We all have that one recipe we love to make that calls for room temperature eggs. Leaving your eggs out on the counter or at least taking them out of the fridge before you start baking is best practice—but how long on the counter is too long? If you don’t remember how much time has passed and those eggs have been sitting out for a questionable amount of time, are they still safe to use? We reached out to the experts at Eggland’s Best to finally get an answer.
When searching for dinner inspiration, it’s easy to always look for what’s new and now, but sometimes it’s worth looking to the past. While the trending recipes have a time and place, nothing scratches the comfort food itch like the dishes you grew up with (whether that was in the ‘50s, ‘60s, ‘70s, ‘80s, or beyond).
It’s not uncommon for retro recipes to have some pretty out-there names. From Frog Eye Salad to Broken Glass Cake, these titles often sound strange and even inedible, but don’t fear—their names typically nod to the recipe’s unconventional appearance. That’s certainly the case for Porcupine Meatballs, a beloved retro recipe we’d argue is long overdue for a comeback.
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.
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.
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.
Book Reviews by the Reluctant Retiree 