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"content": "\u003cp>In one sense, St. Patrick's Day is a failure.\u003c/p>\n\u003cp>The holiday as we know it in America was \u003ca href=\"http://time.com/3744055/america-invented-st-patricks-day/\">promoted by activists to celebrate Irish culture\u003c/a>, in order to fight prejudice against Irish immigrants. Today, many of us celebrate by going out drinking and acting out the very stereotypes the day was created to combat.\u003c/p>\n\u003cp>On the other hand, 150 years ago nativists in the U.S. were burning Irish Catholic churches to the ground. Today on St. Patrick's Day, Americans of all backgrounds wear green, drink Guinness, and put on pins that say \"Kiss me I'm Irish.\" There's something beautiful about that.\u003c/p>\n\u003cp>In recent years, holidays associated with various other immigrant groups have begun to gain mainstream acceptance, most notably Cinco de Mayo, which has followed a similar path as St. Patrick's Day – started by activists to celebrate Mexican culture, embraced by people just looking for a good time.\u003c/p>\n\u003cp>Lunar New Year and Dia De Los Muertos are also well on their way.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When one culture's holiday becomes everyone's excuse to party, what's gained and what's lost? And how does it feel when it's your holiday?\u003c/p>\n\u003cp>To find out, I go to a Chinese New Year party with no Chinese people and a Passover Seder with no Jewish people for this week's episode of \u003ca href=\"http://www.sporkful.com/\">The Sporkful podcast\u003c/a>. Plus, comedian Jenny Yang offers advice for marketing new holidays:\u003c/p>\n\u003cp>\u003ciframe src=\"https://art19.com/shows/the-sporkful/episodes/af83a051-a51f-44af-b772-2b88fb824f83/embed?theme=dark-custom\" style=\"width: 100%; height: 200px; border: 0 none;\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003ch3>\u003cstrong>Gentile Passover\u003c/strong>\u003c/h3>\n\u003cp>\"We're going to read from Exodus tonight,\" explains Tiffany Wang, as she welcomes me to Gentile Passover, an annual gathering she and her sister, Charlene Wang de Chen, host.\u003c/p>\n\u003cp>\"We don't have a Haggada,\" Tiffany continues, referring to the book Jews use as a guide at Passover Seder, or ritual meal, \"but we know the Passover story because we grew up in a Christian household.\"\u003c/p>\n\u003cp>This Gentile Passover tradition began 10 years ago. Charlene was living in Beijing and read about how President Obama was hosting a Passover in the White House. She decided she'd host one, too, which is no surprise if you know how she and Tiffany were raised.\u003c/p>\n\u003cp>They're Chinese-American, but every St. Patrick's Day their mom made corned beef, potatoes and cabbage.\u003c/p>\n\u003cp>\"We love eating,\" says Charlene, \"and we just love learning more about cultures through their food traditions. That's obviously the funnest way to learn about it.\"\u003c/p>\n\u003cp>Charlene scrambled around Beijing to gather the symbolic foods needed for a Passover Seder – salt water for tears, bitter herbs for the bitterness of slavery, and of course, matzo (unleavened bread), because Jews were fleeing the Egyptians and didn't have time for our bread to rise. (That last item required a few phone calls to obtain.)\u003c/p>\n\u003cp>The first Gentile Passover was a big success.\u003c/p>\n\u003cp>\"Everyone was so down for it, on an occasion none of them traditionally celebrate, which I thought was awesome,\" Charlene recalls. \"Everyone was bringing this openness.\"\u003c/p>\n\u003cp>When I joined last year's Gentile Passover, I was the only Jewish person in the room. We were joined by Charlene's husband, Tony Chen, Tiffany's fiancé, and two friends, Tim Cotton and Anne-Laure Py. \u003c/p>\n\u003cp>They proudly showed me the two different types of matzo they had purchased, and served me a delicious cocktail made with Campari and Manischewitz, the latter being a Jewish ceremonial wine that is the best wine because it's filled with sugar.\u003c/p>\n\u003cp>The cocktail was fantastic, and the menu looked promising. Tiffany and Charlene had prepared matzo ball soup and short ribs, which made me very happy, because I've long advocated replacing the more traditional brisket with short ribs at Passover and all year round.\u003c/p>\n\u003cp>There was a beautiful Seder plate, and even though I'm not especially religious myself, I was very impressed with the research and work they had done to respect the holiday's customs.\u003c/p>\n\u003cfigure id=\"attachment_125805\" class=\"wp-caption aligncenter\" style=\"max-width: 1279px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54.jpe\" alt='A Seder plate at the \"Gentile Passover\" hosted by Tiffany Wang and her sister, Charlene Wang de Chen, last year.' width=\"1279\" height=\"959\" class=\"size-full wp-image-125805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54.jpe 1279w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-160x120.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-800x600.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-768x576.jpe 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-1020x765.jpe 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-1180x885.jpe 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-960x720.jpe 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-240x180.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-375x281.jpe 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-520x390.jpe 520w\" sizes=\"(max-width: 1279px) 100vw, 1279px\">\u003cfigcaption class=\"wp-caption-text\">A Seder plate at the \"Gentile Passover\" hosted by Tiffany Wang and her sister, Charlene Wang de Chen, last year. \u003ccite>(Dan Pashman/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I did cringe a bit when they told me they had rugelach, a Jewish pastry, for dessert. Most Jews would not serve rugelach at Passover because it contains leavened bread. Charlene and Tiffany knew that, but, they said, rugelach is delicious. I couldn't argue with that.\u003c/p>\n\u003cp>We read the story of the Jews being freed from slavery in Egypt, as recounted in Exodus, and dinner was served. We skipped rituals like dipping parsley in salt water and putting bitter herbs on matzo. And that felt strange.\u003c/p>\n\u003cp>At my family's Passover Seder, we use a Haggada written by my wife, Janie, that I love very much. But the part of it I know best is page 21. Because page 21 is where it says, \"Dinner is served.\" From the time we open that book I keep thinking, \"Please get me to page 21!\"\u003c/p>\n\u003cp>In other words, I'm often eager to rush through the rituals. At Gentile Passover, I found myself missing them. It turns out those traditions mean more to me than I realized.\u003c/p>\n\u003cp>And while the experience of watching people who aren't Jewish observe their version of customs I grew up with was in some ways strange and unsettling, it was also beautiful.\u003c/p>\n\u003cp>I wondered about what my great-grandparents, who came to America from Eastern Europe, would think if they saw me celebrating Passover with two Chinese-American Christians, a Chinese-born Muslim, a Sri Lankan-American, and two white European Christians.\u003c/p>\n\u003cp>The meal itself was fantastic. The matzo balls were just the right combo of soft on the outside and firm inside, and the \u003ca href=\"https://www.marthastewart.com/968091/haroset-braised-short-ribs\">short ribs braised in charoset\u003c/a> were savory and sweet, reaffirming my belief in their superiority over brisket.\u003c/p>\n\u003cp>One key Passover tradition is that you're supposed to ask questions – big questions like \"What's the point of all this?\" After the meal I asked everyone, when we celebrate other people's holidays, what's gained and what's lost?\u003c/p>\n\u003cp>\"We're trying to understand other cultures, but in doing that and changing it, you dilute them,\" says Charlene and Tiffany's friend Tim. \"A more pure and authentic Seder would be less accessible to me, who's not Jewish. So this is more accessible to me, but it also does change it. So there's a tension there. While it's very positive that we learn all these things, I can see why some people get worried that if you do that to the final degree, it ceases to exist as its own tradition and it becomes this amorphous globalized thing that doesn't really mean anything.\"\u003c/p>\n\u003cp>\"Something I've thought about for a long time is, How Chinese are my kids going to be?\" adds Tiffany. \"And the answer is, less than me. And I'm less than my parents. I'm going to marry a Sri Lankan man. My children are going to be Chinese and Sri Lankan, and very American at the same time. So there will be a dilution of our culture. That can feel like something you can mourn. But then whatever we create from that may also be something new and exciting.\"\u003c/p>\n\u003cp>\u003cem>Dan Pashman hosts the James Beard Award-nominated food podcast \u003c/em>\u003ca href=\"http://www.sporkful.com/\">\u003cem>The Sporkful\u003c/em>\u003c/a>\u003cem>, which this week features the episode \"Other People's Holidays.\" It's available in \u003c/em>\u003ca href=\"https://itunes.apple.com/us/podcast/the-sporkful/id350709629\">\u003cem>Apple Podcasts\u003c/em>\u003c/a>\u003cem>, \u003c/em>\u003ca href=\"http://www.stitcher.com/podcast/stitcher/the-sporkful\">\u003cem>Stitcher\u003c/em>\u003c/a>\u003cem>, or wherever you listen.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
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"excerpt": "From St. Patrick's Day to Cinco de Mayo, holidays from specific cultures and religions have been embraced by people looking for a reason to celebrate. What's gained and what's lost?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In one sense, St. Patrick's Day is a failure.\u003c/p>\n\u003cp>The holiday as we know it in America was \u003ca href=\"http://time.com/3744055/america-invented-st-patricks-day/\">promoted by activists to celebrate Irish culture\u003c/a>, in order to fight prejudice against Irish immigrants. Today, many of us celebrate by going out drinking and acting out the very stereotypes the day was created to combat.\u003c/p>\n\u003cp>On the other hand, 150 years ago nativists in the U.S. were burning Irish Catholic churches to the ground. Today on St. Patrick's Day, Americans of all backgrounds wear green, drink Guinness, and put on pins that say \"Kiss me I'm Irish.\" There's something beautiful about that.\u003c/p>\n\u003cp>In recent years, holidays associated with various other immigrant groups have begun to gain mainstream acceptance, most notably Cinco de Mayo, which has followed a similar path as St. Patrick's Day – started by activists to celebrate Mexican culture, embraced by people just looking for a good time.\u003c/p>\n\u003cp>Lunar New Year and Dia De Los Muertos are also well on their way.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When one culture's holiday becomes everyone's excuse to party, what's gained and what's lost? And how does it feel when it's your holiday?\u003c/p>\n\u003cp>To find out, I go to a Chinese New Year party with no Chinese people and a Passover Seder with no Jewish people for this week's episode of \u003ca href=\"http://www.sporkful.com/\">The Sporkful podcast\u003c/a>. Plus, comedian Jenny Yang offers advice for marketing new holidays:\u003c/p>\n\u003cp>\u003ciframe src=\"https://art19.com/shows/the-sporkful/episodes/af83a051-a51f-44af-b772-2b88fb824f83/embed?theme=dark-custom\" style=\"width: 100%; height: 200px; border: 0 none;\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003ch3>\u003cstrong>Gentile Passover\u003c/strong>\u003c/h3>\n\u003cp>\"We're going to read from Exodus tonight,\" explains Tiffany Wang, as she welcomes me to Gentile Passover, an annual gathering she and her sister, Charlene Wang de Chen, host.\u003c/p>\n\u003cp>\"We don't have a Haggada,\" Tiffany continues, referring to the book Jews use as a guide at Passover Seder, or ritual meal, \"but we know the Passover story because we grew up in a Christian household.\"\u003c/p>\n\u003cp>This Gentile Passover tradition began 10 years ago. Charlene was living in Beijing and read about how President Obama was hosting a Passover in the White House. She decided she'd host one, too, which is no surprise if you know how she and Tiffany were raised.\u003c/p>\n\u003cp>They're Chinese-American, but every St. Patrick's Day their mom made corned beef, potatoes and cabbage.\u003c/p>\n\u003cp>\"We love eating,\" says Charlene, \"and we just love learning more about cultures through their food traditions. That's obviously the funnest way to learn about it.\"\u003c/p>\n\u003cp>Charlene scrambled around Beijing to gather the symbolic foods needed for a Passover Seder – salt water for tears, bitter herbs for the bitterness of slavery, and of course, matzo (unleavened bread), because Jews were fleeing the Egyptians and didn't have time for our bread to rise. (That last item required a few phone calls to obtain.)\u003c/p>\n\u003cp>The first Gentile Passover was a big success.\u003c/p>\n\u003cp>\"Everyone was so down for it, on an occasion none of them traditionally celebrate, which I thought was awesome,\" Charlene recalls. \"Everyone was bringing this openness.\"\u003c/p>\n\u003cp>When I joined last year's Gentile Passover, I was the only Jewish person in the room. We were joined by Charlene's husband, Tony Chen, Tiffany's fiancé, and two friends, Tim Cotton and Anne-Laure Py. \u003c/p>\n\u003cp>They proudly showed me the two different types of matzo they had purchased, and served me a delicious cocktail made with Campari and Manischewitz, the latter being a Jewish ceremonial wine that is the best wine because it's filled with sugar.\u003c/p>\n\u003cp>The cocktail was fantastic, and the menu looked promising. Tiffany and Charlene had prepared matzo ball soup and short ribs, which made me very happy, because I've long advocated replacing the more traditional brisket with short ribs at Passover and all year round.\u003c/p>\n\u003cp>There was a beautiful Seder plate, and even though I'm not especially religious myself, I was very impressed with the research and work they had done to respect the holiday's customs.\u003c/p>\n\u003cfigure id=\"attachment_125805\" class=\"wp-caption aligncenter\" style=\"max-width: 1279px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54.jpe\" alt='A Seder plate at the \"Gentile Passover\" hosted by Tiffany Wang and her sister, Charlene Wang de Chen, last year.' width=\"1279\" height=\"959\" class=\"size-full wp-image-125805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54.jpe 1279w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-160x120.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-800x600.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-768x576.jpe 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-1020x765.jpe 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-1180x885.jpe 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-960x720.jpe 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-240x180.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-375x281.jpe 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-520x390.jpe 520w\" sizes=\"(max-width: 1279px) 100vw, 1279px\">\u003cfigcaption class=\"wp-caption-text\">A Seder plate at the \"Gentile Passover\" hosted by Tiffany Wang and her sister, Charlene Wang de Chen, last year. \u003ccite>(Dan Pashman/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I did cringe a bit when they told me they had rugelach, a Jewish pastry, for dessert. Most Jews would not serve rugelach at Passover because it contains leavened bread. Charlene and Tiffany knew that, but, they said, rugelach is delicious. I couldn't argue with that.\u003c/p>\n\u003cp>We read the story of the Jews being freed from slavery in Egypt, as recounted in Exodus, and dinner was served. We skipped rituals like dipping parsley in salt water and putting bitter herbs on matzo. And that felt strange.\u003c/p>\n\u003cp>At my family's Passover Seder, we use a Haggada written by my wife, Janie, that I love very much. But the part of it I know best is page 21. Because page 21 is where it says, \"Dinner is served.\" From the time we open that book I keep thinking, \"Please get me to page 21!\"\u003c/p>\n\u003cp>In other words, I'm often eager to rush through the rituals. At Gentile Passover, I found myself missing them. It turns out those traditions mean more to me than I realized.\u003c/p>\n\u003cp>And while the experience of watching people who aren't Jewish observe their version of customs I grew up with was in some ways strange and unsettling, it was also beautiful.\u003c/p>\n\u003cp>I wondered about what my great-grandparents, who came to America from Eastern Europe, would think if they saw me celebrating Passover with two Chinese-American Christians, a Chinese-born Muslim, a Sri Lankan-American, and two white European Christians.\u003c/p>\n\u003cp>The meal itself was fantastic. The matzo balls were just the right combo of soft on the outside and firm inside, and the \u003ca href=\"https://www.marthastewart.com/968091/haroset-braised-short-ribs\">short ribs braised in charoset\u003c/a> were savory and sweet, reaffirming my belief in their superiority over brisket.\u003c/p>\n\u003cp>One key Passover tradition is that you're supposed to ask questions – big questions like \"What's the point of all this?\" After the meal I asked everyone, when we celebrate other people's holidays, what's gained and what's lost?\u003c/p>\n\u003cp>\"We're trying to understand other cultures, but in doing that and changing it, you dilute them,\" says Charlene and Tiffany's friend Tim. \"A more pure and authentic Seder would be less accessible to me, who's not Jewish. So this is more accessible to me, but it also does change it. So there's a tension there. While it's very positive that we learn all these things, I can see why some people get worried that if you do that to the final degree, it ceases to exist as its own tradition and it becomes this amorphous globalized thing that doesn't really mean anything.\"\u003c/p>\n\u003cp>\"Something I've thought about for a long time is, How Chinese are my kids going to be?\" adds Tiffany. \"And the answer is, less than me. And I'm less than my parents. I'm going to marry a Sri Lankan man. My children are going to be Chinese and Sri Lankan, and very American at the same time. So there will be a dilution of our culture. That can feel like something you can mourn. But then whatever we create from that may also be something new and exciting.\"\u003c/p>\n\u003cp>\u003cem>Dan Pashman hosts the James Beard Award-nominated food podcast \u003c/em>\u003ca href=\"http://www.sporkful.com/\">\u003cem>The Sporkful\u003c/em>\u003c/a>\u003cem>, which this week features the episode \"Other People's Holidays.\" It's available in \u003c/em>\u003ca href=\"https://itunes.apple.com/us/podcast/the-sporkful/id350709629\">\u003cem>Apple Podcasts\u003c/em>\u003c/a>\u003cem>, \u003c/em>\u003ca href=\"http://www.stitcher.com/podcast/stitcher/the-sporkful\">\u003cem>Stitcher\u003c/em>\u003c/a>\u003cem>, or wherever you listen.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Tanya Holland’s Creole BBQ Shrimp & Grits",
