When I first heard about The Unruly Pig – which I had to assure my friends and family was not in fact named after me – I was filled with some pretty high expectations.Located in Bromeswell, Suffolk , it is, according to Estrella's Top 50 Gastropubs list, the number one in the UK. As much as I like to go into a meal with a blank slate, or tabula rasa for my fellow philosophy grads, it's hard to ignore such accolades.The Unruly Pig itself has really nailed what it means to be a gastropub, a restaurant-like feel, but still retaining its essential "pubbiness": exposed beams, dark walls, a crackling fireplace, Persian rugs and artwork I'd like to hang in my own home (such as Leonardo da Vinci's The Last Supper – except it's Tony Soprano and his disciples).There's à la carte for starter-and-main purists, as well as a tasting menu, "Be Unruly", which costs £75 per person. They're more than happy to adapt this for any dietaries which they did for my mum, sin gluten.And don't forget the wine; there are more than 60 available by the glass. Luckily, we didn't feel overwhelmed for long as our fantastic waiter offered to pick out different ones for different courses, and he really knew his stuff.I'd recently visited Mersea and sampled their glorious local oysters, so I know full well they are up there with the best. I hadn't, however, tried a deep-fried Mersea oyster. Or any deep-fried oyster for that matter. They arrive on their shells, having been coated in a chicken-shop-esque crumb, one doused in a fantastically tangy XO sauce, another with dill, smoked cucumber and caviar. They're both bites I have to close my eyes and chew slowly to really make the most of – something I do end up doing a lot throughout this meal – hot, battered, then bursting with the flavour of the sea, they're a sign of all the brilliant things to come.Amid some delightful whipped butters, pillowy focaccia, a teensy 'nduja and taleggio arancino and a smoked cod's row tartlet (tick, tick, tick, tick), there's a chicken liver parfait with triangles of crisped, salty shards of chicken skin sat atop. Two of my favourite things combined in a format I didn't even know was allowed; I started to feel seen and understood in a way no establishment had made me feel before.It's hard to pick a firm favourite of the larger dishes; how I imagine it'd be to pick a favourite child. But the wild bass arrives like an actual work of art. A beetroot puree or gel of sorts magically encircles the fish, which is as crispy as it humanly could be without being burnt (ie perfection) and a crunchy little morsel they call a fritelle di patate (imagine a hash brown with no sog, just pure texture). It's swimming in a smoked cucumber and roe butter sauce. I'm pretty sure I didn't say a word during this one and just let the flavours carry me away.It'd be wrong not to mention the lamb rump – pink, fatty, with a lamb and rosemary dressing – or the chalk stream trout – zingy, citrussy, with a hit of chili heat. All I can really say is that this meal reached into my soul, found my favourites, made them exceptional, and then let me eat them.The owner Brendan comes over and chats at some point and is as vivacious and charming as the food. He worked in law for more than 35 years before opening the Pig and oozes passion, which you can tell plays a large part in why this place works so well. That and chef Dave Wall's impeccable, precise cooking (formerly Bibendum, Gordon Ramsay's Boxwood Café, Claridges and Le Talbooth).The menu is changed at least monthly, but don't worry, I think the parfait is a mainstay – this is more of a reassuring note to self for when I inevitably return.It's all finished off with a delightful palate-cleansing semifreddo with lemon sorbet, then a chocolate hazelnut tart with blackberry, while my mum gets a gluten-free earl grey pannacotta with jammy, syrupy figs. Need I say they were all divine? If this all sounds like a lot of food, that's because it was, but it's paced over several hours and you can just about fit it all in.My high expectations were, in the end, surpassed. I just hadn't really considered that pub food could be this good. And given how much this menu felt like it was tailored to me, I'd be more than happy to be known as an unruly pig, henceforth.

At The Unruly Pig in Suffolk, they’ve cracked the gastropub code: unapologetically bold flavours, devilishly clever dishes and a menu that feels like it’s been tailored to your deepest desires. Pub food? Don’t insult it. This is something else entirely, says Lilly Subbotin

The Unruly Pig, Suffolk, restaurant review: Does the UK’s top gastropub live up to the hype?

