Latest news with #OldBay
Yahoo
3 days ago
- Entertainment
- Yahoo
Costco Shoppers Are Sharing the Genius Ways They 'Jazz Up' This Popular Item—And We're Impressed
Costco Shoppers Are Sharing the Genius Ways They 'Jazz Up' This Popular Item—And We're Impressed originally appeared on Parade. Can you ever have too much of a good thing? Probably not. But can you get tired of a good thing and want to add your own spin on it? Sure, we'll accept that. And that's exactly what a group of Redditors are doing after a user asked for suggestions on how to "jazz up" Costco's iconic chicken salad. "Looking for multiple ways to jazz up the Costco chicken salad. Interested in multiple recipes! I already know about Waldorf (apples, grapes, walnuts). Thanks!" they those who've yet to try the warehouse's chicken salad, it's an ultra-creamy mixture of rotisserie chicken (another Costco icon!), celery, onion and various seasonings. While it is delicious, we understand why someone would want to spruce up the dish a response to OP's recipe request, fellow shoppers came through with some mouthwatering ways on how you can remix Costco's chicken salad. And from the sound of it, customers seem to like their chicken salad with a little heat. Among some of the most liked modifications were hot sauce, curry powder, Old Bay seasoning, jalapenos (fresh or pickled) and even Flamin' Hot Cheetos. "Don't judge me but this on a sandwich with some hot cheetos in between for crunch," one person wrote. A handful of people even offered suggestions on how to serve Costco's chicken salad. "Costco croissants in a 400f oven for a few minutes then let them cool. Then heap on the chicken salad for perfection," one of them shared. "I just pictured this sandwich made with two croissants and I almost passed out," read another comment. Anyone else suddenly need a large container of Costco chicken salad and a bag of Flamin' Hot Cheetos ASAP?Costco Shoppers Are Sharing the Genius Ways They 'Jazz Up' This Popular Item—And We're Impressed first appeared on Parade on Jun 10, 2025 This story was originally reported by Parade on Jun 10, 2025, where it first appeared.
Yahoo
22-04-2025
- General
- Yahoo
The Fish Known As 'Poor Man's Lobster' Makes For A More Affordable Lobster Roll
When lobster roll season comes back around, seafood lovers are all about it ... except for the price tag. Some foodies might call halibut or other flaky white fish by the "poor man's lobster" moniker, but for the best affordable lobster dupe, accept no substitute but monkfish. If you haven't heard of them before, monkfish are groundfish, living and feeding on the ocean floor, similar to a flounder or halibut — though maybe a bit uglier. But they are delicious. Julia Child was an outspoken monkfish fan, and according to celebrity chef Marcus Samuelsson, monkfish liver got NYC foodies to rethink offal. Their flesh is texturally firm yet tender, with a sweet taste that aptly mimics the profile of lobster tail. With mild flavor and thick white fillets, monkfish is accessible to beginner fish eaters and novice home cooks alike. The fish is suitable for a wide range of versatile preparations — and they're the secret to restaurant-worthy "lobster" rolls on a budget as well. To make these rolls, simply season your monkfish in the same way that you might regularly prep your lobster meat for a lobster roll. Salt, pepper, and a pinch of celery salt or Old Bay seasoning can work wonders. Then saute the fillets in butter until visibly golden brown, around four to six minutes per side. (An internal temperature of 145 degrees Fahrenheit is ideal for monkfish.) And that's it! Although, we do have a few more expert tips for how to assemble a lobster roll, for the record. Ease Your Lobster Roll Budget By Subbing In Monkfish For reference on the price difference between monkfish and lobster, at a Whole Foods in Brooklyn, NY, monkfish fillets cost $8.88 per pound at the time of writing, compared to lobster tail at $3.33 per ounce (which is a whopping $53.28 per pound, or 6 times more expensive than the monkfish). But the benefits also extend beyond cost: On the note of sustainability, the monkfish population is thriving and can be safely fished, unlike many popular fish species. In the U.S., monkfish is most commonly sold in tail fillets (i.e., everything but the fish's enormous mouth). Those fillets often come encased in a thin membrane; be sure to remove this before prepping the monkfish for cooking. As a jumping-off point, roughly 1 ½ pounds of monkfish fillets is enough to make four rolls. You can dress and top your monkfish "lobster" roll any way you please. You could whip up a quick, classic lobster roll mixture of mayonnaise, lemon juice and zest, celery salt, and pepper for tossing the prepped monkfish meat. Or, to add an umami kick, garlic aioli would totally work here, too. For a brighter profile, our Connecticut-style lobster rolls recipe skips the mayo, instead dressing the meat in a butter sauce with chopped fresh tarragon, lemon juice, sea salt, garlic powder, and paprika, plus a sprinkle of fresh chives to garnish.