"title": "Celebrity Chefs Recipes: Tanya Holland’s Creole BBQ Shrimp & Grits",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Classic New Orleans style shrimp dish served in a rich sauce with a trinity of vegetables over a serving of creamy grits.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>The name of this dish can be misleading if you’ve never had it before. Most people think of grilled meats when they think of BBQ, but this is a dish that gets its name because of the rich sauce that contains some ingredients often found in barbecue sauces. There are recipes with tomato products, but I prefer this rich and flavorful sauce.\u003c/p>\n\u003cp>The first time I tried a version of this dish, my taste buds went into happy overload. The dish represents all that I love about Louisiana’s Creole culture. It’s rich and spicy. The mixture of African, French, German and Native American influences in Creole cooking is what keeps me coming back to this genre. My mother was raised in Northern Louisiana, which has a strong Southern foodways, but I gravitate towards the foods of New Orleans and its surroundings. I’m also a seafood lover and there aren’t many dishes in Creole cuisine that don’t have one form of seafood. Shrimp is so versatile to many flavors and this dish lets them retain a crunchy texture since it’s a quick saute.\u003c/p>\n\u003cp>If the steps to create this dish seem overwhelming, just know that it’s worth the effort. The spice mixture and the sauce can be made a few days in advance. Once those components are ready, the rest goes fast. I like to emphasize how different this dish is from gumbo, which is a slow cooking stew where all of the vegetables and proteins break down and become tender. Most gumbos are best cooked for hours and hours. A little perspective always helps.\u003c/p>\n\u003cfigure id=\"attachment_123984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123984\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3022-new.jpg\" alt=\"Tanya Holland’s Creole BBQ Shrimp and Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Creole BBQ Shrimp and Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creole BBQ Shrimp & Grits\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons vegetable oil\u003c/li>\n\u003cli>¼ cup each green and red bell pepper, diced\u003c/li>\n\u003cli>¼ cup scallions or green onions, thinly sliced\u003c/li>\n\u003cli>2 teaspoons minced garlic\u003c/li>\n\u003cli>2 teaspoons Creole spice (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>1-½ pounds shrimp, peeled and deveined\u003c/li>\n\u003cli>¾ cup Creole sauce (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>¼ cup heavy cream\u003c/li>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>2 teaspoons lemon juice\u003c/li>\n\u003cli>2 cups baby spinach leaves\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>White Cheddar Grits (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123945\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123945\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2813-new.jpg\" alt=\"Ingredients for Creole BBQ Shrimp\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creole BBQ Shrimp \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nHeat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic. Add shrimp, sprinkle with Creole spice and sear on one side. Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes. Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice. Toss in spinach, a handful at a time, stirring to coat with sauce and wilt the spinach. Serve immediately with prepared white cheddar grits.\u003c/ul>\n\u003cfigure id=\"attachment_123948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123948\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2839-new.jpg\" alt=\"Heat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123951\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2856-new.jpg\" alt=\"Add shrimp, sprinkle with Creole spice and sear on one side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add shrimp, sprinkle with Creole spice and sear on one side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123953\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123953\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2867-new.jpg\" alt=\"Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123960\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123960\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2916-new.jpg\" alt=\"Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2925-new.jpg\" alt=\"Toss in spinach, a handful at a time.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss in spinach, a handful at a time. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2927-new.jpg\" alt=\"Stir to coat with sauce and wilt the spinach.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to coat with sauce and wilt the spinach. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123977\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2999-new.jpg\" alt=\"Serve immediately with prepared grits.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve immediately with prepared grits. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123983\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3020-new.jpg\" alt=\"Tanya Holland’s Creole BBQ Shrimp & Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Creole BBQ Shrimp & Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creole Sauce\u003c/h2>\n\u003cfigure id=\"attachment_123993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2258-new.jpg\" alt=\"Creole Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creole Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 1 cup\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon unsalted butter\u003c/li>\n\u003cli>2 scallions or green onions, white parts only, chopped\u003c/li>\n\u003cli>1 teaspoon minced garlic\u003c/li>\n\u003cli>1 12-ounce bottle hefeweizen (wheat beer)\u003c/li>\n\u003cli>¾ cup Worcestershire sauce\u003c/li>\n\u003cfigure id=\"attachment_123986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2085-new.jpg\" alt=\"Ingredients for Creole Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creole Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMelt butter in a small saucepan. Add scallions/green onions and garlic and sweat over low heat until softened, about five minutes. Add beer and Worcestershire sauce and increase heat to medium high. Simmer and reduce sauce to a syrupy consistency, about 10 minutes. Remove from heat. Refrigerate any extra sauce.\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"123987,123988,123989,123990,123994\"]\u003c/p>\u003c/ul>\n\u003ch2>Recipe: Creole Spice\u003c/h2>\n\u003cfigure id=\"attachment_124888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_2426-new.jpg\" alt=\"Creole spice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creole spice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about ½ cup\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 teaspoon cayenne pepper\u003c/li>\n\u003cli>½ teaspoon ground black pepper\u003c/li>\n\u003cli>½ teaspoon sweet paprika\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons Herbes de Provence\u003c/li>\n\u003cli>2 tablespoons ground cumin\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a small bowl. Store extra spice in an airtight container at room temperature.\u003c/ul>\n\u003ch2>White Cheddar Grits\u003c/h2>\n\u003cfigure id=\"attachment_123972\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2964-new.jpg\" alt=\"White Cheddar Grits\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123972\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">White Cheddar Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup/140 g quick-cooking grits\u003c/li>\n\u003cli>3 tablespoons heavy cream\u003c/li>\n\u003cli>3 tablespoons unsalted butter\u003c/li>\n\u003cli>1 cup/240 ml grated sharp white cheddar cheese (about ¾ pound/170 g)\u003c/li>\n\u003cli>1½ teaspoons kosher salt\u003c/li>\n\u003cli>Pinch of white pepper\u003c/li>\n\u003cfigure id=\"attachment_124961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_2689-new1.jpg\" alt=\"Grits ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124961\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grits ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Bring 4 cups water to a boil in a medium saucepan. Whisk in grits and cook, stirring occasionally, for about 4 minutes. Stir in cream, butter, and cheese, and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_123944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2795-new.jpg\" alt=\"White Cheddar Grits\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">White Cheddar Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cover and keep warm over very low heat until serving.\u003c/li>\n\u003cfigure id=\"attachment_123973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2969-new.jpg\" alt=\"Cover and keep warm over very low heat until serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and keep warm over very low heat until serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "Classic New Orleans style shrimp dish served in a rich sauce with a trinity of vegetables over a serving of creamy grits.",
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"description": "Classic New Orleans style shrimp dish served in a rich sauce with a trinity of vegetables over a serving of creamy grits.",
"title": "Celebrity Chefs Recipes: Tanya Holland’s Creole BBQ Shrimp & Grits | KQED",
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"headline": "Celebrity Chefs Recipes: Tanya Holland’s Creole BBQ Shrimp & Grits",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Classic New Orleans style shrimp dish served in a rich sauce with a trinity of vegetables over a serving of creamy grits.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>The name of this dish can be misleading if you’ve never had it before. Most people think of grilled meats when they think of BBQ, but this is a dish that gets its name because of the rich sauce that contains some ingredients often found in barbecue sauces. There are recipes with tomato products, but I prefer this rich and flavorful sauce.\u003c/p>\n\u003cp>The first time I tried a version of this dish, my taste buds went into happy overload. The dish represents all that I love about Louisiana’s Creole culture. It’s rich and spicy. The mixture of African, French, German and Native American influences in Creole cooking is what keeps me coming back to this genre. My mother was raised in Northern Louisiana, which has a strong Southern foodways, but I gravitate towards the foods of New Orleans and its surroundings. I’m also a seafood lover and there aren’t many dishes in Creole cuisine that don’t have one form of seafood. Shrimp is so versatile to many flavors and this dish lets them retain a crunchy texture since it’s a quick saute.\u003c/p>\n\u003cp>If the steps to create this dish seem overwhelming, just know that it’s worth the effort. The spice mixture and the sauce can be made a few days in advance. Once those components are ready, the rest goes fast. I like to emphasize how different this dish is from gumbo, which is a slow cooking stew where all of the vegetables and proteins break down and become tender. Most gumbos are best cooked for hours and hours. A little perspective always helps.\u003c/p>\n\u003cfigure id=\"attachment_123984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123984\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3022-new.jpg\" alt=\"Tanya Holland’s Creole BBQ Shrimp and Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Creole BBQ Shrimp and Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creole BBQ Shrimp & Grits\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons vegetable oil\u003c/li>\n\u003cli>¼ cup each green and red bell pepper, diced\u003c/li>\n\u003cli>¼ cup scallions or green onions, thinly sliced\u003c/li>\n\u003cli>2 teaspoons minced garlic\u003c/li>\n\u003cli>2 teaspoons Creole spice (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>1-½ pounds shrimp, peeled and deveined\u003c/li>\n\u003cli>¾ cup Creole sauce (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>¼ cup heavy cream\u003c/li>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>2 teaspoons lemon juice\u003c/li>\n\u003cli>2 cups baby spinach leaves\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>White Cheddar Grits (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123945\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123945\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2813-new.jpg\" alt=\"Ingredients for Creole BBQ Shrimp\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creole BBQ Shrimp \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nHeat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic. Add shrimp, sprinkle with Creole spice and sear on one side. Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes. Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice. Toss in spinach, a handful at a time, stirring to coat with sauce and wilt the spinach. Serve immediately with prepared white cheddar grits.\u003c/ul>\n\u003cfigure id=\"attachment_123948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123948\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2839-new.jpg\" alt=\"Heat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123951\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2856-new.jpg\" alt=\"Add shrimp, sprinkle with Creole spice and sear on one side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add shrimp, sprinkle with Creole spice and sear on one side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123953\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123953\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2867-new.jpg\" alt=\"Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123960\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123960\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2916-new.jpg\" alt=\"Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2925-new.jpg\" alt=\"Toss in spinach, a handful at a time.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss in spinach, a handful at a time. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2927-new.jpg\" alt=\"Stir to coat with sauce and wilt the spinach.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to coat with sauce and wilt the spinach. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123977\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2999-new.jpg\" alt=\"Serve immediately with prepared grits.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve immediately with prepared grits. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123983\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3020-new.jpg\" alt=\"Tanya Holland’s Creole BBQ Shrimp & Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Creole BBQ Shrimp & Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creole Sauce\u003c/h2>\n\u003cfigure id=\"attachment_123993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2258-new.jpg\" alt=\"Creole Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creole Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 1 cup\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon unsalted butter\u003c/li>\n\u003cli>2 scallions or green onions, white parts only, chopped\u003c/li>\n\u003cli>1 teaspoon minced garlic\u003c/li>\n\u003cli>1 12-ounce bottle hefeweizen (wheat beer)\u003c/li>\n\u003cli>¾ cup Worcestershire sauce\u003c/li>\n\u003cfigure id=\"attachment_123986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2085-new.jpg\" alt=\"Ingredients for Creole Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creole Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMelt butter in a small saucepan. Add scallions/green onions and garlic and sweat over low heat until softened, about five minutes. Add beer and Worcestershire sauce and increase heat to medium high. Simmer and reduce sauce to a syrupy consistency, about 10 minutes. Remove from heat. Refrigerate any extra sauce.\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/ul>\n\u003ch2>Recipe: Creole Spice\u003c/h2>\n\u003cfigure id=\"attachment_124888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_2426-new.jpg\" alt=\"Creole spice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creole spice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about ½ cup\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 teaspoon cayenne pepper\u003c/li>\n\u003cli>½ teaspoon ground black pepper\u003c/li>\n\u003cli>½ teaspoon sweet paprika\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons Herbes de Provence\u003c/li>\n\u003cli>2 tablespoons ground cumin\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a small bowl. Store extra spice in an airtight container at room temperature.\u003c/ul>\n\u003ch2>White Cheddar Grits\u003c/h2>\n\u003cfigure id=\"attachment_123972\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2964-new.jpg\" alt=\"White Cheddar Grits\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123972\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">White Cheddar Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup/140 g quick-cooking grits\u003c/li>\n\u003cli>3 tablespoons heavy cream\u003c/li>\n\u003cli>3 tablespoons unsalted butter\u003c/li>\n\u003cli>1 cup/240 ml grated sharp white cheddar cheese (about ¾ pound/170 g)\u003c/li>\n\u003cli>1½ teaspoons kosher salt\u003c/li>\n\u003cli>Pinch of white pepper\u003c/li>\n\u003cfigure id=\"attachment_124961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_2689-new1.jpg\" alt=\"Grits ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124961\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grits ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Bring 4 cups water to a boil in a medium saucepan. Whisk in grits and cook, stirring occasionally, for about 4 minutes. Stir in cream, butter, and cheese, and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_123944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2795-new.jpg\" alt=\"White Cheddar Grits\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">White Cheddar Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cover and keep warm over very low heat until serving.\u003c/li>\n\u003cfigure id=\"attachment_123973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2969-new.jpg\" alt=\"Cover and keep warm over very low heat until serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and keep warm over very low heat until serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eight Eateries to Celebrate the Lunar New Year in San Francisco",
"title": "Eight Eateries to Celebrate the Lunar New Year in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Based on the lunar calendar, the Chinese New Year will start on Feb. 16 this year, but celebrations for the \u003ca href=\"https://chinesenewyear2018.com/zodiac/dog/\">Year of the Dog\u003c/a> are expected to last for two weeks. On Feb. 24, \u003ca href=\"http://www.chineseparade.com/\" target=\"_blank\" rel=\"noopener\">the Chinese New Year Parade\u003c/a> in San Francisco will start at 5:15 p.m. at Second and Market, and then weave through Chinatown. But the parade isn't the only event that will celebrate the Lunar New Year. There's also \u003ca href=\"http://www.chineseparade.com/calendar.asp\" target=\"_blank\" rel=\"noopener\">the Flower Market Fair\u003c/a> on Feb. 10 and \u003ca href=\"https://www.mercurynews.com/2018/02/04/bay-area-2018-lunar-new-year-festivals-and-events/\" target=\"_blank\" rel=\"noopener\">a number of other events around the Bay Area\u003c/a>, including a Lunar New Year Bazaar in Oakland.\u003c/p>\n\u003cp>In fact, it's not just the Chinese New Year that's being celebrated. All the calendars that are based off the moon are kicking off their year. In San Jose that will include a three-day \u003ca href=\"https://www.facebook.com/UStarProductions\" target=\"_blank\" rel=\"noopener\">Tet Festival\u003c/a> from Feb. 16-18.\u003c/p>\n\u003cp>To get in the mood, here are some restaurants (and one food truck event) celebrating the holiday with specials and events. Eat your way into the new year. You can also check out \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/01/bay-area-bites-guide-to-11-favorite-dim-sum-spots/\" target=\"_blank\" rel=\"noopener\">our guide to popular dim sum spots\u003c/a>. Add your own favorites in the comments.\u003c/p>\n\u003cfigure id=\"attachment_124902\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Lobster2_P5033342.jpg\">\u003cimg class=\"size-medium wp-image-124902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Lobster2_P5033342-800x533.jpg\" alt=\"The lobster at China Live.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The lobster at China Live. \u003ccite>(Courtesy of China Live)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://chinalivesf.com/\" target=\"_blank\" rel=\"noopener\">China Live\u003c/a> (Chinatown): \u003c/strong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/18/china-lives-lunch-is-the-new-sf-power-lunch/\" target=\"_blank\" rel=\"noopener\">China Live\u003c/a> opened its 30,000 square foot emporium and market earlier this year (along with its high-end \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/09/26/master-chef-george-chen-opens-eight-tables-china-lives-crown-jewel/\" target=\"_blank\" rel=\"noopener\">Eight Tables\u003c/a> experience on the upper floor), so it's no surprise the whole place is celebrating its first Lunar New Year with a special menu. The market restaurant will have items like red bean soft serve with chocolate mochi and rice porridge with black sesame glutinous rice balls. The bar will also serve specialty cocktails and Eight Tables will incorporate New Year's dishes — lotus leaf wrapped duck and braised Hawaiian awabi abalone with flower mushrooms — into its courses. Available the entire month of February.