The Antenna

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. A weekly curated selection of coffees from the Sprudge Roaster's Village.

The very best burger recipes, straight off of the grill! Burgers (aka hamburgers) are a food where a patty of ground meat is served in a bun along with fillings and condiments. The stereotypical burger consists of a beef patty in a bun with lettuce, tomato, pickles, ketchup, mustard, etc. There are so many different...

Read On →

The post Burger Recipes appeared first on Closet Cooking.

The datil has a specific problem: almost nobody can buy one fresh. It grows in and around St. Augustine, Florida, in small batches, for local families and local restaurants, and it barely leaves. So if a recipe calls for fresh datil peppers and you don’t ...

Read more

This creamy chipotle chicken pasta came out of my habit of putting chipotles in adobo into everything I make. The…

Loaded with three kinds of cheese and topped with buttery cracker crumbs, this stovetop zucchini mac and cheese is pure summer comfort.

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. An all-access pass to the inner workings of the coffee supply chain.

Tart, citrusy, and just sweet enough, this electric pink drink is a classic for a reason.

You’re going to use this pan more than anything else in the kitchen, and the best one is under $15.

Our banana pudding pound cake is buttery, banana-y and beautiful with its fluted Bundt design, a sweet glaze, and vanilla wafer and banana garnishes.

After hours and hours of slow cooker testing, the Cuisinart performed the best.

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. 96-page publication documents the people, producers and innovations shaping Peru’s next chapter in specialty coffee.

The juicy variety is making a splash in the produce section.

The post Lemonade Apples Are Popping Up in Stores, and They’re My Favorite New Variety appeared first on Taste of Home.

Easy frozen meals, silly treats, and pantry staples to always stock up on.

Plus the climate crisis is hitting Parmesan, updated food safety news, and more

Between the earthy, muted shades and functional silicone materials, we'll reach for these pretty kitchen utensils again and again.

The post Beautiful by Drew Just Dropped New Silicone Kitchen Tools—And Every Piece Is Under $8 appeared first on Taste of Home.

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. An interview with 2026 Sprudge Twenty inductee Pack Katisomsakul.

Baked Greek fries have a Mediterranean-inspired twist from lemon, oregano and feta.

For the first time in its 18 seasons, the World AeroPress Championship is heading to Mexico City.  The event will take place Sunday, Dec. 6, at Frontón Bucareli in the...

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. The earthquake caused the closure of one the country's main shipping ports.

Welcome to DCN’s Weekly Coffee News! Subscribe here for all the latest coffee industry news. Also, check out the latest career opportunities at CoffeeIndustryJobs.com. EU Study Models Price Effects of...

This article is sponsored by our partner, ColdPerk. Demand for cold coffee shows no signs of slowing. Cafes are selling more cold drinks than hot coffee, the RTD aisle keeps growing with more canned and bottled options, and many offices use cold brew on tap as a way to entice workers. Over the years, Fresh Cup…

The post New Product: ColdPerk’s Commissary 70 Can Make 28 Gallons of Espresso-Strength Concentrate in Two Hours appeared first on Fresh Cup.

This sweet, tangy relish lets your banana peppers shine, quickly simmered until golden. Ready in 30 minutes, with an easy way to adjust the heat up or down. It's a condiment you'll use again and again.

The post Banana Pepper Relish appeared first on Chili Pepper Madness.

Like “perfect” tomato toast and olive bar pasta salad.

Like hot honey sheet-pan chicken and Polish cream puff cake.

This editor-tested DIY fruit fly trap starts working in under 24 hours

Rich textures, warm brass and earthy tones—Magnolia’s new fall collection has us dreaming of coffee in a charming old farmhouse on a crisp fall morning.

The post Joanna Gaines’ New Fall Collection Is Packed with Nostalgic Home Finds appeared first on Taste of Home.

Every recipe is tested, tasted, tweaked, and tested again by a team of pros.

Celebrate the release of Practical Magic 2 with The Art of Tea Moonlight Potions Bundle. It includes warming spices and enchanting Earl Grey.

The post Calling All Practical Magic Fans: This Witchy Tea Bundle Is Made for Spooky Season Sipping appeared first on Taste of Home.

Don’t let those forgotten bananas go to waste. Bake them in this banana bread sheet cake with chocolate malt frosting instead.

All you need for an Italian aperitivo at home: a few good drinks, some salty snacks and plenty of time to linger. No plane ticket or passport required.

The post 17 Recipes for an Italian Aperitivo Happy Hour appeared first on Taste of Home.

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Portland Coffee Roasters introduces OPBeans, a blend created to support Oregon Public Broadcasting.

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. David Yardley is the new head of Go Get Em Tiger.

The Netherlands-based Sustainable Trade Initiative IDH has launched a four-year program designed to promote what it called a regenerative and verifiable coffee supply chain across four major producing countries.  Announced...

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. The Opener by Mazzer takes place Thursday, August 20th in Los Angeles, California.

This sheet-pan fried rice is on par with the best takeout you've ever had. Run, don't wok!

Chicago-based Groundswell Coffee Roasters rode a slow but steady wave of growth into its third cafe inside the historic Fine Arts Building on Michigan Avenue.  Opened in July, the 1,000-square-foot...

Hundreds of people across South East Asia have lost millions in an alleged crypto scam and Ponzi scheme posing as a coffee investment venture.

The post Millions Lost in an Alleged Coffee Crypto Scam and Ponzi Scheme appeared first on Fresh Cup.

Four nourishing (and filling!) salads from the Test Kitchen that are perfect for meal prep.

Riff on the lunchbox staple. Mayo-haters deserve tuna, too.

Elegant enough for a dinner party centerpiece, sturdy enough to take the leftovers for lunch tomorrow.

A spicy-funky upgrade for lettuce cups, sandwiches, and more.

So much more affordable than ordering from those fast casual salad chains.

A fresh homemade strawberry jam! Preserving summers bounty for later! Strawberries are one of my favourite things about summer and what better way to enjoy them than to make a homemade strawberry jam! This recipe is a standard jam recipe with strawberries, sugar and pectin (which helps thicken the jam) where everything is hard boiled...

Read On →

The post Strawberry Jam appeared first on Closet Cooking.

A Lambrusco spritz turns up the volume on a classic Aperol spritz by replacing the prosecco with fizzy, tart, bright red wine.

Turn a few simple ingredients into raspberry jam you can store in the fridge or freezer. Trust us: You'll want to spread it on everything.

Gather around the raclette grill from GreenPan for pancake stack parties, hibachi-style dinners and extra-toasty fondue.

The post This Community Raclette Grill is the Secret to Slaying Brunch appeared first on Taste of Home.

