Food & drink

Food & drink

The Salty is turning 10 and the celebration is going nationwide! Founded in Miami's Wynwood Arts District in 2015, The Salty began as a weekend pop-up out of a 1950s Aljoa camper, serving donuts unlike anything the city had ever seen. Today, the brand has 20 locations across Colorado, Florida, Georgia, North Carolina, Tennessee and Texas, and has earned national recognition as one of the best donut shops in America.

Making the Arby's Beef and Cheddar sandwich at home is easier than it sounds: Most of the recipe happens in the oven, and once roasted, the beef is sliced and served with a quick and easy cheese sauce and a ketchup-based sauce that comes together while the beef cooks. The Red Ranch, which is less like a ranch and more like a salad dressing or barbecue sauce, adds a tangy flavor that complements the beef and ties together the rich elements of the stacked sandwich.

By this point, Guinness has firmly cemented itself in the London drinking canon. And let's not forget that the Irish stout was a delicious drink long before it was co-opted by Palace-wearing G-splitters. Now Guinness has published its first ever Harp Guide, telling thirsty drinkers where in Britain has mastered the art of the pour. Think of it as like the Michelin guide, but for the black stuff.

Saturday, December 6, 5-7PM Enjoy the Hot Cocoa Stroll with family and friends in Downtown Alameda. A variety of businesses will offer a warm welcome and a delectable assortment of sips & nibbles while supplies last. This fun, free, family-friendly tradition is sure to warm your heart! Participating businesses:Alameda Theatre (2317 Central Ave) - Cocoa outside the theatreAlameda Transmission (1919 Park St) - Hot cocoaBead Inspirations (1544 Park St) - Cookies and coupons!

The downward movement marks an important break in the year's trends after six consecutive months of rising costs, bringing respite to the UK's hospitality and foodservice sectors ahead of the festive trading period. However, despite the dip, there remains significant volatility across several key food and drink categories. October's most significant downward movement was recorded in the vegetables category, where prices fell by -1.7% year-on-year.

Preheat oven to 350 degrees F. Combine the flour and salt in a medium-sized bowl. Cut the butter and cream cheese into several pieces about 1" square. Use a pastry blender to cut the butter and cream cheese into the flour mixture. When the butter and cream cheese are well distributed, mix in the sour cream and water. Gather the dough into a ball. Wrap the dough in plastic wrap and refrigerate for 2 hours or place in the freezer for 30 minutes.

These edible baubles make a joyful addition to the Christmas table or tree. Soft, chewy, marshmallow-coated Rice Krispies are studded with pistachios and cranberries, chocolate and ginger, or peppermint candy cane; they're as fun to make as they are to eat, and they make a perfect little gift. To add a ribbon for hanging, cut small lengths of ribbon, then loop and knot the ends.

When a restaurant with the pedigree of 1919 at Condado Vanderbilt Hotel makes a leadership change, the food and beverage industry takes notice. The appointment of Chef Ciaran Elliott as Executive Chef marks not just a personnel shift, but a transformative moment that promises to elevate one of Puerto Rico's most celebrated fine dining destinations to new heights. With his distinguished background spanning multiple Michelin-starred kitchens across Europe and New York, Elliott brings the kind of global expertise that hospitality industry leaders dream of securing.

His educated, respectful, and clearly loving perspective doesn't just nod to Oaxaca; it delivers culture and flavors to Chicago with the fanfare they deserve. For lunch, try the green enchiladas, available with either cheese, chorizo, or steak. Chef makes the tangy, pleasantly spicy sauce with his mother's recipe. An alternative to enchiladas, and not so easily found in Chicago are the enfrijoladas, a breakfast staple made with tortillas drenched in a silky bean sauce, served with plantains.

Three Italian immigrants are putting on a show at a new restaurant in Danville. Rosario Mazzocchi, Giovanni Della Peruta and Valerio Viscopo are bringing more than 60 years of combined restaurant experience to Taverna Sorrentina, which had its grand opening on Monday. The restaurant features a mix of modern and classic Italian dishes, but served with a side of entertainment, as the owners and servers are often delivering food and cocktails with a dazzling presentation.

A bagel upgrade is coming to Greenwich Village-specifically, one stuffed with things we never knew bagels could contain, yet somehow absolutely should. Moonrise Bagels, the Hudson Valley favorite known for baking full-on comfort foods into its hand-rolled dough, will open its first New York City outpost this Friday, December 5, at 58 West 8th Street. Moonrise has been quietly dominating upstate's breakfast culture since 2021, when founders Jeremy Rhodes and Ali Chetkof Rhodes turned a pandemic kitchen hobby into Woodstock's most-talked-about carb.

Neighborhood favorite 3rd Cousin will be doing Christmas Eve up with a four-course prix-fixe ($157/person plus optional wine pairings at $120/person or $250/person for library selections). The festive menu includes di Napoli squash soup, black truffle and porcini mushroom ravioli, and a choice of filet mignon or butter-poached lobster tail. There's also plenty of vegetarian options, with a main dish fashioned around grilled tofu, pumpkin seed romesco, date-and-tamarind butter, and a touch of winter truffle. // 919 Cortland Ave. (Bernal Heights), 3rdcousinsf.com; reservations at exploretock.com

Cantón Regio in Pilsen wears its heritage with pride. The food of northern Mexico is a surprise for those unfamiliar with the nuances of regional Mexican cuisine. Norteño food doesn't come from comales and metates meeting colonial order. It's a practical, ingenious, and meat-centric response to the desert. Whether it's beef, goat, or lamb, dishes are often paired with flour tortillas (some of which resemble lavash in size and texture), a nod to the Levantine influence that shaped it.

