Latest news with #TastingTable
Yahoo
a day ago
- General
- Yahoo
How Raised Garden Beds Make Growing Veggies At Home Easier For Anyone
We may receive a commission on purchases made from links. Envisioning a reality filled with homegrown produce? Growing your own vegetables is a rewarding way to embrace a fresher approach in the kitchen. While it may seem difficult to get started, you actually don't need endless acres of land. Instead? Invest in a raised garden bed. These containers can be permanently fixed but are usually sold as mobile fixtures. This means you can (quite literally) put them anywhere, from a driveway to a garden or a rooftop terrace to a balcony. Rather than being tied to wherever you have soil, these beds open up new possibilities and allow you to place your veggies in sunnier spots. Learning how to start an edible garden is a valuable skill, and portable beds are an easy hack for incorporating flexible growth space. Just head to your nearest garden center or purchase them online, like these Land Guards Galvanized Beds or even this Best Choice Products Mobile Raised Garden Bed. Budget between $30 and $120, with the top-end products rocking extra features like wheels and greenhouse-style roofing. Be mindful of screening out any beds without adequate drainage too, as there should be a proper lining to retain soil without clinging to excess water. Raised beds are great for reducing bending and overcoming the difficulty of waterlogged (especially clay-heavy) garden soils. However, having drainage installed is a prerequisite for success. Technical stuff aside, securing your raised beds means you're all set to start selecting the simplest summer veggies to grow at home. Read more: 20 Healthy Choice Frozen Meals, Ranked Worst To Best With raised beds ready and waiting, the next step is filling them. However, there is an elimination process you need to be aware of here: not all produce is well-suited to these small spaces. For instance, avoid pumpkins, which demand more space than a raised bed provides. Luckily, less than 5% of people think this vegetable is worth growing at home, so you're not missing out too much. Instead? Look for smaller options, like onions, tomatoes, carrots, and parsnips. Additionally, anything permanent, like rhubarb, benefits from great year-round drainage (winter is a nightmare for ground plants because of waterlogged conditions). Herbs also thrive when raised, with chives, oregano, parsley, and thyme all strong contenders. For those feeling savvy, invest in vertical growth spaces, like beans and peas on canes. Moving these may be more awkward, but it's an excellent way of yielding a larger (and simpler) harvest with minimal floor space. Above all, factor in your taste preferences. It sounds obvious, but if you don't like it, you won't eat it. It's best not to gamble on home-grown produce. Growing vegetables requires genuine commitment, and it's a demanding process to endure only to turn your nose up at the final result. When it comes to what you put in your home garden, let your taste buds lead. Read the original article on Tasting Table.
Yahoo
26-05-2025
- Business
- Yahoo
This Is Why You'll Find So Many German Products At Aldi
Walking into Aldi is like entering a parallel grocery store universe. There's the simple, obvious product organization, that one aisle that rotates seasonal and limited-edition items on a weekly basis, and of course, the speedy cashiers who make their job look like an Olympic sport. You might also notice a number of German products on the shelves, particularly during the so-called German Week, which happens twice a year. One of the facts about Aldi you should know as a frequent shopper is that the popular chain was founded in Germany; the selection of German products on its shelves is a way to honor and celebrate that heritage. The story of Aldi began in 1913 in Essen, Germany. Anna Albrecht opened a grocery store, which was then inherited by her two sons, Karl and Theo, more than three decades later. The family business survived two World Wars, expanded to a grocery chain in 1946, and later became the first self-service store in Germany. The business model was primarily built on low and affordable prices for basic pantry staples, which has remained a core part of Aldi's brand to this day. In 1976, the chain came to the United States, where it continued to expand — as of 2025, there are more than 2,400 Aldi stores in 38 states across America. Despite the expansion overseas, Aldi continues to stock select German (and other European) products, something Tasting Table agrees is one of the things Aldi does better than Trader Joe's. Read more: 12 Aldi Chocolate Candies, Ranked Worst To Best There are several German-imported products that you can find at Aldi all year round (though availability ever depends on location), but during German Week there's an explosion of products inspired by traditional German cuisine, some directly imported from the homeland. Most of those products are sold under Aldi's own brand, Deutsche Küche. You'll find everything from savory schnitzels and bratwursts to sweet strudels and wafer rolls; essentially all you need for a typical breakfast in Germany. Despite the name of the brand, not all of these products hail directly from Germany. Aldi is very transparent about that, so products manufactured in the United States say "Inspired by Germany" on the package. For example, the Smoked Bratwurst and Knackwurst Sausages are made in the States. But other products, like the German Bean Soup and Fall Harvest Soup, are indeed made in Germany, and so the label says "Imported from Germany." Deutsche Küche is not the only brand at Aldi that sells German-imported products. You'll find a lot of European items under the Specially Selected brand, too. There's a variety of cakes, butter cookies, and fruit spreads all imported from Germany. You'll also find authentic La Gruyere Swiss cheese, Sparkling Rosé from France, and Italian Mac & Cheese Pesto Pasta — just to name a few. Read the original article on Tasting Table.
