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Eater
7 days ago
- Entertainment
- Eater
A Lobster Mac and Cheese Recipe That's Just Extra Enough
is a Portland, Oregon-based award-winning food writer and author of 10 cookbooks. She is a regular recipe tester and editor for Eater as well as for restaurants and appliance brands. Lobster mac and cheese has been around for a long time, but in the aughts, perhaps due to a bump in the lobster supply, it graduated to a full-on restaurant trend. About as extra as Tom Cruise's jump-on-Oprah's-couch moment (which also took place in 2005), its appeal transcends both trends and decades. Making it at home is not quite as difficult as the dish's grandiosity implies. The key is to use the right cheese: fontina is ideal here because it melts so seamlessly into the dreamy homemade white sauce, but Havarti, cantal, or even Monterey Jack are also good choices. And don't sleep on the dry mustard powder, as it adds a lovely sharpness that helps cut the richness. Speaking of which, you can certainly use cooked picked lobster meat here, but opting for more economical lobster tails will save you a lot of money. To cook the tails without turning them to rubber, poach them in the pot of water you'll use for the pasta. They cook quickly — 1 minute per ounce — and can then be set aside until it's time to bake the mac and cheese. Be sure to set aside one tail to slice and use as garnish — it's a little bit of extra for a dish that practically invented the concept. Lobster Mac and Cheese Recipe Ingredients: 1 pound cavatappi pasta 1 tablespoon extra-virgin olive oil 5 tablespoons butter 1 large shallot, minced 1/3 cup all-purpose flour 4 cups whole milk 1 bay leaf 1 (3-inch) sprig fresh thyme 2 cups grated fontina cheese (6.5 ounces) 1 teaspoon mustard powder ¼ teaspoon nutmeg 1/8 teaspoon cayenne pepper Salt 4 to 5 (4- to 6-ounce) lobster tails (or 8 ounces cooked lobster meat) 1 cup grated aged white cheddar cheese ¼ cup finely chopped chives or green onions, for garnish Instructions: Step 1: Preheat the oven to 375 degrees. Spray a 9 x 13-inch (3-quart) baking dish with cooking spray and set aside. Step 2: Bring a large pot of salted water to a boil. Add the lobster tails and cook until the tails curl and the shells turn bright red, about 4 minutes for 4-ounce tails. Using tongs, transfer the lobster tails to a bowl of ice water; leave the cooking water in the pot. When the tails are cool enough to handle, cut through the shell on the underside of each tail. Open up the shells and pull out the meat, then discard the shells. Slice one tail for garnish and set aside. Roughly chop the remaining meat and set aside. Step 3: Return the water in the pot to a boil. Add the pasta and cook, subtracting 1 minute from the suggested cooking time on the package instructions, as the pasta will cook further in the oven. Drain and rinse with cold water. Toss the pasta with the olive oil and set aside. Step 4: Combine the milk with the bay leaf and thyme sprig in a microwave-safe bowl or small saucepan. Microwave or cook over medium heat until hot to the touch, 3 minutes or 10 minutes respectively. Set aside to steep. Step 5: Melt the butter in a medium saucepan over medium heat. Add the shallots to the pan and saute until fragrant and tender, 2 minutes. Add the flour and cook, stirring constantly, for 1 minute. Step 6: Whisk in the milk (discard the bay leaf and thyme sprig) and cook over medium heat, stirring frequently, until thickened slightly, 5 to 6 minutes. During this step, watch the pot closely and scrape up the bottom edges of the pan where the mixture will thicken and tends to stick. Do not let the sauce scorch; reduce heat if needed. Remove from heat. Step 7: Whisk the fontina cheese into the sauce 1 handful at a time. Add the mustard powder, nutmeg, and cayenne and whisk to combine. Season to taste with salt. Fold in the pasta and chopped lobster meat. (Reserve the sliced lobster meat for garnish.) Step 8: Pour the pasta mixture into the prepared baking dish and sprinkle with the cheddar cheese. Bake until the sauce is bubbly, 30 minutes. Arrange the reserved lobster tail slices on top of the pasta and bake until heated through, 5 minutes. Step 9: Sprinkle with chives and serve immediately. Dina Ávila is a photographer living in Portland, Oregon.