On the warm, rounded tables of thick slab oak, chef Anand Singh - who earned fine dining credentials at Rosewood Las Ventanas in Cabo San Lucas - serves folded raw hamachi slices topped with tiny dabs of curry and a maroon-colored pool of tamarind ponzu that wouldn't feel out of place at a Nobu. A proper spoon swipe indents a celeriac puree topped with edamame and microgreens next to a portion of banana leaf-roasted Chilean sea bass.

Before operating a pandemic pizza pop-up in his mother's Mar Vista backyard, chef Miles Okabayashi built his skill sets in some notable kitchens, including République and New York's Perry Street. Less than four years later, he partnered with his brother, Sam, and sister-in-law, Jean Okabayashi, to debut Wildcrust in Highland Park. It's a stylish, midcentury-esque, comfy spot on the edge of the neighborhood,

San Juan, Puerto Rico is one of the coolest places I've ever been. The city is vibrant and colorful, alive with a contagious, undying energy. When I was planning my trip, I was overwhelmed by the myriad food and drink options - how in the world would I make it to so many places? Of course I couldn't try everything on my list, but that gives me an excuse to go back sooner than later.

We don't chase every trend, but this one was big enough, and there was an opportunity to do it in a Hershey way,

our understanding of Mexican food was dominated by Tex-Mex dishes like fajitas and nachos, helped in no small part by Old El Paso meal kits on supermarket shelves. Over the past decade and a half, tourism to Mexico has been growing. The UK is the largest source of tourists to Mexico in Europe, with Mexico News Daily reporting a 16.8% rise in UK tourists from 2015 - 2018, and that travel has certainly had an impact on the quality of Mexican food available here.

With executive chef Nanor Harboyan and head baker Jacob Fraijo at the wheel, Helms Bakery opened with a slate of sourdough country loaves nestled in wood baskets and seasonal fruit tarts dotted with sliced figs and blueberries. On its first day open, crowds filtered through the 14,000-square-foot space, lining up for impeccably laminated croissants from the coffee bar or fried chicken, which emerged at 11 a.m. from the deli counter in the back corner.

With its OTT decor, charming staff and more-than-decent food, this is a party not to be missed, says our food critic I didn't plan to be the first paying customer through the doors of Gloria Osteria's brand new Dublin restaurant, but that's how things worked out. Arriving a few minutes early for a 7pm reservation made weeks previously, we're prevented from entering the building - the former AIB bank on Westmoreland Street - by a red ribbon strung across the entrance.

Per the lore, after a bakery employee accidentally overboiled a batch of Blum's (supposed-to-be) soft coffee candy, Weil leapt into a thrifty effort not to waste it. The pastry chef broke the crispy, honeycombed sugar candy into small pieces and added it to Blum's regular sponge cake. The result was a light, fluffy, lemon-tinged chiffon cake dotted with crunchy textural morsels.

At the time of writing, we're only midway through the 2020s, so we don't know what the most popular dessert of the decade will be. If we had to make an educated guess, we'd say maybe Dubai chocolate or matcha cookies. Come back in about five years, and we'll see how well that sentence aged. If you're reading from the future: Hi, how did we do? Did we age well?

Back in early October, a company called Great Lakes Cheese Co of Hiram, Ohio, reportedly issued a large-scale recall that impacted a range of shredded cheese products. The recall was initiated after Great Lakes Cheese was informed by one of its suppliers that some of its "Low-Moisture Part-Skim Mozzarella" may have been contaminated with a foreign material-in this case, metal fragments.

I love milkshakes and malts, whether I'm sipping one alongside a burger and fries or enjoying it on its own. The only problem? I almost never have the ingredients at home to make a proper milkshake. So, I'm looking for the closest, fastest option when a craving hits. A classic malt-shop shake sounds dreamy, but as a busy toddler mom, I don't exactly have the time, energy, or budget for a $15 milkshake that isn't made to go.

Once burned, twice shy, I decided to start simple, adding a few spoonfuls of Italian mascarpone. Despite initial reservations, the result was pleasantly surprising. The mascarpone blended effortlessly with some frozen berries and water - and dolloping another spoonful on top, it resembled a cheesy parfait. The first taste revealed a delightful creaminess, which softened some of the tang from the harsher-tasting berries like blackcurrants. Delicious.

I've worked with Organic Lea for about 10/12 years. They rent a greenhouse on the outskirts of Epping Forest and grow crops for local communities, and we would buy a few things from them. They offered a space to us, which fell through, then this came up, Hale says, gesturing toward the polytunnel in a far corner of the field.

Thirty-one years. That's how long Reese's Puffs has kept the exact same chocolate formula in those crunchy little spheres, and honestly, nobody was really asking them to change it, which is precisely why this announcement from General Mills is a rather pleasant surprise: dark chocolate's taking over our familiar breakfast cereal. While Reese's

Some Brits like theirs thick and meaty, using the Yorkshire Pudding as a vessel. But others are convinced that gravy should be thin and broth-like, poured all over the plate. To settle the debate once and for all, Asda surveyed 2,000 Brits about the 'correct' shade and consistency of gravy. Their results revealed that the ultimate gravy should be medium brown and just thick enough to coat a spoon.

For those who plan their traveling around food, there's a new gastronomic ranking that puts Bay Area cities way up there. The readers of Conde Nast Traveler have weighed in for its annual travel awards, and in the category of food cities, Oakland takes first place while San Francisco scores fifth. Also placing in the top 15 cities are (to no surprise) New Orleans and Chicago, and (perhaps to slight surprise) burgs in Ohio and Hawaii.