BURLEY, Idaho — It started over 30 years ago when six people showed up for a free dinner at the Wildflower Cafe. It's grown over the years, and now Jack and Mary Zarybnisky get help from 175 volunteers to host this annual tradition. <li>Thanksgiving is from 4 to 7 p.m. Wednesday, Nov. 27 at the Burley Senior Center. </li><li>Organizers expect to serve 600 plates of food, as well as donate 400 coats and blankets, and other supplies.</li>(Below is the transcript from the broadcast story)A week out from the big event and Jack Zarybnisky is shifting into high gear"We have about 72 turkeys this year," Zarybnisky said.Zarybnisky and his wife Mary have had a hand in this long-running tradition of serving people in the community a full Thanksgiving dinner of turkey, stuffing, mashed potatoes, and green beans"This is going to be our 31st year of doing it," Zarybnisky said. "It originally started when we were helping a little lady out at what was called the Wildflower Café here in Burley and we actually served about six people that day for that Thanksgiving meal."Fast forward to today — and about 175 volunteers pitch in to help make the meal happen"The generosity of those people and appreciation for the people, you can see how much they appreciate it. And they need it," Britt Bird told me.Bird manages the Burley Senior Center, and expects a revolving door of people stopping through for dinner on Wednesday."There's so many people here that's hard to tell who is volunteering and who is here to eat because there's so many people that come together to make this happen," Bird said. "It just feels like, 'okay, the holidays are here.'""140 cans of green beans and we like the little bitty cans because we have one night that is opening and that's all we do is we open up cans of green beans and cans of cranberries and just have a fun time," Zarybnisky said.This year's feast was set by the community for the community, with clubs and school groups making extra effort before and during the eventIt's really well worth it because, like this year, we're hoping to feed about somewhere between 600 to 650 meals," Zarybnisky said.They'll also give away over 400 coats, blankets, and other winter supplies. Plus 100 food boxes for some to take away.Local quilters make donations — and high school sports teams and service clubs lend a helping hand."We couldn't do this without such a great community as far as what we get here in Burley," Zarybnisky said. "I mean, I get phone calls in August of people saying well what do you need for Thanksgiving Dinner."

For 31 years, this community effort in Burley has served up a free Thanksgiving dinner. The tradition continues this year on Wednesday, Nov 27.

72 turkeys, 140 cans of green beans and 175 volunteers: Burley Thanksgiving dinner is a tradition of 31 years

The festive season starts at a different time for everyone. For some, it's always the day after Halloween ; pumpkins out, tinsel in. For others, it's when Christmas decorations start lighting up their local high street. And for everyone else, it's when the coffee shops change their menus. You can't avoid it: overnight the options go from standard latte fare to oversized, over-sweetened, over-caffeinated – and severely overpriced – Christmas coffee madness.What used to be a light touch – say, the addition of an eggnog latte – has now become an entire market in its own right, with different, more ludicrous and expensive variations on the classic cuppa added each year. This silly season at Pret a Manger, you can pick up a "caramelised almond latte" or a "maple pecan latte" for a whopping £4.40 (my local Pret a Manger in south London charges £4.65). Meanwhile, the regular latte starts at £3.80; that's almost an entire pound in difference. And for what exactly? A few pumps of syrup? Some sprinkles and some cream?The same liberties are being taken across the board. At Costa, London prices for a small gingerbread and cream latte were found to be £4.50, according to research carried out by the Allegra Group, which analyses the coffee industry, while a normal latte is £3.80. You also have the option to customise your beverage there, by paying 60p for a single pump of syrup and an additional 60p for cream.One of the biggest differences in prices, though, is at Starbucks. According to Allegra's findings, in London branches you can pick up a short eggnog latte for £4.65 versus a regular short latte for £3.20. That's a pretty vast mark-up, particularly when you consider the fact that a 700ml syrup bottle, as is the size most coffee shops buy, comes at 10ml per shot. So, if you're charging 60p each time, it amounts to a £42 consumer charge for the bottle."These are indulgent drinks so they're going to have a pricing rationale, as it will be based on a cost-plus basis," explains Jeffrey Young, CEO and founder of the Allegra Group. "On one side, you could see it as opportunistic; when people are in a festive mood they're more likely to spend more on something that's indulgent. It's likely the additional flavourings are no more than 20p, though it could be a lot less than that."Obviously these drinks have more ingredients going into them and presumably also take longer to make, so it makes sense they're going to be more expensive. But surely paying close to £5 for a single hot drink – not even in a large size! – is absurd. The prices, though, reflect a wider normalisation of paying significantly high costs for takeaway coffee, particularly if (like me) you live in London. And if your drink is Christmas-themed or otherwise.At my local Gails, a regular mocha costs £4.50. At my local Black Sheep Coffee branch, I can purchase a blueberry matcha latte for a whopping £4.79 – a large would be £5.19. The festive options there are even more ludicrous, by the way: a regular-sized gingerbread latte is £5.29. Yes, it comes with whipped cream and Biscoff crumbs. But really? That's almost double what I'd pay for a 227g bag of ground coffee in the supermarket that could make me copious cups at home. And I'm sure I could find the right whipped cream and syrup within that price range, too.How did we get to a point where any of this is remotely acceptable? If you were to have the audacity to take your purchasing one step further, and buy a Christmas sandwich alongside your hot drink, you'd be looking at a bill that's well over £10. "Christmas presents a chance for coffee operators to make some higher margins while people are celebrating, so they're commercial in their approach," explains Young.This may have always been true, but it arguably stings a little more now than it used to. The cost of living crisis is raging on into this winter, rents are skyrocketing across the UK, and salaries are plateauing in many industries. What's even worse is that it's already the most expensive time of year. What with buying presents, getting yourself to and from various Christmas parties, and possibly spending money on things to wear to them... we're all going to be looking at a somewhat bleak and broke 2025. And we can't even buy ourselves a jolly little Christmas drink to feel better about it without breaking the bank.The sad truth is we've been heading this way for a while. Like so many other small joys, what used to be a basic necessity – buying a coffee in the morning on your way to work – has become a luxury. It's a treat. An indulgence. Something we have to find an excuse for rather than simply doing without thinking. And that's even more true at this time of year, when retailers take advantage of our willingness to spend high in search of festive fun, branding anything and everything with snowmen or red ribbon in order to get us to part with our pennies.My advice is to skip the Christmas drinks this year. Frankly, they're far too sweet and sickly, anyway. Your money will almost certainly be better – and more merrily – spent elsewhere. And if you really must get your fix? Well, you can buy your own bottle of gingerbread syrup at most supermarkets for under £5 and dispense it at your discretion. Bah humbug.

