9 Foods That Help with Common Illnesses

We’ve all been hit with the splitting headache that just makes you want to shut off all the lights and hide under the covers, or the head cold that’s so bad that you can’t remember the last time you could breathe out of both of your nostrils (ah, simpler times). When you’re sick, it seems like everyone and their mother has some weird food-related thing that they swear could cure all diseases known to man. Someone once told me to take a shot of vinegar for my allergies. Like, thanks, but no thanks.

But, I have to admit, everyone who’s ever suggested that you take a shot of vinegar or put garlic cloves in your socks isn’t wrong to try to help you combat your illnesses with foods. When used the right way, food can be the most natural and fast-working medicine at your disposal. So, munch away your maladies with these foods!

Garlic – Common Cold, Flu, and Allergies

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When it comes to fighting off a cold, we’ve heard it all: chicken soup, tons of OJ, a hot cup of tea – you know, everything your grandma tells you to eat when you’re sick. But, when it comes to the sniffles, garlic is a superfood. Garlic has been proven to boost the immune system, and people who eat garlic on a regular basis tend to have shorter colds and less severe cold and allergy symptoms. Add a pinch of garlic powder to your cup of tea for a quick fix (it’s actually really good!). Or, if you’re really down for the count, follow this recipe for a cold-killing vegetable and garlic soup. Don’t be surprised that the recipe calls for wine; in fact, people who drink white wine are less susceptible to the common cold! Get our Basic Vegetable Soup recipe.

Russet Potatoes – Headache

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Everyone knows that potatoes are beautiful in all shapes and sizes. Mashed, fried, we don’t discriminate. Believe it or not, potatoes are actually one of the best foods you can eat when you have a headache. Whether you’re just under the weather or you drank too much (we won’t judge), most headaches are caused by dehydration or mineral deficiency. Russet potatoes are high in both potassium and water, making them the perfect defense when a headache attacks. Instead of popping a pill, try this simple baked potato. An extra tip: although cheese and sour cream are delicious on a baked potato (and recommended in this recipe), these toppings may actually make your headache worse! Try seasoning your potato with a bit of melted butter and a pinch of crushed red pepper, because spicy foods are great for headaches, too! And rejoice because now you’re justified in eating a large fry all by yourself. Get our Perfect Baked Potato recipe.

Bananas – Menstrual Cramps

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It’s a universal truth among women – cramps are the WORST. You know when you just feel like curling up in a ball and eating away the pain? Turns out you can do exactly that! Bananas are super high in vitamin B6 and potassium, which fight menstrual and muscle cramps. An added bonus: bananas help to reduce water retention and bloating, too! While a banana a day would definitely suffice, here’s a sweet, chocolatey banana bread that will satisfy all your cravings and conquer all your cramps (because, let’s face it, we all would kill for some chocolate when we’ve got cramps). Get our Chocolate Chip Banana Bread recipe.

Ginger – Tummy Troubles

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Whether you’re experiencing nausea, vomiting, a stomachache, or the general stresses of life, ginger is a quick fix to settle the stomach. Ginger is great as both an old lady candy and a digestive aid, and it’s also a great immune boost, so kiss the stomach flu goodbye! Sip slowly on a cup of hot ginger tea, or try this ginger chicken noodle soup. The garlic and thyme in the soup are both relaxing herbs that settle an upset stomach. For extra relief, add a mint leaf or two. Mint is a well-known herb for soothing the stomach. Get our Gingered Chicken Noodle Soup recipe.

Cherries – Insomnia

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Can’t sleep? Me neither. Turns out, tart cherries are a great natural source of melatonin – the sleep-regulating hormone. In fact, a recent study actually showed that people who drank tart cherry juice before bed had higher melatonin levels and better quality of sleep. For a light nighttime snack, try this nutty trail mix. In addition to the dried tart cherries, the almonds in the trail mix are rich in melatonin. Sweet dreams everyone, unless you’re super allergic to both cherries and almonds like I am! Get our Nutty Trail Mix recipe.

