These top-rated recipes are tried-and-true chili cook-off winners. And they could be your ticket to a blue ribbon, too. From classics to spicy new favorites, you’ll want to try all of these prize-winning chili recipes.
Let’s start with an apology. We’re sorry we didn’t bring this hack to you back in November. This was before all the holiday cheese boards and charcuterie boards. Trust us, if we had known about this trick back then, we would have shared it with you.
Fortunately, cheese isn’t just a holiday food. It is everyday food for many of us. There are always occasions to make cheeseboards. Some occasions include birthdays and anniversaries. Valentine’s Day, an Oscar party, and the big bowl game are other examples. Even an average Tuesday is a good time, to name a few.
If you always volunteer to bring the cheese to an event, you should know about this trick. You like your cheese boards to look professional with uniform slices.
This viral cheese-cutting tip that spread.the.grub posted on Instagram is so simple and so genius.
Here’s how it works. Grab a dinner fork (any regular old dinner fork). Grab your block of cheese. This trick seems like it would work best with a semi-hard cheese such as Cheddar, Gouda, Swiss, or provolone. It wouldn’t work very well with a soft goat cheese or Brie that isn’t easily sliceable. Hard cheeses, such as Grana Padana or Parmesan, would probably crumble under the knife.
But for those cheeses that are cut into slices cleanly, this method will make easy work out of uniformity.
You’re in the thick of winter’s chilly embrace. After a long day, all you want is to enjoy a warm, satisfying meal. You desire to curl up under a blanket and spend quality time with loved ones. You’re craving something simply scrumptious. However, you’re not in the mood for time-consuming activities like seasoning, marinating, chopping, mincing, pureeing, or frying. These are activities you might normally enjoy on the weekends. Your goal: a warm, comfy, easy night at home.
Well, you’re in luck because we’ve rounded up 25 of the tastiest easy-to-make winter dishes. We made sure to include soul-nourishing dishes from an array of culinary traditions. Whether you’re craving spicy aromatic Indian, traditional Italian, mouthwatering Mexican, or classic American, we have recipes for each. Each one is sure to hit the spot on your cozy winter night in.
Find more recipes like this on my companion blog, “Good Food, Good Meat, Good God, Let’s Eat!”
These ground beef casseroles offer quick-and-easy comfort food that everyone in your family will love. From a grandma-style hamburger casserole recipe to an easy Mexican casserole recipe, there’s a ton of variety for your next weeknight dinner. Even better, many of these recipes freeze like a dream so you can store them away for last-minute meals. Keep reading for our favorite casserole dishes that all feature ground beef.
Find more recipes like this on my companion blog, “Good Food, Good Meat, Good God, Let’s Eat!”
By Ann Walczak
Published on October 29, 2024
I’m not sure what the original snack food was, but as far as I’m concerned, it’s potato chips. Thin, crispy, salty to the max, and good on their own or as a vehicle for dips, there’s really no limit to their enjoyment. Pour them into a giant bowl for party sharing, toss them next to (or even in) a sandwich for lunch, or wedge a bag into the center console of your car to keep commute crankiness at bay.
Now, you might be thinking (as I admittedly did when starting this assignment), how different can potato chip brands really be? Don’t they all use pretty much the same ingredients? They sure do. Though there are some discrepancies in types of oils and in kettle-cooked vs. fried or flat vs. ridges, it’s not like we can dive deep into flavor notes here. How the chip tastes is still paramount, but this ranking will lean much more heavily on things like texture, crunch, and what the eating experience is like, re: snackability.
For this test, I sampled chips as plain as they could get. No added flavors, no ridges, no nothing, except the potatoes themselves and however heavy a dash of salt the brand deemed appropriate. Let’s dig in.
Book Reviews by the Reluctant Retiree 