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Your Grandmother’s Dips Reinvented

Your Grandmother’s Dips Reinvented


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Is there anything better than a good old-fashioned dip? Creamy, versatile, and comforting, dips are a surefire crowd-pleaser for any occasion, and we’re not calling them old-fashioned for nothing — but we’ll get to that in a minute.

See More: Your Grandmother's Dips Reinvented Slideshow

With the Super Bowl coming up, now is the time to be on top of your dip game. If you’re hosting or attending a party for the big game, you’ll most likely want some dip to be a part of the menu. Serve one, serve two, serve as many as you’d like, but there’s no better party than one that has some chips and dip out on the table. To help you rev up your dip game, we’re turning to the one person who knows them best: grandma.

OK, maybe your grandmother wasn’t the one who was whipping up dips for you as a child, but there’s something about dip recipes that stirs up nostalgia for us, and we’re sure you can agree. Back in the day, the 1950s to be exact, there was a dip explosion; the versatile appetizer became a popular mainstay on many cocktail party menus. In an era when convenience was everything, dips were a hit because they often only required simple ingredients, a quick stir of the spatula, and some chips to create an instant party favorite.

Numerous cookbooks during the decade, from The Joy of Cooking by Irma S. Rombauer in 1953 to Martha Deane’s Cooking for Compliments in 1954 and Betty Crocker’s Picture Cookbook in 1956, were bursting with dip recipes, and soon enough the appetizers started appearing on every American table. Dips were everywhere, and serving ware like "chip-and-dip sets" became common during the era. Dips' popularity held steady throughout the decades following the 1950s and they remain extremely common party dishes today.

So where did this hysteria over dips come from?

Dehydrated soups, it seems. Created in the 1930s, the packets didn’t become popular until '40s when more and more soup companies started experimenting with them in the spirit of competition. It wasn’t until 1952 when the ultimate dehydrated soup was created: Lipton’s Onion Soup Mix. We call it the ultimate because of what it became, thanks to a California cook who decided to mix it with a little sour cream and dunk a chip into it only two years later. The dip, and the soup mix that made it, instantly became a hit and sales for Lipton’s soup mix soared. Eventually, the dip recipe would become a permanent fixture on the mix’s package. From there, the idea of "dips for chips" was born.

We can't deny dips' appeal, so without offending grandma, we’ve revisited some of the most popular dips from years past and have given them a little update. All of our favorites are here, with our own special take on them. No one can argue with the brilliant combination of spinach and artichokes, and we think you’ll like our version of the dip. For Southerners, you’ll like our take on the classic beer cheese dip à la bread bowl, and we can guarantee that even the most seafood-adverse will eat our salmon spread. So Super Bowl fan or not, it’s ready to get dipping. Whip out your poodle skirts and tie on your apron and join us on our journey with your grandmother’s dips.

Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce


Just Like Grandma's: 14 Recipes Inspired by Reader Favorites

There's no competing with grandma, but we're doing our best! We took a poll and asked you to tell us the dishes your grandmother was known for making. Then we put together a collection of Delish versions of those classic family favorites.

There's no competing with grandma, but we're doing our best! We took a poll and asked you to tell us the dishes your grandmother was known for making. Then we put together a collection of recipes for those classic family favorites. No time to prepare a big supper tonight? Fill up the whole family, even when your time together is limited, with some of our best 30-minute meals.

Macaroni and cheese has been a cherished dinnertime treat by kids and adults across the country for countless years now. There's something about this warm, gooey, cheesy creation that, though incredibly simple, is also satisfying to every sense. So it's no wonder that so many grandmothers make a mean mac n' cheese &mdash it's one of the few dishes that's always a huge hit with every age group.

Tender chicken and lusciously soft dumplings are the kind of simple &mdash but downright delicious &mdash fare that many of our grandmothers are known for, and it's easy to see why. Though this dish doesn't require fancy ingredients, it does require time, effort, and a practiced hand to get those dumplings to turn out just right. A little of grandma's love always helps, too.

Tart rhubarb complements sweet strawberries in this popular summer pie &mdash our version has a deeper flavor, thanks to a teaspoon of ground ginger tossed in with the fruit filling.


A vegetarian twist on a Chinese take-out standard, these sprouts deliver crunch, spice, and zing.