Berries – High Blood Pressure

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We have jobs, families, and (lack of) love lives that seem to know how to tickle every. Last. Nerve. So, if your blood pressure is a bit higher than you’d like it to be, berries – especially blueberries – are a delicious and easy way to lower your blood pressure and reduce your risk of hypertension. Berries make a sweet dessert, a great addition to a heart-healthy salad, or the perfect topping on your morning oatmeal. Here’s a healthy blueberry smoothie to bring your blood pressure back down! The spinach in the smoothie is a blood pressure bonus, as spinach is known to reduce hypertension. A tip: use skim milk in the smoothie; it’s healthier and much better for your heart! Now maybe you won’t feel your blood boiling the next time you hear “Are you seeing anyone these days?” Get our Healthy Blueberry Smoothie recipe.

Matcha – Low Energy

Chowhound

When it’s one of those days where you just feel sluggish, matcha is the perfect source of longer-lasting natural energy. Don’t be deterred by the fact that it looks like grass – it’s delicious, I swear! It’s also a great substitute for coffee (seriously, don’t even talk to me until I’ve had my morning matcha). Add matcha powder to room-temperature or boiling water for an on-the-go boost, or try this bittersweet, homemade matcha and grapefruit iced tea. The vitamins and minerals found in grapefruit are also a great energy source, so this tasty tea will have you feeling great! Get our Pink Grapefruit and Green Tea Drink recipe.

Avocados – Stress and Anxiety

Chowhound

Fellow millennials, rejoice! Now you have an excuse for putting avocado on literally anything. Avocados are high in B vitamins that help reduce anxiety and stress. Make your own avocado toast in the morning, or follow this recipe for a summery chipotle avocado dressing. My advice: carry a bottle of that dressing with you everywhere you go so you can put your own stress relief on everything you eat. Get our Chipotle-Avocado Salad Dressing recipe.

Mangoes – Breakouts

Chowhound

You may have heard that mangoes are the superfood of superfoods. Well, it’s true! Mangoes have been linked to diabetes and cancer prevention, and are a natural immune booster and cholesterol regulator. If that doesn’t sway you, mangoes are also great for the skin. The vitamins and minerals are proven to prevent pimples and clear pores. You can actually use mangoes directly on the skin, but if you don’t want to have to explain why you’re rubbing yourself with a mango, try this spicy jicama, mango, and grapefruit salad. Get our Spicy Jicama, Mango, and Grapefruit Salad recipe.

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15 Tips For Throwing the Ultimate Labor Day Party

Labor Day is the holiday that brings the long hot days of summer to a close. Say farewell to the season in festive style by throwing a Labor Day party that will long be remembered for its relaxed atmosphere and festive spirit. Keeping it simple and planning ahead will ensure that the host remains as happy and carefree as their guests.

Labor Day, a time when our nation’s workers are honored, officially became a federal holiday in 1894 and countless Labor Day parties have been thrown in the century since. Ensure that yours is an affair to remember by following these simple tips.

Denise Vivaldo, food stylist and author of the book, Do It For Less! Parties: Tricks of the Trade From Professional Caterers’ Kitchens, and caterer and party planner Jamie McFadden of Cuisiniers offer their best advice to our list of no-fail suggestions for hosting the ultimate Labor Day party.

1. It All Begins With the Invite

The first step in planning a successful Labor Day party is ensuring that your guests have enough time to add the event to their busy summer calendars. McFadden advises that you “notify all invitees by phone, email, or US mail at least 10 days prior to your celebration. Request that they respond with ‘regrets only.’” He says to “invite an array of friends and family to ensure that many conversations will be struck and possible new friendships made. Introduce those who do not know one another and point out anything they may have in common.” In order to avoid the awkward moment when a guest forgets the name of someone they met earlier in the day, consider having guests fill out a tastefully designed name tag that includes a note about how they know the host.

2. Plan Ahead

“I believe that when the hostess has fun, the guests have fun,” says Vivaldo. Keep it easy on yourself during the day of the event so you can enjoy the festive occasion too. McFadden suggests that hosts ‘prepare menu items that are easy to eat and do not require a knife. Also, have an 80/20 mix of cold food to hot food.  This keeps you from a lot of last minute cooking when you should be mingling with your guests.” Select simple, make-ahead recipes and remember that you don’t have to make everything yourself. No one will judge you for offering pre-made salads, dips, or desserts—and if they do, you don’t want them at your party anyway!

3. Don’t Forget the Garnishes

Chowhound

Consider placing pots of mixed herbs at eating stations along with colorful scissors and instructions to your guests to snip their own garnishes. Scatter about tiny bowls of flavored sea salts along with Mason jars of fun and colorful pickles.