Miami Herald
23-06-2025
- Entertainment
- Miami Herald
Arby's New Limited-Time Launch Takes on an American Classic
There are few institutions more beloved to Philadelphians than the Eagles, but fast food chain Arby's is taking on one of the biggest: the cheesesteak. The new limited-time offering from Arby's promises bold flavor by way of premium quality 100% Angus steak, with its new cheesesteak packing a punch via a hearty quarter-pound portion of thinly shaved steak. The marbled and tender meat, stacked high on a toasted bun with a creamy garlic spread, is accompanied by melted American cheese as well as a diced bell pepper and onion blend. "For anyone who's ever settled for a mediocre burger, our new cheesesteaks are the answer," Jeff Baker, Chief Marketing Officer at Arby's, said in a statement shared with Parade. "We're proud to offer a sandwich packed with real steak, melted cheese, and the bold flavors our guests crave. This is comfort food upgraded with the premium meats that make Arby's stand out from the rest." Related: Wendy's Bold New Menu Items Have Fans 'Buying' Everything The new cheesesteaks are available now, but only for a limited time, at participating Arby's locations nationwide, but they aren't the only steak-centric item to debut on the menu recently. In May, Parade confirmed that Arby's was testing three new menu items, from steak nuggets served with a side of hickory barbecue sauce to those same nuggets in a macaroni and cheese bowl and a steak nugget sandwich with Havarti cheese. Unfortunately for fans, the steak nugget menu items were only available in select markets in Florida, Michigan, Oklahoma, and Wisconsin. Next: McDonald's Fans Beg for International Menu Item to Come to the U.S.: 'I Would Do Anything For This' Copyright 2025 The Arena Group, Inc. All Rights Reserved
The Spinoff
19-06-2025
- Business
- The Spinoff
The cost of being: A political adviser finishing their master's degree
As part of our series exploring how New Zealanders live and our relationship with money, a political adviser and master's student describes their financial situation. Want to be part of The Cost of Being? Fill out the questionnaire here. Gender: Female. Age: 23. Ethnicity: Pākehā. Role: I work full time as a political adviser and am a master's student. Salary/income/assets: My salary is $75,000 a year. My living location is: Urban. Rent/mortgage per week: $240 per week, not including other expenses like power and wifi. I live with two other flatmates and we split everything equally. Student loan or other debt payments per week: My student loan is pretty high because I didn't work for most of my undergrad and have also added to it with the master's degree I'm currently finishing up – I get paid monthly so it's about $550 out of each pay check. Typical weekly food costs Groceries: I would say I spend about $100 a week on supermarket trips – I'm a terrible cook and get decision paralysis in the aisles, so it tends to be on snacky stuff and a lot of beverages. My shelf in the fridge is always empty! Eating out: I eat out quite a bit on weekends (mostly at cafes) – I would estimate I spend about $30 a week on that. Takeaways: I get takeaways during the week if I feel like I need a big dinner which I usually don't have the ingredients to cook – maybe $50 a week? Workday lunches: $30 a week. Usually lunch for me is just a protein bar from the supermarket, but sometimes I branch out and go to a café or out with co-workers. Cafe coffees/snacks: $15 per week (not counting my lunchtime protein bars as a snack – that's a meal!). Other food costs: None. Savings: I put anywhere from $500 to $1000 a month into my savings account (depending on outgoings). I would love to get more adept at investing, because my savings account is starting to have what feels like a useless amount of money to just be sitting there. I worry about money: Sometimes. Three words to describe my financial situation: Growing, impulsive, fortunate. My biggest edible indulgence would be: Trying new cafes at the weekend – and smoked Havarti cheese! In a typical week my alcohol expenditure would be: Unfortunately after a few weeks of sobriety I am back on the Courtenay Place grind. $50 a week. In a typical week my transport expenditure would be: Nothing, because I walk everywhere. Even in winter. I estimate in the past year the ballpark amount I spent on my personal clothing (including sleepwear and underwear) was: I think it would be about $1500, I got a new job last year so had to get some more professional office stuff, but I like to shop vintage/ second hand so a lot of my clothes are from Depop or stores along Cuba St. My most expensive clothing in the past year was: I think it was a pair of Doc Martens I bought a few weeks back for $360. Still mustering up the courage to break them in. My last pair of shoes cost: $280 for some nicer running shoes because my old ones hurt me. My grooming/beauty expenditure in a year is about: Probably about $2000 (embarrassing!): $300 a year on hair-related activities, I replace my (very simple) skincare routine every few months which costs about $50 dollars, don't get through makeup too quickly so probably about $100 a year on that, and get my nails done monthly for about $100. My exercise expenditure in a year is about: My gym costs $7 a week (so $364 a year?) – which I really make the most of and use almost every day. My last Friday night cost: Nothing, unless you include the cost of my degree because I was working on my thesis the whole evening. Most regrettable purchase in the last 12 months was: A pair of shoes I made the mistake of buying online, which didn't fit and which I forgot to return. Most indulgent purchase (that I don't regret) in the last 12 months was: New bedding. I love my bed. One area where I'm a bit of a tightwad is: Socks. Hate buying socks. But other than that, I'm not sure I'm a tightwad at all – maybe with having people pay me back, but I feel like that's fair. Five words to describe my financial personality would be: Fun, I could die tomorrow. I grew up in a house where money was: A frequent and stressful subject because my dad owned his own business and my mum always worked hard too. I felt a lot of anxiety about it growing up because of the negative ways it was discussed, but I was always fortunate to go to great schools and never had to worry about having food on the table. The last time my Eftpos card was declined was: I don't think it has. I always know how much money is in my spending account. In five years, in financial terms, I see myself: Student loan paid off (I hope I pray!), on a higher salary, renting somewhere nicer. It's not on my radar for the next while to even think about buying a house. I would love to have more money for: International travel! I want to do Euro summer at least once. Describe your financial low: Just last year, when I was doing an unpaid internship and tutoring at uni for extra money – I never felt like I had enough, had basically no savings, wouldn't eat much, and would have about $30 to my name some weeks after rent and bills. I give money away to: The SPCA.