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\" rel=\"noopener\">M.Y. China\u003c/a> (Downtown): \u003c/strong>M.Y. China is a San Francisco favorite (and \u003ca href=\"https://ww2.kqed.org/checkplease/2014/05/15/m-y-china-restaurant-info/\" target=\"_blank\" rel=\"noopener\">a Check, Please! restaurant\u003c/a>). This week, the James Beard Award winning chef and TV host Martin Yan announced his \u003ca href=\"http://tastemychina.com/sites/default/files/menus/grandmawumenucny2018.pdf\" target=\"_blank\" rel=\"noopener\">special Chinese New Year menu\u003c/a>. Called Grandma Wu's New Year Dinner, the $288 meal serves six people and includes a Fortune Platter of roast duck, barbeque pork, calamari, and jellyfish, a Golden Lobster, and a sugar egg puff for dessert. Or you can just go with the classics: watch the noodles being hand-pulled.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=UuyD6rah0oM\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://hakkasan.com/\" target=\"_blank\" rel=\"noopener\">Hakkasan\u003c/a> (Downtown): \u003c/strong>From Jan. 29 to Feb. 24, you can try Hakkasan's annual \u003ca href=\"http://www.hakkasan.com/locations/hakkasan-san-francisco/menu/chinese-new-year-3/\" target=\"_blank\" rel=\"noopener\">special Chinese New Year menu\u003c/a>, with oysters for good fortune, braised beef tongue and caramelized walnuts, and abalone fried rice in bean curd wrap with Chinese sausage. Dinner is $118 per person. You can also leave a wish on the wishing tree or watch the lion dancers at 7 p.m. on the actual New Year Day, Feb. 16.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eandokitchen.com/\" rel=\"noopener\" target=\"_blank\">E&O Kitchen and Bar\u003c/a> (Downtown):\u003c/strong> Just outside the Dragon’s Gate, E&O is known for its modern take on traditional Chinese food. From Feb. 16-24, the restaurant will also have \u003ca href=\"https://www.facebook.com/events/413804509055456/\" rel=\"noopener\" target=\"_blank\">limited time Lunar New Year's specials\u003c/a>: pomelo and avocado salad, Jiaozi dumplings, and long life noodles. Plus, watch live lion dancers on the evening of Feb. 24.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.enjoyveggie.com/\" target=\"_blank\" rel=\"noopener\">Enjoy Restaurant\u003c/a> (Chinatown): \u003c/strong>If you're looking for a vegetarian start to your Year of the Dog, then enjoy Enjoy. This year, the San Francisco Vegetarian Society will also be celebrating its 50th anniversary with \u003ca href=\"https://www.eventbrite.com/e/chinese-new-year-banquet-at-enjoy-restaurant-tickets-42749291281\" target=\"_blank\" rel=\"noopener\">an 11-course vegan meal for the Chinese New Year\u003c/a>. Tickets are $30 per person and must be bought by Feb. 10. That includes dishes like spinach and pine nuts fried rice, steamed dumplings, and lettuce wrapped with shredded mushroom and soy chicken.\u003c/p>\n\u003cfigure id=\"attachment_124903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/IMG_5042-1920.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/IMG_5042-1920.jpg\" alt=\"Sweet potato noodles in peanut sauce with Dungeness crab and chrysanthemum at Mister Jiu's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet potato noodles in peanut sauce with Dungeness crab and chrysanthemum at Mister Jiu's. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://misterjius.com/\" rel=\"noopener\" target=\"_blank\">Mister Jiu's\u003c/a> (Chinatown):\u003c/strong> Since \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/04/13/first-bite-long-anticipated-mr-jius-opens-in-san-franciscos-chinatown/\" rel=\"noopener\" target=\"_blank\">it opened\u003c/a>, Mister Jiu's has been \u003ca href=\"https://www.bonappetit.com/best-new-restaurants\" rel=\"noopener\" target=\"_blank\">proclaimed one of the best new restaurants in the country\u003c/a>. While the menu changes with the season, expect the Chinese and Northern California dishes to have a distinct Lunar New Year's bent to them. Try classics like the BBQ pork buns and the roasted quail. A seven-dish tasting menu costs $69 per person.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://us.crystaljade.com/\" target=\"_blank\" rel=\"noopener\">Crystal Jade\u003c/a> (Downtown): \u003c/strong>Downtown in the Embarcadero Center, Crystal Jade will host t\u003ca href=\"https://www.eventbrite.com/e/tap-sf-presents-lunar-new-year-soiree-tickets-42681925789\" target=\"_blank\" rel=\"noopener\">he Taiwanese American Professionals Lunar New Year Soiree\u003c/a> on Feb. 24. Tickets for the eight-course banquet meal are $120 and entertainment will include a Taiwanese band and a showing of the 2017's Taiwanese American Film Festival winners.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.eventbrite.com/e/dumpling-down-chinese-new-year-food-festival-tickets-42585102187?aff=es2\" target=\"_blank\" rel=\"noopener\">Dumpling Down! Chinese New Year Festival\u003c/a> (SoMa): \u003c/strong>On Feb. 25, vendors from around the Bay Area will descend on SoMa StrEat Food Park to serve up dim sum, bao buns, goyza, and more dumplings than you can eat. Plus onion pancakes, fried rice, and egg rolls. Which specific food trucks will be there can be found listed on \u003ca href=\"https://www.facebook.com/events/523162668063667\" target=\"_blank\" rel=\"noopener\">the event's Facebook page\u003c/a>. Admission costs $5; $23 for bottomless kumquat mimosas.\u003c/p>\n\n",
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"excerpt": "The Lunar New Year starts on Feb. 16. Celebrate the Year of the Dog at one of these local eating establishments.",
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"description": "The Lunar New Year starts on Feb. 16. Celebrate the Year of the Dog at one of these local eating establishments.",
"title": "Eight Eateries to Celebrate the Lunar New Year in San Francisco | KQED",
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"headline": "Eight Eateries to Celebrate the Lunar New Year in San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Based on the lunar calendar, the Chinese New Year will start on Feb. 16 this year, but celebrations for the \u003ca href=\"https://chinesenewyear2018.com/zodiac/dog/\">Year of the Dog\u003c/a> are expected to last for two weeks. On Feb. 24, \u003ca href=\"http://www.chineseparade.com/\" target=\"_blank\" rel=\"noopener\">the Chinese New Year Parade\u003c/a> in San Francisco will start at 5:15 p.m. at Second and Market, and then weave through Chinatown. But the parade isn't the only event that will celebrate the Lunar New Year. There's also \u003ca href=\"http://www.chineseparade.com/calendar.asp\" target=\"_blank\" rel=\"noopener\">the Flower Market Fair\u003c/a> on Feb. 10 and \u003ca href=\"https://www.mercurynews.com/2018/02/04/bay-area-2018-lunar-new-year-festivals-and-events/\" target=\"_blank\" rel=\"noopener\">a number of other events around the Bay Area\u003c/a>, including a Lunar New Year Bazaar in Oakland.\u003c/p>\n\u003cp>In fact, it's not just the Chinese New Year that's being celebrated. All the calendars that are based off the moon are kicking off their year. In San Jose that will include a three-day \u003ca href=\"https://www.facebook.com/UStarProductions\" target=\"_blank\" rel=\"noopener\">Tet Festival\u003c/a> from Feb. 16-18.\u003c/p>\n\u003cp>To get in the mood, here are some restaurants (and one food truck event) celebrating the holiday with specials and events. Eat your way into the new year. You can also check out \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/01/bay-area-bites-guide-to-11-favorite-dim-sum-spots/\" target=\"_blank\" rel=\"noopener\">our guide to popular dim sum spots\u003c/a>. Add your own favorites in the comments.\u003c/p>\n\u003cfigure id=\"attachment_124902\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Lobster2_P5033342.jpg\">\u003cimg class=\"size-medium wp-image-124902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Lobster2_P5033342-800x533.jpg\" alt=\"The lobster at China Live.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The lobster at China Live. \u003ccite>(Courtesy of China Live)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://chinalivesf.com/\" target=\"_blank\" rel=\"noopener\">China Live\u003c/a> (Chinatown): \u003c/strong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/18/china-lives-lunch-is-the-new-sf-power-lunch/\" target=\"_blank\" rel=\"noopener\">China Live\u003c/a> opened its 30,000 square foot emporium and market earlier this year (along with its high-end \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/09/26/master-chef-george-chen-opens-eight-tables-china-lives-crown-jewel/\" target=\"_blank\" rel=\"noopener\">Eight Tables\u003c/a> experience on the upper floor), so it's no surprise the whole place is celebrating its first Lunar New Year with a special menu. The market restaurant will have items like red bean soft serve with chocolate mochi and rice porridge with black sesame glutinous rice balls. The bar will also serve specialty cocktails and Eight Tables will incorporate New Year's dishes — lotus leaf wrapped duck and braised Hawaiian awabi abalone with flower mushrooms — into its courses. Available the entire month of February.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\" rel=\"noopener\">M.Y. China\u003c/a> (Downtown): \u003c/strong>M.Y. China is a San Francisco favorite (and \u003ca href=\"https://ww2.kqed.org/checkplease/2014/05/15/m-y-china-restaurant-info/\" target=\"_blank\" rel=\"noopener\">a Check, Please! restaurant\u003c/a>). This week, the James Beard Award winning chef and TV host Martin Yan announced his \u003ca href=\"http://tastemychina.com/sites/default/files/menus/grandmawumenucny2018.pdf\" target=\"_blank\" rel=\"noopener\">special Chinese New Year menu\u003c/a>. Called Grandma Wu's New Year Dinner, the $288 meal serves six people and includes a Fortune Platter of roast duck, barbeque pork, calamari, and jellyfish, a Golden Lobster, and a sugar egg puff for dessert. Or you can just go with the classics: watch the noodles being hand-pulled.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/UuyD6rah0oM'\n title='//www.youtube.com/embed/UuyD6rah0oM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://hakkasan.com/\" target=\"_blank\" rel=\"noopener\">Hakkasan\u003c/a> (Downtown): \u003c/strong>From Jan. 29 to Feb. 24, you can try Hakkasan's annual \u003ca href=\"http://www.hakkasan.com/locations/hakkasan-san-francisco/menu/chinese-new-year-3/\" target=\"_blank\" rel=\"noopener\">special Chinese New Year menu\u003c/a>, with oysters for good fortune, braised beef tongue and caramelized walnuts, and abalone fried rice in bean curd wrap with Chinese sausage. Dinner is $118 per person. You can also leave a wish on the wishing tree or watch the lion dancers at 7 p.m. on the actual New Year Day, Feb. 16.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eandokitchen.com/\" rel=\"noopener\" target=\"_blank\">E&O Kitchen and Bar\u003c/a> (Downtown):\u003c/strong> Just outside the Dragon’s Gate, E&O is known for its modern take on traditional Chinese food. From Feb. 16-24, the restaurant will also have \u003ca href=\"https://www.facebook.com/events/413804509055456/\" rel=\"noopener\" target=\"_blank\">limited time Lunar New Year's specials\u003c/a>: pomelo and avocado salad, Jiaozi dumplings, and long life noodles. Plus, watch live lion dancers on the evening of Feb. 24.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.enjoyveggie.com/\" target=\"_blank\" rel=\"noopener\">Enjoy Restaurant\u003c/a> (Chinatown): \u003c/strong>If you're looking for a vegetarian start to your Year of the Dog, then enjoy Enjoy. This year, the San Francisco Vegetarian Society will also be celebrating its 50th anniversary with \u003ca href=\"https://www.eventbrite.com/e/chinese-new-year-banquet-at-enjoy-restaurant-tickets-42749291281\" target=\"_blank\" rel=\"noopener\">an 11-course vegan meal for the Chinese New Year\u003c/a>. Tickets are $30 per person and must be bought by Feb. 10. That includes dishes like spinach and pine nuts fried rice, steamed dumplings, and lettuce wrapped with shredded mushroom and soy chicken.\u003c/p>\n\u003cfigure id=\"attachment_124903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/IMG_5042-1920.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/IMG_5042-1920.jpg\" alt=\"Sweet potato noodles in peanut sauce with Dungeness crab and chrysanthemum at Mister Jiu's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet potato noodles in peanut sauce with Dungeness crab and chrysanthemum at Mister Jiu's. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://misterjius.com/\" rel=\"noopener\" target=\"_blank\">Mister Jiu's\u003c/a> (Chinatown):\u003c/strong> Since \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/04/13/first-bite-long-anticipated-mr-jius-opens-in-san-franciscos-chinatown/\" rel=\"noopener\" target=\"_blank\">it opened\u003c/a>, Mister Jiu's has been \u003ca href=\"https://www.bonappetit.com/best-new-restaurants\" rel=\"noopener\" target=\"_blank\">proclaimed one of the best new restaurants in the country\u003c/a>. While the menu changes with the season, expect the Chinese and Northern California dishes to have a distinct Lunar New Year's bent to them. Try classics like the BBQ pork buns and the roasted quail. A seven-dish tasting menu costs $69 per person.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://us.crystaljade.com/\" target=\"_blank\" rel=\"noopener\">Crystal Jade\u003c/a> (Downtown): \u003c/strong>Downtown in the Embarcadero Center, Crystal Jade will host t\u003ca href=\"https://www.eventbrite.com/e/tap-sf-presents-lunar-new-year-soiree-tickets-42681925789\" target=\"_blank\" rel=\"noopener\">he Taiwanese American Professionals Lunar New Year Soiree\u003c/a> on Feb. 24. Tickets for the eight-course banquet meal are $120 and entertainment will include a Taiwanese band and a showing of the 2017's Taiwanese American Film Festival winners.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.eventbrite.com/e/dumpling-down-chinese-new-year-food-festival-tickets-42585102187?aff=es2\" target=\"_blank\" rel=\"noopener\">Dumpling Down! Chinese New Year Festival\u003c/a> (SoMa): \u003c/strong>On Feb. 25, vendors from around the Bay Area will descend on SoMa StrEat Food Park to serve up dim sum, bao buns, goyza, and more dumplings than you can eat. Plus onion pancakes, fried rice, and egg rolls. Which specific food trucks will be there can be found listed on \u003ca href=\"https://www.facebook.com/events/523162668063667\" target=\"_blank\" rel=\"noopener\">the event's Facebook page\u003c/a>. Admission costs $5; $23 for bottomless kumquat mimosas.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Looking for Winning Snacks for the Super Bowl? Rock Your Game with these Indulgent Classics!",
"title": "Looking for Winning Snacks for the Super Bowl? Rock Your Game with these Indulgent Classics!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Looking for winning snacks for the Super Bowl? Rock your game with these indulgent classics (which all go really well with beer!). From homemade meatball sandwiches to smoky-spicy chicken wings and over-the-top steak fajita nachos to slow-cooker BBQ pulled pork tacos and mac and cheese made from scratch, you can’t lose with these recipes.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/01/get-your-super-bowl-on-homemade-meatball-sandwiches-with-provolone/\">\u003cstrong>Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone\u003c/strong>\u003c/a>\u003cbr>\nStuffed with homemade meatballs, tangy sauce, and melty Provolone, this is one hefty sandwich that is sure to please your game day crowd.\u003c/p>\n\u003cfigure id=\"attachment_124824\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/01/get-your-super-bowl-on-homemade-meatball-sandwiches-with-provolone/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/meatball-sandwich-final-1.jpg\" alt=\"Homemade Meatball Sandwiches with Provolone\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-124824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Meatball Sandwiches with Provolone \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/05/get-your-super-bowl-on-buttermilk-chicken-fried-chicken-fingers/\">\u003cstrong>Get Your Super Bowl On: Buttermilk Chicken Fried Chicken Fingers\u003c/strong>\u003c/a>\u003cbr>\nNeed a great recipe for the Big Game this weekend? This Texas classic with a twist will be a sure winner!\u003c/p>\n\u003cfigure id=\"attachment_124801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/05/get-your-super-bowl-on-buttermilk-chicken-fried-chicken-fingers/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/chicken-fingers-final.jpg\" alt=\"Buttermilk Chicken Fried Chicken Fingers\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk Chicken Fried Chicken Fingers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/05/get-your-super-bowl-on-vietnamese-pork-meatballs-with-sweet-tangy-garlic-dipping-sauce/\">\u003cstrong>Get Your Super Bowl On: Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\u003c/strong>\u003c/a>\u003cbr>\nIf you want a meatball that explodes with flavor when you bite in, look no further than these little porky gems.\u003c/p>\n\u003cfigure id=\"attachment_124805\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/05/get-your-super-bowl-on-vietnamese-pork-meatballs-with-sweet-tangy-garlic-dipping-sauce/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/meatballs-final-dip.jpg\" alt=\"Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/02/get-your-super-bowl-on-homemade-mac-and-cheese-please/\">\u003cstrong>Get Your Comfort Food On: Homemade Mac and Cheese, Please!\u003c/strong>\u003c/a>\u003cbr>\nThe ultimate comfort food recipe made easily from scratch. \u003c/p>\n\u003cfigure id=\"attachment_124825\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/02/get-your-super-bowl-on-homemade-mac-and-cheese-please/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/macheese-final-spoon.jpg\" alt=\"Homemade Mac and Cheese, Please!\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-124825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Mac and Cheese, Please! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Super Bowl Party Food: A Mountain of Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a>\u003cbr>\nPiled high with tender marinated steak, black beans, and lashings of gooey chile con queso, these nachos will be the star of your Super Bowl party.\u003c/p>\n\u003cfigure id=\"attachment_92438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-closeup1.jpg\" alt=\"Grilled Steak Fajita Nachos with Chile con Queso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92438\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Steak Fajita Nachos with Chile con Queso (Wendy Goodfriend)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Cheese Please: Tex-Mex Chile Con Queso Dip For Your Super Bowl Party\u003c/strong>\u003c/a>\u003cbr>\nRich and gooey, this molten cheese dip is studded with tomatoes, chiles, and onions and just waiting for you to plunge your tortilla chip into it.\u003c/p>\n\u003cfigure id=\"attachment_92399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip1.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tex-Mex Chile Con Queso Dip (Wendy Goodfriend)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Bold, Brash, and Succulent: Slow-Cooker BBQ Pulled Pork Tacos for Super Bowl Sunday\u003c/strong>\u003c/a>\u003cbr>\nHere’s a mash-up you won’t want to pass up: Meltingly tender pulled pork with BBQ sauce, stuffed into a warm tortilla, and topped with pickled onions and jalapenos and cooling queso fresco.\u003c/p>\n\u003cfigure id=\"attachment_92366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-closeup.jpg\" alt=\"Slow-Cooker BBQ Pulled Pork Tacos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92366\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Cooker BBQ Pulled Pork Tacos (Wendy Goodfriend)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Super Bowl Snack: Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a>\u003cbr>\nCrisp-skinned chicken wings are bathed in a vibrant, spicy sauce that’s been highlighted by smoky chipotle chiles. The perfect pair to your ice-cold beer during The Big Game!\u003c/p>\n\u003cfigure id=\"attachment_92481\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final1.jpg\" alt=\"Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92481\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finger-Licking, Crispy Spicy Chipotle Buffalo Wings (Wendy Goodfriend)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/06/get-your-super-bowl-on-moms-chicken-and-veggie-eggrolls/\">\u003cstrong>Get Your Super Bowl On: Mom’s Chicken and Veggie Eggrolls\u003c/strong>\u003c/a>\u003cbr>\nHomemade eggrolls? Yes you can.\u003c/p>\n\u003cfigure id=\"attachment_124814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/06/get-your-super-bowl-on-moms-chicken-and-veggie-eggrolls/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/eggrolls-finish4.jpg\" alt=\"Mom’s Chicken and Veggie Eggrolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mom’s Chicken and Veggie Eggrolls\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beyond Beer:\u003c/strong> Keeping with the Tex-Mex spirit here are a couple of sporty margarita cocktail recipes from \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jerryjamesstone/\">Jerry James Stone\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>\u003cbr>\nInstead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with. \u003c/p>\n\u003cfigure id=\"attachment_92517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\" alt=\"Roasted Grapefruit & Habanero Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"751\" class=\"size-full wp-image-92517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Grapefruit & Habanero Margarita (Jerry James Stone)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>\u003cbr>\nThis little gem comes from one of my many trips to Texas. Austin, Texas to be specific.\u003c/p>\n\u003cfigure id=\"attachment_92520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\" alt=\"Frosty Mexican Bulldog Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frosty Mexican Bulldog Margarita (Jerry James Stone)\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": " From homemade meatball sandwiches to smoky-spicy chicken wings and over-the-top steak fajita nachos to slow-cooker BBQ pulled pork tacos and mac and cheese made from scratch, you can’t lose with these recipes.",