You made your own turkey stock and turned it into ramen, of course. No? Well, you should.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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A Recipe for the Generations

Eat Darling Eat provides a platform for sharing personal photos, intergenerational anecdotes, and, of course, conserving beloved family recipes, like yours. "It&aposs not about perfect recipes. The stories run from sweet to sour. Some are heartbreaking, some heartwarming, some hilarious," explains Ball. There&aposs the account of a woman with an Eastern-European Jewish background whose family wouldn&apost give her a challah recipe (and meat grinder) until she was married. And the one about the woman whose mother sold chocolate meringues as a girl during the Depression and never ate them again. The daughter now bakes them. 

It&aposs stories like these that become part of family lore, and may even yield recipes that achieve heirloom status. Why take a chance that they&aposll be lost to time? Whether you record your family matriarch&aposs secret recipe, add it to your own custom cookbook, or share it with Eat Darling Eat, make that prized recipe a part of your family&aposs heritage, for descendants to come.


This Is Not Your Grandma’s Fried Chicken—It’s Better

Chef Edward Lee shares his tips and tricks to making perfectly crispy and tender fried chicken. The best part? It’s really simple.

Anna Archibald

O ne of the only recipes my grandmother taught me before she died was how to make her fried chicken. For most of my life, I didn’t think the dish could be improved upon. While she never gave me written instructions, the process is ingrained in my memory, having watched her do it so many times. And it always resulted in a delicious meal, so why mess with tradition, right?

Well, despite my nostalgia for this family recipe, there was plenty of room for improvement, as there often is. After speaking with chef Edward Lee about fried chicken, which he’s spent most of his career perfecting, I had to admit that a few subtle updates would result in a better fry.

And, oh my stars (to borrow one of grandma’s favorite expressions), it did. Though Lee’s recipe didn’t reinvent the fried chicken wheel, his tips created a crispier crust and far more tender meat than I had ever achieved before. All it required was lots of buttermilk, one empty egg carton saved from my recycling bin and an afternoon spent re-seasoning Grandma’s old Griswold No. 9 cast-iron skillet.

The James Beard Award-winning author and owner of 610 Magnolia in Louisville, Kentucky, and culinary director of Succotash, in Washington, D.C., is quite vocal about his love for fried chicken, whether in its classic form or in one of the many equally delicious variations he’s developed over the years.

So, whether you’re a fried chicken rookie or you’re curious to see if you can inject new life into your family’s recipe, Lee’s advice will help you achieve the perfect contrast between crispy crust and tender chicken every time.

To end up with the best tasting fried chicken, Lee recommends starting off with bone-in dark meat. “Flavor-wise, you’re better off using drumsticks, thighs and even wings—they’re the best for fried chicken.” (If you have full chicken legs, he advises that you divide them at the joint before proceeding.) And it’s best to avoid using the breast, since it won’t fry well. “The size is uneven and it doesn’t make for good fried chicken.”

As far as quality of the meat you’re using, don’t go too far out of your way to find organic meat. Free-range chickens tend to have better flavor, but can be a bit leaner because “they get more exercise.”

“Fried chicken is going to be delicious regardless,” says Lee. “It may be one of the few things where just a regular old commodity bird is just as good as the organic. Most of the fried chicken that we eat comes from commodity chicken and, while their practices are not something that I espouse, the meat flavor and quality is actually fine because 90 percent of the joy of eating fried chicken is that crunchy, salty, fatty flavor. You know, you’re not going to eat it every day—it’s a treat.”

Once you have your chicken pieces, put them in a mixing bowl and “marinate them in buttermilk overnight to tenderize the meat and add a little flavor,” says Lee.

Don’t have buttermilk on hand? Don’t worry, there are a few ways around it. “Unflavored yogurt does the exact same thing,” says Lee. “You can also literally just use [regular] milk with a squeeze of lemon juice in it.” And if you don’t have either of those things, you can heavily salt the chicken and let it cure on a sheet pan in the fridge for about an hour.

When you’re about ready to start dredging and frying, drain the chicken—Lee says this step is “really important.” Once it is drained, salt and pepper the pieces liberally. “Whatever you think is enough salt and pepper, add a bit more,” he says.

This is the vital step that will ensure your fried chicken is as crispy and crunchy as humanly possible.

First, prepare your flour mixture. Mix all-purpose flour with salt, pepper and some hot paprika if you have it on hand. “I don’t go too crazy with [the seasonings] because I think the flavor gets lost, but salt, pepper and a little paprika is good,” says Lee. “You’re going to dip your chicken in the buttermilk and then you’re going to dredge or roll it in the flour.”