Some of Ireland’s most memorable foods were never elaborate. They were made from whatever a household had close at hand: flour from the pantry, eggs from the hens, milk or buttermilk from the farm, and, when available, generous amounts of freshly churned butter. From these simple ingredients came the rich farmhouse cakes that became part of everyday baking in rural Ireland. Irish farmhouse butter cake was less a single strictly defined recipe than a style of home baking shaped by Ireland’s remarkable dairy tradition. Recipes differed from kitchen to kitchen, but the idea was wonderfully simple—a tender, buttery cake made from familiar ingredients and served without unnecessary decoration. These were cakes for family gatherings, Sunday afternoons, visitors arriving at the door, and cups of strong tea around the kitchen table. Their story offers a glimpse into a time when Irish baking was closely connected to the farm, the seasons, and the ingredients produced within a few miles of home. Table of Contents The Tradition of Irish Farmhouse Baking Why Irish Butter Was So Important What Was an Irish Farmhouse Butter Cake? Baking in the Country Kitchen Butter Cake and the Irish Tea Table Different Cakes from Different Kitchens Why Traditional Farmhouse Baking Changed The Return of Simple Irish Baking A Taste of the Irish Farmhouse The Tradition of Irish Farmhouse Baking For generations, baking was an essential part of life in Irish farmhouses. Bread, scones, cakes, and other baked goods were usually made at home rather than purchased from a shop. Recipes were practical, economical, and based on ingredients that were readily available. Many recipes were never written down. They were learned by watching a mother, grandmother, aunt, or neighbor at work in the kitchen. Measurements might be made with a familiar cup or spoon, while experienced bakers judged dough and batter largely by appearance and feel. The result was a style of baking that varied considerably from household to household. Two neighboring families might make very different versions of what they both called butter cake. What these cakes generally shared was simplicity. They did not require elaborate decorations or expensive ingredients. Their appeal came from good butter, fresh eggs, careful baking, and the comfort of something homemade. Why Irish Butter Was So Important Ireland’s climate has long favored dairy farming. Frequent rainfall and mild temperatures help produce the lush grasslands that have supported cattle for centuries, making milk, cream, buttermilk, and butter central ingredients in Irish food culture. On traditional farms, butter making was once a regular household activity. Cream was collected and churned until the butterfat separated from the liquid buttermilk. The butter could then be washed, worked, shaped, and sometimes salted to help preserve it. Fresh farmhouse butter had many uses, but baking was certainly among the most delicious. Butter added richness and tenderness to cakes while giving them a distinctive flavor that required little additional embellishment. In a simple cake containing only a handful of ingredients, the quality of the butter mattered enormously. It was not merely another ingredient—it was often the flavor around which the entire cake was built. What Was an Irish Farmhouse Butter Cake? There is no single historic recipe that defines an Irish farmhouse butter cake. Rather, the name can describe a broad family of simple butter-rich cakes prepared in home kitchens using everyday ingredients. A typical version might contain butter, flour, sugar, eggs, and milk or buttermilk. Depending on the household and period, baking soda or baking powder could provide additional lift. The finished cake was generally straightforward and rustic. Instead of thick icing or elaborate decoration, it might be served plain, lightly dusted with sugar, or accompanied by homemade jam. Some versions were relatively dense and rich, while others had a lighter crumb. The amount of sugar could also vary, particularly when sugar was more expensive and used carefully in rural households. The beauty of the farmhouse butter cake was precisely this lack of strict rules. It was a cake shaped by the ingredients, equipment, and preferences of the person baking it. Baking in the Country Kitchen Making a cake in an old Irish farmhouse could be very different from baking one today. Modern cooks can set an oven to an exact temperature and use electric mixers to prepare a batter within minutes. Earlier generations relied far more heavily on experience. Depending on the period and household, cakes could be baked near the hearth, in cast-iron pots, in ranges, or eventually in increasingly common domestic ovens. Bakers learned to judge heat without digital displays or precise thermostats. Butter and sugar were creamed by hand, eggs beaten manually, and flour carefully incorporated using wooden spoons and bowls that might remain in a family kitchen for decades. Nothing about the process was especially glamorous, yet the smell of butter cake baking would have transformed the kitchen. In homes where ingredients were used carefully, a cake coming from the oven signaled that something a little special was happening. Butter Cake and the Irish Tea Table Perhaps the natural home of farmhouse butter cake was beside the teapot. Tea became deeply embedded in Irish domestic life, and offering something to eat alongside it became an important part of hospitality. Visitors rarely needed a formal invitation. Someone arriving at the door might soon find themselves seated at the kitchen table with a cup of tea and whatever bread, scones, biscuits, or cake happened to be available. A simple butter cake was particularly well suited to these occasions. It could be prepared ahead of time, sliced easily, and served without ceremony. Homemade jam might accompany a slice, especially during summer and autumn when berries and orchard fruits were preserved for use throughout the year. At other times, the cake needed nothing more than a hot cup of tea. This tradition of sharing simple baked foods helped make the Irish kitchen table an important place of conversation, news, friendship, and hospitality. Different Cakes from Different Kitchens One of the pleasures of traditional farmhouse cooking was variation.

The post THE STORY OF IRISH FARMHOUSE BUTTER CAKES: A SIMPLE COUNTRY TRADITION appeared first on Irish Food Hub.

Description: Buttermilk Lemon Cake is a light and tender Irish-inspired bake with a fresh citrus flavor and a wonderfully moist crumb. The buttermilk gives the cake a gentle tang while fresh lemon zest and juice add brightness and balance. Finished with a simple lemon glaze, this rustic cake is perfect with afternoon tea, as a spring or summer dessert, or whenever you want a simple homemade treat. Ingredients For the Cake 2 cups all-purpose flour 1½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 tablespoon finely grated lemon zest 2 tablespoons fresh lemon juice 1 teaspoon vanilla extract 1 cup buttermilk For the Lemon Glaze 1 cup powdered sugar 2 tablespoons fresh lemon juice 1 teaspoon finely grated lemon zest Instructions Preheat the oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the softened butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract. Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined, taking care not to overmix the batter. Pour the batter into the prepared cake pan and gently smooth the top. Bake for 35–40 minutes, or until golden and a skewer inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. To make the glaze, whisk the powdered sugar, lemon juice, and lemon zest together until smooth. Drizzle the glaze over the completely cooled cake and allow it to set before slicing. Cooking Tips Use freshly squeezed lemon juice and fresh zest for the brightest flavor. Bring the eggs and buttermilk close to room temperature before mixing for a smoother batter. Do not overmix after adding the flour, as this can make the cake less tender. For a more rustic appearance, drizzle the glaze loosely over the cake rather than covering the entire surface. Serving Suggestions Serve this cake with a pot of Irish tea or freshly brewed coffee. It is delicious on its own or accompanied by fresh berries, lightly whipped cream, or a spoonful of lemon curd for an extra burst of citrus flavor.

The post BUTTERMILK LEMON CAKE appeared first on Irish Food Hub.

Description: This Whiskey-Soaked Raisin Pudding is a warm and comforting Irish-inspired dessert filled with plump raisins, gentle spices, and the rich flavor of Irish whiskey. The raisins are soaked before baking so they become soft and flavorful, while the pudding develops a tender, moist crumb and lightly caramelized top. Served warm with custard or cream, it is an ideal dessert for chilly evenings and special gatherings. Ingredients 1 cup raisins ⅓ cup Irish whiskey 1½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon salt ½ cup unsalted butter, softened ½ cup packed brown sugar 2 large eggs 1 teaspoon vanilla extract ½ cup whole milk Butter, for greasing the baking dish Instructions Place the raisins in a small bowl and pour over the Irish whiskey. Leave to soak for at least 30 minutes, or up to several hours for a stronger flavor. Preheat the oven to 350°F (175°C). Lightly butter an 8-inch baking dish. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate large bowl, beat the softened butter and brown sugar until light and creamy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients, alternating with the milk, and mix just until combined. Fold in the whiskey-soaked raisins along with any whiskey remaining in the bowl. Spoon the batter into the prepared baking dish and spread it gently into an even layer. Bake for 35–40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. Allow the pudding to rest for 10 minutes before serving warm. Cooking Tips Soaking the raisins for several hours gives them a deeper whiskey flavor and softer texture. Do not overmix the batter once the flour is added, as this can make the pudding heavy. For a richer finish, brush a small amount of Irish whiskey over the warm pudding after baking. The pudding can be reheated gently before serving and is especially good with warm custard. Serving Suggestions Serve with warm traditional pouring custard, lightly whipped cream, or vanilla ice cream. For a simple finish, dust the top lightly with powdered sugar and serve with a hot cup of tea or coffee.

The post WHISKEY-SOAKED RAISIN PUDDING RECIPE appeared first on Irish Food Hub.

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Green Coffee Importer Royal Coffee, Inc. will host an event for coffee professionals and enthusiasts at their Oakland, California lab and tasting room, The Crown, on September 18-19, 2026.

With whipped feta and mint on top, these sweet-and-spicy harissa roasted vegetables are so much more memorable than their steamed cousins.