Forbes
18-04-2025
- Business
- Forbes
Guy Peri Helps Flavor McCormick's Future Through Data Transformation
McCormick's Old Bay seasoning McCormick & Company, a 135-year-old global leader in flavor, generates $6.7 billion in annual revenue and serves consumers and businesses in over 150 countries. Best known for brands like Frank's RedHot, French's, Cholula, Old Bay and Zatarain's, McCormick offers essential flavor solutions across consumer and industrial markets. Guy Peri is McCormick's Chief Information and Digital Officer. Though only seven months into his role, Peri is rapidly advancing a comprehensive transformation of the company's digital capabilities. His career-long focus on data and analytics informs a strategy rooted in foundational data excellence, operational optimization and innovation powered by AI. Leading Digital with Purpose As CIDO, Peri oversees infrastructure, ERP, cloud platforms, cybersecurity, data systems and the entire scope of digital initiatives at McCormick. His mission is to ensure that digital transformation is anchored to McCormick's business strategy. "My span of control and responsibilities are developing and leading the implementation of our enterprise digital transformation strategy," Peri explained. From demand creation to product innovation, retail execution and operational efficiency, he is spearheading initiatives that align technology with growth and performance. Deepening Consumer Connections McCormick's digital strategy starts with understanding its consumers more deeply. "We are all at service to consumers and employees," said Peri. By leveraging social media, search data and first-party information, Peri's team captures insights that guide targeted engagement and product development. McCormick & Co. Chief Information & Digital Officer Guy Peri These insights fuel McCormick's annual Flavor Forecast, a 25-year tradition that predicts future flavor trends. Recent hits include chipotle Korean barbecue and Swicy (sweet and spicy). This year's bold prediction: Aji Amarillo, a tropical, fruity spice with heat. Turning Insights into Innovation The Flavor Forecast is a product of collaboration between marketing, R&D, chefs and data scientists. McCormick combines 40 years of sensory data with real-time digital signals to forecast emerging tastes. "We try our best to predict what's coming, bring those flavors into our products and serve consumers with those flavors," Peri noted. Insights are derived from social listening, search engine trends and qualitative research. This convergence of disciplines and data enables McCormick to stay ahead of evolving palates. A Data Strategy Rooted in Value At McCormick, he prioritizes value-driven use cases and operational integration. "There's a lot of things we can do in digital, data and analytics,' Peri emphasized. 'There's only a few things that are material.' His three-part framework emphasizes business value, data quality and transformation of work processes as mechanisms to help prioritize his team's efforts. He underscores the importance of data hygiene, governance and reliability, recognizing that these foundations are essential before layering on advanced AI. Upskilling for the Digital Era Changing how people work is central to McCormick's transformation. Peri is focused on elevating digital fluency across the organization by identifying and celebrating early adopters. "We're trying to upskill individuals to be successful in that new world, and then catch them doing it right," said Peri. Teams that embrace analytics and digital tools are spotlighted in global town halls to inspire cultural change. Through this approach, McCormick is building new career paths and empowering employees to lead innovation from within. Harnessing AI to Predict and Optimize McCormick is actively deploying predictive analytics in procurement, forecasting and product development. With decades of historical procurement data and external market signals, Peri's team can predict raw material pricing with impressive accuracy. AI models are also enhancing demand and financial forecasting, as well as enabling faster product formulation by suggesting ingredient substitutions. These applications optimize operations and accelerate innovation. "We're using AI to predict procurement pricing, forecast demand and improve product formulation," Peri shared. Envisioning the Agentic Future Looking ahead, Peri is excited about the rise of agentic systems; intelligent digital agents that collaborate with humans. He anticipates a shift where employees move from transactional tasks to exception management, working alongside algorithms to deliver results. "Agentic is going to be the next generation of automation in RPA," Peri predicted. Every role will require a base level of digital literacy and interaction with predictive tools, transforming traditional job functions into tech-enabled decision-making roles. Expanding Technology to the Whole Enterprise One of the most transformative aspects of McCormick's strategy is the democratization of technology. Peri envisions a future where every employee, regardless of technical background, has the tools and understanding to use AI. This includes designing user-friendly tools and establishing baseline digital education, such as understanding machine learning models and how data feeds into them. "You no longer need a PhD in data science to work with AI models," Peri underscored. Building these capabilities will ensure widespread adoption and innovation. Drawing from Experience, Building Forward Peri credits his nearly three decades at P&G, including six years as the company's first chief data and analytics officer, for preparing him to scale enterprise-wide capabilities. P&G's focus on transforming how business is done, experimenting at scale and operationalizing innovation shaped his leadership philosophy. "We were always about being business leaders first," Peri said, reflecting on his time at P&G. He brings those lessons to McCormick, where his team is applying them to build sustainable, scalable digital transformation. What's Next Peri sees a future where sensors, IoT and real-time data create personalized, connected flavor experiences. Agentic capabilities, new business models and intelligent products are on the horizon. "We're going to have smarter and smarter products that personalize experiences like never before," Peri concluded. Under Peri's leadership, McCormick is not only embracing digital innovation. It is flavoring the future of food technology. Peter High is President of Metis Strategy, a business and IT advisory firm. He has written three bestselling books, including his latest Getting to Nimble. He also moderates the Technovation podcast series and speaks at conferences around the world. Follow him on Twitter @PeterAHigh.
