I recently gave a dinner party for a special group of people who had given the rehearsal dinner on our daughter’s recent wedding weekend. I wanted the menu to be excellent and commensurate with my gratitude for their generous contribution. Since Bastille Day was the following day, I decided on a vaguely French menu. Because of the torrid heat this summer, I wanted to make at least one course cool and refreshing. “I know! I’ll make vichyssoise,” I exclaimed. So what if I’d never made it before. So what if it actually is not really French. I decided some culinary license was in order and began to search for recipes.
It is one of the great big disputes of our times. We’re talking about the origin of thousand island dressing. Some of you might say, well, isn’t it from Thousand Islands? The picturesque region in upstate New York? And, well, you would be right. Wow. You really know your salad dressing as well as your geography! But who invented thousand island dressing? That’s where it gets tricky. There are two competing narratives. Both are compelling.
Here is what you can do to take care of your cast iron skillet.
The best strawberry daiquiri is bright and full-flavored but never too sweet, balancing juicy berries and tart lime. This summer cocktail recipe from Chuck A. Rivera Rodriguez at JungleBird in San Juan, Puerto Rico, ups the aromatic with a no-cook syrup made with mashed strawberries and fragrant lime peel.
First thing, don't let it sit on the counter. Instead, try these methods:
by Rachael Ray Show Staff Mistake: Marinating Your Steak What To Do Instead: Dry Brine Your Steak
INSIDER’s Herrine Ro and Alana Yzola visit four of the best places to get chocolate chip cookies in New York City. They visit Levain Bakery, Maman, Jacques Torres Chocolate, and Dominique Ansel Bakery to see how each bakery makes their famous chocolate chip cookies. The two hosts try each cookie and ultimately decide which one is the best of the best.
You’ve probably heard of fugu, the deadly puffer fish delicacy served across Japan. The Japanese eat 10,000 tons of the fish each year, but in high season, it could cost you $265 per kilogram. So what makes this dish so expensive?
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