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"description": " From homemade meatball sandwiches to smoky-spicy chicken wings and over-the-top steak fajita nachos to slow-cooker BBQ pulled pork tacos and mac and cheese made from scratch, you can’t lose with these recipes.",
"title": "Looking for Winning Snacks for the Super Bowl? Rock Your Game with these Indulgent Classics! | KQED",
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"headline": "Looking for Winning Snacks for the Super Bowl? Rock Your Game with these Indulgent Classics!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Looking for winning snacks for the Super Bowl? Rock your game with these indulgent classics (which all go really well with beer!). From homemade meatball sandwiches to smoky-spicy chicken wings and over-the-top steak fajita nachos to slow-cooker BBQ pulled pork tacos and mac and cheese made from scratch, you can’t lose with these recipes.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/01/get-your-super-bowl-on-homemade-meatball-sandwiches-with-provolone/\">\u003cstrong>Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone\u003c/strong>\u003c/a>\u003cbr>\nStuffed with homemade meatballs, tangy sauce, and melty Provolone, this is one hefty sandwich that is sure to please your game day crowd.\u003c/p>\n\u003cfigure id=\"attachment_124824\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/01/get-your-super-bowl-on-homemade-meatball-sandwiches-with-provolone/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/meatball-sandwich-final-1.jpg\" alt=\"Homemade Meatball Sandwiches with Provolone\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-124824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Meatball Sandwiches with Provolone \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/05/get-your-super-bowl-on-buttermilk-chicken-fried-chicken-fingers/\">\u003cstrong>Get Your Super Bowl On: Buttermilk Chicken Fried Chicken Fingers\u003c/strong>\u003c/a>\u003cbr>\nNeed a great recipe for the Big Game this weekend? This Texas classic with a twist will be a sure winner!\u003c/p>\n\u003cfigure id=\"attachment_124801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/05/get-your-super-bowl-on-buttermilk-chicken-fried-chicken-fingers/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/chicken-fingers-final.jpg\" alt=\"Buttermilk Chicken Fried Chicken Fingers\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk Chicken Fried Chicken Fingers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/05/get-your-super-bowl-on-vietnamese-pork-meatballs-with-sweet-tangy-garlic-dipping-sauce/\">\u003cstrong>Get Your Super Bowl On: Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\u003c/strong>\u003c/a>\u003cbr>\nIf you want a meatball that explodes with flavor when you bite in, look no further than these little porky gems.\u003c/p>\n\u003cfigure id=\"attachment_124805\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/05/get-your-super-bowl-on-vietnamese-pork-meatballs-with-sweet-tangy-garlic-dipping-sauce/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/meatballs-final-dip.jpg\" alt=\"Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/02/get-your-super-bowl-on-homemade-mac-and-cheese-please/\">\u003cstrong>Get Your Comfort Food On: Homemade Mac and Cheese, Please!\u003c/strong>\u003c/a>\u003cbr>\nThe ultimate comfort food recipe made easily from scratch. \u003c/p>\n\u003cfigure id=\"attachment_124825\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/02/get-your-super-bowl-on-homemade-mac-and-cheese-please/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/macheese-final-spoon.jpg\" alt=\"Homemade Mac and Cheese, Please!\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-124825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Mac and Cheese, Please! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Super Bowl Party Food: A Mountain of Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a>\u003cbr>\nPiled high with tender marinated steak, black beans, and lashings of gooey chile con queso, these nachos will be the star of your Super Bowl party.\u003c/p>\n\u003cfigure id=\"attachment_92438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-closeup1.jpg\" alt=\"Grilled Steak Fajita Nachos with Chile con Queso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92438\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Steak Fajita Nachos with Chile con Queso (Wendy Goodfriend)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Cheese Please: Tex-Mex Chile Con Queso Dip For Your Super Bowl Party\u003c/strong>\u003c/a>\u003cbr>\nRich and gooey, this molten cheese dip is studded with tomatoes, chiles, and onions and just waiting for you to plunge your tortilla chip into it.\u003c/p>\n\u003cfigure id=\"attachment_92399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip1.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tex-Mex Chile Con Queso Dip (Wendy Goodfriend)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Bold, Brash, and Succulent: Slow-Cooker BBQ Pulled Pork Tacos for Super Bowl Sunday\u003c/strong>\u003c/a>\u003cbr>\nHere’s a mash-up you won’t want to pass up: Meltingly tender pulled pork with BBQ sauce, stuffed into a warm tortilla, and topped with pickled onions and jalapenos and cooling queso fresco.\u003c/p>\n\u003cfigure id=\"attachment_92366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-closeup.jpg\" alt=\"Slow-Cooker BBQ Pulled Pork Tacos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92366\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Cooker BBQ Pulled Pork Tacos (Wendy Goodfriend)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Super Bowl Snack: Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a>\u003cbr>\nCrisp-skinned chicken wings are bathed in a vibrant, spicy sauce that’s been highlighted by smoky chipotle chiles. The perfect pair to your ice-cold beer during The Big Game!\u003c/p>\n\u003cfigure id=\"attachment_92481\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final1.jpg\" alt=\"Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92481\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finger-Licking, Crispy Spicy Chipotle Buffalo Wings (Wendy Goodfriend)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/06/get-your-super-bowl-on-moms-chicken-and-veggie-eggrolls/\">\u003cstrong>Get Your Super Bowl On: Mom’s Chicken and Veggie Eggrolls\u003c/strong>\u003c/a>\u003cbr>\nHomemade eggrolls? Yes you can.\u003c/p>\n\u003cfigure id=\"attachment_124814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/06/get-your-super-bowl-on-moms-chicken-and-veggie-eggrolls/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/eggrolls-finish4.jpg\" alt=\"Mom’s Chicken and Veggie Eggrolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mom’s Chicken and Veggie Eggrolls\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beyond Beer:\u003c/strong> Keeping with the Tex-Mex spirit here are a couple of sporty margarita cocktail recipes from \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jerryjamesstone/\">Jerry James Stone\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>\u003cbr>\nInstead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with. \u003c/p>\n\u003cfigure id=\"attachment_92517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\" alt=\"Roasted Grapefruit & Habanero Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"751\" class=\"size-full wp-image-92517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Grapefruit & Habanero Margarita (Jerry James Stone)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>\u003cbr>\nThis little gem comes from one of my many trips to Texas. Austin, Texas to be specific.\u003c/p>\n\u003cfigure id=\"attachment_92520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\" alt=\"Frosty Mexican Bulldog Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frosty Mexican Bulldog Margarita (Jerry James Stone)\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "U.S. Bakeries Grab A Slice Of A Latin American Tradition: 3 Kings Cake",
"title": "U.S. Bakeries Grab A Slice Of A Latin American Tradition: 3 Kings Cake",
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"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2018/01/20180105_me_us_bakeries_grab_a_slice_of_a_latin_american_tradition_3_kings_cake.mp3\u003c/p>\n\u003cp>On Jan. 6, many Christians around the world will celebrate Epiphany, or Three Kings Day — the day the three kings came to visit baby Jesus.\u003c/p>\n\u003cp>In parts of Latin America, a big part of the holiday tradition is the \u003cem>rosca de reyes, \u003c/em>or Three Kings cake.\u003c/p>\n\u003cp>It's a crown-shaped cake made of yeast-based bread that is very fluffy and airy once baked. The \u003cem>rosca\u003c/em> is typically topped with candied fruits and bands of colorful, sugary paste. Inside there's a little figurine of a baby, meant to represent Jesus, and whoever is served the piece with it inside has to throw a party on Feb. 2, \u003cem>dia de la Candelaria\u003c/em>. When the \u003cem>rosca\u003c/em> is served, it's often dunked in a warm drink like hot chocolate or \u003cem>atole.\u003c/em>\u003c/p>\n\u003cp>\"It's a shared tradition,\" says chef Pati Jinich, the host of PBS's \u003ca href=\"http://www.pbs.org/food/shows/patis-mexican-table/\">Pati's Mexican Table\u003c/a>. \"All of the Latin American countries that were conquered by the Old World inherited this tradition.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While Latin America got the \u003cem>rosca\u003c/em> from \u003ca href=\"https://www.npr.org/sections/thesalt/2015/01/05/375150757/in-spain-a-kingly-ring-with-a-hidden-surprise-wraps-up-the-holidays\">Spain\u003c/a>, another version is served in France. In New Orleans, the similar \u003ca href=\"https://www.eater.com/2017/1/11/14168802/king-cake-history\">King Cake\u003c/a> is typically eaten during the Carnival season and at Mardi Gras.\u003c/p>\n\u003cp>Jinich grew up in Mexico, where she says Three Kings Day celebrations are bigger than Christmas. \"Everybody in Mexico eats \u003cem>roscas\u003c/em> growing up — it's a big deal!\" she says.\u003c/p>\n\u003cp>\u003cem>Rosca de reyes\u003c/em> is becoming a bigger deal here in the U.S., too, says Jinich, as the Latin American population\u003ca href=\"http://www.pewhispanic.org/2017/09/18/facts-on-u-s-latinos/\"> continues to grow\u003c/a>. The diaspora has increased year over year and in 2016, it reached a new high of 58 million people.\u003c/p>\n\u003cp>This means a growing demand for traditions from back home — like ordering \u003cem>roscas\u003c/em> from your local Latino bakery.\u003c/p>\n\u003cfigure id=\"attachment_124301\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/photo-jan-02-2-40-23-pm-51_custom-5f28be0e7fea71545b353b5c541e71f13d1bba0f.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/photo-jan-02-2-40-23-pm-51_custom-5f28be0e7fea71545b353b5c541e71f13d1bba0f.jpg\" alt=\"\" width=\"200\" height=\"199\" class=\"size-full wp-image-124301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/photo-jan-02-2-40-23-pm-51_custom-5f28be0e7fea71545b353b5c541e71f13d1bba0f.jpg 200w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/photo-jan-02-2-40-23-pm-51_custom-5f28be0e7fea71545b353b5c541e71f13d1bba0f-160x159.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/photo-jan-02-2-40-23-pm-51_custom-5f28be0e7fea71545b353b5c541e71f13d1bba0f-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/photo-jan-02-2-40-23-pm-51_custom-5f28be0e7fea71545b353b5c541e71f13d1bba0f-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/photo-jan-02-2-40-23-pm-51_custom-5f28be0e7fea71545b353b5c541e71f13d1bba0f-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/photo-jan-02-2-40-23-pm-51_custom-5f28be0e7fea71545b353b5c541e71f13d1bba0f-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/photo-jan-02-2-40-23-pm-51_custom-5f28be0e7fea71545b353b5c541e71f13d1bba0f-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/photo-jan-02-2-40-23-pm-51_custom-5f28be0e7fea71545b353b5c541e71f13d1bba0f-150x150.jpg 150w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carlos Benitez, owner of La Mexicana Bakery and Taqueria outside Washington, D.C., puts decorations on \u003cem>rosca de reyes\u003c/em> before it goes into the oven. This year Benitez expects to sell almost 300 of the cakes. \u003ccite>(Ashley Westerman/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Carlos Benitez is the owner of La Mexicana Bakery and Taqueria in Alexandria, Va., just south of Washington, D.C. He and his wife, Alicia, opened their bakery in 2002 after moving from California. Benitez bakes a savory and only slightly sweet, aromatic version of the\u003cem> rosca\u003c/em> topped with candied red and green cherries, figs and plums. Between the fruits are stripes of color made from a sugary paste. In contrast, the \u003ca href=\"https://www.npr.org/sections/thesalt/2012/02/17/147039138/is-that-a-plastic-baby-jesus-in-my-cake\">New Orleans King Cake\u003c/a> is typically much sweeter and covered with purple, green and yellow icing rather than candied fruits.\u003c/p>\n\u003cp>\"The first time when we started making \u003cem>roscas\u003c/em> over here, we just made 50 or 60, and year after year the amount of \u003cem>rosca\u003c/em> we had to make [got] bigger,\" says Benitez.\u003c/p>\n\u003cp>This year the bakery is expecting to make around 250 to 300 \u003cem>roscas\u003c/em>, he says, with more than just families purchasing them. Benitez says he's had more orders come in from companies and schools as well. And he isn't the only one. Many Latino bakeries we contacted around the Washington, D.C., region reported an increase in orders over the years.\u003c/p>\n\u003cp>In Los Angeles, where approximately half the population is Latino, \u003ca href=\"https://www.jamesbeard.org/chef/tony-salazar\">Tony Salazar\u003c/a>, chef and V.P of production for Porto's Bakery, says they plan to sell over 5,000 this year.\u003c/p>\n\u003cp>\"When we started [in the 1970s] we only sold 10 ... and then, you know, 20 and 100,\" he says. \"It's been a slow process, but we are really so happy that the popularity is growing and the recognition of this product is out there now. There's people who don't celebrate Three Kings Day who come and buy it, it's so good, and they enjoy it.\"\u003c/p>\n\u003cp>In fact, Porto's Bakery, along with other storied Latin American bakeries in the area, plan to unveil LA's largest \u003cem>roscas de reyes \u003c/em>Friday. They've teamed up with the California Milk Processor Board for the free event, which Salazar hopes will bring together not only Latin Americans across the LA region but also others who want to share in the tradition.\u003c/p>\n\u003cp>Carlos Benitez of Virginia's La Mexicana Bakery and Taqueria says spreading the \u003cem>rosca de reyes\u003c/em> tradition beyond Latin American communities is a good thing.\u003c/p>\n\u003cp>\"I'm so happy that people don't lose their traditions,\" he says. \"I think diversity of the cultures make this country great.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "In some Latin American countries, Three Kings Day — Jan. 6 — is a bigger deal than Christmas. As the U.S. Latino population grows, so does interest in the holiday's signature cake, \u003cem>rosca de reyes.\u003c/em>",
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"description": "In some Latin American countries, Three Kings Day — Jan. 6 — is a bigger deal than Christmas. As the U.S. Latino population grows, so does interest in the holiday's signature cake, rosca de reyes.",
"title": "U.S. Bakeries Grab A Slice Of A Latin American Tradition: 3 Kings Cake | KQED",