Yahoo
20-05-2025
- General
- Yahoo
Alton Brown's Hosting Tip For The Most Relaxed Dinner Party Possible
Alton Brown has been sharing innovative tips for home cooks for years. But, when it comes to simple, stress-free dinner party hosting, Brown's strategy is less about innovation and more about "all hands on deck." As he recommends in an interview with EatingWell, "Spread out the duties. Just make one or two dishes and let people bring the rest. That allows everyone to share the labor as well as the joy." Hosts have enough to worry about, from figuring out how much food to prepare per person, to coordinating invitations, to tossing the keys out the front apartment window to newly-arrived friends waiting on the sidewalk below (...just this reporter?). For the most stress-free prep, stick to a main dish you know well and make fairly often. From there, let your guests know what the entree will be, and delegate tasks. If everyone shows up with a bottle of wine, hoping the other guests will handle the cooking, this method won't work. Don't trip -- just pop all of your guests in a group chat a few days prior and send a text using the following template: "Dinner party guests! On [THIS DATE AT THIS TIME] we're having [THIS ENTREE], made by yours truly. We'll need three bottles of wine, and at least three side dishes. Who's got what?" Inviting a culinarily-impaired friend or two? We also have a few ideas for helpful things to bring to a dinner party that don't require any cooking. Read more: Alton Brown's Favorite Tricks For A Better Cup Of Coffee When everyone pitches in, the event is immediately colored by a laid-back tone. Even if the dishes and atmosphere are fancy and elevated, the compliments can roll freely ("Who made this incredible apple tart?") and any potential social anxieties can melt away. This method is also a fantastic way to identify any potential friends in your group who can't hang. If somebody shows up to a dinner party insulted by not being waited on hand and foot, whoops, their invitation got lost in the mail for next time. To further facilitate that relaxed vibe, Brown tells EatingWell, "Also make a medium-boozy punch. Oh, and allow no political conversations whatsoever; nothing ruins the day quicker." You could whip up a simple, customizable rum punch, or if you're hosting a wintertime soiree, this warm and comforting Gaelic punch combines Irish whiskey, lemon, cloves, and nutmeg -- aromatics which also make for a great digestif post-meal. For a playful touch at your dinner party, you could even try out a punch-bowl style presentation of this "Wicked"-inspired "Popular" punch, or this "Gilmore Girls"-inspired punch that's straight out of Stars Hollow. Plus, with the punch bowl format, guests can serve themselves throughout the night, minimizing tasks for the host. If you find yourself on the attending rather than hosting side of the equation, we have more than a few potluck recipes for impressing your dining companions. Read the original article on Tasting Table.
Business Insider
14-05-2025
- Business Insider
I tried Anthony Bourdain's favorite egg sandwich, which cost $2 from a Japanese convenience store. I wish the US had such tasty, cheap options.
