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Daniela Jordan-Villaveces For the Rancho Gordo founder, dinner often means cooking food that’s about to go (and, of course, beans) We all could use a little dinner inspiration — even Ali Slagle, who dreams of dinner . In “Dinner Is Served,” she asks colleagues about one night when they somehow transformed ingredients into dinner with all this life going on. This month’s installment: Steve Sando and his company Rancho Gordo have been supplying and promoting heirloom beans and grains from Napa Valley for over 20 years, but during the pandemic, bean freaks proliferated and his sales skyrocketed . His subscription bean club has swelled to 20,000 members, with a waitlist (it’s now the shortest it’s been in a long while…if you want to sign up). So often my cooking is a race to use up stuff that’s about to go. I think food waste is really sinful and so I really try to not waste anything. Last night I had nuts and cheese for dinner, and the night before that I also wasn’t really i

Fishwife founder Becca Millstein. | Eva B. Ross Becca Millstein went from negotiating brand deals in the music industry to dealmaking with fishing companies and canneries for her brand Fishwife In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Today’s installment: Becca Millstein. You may have noticed that tinned seafood is having a moment . While it’s always been a beloved delicacy in Portugal and Spain, restaurants and shoppers in the U.S. have only developed a taste for preserved fish in recent years. That’s when Becca Millstein made a crucial observation: None of the high-quality tinned seafood brands gaining popularity were American. She decided to change that. Millstein, who was working in the music industry at the time, teamed up with her TV writer friend Caroline Goldfarb to found Fishwife at the height of the pandemic. The Los Angeles-based business — named for a 16th-century term f

These pumpkin chocolate chip bars are the perfect fall treat! They bring in that classic pumpkin flavor with their soft and delicious texture and chocolaty taste. I bet you won’t be able to stop at just one! I love a good pumpkin treat… It may actually be the entire reason why fall is a favorite season of mine! If you love pumpkin treats too then, you have to try out these super easy pumpkin cookies , this delicious pumpkin dump cake , and these pumpkin cinnamon rolls ! What is a Pumpkin Chocolate Chip Bar? This pumpkin chocolate chip bar recipe is SO good!! If you love a soft and delicious dessert that melts in your mouth and is delicious and sweet… Then these dessert bars are for you! They are easy to make and similar to pumpkin chocolate chip cookies but in a bar form! Not only that, they are even easier to make! This recipe is simple, and you probably already have all of the ingredients in your pantry! Especially if you are like me and stock up on pumpkin puree at the begin

This decadent dessert is everything you love about German chocolate cake in one easy-to-make pie! Layers of chocolate custard, perfectly sweet shredded coconut, and salted pecans all in a golden, flaky crust. It’s the perfect addition to your Thanksgiving table! With the holidays just around the corner, it’s time to start thinking about what desserts you want to serve alongside your meals! You really can’t go wrong with a delicious homemade pie. A few more incredible recipes to try are this banana cream pie , pistachio cream pie , and coconut cream key lime pie . They’re all creamy, delicious, and so easy to make! Coconut Pecan German Chocolate Pie Recipe German chocolate is one of my absolute favorite cake flavors. There’s just something about the combination of milky chocolate and sweet, shredded coconut that is to die for! When I first tried this pie I was blown away. It’s everything you love about German chocolate cake but in creamy, decadent pie form! (To be honest, I never

Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! A delicious fall breakfast made with canned pumpkin, pumpkin spice and a cream cheese swirl topping. Pumpkin Cream Cheese Muffins These Chocolate Chip Pumpkin Muffins are always such a hit on my blog, I knew I would love this cream cheese swirl version! They take less than 30 minutes to bake and the best part, these pumpkin muffins are under 200 calories! SO much lighter than any bakery or Starbucks muffins. Most pumpkin recipes use at least 1/2 cup butter or oil but these only use 2 tablespoons for the whole batch. Thanks to the canned pumpkin, they are so moist without adding a ton of butter or oil. (more…) The post Pumpkin Cream Cheese Muffins appeared first on Skinnytaste . from Skinnytaste https://ift.tt/bc1pZCL via IFTTT

Before you prepare pulled pork sandwiches or sausage and peppers for dinner tonight, check the meat in your fridge. Behrmann Meat and Processing Inc has recalled 87,382 pounds (nearly 44 tons) of assorted ready-to-eat pork and beef products, due to possible listeria contamination. The various meat items were produced from July 7, 2022 to September 9, 2022 and were distributed to retailers in Illinois, Kentucky, and Missouri. The list of ready-to-eat products includes, but is not limited to, pulled pork in BBQ sauce, blood sausage, cured pork hocks, bacon strips, beef weiners, smokehouse butterfly chops, sweet teriyaki beef sticks, boneless cured ham, pre-cooked bratwurst, bologna, and hot head cheese. The recalled products include the establishment number “EST 20917” inside the USDA mark of inspection. At this time, there have been no reported illnesses associated with the recall. A complete list of recalled products, including the lot numbers, can be found here . Read More >&g

The food blogger aesthetic has given way to something more realistic and DIY: Laissez-faire Instagram food is here For a long time, food looked one way on Instagram. It was the look of crisp, pristinely lit plates seen from above, with sprigs of herbs strewn to appear haphazard, despite the tedious work of styling tweezers; stacks of pancakes and cookies shot at exactly the correct angle to show a blur of eggs, old-timey glass bottles of milk, and an “accidental” dusting of flour in the background. This aesthetic has worked. With its softboxes, fake prop walls, and marble surfaces, it established a generation of bloggers and Instagrammers as professional recipe developers , content creators , and best-selling cookbook authors . I’ve been noticing something, though: This type of content isn’t doing as well as it used to. Big Instagrammers are turning off Like counts and grumbling about their lack of growth. Creators with five-figure followings are struggling to crack a thousand Lik