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"headline": "U.S. Bakeries Grab A Slice Of A Latin American Tradition: 3 Kings Cake",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On Jan. 6, many Christians around the world will celebrate Epiphany, or Three Kings Day — the day the three kings came to visit baby Jesus.\u003c/p>\n\u003cp>In parts of Latin America, a big part of the holiday tradition is the \u003cem>rosca de reyes, \u003c/em>or Three Kings cake.\u003c/p>\n\u003cp>It's a crown-shaped cake made of yeast-based bread that is very fluffy and airy once baked. The \u003cem>rosca\u003c/em> is typically topped with candied fruits and bands of colorful, sugary paste. Inside there's a little figurine of a baby, meant to represent Jesus, and whoever is served the piece with it inside has to throw a party on Feb. 2, \u003cem>dia de la Candelaria\u003c/em>. When the \u003cem>rosca\u003c/em> is served, it's often dunked in a warm drink like hot chocolate or \u003cem>atole.\u003c/em>\u003c/p>\n\u003cp>\"It's a shared tradition,\" says chef Pati Jinich, the host of PBS's \u003ca href=\"http://www.pbs.org/food/shows/patis-mexican-table/\">Pati's Mexican Table\u003c/a>. \"All of the Latin American countries that were conquered by the Old World inherited this tradition.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While Latin America got the \u003cem>rosca\u003c/em> from \u003ca href=\"https://www.npr.org/sections/thesalt/2015/01/05/375150757/in-spain-a-kingly-ring-with-a-hidden-surprise-wraps-up-the-holidays\">Spain\u003c/a>, another version is served in France. In New Orleans, the similar \u003ca href=\"https://www.eater.com/2017/1/11/14168802/king-cake-history\">King Cake\u003c/a> is typically eaten during the Carnival season and at Mardi Gras.\u003c/p>\n\u003cp>Jinich grew up in Mexico, where she says Three Kings Day celebrations are bigger than Christmas. \"Everybody in Mexico eats \u003cem>roscas\u003c/em> growing up — it's a big deal!\" she says.\u003c/p>\n\u003cp>\u003cem>Rosca de reyes\u003c/em> is becoming a bigger deal here in the U.S., too, says Jinich, as the Latin American population\u003ca href=\"http://www.pewhispanic.org/2017/09/18/facts-on-u-s-latinos/\"> continues to grow\u003c/a>. The diaspora has increased year over year and in 2016, it reached a new high of 58 million people.\u003c/p>\n\u003cp>This means a growing demand for traditions from back home — like ordering \u003cem>roscas\u003c/em> from your local Latino bakery.\u003c/p>\n\u003cfigure id=\"attachment_124301\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/photo-jan-02-2-40-23-pm-51_custom-5f28be0e7fea71545b353b5c541e71f13d1bba0f.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/photo-jan-02-2-40-23-pm-51_custom-5f28be0e7fea71545b353b5c541e71f13d1bba0f.jpg\" alt=\"\" width=\"200\" height=\"199\" class=\"size-full wp-image-124301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/photo-jan-02-2-40-23-pm-51_custom-5f28be0e7fea71545b353b5c541e71f13d1bba0f.jpg 200w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/photo-jan-02-2-40-23-pm-51_custom-5f28be0e7fea71545b353b5c541e71f13d1bba0f-160x159.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/photo-jan-02-2-40-23-pm-51_custom-5f28be0e7fea71545b353b5c541e71f13d1bba0f-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/photo-jan-02-2-40-23-pm-51_custom-5f28be0e7fea71545b353b5c541e71f13d1bba0f-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/photo-jan-02-2-40-23-pm-51_custom-5f28be0e7fea71545b353b5c541e71f13d1bba0f-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/photo-jan-02-2-40-23-pm-51_custom-5f28be0e7fea71545b353b5c541e71f13d1bba0f-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/photo-jan-02-2-40-23-pm-51_custom-5f28be0e7fea71545b353b5c541e71f13d1bba0f-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/photo-jan-02-2-40-23-pm-51_custom-5f28be0e7fea71545b353b5c541e71f13d1bba0f-150x150.jpg 150w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carlos Benitez, owner of La Mexicana Bakery and Taqueria outside Washington, D.C., puts decorations on \u003cem>rosca de reyes\u003c/em> before it goes into the oven. This year Benitez expects to sell almost 300 of the cakes. \u003ccite>(Ashley Westerman/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Carlos Benitez is the owner of La Mexicana Bakery and Taqueria in Alexandria, Va., just south of Washington, D.C. He and his wife, Alicia, opened their bakery in 2002 after moving from California. Benitez bakes a savory and only slightly sweet, aromatic version of the\u003cem> rosca\u003c/em> topped with candied red and green cherries, figs and plums. Between the fruits are stripes of color made from a sugary paste. In contrast, the \u003ca href=\"https://www.npr.org/sections/thesalt/2012/02/17/147039138/is-that-a-plastic-baby-jesus-in-my-cake\">New Orleans King Cake\u003c/a> is typically much sweeter and covered with purple, green and yellow icing rather than candied fruits.\u003c/p>\n\u003cp>\"The first time when we started making \u003cem>roscas\u003c/em> over here, we just made 50 or 60, and year after year the amount of \u003cem>rosca\u003c/em> we had to make [got] bigger,\" says Benitez.\u003c/p>\n\u003cp>This year the bakery is expecting to make around 250 to 300 \u003cem>roscas\u003c/em>, he says, with more than just families purchasing them. Benitez says he's had more orders come in from companies and schools as well. And he isn't the only one. Many Latino bakeries we contacted around the Washington, D.C., region reported an increase in orders over the years.\u003c/p>\n\u003cp>In Los Angeles, where approximately half the population is Latino, \u003ca href=\"https://www.jamesbeard.org/chef/tony-salazar\">Tony Salazar\u003c/a>, chef and V.P of production for Porto's Bakery, says they plan to sell over 5,000 this year.\u003c/p>\n\u003cp>\"When we started [in the 1970s] we only sold 10 ... and then, you know, 20 and 100,\" he says. \"It's been a slow process, but we are really so happy that the popularity is growing and the recognition of this product is out there now. There's people who don't celebrate Three Kings Day who come and buy it, it's so good, and they enjoy it.\"\u003c/p>\n\u003cp>In fact, Porto's Bakery, along with other storied Latin American bakeries in the area, plan to unveil LA's largest \u003cem>roscas de reyes \u003c/em>Friday. They've teamed up with the California Milk Processor Board for the free event, which Salazar hopes will bring together not only Latin Americans across the LA region but also others who want to share in the tradition.\u003c/p>\n\u003cp>Carlos Benitez of Virginia's La Mexicana Bakery and Taqueria says spreading the \u003cem>rosca de reyes\u003c/em> tradition beyond Latin American communities is a good thing.\u003c/p>\n\u003cp>\"I'm so happy that people don't lose their traditions,\" he says. \"I think diversity of the cultures make this country great.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Oenophiles have debated the most desirable characteristics of bubbles in champagne and sparkling wines for centuries, with most purists swearing that the smaller the bubble, the better the wine. But up until recently, few thought to listen to the bubbles themselves for answers.\u003c/p>\n\u003cp>Scientists at the \u003ca href=\"https://www.arlut.utexas.edu\">Applied Research Laboratories\u003c/a> at the University of Texas in Austin normally measure the sound of inflating fish bladders and \u003ca href=\"https://news.nationalgeographic.com/news/energy/2012/02/120207-bubble-curtains-to-protect-whales/\">bubble curtains\u003c/a> that dampen noise from underwater drilling. This time, they decided to listen in on champagne bubbles. \"It was just nerdy curiosity,\" says \u003ca href=\"https://www.researchgate.net/scientific-contributions/58935023_Kyle_S_Spratt\">Kyle Spratt\u003c/a>, who led the research at UT.\u003c/p>\n\u003cp>\"Our first inclination was to drop a hydrophone (underwater microphone) into a glass and see what sort of sounds we heard,\" Spratt says.\u003c/p>\n\u003cp>And, how do sparkling wine bubbles sound? With the right listening equipment, \"they ring like bells,\" he says. And the more expensive bottle did indeed have smaller bubbles, he found.\u003c/p>\n\u003cp>He presented his findings earlier this month at the \u003ca href=\"http://acousticalsociety.org/content/174th-meeting-acoustical-society-america#overlay-context=content/174th-meeting-acoustical-society-america\">Acoustical Society of America\u003c/a>'s annual meeting in New Orleans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Spratt and his team listened to the bubbles and analyzed their sounds to determine bubble size and distribution in the glass. \"The pitch at which a bubble rings is related to its size: The smaller the bubble, the higher the pitch,\" he said in his presentation.\u003c/p>\n\u003cp>By tracking how bubbles form and bounce off the glass to ring at various frequencies and pitches, Spratt and his team were able to get a sense of the range of bubble sizes within the individual wines.\u003c/p>\n\u003cp>But the bubbles weren't so simple to measure. The hydrophone had to be extremely small. And the scientists figured out pretty quickly that the vessel holding the sparkling wine had to be a proper flute.\u003c/p>\n\u003cp>Bubbles behave differently on different surfaces, like glass as opposed to Styrofoam, explains Spratt. \"In particular, Styrofoam isn't a smooth surface, but rather, has a bunch of little pockets in it, and because of this, bubbles stick to the surface for longer before breaking off,\" he says. The bubbles in a Styrofoam cup are larger and fewer, and therefore sound very different.\u003c/p>\n\u003cp>As an aside, Spratt says his methods irked some French scientists who were in the room when he presented his findings. \"They were all basically horrified that we'd even think to put champagne into a Styrofoam cup!\"\u003c/p>\n\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/573855931/573894314\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nFor simplicity's sake, Spratt and his colleagues only looked at two wines — the pricey French Moët & Chandon champagne and a cheaper California bubbly by Cook's. While you can't tell much difference with the naked ear (see if you can tell the difference in the raw sound clips), they analyzed them and discovered that the Moët & Chandon had slightly smaller bubbles (about 5 percent smaller), slightly less variation in bubble size and three times the amount of overall bubble \"activity,\" i.e. movement in the glass.\u003c/p>\n\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/573855931/573894990\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nBut sound alone doesn't tell you everything. There are other potential factors in determining wine quality based on bubbles. \u003ca href=\"https://www.npr.org/sections/thesalt/2012/12/31/167825026/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues\">The pour\u003c/a>, for one, can make a difference in how many busy bubbles you get in the glass.\u003c/p>\n\u003cp>Also, the age of the bottle can make a difference. \"Old champagnes always show tiny bubbles, mainly because they have aged several years and lost a significant amount of dissolved CO2, the gas that produces the bubbles,\" French chemist \u003ca href=\"http://press.princeton.edu/titles/7811.html\">Gerard Liger-Belair\u003c/a>, author of \u003cem>Uncorked: The Science of Champagne,\u003c/em> told us a few years back.\u003c/p>\n\u003cp>So what if you can only afford the $10 sparkling wine this New Year's Eve? It turns out that bigger bubbles in your wine is not necessarily a bad thing. A \u003ca href=\"https://link.springer.com/article/10.1140%2Fepjst%2Fe2017-02678-7\">recent French study\u003c/a> indicates that when bigger bubbles pop, they give off more aromas.\u003c/p>\n\u003cp>Spratt acknowledges that his data on the bubble acoustics of sparkling wine and champagne is preliminary, but he sees the sound measurement effort becoming a useful quality assurance tool for winemakers.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>April Fulton is a freelance writer and editor and the former host of The Salt. Find her on Twitter \u003c/em>\u003ca href=\"https://twitter.com/fultonhere\">\u003cem>@fultonhere\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Oenophiles have debated the most desirable characteristics of bubbles in champagne and sparkling wines for centuries, with most purists swearing that the smaller the bubble, the better the wine. But up until recently, few thought to listen to the bubbles themselves for answers.\u003c/p>\n\u003cp>Scientists at the \u003ca href=\"https://www.arlut.utexas.edu\">Applied Research Laboratories\u003c/a> at the University of Texas in Austin normally measure the sound of inflating fish bladders and \u003ca href=\"https://news.nationalgeographic.com/news/energy/2012/02/120207-bubble-curtains-to-protect-whales/\">bubble curtains\u003c/a> that dampen noise from underwater drilling. This time, they decided to listen in on champagne bubbles. \"It was just nerdy curiosity,\" says \u003ca href=\"https://www.researchgate.net/scientific-contributions/58935023_Kyle_S_Spratt\">Kyle Spratt\u003c/a>, who led the research at UT.\u003c/p>\n\u003cp>\"Our first inclination was to drop a hydrophone (underwater microphone) into a glass and see what sort of sounds we heard,\" Spratt says.\u003c/p>\n\u003cp>And, how do sparkling wine bubbles sound? With the right listening equipment, \"they ring like bells,\" he says. And the more expensive bottle did indeed have smaller bubbles, he found.\u003c/p>\n\u003cp>He presented his findings earlier this month at the \u003ca href=\"http://acousticalsociety.org/content/174th-meeting-acoustical-society-america#overlay-context=content/174th-meeting-acoustical-society-america\">Acoustical Society of America\u003c/a>'s annual meeting in New Orleans.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spratt and his team listened to the bubbles and analyzed their sounds to determine bubble size and distribution in the glass. \"The pitch at which a bubble rings is related to its size: The smaller the bubble, the higher the pitch,\" he said in his presentation.\u003c/p>\n\u003cp>By tracking how bubbles form and bounce off the glass to ring at various frequencies and pitches, Spratt and his team were able to get a sense of the range of bubble sizes within the individual wines.\u003c/p>\n\u003cp>But the bubbles weren't so simple to measure. The hydrophone had to be extremely small. And the scientists figured out pretty quickly that the vessel holding the sparkling wine had to be a proper flute.\u003c/p>\n\u003cp>Bubbles behave differently on different surfaces, like glass as opposed to Styrofoam, explains Spratt. \"In particular, Styrofoam isn't a smooth surface, but rather, has a bunch of little pockets in it, and because of this, bubbles stick to the surface for longer before breaking off,\" he says. The bubbles in a Styrofoam cup are larger and fewer, and therefore sound very different.\u003c/p>\n\u003cp>As an aside, Spratt says his methods irked some French scientists who were in the room when he presented his findings. \"They were all basically horrified that we'd even think to put champagne into a Styrofoam cup!\"\u003c/p>\n\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/573855931/573894314\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nFor simplicity's sake, Spratt and his colleagues only looked at two wines — the pricey French Moët & Chandon champagne and a cheaper California bubbly by Cook's. While you can't tell much difference with the naked ear (see if you can tell the difference in the raw sound clips), they analyzed them and discovered that the Moët & Chandon had slightly smaller bubbles (about 5 percent smaller), slightly less variation in bubble size and three times the amount of overall bubble \"activity,\" i.e. movement in the glass.\u003c/p>\n\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/573855931/573894990\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nBut sound alone doesn't tell you everything. There are other potential factors in determining wine quality based on bubbles. \u003ca href=\"https://www.npr.org/sections/thesalt/2012/12/31/167825026/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues\">The pour\u003c/a>, for one, can make a difference in how many busy bubbles you get in the glass.\u003c/p>\n\u003cp>Also, the age of the bottle can make a difference. \"Old champagnes always show tiny bubbles, mainly because they have aged several years and lost a significant amount of dissolved CO2, the gas that produces the bubbles,\" French chemist \u003ca href=\"http://press.princeton.edu/titles/7811.html\">Gerard Liger-Belair\u003c/a>, author of \u003cem>Uncorked: The Science of Champagne,\u003c/em> told us a few years back.\u003c/p>\n\u003cp>So what if you can only afford the $10 sparkling wine this New Year's Eve? It turns out that bigger bubbles in your wine is not necessarily a bad thing. A \u003ca href=\"https://link.springer.com/article/10.1140%2Fepjst%2Fe2017-02678-7\">recent French study\u003c/a> indicates that when bigger bubbles pop, they give off more aromas.\u003c/p>\n\u003cp>Spratt acknowledges that his data on the bubble acoustics of sparkling wine and champagne is preliminary, but he sees the sound measurement effort becoming a useful quality assurance tool for winemakers.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>April Fulton is a freelance writer and editor and the former host of The Salt. Find her on Twitter \u003c/em>\u003ca href=\"https://twitter.com/fultonhere\">\u003cem>@fultonhere\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Advent Calendars Now Offer Treats For Grown-Ups",
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"content": "\u003cp>For kids who celebrate Christmas, there's something irresistible about an advent calendar. In households where treats are doled out sparingly, knowing that you'll be getting one chocolate a day for twenty-four days in a row feels like a kind of miracle.\u003c/p>\n\u003cp>But eventually those kids grow into adults who can buy their own candy whenever they want and the traditional advent calendar loses its childhood appeal.\u003c/p>\n\u003cp>So, food and beverage companies are trying to tempt more adults into buying advent calendars, by making modern, grown-up versions that contain everything from Pringles and chocolate covered Brussel sprouts to samplers of vodka and gin.\u003c/p>\n\u003cp>\"It's got that nostalgia factor,\" says Chase Ishii, creative lead at Man Crates, who makes a calendar filled with beef jerky and other treats. When they debuted their calendar in 2016, Ishii says, they loved the idea of putting a spin on such an old tradition. And unlike most gifts which get opened within a few minutes, people with advent calendars display them for nearly a full month and often open them as a family. This year's model even contained a story that could be read in parts each night since many customers said they wanted to share the experience with their kids.\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-permalink=\"https://www.instagram.com/p/BcS_32ZjBKH/\" data-instgrm-version=\"8\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50.0% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BcS_32ZjBKH/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">This may actually be the most fun gift I’ve ever been given. A Spirits Advent Calendar from @heritagedistilling !! Honestly, it sets me up for a drink challenge every night! For 24 nights!! And these are good spirits, guys! Tonight I opened up magical door number 4 to reveal a sample bottle of their coffee vodka. Admittedly, I’m not a huge vodka drinker. My first reaction was to go girly on this one... BUT I decided to stay true to myself and make a serious version of a coffee manhattan. Y’all... it’s good. . Up All Night New York 1.75 coffee vodka .5 Ancho Reyes .25 Fernet Vallet .25 sweet vermouth 2 dashes @scrappysbitters Cardamom bitters 2 dashes Bittermans xocolotl mole bitters Garnish with cardamom pods . . . . . . . . #mommymixology #heritagedistilling #coffeevodka #manhattancocktail #wintercocktails #adventcalendar #coffeecocktail #craftcocktails #mixology #mixologist #drinkstagram #instacocktail #cheers\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by \u003ca href=\"https://www.instagram.com/mommymixology/\" style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px;\" target=\"_blank\"> Rysse\u003c/a> (@mommymixology) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-12-04T22:19:44+00:00\">Dec 4, 2017 at 2:19pm PST\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp> \u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These grown-up advents are popular enough that many users post regularly on social media with videos or photos that show the big reveal. For people gifting the calendars from afar, watching the receiver's excitement unfold in photo and video — learning which whiskey was the favorite or whether someone dropped their coffee-flavored vodka into a glass of eggnog — is a way to connect.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Though the advent season has existed since the fourth century, it wasn't until the 1800s that German Protestants started using it as a way to count down to Christmas. The original advent calendars might have been little more than ticking off chalk marks on a door or lighting candles. But in the early 1900s, someone had the brilliant idea to sell paper advent calendars and added doors in the 1920s.\u003c/p>\n\u003cp>\"Advent calendars are super trendy and popular right now,\" says Hannah Hanley, the chief marketing officer at Heritage Distilling. Their Washington distillery opened in Washington in 2012 and came up with the idea of bottling airplane-size shots of their booze and tucking them into a calendar two years later.\u003c/p>\n\u003cp>They had to specially make and design boxes and packing each bottle into the right day is a feat of logistics. Yet it's worth it, says Hanley. \"Our goal is to turn any customer into a repeat customer for us,\" he says. This year, Heritage made 10,000 calendars, which required bottling a quarter of a million tasters to fill up the 24-days of the calendar.\u003c/p>\n\u003cp>Alcohol seems to be particularly popular for these calendars. Companies like Vinebox or Drinks by the Dram, whose businesses are based around selling sample-sizes of wine and spirits, respectively, are no-brainers for advent calendars. Vinebox started selling theirs in 2016, the same year they opened for business. Drinks by the Dram, which was founded in 2010 took a few years before they added advent calendars to their line.