The cost of a high street cup of joe is skyrocketing – and especially during the Christmas season. As ludicrously pricey menus arrive in shops crammed with festive flavours, Olivia Petter asks: why does a simple squirt of caramel waffle syrup burn such a hole in your wallet?

The big Christmas coffee rip-off – and why your gingerbread latte is getting even more expensive

<li>Annual BBQ fundraiser provides clothes, toys, and toiletries to struggling families in Thomasville. </li><li>Law enforcement officers and deputies are selling $10 plates to raise over $11,000 each year. </li><li>Watch the video to see how officers are bringing joy to children in need.</li>BROADCAST SCRIPTThe holidays are here, and for some families in Thomasville, they come with extra challenges.I'm tracking how law enforcement is working against the clock to bring joy to families in need.A tradition that started 24 years ago with a simple chicken plate, has grown into a full-blown community event, with over 1,400 smoked chicken dinners sold each year.Each $8 plate, all cooked by 50–60 officers and deputies working together.Captain Toby Knifer is one of the many helping behind the grills."We have a bunch of grills, people manning the grills, cooking chicken, cooking the beans and the corn," said Toby Knifer.Tobby Knifer, captain at the police department says the event is more than just a meal—every dollar raised goes toward providing necessities for local families who are struggling."When officers, deputies, or even our school resource officers come across a family that may be in need and might benefit from our goodwill project, then they'll refer them to us and we'll have an application process," said Toby Knifer.All those applications are then processed so neighbors can get the help they need."Last year we had approximately 9 families who were either referred or who reached out to us directly for assistance and within those 9 families, we helped 21 children," said Copeland.Noelle Copeland, public information officer at the Thomasville police department says they also partnered with the Never Lost Foundation to expand their reach, supporting another 20 children with necessities and Christmas gifts."We try to get everything to make their day special for Christmas," said Copeland.The BBQ is happening this Thursday at 4pm here on 921 Smith Avenue

Thomasville police and sheriff’s deputies are cooking up over 1,400 BBQ dinners this Thursday, raising funds to help local families with necessities and holiday gifts.

Thomasville officers cook up BBQ to help families in need this holiday season

K-pop singer Yves has announced her upcoming 2025 'Apple Cinnamon Crunch' tour in North America, featuring concerts in Chicago, New York, Montreal and more.Today (November 20), Yves and her label Paix Per Mil announced the dates and concerts for the K-pop star's first-ever solo North American tour, titled 'Apple Cinnamon Crunch', set to take place from January to February 2025.The singer will kick off her tour with two concerts in Canada, in the cities of Montreal and Toronto on January 16 and 19, respectively. In the same month, she will head to the US states of New York, Illinois, Texas and California.Yves' upcoming solo tour will then extend into February 2025, with two final shows in the cities of Glendale and Tacoma at the Alex Theatre and Pantages Theater, respectively.Tickets to the concerts on Yves' 2025 'Apple Cinnamon Crunch' tour in North America are set to go on sale this Friday (November 22) at 12pm EST via Ticketmaster . For more information, head to the official MyMusicTaste website.<h2>The dates for Yves' 2025 'Apple Cinnamon Crunch' tour in North America are:</h2>JANUARY 2025FEBRUARY 2025<blockquote class="twitter-tweet"><a href="TWEET_0"></a></blockquote></h5>In other touring news, Stray Kids have announced the Europe, UK and US dates for 2024 to 2025 'dominATE' world tour . The legs will run from March to July 2025, with 20 dates over 11 different countries.