4. To Drink Or Not To Drink?

Chowhound

Don’t forget about keeping the children at your party, along with adult guests who do not drink, hydrated and happy. Offer a station of homemade sodas, iced tea or lemonade, sparkling water, and a variety of freshly squeezed juices and garnishes such as citrus slices, berries, and crystallized ginger. Set out cocktail glasses and swizzle sticks, label everything clearly, and write a note on a small chalkboard encouraging guests to make their own mocktail. Also offer plenty of bottled water to keep all of your guests well hydrated.

5. Tag It

Regardless of whether guests are drinking alcoholic or nonalcoholic beverages, offer baskets of tie-on tags and a few pens so guests can label their glass and keep it with them throughout the day.

6. Keep It Simple

Consider opting out of a formal meal, both to retain your own sanity as well as to encourage more socializing. “Unless you are serving a formal sit-down dinner, do not provide a seat for every guest.  When people sit they stop mingling and only chat with the person sitting next to them,” says McFadden.

7. Keep Them Moving

Scatter food and drink stations throughout your party area in order to keep traffic flowing and avoid a log-jam. McFadden says “this also forces your guests to move around and get to know each other.” Offer trays of food that are easy to refill throughout the day so guests can eat at their own pace.

8. Chalk Menu

Place a chalkboard in a central spot in your event space identifying the dishes being offered in colored chalk. If you have artistic talents, decorate your board with a few floral flourishes.

9. Neutrals With Pops of Nature’s Color

Keep your decor neutral and elegant. Natural fabrics like burlap and linen or brown butcher’s paper enable the colors in your food and beverages to standout. Scatter potted plants throughout the space. Their vibrant green leaves will pop against a neutral background. Freshly cut flowers will finish off your decor simply and beautifully.

10. Don’t Forget the Kids

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Summer games are easy to execute and will keep the wee ones in your group as entertained as their parents. “I want my friend’s children around, but I also create a game room, so they will enjoy themselves and other kids. Offer them juice, fruit, and a cookie bar. I have even hired a babysitter to keep them safe and sound and to let their parents relax,” says Vilvaldo. Hula hoops, corn hole, or a beanbag toss are fun games for children. Croquet, bocce ball, or outdoor pictionary that includes a large chalkboard and colored chalk are fun for all ages.

11. Music

Keep the music playlist light and buoyant. Don’t fret too much about it by letting the internet do the work for you. “Preselect a great playlist for your event. If using Pandora, I suggest Sunday Brunch Radio,” says McFadden.

12. Blowing In The Wind

Don’t let weather ruin the festive day. Set up a party tent to offer guests shade and protect them from a rainshower. Offer sunscreen to avoid sunburns and weigh down items such as tablecloths and napkins to prevent the wind from carrying them away.

13. Keep The Pests Away

Nothing dampens the spirit of a festive party faster than unwanted pests. Offer guests Deet-free bug wipes and burn citronella candles in various areas throughout your space.

14. A Smooth and Festive Transition

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Be ready for your party to transition from daytime to night. Scatter blankets throughout the space to counter cooler evening temperatures, have candles and matches on hand to set the evening mood, pre-arrange torches throughout the space and for a full-blown nighttime party, offer sparklers. They are surefire ways to delight the children in your group.

15. Don’t Forget the Toasts!

There’s no better way to commence a festive Labor Day party than by toasting to your guests. It’s a way to honor them and spark a celebratory note. McFadden says “right before you open any food stations or serve dinner, and the majority of your guests have arrived, I suggest stepping out of your comfort zone and toasting your guests. One of my favorites goes like this: ‘there are tall ships and small ships and the ships that sail the sea, but the best ships are friendships and long may they be!'”

— Head photo: Pexels.

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Where Do Hot Dogs Come From?

Let’s get frank.

“Where do hot dogs come from?” may not be a question you find yourself asking often (or ever, tbh), but it’s one asked by millions—yes, millions—of Google users during summer grilling season. And if you’re anything like one of the curious cooks who’s turned to the internet for increased hot dog knowledge, we know what you’re probably thinking: “ground-up American pork byproducts like stomachs, snouts, and hearts molded into a phallic shape.”