This sweet-and-spicy harissa margarita strikes the perfect balance of bright citrus, tart pomegranate juice and smoky heat.

Coffee may not be the enemy of sleep that it is often made out to be. In a large Swedish study of middle-aged adults, habitual coffee drinking showed little meaningful...

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Free Competition Cappuccino to every customer on National Coffee Day.

A magnitude 7.4 earthquake shook coffee-growing regions of western Colombia on Monday, killing at least 250 people, while damage assessments are ongoing. The quake hit at 7:34 a.m. local time...

Competition in the Pantry Awards drinks category was stiff—but the sips are all alcohol-free.

Creative, craveable Pantry Award winners to give your favorite recipes new life.

We tasted dozens of products in these categories—only 18 were named Pantry Awards winners.

These peach cobbler sticky buns are ultimately decadent. Make them any time of year using fresh or frozen peaches.

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. The last day to submit your Build-Out for 2026 is this Monday, August 17th.

Danish-founded coffee roasting equipment maker Aillio opened a Latin America headquarters and showroom in San Salvador, El Salvador, in July, appealing to more customers in places where coffee is produced...

Coffee brands are thinking critically about sourcing amid supply chain pressures—and looking beyond traditional cup scores in the process.

The post Amidst Economic Turmoil and Climate Crisis, Are Coffee Scores Still Relevant? appeared first on Fresh Cup.

This homemade cowboy butter seasoning is bold, garlicky, and tangy with real heat, the easiest way to make cowboy butter anytime you want it, and a knockout dry rub on its own.

The post Cowboy Butter Seasoning appeared first on Chili Pepper Madness.

With this budget-friendly photo book service, families can flip through their favorite memories together.

The post Chatbooks Review: Keep Memories Fresh With This Monthly Photo Book Service appeared first on Taste of Home.

Attention: A date shake is not a smoothie, but you can have it for breakfast if you want.

One returning favorite and two brand-new Bundtlets are coming to the Nothing Bundt Cakes fall menu.

The post Nothing Bundt Cakes Just Dropped Its Fall Menu—and September Is Looking Delicious appeared first on Taste of Home.

All the freshly-baked scents in the comfort of your own home.

The post The 3 Best Bath and Body Works Candles from the New Cafe Collection appeared first on Taste of Home.

With spice and lots of sauce, slow-cooker harissa chicken makes a weeknight protein feel special.

When consumers say they want a “strong” coffee, they may be referring to any number of qualities — bitterness, dark color, roasted aroma or caffeine-linked stimulation — within a broader...

We tasted 17 jars of pasta sauce. These are the ones we’d recommend.

From Toll House's newest cookie dough to the creamiest tzatziki dip, these are the latest grocery store finds our editors can't stop talking about.

The post 6 New Snacks Our Editors Are Loving Right Now appeared first on Taste of Home.

A new documentary lets viewers “Tagalong” during the cutthroat cookie season.

Stop wasting money on scent boosters and try this instead.

A natural-process Gesha coffee from Miranda’s Farms of Ka‘u earned the top score in the 2026 Best of Hawai‘i coffee competition, as the Hawaii Coffee Association says it plans to...

Southern California roasting company Goodboybob doubled its retail footprint in July, opening two cafes weeks apart on opposite sides of the United States. In early July, Goodboybob opened its first...

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Milk Brew in Pasadena, California.

The snack that smiles back has even more reason to smile.

The post Gluten-Free Goldfish Crackers Are Coming This Fall—Here’s When You Can Get Them appeared first on Taste of Home.

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. The two regional events are happening next month.

Solar power could be a game-changer for coffee roasting—if it can be harnessed. A project is trying to do just that.

The post Soon, You May Be Able to Roast Coffee With Solar Energy Stored in Rocks appeared first on Fresh Cup.

This Mexican tuna salad is the one my mom made, always with a bowl of pickled jalapeños on the side,…

The FDA is investigating a multistate salmonella outbreak linked to jalapenos from Mexico.

The post Taylor Farms Recalls Jalapeno Products from Stores Across the Country Due to Salmonella Outbreak appeared first on Taste of Home.

Who wins the Cozy Earth vs. Bedsure debate? We put the two popular blankets side by side to see whether the pricier pick is worth the splurge.

The post Cozy Earth vs. Bedsure: Which Faux Fur Bubble Blanket is Worth the Splurge? appeared first on Taste of Home.

Jesse and Shilpa chat with pastry chef Katherine Yang, talk about recipe drop jitters, and award the latest Baker of the Month.

A purported Vietnam-based company that marketed itself as a health-conscious coffee investment brand is at the center of a cross-border cryptocurrency fraud investigation. The operation, known as Fun Coffee, has...

And other questions I asked myself chasing New York's most elusive reservation

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. A guide to newer and small-scale roasters to Copenhagen, Denmark.

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. So many coffee events going on over the next two months.

Royal Coffee’s Development Stage event is returning to Oakland, California, this fall, with the two-day coffee symposium taking on the theme “Frontiers: Coffee Beyond the Cup.” Taking place Sept. 18-19...

Italian espresso machine company La Marzocco is expanding further into the digital realm with the launch of Sistema, a subscription-based web platform for monitoring usage, performance and maintenance data across...

That shot of espresso might be good for your liver. Plus, Spokane shops support their wildfire-affected community, and rocks might be the future of roasting.

The post Coffee News Club: Week of August 10 appeared first on Fresh Cup.

A bright and summery pasta with corn and zucchini in a creamy basil pesto and parmesan sauce! This is one of my favourite times of they year with all of the fresh summer produce and this recipe is a great way to enjoy zucchini, corn and basil! One of the stars of the show is...

Read On →

The post Creamy Corn and Zucchini Pesto Pasta appeared first on Closet Cooking.

Cali veggie, cucumber-chutney, a smashshroom (!), and more.

Quick chicken chili, no-flip pancakes for a crowd, and more hand-picked recipes for our Dear Bon Appétit column.

With enough protein to keep you full and firing on all cylinders.

Ditch the ham and cheese for a double-decker vegetarian sandwich.

This Cajun pasta recipe is loaded with shrimp and smoked andouille sausage, with lots of  flavorful Cajun seasonings, so easy to make, a perfect weeknight dinner!

The post Easy Cajun Pasta Recipe (Shrimp & Andouille, Creamy Option) appeared first on Chili Pepper Madness.

From Neapolitan to sheet-pan pie with hot dogs and kimchi.

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. A weekly curated selection of coffees from the Sprudge Roaster's Village.

Inspired by a Parisian jambon beurre, it shouldn’t work, yet does.

A slightly unhinged vegetarian version of the classic Parisian sandwich.

The best recipes for grilled meat on a stick! Summer grilling at it’s best! Seasoned/marinated and skewered up beef, chicken, pork, shrimp, kebab/kebob that’s grilled to perfection! There’s nothing quite like grilled meat on a stick in the summer! I guess it’s the being on a stick part that gets me, it reminds me of...

Read On →

The post Grilled Meat on a Stick appeared first on Closet Cooking.

There’s a certain kind of hot sauce fan who stopped chasing the Scoville leaderboard a while ago. They still love heat, but what pulls them across the room now is flavor: smoke, oak, a little sweetness, the sense that someone let the sauce sit and ...

Read more

While some of the food trends in 2026 so far were firmly on our prediction list in January, others were a pleasant surprise that no one saw coming.

The post The Biggest Food Trends of 2026 So Far appeared first on Taste of Home.

Dust off the malted milk powder that’s sitting all the way at the back of the pantry. These malted butter pecan waffles put it to good use.

Watermelon is sweet, refreshing and also really good for you! From keeping you hydrated to supporting heart health and helping with exercise recovery, here's why this juicy fruit deserves a spot on your plate.

The post Is Watermelon Good for You? appeared first on Taste of Home.