Yves has announced her 2025 'Apple Cinnamon Crunch' tour in North America, featuring concerts in Chicago, New York, Montreal and more.

Yves announces 2025 ‘Apple Cinnamon Crunch’ tour in North America

MIDDLETOWN, R.I. (WPRI) — Dave's Hot Chicken, which specializes in Nashville-style hot chicken, is opening its first Rhode Island restaurant in Middletown. It's unclear exactly when the restaurant will open, however, it is listed online as a new location "coming soon" to W Main Road, where the old Plant City X used to be . The fast-casual restaurant chain, which first opened seven years ago as a parking lot pop-up in East Hollywood , is known for its jumbo hot chicken tenders and sliders. Dave's Hot Chicken also offers homemade sides, including kale slaw, mac and cheese and seasoned French fries. There are a number of Dave's Hot Chicken locations scattered across Massachusetts, with the closest currently being in Newton and Framingham. Franklin will also eventually become home to a Dave's Hot Chicken as well. Watch for us in your inbox. Subscribe Now Daily Roundup</h1>

Dave's Hot Chicken, which specializes in Nashville-style hot chicken, is opening its first Rhode Island restaurant in Middletown.

Dave’s Hot Chicken to open in Middletown

BUTTONWILLOW, Calif. (KGET) – Services for Bill Tracy, the patriarch of one of Kern County's most revered farming families, are set for this Saturday. Robert William "Bill" Tracy died Nov. 7 at age 82. He was a fourth-generation farmer from Buttonwillow and an integral part of Tracy Ranch, a multifamily farming and cattle operation that was founded in 1862. Among his other positions of influence in the farming world, the Cal Poly San Luis Obispo graduate was appointed in 1987 to serve as the Undersecretary for the California Department of Food and Agricultural under Gov. George Deukmejian. Usually attired in boots and a cowboy hat, Bill Tracy was a passionate advocate throughout his life for the farming community. Services will be held at 10:30 a.m. Saturday, Nov. 23 at Saint Elizabeth Ann Seaton Catholic Church, 12300 Reina Road, in Bakersfield.

Services for Bill Tracy, the patriarch of one of Kern County’s most revered farming families, are set for Saturday.

Services for farming icon Bill Tracy set for Nov. 23

The 2024 growing season is complete for wineries in Pennsylvania and around the East Coast. For many, that means fermenting and then bottling the 2024 vintage while getting ready for the busy holiday season in the tasting room. Those with vineyards, such as Shade Mountain Winery in Middleburg, Snyder County, are already starting to prepare for the next growing season, either cleaning up under the vines or pruning branches to improve the plant's health, shape and productivity. At a time when many wineries are sourcing grapes or juice from elsewhere, even as far away as the West Coast where a large surplus exists, producers such as Shade Mountain remain as an example albeit diminishing in number, of an estate winery. It opened in 1999. More than 70 acres of vines are growing there, including everything from Chardonnay, Cabernet Franc, Gruner Veltliner, Riesling, Gewurztraminer and Syrah, just to name a few. The winery recently added Saperavi, a grape that originated in the Georgian Republic and has been made successfully down the road at Fero Vineyards & Winery in Lewisburg. Jenny Zimmerman is one member of a growing family that handles all the duties that a winery requires. A manager there, her responses appear below to a couple of questions about the diversity of grapes that grow at Shade Mountain and the importance of continuing to operate as a farm winery.Q, Send me the full list of the grapes you are growing and what led you to plant Saperavi. Is there anything else new you have planted recently?White grapes: Chardonnay, Viognier, Gruner Veltliner, Gewurztraminer, Sauvignon Blanc, Pinot Grigio, Valvin Muscat, Riesling, Cayuga, Traminette, Niagara, MuscatRed grapes: Cabernet Sauvignon, Cabernet Franc, Chambourcin, Syrah, Merlot, Pinot Noir, Saperavi, Petite Verdot, Lemberger (aka Blaufrankish), Steuben, Concord A, The Saperavi grape filled a niche for us in that these grapes produce a nice, deep, dark red wine ... full in body. Looking at a glass of Saperavi is like looking at an Argentinian Malbec or full-bodied California Cabernet. The Finger Lakes region has had success in growing this grape and given that we have similar climates, we were pretty confident we also could have success in growing it as well. For once we didn't have to be the guinea pig here. Not only did the Finger Lakes grow this grape, they had really promoted it and got into the public eye. They have gone so far as to schedule events around wines made using the Sapervai grapes (it can be used to make a nice full-bodied dry red but also a mild, dry rose wine). The versatility of the wines crafted from these grapes (dry red and dry rose) has also made it a nice foodie wine in that it pairs well with so many dishes ... which the Finger Lakes also promotes. As far as additional grapes that we have planted recently, just before planting Saperavi we planted some Gruner Veltliner (Austrian, white grape). Enough time has passed that we have been able to get a crop of grapes large enough for its own varietal bottling. We are very pleased with the quality of wine we've crafted, as this wine is light, crisp and dry with green pepper and lime flavors ... finishing with a bit of a "tang" that makes it an easy sipper while also lending it to be a great accompaniment to veggie dishes, seafood and even spicy foods. Look for us to really promote this one in the spring and summer!Q, 70 acres.. that's a lot of work. What is it that keeps you doing something there that a lot of other wineries have either stopped doing or a lot of new wineries never bothered with? A, If you have ever met my father, Karl, you would have picked up quickly that he is a farmer to the bone. This man works harder than anyone I have ever known and has instilled hard work, determination and tradition in the rest of us. He will always do "things" the way they are to be done. Short-cuts catch up to you in one way or another ... and by growing your own grapes, we are continuing his tradition .. and also controlling the quality and quantity of wine we produce. All PA wineries should be using PA grapes in their wines ... and we can sleep at night knowing that's exactly what we do here. It's certainly a point of pride and something we hope our customers appreciate. He always says, "Well if it was easy, everyone would be doing it." It certainly is not easy, but I think it sets us apart from the competition and makes us special in the PA wine industry. We will certainly continue this tradition of growing grapes and making quality wines for as long as the fates allow.