For that answer, you’d be partially correct. Hot dogs were named after a New York Journal cartoon depicting a dachshund nestled between two buns, but the term “frankfurter” actually comes from Frankfurt, Germany, aka the birthplace of the celebrated sausage wiener.

But what about the mystery meat?

While ingredients vary by company, The National Hot Dog & Sausage Council claims that most hot dogs start as “trimmings.” No, these are not your favorite Thanksgiving Day sides combined to create a casing-wrapped meaty treat. Instead, they’re the “lower-grade muscle trimmings, fatty tissues, head meat, animal feet, animal skin, blood, liver and other edible slaughter by-products.” Have you put down that bottle of yellow mustard yet?

Once trimmings (pork and beef being of higher quality than mechanically-separated chicken and turkey) are pre-cooked to help remove the meat from bone and eliminate bacteria associated with butchering, they’re ground up in a machine, emulsified into a paste, and then mixed with salt, starches, spices, and sweeteners. Water is added to for a smoother consistency, which makes the dogs easier for pumping into their respective casings (either cellulose or natural). Before inspection and distribution, cellulose casings are removed for “skinless” varieties while natural casings (the animal’s cleaned intestines) are left in tact. It’s how you get that “perfect crunch.”

And that’s basically it, folks. An American classic grilled, topped with the most random of condiments, and plopped onto a bun for your satisfaction.

If we haven’t completely ruined your appetite, check out a few of our favorite hot dog recipes below. You may need to cover your eyes before consuming, but it’s the culinary patriotism that counts, right? Right.

Pizza Dough Dogs

Chowhound

Anything tastes on good pizza, so pizza dough must taste good on anything. We’re not entirely sure if we agree with that logic, but in honor of National Hot Dog Day on July 19, we’re rolling with it. Literally. Get the recipe.

Corn Dogs

Chowhound

This is about as American as you’re going to get. Processed pork that is breaded, deep fried, and then dunked in sugary sauces? God bless us and all of our nation’s cardiologists. Get the recipe.

Bison Chili Cheese Dogs

Chowhound

Because meat obviously needs more meat. Go big or go home when it comes to hot dogs. Apparently that’s the only way to do them. Get the recipe.

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What Is the Difference Between Ceviche and Poke?

Cioppino and bouillabaisse, bruschetta and pan con tomate, pancakes and crêpes. You might call them cross-cultural culinary cousins—two different cuisines’ take on a similar dish. And although one can be used as a reference point to help describe the other, it’s important to remember that some things are always “lost” in translation. Different key ingredients used, slightly different techniques implemented, alternative presentations, etc. It’s something I recently had to reconsider after claiming that poke is like a Hawaiian version of ceviche. Sure, there’s the big no-brainer likeness: both are made using diced, marinated raw fish. But do they have anything else in common? Let’s take a look and see if it really is a fair comparison.

Obviously, the two claim different regional roots. Poke (pronounced poh-keh) is native to Hawaii, the name translating to “to cut or slice” or “to section” in the local dialect. Ceviche, on the other hand, is indigenous to Latin America and the Caribbean. Although you can find variations throughout the regions, the dish is particularly popular in Ecuador, Mexico, and Peru (the latter even claims the dish to be a part of the country’s national heritage).

This, of course, impacts the ingredients and flavor profiles used in the dish. Poke has a distinctly Asian influence—the cubes of fish are traditionally marinated in soy sauce and sesame oil—whereas the fish in ceviche is typically dressed with citrus juice and seasoned with fresh herbs, pepper, onion, and sometimes tropical fruit as well. And that’s another thing: while both are considered raw fish dishes, the citric acid from the juices used in ceviche actually denatures the proteins in the fish and cooks it in a way. Because of this, it’s important to pay attention to timing when marinating the fish: Too little and you’ve basically got diced sashimi, too much you risk overcooking. Most sources say the sweet spot is between 10 and 15 minutes, maybe 20.

And exactly what kind of fish are we talking here about anyway? While you can find versions that feature salmon, octopus, and yellowfin tuna, poke is most commonly made using sushi-grade ahi tuna. (Of course, given that these are raw dishes, the quality and freshness of fish is paramount in both cases.) The range of seafood used in ceviche varies more widely. Fish like halibut, snapper, grouper, and sea bass are quite common, as well as calamari and shellfish like shrimp and scallops.