This recipe turns plain green beans into a spectacular side dish. Chili crisp, fresh ginger and bacon give the recipe tons of flavor. —Nikki Haddad, Germantown, Maryland

These thumbprint cookies taste just like a classic Wisconsin brandy old-fashioned cocktail. The shortbread cookie bursts at the seams with orange flavor, while the brandied cherry filling brings the boozy flavor. Serve them alongside a cocktail for a perfect after-dinner treat. —Sarah Farmer, Waukesha, Wisconsin

Plus the snack hyperacceleration, our golden age of pickles, and more.

Bright lemon juice, warming bourbon, and simple syrup combine for this easy, refreshing classic.

This s’mores cookie dough is made without raw eggs or raw all-purpose flour, making it safe to eat—no baking required.

With their molten mozzarella core, these saffron arancini are guaranteed to surprise and delight.

Welcome to DCN’s Weekly Coffee News! Subscribe here for all the latest coffee industry news. Also, check out the latest career opportunities at CoffeeIndustryJobs.com. Khipu Coffee Releases Peruvian Coffee Harvest Guide UK-based Peruvian...

Our triple-chocolate salty malty scones are infused with malted milk powder, drizzled with chocolate glaze and finished with flaky salt.

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Roasting with the power of the sun!

From the Coffee Think Tank Podcast: Hamzah Nasser, CEO of Haraz Coffee, talks explosive growth, expanding beyond Yemeni drinks, and going global.

The post The Path to 300+ Locations and the Yemeni Coffee Boom With Hamzah Nasser of Haraz Coffee appeared first on Fresh Cup.

My favorite taco toppings, from fresh salsas to homemade hot sauces and chiles toreados. Build a taco bar with real heat and real flavor.

The post Best Taco Toppings (For People Who Actually Like Heat) appeared first on Chili Pepper Madness.

Our small-batch recipe for zucchini blueberry muffins is quick and perfect for summer snacking.

The My Texas House fall decor drop is all about spooky prints, pretty plaids and soft, earthy autumnal shades.

The post The My Texas House Fall Collection Is Here—And It’s Already Selling Out appeared first on Taste of Home.

This is what you need to go from good coffee to great coffee.

I thought I'd already learned every trick for keeping chicken breasts juicy. Then I tried marinating them in kiwi juice.

The post I Marinated Chicken in Kiwi Juice, and I’m Never Looking Back appeared first on Taste of Home.

10 dishes to save (and cook!) before summer wraps.

Too hungry to wait in line for brunch? You can make our copycat First Watch million-dollar breakfast sandwich at home.

Shredded rotisserie chicken for ease, tangy Buffalo sauce, and a whole lot of cheese.

The foods that filled America's kitchens in 2003 tell a surprisingly revealing story. From diet culture to busy weeknights, these dinners captured a moment in time.

The post This Is What TV Dinners Looked Like in 2003 appeared first on Taste of Home.

It’s a freezer staple every time I grocery shop.

Kick off your holiday feast with impressive steak bruschetta, which are stacked with crisp pancetta, premade tomato topping and peppery arugula.

U.S. coffee chain Dutch Bros is pursuing a $105 million acquisition of dozens of former locations of Salad and Go, a fast-salad chain born in Arizona currently engaged in Chapter...

A new all-day cafe called Two Fold Coffee & Kitchen is now open in Tampa, Florida, splitting its focus between a multiroaster specialty coffee program by day and a curated...

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. As always, coffee shops are stepping up in times of crisis.

According to Starbucks Workers United, the blending powder used to make new energy refreshers is causing respiratory issues for baristas.

The post Baristas Allege Blending Powder For New Starbucks Drinks Is Causing Respiratory Issues appeared first on Fresh Cup.

Tasty sandwiches with sweet and spicy hot honey buffalo chicken, melted cheese and a crunchy blue cheese ranch coleslaw! Today’s recipe takes the previously shared hot honey buffalo chicken (link) and throws it into a sandwich with a ranch and pepperoncini coleslaw. The recipe is as easy as making a simple coleslaw with shredded cabbage,...

Read On →

The post Hot Honey Buffalo Chicken Sandwich appeared first on Closet Cooking.

Share your best pie recipe between August 6 and September 14, 2026, for the chance to win $800 from Taste of Home and Plugrà Premium European Style Butter.

The post ‘Pie-Palooza’ Recipe Contest Announcement appeared first on Taste of Home.

A trio of lemon curd, lemon zest and lemon juice make this the best and brightest lemon buttercream frosting ever.

Boxed cornbread mix becomes its very best self thanks to cheddar cheese, sour cream, and lots of chives.

An optional pinch of saffron adds a golden hue and subtly floral flavor to tangy buttermilk pie.

It’s keeping my bubbly, well, bubbly, so I can enjoy a summer’s worth of sparkling cocktails at my own pace.

Choosing the spiciest jalapeno doesn't have to be a guessing game. These visual clues can help you spot the ones that pack some heat.

The post How to Choose the Spiciest Jalapeno at the Store appeared first on Taste of Home.

A new study among coffee drinkers in southern Italy found that people who drink espresso or moka pot brews on a daily basis were less likely to develop the liver...

It’s time to invest in a machine you’ll actually want to use—and won’t hate to clean.

This Mediterranean sheet-pan gnocchi mixes veggies, briny olives, creamy feta and fresh dill for a flavor-packed meal with minimal cleanup.

Level Up, the noncompetitive barista education and mentorship event launched last year by the nonprofit Raise the Bar Coffee, is returning to Minneapolis this fall with an expanded program and...

Swedish saffron buns ( saffransbullar) are pillowy soft and perfumed with floral saffron. Pearl sugar adds crunch and pockets of sweetness.

Get your FreeSip for a discount while you can.

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Onyx At The Preserver in Bentonville, Arkansas.

Seattle-based home coffee equipment company Shelbru is launching the June, a manual pourover brewer built for temperature stability, controlled outward flow and compatibility with common accessories and brewing methods. The...

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. It may provide the blueprint an alternative regulation strategy.

Between 2021 and 2025, India experienced an added 30 days of coffee-harming heat per year due to climate change—and it wasn’t alone. Together, the 25 countries that grow 97% of the world’s coffee experienced an average of 47 additional days when temperatures exceeded 30 degrees Celsius, according to a Climate Central analysis. This above-average heat…

The post The South India Coffee Company Bet on Excelsa Before Anyone Was Listening appeared first on Fresh Cup.

This swamp soup recipe is the classic Alabama turnip green soup with smoked sausage, white beans, black-eyed peas and tender greens in a savory chicken broth, seasoned up with plenty of Cajun spices. It might look a little swampy, but one spoonful and you'll be hooked.

The post Swamp Soup Recipe (Alabama Turnip Green Soup) appeared first on Chili Pepper Madness.

Whether you spend all day in the break room or only have time for lunch al desko, these lunches satisfy.

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. An interview with 2026 Sprudge Twenty inductee Ivan Solis.

French sauces, flaming desserts and unapologetic excess.

The post This Is What a Menu from 1926 Would Look Like appeared first on Taste of Home.

Finally, an answer to the age-old question: basil pesto or honey mustard?

The post Emmy Rossum Makes Us the Sandwich That Brought Her to Tears appeared first on Taste of Home.

Innoroc, the German company behind the Übermilk line of commercial automatic milk frothers, has introduced Beyond, an umbrella equipment brand that includes Übermilk and the newly launched Plus X Collection...

Pickle chips, pickle marshmallows, pickle lube—pickles are hard to escape and impossible to resist

Fairtrade International is raising its minimum prices for certified coffee for the second time in less than four years, arguing that rising production costs and volatile markets require a stronger...

Shade-grown coffee has long been promoted as a key means of protecting bird diversity in tropical coffee regions. A new study from the Colombian Andes complicates that picture, finding that...

The best since sliced bread.

My mom and I love EJ's Luncheonette in the NYC neighborhood where I grew up. During the pandemic, I was stuck in California and missing home, so I re-created their garden club. My version was so good, it brought me to tears. —Emmy Rossum, The Great American Sandwich Show

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Black coffee no sugar no cream.