Time Out
06-06-2025
- Entertainment
- Time Out
Win Son Bakery
In Williamsburg, Josh Ku and Trigg Brown had already made their stake on the corner of Montrose and Graham Avenues, with their full-service Taiwanese restaurant Win Son. But as their restaurant started to trend, they decided they would open a casual affair across the street, opening Win Son Bakery with Jesse Shapell and pastry chef Danielle Spencer in 2019. Years later, the bakery has become a favorite of the neighborhood due to its Taiwanese fare crossed with French and American influences. The first meal of the day starts with a riff on a BEC that we can get behind. Subbing bread for crispy fried and yet still chewy scallion pancakes, the pancakes are folded with Havarti, bacon, eggs and cheese. Plus, each sandwich comes with a gingery sauce for dipping. Lunch continues with fried chicken and shrimp on milk buns and snow pea salads with tofu skin. No matter what, a visit should always include an order of both (yeah, we said it, both!) made-to-order donuts: the millet mochi donut and the fermented red rice donut. Once you get a bite of that QQ texture, you'll understand why. The vibe: There are plenty of tables and stools here, but they are constantly in use, especially during the morning time. Luckily, the residents of Williamsburg know when it is time to give up a table, so you won't have to wait long to snag a seat. The food: Mornings call for the meaty Pork Fan Tuan or the savory Scallion Pancake BEC. Like we said, the donuts are non-negotiable—you have to order them and that's final.
Yahoo
02-06-2025
- Health
- Yahoo
Summer morning crepes, strawberry and cream popsicles, hot ham and cheese sliders
For the batter: 1 cup flour 1 1/2 cups whole milk 2 eggs 2 tbsp melted butter 1 tbsp sugar Pinch salt 1 tsp vanilla For serving: Nutella, peanut butter, or cookie butter, heated to thin slightly Sliced strawberries and bananas Powdered sugar Whipped cream To make the batter, combine all the batter ingredients in a blender or food processor and blend until smooth. You can also whisk this by hand in a bowl, but a blender or food processor makes for a quick, smooth batter. Heat a 10-inch nonstick skillet over medium-low heat and lightly grease with butter. I pour a scant 1/4 cup (closer to 3 tbsp) of batter into the skillet and swirl the skillet around to get a thin coating of batter on the bottom of the pan. Cook for 2-3 minutes, until the outside edges look dry, then flip and cook for another minute or so. It may take a couple of tries to get the heat and amount of batter just right, but you'll get into a rhythm of pouring and flipping. Spread the filling of your choice onto half of the crepe and fold it in half, then quarters. Repeat and stack 2-3 of these on a plate. Top with the sliced fruit, drizzle with more of whatever you filled it with, sprinkle with powdered sugar, and add a swirl of whipped cream. 1 cup strawberry yogurt 1/2 cup whole milk 1 heaping cup strawberries (about 5 oz) 2-3 tbsp sugar (or sub honey or maple syrup) Hull and halve the strawberries. In the bowl of a food processor, process the yogurt, milk, half of the strawberries, and 2 tablespoons of sugar until smooth. Add the other half of the strawberries and pulse a few times so that small fruit chunks remain. Taste and stir in the additional sugar if needed. Pour into popsicle molds or popsicle tubes and freeze until firm, about 6-8 hours. 1 pack (12 count) Hawaiian rolls 12 oz thinly sliced ham 6 slices cheese (I like Swiss or Havarti) 1/2 stick butter 1 tbsp yellow mustard 1 tsp Worcestershire sauce 1/2 tsp onion powder Preheat oven to 350 degrees. Split the Hawaiian rolls in half horizontally and layer on the ham and cheese. In a small saucepan, melt the butter and whisk in the mustard, Worcestershire, and onion powder. Arrange the rolls in a baking pan and brush the tops with the butter mixture. Bake the rolls for 12-15 minutes, until warm and browned on top. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