Last but not least, there’s also presentation to consider. Eaten as a small appetizer or quick snack, poke can be served on it’s own, often topped simply with sliced green onions. Frequently though, you’ll see it presented as a bowl on top of sushi rice and accompanied by a variety of garnishes like seaweed salad, sliced raw carrots and cucumber, avocado, and sesame seeds. Ceviche can be eaten on its own as well but is commonly served in a chilled bowl alongside plantain or tortilla chips, enjoyed almost like a dip, or on a fried corn tortilla as a tostada.

So in the end, while it looks like there’s more that separates than unites these two dishes, you can’t argue that they’re both equally delicious. Just check out the following recipes if you have any doubts.

Snapper Ceviche with Chiles and Herbs

Chowhound

One of the best things about ceviche is how truly little effort it requires to make. It’s as simple as: Prepare mise en place and combine. Aka the perfect low-stress, no-“cook” light appetizer that never fails to impress. This classic version relies especially on the brightness of fresh herbs and a combination of citrus juices to really pop. Get our Snapper Ceviche with Chiles and Herbs recipe.

Curried Calamari Ceviche with Mango and Avocado

Chowhound

If you’re still on the slightly squeamish side of the fence when it comes to eating raw seafood, this ceviche is for you. The calamari is quickly poached before being tossed with tangy-spicy-sweet combination of grapefruit and lime juices, curry powder, serrano chile, radish, and mango. Spooned into half of a pitted avocado, the edible bowl effect really makes it a showpiece starter for a summer feast. Get our Curried Calamari Ceviche with Mango and Avocado recipe.

Halibut Ceviche with Watermelon

Chowhound

Proving it can be so much more than just a classic summertime dessert, juicy watermelon adds cool freshness and mellow sweetness to balance the powerful punch of jalapeño, red onion, lime juice in this halibut ceviche. Get our Halibut Ceviche with Watermelon recipe.

Shrimp Ceviche Tostada

I Wash You Dry

Nine times out of ten, ceviche recipes will call for serving the dish with a side of chips, usually tortilla or plantain. This variation semi-reinvents the wheel by presenting the ceviche as a tostada, serving the citrus-cured shrimp mixture on a crunchy corn shell. Get the recipe.

Tuna Poke

Chowhound

A combination of marinated ahi tuna, white rice, seasoned seaweed salad, creamy avocado, and slices of crunchy raw carrot and cucumber, it’s no wonder this classic Hawaiian dish is often described as a kind of deconstructed sushi. Get our Tuna Poke recipe. (And if spicy tuna is more your thing, try this interpretation that serves the poke in a lettuce cup.)

Kimchi Ahi Poke Bowl

Betty Liu

Pump up the umami volume with this Korean-inspired poke bowl that uses chopped kimchi to add heat, crunch, and savory funk to the diced tuna mixture. Get the recipe.

Easy Salmon Poke Bowl with Brown Rice

Chowhound

It’s not like poke is exactly unhealthy, but this salmon variation goes the extra  good-for-you mile by substituting the traditional sushi rice for brown rice. The heartier, nuttier grain plays nicely with the savory marinade and texture of the accompanying fresh veggies. Get our Easy Salmon Poke Bowl with Brown Rice recipe. (Of course, if you’re a fan of the grain switch-up concept, you should also check out this clever recipe that swaps quinoa for rice.)

Spicy Tofu Poke Bowls

Margaritas In the Rain

This nontraditional, vegetarian take on the dish nixes the fish in favor of tofu that gets marinated with soy sauce, sesame oil, chili garlic sauce, and ginger. Tossed with seaweed and green onion and served over white rice, the tofu has a soft, bouncy texture and clean flavor that makes it a smart substitution for the seafood averse. Get the recipe.

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What Is the Difference Between Italian Meatballs and Swedish Meatballs?

If you’re trying to trace the branches in the family tree between polpette and kottbullar (aka Italian and Swedish meatballs), there’s no better place to start than with the meat of the matter: The blend. With both, the guidelines for the meat mixture are a little fuzzy and a lot personal.  Like, my grandma’s recipe versus your grandma’s recipe, this has been in our family for generations and is the only true authentic (God that word makes me nervous) meatball, kind of personal. Ground beef, pork, and veal are the main players in both styles. Swedish blends are most commonly dominated by a 50-50-ish pork and beef combo (though veal and even venison are sometimes included), while Italian versions, especially those you find in the States, typically dance around with a proprietary ratio of the Big Three.

