Tag: Cookbooks

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Our Most Saved Recipe for the Super Bowl Ever

Posted on by Reluctant Retiree

When it comes to the Big Game, there’s one thing on my mind, and it’s not the score or even the halftime show—it’s what’s on the table. I am firmly in the camp of what I call a HFTFF (Here for the Food Fan) and while I could care less about the teams playing, I am deeply invested in the menu. Whether you’re a serious football fan, or more like me, you’re probably in the throes of menu-planning for Super Bowl Sunday at the moment. So why not dig into the Allrecipes archive for our most-saved recipe for the occasion? Here’s the recipe our community members have been saving more than other for the Super Bowl, year after year after year.

Allrecipes

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The Secret Ingredient Behind Your Grandma’s Best Recipes

Posted on by Reluctant Retiree

Ever wonder why Grandma’s cooking tastes so good? Of course, it’s because it is made with a lot of love. But it’s also sometimes made with ingredients we don’t necessarily want to know about. Case in point? My Nana’s favorite dip.

I grew up my entire childhood eating a dish called Liptauer, an Austrian cheese spread typically made with quark or another soft cheese, plus butter, paprika, other spices, and — in my grandma’s case — one particularly pungent ingredient. I happily gobbled the dip down on nearly every visit to her house, enamored with the creamy texture and mild, salty flavor. It wasn’t until I was older that I made the mistake of asking her what made my beloved Liptauer so good. The answer? Anchovies.

Allrecipes

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Stop Storing Avocados in Water — We Tried 3 Other Hacks to Prevent Browning

Posted on by Reluctant Retiree

When you slice into a perfectly ripe avocado, you likely find yourself in the common predicament of how to keep the other half as green and fresh as the one you’re using. A recent TikTok trend had us all believing this problem was solved. All you do is submerge the cut avocado in a sealed container full of water in the fridge for a perfectly green avocado days later, but we can’t recommend it.

A representative for the FDA told Good Morning America that any residual human pathogens left on the surface of the avocado skin (like listeria or salmonella) might multiply in the water, which could lead to dangerous food-borne illnesses.

Plus, you’re left with a water-logged avocado. Instead, we tried three other ways for saving avocados for your next avocado toast, avocado salad, or guacamole.

Allrecipes

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Deadly Foods or Kitchen Folklore? 8 Food Items to Approach With Caution

Posted on by Reluctant Retiree

As children, we’re often warned not to eat certain things because “they’re poisonous.” And I started wondering if those warnings had any basis in fact, or if they were nothing but a combination of hand-me-down myths, and an easy way for parents to scare children into behaving. As it turns out, most of the things I was told were poisonous were indeed, to one degree or another, poisonous. Though most will not cause death, they will often produce enough gastrointestinal distress that you might THINK that you’re dying.

Here are some of the most commonly cautioned food items that do, in fact, have a touch of toxicity.

Allrecipes

Posted in #allrecipes

How to Cook Sausage

Posted on by Reluctant Retiree

Wondering how to cook sausage? Fresh sausage is easy to cook – you can grill them, bake them in the oven, or cook them in a skillet on the stove top. We describe each method in detail so your sausages will turn out perfectly no matter which way you choose.

Allrecipes