Fairtrade International has raised its minimum prices for certified arabica and robusta coffee.

The post Fairtrade International Updates Minimum Coffee Prices For 775,00 Farmers appeared first on Fresh Cup.

Some recipes tell you everything you need to know about the person who created them. This mortadella sandwich from chef Anthony Bourdain is one of those recipes.

The post I Tried Anthony Bourdain’s Favorite Sandwich—and It Couldn’t Have Been More Him appeared first on Taste of Home.

Over the past three years, we've tested more than 20 popular meal kit and delivery options for every kind of home cook (and people who don’t want to cook at all).

How to trick your crummy dishwasher into cleaning like an expensive one.

These limited-time Aldi Finds are perfect for late-season cookouts, easy dinners and soaking up every last bit of sunshine.

The post The 10 Best Aldi Finds of August Include Cute Mixing Bowls and My Favorite Frozen Pizza appeared first on Taste of Home.

These pork tenderloin sandwiches are just like the ones you can get at the fair! The pork is way bigger than the bun, which is what makes it fun. —Erin Fitch, Virginia Beach, Virginia

The iced matcha latte all over your feed is cheaper to make at home, and it tastes even better.

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Demitasse in Santa Monica, California.

NO PURCHASE OR PAYMENT OF ANY KIND IS NECESSARY TO ENTER OR WIN. 1. SPONSORS: The Pie-Palooza Recipe Contest (“Contest”)

The post Pie-Palooza Recipe Contest Official Rules appeared first on Taste of Home.

Researchers in South Korea say they’ve developed a new process that can convert moist spent coffee grounds into biochar in 90 seconds. The researchers are promoting the process, tested at...

Arabica and Robusta, which dominate global coffee production, are increasingly vulnerable to climate change, including heat stress, erratic rainfall and pest pressures. Lesser-known species such as Excelsa are gaining attention...

In a new observational study that tracked nearly half a million adults for more than a decade, people who reported drinking two to three cups of coffee per day had...

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. The Movas E Coffee Collection by Moft.

Fairtrade raises prices for 775,000 farmers. Plus, Starbucks workers alert of respiratory issues and ants might be good for your coffee farm.

The post Coffee News Club: Week of August 3 appeared first on Fresh Cup.

This taco salad recipe piles seasoned, saucy ground beef over crisp lettuce with a creamy taco dressing made from the same flavors as my mom's famous taco dip. Easy to make, ready in 30 minutes, and you control the heat.

The post Taco Salad with Creamy Taco Dressing appeared first on Chili Pepper Madness.

Rotisserie chicken makes quick work of these no-cook rolls with a spicy peanut sauce.

Tasty chicken meatballs with plenty of basil pesto mixed in! Fresh homemade basil pesto is one of my summer time favourites and in this recipe it’s used to season some chicken meatballs! This recipe is pretty much a basic chicken meatball recipe with basil pesto added to it. It starts out with ground chicken with...

Read On →

The post Pesto Chicken Meatballs appeared first on Closet Cooking.

How would Tony the man feel about Tony the film? As Bourdain’s longtime assistant, I learned never to predict his responses.

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. A weekly curated selection of coffees from the Sprudge Roaster's Village.

Like a raspberry skillet cake with almond flour and spicy almond-butter green beans.

The best recipes summer appetizer and snacks that are perfect for hot summer days, eating outdoors, picnics, etc. With the warmer days here it’s always nice to have a list of goto snack or appetizer recipes on hand so that you are ready for any out doors events like barbecues, picnics, trips to the park,...

Read On →

The post Summer Appetizers appeared first on Closet Cooking.

Like charred elote salad and a mind-blowing berry smoothie.

Chipotle powder answers a question that comes up constantly in home cooking: how do you get real smoke into a dish that never goes near a fire? It is ground chipotle pepper, which is a jalapeño left on the plant until it turns red and ...

Read more

Scotch bonnets are hard to find on purpose-built trips and nearly impossible on accidental ones. Outside the sub-tropics and neighborhoods with a strong Caribbean population, most supermarkets simply don’t carry them. So you find the jerk recipe, you read the ingredient list, and you’re stuck. ...

Read more

The scotch bonnet is the Caribbean’s signature chili: a squat, wrinkled, extra-hot pod that carries as much sweetness as it does fire. It’s the pepper behind jerk seasoning, behind most of the island hot sauces worth buying, and behind a heat that arrives a beat ...

Read more

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. This week's selection of coffee gear.

This month’s Snack Drop features two types of puffs, a gochujang nut mix, and flavor-packed protein chips.

Tender, buttery breakfast pastries with crisp caramelized edges, a fragrant cinnamon-orange filling, and a crackly sugar topping.

Jesse riffs on Polish karpatka with a no-bake cheesecake filling swirled with tangy plum jam.

With dramatic choux layers and fruit-rippled cream, it’s the drag queen of Polish desserts.

Here’s how to build the gingerbread cottage from the cover of our Taste of Home Christmas 2026 cookbook, including a printable pattern, a recipe for gingerbread dough and step-by-step piping instructions.

The post How to Build a Gingerbread Cottage appeared first on Taste of Home.

That giant watermelon on your counter isn't nearly as intimidating as it looks.

The post How to Cut a Watermelon appeared first on Taste of Home.

Even worse, a fresh heatwave could turn Bordeaux into a tinderbox and complicate firefighting efforts.

I grew up in Puyallup, Washington, and we have the state fair in our city every year. I visited this fair for many years, and love the state fair scones—so I decided to recreate them at home. The scones are layered with raspberry jam and butter. —John Williams, Cooperstown, New York

Pronto Pups look similar to corn dogs, but the batter is made with rice flour, corn flour and cornmeal, which gives them a different texture. They've been a fixture at Minnesota and Kansas state fairs since the 1940s and most fair-goers have strong opinions about whether Pronto Pups or corn dogs are superior, but both are delicious dogs in their own right. Whether you're team corn dog or team Pronto Pup, these puppies are worth making at home!—Taste of Home Test Kitchen

This streamlined Italian tomato sauce makes magic out of a handful of pantry ingredients.

Plus RFK Jr.’s YouTube cooking show, the fires in Bordeaux, and more

When it comes to stomach-scorching heat, these eight spots prove the limit does not exist for locals.

Magic Spoon's new Protein Oatmeal is creamy, perfectly sweet and hunger-busting—that's why it earned a Taste of Home Award.

The post This Protein Oatmeal Is the Hunger-Fighting Breakfast Hero I Needed appeared first on Taste of Home.

Watermelon feta salad is the sweet-and-savory summer side you’ll keep coming back to. Juicy watermelon, salty feta and fresh mint get tossed with a rich balsamic drizzle for an easy, refreshing dish made for cookouts and sunny days.

Steak salad, buttermilk corn pasta, the best gazpacho, and more quick dinners to make this month.

These recipes with pistachio cream turn the rich, nutty spread into irresistible desserts, like pistachio tiramisu, cinnamon rolls and Dubai chocolate cheesecake bars.

The post 10 Sweet Pistachio Cream Desserts That Are Worth the Splurge appeared first on Taste of Home.

These nopales tacos are made with the same red chile flavors my dad used to cook nopales in. Tender cactus…

In Christopher Nolan's The Odyssey, this one scene had movie-goers gagging.

Can you eat croissant ice cream sandwiches for breakfast? Asking for a friend.

The post I Tried the Croissant Ice Cream Sandwich Trend—and I’m Already Craving Another appeared first on Taste of Home.

And all my top picks feel oh so good in your hand.

A simple extra step can transform frozen vegetables into a crispy, flavorful side dish.

The post How I Get Perfectly Roasted Frozen Veggies Every Time appeared first on Taste of Home.

Welcome to DCN’s Weekly Coffee News! Subscribe here for all the latest coffee industry news. Also, check out the latest career opportunities at CoffeeIndustryJobs.com. Study Finds Ants May Help Suppress Coffee Berry Borer...