As in life, size matters when it comes to distinguishing Swedish and Italian meatballs. The former are generally shaped to be much smaller in size—think, golfball-sized, or like a hearty teaspoon. You want to be able to easily pick one up with with a toothpick and not have it feel like a deadlift exercise. Italian meatballs are generally larger in size (except, perhaps, if they’re being served as a component in a soup), and Italian-American meatballs, if you care to make the distinction, are even larger. I know, “color me surprised,” said no one. Apparently the stateside renditions originated by Italian immigrants in New York started off more modestly sized, as you’ll still find them in Italy, but since have ballooned up like Violet Beauregard in Charlie and the Chocolate Factory. Think somewhere in the range of a tennis ball or average-sized fist.

Seasoning is another good way to draw a line in the sand between these two iconic meatball styles. While both varieties mix in onions and a panade (milk-soaked bread), Swedish meatballs traditionally use spices like allspice, nutmeg, white pepper, and sometimes ground ginger as flavoring. Italian meatballs classically call for grated Parmesan or Pecorino, as well as garlic and and chopped parsley; sometimes fennel seed and dried oregano are also added to up the ante.

Of course, sauce is a big part of the flavoring component that sets the two a part. Italian meatballs are famously served in a bright, tangy, often chunky tomato sauce (marinara to the layman) whereas Swedish meatballs are cooked in a rich, roux-based gravy made with beef or bone broth and sour cream.

While different, both types of meatball are fairly versatile in terms of presentation and serving style. If you’re a fan of the 60s-era cocktail party, you’ll remember that Swedish meatballs make a great pass-around appetizer, served simply on a toothpick. Of course, as a main dish, they’re more typically served over German-style egg noodles or with potatoes and a side of lingonberry jam. Italian meatballs come in a wider variety of outfits, so to speak. Though in Italy they are often served simply, on their own and garnished with fresh grated cheese and sprinkled with herbs, in the U.S. you’ll find them in a nest of spaghetti—duh—but also baked into a pasta casserole, over creamy polenta, sliced on pizza, stuffed into sandwiches, and even swimming in soups.

Alright enough talk, let’s get the ball rolling on some recipes already!

Italian Meatballs

Chowhound

Just as good as Nonna used to make ‘em, these fork-tender, herb-studded meatballs in tomato gravy are equally delicious on their own, over pasta (get our Spaghetti and Meatballs recipe), smothering creamy polenta, or stuffed into a sandwich. Get our Italian Meatballs recipe.

Meatball and Spinach Ravioli Bake

Drizzle & Dip

Spaghetti gets all the fame and glory when it comes to meatball-pasta combos. And I get it, I really do, but don’t you sometimes want a heartier, more substantial pasta partner? If you replied ‘yes’ then you need to check out this semi-homemade-style recipe that gives you something more creative to do with fresh ravioli than throw a sauce over it and call it a day. Homemade meatballs, marinara, and spinach ravioli, covered with cheese and baked in a skillet like a casserole. Genius. Get the recipe.

Meatball Sub

As much as I love spaghetti, there may be no vessel better suited to stand up to the formidable Italian meatball than an crusty, chewy hoagie roll. Like peas in a pod. (Er, well, I mean…you get the idea). Slices of fresh mozzarella are draped over the saucy sandwich before a quick spin under the broiler, creating a swoon-worthy bubbly, blistered top layer of cheese. Get our Meatball Sub recipe.

Cheesy Garlic Bread Meatball Sliders

The Comfort Kitchen

Let’s not forget that meatballs make a mighty fine substitute for a hamburger patty too, as these sliders prove. Parmesan and herb-dusted garlic bread, a classic meatball-and-gravy accompaniment, is reimagined here as a sandwich bun. Get the recipe.

Meatball Pizza

The Candid Appetite

There seems to be no end to the myriad examples of what a happy marriage meatballs and carbs have. They’re just perfect together. Like with this pizza, where beefy little bite-sized meatballs take center stage on a star-studded surface of savory-sweet tomato sauce, mozzarella, pepperoni, and fresh basil. Definitely a fork-and-knife kind of pie. Get the recipe.