\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-permalink=\"https://www.instagram.com/p/BcuCKWvhXdT/\" data-instgrm-version=\"8\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:62.5% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BcuCKWvhXdT/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">15 Days behind... Time to start catching up! #scotchwhiskeyadventcalendar #singlemalt #drinksbythedram Thanks @eleni.alexi 👍🎄🎁\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by \u003ca href=\"https://www.instagram.com/deano_nc/\" style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px;\" target=\"_blank\"> Deano Nicholas C\u003c/a> (@deano_nc) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-12-15T10:19:14+00:00\">Dec 15, 2017 at 2:19am PST\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp> \u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>Today they have 25 versions which include everything from a $100 vodka sampler to an $11,000 calendar of \"very old and rare\" whiskeys. According to their global brand manager, Adam Wyatt, they have a lot of repeat customers who might buy the gin version one year and then the tequila one the next.\u003c/p>\n\u003cp>So far, these calendars seem to be good for business, \u003cstrong>says TK\u003c/strong>. It's a way to give a customer just enough of a taste of a jerky or gin to make them want to buy even more of it. And brands like Bonne Maman jams and preserves or David's Tea are now making their own advent calendars. And it's likely that the trend will only continue grow, giving us a wider variety of snacks and drinks to choose from in the coming years. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For kids who celebrate Christmas, there's something irresistible about an advent calendar. In households where treats are doled out sparingly, knowing that you'll be getting one chocolate a day for twenty-four days in a row feels like a kind of miracle.\u003c/p>\n\u003cp>But eventually those kids grow into adults who can buy their own candy whenever they want and the traditional advent calendar loses its childhood appeal.\u003c/p>\n\u003cp>So, food and beverage companies are trying to tempt more adults into buying advent calendars, by making modern, grown-up versions that contain everything from Pringles and chocolate covered Brussel sprouts to samplers of vodka and gin.\u003c/p>\n\u003cp>\"It's got that nostalgia factor,\" says Chase Ishii, creative lead at Man Crates, who makes a calendar filled with beef jerky and other treats. When they debuted their calendar in 2016, Ishii says, they loved the idea of putting a spin on such an old tradition. And unlike most gifts which get opened within a few minutes, people with advent calendars display them for nearly a full month and often open them as a family. This year's model even contained a story that could be read in parts each night since many customers said they wanted to share the experience with their kids.\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-permalink=\"https://www.instagram.com/p/BcS_32ZjBKH/\" data-instgrm-version=\"8\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50.0% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BcS_32ZjBKH/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">This may actually be the most fun gift I’ve ever been given. A Spirits Advent Calendar from @heritagedistilling !! Honestly, it sets me up for a drink challenge every night! For 24 nights!! And these are good spirits, guys! Tonight I opened up magical door number 4 to reveal a sample bottle of their coffee vodka. Admittedly, I’m not a huge vodka drinker. My first reaction was to go girly on this one... BUT I decided to stay true to myself and make a serious version of a coffee manhattan. Y’all... it’s good. . Up All Night New York 1.75 coffee vodka .5 Ancho Reyes .25 Fernet Vallet .25 sweet vermouth 2 dashes @scrappysbitters Cardamom bitters 2 dashes Bittermans xocolotl mole bitters Garnish with cardamom pods . . . . . . . . #mommymixology #heritagedistilling #coffeevodka #manhattancocktail #wintercocktails #adventcalendar #coffeecocktail #craftcocktails #mixology #mixologist #drinkstagram #instacocktail #cheers\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by \u003ca href=\"https://www.instagram.com/mommymixology/\" style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px;\" target=\"_blank\"> Rysse\u003c/a> (@mommymixology) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-12-04T22:19:44+00:00\">Dec 4, 2017 at 2:19pm PST\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp> \u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These grown-up advents are popular enough that many users post regularly on social media with videos or photos that show the big reveal. For people gifting the calendars from afar, watching the receiver's excitement unfold in photo and video — learning which whiskey was the favorite or whether someone dropped their coffee-flavored vodka into a glass of eggnog — is a way to connect.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Though the advent season has existed since the fourth century, it wasn't until the 1800s that German Protestants started using it as a way to count down to Christmas. The original advent calendars might have been little more than ticking off chalk marks on a door or lighting candles. But in the early 1900s, someone had the brilliant idea to sell paper advent calendars and added doors in the 1920s.\u003c/p>\n\u003cp>\"Advent calendars are super trendy and popular right now,\" says Hannah Hanley, the chief marketing officer at Heritage Distilling. Their Washington distillery opened in Washington in 2012 and came up with the idea of bottling airplane-size shots of their booze and tucking them into a calendar two years later.\u003c/p>\n\u003cp>They had to specially make and design boxes and packing each bottle into the right day is a feat of logistics. Yet it's worth it, says Hanley. \"Our goal is to turn any customer into a repeat customer for us,\" he says. This year, Heritage made 10,000 calendars, which required bottling a quarter of a million tasters to fill up the 24-days of the calendar.\u003c/p>\n\u003cp>Alcohol seems to be particularly popular for these calendars. Companies like Vinebox or Drinks by the Dram, whose businesses are based around selling sample-sizes of wine and spirits, respectively, are no-brainers for advent calendars. Vinebox started selling theirs in 2016, the same year they opened for business. Drinks by the Dram, which was founded in 2010 took a few years before they added advent calendars to their line.\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-permalink=\"https://www.instagram.com/p/BcuCKWvhXdT/\" data-instgrm-version=\"8\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:62.5% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BcuCKWvhXdT/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">15 Days behind... Time to start catching up! #scotchwhiskeyadventcalendar #singlemalt #drinksbythedram Thanks @eleni.alexi 👍🎄🎁\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by \u003ca href=\"https://www.instagram.com/deano_nc/\" style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px;\" target=\"_blank\"> Deano Nicholas C\u003c/a> (@deano_nc) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-12-15T10:19:14+00:00\">Dec 15, 2017 at 2:19am PST\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp> \u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>Today they have 25 versions which include everything from a $100 vodka sampler to an $11,000 calendar of \"very old and rare\" whiskeys. According to their global brand manager, Adam Wyatt, they have a lot of repeat customers who might buy the gin version one year and then the tequila one the next.\u003c/p>\n\u003cp>So far, these calendars seem to be good for business, \u003cstrong>says TK\u003c/strong>. It's a way to give a customer just enough of a taste of a jerky or gin to make them want to buy even more of it. And brands like Bonne Maman jams and preserves or David's Tea are now making their own advent calendars. And it's likely that the trend will only continue grow, giving us a wider variety of snacks and drinks to choose from in the coming years. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Recipe: Sweet and Chewy Oatmeal-Chocolate Chip Cookies",
"title": "Recipe: Sweet and Chewy Oatmeal-Chocolate Chip Cookies",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Old-fashioned oatmeal cookies are as comforting as a warm hug. This sweet, chewy cookie recipe, with the added benefit of chocolate chips, is here to hug you.\u003c/em>\u003c/p>\n\u003cp>I love a good oatmeal cookie, especially one that is chewy, slightly crisp on the edges, with a nice balance of sweet and savory. I also find them incredibly versatile, an ideal cookie to personalize to your own tastes. The most obvious addition to a plain oatmeal cookie would be plump, juicy raisins…but I know plenty of folks who won’t even be in the same room with a raisin. For those, I’d throw in some chocolate chips—my favorite embellishment. This recipe is my go-to, and as you can see, I’ve included the chocolate chips. But for the rest of you, if this doesn’t make your heart sing, I offer plenty of variations:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>For plain oatmeal cookies,\u003c/strong> leave out the chocolate chips (seems obvious, right?).\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-raisin cookies,\u003c/strong> swap out the chocolate chips for 1 cup raisins or dried currants.\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-cranberry-white chocolate cookies,\u003c/strong> swap out the chocolate chips for 1 cup white chocolate chips and 1 cup dried cranberries.\u003c/li>\n\u003cli>\u003cstrong>For spiced oatmeal cookies,\u003c/strong> omit the chocolate chips and add 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg.\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-chocolate chip-nut cookies,\u003c/strong> add 1/2 to 1 cup toasted chopped walnuts, pecans, or almonds to the dough when adding the chocolate chips.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5552-new.jpg\" alt=\"Oatmeal-Chocolate Chip Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oatmeal-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Oatmeal-Chocolate Chip Cookies\u003c/h2>\n\u003cp>\u003cem>Makes about 3 1/2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup (2 sticks) unsalted butter, at cool room temperature\u003c/li>\n\u003cli>2/3 cup granulated sugar\u003c/li>\n\u003cli>3/4 cup firmly packed light brown sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003cli>1 1/2 cups flour\u003c/li>\n\u003cli>1 tsp baking soda\u003c/li>\n\u003cli>2 cups old-fashioned rolled oats\u003c/li>\n\u003cli>1 (12-oz) bag bittersweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper.\u003c/li>\n\u003cli>In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy. Add the eggs one at a time, beating until combined, then beat in the vanilla.\u003c/li>\n\u003cfigure id=\"attachment_123550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5268-new-1.jpg\" alt=\"In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5283-new-1.jpg\" alt=\"Add the eggs one at a time, beating until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123548\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the eggs one at a time, beating until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5296-new.jpg\" alt=\"Then beat in the vanilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then beat in the vanilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In another bowl, whisk together the flour and baking soda. Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined. Stir in the oatmeal and chocolate chips.\u003c/li>\n\u003cfigure id=\"attachment_123632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5302-new.jpg\" alt=\"In another bowl, whisk together the flour and baking soda.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another bowl, whisk together the flour and baking soda. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5305-new.jpg\" alt=\"Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5311-new.jpg\" alt=\"Stir in the oatmeal.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the oatmeal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5319-new.jpg\" alt=\"Stir in the chocolate chips.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the chocolate chips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart. Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool.\u003c/li>\n\u003cfigure id=\"attachment_123572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5448-new.jpg\" alt=\"Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5524-new.jpg\" alt=\"Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5609-new.jpg\" alt=\"Serve the Oatmeal-Chocolate Chip Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Oatmeal-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Old-fashioned oatmeal cookies are as comforting as a warm hug. This sweet, chewy cookie recipe, with the added benefit of chocolate chips, is here to hug you.",
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"description": "Old-fashioned oatmeal cookies are as comforting as a warm hug. This sweet, chewy cookie recipe, with the added benefit of chocolate chips, is here to hug you.",
"title": "Recipe: Sweet and Chewy Oatmeal-Chocolate Chip Cookies | KQED",
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"headline": "Recipe: Sweet and Chewy Oatmeal-Chocolate Chip Cookies",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Old-fashioned oatmeal cookies are as comforting as a warm hug. This sweet, chewy cookie recipe, with the added benefit of chocolate chips, is here to hug you.\u003c/em>\u003c/p>\n\u003cp>I love a good oatmeal cookie, especially one that is chewy, slightly crisp on the edges, with a nice balance of sweet and savory. I also find them incredibly versatile, an ideal cookie to personalize to your own tastes. The most obvious addition to a plain oatmeal cookie would be plump, juicy raisins…but I know plenty of folks who won’t even be in the same room with a raisin. For those, I’d throw in some chocolate chips—my favorite embellishment. This recipe is my go-to, and as you can see, I’ve included the chocolate chips. But for the rest of you, if this doesn’t make your heart sing, I offer plenty of variations:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>For plain oatmeal cookies,\u003c/strong> leave out the chocolate chips (seems obvious, right?).\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-raisin cookies,\u003c/strong> swap out the chocolate chips for 1 cup raisins or dried currants.\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-cranberry-white chocolate cookies,\u003c/strong> swap out the chocolate chips for 1 cup white chocolate chips and 1 cup dried cranberries.\u003c/li>\n\u003cli>\u003cstrong>For spiced oatmeal cookies,\u003c/strong> omit the chocolate chips and add 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg.\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-chocolate chip-nut cookies,\u003c/strong> add 1/2 to 1 cup toasted chopped walnuts, pecans, or almonds to the dough when adding the chocolate chips.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5552-new.jpg\" alt=\"Oatmeal-Chocolate Chip Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oatmeal-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Oatmeal-Chocolate Chip Cookies\u003c/h2>\n\u003cp>\u003cem>Makes about 3 1/2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup (2 sticks) unsalted butter, at cool room temperature\u003c/li>\n\u003cli>2/3 cup granulated sugar\u003c/li>\n\u003cli>3/4 cup firmly packed light brown sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003cli>1 1/2 cups flour\u003c/li>\n\u003cli>1 tsp baking soda\u003c/li>\n\u003cli>2 cups old-fashioned rolled oats\u003c/li>\n\u003cli>1 (12-oz) bag bittersweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper.\u003c/li>\n\u003cli>In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy. Add the eggs one at a time, beating until combined, then beat in the vanilla.\u003c/li>\n\u003cfigure id=\"attachment_123550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5268-new-1.jpg\" alt=\"In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5283-new-1.jpg\" alt=\"Add the eggs one at a time, beating until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123548\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the eggs one at a time, beating until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5296-new.jpg\" alt=\"Then beat in the vanilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then beat in the vanilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In another bowl, whisk together the flour and baking soda. Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined. Stir in the oatmeal and chocolate chips.\u003c/li>\n\u003cfigure id=\"attachment_123632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5302-new.jpg\" alt=\"In another bowl, whisk together the flour and baking soda.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another bowl, whisk together the flour and baking soda. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5305-new.jpg\" alt=\"Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5311-new.jpg\" alt=\"Stir in the oatmeal.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the oatmeal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5319-new.jpg\" alt=\"Stir in the chocolate chips.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the chocolate chips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart. Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool.\u003c/li>\n\u003cfigure id=\"attachment_123572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5448-new.jpg\" alt=\"Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5524-new.jpg\" alt=\"Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5609-new.jpg\" alt=\"Serve the Oatmeal-Chocolate Chip Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Oatmeal-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chocolate Chip Cookie Recipe: Delicately Crisp on the Outside, Slightly Chewy on the Inside",
"title": "Chocolate Chip Cookie Recipe: Delicately Crisp on the Outside, Slightly Chewy on the Inside",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Nothing beats a warm, gooey chocolate chip cookie right out of the oven. This surefire recipe has everything you are looking for, delicately crisp on the outside, slightly chewy on the inside.\u003c/em>\u003c/p>\n\u003cp>My Dad, who passed away earlier this year, loved chocolate chip cookies. No holiday, family gathering, or birthday was complete without them. It didn’t really matter which recipe I made, from the Tollhouse version on the back of the chocolate chip bag to some fancy chef-backed recipe I found in a gourmet cookbook, he always loved them.\u003c/p>\n\u003cp>Over the years, I’ve tried countless recipes, then, based on all those trials and successes and sometimes failures, I came up with a version that I really quite like. These are pretty classic…not cakey, but a little fluffy, somewhat chewy, with a nice lightly crisp exterior. \u003c/p>\n\u003cp>I don’t tend to sully my chocolate chip cookies with nuts (besides, my husband is allergic and he would be terribly sad if I “ruined” a batch of cookies with nuts) or other embellishments, but hey, if you love nuts by all means add them. Just be sure they are fresh and toasted. About 3/4 cup chopped toasted pecans, walnuts, or almonds should do the trick.\u003c/p>\n\u003cp>As far as I’m concerned, and certainly as far as my Dad was ever concerned, no cookie swap, cookie platter, holiday or celebration is really complete without these in the mix. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Note:\u003c/em>\u003c/strong> \u003cem>If you like, make a double batch, but be sure you have at least a 5 quart mixer.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0534-new.jpg\" alt=\"Chocolate Chip Cookies \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chocolate Chip Cookies\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 3 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2½ cups all-purpose flour\u003c/li>\n\u003cli>1½ tsp baking soda\u003c/li>\n\u003cli>1 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 cup packed golden brown sugar\u003c/li>\n\u003cli>⅔ cup granulated sugar\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1 (12-oz) bag bittersweet or semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Position 2 oven racks evenly in the oven. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.\u003c/li>\n\u003cli>In a bowl, whisk together the flour and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat together the butter, sugars, and salt. Beat in the eggs one at a time, scraping down the sides of the bowl. Beat in the vanilla. Add the flour mixture and beat on low just until combined. Add the chocolate chips and beat on low until evenly incorporated.\u003c/li>\n\u003cfigure id=\"attachment_123684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0262-new.jpg\" alt=\"Beat in the eggs one at a time, scraping down the sides of the bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the eggs one at a time, scraping down the sides of the bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0315-new.jpg\" alt=\"Add the chocolate chips and beat on low until evenly incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123685\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chocolate chips and beat on low until evenly incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly. Bake until the edges are golden brown and the top looks firm, about 14 minutes. Let cool on the sheet for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container. (The cookies are best the day they are made but will last for up to 3 days.)\u003c/li>\n\u003cfigure id=\"attachment_123687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0469-new.jpg\" alt=\"Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0509-new1.jpg\" alt=\"Bake until the edges are golden brown and the top looks firm, about 14 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123699\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the edges are golden brown and the top looks firm, about 14 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "Nothing beats a warm, gooey chocolate chip cookie right out of the oven. This surefire recipe has everything you are looking for.",