As each piece of chicken comes out of the flour mixture, either lay it on a wire rack or prop it up in an egg carton. Just start this process in the center of the carton rather than on one end, so it doesn’t immediately tip over.

“The trick to a true fried chicken crust is you’re actually creating the crust before you deep fry in your oil,” says Lee. “You can’t dredge and put the chicken in your frying oil right away. What happens is when you dip your chicken in the buttermilk and then roll it in flour, it is still a layer of chicken, a layer of buttermilk and a layer of flour.”

If you don’t wait for the crust to form, those layers will immediately separate upon hitting the hot oil. He also adds that if you let the chicken rest on a flat surface without airflow (humid conditions may also prove a challenge), the crust will bond to whatever it’s touching rather than to the chicken. Each piece of chicken should sit for a “good 15 minutes” before going into the frying oil. “Don’t disturb it,” says Lee. “Just literally leave it alone.”

While your chicken is drying, it’s time to bring your oil to the perfect frying temperature. Since you probably don’t have a deep fryer at home, Lee recommends adding two inches of canola oil, Crisco or “anything that has a high [cooking] temperature” to a large pan with high sides—cast iron, if you have it. You can even use a big pot, but Lee recommends steering clear of short-sided sauté pans when frying chicken.

The ideal oil temperature is about 350–370 degrees. When it’s heated, you can begin adding the chicken.

“Very gently lay it in there,” says Lee. Be gentle for two reasons: You don’t want oil to splash out and burn you, but you also don’t want your chicken to fall and touch the bottom of the pan because the breading will stick. And fry only a few pieces at a time, so the oil doesn’t drop in temperature.

“The top part [of the chicken] will float, so it will look like only the bottom part is cooking, not the top part, and you’ll have this urge to like start flipping it right away,” says Lee. “You don’t want to disturb that cook, so just leave it in there for a good five minutes and don’t touch it. Just kind of nudge it just to make sure it’s not sticking to the bottom.”

After five minutes, you can flip the chicken over again and continue flipping it over every two minutes. Depending on the size of the chicken pieces, it will need to cook for between 12 and 16 minutes. If you’re unsure, cut into a piece to check that the juices in the chicken run completely clear.

“If you don’t disturb the chicken and you let the oil do its thing and the oil is consistently 350 degrees, but lower than 370, you will have a perfect crust,” says Lee. “At that point, you take it out, drain it on paper towels, give it another little salt sprinkle on top and let it rest [on a wire rack] for a few minutes. Then you’re ready to go. It’s really simple.”

While fried chicken doesn’t necessarily need any extra seasonings, Lee likes to add a hint of contrasting sweetness. “My daughter and I like to sprinkle just a little bit of salt and just a tiny drizzle of honey,” says Lee. “And it’s fantastic.”­


Southern Cheese Dips You Need At Your Next Party

When we think of the fundamental dishes that comprise Southern cuisine, classic treats like fried chicken, homemade biscuits and silky grits immediately come to mind. However, the South features a plethora of lesser-known regional food specialties, and they’re largely designed to serve at parties, gatherings and barbecues, all giving a nod to the major Southern emphasis on hospitality.

A prime example of Southern party grub involves cheese-based dips and spreads you’ll be hard-pressed to find a social engagement below the Mason-Dixon line that doesn’t include a platter of crackers and a specially-seasoned blend of cheeses, spices and condiments. Southern cheese dips come in numerous forms and incarnations, but if you’re looking for a solid starting point, we encourage you to sample these three iconic versions.

Pimento Cheese

Arguably the grande dame of all Southern cheese spreads, pimento cheese relies on simplicity.

“[Pimento cheese] is a dish that is archetypal in its Southern-ness, in that it could not be more plebeian in its ingredients or the technique required to make it, but it [also] could not be any more comforting or transportive,” chef John Currence of City Grocery in Oxford, Mississippi, told HuffPost. “I remember my grandmother laughing about the fact that we charged $6.50 for it when we opened. She’d roll over in her grave if she knew it cost $12 now.”

In its most basic form, pimento cheese includes shredded cheese (usually cheddar or a blend of processed cheeses), mayonnaise and chopped cherry peppers, also known as pimentos down South. From there, chefs can riff and customize to their heart’s content.