Italian Wedding Soup

Good + Simple

Speaking of meatballs and happy marriage, we would be remiss not to give Italian Wedding soup its proper dues. The nuptials-inspired name comes from the Italian phrase, ‘minestra mariata,’ which apparently refers to the soup’s winning combination of broth and greens. But let’s be honest, this marriage would be nowhere near as happy without the inclusion of juicy meatballs. Get the recipe.

Swedish Meatballs

Chowhound

When your craving for meatballs leans more on the side of creamy white sauce than zesty tomato, give this recipe a try. The traditional, small beef and veal meatballs are served with a tangy sauce made from a combination of beef broth, a little flour, and sour cream. Enjoy them as a stand-alone dish (present on toothpicks and pass them around at your next cocktail party), or, even better, over a bed of egg noodles, or with a side of mashed potatoes and a dollop of  the traditional lingonberry jam. Eat your heart out, Ikea. Get our Swedish Meatballs recipe.

Creamy Swedish Meatball Pasta Bake

Table for Two

Comfort food is this Swedish spin on baked ziti with meatballs: juicy little nutmeg and allspice-seasoned meatballs; rich, creamy gruyere cheese sauce; chewy rigatoni noodles that trap said sauce and whose little peeking-out edges crisp up in the oven. I mean, seriously, when’s dinner? Get the recipe.

Venison Swedish Meatballs

Holly A. Heyser

This gamier approach to Swedish meatballs suggests mixing your own blend of venison meat and pork fat instead of the more ubiquitous ground beef. Another interesting tweak? Adding the lingonberry jam into the sauce itself (yes please, sweet and savory) as opposed to just presenting on the side. Get the recipe.

Slow-Cooker Swedish Meatballs

Whitney Bond

If you’re more of a one-pot-wonder kind of cook (ok, this actually calls for two: a skillet and a crockpot) then this minimal mess recipe is for you—mix, shape, and sear meatballs; start sauce; combine and come back to a couple hours later. It kind of has that retro, throwback appeal that speaks to the dish’s 60s-era cocktail party heyday. Get the recipe.

Vegetarian Swedish Meatballs

Joy the Baker

It’s cheating a little, yes, but these Swedish-inspired meatless balls deserve props for using a smart combination of cooked lentils and mushrooms to give the dish a more savory flavor and heartier texture. Get the recipe.

Head photo illustration by Chowhound, using: Flickr/Flickr

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How to Make the Food You See in ‘Game of Thrones’

Winter may have arrived in Westeros, but that’s not going to stop our favorite Game of Thrones characters from indulging in their favorite sweets, meats, and goblets upon goblets of various boozes. (Or at least that’s what we assume. Not even a White Walker seems like it’d stand in the way of a Lannister, Stark, or Targaryen and his or her meal.)

To celebrate the premiere of season seven, we’ve created a video (above) that highlights some of the interesting cuisine that we’ve encountered in seasons’ past. From decadent desserts and entrees to no frills campfire delicacies (Ed Sheeran rabbit, anyone?), the food has certainly been unique. We’ve rounded up some of the most notable dishes below, along with recipes that you can try for yourself.

Lemon Cakes

Chowhound

We envision lemon cakes to look more like lemon-filled Zebra Cakes, but a lemon cupcake with lemon-cream cheese frosting is the modern-day equivalent. And frankly, we’re pretty happy with that. Get the recipe.

Kidney Pie

Gusto TV

You may be reluctant to try kidney pie, but what if we suggested a dish with tender steak and dark beer (also GOT appropriate)? Does that pie sound so terrible now? If not, get the recipe. If so, opt for a cherry or apple pie. Those are probably more up your alley.

Pork Sausage

Chowhound

Sure, its association with the show may send shudders down any man’s spine, but there’s no denying the deliciousness of pork sausage. If you’ve been searching for a homemade variety that you can cut, blend, and grind by hand (we know, we know), try this recipe for traditional bratwurst.

Oysters, Clams, and Cockles

Chowhound

Braavos has its fair share of seafood (just ask Arya) and Westeros has its fair share of wine. Combine the best of both worlds with this oyster dish featuring a prosecco mignonette. You won’t get drunk, but your breath will certainly rival that of a dragon. Get the recipe.