Buzz Feed
11-04-2025
- General
- Buzz Feed
People Are Sharing Their "Why Don't I Make This More Often?" Meal That Everyone Should Add To Their Cooking Rotation
We all have that meal — the one we overlook and then wonder why we don't eat it all the time. Well, redditor Elulah asked people to share their "why don't I have this more often meal." Here's what home cooks said. 1. "Breakfast for dinner. It's practically a pantry meal that leaves everyone satisfied and happy. I just always forget it's an option!" 2. "I just had creamed mushrooms on toast. I make it with chestnut mushrooms fried in butter with garlic, thyme, pepper, a splash of white wine vinegar, a bit of Dijon mustard, and cream, served on granary toast with grated Grana Padano and chopped fresh parsley. It's so quick, simple, and amazing; every time I eat it, I think I should make it more often, yet I never do. I have it probably twice a year; it just rarely occurs to me to make it, and I don't know why." 3. "Chicken and rice bowls. I get some chicken that is cooked and make some of that boxed yellow rice. When the rice is done, dump in a can of black beans and the cut up chicken. Mix it up. Put it in bowls and top with cheese and sour cream. Eat with tortilla chips. You can add or subtract anything that makes sense, and it's forgiving on amounts. You don't have to measure anything, really. It's so unexpectedly yummy every single time. It tends to be a heavy meal, but it's so good." 4. "BLT with thick slices of toasted bread, beefsteak tomatoes, butter lettuce, lots of well-done bacon, and mayo mixed with Old Bay seasoning. In fact, now I know what I'm having for dinner." 5. "Corned beef and cabbage. Why do we only make this on St. Patrick's Day? Honestly, it's worth making it for the leftover corned beef hash the next morning." 6. "Baked sweet potato with butter, cinnamon, and nutmeg with crumbled goat cheese on top is next level." 7. "Egg salad sandwich. It's one of life's greatest simple pleasures. I like to add scallion and a dash of Worcestershire sauce to my egg salad." 8. "My 'why don't I have this more often' meal would have to be a well-prepared risotto. Every time I have it, I'm reminded of how much I enjoy it. I just don't make it often enough." 9. "Pasta with peas and bacon, olive oil, and Parmesan. It also tastes good cold. I now want to make it. And eat it." 10. "Mozzarella, tomato, and rocket lettuce on a slice of focaccia topped with olive oil, sea salt, and pepper. It's super simple and very satisfying, but it's a rarity for me!" 11. "Honestly, for me, it's peanut butter and jelly. I always forget that I like peanut butter and jelly until I'm in a situation where it's the only option, and then I eat it and remember how tasty it is." 12. "Fig jam and goat cheese on a fresh French baguette. Maybe add hot honey for a little sweetness and kick." 13. "For me, it's got to be scrambled eggs with smoked salmon on sourdough. So simple, but when I actually make it, it's like, why don't I have this more often?! It's quick, comforting, and always hits the spot." 14. "Biscuits and gravy. Super easy to throw together and always satisfying. I'm not sure why I don't add it into my dinner rotation, but maybe this is my sign." 15. "Burrata and tomato salad. A bowl of halved grape tomatoes splashed with olive oil and balsamic, throw in some torn basil leaves if I have them, plop a ball of burrata on there, and grind some salt and pepper on top." 16. "Good, hearty bread with sharp cheddar melted slightly on it. It makes a great breakfast despite it being super simple." 17. "Linguini and clams. It's literally a 10-minute, delicious, and easy meal. When you make it with canned clams, it's very inexpensive." 18. "Chicken paprikash. It's really easy to make, and it's always a hit at home, but I don't think to make it super often." 19. "'Thanksgiving' dinner. Roasting a whole chicken is way less time-consuming than making turkey, and it usually comes out juicier than turkey, anyway. I make it with stuffing, mashed potatoes, and cranberry sauce more than a few times a year." 20. "A baked potato with all the toppings. I usually start it out in the microwave and then finish it in the oven. It cuts down the cooking time, and you still get your nice oven-baked skin." roguetint via Reddit / Via — Elulah Do you have something to add? What's an overlooked meal you often forget about but wonder why you don't make it more often whenever you eat it? Tell us in the comments or in this anonymous form.
