Uncle Tunde is the one you call when something needs to get fixed, and that's not just appliances.
Uncle Tunde is the one you call when something needs to get fixed, and that's not just appliances.
Enjoy a bowl of chowder with these healthy soup recipes. Serve bright and tasty recipes like Instant Pot Summer Corn & Crab Chowder and Alaskan Cod Chowder with a loaf of crusty bread to sop up all the deliciousness. This colorful, quick and easy Instant Pot soup makes a great starter for a summertime meal.
As far as dessert products go, you'd be hard-pressed to find a more iconic brand than Sara Lee. For decades now, the Illinois-based company has been churning out varied types of ice cream, cakes, pies, crumbles, and brownies to the delight of millions across the country. With that said, Sara Lee earlier this week issued a recall for certain Sara Lee, Chef Pierre, and Devonshire pecan pies. The recall stems from the fact that the pies likely contain peanuts but don't indicate this fact on the list of ingredients. The impacted products were available nationwide and were produced between March 4 and April 1 of 2021. Notably, there have been no reported injuries or illnesses resulting from the labeling error. If you have a mislabeled box in your pantry, you're naturally eligible to get a refund if you so choose. The FDA recall post -- which includes photos of the impacted products -- reads as follows: Sara Lee Frozen Bakery announced today the recall of specific lots of select Sara Lee, Chef Pierre and Devonshire pecan pies produced between March 4 and April 1, 2021, because the product may contain undeclared peanuts. People who have an allergy or severe sensitivity to peanuts run the risk of a serious or life-threatening allergic reaction if they consume the product. Product was distributed nationwide through food service distributors. Recalled product details are as follows and consumers who believe they have purchased recalled lot codes are urged to confirm the lot code with the place of purchase. Sara Lee Individually Wrapped 4-ounce Pecan Pie slices, 24-count case SKU #5117 produced on March 5, 2021, marked with lot code #C050641C and carrying unit UPC 032100051118. Individual pie slices have a printed lot code on the top of the package. Sara Lee Individually Wrapped 4-ounce Pecan Pie slices, 48-count case SKU #7144 produced on March 4 and March 11, 2021, marked with lot codes #C050631C and #C050701C and carrying unit UPC 032100051118. Individual pie slices have a printed lot code on the top of the package. Chef Pierre 10” Pre-Baked Southern Pecan Pie 36-ounce, case SKU #9273 produced on March 4, 2021, marked with lot code #C040631C and carrying unit UPC 032100092739. Chef Pierre 10” Pre-Baked 10-Slice Pecan Pie 36-ounce, case SKU #9375 produced on April 1, 2021, marked with lot code #C050911C and carrying unit UPC 032100093750. Devonshire Bake Shop 10” Pre-Baked Southern Style Pecan Pie 36-ounce, case SKU #8994 produced on April 1, 2021, marked with lot code #C040911C and carrying unit UPC 758108399877. There have been no reports of illness or injury to date. This recall has been initiated due to the unintentional cross-contamination of raw pecans in shells with residual peanuts during agricultural transport and storage of pecans by a supplier. Immediate steps were taken to prevent recurrence. Sara Lee Frozen Bakery is conducting this recall with the full knowledge and cooperation of the US Food and Drug Administration. Sara Lee adds that the company has already contacted distributors to destroy any boxes they still have in their possession. Any questions about the recall can be directed towards the company via email at SaraLeeFrozenBakery@casupport.com or via phone at 1-800-323-7117 between 10 am to 6 pm EST Monday through Friday.
You'll want to make these healthy dinner recipes all summer long. These dinners make the most of seasonal produce like zucchini, corn and more for a fresh, nutritious and delicious meal. Recipes like Prosciutto Pizza with Corn & Arugula and Summer Vegetable Gnocchi Salad are bright, tasty and will become regulars on the dinner table.
While partnering with Genova Premium Tuna, the celebrity chef shared what staples to keep in your pantry, how to throw together easy meals, and more.
From Bojangles to Zaxby's, we wish these fast-food and restaurant chains would expand to other parts of the country.
The menu items include super-sized pretzels, craft beer flights and plant-based offerings
Only 20 lucky winners will be selected at random.
Try one of these healthy recipes for a collagen boost. Certain foods, including skin-on chicken, berries, broccoli and sardines, can help your body make more collagen, which can lead to healthier skin, hair and more. Recipes like Berry-Almond Smoothie Bowl and Chicken & Broccoli with Herb Butter Sauce are nutritious, tasty and an easy way to increase collagen production.
Of all the condiments that have been embraced by Americans over the past few years, perhaps the most beloved is fish sauce. Made from fermented small fish such as anchovies, fish sauce has been produced in Europe and Asia for thousands of years, but in more recent times, it’s become associated with southeast Asian cuisine, particularly Thai and Vietnamese.
Costco, the wholesaling retailer, is a source of reliable bulk products for almost every aspect of our lives, from food to home furnishings, clothing, sports and leisure equipment and much more....
A sports dietitian breaks down everything you need to know about your favorite and tastiest workout fuel.