Shade Mountain Winery & Vineyard in Snyder County grows almost two dozen varieties across 70-plus acres of farmland.

Central Pa. estate producer adds Saperavi, Gruner to acres of vines it sources for its wines

The text came from an employee on Monday morning, as ordinary as any, and it completely surprised Corrine Coxey, owner of Salud Raw Food restaurant in Bend. "Woody Harrelson is here, and he's raving about your food," the text read. Harrelson, a "Cheers" actor and devoted vegan who ordered " rawkin' tacos " and other items with his wife, Laura Louie, returned to the restaurant Tuesday and promised to come again. He said they were visiting family in the area. Headlines followed . "I'm just very honored they came in and raved about it," Coxey said. "Woody has been a vegan for 30 years and you know he's eaten at the best places around the world so it was a real compliment." Coxey opened her raw food restaurant, which uses no stoves or ovens to prepare healthy, organic, plant-based dishes, in 2013. This year has been the slowest ever, she said, to the point she often wondered whether she'd have to close. The TV and movie star's arrival has been a "blessing" for business, she said. "All of this publicity couldn't have come at a better time as it's been pretty bleak lately," she said by text. "The local news here did a story on the 6 o'clock news tonight. We were twice as busy as we would have been today!" She hopes he returns, too, not just for the sake of her bottom line: "He and his wife were very sweet and humble."

"He and his wife were very sweet and humble," the restaurant's owner said.

Woody Harrelson’s visit to Oregon raw food restaurant is a ‘blessing,’ owner says

The Roanoke Foodshed Network is getting a substantial grant from the U.S. Department of Agriculture's Agricultural Marketing Service to launch the "Strong Food and Farm Future" project.The $800,000 in funding will launch a unified marketing and storytelling campaign including a regional food and farming website, the Roanoke Region Food and Farm Trail, and multimedia content, narrative s, podcasts, and a documentary-short, according to an RFN news release.The marketing campaign will bring together partners from across the region, including Live Work Eat Grow (Montgomery), SustainFloyd (Floyd), and Land and Table (Lynchburg region)."SustainFloyd is very grateful for this grant funding to continue development of a resilient local food system in Floyd County, " said Jackie Crenshaw, the organization's board president. "The grant will help us expand our fledgling Floyd Farm Trail, an innovative and engaging platform to bridge the gap between our hardworking small-scale farmers and agritourism experiences for customers."This project will also support regional farmers. Virginia Association for Biological Farming, a leading RFN partner, will provide farmer education programs, farm tours, farmer listening sessions, and a regional food and farm summit, according to the release.Central to the project is building food justice and abundance in communities, which requires directly partnering with communities most impacted by the inequities present in our food system, according to the release."This project will support One Valley's goal of building an inclusive community in Northwest Roanoke through enhanced planning, advertising, program support, guest speakers and staffing of our monthly Community Conversations program," said One Valley's secretary, Gene Yagow.The USDA is awarding $5.2 million to 10 partnerships across 10 states through the Regional Food System Partnerships Program. The RFSP supports partnerships that connect public and private resources to plan and develop local or regional food systems.The local project will be implemented over a three-year period from December 2024 to September 2027, according to the release.The RFN includes over 50 partners that are community groups, nonprofit organizations, farmers, food businesses, community members, higher education institutions, and government agencies. The RFN is working together on a collective vision to build equitable and resilient food and farm systems in the Roanoke region of Southwest Virginia, which includes the cities of Roanoke and Salem, and the counties of Roanoke, Botetourt, Bedford, Franklin, Floyd, Montgomery and Craig.</h2>