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"description": "Nothing beats a warm, gooey chocolate chip cookie right out of the oven. This surefire recipe has everything you are looking for.",
"title": "Chocolate Chip Cookie Recipe: Delicately Crisp on the Outside, Slightly Chewy on the Inside | KQED",
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"headline": "Chocolate Chip Cookie Recipe: Delicately Crisp on the Outside, Slightly Chewy on the Inside",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Nothing beats a warm, gooey chocolate chip cookie right out of the oven. This surefire recipe has everything you are looking for, delicately crisp on the outside, slightly chewy on the inside.\u003c/em>\u003c/p>\n\u003cp>My Dad, who passed away earlier this year, loved chocolate chip cookies. No holiday, family gathering, or birthday was complete without them. It didn’t really matter which recipe I made, from the Tollhouse version on the back of the chocolate chip bag to some fancy chef-backed recipe I found in a gourmet cookbook, he always loved them.\u003c/p>\n\u003cp>Over the years, I’ve tried countless recipes, then, based on all those trials and successes and sometimes failures, I came up with a version that I really quite like. These are pretty classic…not cakey, but a little fluffy, somewhat chewy, with a nice lightly crisp exterior. \u003c/p>\n\u003cp>I don’t tend to sully my chocolate chip cookies with nuts (besides, my husband is allergic and he would be terribly sad if I “ruined” a batch of cookies with nuts) or other embellishments, but hey, if you love nuts by all means add them. Just be sure they are fresh and toasted. About 3/4 cup chopped toasted pecans, walnuts, or almonds should do the trick.\u003c/p>\n\u003cp>As far as I’m concerned, and certainly as far as my Dad was ever concerned, no cookie swap, cookie platter, holiday or celebration is really complete without these in the mix. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Note:\u003c/em>\u003c/strong> \u003cem>If you like, make a double batch, but be sure you have at least a 5 quart mixer.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0534-new.jpg\" alt=\"Chocolate Chip Cookies \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chocolate Chip Cookies\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 3 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2½ cups all-purpose flour\u003c/li>\n\u003cli>1½ tsp baking soda\u003c/li>\n\u003cli>1 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 cup packed golden brown sugar\u003c/li>\n\u003cli>⅔ cup granulated sugar\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1 (12-oz) bag bittersweet or semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Position 2 oven racks evenly in the oven. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.\u003c/li>\n\u003cli>In a bowl, whisk together the flour and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat together the butter, sugars, and salt. Beat in the eggs one at a time, scraping down the sides of the bowl. Beat in the vanilla. Add the flour mixture and beat on low just until combined. Add the chocolate chips and beat on low until evenly incorporated.\u003c/li>\n\u003cfigure id=\"attachment_123684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0262-new.jpg\" alt=\"Beat in the eggs one at a time, scraping down the sides of the bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the eggs one at a time, scraping down the sides of the bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0315-new.jpg\" alt=\"Add the chocolate chips and beat on low until evenly incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123685\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chocolate chips and beat on low until evenly incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly. Bake until the edges are golden brown and the top looks firm, about 14 minutes. Let cool on the sheet for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container. (The cookies are best the day they are made but will last for up to 3 days.)\u003c/li>\n\u003cfigure id=\"attachment_123687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0469-new.jpg\" alt=\"Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0509-new1.jpg\" alt=\"Bake until the edges are golden brown and the top looks firm, about 14 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123699\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the edges are golden brown and the top looks firm, about 14 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "At Christmas, The Swedish Smörgåsbord Redefines Over The Top",
"title": "At Christmas, The Swedish Smörgåsbord Redefines Over The Top",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Ask any Swede and they'll tell you that a smörgåsbord table without herring is (gasp) unthinkable. While there are other foods they may rattle off as equally important ––gravlax, cured ham, meatballs and rice pudding –– it's these tiny, pickled fish that are the backbone of the elaborate buffet, which likely traces its roots back to high-society gatherings in the 1500s.\u003c/p>\n\u003cp>The spread was smaller then, and was called the \"aquavite buffet.\" Since people were traveling long distances, it was a way to entertain guests, mostly men in earlier times, while waiting for stragglers. A separate table was set up in a side room with savory bites that could be enjoyed while standing along with glasses of aquavit –– made from potato or grains and cured with herbs like caraway, dill, fennel, coriander and anise. \u003ca href=\"http://kokblog.johannak.com/\">Johanna Kindvall\u003c/a>, writer and illustrator of the book\u003cem> \u003ca href=\"https://www.penguinrandomhouse.com/books/548259/smorgasbord-by-johanna-kindvall/9780399579097/\">Smörgåsbord\u003c/a>\u003c/em>, says it's possible the tradition was borrowed from the Russians who liked to mingle around eating caviar, herring and vodka.\u003c/p>\n\u003cp>That snack grew into a meal — and that meal grew into what it is today: a smörgåsbord, a table set with seemingly every iconic dish known to Sweden. First introduced to America by the Swedish delegation at the 1939 World's Fair in Flushing, Queens, the smörgåsbord meal is traditionally served on Dec. 24, when it's called the \u003cem>julbord\u003c/em> — or Christmas table. Over time it extended its reach and became the default celebratory meal served at holidays like Mother's Day and Easter, at hotels, in train stations and restaurants, and of course, the home.\u003c/p>\n\u003cp>If you're lucky enough to get invited to a traditional smörgåsbord meal, you should know that there are as many rules as there are dishes. If you're Swedish, these rules are instilled from a very early age and are as instinctual as breathing, or the umlaut. Long tables are buried under a sea of plates — sometimes placed at different heights to accommodate the sheer number. Your job will be to approach it with the restraint of someone who can take food or leave it, even if you're like me: a cured-fish fanatic.\u003c/p>\n\u003cfigure id=\"attachment_123786\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd.jpg\" alt=\"A seasoned smörgåsbord muncher will tell you: start with the herring. At the Swedish embassy, there were at least eight different herring dishes — from basil-lemon to vodka cucumber — laid out on this table.\" width=\"2997\" height=\"1998\" class=\"size-full wp-image-123786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-520x347.jpg 520w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">A seasoned smörgåsbord muncher will tell you: start with the herring. At the Swedish embassy, there were at least eight different herring dishes — from basil-lemon to vodka cucumber — laid out on this table. \u003ccite>(Jennifer Kerrigan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The trick is to take it easy, because if you overload [your plate] you don't get to the fourth course,\" says Kindvall.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The rules are here to help. You start with herring and cheese, then dabble in seafood, gravlax, crawfish, shrimp and fish paté. The third round is cold cuts, ham, sausage, paté, salad and pickles and the fourth is warm dishes, meatballs and \u003ca href=\"https://cooking.nytimes.com/recipes/5707-janssons-temptation\">Jansson's Temptation\u003c/a> — a potato casserole with cured sprats (a forage fish-like herring). And then there's dessert. Who has room for dessert?\u003c/p>\n\u003cp>At the Swedish embassy in Washington, D.C., which hosts an invitation-only Christmas table for 1,000 guests every December, chef Frida Johansson (and her team of one) begin prep work two months ahead of time. First up is glögg, a traditionally red drink that Johansson reimagines as a white drink. (No red drinks are allowed in the Embassy due to the white flooring.) Despite the heavy workload come December, the chef loves her job. \"I came for one year and seven years later I am still here,\" she says with a laugh.\u003c/p>\n\u003cp>While Americans agonize about holiday shopping, in Sweden they're too busy cooking. \"We spent the whole December preparing for the feast,\" says Kindvall, recalling her childhood.\u003c/p>\n\u003cfigure id=\"attachment_123787\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6.jpg\" alt=\"Ham is often considered a star of the julbord, seen here at the Swedish embassy. Aquavit chef Emma Bengtsson says as a child, she loved her mother's Christmas ham: It was "really, really good. Other people would say it's dry as hell and overcooked, but that's what I grew up with. I can't eat it any other way."\" width=\"2997\" height=\"1998\" class=\"size-full wp-image-123787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-520x347.jpg 520w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">Ham is often considered a star of the julbord, seen here at the Swedish embassy. Aquavit chef Emma Bengtsson says as a child, she loved her mother's Christmas ham: It was \"really, really good. Other people would say it's dry as hell and overcooked, but that's what I grew up with. I can't eat it any other way.\" \u003ccite>(Jennifer Kerrigan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This was a recurring theme. Emma Bengtsson, the executive chef of \u003ca href=\"https://www.aquavit.org/\">Aquavit\u003c/a>, a Scandinavian restaurant in midtown Manhattan that hosts an often sold-out series of weekend smörgåsbord meals, told me, \"It's pretty much a month of cooking. I just got off the phone with my mom this Sunday and she already started cooking for Christmas.\" The chef chuckled. It was Dec. 3. Bengston's elaborate preparations borrow heavily from her time working at \u003ca href=\"https://operakallaren.se/\">Operakällaren\u003c/a>, a Swedish restaurant that opened in 1787. The renowned restaurant is famous for its own meal, which is displayed on a special bronze table made just for the occasion. The wow effect is real.\u003c/p>\n\u003cp>Hakan Swahn, the owner of Aquavit, which just celebrated its 30th anniversary, has equally fond memories of his mother's month-long efforts. \"It was very, very ritualistic. She pickled her own herrings, baked her own cookies and cake, and ham from scratch. As a child you always remember the whole procedure and you can't wait until Christmas because you can't eat anything beforehand.\" Like Bengtsson and Kindvall, he said his favorite dish was the ham.\u003c/p>\n\u003cfigure id=\"attachment_123788\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb.jpg\" alt=\"This year's julbord at the Swedish embassy offered eight types of herring, 11 kinds of fish and cheese, 14 warm dishes, and finally, a diet-killing 30 desserts.\" width=\"2997\" height=\"1998\" class=\"size-full wp-image-123788\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-520x347.jpg 520w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">This year's julbord at the Swedish embassy offered eight types of herring, 11 kinds of fish and cheese, 14 warm dishes, and finally, a diet-killing 30 desserts. \u003ccite>(Jennifer Kerrigan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One more reason to moderate your eating as you make your way through the \u003cem>julbord:\u003c/em> so you last until dessert. \"It's a lot about the little candies,\" says Bengtsson, who served as Aquavit's pastry chef before ascending to executive chef. Think fudge, chocolate and marzipan.\u003c/p>\n\u003cp>And then there are the cookies — so many cookies: almond, gingerbread, caramel and chocolate — the list goes on and on. This is true in general, but outside of the home, at high-end restaurants like Aquavit, it is especially vast. The showstopper is a rice pudding called \u003cem>risgrynsgröt\u003c/em> made from Arborio rice, cinnamon, vanilla and whole cream.\u003c/p>\n\u003cp>\"I never understood it, but it's quite delicious,\" says Kindvall, of the over-the-top rich dessert after an already over-the-top meal. \u003c/p>\n\u003cfigure id=\"attachment_123789\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382.jpg\" alt=\"Pace yourself: You'll want to leave room for dessert. Or should we say desserts?\" width=\"2997\" height=\"1998\" class=\"size-full wp-image-123789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-520x347.jpg 520w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">Pace yourself: You'll want to leave room for dessert. Or should we say desserts? \u003ccite>(Jennifer Kerrigan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So next time you find yourself saying the word \"smörgåsbord\" to convey an extravagant array of foods, remember: It's not really a smörgåsbord unless it begins with herring and ends with ham. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "First rule of smörgåsbord: Pace yourself. You've got to make your way through dozens of dishes — fish courses, ham, cheeses, warm entrees. And don't forget dessert. Or should we say desserts?",
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"description": "First rule of smörgåsbord: Pace yourself. You've got to make your way through dozens of dishes — fish courses, ham, cheeses, warm entrees. And don't forget dessert. Or should we say desserts?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ask any Swede and they'll tell you that a smörgåsbord table without herring is (gasp) unthinkable. While there are other foods they may rattle off as equally important ––gravlax, cured ham, meatballs and rice pudding –– it's these tiny, pickled fish that are the backbone of the elaborate buffet, which likely traces its roots back to high-society gatherings in the 1500s.\u003c/p>\n\u003cp>The spread was smaller then, and was called the \"aquavite buffet.\" Since people were traveling long distances, it was a way to entertain guests, mostly men in earlier times, while waiting for stragglers. A separate table was set up in a side room with savory bites that could be enjoyed while standing along with glasses of aquavit –– made from potato or grains and cured with herbs like caraway, dill, fennel, coriander and anise. \u003ca href=\"http://kokblog.johannak.com/\">Johanna Kindvall\u003c/a>, writer and illustrator of the book\u003cem> \u003ca href=\"https://www.penguinrandomhouse.com/books/548259/smorgasbord-by-johanna-kindvall/9780399579097/\">Smörgåsbord\u003c/a>\u003c/em>, says it's possible the tradition was borrowed from the Russians who liked to mingle around eating caviar, herring and vodka.\u003c/p>\n\u003cp>That snack grew into a meal — and that meal grew into what it is today: a smörgåsbord, a table set with seemingly every iconic dish known to Sweden. First introduced to America by the Swedish delegation at the 1939 World's Fair in Flushing, Queens, the smörgåsbord meal is traditionally served on Dec. 24, when it's called the \u003cem>julbord\u003c/em> — or Christmas table. Over time it extended its reach and became the default celebratory meal served at holidays like Mother's Day and Easter, at hotels, in train stations and restaurants, and of course, the home.\u003c/p>\n\u003cp>If you're lucky enough to get invited to a traditional smörgåsbord meal, you should know that there are as many rules as there are dishes. If you're Swedish, these rules are instilled from a very early age and are as instinctual as breathing, or the umlaut. Long tables are buried under a sea of plates — sometimes placed at different heights to accommodate the sheer number. Your job will be to approach it with the restraint of someone who can take food or leave it, even if you're like me: a cured-fish fanatic.\u003c/p>\n\u003cfigure id=\"attachment_123786\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd.jpg\" alt=\"A seasoned smörgåsbord muncher will tell you: start with the herring. At the Swedish embassy, there were at least eight different herring dishes — from basil-lemon to vodka cucumber — laid out on this table.\" width=\"2997\" height=\"1998\" class=\"size-full wp-image-123786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-520x347.jpg 520w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">A seasoned smörgåsbord muncher will tell you: start with the herring. At the Swedish embassy, there were at least eight different herring dishes — from basil-lemon to vodka cucumber — laid out on this table. \u003ccite>(Jennifer Kerrigan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The trick is to take it easy, because if you overload [your plate] you don't get to the fourth course,\" says Kindvall.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The rules are here to help. You start with herring and cheese, then dabble in seafood, gravlax, crawfish, shrimp and fish paté. The third round is cold cuts, ham, sausage, paté, salad and pickles and the fourth is warm dishes, meatballs and \u003ca href=\"https://cooking.nytimes.com/recipes/5707-janssons-temptation\">Jansson's Temptation\u003c/a> — a potato casserole with cured sprats (a forage fish-like herring). And then there's dessert. Who has room for dessert?\u003c/p>\n\u003cp>At the Swedish embassy in Washington, D.C., which hosts an invitation-only Christmas table for 1,000 guests every December, chef Frida Johansson (and her team of one) begin prep work two months ahead of time. First up is glögg, a traditionally red drink that Johansson reimagines as a white drink. (No red drinks are allowed in the Embassy due to the white flooring.) Despite the heavy workload come December, the chef loves her job. \"I came for one year and seven years later I am still here,\" she says with a laugh.\u003c/p>\n\u003cp>While Americans agonize about holiday shopping, in Sweden they're too busy cooking. \"We spent the whole December preparing for the feast,\" says Kindvall, recalling her childhood.\u003c/p>\n\u003cfigure id=\"attachment_123787\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6.jpg\" alt=\"Ham is often considered a star of the julbord, seen here at the Swedish embassy. Aquavit chef Emma Bengtsson says as a child, she loved her mother's Christmas ham: It was "really, really good. Other people would say it's dry as hell and overcooked, but that's what I grew up with. I can't eat it any other way."