It was my first trip to Japan from the US, so I did plenty of research about must-try foods. Oysters in Hiroshima. Kaiseki meals in Kyoto. Egg salad from a convenience store? During my research, tamago sandos popped up again and again. They're sold in restaurants, vending machines, and convenience stores, or konbini. Dutch and Portuguese traders introduced bread to Japan in the 16th century, and Western-influenced sandwiches became more popular during the Meiji Era in the late 19th century, per Tasting Table. Japanese chefs soon adapted sandwiches to add their own culinary style, flavors, and techniques. My friend swore by the 7-Eleven version, but I wanted to try Lawson's. Lawson started in Ohio in 1939 and opened stores in Japan beginning in 1975. Only two stores remain in the US, both in Hawaii. Sandwiches from both 7-Eleven and Lawson have their fans, and you can find dupe recipes from Food & Wine, Tasting Table, and more. Paradise. Utopia. These are the words people use to describe the bounty to be found in 7-Eleven, Lawson, and FamilyMart, the three major convenience store chains in Japan. Estimates put the number of konbini at around 56,000, The Guardian reported in 2024. They offer a huge variety of items, from underwear to face masks to alcohol. It's the wealth of fresh, prepared foods that sets them apart from their US counterparts. It was around 10 a.m. on a Sunday, and the egg sandwiches were nearly all gone from the shelves. There were plenty of potato salad options left, though. Tuna and egg and ham and egg options were also available. My sandwich expired two days after I bought it, at 11 p.m., according to its label. Milk bread and Kewpie mayo are the keys to a great egg sandwich. Fluffy and lightly flavored, milk bread, or shokupan, adds a touch of sweetness. Bon Appétit compared its softness to white bread but with more fat. The sandwiches are crustless, cut into perfect squishy triangles. Those trying to replicate the sandwich in the US typically use Kewpie mayo. The Japanese brand uses an extra egg yolk, several types of vinegar, and MSG, per Tasting Table. The result is a creamy, rich sauce that's a little different from other types of mayo, though the US version doesn't contain MSG. I paired it with a café au lait and bottled water, all for under $4. There was no shortage of canned coffees and other beverages available in to-go cups. The latter came with straws to pierce through the foil tops. After buying my items, I tasted the sandwich. The bread was soft and springy, while the filling was rich with a touch of tanginess. When I got back to the US, I checked out the sandwich options in my local 7-Eleven. There was a small cooler with a few options, including an egg salad. It cost $5.29, more than double what I paid in Tokyo. Since its "best by" date was the same day, I decided to skip trying it. It wasn't my favorite tamago sando I had in Japan, but I'd definitely eat one again. In Kyoto, I usually spent breakfast at sit-down restaurants that invariably had incredible, creamy egg sandwiches and perfectly brewed coffee. I was able to enjoy a leisurely meal while planning out my agenda for a day of sightseeing. When you're late for work or rushing to the airport, though, stores like 7-Eleven and Lawson can't be beat for a speedy, inexpensive option.
Yahoo
12-05-2025
- Entertainment
- Yahoo
Julia Child's Boozy Secret To The Best Fruity Crepe Filling
Does anyone do it like Julia Child? I doubt she needs an introduction, but just in case you're not in the know, she's a storied chef who helped make cooking more accessible to the average American. She was a veritable pioneer in the fields of televised cooking, considering she was one of the first to have a cooking show broadcast to a wider audience. Among her many gems of cooking advice and recipes, you can find plenty of French-inspired dishes, since that was a central point of her cooking career. Today we'll take a look at Child's fruit crepes recipe, which she shared in her cookbook, "Mastering the Art of French Cooking," and the liquor that makes it so special. Crepes are, in and of themselves, a pretty tricky food to prepare. People spend hours in the kitchen working on their crepe tips and tricks, trying to nail the recipe to perfection. Child has plenty of advice on how to get a buttery, soft, thin crepe with a perfect crispness on the edges, but she also teaches about the joys of alcohol-based fruit marinades. According to her, you should take the fruit you intend to fill your crepe with and soak it in a mixture of sugar and either kirsch, cognac, or orange liqueur for an hour. Only after giving the flavors time to meld should you use them as a filling. Read more: 16 Best Bourbons To Use In Your Old Fashioned Why go through these extra steps to make alcohol-infused fruits for your crepe filling? The answer lies in the flavor profile and balance of the crepe and fruit. Crepes, when eaten alone, are actually a relatively mild-tasting dessert. The batter isn't enormously sweet or decadent, and it can actually lean savory with how much butter and how little sugar is in it. You can really go ham when you're deciding what to fill and top it with, an art that Japan has certainly nailed. Fresh fruits alone are tasty, but adding the sweetness and bite of a sugar and alcohol syrup provides an excellent contrast to the mellow flavors of the crepe itself. Kirsch, orange liqueur, and cognac are the best choices for their own fruity notes. They pair well with whatever fruit you choose for your filling (strawberries and bananas are super popular) and bring dimension to the alcohol, which by itself can be a little flat. You only want to add a sprinkle of liquor to the fruits, though. Too much, and your eyes will be watering. You can leave the fruit alone if you want a more traditional crepe, or heap in some whipped cream to make it decadent. Crepes are a versatile dessert, and Child was one for kitchen creativity, so don't be afraid to give some unique fruit and liquor combos a try. You may just find your new favorite dessert among them. Read the original article on Tasting Table.