When asked about his must-add ingredients for pimento cheese, Currence had a clear answer: “The essential ingredient for me is grated onion, added to taste. My mom and grandmother used to grate onion for everything. It eventually fell out of style in cooking and was very much [considered] a ‘housewifey’ technique. But I love grated onion and use it in all kinds of things. I also tend to lean on pickled jalapeños, and I like to throw everything into a food processor and add a little cream cheese so it can work easily as a spread (without destroying crackers) and on a sandwich.”

“Big Bad Breakfast” Pimento Cheese

Courtesy of John Currence

Ingredients

1/3 cup cream cheese, at room temperature

1 cup grated cheddar cheese

1 cup grated havarti cheese

1/4 cup minced bread-and-butter pickles

3 tablespoons bread-and-butter pickle juice

1/4 teaspoon cayenne pepper

1. In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese at medium speed until soft and creamy, about 3 minutes.

2. Add the cheddar, havarti, pimentos, pickles and pickle juice, grated onion, mayonnaise, Tabasco and cayenne and mix at low speed until smooth and well combined, about 2 minutes. Season with salt and pepper.

3. Serve immediately or chilled with crackers.

Kentucky Beer Cheese

Home to Churchill Downs and the nation’s most revered bourbon distilleries, the state of Kentucky also offers a delicious regional snack combining cheesy goodness and a little hint of booze: Kentucky Beer Cheese. Kentuckians adore this local specialty for its ease, its flavorful nature and its flexibility.

“ I have been eating beer cheese as long as I can remember,” chef Newman Miller of Star Hill Provisions at the Maker’s Mark Distillery in Loretto, Kentucky, told HuffPost. “My dad would always make our families beer cheese and it is still the base of the way I make it even today. I think it’s become a staple [of Kentucky cuisine] because it’s just that tasty and easy to make.”

A blend of grated cheese, aromatics and beer (of course), Kentucky beer cheese can be supplemented by countless ingredients, giving you plenty of opportunities to adjust the taste profiles to your exact preferences. “Taste and texture are two fun elements to play with in your beer cheese. I like mine spicy, so sometimes I’ll add Sriracha and fresh diced jalapeno peppers,” Miller said.

As far as beverage pairings go, Miller has a few suggestions: “If I am drinking a beer [with beer cheese], I like a classic pilsner like Lagunitas or Trumer . but beer cheese also goes well with a bourbon highball or an Old-Fashioned!”


Grandma’s Pot Le Gel

On February 10th, last year, I entered a contest on justapinch.com and asked my followers to cast their vote for it. The problem, of course, was that I didn’t have a proper picture of my recipe being made or completed.

Tonight, I made this fabulous eggplant dip to have as an appetizer before a dairy Shabbat dinner.

The story as it was written last year:

“My Grandma was notorious for her home cooked family favorites. There was never a visit without a hot, homemade pie.
Another recipe was for this eggplant dip. My Poppy adored this dip!
She had given me the recipe, but I lost it. Poppy has since passed on and Grandma has dementia, and so for the last couple of years, I tried searching the internet without luck.
Luck changed a few months ago when Grandma and I were looking at a recipe for ratatouille, when suddenly, it all came back to her!”

This recipe calls for one eggplant. We used two and came out with this one small bowl. You may decide to double or triple your recipe, depending on how many people you intend to serve it to.

More than one website recommends the use of wooden utensils for making eggplant dips in order to avoid oxidation in your food. Poppy of Poppy Planet warns that if you use stainless steel, inox or iron, it will leave the dish with a bitter taste.

*This recipe may be Eastern European in origin, but I’m not sure. I will update this post when I find out.


28 Dessert Dips Worth Throwing A Party Over

In the time it takes you to bake and frost a cake, you could make ALL of these.

In the time it takes you to bake and frost a cake, you could make ALL of these.

Way more fun than actually frosting the cookies.

Don't be wary of the cherry.

Warning, this dip may be NSFW.

BUY OUR FAVE MIXER: KitchenAid Hand Mixer, $36 amazon.com.

This is banana pudding at its finest&mdashutensils need not apply.

WHIP IT GOOD: KitchenAid Hand Mixer, $36 amazon.com.

The most delicious way to be patriotic!

HIP TO BE SQUARE: 8 Inch Square Baking Dish, $35 amazon.com.

S'mores without the fire hazard!

All the Fluff and peanut butter you love from the sandwich in dip form.

This dip is a toffee lover's dream.

This dip is literally bananas.

With gingerbread cookie dippers, it tastes like the world's best eggnog cheesecake.