\" width=\"2997\" height=\"1998\" class=\"size-full wp-image-123787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-520x347.jpg 520w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">Ham is often considered a star of the julbord, seen here at the Swedish embassy. Aquavit chef Emma Bengtsson says as a child, she loved her mother's Christmas ham: It was \"really, really good. Other people would say it's dry as hell and overcooked, but that's what I grew up with. I can't eat it any other way.\" \u003ccite>(Jennifer Kerrigan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This was a recurring theme. Emma Bengtsson, the executive chef of \u003ca href=\"https://www.aquavit.org/\">Aquavit\u003c/a>, a Scandinavian restaurant in midtown Manhattan that hosts an often sold-out series of weekend smörgåsbord meals, told me, \"It's pretty much a month of cooking. I just got off the phone with my mom this Sunday and she already started cooking for Christmas.\" The chef chuckled. It was Dec. 3. Bengston's elaborate preparations borrow heavily from her time working at \u003ca href=\"https://operakallaren.se/\">Operakällaren\u003c/a>, a Swedish restaurant that opened in 1787. The renowned restaurant is famous for its own meal, which is displayed on a special bronze table made just for the occasion. The wow effect is real.\u003c/p>\n\u003cp>Hakan Swahn, the owner of Aquavit, which just celebrated its 30th anniversary, has equally fond memories of his mother's month-long efforts. \"It was very, very ritualistic. She pickled her own herrings, baked her own cookies and cake, and ham from scratch. As a child you always remember the whole procedure and you can't wait until Christmas because you can't eat anything beforehand.\" Like Bengtsson and Kindvall, he said his favorite dish was the ham.\u003c/p>\n\u003cfigure id=\"attachment_123788\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb.jpg\" alt=\"This year's julbord at the Swedish embassy offered eight types of herring, 11 kinds of fish and cheese, 14 warm dishes, and finally, a diet-killing 30 desserts.\" width=\"2997\" height=\"1998\" class=\"size-full wp-image-123788\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-520x347.jpg 520w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">This year's julbord at the Swedish embassy offered eight types of herring, 11 kinds of fish and cheese, 14 warm dishes, and finally, a diet-killing 30 desserts. \u003ccite>(Jennifer Kerrigan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One more reason to moderate your eating as you make your way through the \u003cem>julbord:\u003c/em> so you last until dessert. \"It's a lot about the little candies,\" says Bengtsson, who served as Aquavit's pastry chef before ascending to executive chef. Think fudge, chocolate and marzipan.\u003c/p>\n\u003cp>And then there are the cookies — so many cookies: almond, gingerbread, caramel and chocolate — the list goes on and on. This is true in general, but outside of the home, at high-end restaurants like Aquavit, it is especially vast. The showstopper is a rice pudding called \u003cem>risgrynsgröt\u003c/em> made from Arborio rice, cinnamon, vanilla and whole cream.\u003c/p>\n\u003cp>\"I never understood it, but it's quite delicious,\" says Kindvall, of the over-the-top rich dessert after an already over-the-top meal. \u003c/p>\n\u003cfigure id=\"attachment_123789\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382.jpg\" alt=\"Pace yourself: You'll want to leave room for dessert. Or should we say desserts?\" width=\"2997\" height=\"1998\" class=\"size-full wp-image-123789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-520x347.jpg 520w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">Pace yourself: You'll want to leave room for dessert. Or should we say desserts? \u003ccite>(Jennifer Kerrigan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So next time you find yourself saying the word \"smörgåsbord\" to convey an extravagant array of foods, remember: It's not really a smörgåsbord unless it begins with herring and ends with ham. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Cookie Recipe: Chocolate-Dipped Coconut Macaroons",
"title": "Cookie Recipe: Chocolate-Dipped Coconut Macaroons",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003cem>Video recipe by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chewy, sweet coconut macaroons, embellished with rich, dark chocolate, make irresistible party fare, and are terrific for anyone avoiding gluten.\u003c/em> \u003c/p>\n\u003cp>Chewy, crunchy coconut macaroons are one of my husband’s favorites—and he does not have a big sweet tooth (unlucky for him since I love to bake all the time!). He does, however, have a hard time saying no to these and if I’m not careful (or I don’t keep them carefully hidden) they’ll just disappear.\u003c/p>\n\u003cp>The great thing about these cookies, besides the fact that my husband loves them and they’re delicious, is that they are a terrific option for anyone who is gluten-free or lactose intolerant. Making them is an ideal option for a party or gathering where you might have with multiple dietary requirements, whether for yourself or your guests. These are also a favorite for Passover.\u003c/p>\n\u003cp>Coconut macaroons only use a handful of easy-to-find ingredients that you may already have on hand. You can keep them plain, dip them in chocolate like I have suggested here, or take them over the top by drizzling any remaining melted chocolate over the tops of the macaroons.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By the way, don’t confuse these with the delicate, meringue and almond-based French macarons, which are amazing but a completely different confection. \u003c/p>\n\u003cfigure id=\"attachment_123661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5764-new.jpg\" alt=\"Chocolate-Dipped Coconut Macaroons\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Coconut Macaroons \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chocolate-Dipped Coconut Macaroons\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 30 macaroons\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 (14oz) bag sweetened shredded dried coconut\u003c/li>\n\u003cli>4 large egg whites, lightly beaten\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>8 oz semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a mixing bowl, stir together the coconut, egg whites, sugar, vanilla extract, and salt until well combined. Cover and refrigerate until well chilled, about 1 hour.\u003c/li>\n\u003cp>[gallery type=\"mosaic\" link=\"none\" columns=\"1\" size=\"full\" ids=\"123640,123642,123643,123646,123647\"]\u003c/p>\n\u003cli>Position 2 racks evenly in the oven and preheat to 300°F. Line 2 rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet. Repeat to use up all the coconut mixture, spacing the macaroons evenly on the baking sheets. Bake until golden brown, rotating the baking sheets halfway through, about 30 minutes. Transfer to a wire rack and let cool completely. Line the baking sheet with a new sheet of parchment paper.\u003c/li>\n\u003cfigure id=\"attachment_123652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5545-new.jpg\" alt=\"Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5653-new.jpg\" alt=\"Transfer to a wire rack and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, rotating the baking sheets halfway through, about 30 minutes. Transfer to a wire rack and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the chocolate chips in a heatproof bowl in the microwave, stirring every 30 seconds, until smooth. Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet. Refrigerate until the chocolate firms up, about 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_123658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5697-new.jpg\" alt=\"Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>The macaroons can be stored in a covered container in the fridge for up to 3 days.\u003c/li>\n\u003cfigure id=\"attachment_123662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5770-new.jpg\" alt=\" Chocolate-Dipped Coconut Macaroons\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Chocolate-Dipped Coconut Macaroons \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Video recipe by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chewy, sweet coconut macaroons, embellished with rich, dark chocolate, make irresistible party fare, and are terrific for anyone avoiding gluten.\u003c/em> \u003c/p>\n\u003cp>Chewy, crunchy coconut macaroons are one of my husband’s favorites—and he does not have a big sweet tooth (unlucky for him since I love to bake all the time!). He does, however, have a hard time saying no to these and if I’m not careful (or I don’t keep them carefully hidden) they’ll just disappear.\u003c/p>\n\u003cp>The great thing about these cookies, besides the fact that my husband loves them and they’re delicious, is that they are a terrific option for anyone who is gluten-free or lactose intolerant. Making them is an ideal option for a party or gathering where you might have with multiple dietary requirements, whether for yourself or your guests. These are also a favorite for Passover.\u003c/p>\n\u003cp>Coconut macaroons only use a handful of easy-to-find ingredients that you may already have on hand. You can keep them plain, dip them in chocolate like I have suggested here, or take them over the top by drizzling any remaining melted chocolate over the tops of the macaroons.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By the way, don’t confuse these with the delicate, meringue and almond-based French macarons, which are amazing but a completely different confection. \u003c/p>\n\u003cfigure id=\"attachment_123661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5764-new.jpg\" alt=\"Chocolate-Dipped Coconut Macaroons\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Coconut Macaroons \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chocolate-Dipped Coconut Macaroons\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 30 macaroons\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 (14oz) bag sweetened shredded dried coconut\u003c/li>\n\u003cli>4 large egg whites, lightly beaten\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>8 oz semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a mixing bowl, stir together the coconut, egg whites, sugar, vanilla extract, and salt until well combined. Cover and refrigerate until well chilled, about 1 hour.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Position 2 racks evenly in the oven and preheat to 300°F. Line 2 rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet. Repeat to use up all the coconut mixture, spacing the macaroons evenly on the baking sheets. Bake until golden brown, rotating the baking sheets halfway through, about 30 minutes. Transfer to a wire rack and let cool completely. Line the baking sheet with a new sheet of parchment paper.\u003c/li>\n\u003cfigure id=\"attachment_123652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5545-new.jpg\" alt=\"Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5653-new.jpg\" alt=\"Transfer to a wire rack and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, rotating the baking sheets halfway through, about 30 minutes. Transfer to a wire rack and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the chocolate chips in a heatproof bowl in the microwave, stirring every 30 seconds, until smooth. Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet. Refrigerate until the chocolate firms up, about 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_123658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5697-new.jpg\" alt=\"Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>The macaroons can be stored in a covered container in the fridge for up to 3 days.\u003c/li>\n\u003cfigure id=\"attachment_123662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5770-new.jpg\" alt=\" Chocolate-Dipped Coconut Macaroons\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Chocolate-Dipped Coconut Macaroons \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Holiday Party Food: Smoked Trout-Herb Dip with Crostini",
"title": "Holiday Party Food: Smoked Trout-Herb Dip with Crostini",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Smoky, creamy, and flecked with a mixture of herbs and lemon zest, this smoked trout dip makes great wintertime party fare.\u003c/em>\u003c/p>\n\u003cp>I adore smoked fish, whether it’s smoked salmon and cream cheese (with lemon!) atop a chewy bagel, smoked haddock tucked into a British-style fish pie, or a yummy smoked trout salad sandwich from a well-stocked deli. My favorite west coast trout salad sandwich hails from \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> in San Francisco’s Mission and is always a weekend treat. \u003c/p>\n\u003cp>So when I was trying to come up with some fun holiday party fare, I thought about the flavors and foods that I love, as well as the season and availability of fresh produce (or lack thereof). When that sandwich came to mind, I knew I could transform it into a savory dip. \u003c/p>\n\u003cp>This delicately smoky dip is packed with flavor and texture: fresh herbs, crunch celery, zingy lemon zest, and just a pop of Dijon to give it a kick. You can serve it with homemade crostini, as I’ve done here, or make it easier and grab a bag of bagel chips from the market.\u003c/p>\n\u003cp>If you want garlic crostini, just rub a peeled clove of garlic on the hot crostini when it comes from the oven.\u003c/p>\n\u003cfigure id=\"attachment_123520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4759-new.jpg\" alt=\"Smoked Trout-Herb Dip with Crostini\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked Trout-Herb Dip with Crostini \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Smoked Trout-Herb Dip with Crostini\u003c/h2>\n\u003cp>\u003cem>Makes about 12 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Crostini\u003c/em>\u003c/p>\n\u003cli>1 baguette, cut on the diagonal into 3/8-inch slices (about 2 dozen slices)\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cfigure id=\"attachment_123510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4635-new.jpg\" alt=\"Cut 1 baguette on the diagonal into 3/8-inch slices (about 2 dozen slices).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 1 baguette on the diagonal into 3/8-inch slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cul>\n\u003cem>Dip\u003c/em>\n\u003cli>8 oz smoked trout, skin and bones removed, flaked\u003c/li>\n\u003cli>½ cup mayonnaise\u003c/li>\n\u003cli>½ cup sour cream\u003c/li>\n\u003cli>1 small stalk celery, finely chopped\u003c/li>\n\u003cli>1 tbsp finely chopped fresh chives or green onion\u003c/li>\n\u003cli>1 tsp finely chopped fresh dill, plus more for garnish\u003c/li>\n\u003cli>1 tsp finely chopped fresh flat-leaf Italian parsley\u003c/li>\n\u003cli>1 tsp finely grated lemon zest (I used a Meyer lemon)\u003c/li>\n\u003cli>1/2 tsp Dijon mustard\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" columns=\"1\" size=\"full\" ids=\"123500,123501,123502\"]\n\u003c/p>\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 425F. Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet and bake until toasted, turning once, about 7 minutes. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_123512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4655-new.jpg\" alt=\"Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123517\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4730-new.jpg\" alt=\"Bake until toasted, turning once, about 7 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123517\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until toasted, turning once, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the dip, in a bowl, stir together all of the ingredients until well combined. Season to taste with salt and pepper. Garnish with dill and serve with the crostini.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"123504,123505,123507,123509,123535\"]\u003c/p>\n\u003cfigure id=\"attachment_123524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4787-new.jpg\" alt=\"Garnish with dill and serve the Smoked Trout-Herb Dip with Crostini.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-123524\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with dill and serve the Smoked Trout-Herb Dip with Crostini. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Smoky, creamy, and flecked with a mixture of herbs and lemon zest, this smoked trout dip makes great wintertime party fare.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Smoky, creamy, and flecked with a mixture of herbs and lemon zest, this smoked trout dip makes great wintertime party fare.\u003c/em>\u003c/p>\n\u003cp>I adore smoked fish, whether it’s smoked salmon and cream cheese (with lemon!) atop a chewy bagel, smoked haddock tucked into a British-style fish pie, or a yummy smoked trout salad sandwich from a well-stocked deli. My favorite west coast trout salad sandwich hails from \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> in San Francisco’s Mission and is always a weekend treat. \u003c/p>\n\u003cp>So when I was trying to come up with some fun holiday party fare, I thought about the flavors and foods that I love, as well as the season and availability of fresh produce (or lack thereof). When that sandwich came to mind, I knew I could transform it into a savory dip. \u003c/p>\n\u003cp>This delicately smoky dip is packed with flavor and texture: fresh herbs, crunch celery, zingy lemon zest, and just a pop of Dijon to give it a kick. You can serve it with homemade crostini, as I’ve done here, or make it easier and grab a bag of bagel chips from the market.\u003c/p>\n\u003cp>If you want garlic crostini, just rub a peeled clove of garlic on the hot crostini when it comes from the oven.\u003c/p>\n\u003cfigure id=\"attachment_123520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4759-new.jpg\" alt=\"Smoked Trout-Herb Dip with Crostini\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked Trout-Herb Dip with Crostini \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Smoked Trout-Herb Dip with Crostini\u003c/h2>\n\u003cp>\u003cem>Makes about 12 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Crostini\u003c/em>\u003c/p>\n\u003cli>1 baguette, cut on the diagonal into 3/8-inch slices (about 2 dozen slices)\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cfigure id=\"attachment_123510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4635-new.jpg\" alt=\"Cut 1 baguette on the diagonal into 3/8-inch slices (about 2 dozen slices).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 1 baguette on the diagonal into 3/8-inch slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cul>\n\u003cem>Dip\u003c/em>\n\u003cli>8 oz smoked trout, skin and bones removed, flaked\u003c/li>\n\u003cli>½ cup mayonnaise\u003c/li>\n\u003cli>½ cup sour cream\u003c/li>\n\u003cli>1 small stalk celery, finely chopped\u003c/li>\n\u003cli>1 tbsp finely chopped fresh chives or green onion\u003c/li>\n\u003cli>1 tsp finely chopped fresh dill, plus more for garnish\u003c/li>\n\u003cli>1 tsp finely chopped fresh flat-leaf Italian parsley\u003c/li>\n\u003cli>1 tsp finely grated lemon zest (I used a Meyer lemon)\u003c/li>\n\u003cli>1/2 tsp Dijon mustard\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003c/p>\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 425F. Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet and bake until toasted, turning once, about 7 minutes. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_123512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4655-new.jpg\" alt=\"Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123517\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4730-new.jpg\" alt=\"Bake until toasted, turning once, about 7 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123517\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until toasted, turning once, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the dip, in a bowl, stir together all of the ingredients until well combined. Season to taste with salt and pepper. Garnish with dill and serve with the crostini.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"tagline": "Art is where you find it",
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"soldout": {
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