The Roanoke Foodshed Network is getting a substantial grant from the U.S. Department of Agriculture’s Agricultural Marketing Service to launch the “Strong Food and Farm Future” project.

Roanoke Foodshed Network gets $800,000 grant

When I lived in Brooklyn, my go-to takeout order was the chicken shawarma from a Middle Eastern place called Zaytoons. The pita stuffed with chicken, pickles, lettuce, tomato, onion and tahini would spill out as I ate it — which I did almost weekly, despite the mess. The tightly wrapped version at South Burlington's similarly named new halal restaurant, Zaytoona , was infinitely easier to eat. Folded like a burrito and seared shut, it was neat enough that I wolfed it in the car without spilling a bite. It was also tastier: just vibrantly spiced, succulent chicken and zingy garlic toum sauce, minus the filler vegetables whose sole purpose seems to be to fall onto your lap. "Some places add lettuce or pickles, but that's not how it's authentically served in the Middle East," Zaytoona chef Mohamad Habahbeh told me. "That's how they make it full," co-chef Hashem Abdallah added with a laugh. The two Jordanian-born chefs take a hard line on that authenticity, which they define as following recipes and sourcing ingredients directly from their home region. And they serve dishes exactly as they'd be served at home — down to the 32 spices used to marinate the shawarma and the side of sumac-seasoned French fries that accompany it. Owner Arwa Dawman opened Zaytoona in early September in the former Heart n Soul by Mark BBQ space in South Burlington's burgeoning city center. The small team — just Habahbeh and Abdallah in the kitchen, occasionally recruiting Dawman to help prep — is serving by-the-book dishes that people eat every day in the Levantine area of the Middle East, including Jordan, Lebanon, Syria and Palestine. The menu is relatively tight for now, with mezze dishes such as fattoush salad, lentil soup, tabbouleh, hummus and baba ghanoush; falafel, lamb shawarma and chicken shawarma sandwiches and bowls; and several desserts and nonalcoholic drinks such as tea, a lemon-mint refresher and pomegranate lemonade. The menu will expand as soon as they find additional staff, Habahbeh said. Dawman is new to the restaurant world. Originally from Yemen, she moved to Vermont in 1998 and previously worked as a paraeducator. Her goal with Zaytoona is to create a warm, welcoming place for Vermont's growing Middle Eastern community, she said, and to share the region's culture with everyone in the area. "Having customers tell us we remind them of their food and heritage is a very, very nice thing," Dawman said. "That's exactly why we are doing this." Sourcing halal meat, which must be slaughtered following humane processes outlined in Islamic dietary law, was initially challenging and remains expensive, Dawman said. But Zaytoona exclusively serves grass-fed, organic, halal-certified meat, now sourced from Australia. The restaurant's halal status has been a draw for many in the Arabic and Muslim communities, she said; they even get travelers from Montréal. I ordered the chicken shawarma ($15.99) for lunch on a busy weekday. I took a moment to appreciate the renovated restaurant's elegant décor when I picked up my takeout order. Zaytoona means "olive tree" in Arabic, and the space is appropriately accented with green touches and small olive branches on each table. I was on the go just minutes later, sturdy sandwich in hand. As I ate, I poured the garlicky toum on alternating bites. The mayo-like sauce also made an appealing dip for the hand-cut fries. When I returned for a late-afternoon chat with Dawman, Habahbeh and Abdallah, the trio insisted I try the saffron cake ($14.99) — with a cup of mint tea ($1.99), as is tradition. The decadent cake wouldn't have been as easy to eat on the go as the shawarma, or to finish; it's big enough to split with a dining companion or two. But the saffron flavor was so deep that I ate more than I'd planned, stealing bites while I scribbled notes. The saffron cake is made with three types of milk, Abdallah explained, served in saffron-infused milk and topped with vanilla cream and crushed pistachios. Like 95 percent of the menu, it's made in-house. As we spoke, the two chefs took turns returning to the kitchen to prepare the orders starting to trickle in. I watched a table of off-hours diners eat their plates of falafel — green-tinged thanks to a healthy dose of fresh parsley — and lamb shawarma drizzled with tahini sauce and pomegranate molasses. Next time, I'll sit and join them.

