Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Continuing a 118-year tradition of pursuing the development of specialty supply chains and healthy ingredients, Bay State Milling Company has acquired a stake in MGM Seed & Grain of Saskatoon, Saskatchewan, Canada.
As a food writer whose job is to taste pretty much anything I can get my hands on, I’m ready to make a bold and potentially delegitimizing statement: French fries are my favorite food. Nothing has ever come close to the fried potato’s crunchy-soft ratio, ability to withstand unhealthy levels of salt, versatility in shapes and sizes, and—perhaps its most important quality—option to be dipped and dunked in hundreds of sauces.
In celebration of National French Fry Day (because it’s an actual holiday I wrote down in my calendar), I’ve pooled together nine simple french fry-friendly dips and sauces that you can create in your own kitchen. Whether you’re baking, frying, or microwaving leftovers, these sweet, spicy, and creamy blends are sure to elevate any fry from tried-and-true to omg-inducing amazing.
Honey Mustard Sauce
It’s an inarguable fact that honey mustard is a french fry’s best friend. And if you disagree, then french fries probably aren’t your favorite food, which means you get zero say in this matter. Get the recipe.
Roasted Garlic Aioli
For those who shudder at the thought of mayonnaise, adding roasted garlic and giving it a fancy name should help. In the case of french fries, it doesn’t just help, it makes them taste gourmet-level amazing. Get the recipe.
Barbecue Sauce
Sure, barbecue sauce tastes best on meats like pulled pork, ribs, and grilled chicken, but it also makes for a damn good fry sauce. It’s all about the complex (and completely customizable!) elements of flavor. Get the recipe.
Bacon Jalapeño Fry Sauce
I’ll shamelessly dip my fries into anything that has bacon and jalapeño in it. And if you want to change my name to Basic Becky as a result, go for it. Get the recipe.
Chipotle Mustard Hot Sauce
Hot sauce alone is a bit too thin and runny to pair well with a fry (we don’t want them too soggy), but this chipotle-mustard blend’s got the perfect balance of peppery heat with a dip-worthy consistency. Get the recipe.
Spicy Sesame Mayo
Spicy mayo is deserving of a spot on any list of dips and sauces because spicy mayo tastes delicious on literally anything. Seriously, just yesterday I sliced and dipped a Granny Smith apple in it and it wasn’t horrible. Get the recipe.
Curried Ketchup
We all know that ketchup makes a perfectly suitable dip for any type of fry, but a curried variety ups the ante by bringing in some international flair. Wow your guests with this variation, but don’t tell them how easy it is to make. Get the recipe.
Sweet & Sour Sauce
Frankly, anything fried tastes good with sweet and sour sauce. It’s why we head straight to McDonald’s after a night of partying. Get the recipe.
Ranch Dressing
I never use ranch in everyday life. In fact, I am Team Bleu Cheese when I order buffalo wings. But there’s something about ranch’s creaminess and sweetness that aligns seamlessly with fries’ saltiness. And that’s what we call side dish perfection. Get the recipe.
Summer tomatoes! So many things to do with them, so little time.
Here’s one more for your “make soon” list: a rustic tomato galette made with candy-sweet cherry tomatoes and a crispy, cheesy whole wheat crust.
Continue reading "Tomato Galette With Parmesan Whole Wheat Crust" »
Brewing the perfect cup of tea has been an obsessive pursuit of cultures throughout the world. The Chinese were the first to begin brewing tea nearly five thousand years ago and the complex brew with its storied history has captured the hearts and excited the palates of countless tea lovers ever since.
There are universal steps that can be followed to achieve an impeccable cup of tea, but it should be noted that achieving it also depends upon the type of tea leaf you are using. White, green, oolong, and black tea each have optimal water to tea ratios, temperatures, and steeping times that, if adhered to, will have you well on your way to teatime nirvana.
For white tea, two or more teaspoons of tea to one cup of water brewed at 160℉ for one to two minutes is ideal. Use one to two teaspoons of green tea to cups of water at 180℉ for three to five minutes. A ratio of one to two teaspoons of oolong tea to one cup of water steeped at 175℉ for one to three minutes should be adhered to. For black tea, one teaspoon of tea to one cup of water brewed at 200℉ for between three to five minutes will suffice.
And tea isn’t just for drinking, as these recipes attest.
Spicy Cider
This unique cocktail combines the nuanced attributes of tea and apple cider with a splash of rum, spicy hint of cinnamon, and brightness of clementines. Get the recipe.
Poached Pears with Goat Cheese and Puff Pastry
Savvy Eats
Pears are made tender and sweet by poaching them in slightly sweetened tea before adding them to appetizers comprised of tangy goat cheese and buttery puff pastry. Get the recipe.
Green Tea Chicken Soup
Dr. Axe
The healing properties of green tea combined with the comforting elixir of chicken broth make this a go-to recipe that will warm you up from the inside out. Get the recipe.
Tea Marinated Chicken
Notes of Asia are infused into this unique recipe featuring tea-marinated chicken breasts as healthful as they are flavorful. Get the recipe.
Blackberry and Earl Grey Tea Pocket Pies
Sunday Public
Earl Grey ramps up the sophistication level in these fun and elegant pies. The blackberries can be substituted for whatever berries are in season. Get the recipe.
Chai Tea and Latte Popsicles
Sprinkled With Jules
Summer is popsicle season and what better way to ratchet up their elegance than with a recipe combining the spicy virtues of chai tea with the silky creaminess of milk and heavy cream. Get the recipe.
— Head photo: Pixabay.
Be still, our booze and ice cream-loving hearts. Frozen dessert giant Häagen-Dazs has released a “Spirits” line of alcohol-infused ice cream. The flavors: Whiskey Chocolate Truffle, Ice Cream Coffee & Biscotti, Vodka Key Lime Pie, Rum Ginger Cookie, and Rum Vanilla Caramel Blondie. The catch: They’re only available in Canadian Walmarts (for now). Cue the tears.
While we’re seriously considering a trip to visit our northern neighbors, it’s important to note that the pints contain less than one percent alcohol (Mike’s Hard Lemonade is five percent, by comparison). This isn’t enough to get Thumbelina drunk, though the blends should serve as an excellent base to boozy ice cream sandwiches, boozy milkshakes, or even boozy ice cream cake (because, why not?).
For those in New York, alcohol-friendly parlor Tipsy Scoop has already capitalized on the booze-infused trend by serving an array of ice creams, sorbets, and frozen cocktails, many of which ship nationwide. So while the idea of having a major company distribute this type of product in bulk is amazing, it certainly isn’t novel.
You can always mix booze into your own ice cream at home. Here are a few of our favorite summer-friendly recipes that will melt your heart and not your bank account.
Rum Cherry Ice Cream
Striped Spatula
Cherries are in season and rum tastes good year-round, so combine the two and get scoopin’ now. Get the recipe.
Maple Ice Cream with Bourbon and Bacon Toffee
Cookie Named Desire
Maple, bacon, and bourbon is a flavor trifecta, which can only mean this tastes three times as good as its competition. Get the recipe.
Red Wine Ice Cream
Cooking with Janica
Cheers! Who says that happy hour had to come in the form of a wine glass? We’ll opt for a bowl, thank you very much. Get the recipe.