Chicago Tribune
21-02-2025
- General
- Chicago Tribune
The Kitchn: Everyone says my crab cakes are better than any restaurant's version
Crab cakes definitely fall into a category of food I love to eat, but hate to pay for in restaurants. They almost always feel too expensive to order (see also: shrimp cocktail). Luckily for me, they're way more cost-effective to make at home, and pretty quick and easy to prepare! You can use panko breadcrumbs here, but I'm partial to crushed saltine crackers. Either way, this recipe only uses just enough to hold the cakes together (no bready texture here!). It's really all about the crab. And speaking of crab, I know 'jumbo lump' would sound like an upgrade, but I really don't think it's a necessary splurge here. Regular lump crab has big enough pieces to showcase the delicious crab texture, and I personally think it holds together much better when forming the cakes. Obviously, you can do whatever you want, but I don't think it's worth the extra money! Another perk to making crab cakes at home? The extras. I make a little meal for myself any time I have leftover crab cakes. Just crumble a reheated crab cake into freshly cooked pasta (anything long and noodle-y; this is a great use for angel hair), toss with a little olive oil, then top it with a squeeze of lemon, grated Parmesan, chopped parsley (if I have it on hand), and maybe some chopped capers. It's so easy and delicious, I look forward to it almost as much as the fresh batch. Why you'll love it Crab is the star! Use just enough breadcrumbs to hold the crab cakes together, but not so much that it competes with the crab texture. Make-ahead friendly. You can form and chill crab cakes a full day in advance, making them great for dinner party prep. Key ingredients in crab cakes Crab: Look for small plastic tubs of refrigerated, cooked crab near the seafood counter at your grocery store. No need to splurge for jumbo lump crab! Regular lump will be very crab-forward, and it actually holds together a little better because the pieces aren't quite so big. Mayo: Combined with an egg, mayonnaise acts as a binder for all the ingredients. Seasonings: Old Bay seasoning, combined with Dijon mustard, Worcestershire sauce, and a little optional hot sauce, add plenty of savory, umami-rich flavor. Breadcrumbs: Use just enough panko breadcrumbs or crushed saltine crackers to hold the crab cakes together and add texture, but not so much that they taste bready. Helpful swaps Swap the panko or crushed saltines for 1/2 cup crushed buttery Ritz or club crackers. Add finely chopped scallions, chives, tarragon, or dill to the crab cake mixture. Swap the Old Bay for Cajun seasoning to add a little extra kick. Skip the breadcrumbs and egg, and don't bother cooking the crab cakes — now you have a delicious crab salad. Just add a little lemon juice and spoon into a buttered bun. What to serve with crab cakes Endive Salad Pasta al Limone Tangy Cucumber Avocado Salad Brown Butter Parmesan Pasta Crab Cakes Makes 6 crab cakes; serves 3 to 6 1 medium stalk celery, finely diced (about 1/3 cup) 1/4 cup mayonnaise 2 tablespoons chopped fresh parsley leaves (about 3 sprigs) 1 large egg 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon Old Bay seasoning 1/2 teaspoon vinegar-based hot sauce, such as Crystal or Tabasco (optional) 1/4 teaspoon kosher salt 1 pound lump crabmeat, drained and picked over for shells 1/2 cup panko breadcrumbs or 14 finely crushed saltine crackers 1/4 cup neutral oil, such as canola, safflower, or grapeseed Lemon wedges, for serving Tartar sauce, for serving 1. Whisk 1 finely diced medium celery stalk, 1/4 cup mayonnaise, 2 tablespoons chopped fresh parsley leaves, 1 large egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1/2 teaspoon hot sauce if desired, and 1/4 teaspoon kosher salt together in a large bowl. 2. Gently fold in 1 pound lump crab meat and 1/2 cup panko breadcrumbs. Scoop some of the mixture into a 1/2-cup measuring cup and compact it slightly. Gently flip it out onto a rimmed baking sheet or large plate. Repeat with the remaining crab mixture until you have 6 crab cakes. Gently cover with plastic wrap and refrigerate for at least 1 hour or up to overnight to firm up. 3. Heat 1/4 cup neutral oil in a large skillet, preferably nonstick, over medium-high heat until shimmering. Add the crab cakes and cook until deeply golden-brown and heated through, about 3 minutes per side. (Take care when flipping because they're somewhat fragile.) Serve with lemon wedges and tartar sauce. Recipe notes Make ahead: The crab cakes can be formed and refrigerated up to one day ahead before pan-frying. Storage: Leftovers can be refrigerated in an airtight container for up to two days. Eat cold, at room temperature, or re-heated in a low-temperature oven. (Rachel Perlmutter is a culinary producer for a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@ ©2025 Apartment Therapy. Distributed by Tribune Content Agency, LLC.