The new halal restaurant on Market Street shares traditional Levantine dishes, made by two Jordanian chefs with ingredients sourced from the Middle East.

Sampling Shawarma and Saffron Cake at Zaytoona in So. Burl.

Can parenting be fun? For many, this might sound debatable, but Alexis Ohanian has proven that where there's a will, there's a way. Known for his adorable pancake-making tradition with his daughter Olympia, the Reddit co-founder has cultivated a social media fan base for his creativity. Yet, beyond his aesthetics, what truly stands out is his intense love for his daughters. Recently, a fascinating revelation by his wife, Serena Williams, has offered a deeper glimpse into Ohanian's dedication to fatherhood. The Reddit co-founder recently shared a heartwarming glimpse into their family tradition: Papa Pancakes. Every weekend, he goes to the kitchen to prepare pancakes for his daughters, a tradition he inherited from his father. This isn't just any ordinary breakfast—Ohanian transforms pancake batter into creative designs, from intricate food shapes like hamburgers or waffles to Disney princess figures, delighting his elder daughter, Olympia. Ohanian's pancake artistry has become a signature skill and the talk of the town. What might otherwise be a mundane breakfast becomes a delightful family experience, exciting not only his daughters but also his social media followers. In a candid discussion with his wife, Serena Williams, on Lingo's Spike Sessions, Ohanian revealed a deeper layer to this tradition. The couple talked about their family bonding sessions, and parenthood duties and revealed some quirky yet fun things that surprised everyone. From each other's favorite binge meal at night to revealing who would cheat on their diet, Serena and Alexis's conversation was fun and full of laughter. When asked about the family's go-to weekend breakfast, his wife's answer was unsurprising: Papa Pancakes. However, Ohanian shared how he used pancake-making as an educational tool for Olympia. "When Olympia was little and couldn't really speak, I'd make alphabet letters in the pancakes for every letter in her name. I can't take all the credit for her learning to read, but pancakes definitely played a part," he said, showcasing his dedication to creativity and fatherhood . After this, Ohanian's talented wife declared, "Papa pancakes feeds and teaches you how to read." This May, the youngest member of the family, Adira Ohanian, was welcomed into the tradition, making it a bonding experience between the father and his daughters. Earlier this November, Ohanian shared a picture on his Instagram story, showing Adira enjoying her father's pancakes. Adding to the charm, Olympia also participated in the process, helping her father introduce her little sister to the joy of Papa Pancakes. Ohanian's devotion to his daughters expands beyond the kitchen. From bringing thoughtful gifts for Olympia during work trips to packing new food for his eldest while he travels and explores new restaurants, Ohanian has set an admirable example of parenthood. Recently, Serena Williams revealed another charming detail about her husband's eating habits highlighting his intense love for his daughters. Curious to know what it is? Serena Williams discloses Alexis Ohanian's quirky yet adorable food habit</h2> During Lingo's Spike Sessions, Serena Williams was asked, "Who's more likely to eat food off of our kids' plates?" Her answer was hilarious as she laughingly pointed to her husband. Adding to the fun, Ohanian explained his habit with a lighthearted jest: "It's called the 'Papa Tax.' You don't know about it? Now you do. Papa pays for the food, so he gets to snack as much as he wants. The job of the Papa is to provide and to snack off kids' plates. We learned that at an early age." His witty yet funny response amused the audience and highlighted his endearing bond with his daughters. Alexis Ohanian and Serena Williams consistently demonstrated that love for their children transcends their professional obligations. Despite Ohanian's demanding career, he has prioritized creating special moments with his daughters Olympia and Adira showcasing his unshakable dedication to fatherhood that set an inspiring example for others. Don't you think he deserves an applause?

Alexis Ohanian revealed how he taught Olympia alphabets with his Papa Pancakes tradition while speaking of their go-to weekend breakfast.

