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Lille Allen/Eater A savory pancake is the ideal vessel for any and all seasonal vegetables I’ve never been a sweet pancake person. I always want just a few bites, and thus feel blessed by the “ pancakes for the table ” movement. Savory pancakes, however, are a different story. I can’t get enough of flaky cong you bing; mushroom-filled crepes; egg-topped Dutch babies; Kewpie mayo-drizzled okonomiyaki; and crispy jeon (my appreciation extends to pancake-adjacent foods, like fritters, pakora, and ukoy). A savory pancake is the ideal vessel for random vegetables, and so I’m especially drawn to this way of eating in the summer, when I let myself go wild at the farmers market. As exciting as the tote bag of sweet corn, shelling peas, garlic scapes, and wax beans seems on Sunday, there are always stragglers at the end of the week. The savory pancake will take any and all of these random vegetables. Ideally, it requires just one pan, one bowl, and some light chopping, making it as well-su...

Each month Chilled presents you with five essential cocktails based on our National Drink Day Calendar . Don’t forget to reference it so you can prepare for the upcoming holidays. Picture this: it’s a hot July day. After spending the entire day at the beach, you head to your favorite bar for a lobster roll and a cocktail. Life is good. If you aren’t beating the summer heat with a tasty cocktail, it’s time to start. During July, we’re sipping on all of the most delicious libations. There is still time to revamp your menu and add a few summer cocktails. Here are five cocktails you should try during July. Menotti’s Cold Coffee Grog A coffee cocktail is a no-brainer when it comes to a bar menu. It’s perfect for brunch, dinner, or an after-dinner treat—this one will be loved. Celebrate World Rum Day (7/9) with this coffee crowd-pleaser. With hints of vanilla to bring out the warmth in the rum and topped with a liqueur-infused whipped cream, you can’t go wrong.   Escape (If You ...

This easy corn salsa made with lime, cilantro, and tomatoes is perfect with chips or served over your favorite tacos or burrito bowls! Corn Salsa This recipe was inspired by Chipotle’s corn salsa. I always get a chicken burrito bowl with corn salsa and love it so much that I had to recreate it. It’s from Skinnytaste https://ift.tt/JEgpaW3 via IFTTT

Celebrate National Daiquiri Day with an El Floridita Daiquiri made with Dos Maderas Aged Rum. The Daiquiri is often made with white rum however choosing rum with barrel-age character like Dos Maderas 5+3 adds pleasant complexity to this classic cocktail. “The Dos Maderas 5+3 is a complex rum that has flavor notes not only of sweetness but the flavors of influence from the sherry barrel aging bring about a nuttiness and dried fruit component that add great nuance to the Daiquiri. The addition of maraschino liqueur brings about an interesting twist of depth into the very classic cocktail. Enjoyed shaken and up, over crushed ice, or frozen, the Daiquiri is a classic vehicle to showcase the beauty of a well-constructed complex rum, and this cocktail does just that,” shares Diana Novak, national director Craft Spirits Education and Development for Palm Bay International. El Floridita Daiquiri Ingredients: 2 oz. Dos Maderas 5+3 Aged Rum 1 oz. Fresh Lime Juice 1 Tbsp. of cane sugar ...

This moist, delicious Zucchini Bread with walnuts, cinnamon, and vanilla, is made healthy and light with applesauce – a great way to use up that summer zucchini! Zucchini Bread This easy zucchini bread recipe was modified from my Chocolate Chip Zucchini Bread with lots of cinnamon, walnuts, and vanilla. I love how this came out!! from Skinnytaste https://ift.tt/DJfMhZ6 via IFTTT

Restaurant menus can present an awkward challenge for blind people. But it doesn’t have to be that way. Listen to this article In 1999, the first “dining in the dark” restaurant opened in Zurich, Switzerland. Blindekuh , or the Blind Cow (the German name for the game of blind man’s bluff ), was wildly popular, and inspired dozens of similar ventures that opened in cities across Europe and around the world. At each of these restaurants (as well as at ubiquitous one-off dining in the dark fundraising events), diners follow a similar procedure: They’re asked to stash their phones and other light-emitting items into lockers, and then walk, conga line-style, into a pitch-black room, guided by a staff of blind and low-vision servers. The blind waitstaff helps the diners find their seats, and then serves them a series of mystery dishes, which the guests taste and guess at in total darkness. People’s experiences of these restaurants range from delight to terror. Journalists describe...

Owens will oversee all of Eater Philly’s coverage Ernest Owens has come on board as Eater Philly ’s new editor. Owens is a seasoned journalist, radio personality, and author who most recently worked as an editor-at-large and columnist for Philadelphia Magazine . He hosts the weekly podcast Ernestly Speaking! and works as an adjunct professor at Cheyney University. He is also president of the Philadelphia Association of Black Journalists. In February, he published the book The Case for Cancel Culture with St. Martin’s Press. Owens’ freelance work has appeared in such places as CNN, NBC News, USA Today , MTV, Huffington Post , and Rolling Stone , among others. “I want to thank the Eater family and Vox for the opportunity to take things to the next level,” Owens said. “I look forward to shaking the table (literally and figuratively) when it comes to covering Philly’s food scene and making it reflect the diverse communities/restaurants who shape it. I also look forward to recruiting...