim on his private Patagonian island (and 8 other restaurants around the world), accessible through two flights, a five-hour drive, and then 90-minute raft across a lake. I live on a busy block of a crowded city accessible by nearly every format of public transportation, and do so to moderate acclaim (relative mostly to how well the patrons slept that day) under a wispy-by-design gas broiler.
A few weeks ago, my obsession led us to a restaurant named Mettā in Fort Greene, Brooklyn, where everything is either cooked or finished over an open fire (if you go, do so on a cold night and sit at the counter, you’ll be glad you did) where the chef is protégé of Mallman. On the dessert menu is a highly regarded ash-roasted sweet potato with an infused whipped cream* and while it was delicious, forgive me, I didn’t have the Moment with it that every other restaurant reviewer has, but still tucked it away in my head as something I wanted to get back to soon. I just didn’t expect it to be exactly two days later, when I spotted a slow-roasted and charred sweet potato recipe from Michael Solomomov in Saveur. Obviously — because a jump from Patagonia to Fort Greene and then Solomomov is the very definition of “obvious” — it was fate.
Similar to french fries, steak fries are thick wedges of potatoes fried or roasted to crispy perfection. Because steak fries are thicker than french or even shoestring fries, they require just a little more finesse to get the ideal ratio of crispy outside to soft, creamy center. I find that the best steak fries aren’t fried, but are better off oven roasted. They are an easy side to weeknight burgers, date-night steak dinners, or even as a snack for dipping in your favorite sauce.
Maybe you’ve heard about PepsiCo’s plans to launch a new “lady-friendly” chip? One that isn’t as crunchy (to reduce noise) or messy? And maybe, upon hearing this news, you were left dumbfounded and angry?
You’re not alone. Most of the women I’ve talked to about this new product all have the same response: Why? According to PepsiCo CEO Indra Nooyi, “Although women would love to crunch crisps loudly, lick their fingers and pour crumbs from the bag into their mouth afterwards, they prefer not to do this in public.”
We don’t want lifeless, limp chips — we want that satisfying crunch that accompanies food that’s been fried. We want to enjoy our crispy, messy foods with abandon. (Yes, in public.) In that spirit, here are 10 foods I’d rather eat than Doritos’ sad new chips.