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Courtesy of MonteverdiGiancarla Bodoni loves breakfast sandwiches. Packed with crunchy bacon and a fantastically runny sunny-side up egg, the chef says this handheld feast makes her feel “prepared to conquer the world.”Make Star Chef Vivian Howard’s Crave-Worthy MeatloafBake These Sesame & Chocolate Chunk Cookies Right NowBodoni is the executive chef at the lavish Italian hotel, Monteverdi Tuscany, which is located inside the UNESCO World Heritage Site of Val d’Orcia. She began developing her version of the classic bacon-and-egg about a decade ago and was inspired by the hotel’s many American guests.Needless to say, it was hit and has become a staple on her menus. “We’re surrounded by farms and food as far as the eye can see,” says Bodoni. “The beautiful thing about Val d’Orcia, where we are located, is the fact that a majority of our food producers and wine producers have been producing the food in the same way for hundreds of years. It’s very respectful of the land and they respect their animals.”The chef, who typically doesn’t eat breakfast until after she’s taught her morning culinary class at Monteverdi, builds on the basic bacon-and-egg combo with dressed arugula, mashed avocado, chili-and-herb mayo and a thick slice of tomato.“I need something that’s super substantial,” she says. “This is basically a meal that lasts for many, many hours and it’s got many nutritional components and all of my favorite ingredients. It’s a lot of things going on, but they harmonize so well.”Find out how Chef Bodoni builds her perfect bacon-and-egg breakfast sandwich, so you can feel prepared to conquer the world, too.THE BREADRather than using a standard roll, English muffin or crusty bread, Bodoni opts for toasted slices of homemade brioche.“If people want to challenge themselves, making brioche is not difficult,” she says. “The important thing is having a little bit of patience because it needs to rise properly. And making sure, as you handle it, you don’t deflate it because you really want that air staying inside the dough.”Just before assembling the breakfast sandwich, Bodoni also likes to toast the sides of the bread in a bit of butter and season them with some salt to give them a caramelized crunch and added richness.THE EGG & BACONOne of the secrets to the sandwich’s deep meaty flavor is that the chef fries the egg in the bacon fat. As a self-proclaimed “huge egg lover,” Bodoni likes to make sure that there’s plenty of runny yolk to saturate a breakfast sandwich as she’s eating it, so she sticks to an over-easy preparation. The eggs she uses at her restaurants come from hens at a farm that’s not quite two miles up the road from Monteverdi.THE EXTRASBodoni skips the typical cheese, ketchup or hot sauce found on many breakfast sandwiches and instead makes her own chili, parsley and lemon juice mayonnaise.“I like the savory breakfast to be a little on the hot side,” she says. “So I add chili and then parsley (it has a beautiful green color) and a little dash of lemon for a little acidity because it’s a little on the fatty side. I think it has just a delicious taste on the bread.”She also layers in sliced fresh tomatoes, mashed avocado and a handful of arugula. For something a little extra, the chef sometimes also adds a drizzle of honey to the mix.As for tomatoes, Bodoni says any variety will do, but she prefers Cherokee Purple or beefsteak plucked straight from the vine. “I have this vivid memory of every summer in the garden outside of my Culinary Academy. We have these beautiful beefsteak tomatoes that grow and I pick them, warm from the sun, slice them and put a little bit of salt. This flavor is so beautiful.”THE ASSEMBLYBuilding this overstuffed sandwich can sometimes prove tricky, especially when there’s runny egg yolk involved. That’s why Bodoni has come up with a particular assembly order to ensure it won’t fall apart in your lap.“The stability of the sandwich is important,” she says. “If you stack it property, it will make a big difference.”After toasting the brioche slices in a bit of butter, she “lathers” the mayo mixture on the inner portion of each piece to ensure it flavors each bite. Then she’ll place the bacon on the first slice of bread, followed by the avocado “because it kind of grips onto the bacon.” Next is the tomato slice and the sunny-side up egg. The arugula goes on last—which will help to catch some of that runny egg yolk and hold it in without saturating the slice of bread that tops the whole thing off.“Because the brioche is so soft, you can kind of just squish it a little bit and all your components are not going to fly out of the bread,” says Bodoni. “When your bread is a little more firm, it kind of tends to drop off to the side, but this one is really nice.”The Ultimate Egg SandwichINGREDIENTS2 strips Crispy bacon1 Egg, over easySalt & pepper3 Tbsp Mayonnaise1 Fresh chili, as hot as you like it.25 cup Parsley1 tsp Lemon juice1 handful ArugulaVirgin oil.25 Tbsp Apple cider vinegarHalf an avocado, mashedTomato, slicedBriocheButterDIRECTIONSCrisp your bacon in a pan and set aside. In the bacon fat, cook the egg and season with salt and pepper. I like my egg runny, but this is up to your preference.In a mortar or, if you prefer, a blender, mix the mayonnaise, chili, parsley and lemon juice until you have a paste.In a bowl, dress the arugula with olive oil, apple cider vinegar and salt and pepper, and set aside.Season the avocado mash and tomatoes.To assemble the sandwich, slice your brioche as thick as you like it. I love to toast it with butter in a pan until golden and sprinkle it with salt.Spread the mayo on the slices of the brioche and begin to stack the rest of the ingredients. This also works great if you double it up for open face sandwiches, too!The Secret History of BourbonCan the Roaring Twenties Teach Us About Post-Pandemic Life?How to Avoid Overhyped and Overpriced BourbonRead more at The Daily Beast.Get our top stories in your inbox every day. Sign up now!Daily Beast Membership: Beast Inside goes deeper on the stories that matter to you. Learn more.
The customers wanted to bring meat onto the premises.
If only there were rum in it. 🍒
How many other rice cookers have inspired this level of devotion?
Homemade ice cream has it all over the store-bought stuff. Now, you don't actually need an ice cream maker to make ice cream. Whether you live in an apartment, love the look of old-school stuff, want the kids to be able to serve themselves, need something for entertaining friends, or would just love a bowl of ice cream late at night, we've got the device for you.
Mouth-puckering and buttery, lemon bars don’t need any improvement. But we went there anyway, transforming the classic dessert into a pretty-in-pink treat that’s...