More and more roasters are looking to supply offices, hotels, and workplaces with coffee. WMF's two new compact superautomatics are made to close that gap.

The post New Product: WMF’s Two New Machines Help Roasters Crack the Office and Workplace Market appeared first on Fresh Cup.

Like a watermelon panzanella and pesto pizza.

Every corner of the country has its own take on barbecue. Meet the smoky, saucy traditions that have shaped barbecue across America.

The post The United States of Barbecue: A Regional Guide appeared first on Taste of Home.

Hoisin on its own is already a fine glaze for grilled pork or chicken, but it isn’t barbecue sauce. Add ketchup, soy sauce, and rice wine vinegar and it becomes one: sweeter and deeper than a standard tomato sauce, with a savory backbone you don’t ...

Read more

Chips Ahoy! just dropped a mystery flavor, and cookie detective was the role I was born to play.

The post Chips Ahoy! Has a New Secret Flavor—and I Think I Cracked the Case appeared first on Taste of Home.

Blueberries and jalapeño sound like a mistake until you taste them together. The berries bring a dark, mellow sweetness, the pepper brings a bright green snap, and the gap between the two is the whole point of the salsa. It takes fifteen minutes, there’s no ...

Read more

Cottage cheese varies quite a bit from brand to brand. Here's how they all compare to each other, plus the brand I go back to every time.

The post I Tried 8 Brands of Cottage Cheese, and Nothing Beats My Tried-and-True Favorite appeared first on Taste of Home.

Everyone reaches for the margarita, and the paloma is the drink they’re missing. It’s grapefruit and tequila with a squeeze of lime, it’s genuinely more popular than the margarita in Mexico, and it takes about two minutes to build. A shot of jalapeño simple syrup ...

Read more

Here’s a light summer salad with a real kick to it. Sweet mango and creamy avocado go over fresh greens, a blended habanero dressing goes over the top, and the whole thing comes together in about fifteen minutes. Serve it as an appetizer or a ...

Read more

The best recipe storage solutions also double as beautiful heirlooms. Preserve and enjoy your favorite family dishes for years to come!

The post Preserving Grandma’s Traditions: Recipe Storage Tips, According to Experts appeared first on Taste of Home.

One small shift in kitchen cleaning gave me a ton of time and energy back.

The post I Stopped Running My Dishwasher Overnight, and It Totally Changed My Life appeared first on Taste of Home.

Here’s what our editors recommend for crunchy fries, crispy chicken skin, blistered veggies, and more.

Made with canned tuna, anchovies, lemon, and olive oil, this creamy, savory condiment is good on just about everything.

We put both family calendars to the test in order to see which is worth its salt. It didn't take long for us to declare a winner.

The post Skylight vs. Hearth: We Put These Digital Calendars Head to Head appeared first on Taste of Home.

On Four Seasons I, omakase, Champagne, and Michelin-starred menus give you plenty of reason to stay on board.

These candied banana peppers are sweet, tangy, and mild, made in just 15 minutes. Perfect for sandwiches, subs, pizza, and cream cheese dip.

The post Candied Banana Peppers Recipe appeared first on Chili Pepper Madness.

Discover our staff's favorite home bases for exploring the Windy City's vibrant food scene.

Save your shoulders (and your sandwiches).

The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.

Like a plant-based fruit and vegetable wash, our senior editor’s new favorite apron, and the comfiest slides.

Virginia Beach, Virginia-based coffee roaster Pinup Coffee Co. recently landed its biggest project to date with the opening of its first standalone cafe, including a full kitchen.  With approximately 2,500...

Caffeine is an intensely bitter compound, and coffee beverages can contain caffeine at concentrations far above the human threshold for perceiving bitterness. A new study from researchers in Germany explains...

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Level Up II takes place September 18th through 20th at Mill City Roasters in Minneapolis, Minnesota.

Can regenerative farming practices help farmers get a living income? In some countries, yes.

The post New Report: Regenerative Agriculture Can Build Living Incomes For Farmers appeared first on Fresh Cup.

A homemade ranch seasoning to easily add ranch flavours to any recipe! Ranch dressing is the most popular salad dressing in America with good reason! It’s a cool creamy dressing with herbs and spices like parsley, dill, chives, onion powder and garlic powder that goes well on pretty much everything! These days it’s pretty popular...

Read On →

The post Ranch Seasoning appeared first on Closet Cooking.

Let me run through some of what launched in the past year or so. Hershey put out Jolly Rancher Heat Wave gummies in January, coated in what the company calls a “chili inspired finish.” Health-Ade released a strawberry mango chili kombucha. Dairy Queen built an ...

Read more

They tried taking it off the menu. It didn’t go well.

There's no crying for any reason in historic Cooperstown, New York.

The post I Went to Cooperstown, NY for Baseball and Fell in Love with the Food Scene appeared first on Taste of Home.

Explore Memphis-style barbecue, from spice-rubbed dry ribs and saucy wet ribs to smoked pulled pork sandwiches loaded with coleslaw.

The post A Guide to Memphis Barbecue appeared first on Taste of Home.

After more than a month of cooking steaks, chicken, potatoes and a 24-hour chuck roast, the near-silent Anova Precision Cooker 3.0 earned a permanent place in my kitchen.

The post I Tested Anova’s Sous Vide Cooking System to See If It’s Worth the Hype appeared first on Taste of Home.

One quick shake of this budget-friendly seasoning transforms ordinary frozen French fries into restaurant-worthy bites.

The post This $2.85 Aldi Find Makes Frozen French Fries Taste Like They’re from a Restaurant appeared first on Taste of Home.

Wear it shopping, gardening, to work—everywhere! You'll look great.

Dominic Sessa, Kareem Rahma, and food media personalities sipped martinis and Negronis at Golden Steer in Greenwich Village.