Eating one on a stick is overrated.

When churros met Nutella, your world became a better place.

All the best cookie dough flavors rolled into one irresistible no-bake dessert dip.

So much better than licking the mixing bowl.

What could be better than a molten candy bar?

You could create a full-blown sundae bar at your next party&mdashbattling drippy, immediately melting tubs of ice cream&mdashor you could try this fluffy, whipped dessert that only takes five minutes to make. Take things really over-the-top by serving it with crushed waffle cone pieces.

With swirls of caramel, specks of cinnamon, and sweet toffee pieces, this dip is the perfect welcome-to-fall app.

Your ugly sweater party isn't complete without this dip. The best part? There's no bothering with water baths or any of the other hassles you normally run into when making traditional cheesecake.


Set of FOUR / / Your Grandmother's Recipes in Her Handwriting on a Kitchen Towel / / Print is Directly on Towel / /

Wow your friends and family with this unique and creative gift!

These beautiful flour sack towels are printed with a special image to honor your loved one—it could be a recipe, receipt or other memorable photo. The 100% cotton fabric towels have your image printed directly into the fabric, which means that the towels are easy to wash and iron.

To order, please follow these steps:

♥ 1. SEND the scan or photo of the recipe using the Etsy messaging system. There is a place to attach images at the bottom of the message (please send multiple messages if necessary, as Etsy only allows for 3 images per message). If a border is desired, see the fifth photo above for choices, and indicate which border number when sending the order in.

♥ This listing is for four towels—all four *do not* need to be the same print. Please be clear in the instructions when sending in multiple images, with descriptions of images (for example, include the name of the recipe, if it is written on the card). Please limit each towel to two images. This means that there may be a front and a back of a card on the front of one towel.

♥ 2. CHECK OUT using the green button at the right of the listing. This is where payment may be made. Orders do not go into the queue until this step is completed. Emails and messages may go back and forth during this process, but please note that orders do not go into production until payment is made. Orders are put into the queue when checkout is made. No exceptions please.

♥ 3. (OPTIONAL) If an image of the desired recipe is *not* available, one great option is to have a recipe printed with a choice of typeface. Please choose from the available options (letters A - N). These options can be seen in the image gallery above, but it is necessary to scroll all the way to the fifth picture to view these choices. Please include the complete recipe in the order, and which typeface (the letter from the chart) that the recipe should be printed in.

These beautiful flour sack towels are printed with a special image to honor loved ones—it could be a recipe, receipt or other memorable photo. The 100% cotton fabric towels have the image printed directly into the fabric, which means that the towels are easy to wash and iron.

The printable area is approximately 13 x 15 inches, and each towel is about 28 x 28 inches. The print is centered on the bottom half of the towel, so that it will show up nicely when folded in half (as in hung over an oven rack).

The turnaround time is about two weeks from the time the order is placed until the time it ships. Please allow one additional week for shipping (a total of three weeks if there is a deadline).

Product photography credit (third image)—Shannon from: http://www.happinessisblog.com/happiness-is/2013/03/favorite-recipes-on-a-tea-towel.html

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Please look at the links below for pricing, but please know that any quantity is available by using the blue "request a custom order" link above.


I think I’m almost down to 2½ sides…and I’m FINALLY taking back my life… actually CHASING MY LIFE.

I'll ALWAYS be 3 Sides of Crazy cooking in OUR Krazy Kitchen at my Savory Kitchen Table and ALWAYS Eating on the Good China but counting down to normal

I love to cook, read, write, quilt, craft, go antiquing, amateur photography and to learn new things. I’m a Jill of many trades & always have more interests and desires than I have time. LOL I’m still trying to figure out what I want to be when I grow up. I love being a homemaker and keeping my family healthy and happy.

As a Christian woman I believe life is all about change and that learning to cope with it as it happens will help you through life. I believe in Murphy’s Law, the Domino Effect, Payback’s a Bitch, and Karma. I also believe that Pay It Forward and living by the Golden Rule go a long way to keep the former from happening to begin with. I believe everything happens for a reason and that life is one big adventure.

I try to see life through rose colored glasses and be as tolerant as possible. My glass is always half full. I am an optimist, extremely positive minded and usually a really upbeat person so anything goes within reason.

I especially love to cook and develop new recipes. I have written a couple of cookbooks for family reunions that I’m working on getting published and have new cook books in the works.


Watch the video: The paradox of choice. Barry Schwartz (July 2022).


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