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TWIX Dark

TWIX® Dark, TWIX® White and TWIX® Peanut Butter varieties will all be joining original caramel TWIX® on store shelves by the end of 2017.

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How Yoga Influences Culinary Trends

Ayurveda is a complex holistic approach to restoring balance in a person that includes physical, mental, emotional and spiritual elements.

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7 Fried Rice Recipes That Will Blow Chinese Delivery Away

Among other reasons—laziness, convenience, a seemingly uncontrollable desire to take every opportunity to blow through my meager disposable income—I turn to delivery when I have a craving for a dish that I don’t have the skill and/or time to make at home. Like soup dumplings. Or sushi. And pretty much all Indian food.

But there are a couple classic takeout dishes I feel confident enough to claim from the pros and tackle on my own. Take fried rice, for example.

If you’re too tired to go to the grocery store and just want use up whatever random odds and ends of ingredients that have been accumulating in your fridge, like a culinary MacGyver, fried rice is the perfect solution. It’s actually even recommended that you use leftover, one- or two-day-old refrigerated rice as a base over a hot, freshly made batch. This is because when the grains are chilled, they separate more easily and therefore are less likely to clump together and lose the integrity of their texture (aka become a mushy blob).

While it’s generally quick and easy to assemble, with little room for egregious, no-turning-back-from-this errors, there are a couple pro tips to keep in mind. If you are making the rice yourself ahead of time (instead of, say, using the leftover boxes of white rice from when you ordered Chinese takeout a couple days ago, *no judgment*), make sure to cook with medium to long-grained rice instead of short, glutinous rice which is tends to be much stickier. In case you couldn’t tell, sticking is your biggest opponent when it comes to this dish. Aside from choice of rice, you can also reduce the likelihood of ingredients sticking together by working in a large pan (or wok or skillet or dutch oven, the key here is for it to be large) and not overcrowding the surface with too much stuff (read: don’t work in giant batches). Oh, and make sure to pre-heat your pan and oil on high.

Below we’ve compiled some favorite fried rice recipes to assist and inspire you in your takeout hackery.

Slow-Cooker Fried Rice

Chowhound

We resort to takeout because it’s easy. And convenient. Because it requires little to no effort and you’re too tired to cook tonight. But what if making your favorite takeout dish at home was easy, and convenient, and the only effort it took was throwing a bunch of ingredients in your slow cooker and basically forget about it for an hour and a half? That’s this recipe for crock pot fried rice.  Get our Slow Cooker Fried Rice recipe.

Kimchi and Shrimp Fried Rice

Chowhound

The bold-flavored Korean condiment adds a welcome dose of spice, crunch, and savory funk to this classic dish. Get our Kimchi and Shrimp Fried Rice recipe.

Pulled Pork Fried Rice

I Am A Food Blog

You won’t find any of those dinky little pieces of pork synonymous with Chinese takeout fried rice in this recipe (you know, the ones with the curious hot pink-tinted fringe?). Instead, here, leftover pulled pork is cleverly repurposed to create a true meat lover’s fried rice. Get the recipe.

Extra Vegetable Fried Rice

Cookie and Kate

Loaded with good-for-you ingredients (Snow peas! Asparagus! Carrots! Broccoli! Cabbage! Spinach! Bell Pepper!), this veggie-packed fried rice won’t have you feeling guilty about going back for seconds. Get the recipe.

Breakfast Fried Rice

Hapa Nom Nom

Fried rice gets the breakfast for dinner treatment in this recipe, which mixes in bacon and subs out the more traditional scrambled eggs for a food-porny, runny-yolked fried egg on top. Get the recipe.

Crab Fried Rice

The Woks of Life

A traditional Thai variation on fried rice, this recipe keeps things simple and focused by making the pieces of sweet-sea savory lump crab the only star ingredient. Seasonings like garlic, ginger, soy sauce, and fish sauce are applied with a delicate touch, but if you’re a fan of spice, feel free to get a little liberal with the chili oil. Get the recipe.

Ginger Fried Rice

Momofuku For 2

Adapted from a recipe by famed chef Jean-Georges Vongerichten, this minimalist-ingredient fried rice is a clever way to spruce up leftover white rice. Lightly crisped ginger and garlic add aromatics and a delicate crunch, and the fried egg on top just seals the deal. Get the recipe.

— Head photo: Cookie and Kate.

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