Today, potatoes often dominate conversations about traditional Irish vegetables, but long before the potato became Ireland’s defining crop, another humble root vegetable held an important place on the Irish table—the parsnip. Sweet, earthy, and remarkably versatile, parsnips were cultivated and enjoyed throughout Ireland for centuries, providing nourishment during the colder months when fresh produce was scarce. Although they have never disappeared entirely from Irish cooking, parsnips gradually lost their prominence as potatoes became the country’s staple food. In recent years, however, chefs, gardeners, and home cooks have begun rediscovering this forgotten vegetable, celebrating both its rich flavor and its connection to Ireland’s culinary heritage. Table of Contents A Long History in Ireland Before the Potato Became King The Farmhouse Favorite Why Parsnips Taste Different Traditional Irish Dishes Featuring Parsnips The Modern Revival of Parsnips Growing Parsnips in Ireland A Vegetable Worth Remembering A Long History in Ireland Parsnips have been cultivated in Europe for thousands of years and were well established in Ireland long before the arrival of the potato during the late sixteenth century. Their ability to thrive in Ireland’s cool, damp climate made them an ideal crop for both monastery gardens and rural farms. Medieval Irish kitchens relied heavily on vegetables that could be grown locally and stored throughout winter. Alongside turnips, carrots, onions, leeks, cabbage, and oats, parsnips became an important source of nourishment during seasons when little fresh produce was available. Their naturally sweet flavor also made them particularly valued before refined sugar became widely available. Roasted or boiled, parsnips provided a welcome richness to otherwise simple meals. Before the Potato Became King Modern visitors often associate Irish food almost exclusively with potatoes, but earlier generations relied on a much wider range of root vegetables. Before potatoes became widespread, parsnips were one of Ireland’s principal winter crops. They stored well in the ground and could even become sweeter after exposure to frost, making them an excellent food for colder months. While potatoes eventually proved more productive and calorie-dense, parsnips continued to play a supporting role in many Irish kitchens, especially in regions where mixed vegetable gardens remained common. The Farmhouse Favorite For rural Irish families, parsnips were a practical crop that required relatively little attention once established. Many farmhouse gardens included rows of parsnips alongside cabbages, carrots, onions, and herbs. After harvest, they could be stored in cool sheds or left in the ground until needed. This made them especially valuable during winter when fresh vegetables were limited. Parsnips often accompanied Sunday roasts, appeared in hearty soups and stews, or were simply boiled and served with butter. Their sweetness paired particularly well with beef, lamb, and game. Because nearly every part of rural life revolved around making the most of seasonal produce, parsnips became a dependable ingredient that families returned to year after year. Why Parsnips Taste Different Unlike many root vegetables, parsnips develop a distinctive sweetness as their starches convert to natural sugars. Cold weather enhances this process, which explains why many gardeners believe parsnips harvested after the first frost have the finest flavor. Their taste combines earthy, nutty, and slightly spicy notes, making them remarkably versatile. They can be roasted until caramelized, mashed with potatoes, pureed into soups, or added to slow-cooked stews. Modern chefs often appreciate parsnips because they offer both sweetness and depth without overwhelming other ingredients. Traditional Irish Dishes Featuring Parsnips Although rarely the star of a meal, parsnips have long appeared in traditional Irish cooking. They were commonly added to farmhouse vegetable soups, where they contributed natural sweetness to broths made with onions, carrots, barley, and herbs. Slow-cooked stews also benefited from parsnips, which softened beautifully while enriching the overall flavor. Roasted parsnips became especially popular alongside roast beef or lamb, often served with potatoes, carrots, cabbage, and rich gravy. In some households, mashed parsnips were combined with butter and cream to create a comforting side dish. Today, many contemporary Irish recipes feature honey-roasted parsnips, parsnip soups, and root vegetable medleys that celebrate traditional ingredients in modern ways. The Modern Revival of Parsnips As interest in heritage foods and seasonal cooking has grown across Ireland, parsnips have experienced something of a renaissance. Farmers’ markets, artisan restaurants, and home gardeners increasingly value traditional vegetables that connect diners with Ireland’s agricultural past. Parsnips fit naturally into this movement, offering excellent flavor while requiring relatively few imported inputs. Chefs have also embraced the vegetable’s versatility. Parsnip crisps, roasted parsnip purées, creamy soups, and even desserts occasionally appear on modern menus, demonstrating that this humble root vegetable has far more to offer than many people realize. Growing Parsnips in Ireland Ireland’s cool climate remains well suited to growing parsnips. They prefer deep, well-drained soil and benefit from a long growing season, often remaining in the ground for many months before harvest. Many gardeners intentionally leave some parsnips in the soil until late autumn or winter, allowing colder temperatures to improve their sweetness naturally. Because they store well after harvesting, parsnips continue to be a practical crop for gardeners seeking fresh produce throughout the colder months. A Vegetable Worth Remembering Parsnips may never rival potatoes in their importance to Irish cuisine, but they remain an essential part of the country’s culinary story. Long before potatoes became Ireland’s defining crop, parsnips helped sustain families through long winters and added flavor to countless traditional meals. Their recent revival reflects a broader appreciation for Ireland’s agricultural heritage and the value of seasonal, locally grown food. As more people rediscover traditional vegetables, parsnips are once again earning their place on Irish tables. Whether roasted until caramelized, simmered in a hearty stew, or blended into a warming winter soup, this once-overlooked root vegetable reminds us that some of Ireland’s richest culinary traditions are often found in its simplest ingredients.

The post PARSNIPS IN IRISH COOKING: THE FORGOTTEN ROOT VEGETABLE appeared first on Irish Food Hub.

Description: Cabbage Steaks with Mustard Butter are a simple yet flavorful Irish-inspired side dish that transforms humble cabbage into something truly special. Thick slices of cabbage are roasted until the edges are caramelized and tender, then finished with a rich butter infused with wholegrain mustard and fresh herbs. Perfect alongside roasted meats or enjoyed as a light vegetarian main, this recipe celebrates one of Ireland’s most traditional vegetables. Ingredients 1 large green cabbage 2 tablespoons olive oil 1 teaspoon sea salt ½ teaspoon black pepper 3 tablespoons unsalted butter, softened 1 tablespoon wholegrain mustard 1 teaspoon Dijon mustard 1 teaspoon chopped fresh parsley 1 teaspoon chopped fresh chives 1 teaspoon lemon juice Instructions Preheat the oven to 425°F (220°C). Remove any damaged outer cabbage leaves. Slice the cabbage into 1-inch thick steaks, keeping the core intact to help hold them together. Arrange the cabbage steaks on a parchment-lined baking tray. Brush both sides with olive oil and season with salt and pepper. Roast for 20 minutes, carefully flip, and roast for another 15–20 minutes until tender with caramelized edges. Meanwhile, mix the softened butter with the wholegrain mustard, Dijon mustard, parsley, chives, and lemon juice. Transfer the hot cabbage steaks to a serving platter. Top each steak with a generous spoonful of mustard butter, allowing it to melt over the cabbage. Serve immediately. Cooking Tips Leave part of the core attached so the cabbage steaks hold together while roasting. Roasting at high heat develops delicious caramelized edges. For extra flavor, finish with freshly cracked black pepper. A sprinkle of toasted breadcrumbs or chopped hazelnuts adds extra texture if desired. Serving Suggestions Serve Cabbage Steaks with Mustard Butter alongside roast beef, pork, chicken, or grilled sausages. They also pair beautifully with mashed potatoes or can be enjoyed as a satisfying vegetarian main with crusty Irish brown bread.

The post CABBAGE STEAKS WITH MUSTARD BUTTER appeared first on Irish Food Hub.

Description: Roast Guinea Fowl with Whiskey Jus is an elegant Irish-inspired main course that pairs the rich, slightly gamey flavor of guinea fowl with a silky whiskey-infused pan sauce. Roasted until the skin is crisp and golden, the bird remains wonderfully juicy while the jus adds depth with hints of caramelized shallots, stock, and Irish whiskey. This impressive dish is perfect for Sunday dinners, festive celebrations, or special occasions. Ingredients 1 whole guinea fowl (about 3 lbs) 2 tablespoons softened butter 1 teaspoon sea salt ½ teaspoon freshly ground black pepper 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 cloves garlic, lightly crushed 1 tablespoon olive oil For the Whiskey Jus 1 shallot, finely diced 1 tablespoon butter ¼ cup Irish whiskey 1½ cups chicken stock 1 teaspoon Dijon mustard 1 teaspoon honey 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional) Instructions Preheat the oven to 400°F (200°C). Pat the guinea fowl dry and rub with butter and olive oil. Season generously with salt and pepper. Place the thyme, rosemary, and garlic inside the cavity. Roast for 55–70 minutes, or until the thickest part of the thigh reaches 165°F (74°C). Transfer the bird to a platter, cover loosely with foil, and rest for 15 minutes. Meanwhile, pour off excess fat from the roasting pan, leaving the browned bits behind. Cook the shallot with the butter over medium heat until softened. Carefully add the Irish whiskey and simmer for 2 minutes. Stir in the chicken stock, Dijon mustard, and honey, then simmer until reduced by about one-third. If desired, stir in the cornstarch mixture and cook until lightly thickened. Carve the guinea fowl and spoon the whiskey jus over each serving. Cooking Tips Do not overcook guinea fowl, as it is leaner than chicken. Allowing the bird to rest before carving helps retain its juices. A good-quality Irish whiskey adds a smooth richness without overpowering the sauce. The jus should remain silky rather than overly thick. Serving Suggestions Serve Roast Guinea Fowl with Whiskey Jus alongside buttery mashed potatoes, roasted root vegetables, braised cabbage, or sautéed green beans. Finish with fresh thyme and plenty of the warm whiskey jus for a memorable Irish-inspired feast.

The post ROAST GUINEA FOWL WITH WHISKEY JUS appeared first on Irish Food Hub.

The addition of hot honey gives this blueberry Brie grilled cheese a slow, sneaky heat that keeps you reaching for bite after bite.

New stovetop popcorn makers pop up every year, but they're not nearly as a-maize-ing as this tried-and-true classic.

The post I Eat Popcorn Every Day—This Stovetop Popcorn Maker is the Only One I’ll Use appeared first on Taste of Home.

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. The vinyl cafes of Seoul, South Korea.

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. A stunning display of fire, oxygen, and time.

The EU Deforestation Regulation requires companies importing coffee from Honduras into the European market to track their supply chains all the way back to the small-scale farmers who grow the...

For better or worse, one of the defining tastes of coffee — the life-giving elixir that makes the world go ’round — is bitterness.  A new study involving researchers at...

Italian espresso machine brand Victoria Arduino has introduced Record, a commercial espresso machine that can sit fully on a cafe counter or be partially embedded below it. Record’s group heads...

Mother Parkers Tea & Coffee has opened a new coffee extract manufacturing facility in Mississauga, Ontario, following what the private-label specialist described as a multiyear, multimillion-dollar investment. Called Complete Extract...

Last year, “cold brew” was added to Merriam-Webster’s Collegiate Dictionary. Here’s how that happened—and what it reveals about shifting coffee consumption habits.

The post ‘Cold Brew’ Is Now in the Dictionary. What Does That Say About Contemporary Coffee Culture? appeared first on Fresh Cup.

A quick chopped cherry pepper relish, ready in 10 minutes with no cooking. Sweet, tangy and spicy, perfect on subs, hoagies, hot dogs and eggs.

The post Cherry Pepper Relish Recipe appeared first on Chili Pepper Madness.

This watermelon salsa recipe is the flavor I grew up on. My dad was obsessed with watermelon, and I ate…

After much testing, we developed a formula for the best peanut butter and jelly sandwich.

These grills are worth lighting up.

Nutty, grain-free, sweet, or savory—we’ve got a granola pick for you.

It may not follow the rules of traditional ice cream making, but the Ninja Creami’s creamy results won me over after a week of testing.

Lula's Garden offers easy-care succulents for any occasion. Pick up a curated gift box packed with cozy extras like chocolate, tea, and more!

The post This Succulent Delivery Service is My Go-To Gift for Special Occasions appeared first on Taste of Home.

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. An interview with 2026 Sprudge Twenty inductee Edrey Vega.

You don't need a canning kettle, a candy thermometer or any preserving experience to pull off this rhubarb jam.

Despite weather fluctuations, the United States Department of Agriculture predicts we’ll have a record global coffee harvest.

The post USDA: Global Coffee Production, Consumption to Reach Record Levels appeared first on Fresh Cup.

Husband-and-wife co-founders Nikki Jin and Eli Wang opened Monolith Coffee earlier this year in Alhambra, California, bringing house-roasted coffees and an elaborate seasonal drink concept into a space built around...

New York-based commercial coffee equipment company Mundo Novo is rolling out the MN-CS1-Pro, an upgraded version of its single-spout automated pourover machine with deeper recipe controls and wireless connectivity. The...

Saffron is the star of this silky shrimp linguine with saffron sauce, bringing brilliant color and its subtly luxurious aroma.

If you eat a lot of chili peppers, your feed probably served you something alarming a couple of weeks ago (July 2026 in this case, but, as you’ll see…these dates are not alone.) “Eating chili peppers may raise the risk of one deadly cancer.” (Science ...

Read more

The best homemade hummus starts with an unexpected ingredient: ice cubes.

Despite their name, salt potatoes aren't overloaded with salt! They have a thin salty crust that forms when they're boiled in super salty water. This Central New York dish originated in Syracuse, which was nicknamed "Salt City" in the 1800s because of the local salt industry. —Debby Harden, Lansing, Michigan

A dry rub, not buttermilk brine, is the secret to this flavorful fried chicken dinner.

Deluxe pizza toppings, toasted focaccia cubes and a pizzeria-inspired vinaigrette make this Chicago deep-dish panzanella a salad to remember.

I tested the Fontana Forni Volta to see if the hefty price tag was worth it.

To recreate this classic midwestern state fair drink at home, shake fresh lemons with sugar and ice water right in the cup until the mix is perfectly cold and frothy. It's even better than lemonade! —Taste of Home Test Kitchen

Everything I use to make donning dish gloves a habit.

We love Mexican street corn so much that we turned it into a topping with these Mexican street corn hot dogs.

Aguachile rojo is shrimp cured in lime juice and a smoky red chile salsa, then piled with crisp cucumber, sweet…

Whether enjoyed out on the fairway or while relaxing on the porch at home, a refreshing Transfusion cocktail is a hole-in-one sipper.

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. 107 Roasters & Cafe in Amarillo, Texas.

With a layer of sweetened condensed milk running through them, these gooey peanut butter cookie bars are an indulgence waiting to be discovered.

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Gio Fillari interviews Cooper Kupp.

Spent coffee grounds may have another industrial use beyond filtering water, reducing plastic in plastic wrap, improving cucumbers or strengthening concrete.  A recent study in the journal Biochar says they...

Record global coffee harvests, higher prices might be encouraging customers to buy less but pay more for beans, and coffee is good for your heart—just keep it to five cups a day.

The post Coffee News Club: Week of July 27 appeared first on Fresh Cup.

A new Portland, Oregon, showroom and training space called Session Room is bringing specialty coffee equipment demonstrations, in-person education and fresh roasts under one roof. Located in two connected rooms...

A quick and easy chicken salad with sun-dried tomatoes and spinach! (aka Tuscan Chicken Salad, aka Marry Me Chicken Salad). Tuscan style dishes usually contain sun-dried tomatoes and spinach in a creamy parmesan sauce which is a tasty combination of flavours that also works well in a chicken salad! Chicken salad is a dish that...

Read On →

The post Sun Dried Tomato Chicken Salad appeared first on Closet Cooking.

A cottage cheese smoothie, speedy omelet roll-up, and more hand-picked recipes from our Dear Bon Appétit column.

This Cajun shrimp recipe is so quick and easy to make with succulent shrimp spiced with piquant Cajun seasonings then quickly seared, a great dinner or appetizer!

The post Cajun Shrimp appeared first on Chili Pepper Madness.

Like spicy-sweet lettuce wraps, brothy chile-laced noodles, and more.

Hot sauce is the wrong bottle. Chamoy is fruit, salt, sour and chili all at once, and the swaps that work are the ones already doing three of the four. Here’s what to reach for, and how much to use.

Chamoy is a Mexican condiment that tastes sweet, sour, salty and a little spicy all at once, usually sold as a thick reddish-brown sauce made from dried fruit, chilies, lime and salt. It gets drizzled over mango, squeezed into a bag of chips, and swiped around the rim of a michelada glass. Here's where chamoy came from, what's actually in it, how spicy it really is, how it differs from Tajin, and what to do with a bottle once you have one at home.

Chamoy is the sweet-sour-salty sauce that shows up on fruit cups, mangonadas, shaved ice, and michelada rims, and the homemade version beats anything bottled. Dried apricots and dried hibiscus simmer down with chiles de árbol into a deep red sauce that leans salty and sour instead of candy-sweet. It takes about forty minutes, most of it hands-off, and it keeps about a month in the fridge. Here's how the ingredients work together, how to adjust the heat and the sweetness, and what to put it on.

You bought the jar, spooned it over an egg, and then it sat there. Here's what else chili crisp is good for, from cooking with it to using the oil alone.

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. A weekly curated selection of coffees from the Sprudge Roaster's Village.

A collection of the best zucchini and summer squash recipes that are easy to make! Zucchini, aka courgette, a summer squash, has to be one of my favourite summer vegetables (technically a fruit) and that’s good because when you grow it you get a ton of it! Although it’s nice and easy to steam or...

Read On →

The post Zucchini Recipes appeared first on Closet Cooking.