‘Papa Pancakes Feeds and Teaches’- Serena Williams Proudly Backs Husband Alexis Ohanian for His Thoughtful Act for Daughter Olympia

In Indian-administered Kashmir, long before the morning call to prayer reverberates across neighborhoods, the city of Srinagar's kandurs, or bakers, have fired up their tandoor ovens. Located in the snowy Himalayas, at the northern tip of India, this disputed region between India and Pakistan is a paradise of snowy glaciers, ice-blue lakes, fir-lined mountains, and gushing, stormy rivers. So famed is its beauty that Mogul Emperor Jehangir once remarked, "If there is a heaven on earth, it's here, it's here, it's here." Kashmir's rich history includes the legacy of Buddhist pilgrims, Islamic rulers, Sikh dynasts and Central Asian Silk Road traders, who brought their arts, crafts and rituals to this treasured land that remains one of the world's most militarized regions, marred with decades of conflict and violence. But beyond the troubled state's borders, few talk of the artisans who work with flour, water and ghee (clarified butter) to give Kashmiris their daily bread. The region's rich bread culture is a patchwork of the legacy of the Silk Road, an ancient trade route that connected Europe, the Middle East and Asia along the way. While rice is the staple that's cooked in households across Kashmir, bread is what drives the local community and economy. Local bakeries churn out roughly 10 kinds of bread a day, each with its own peculiar ritual and time of day to be consumed. With so much traditional knowledge guarded and passed down through generations, Kashmir's bread culture could qualify for a UNESCO intangible heritage listing and possibly rival France's boulangerie tradition. So why does no one talk about this culinary legacy? Mehvish Altaf Rather, a Kashmir-based documentary filmmaker, tried to change that when she made her film "Kandurwan: Baking History," in 2019. The piece offers a peep into life in the valley, of which the kandurwan (bakery) forms an integral part. "I wanted to capture the daily life of Kashmiris and talk about the one thing that everyone can identify with, a love for food," she tells CNN. Bothered by the singular narrative around bloodshed and politics emerging from Kashmir, Mehvish turned to another aspect of local culture to tell a larger story. "The identity of Kashmiris is constantly threatened, so bread is part of a culture that we hold onto very dearly," she says, explaining how the kandurwan is a place of congregation and culture in Kashmiri society. Kandurs, the traditional bakers of Kashmir, use clay tandoor ovens to prepare various breads. This baking tradition is similar to those found throughout Central Asia. The term "tandoor" comes from the Persian word "tanur," meaning oven. Despite its ancient origins, the technique of using the clay oven for bread making has remained largely unchanged, deeply ingrained in Kashmiri culture. On their way back from the mosque, locals pick up freshly made, crisp-on-the-outside, pillowy-on-the-inside, circular girdas and crunchy, thin lavasas for the entire family. As they wait for the shop boys to wrap up their warm breads in yesterday's newspaper, locals swap daily news, essential information and, more often than not, gossip. "These kandurs are experts in extracting information out of you! The conversation will start with an innocent 'Did you hear the news?' and after some raised eyebrows, it will lead to the customer divulging the juiciest bits of news," says food writer and author Marryam H. Reshii, who lives between Srinagar and New Delhi. "Sometimes when my husband takes more than 30 minutes for what is actually a five-minute job of picking up the morning bread, I know he's catching up on all the local news at the kandurwan." Brought up Catholic in Goa, an erstwhile Portuguese colony that is now India's sunshine state, Reshii was fascinated by her Kashmiri husband's bread traditions. They differed vastly from those in Goa, where Portugal's bread-making techniques blended with local ingredients and tastes. "India has a very diverse bread culture, but Kashmir's is wholly unique," she explains. For starters, most breads in Kashmir are cooked in an underground tandoor at a kandurwan, while across India, they're cooked on a pan or baked in an oven. Besides girda and lavasa, Kashmir's bread pantheon includes the croissant-like katlam, kulcha, the bagel-esque, sesame-seed dusted tschowor, the festive sheermal, the flaky bakarkhani and roth, to name a few. "There's a very complex ritual around what one should eat with which bread and at what time of the day. But it's not documented and no one tells you. You simply have to learn by observation," says Reshii. In the morning, girda and lavasa are consumed with noon chai, a savory tea made with milk, butter and salt. The breads are also paired with eggs or butter and jam. In the afternoon, one might eat a tschowor, that's often introduced to outsiders as an equivalent to the bagel. Then there's bakarkhani, served on special occasions. The layered bread is often large, with a diameter that can extend up to 36 inches. It goes well with mutton dishes like lamb rogan josh. Roth, which is sweet, spongy and sometimes studded with dry fruits, is a celebratory food, and a favorite across Hindu and Muslim families in the region. "Every Kashmiri has their favorite bread and is partial to their family kandur,"explains Jasleen Marwah, the chef-founder of Folk, a regional Indian cuisine cafe in Mumbai. Her father hailed from Kashmir so for her, summertime equals Kashmir, and Kashmir equals a warm, pillowy girda. "Our family's morning order of girda was seven. I'd always buy eight so that I could eat a freshly baked one on my way home from the kandurwan," says Marwah. While she enjoyed eating the breads of Kashmir as a child, it was only when she became a professional cook that she realized the sheer weight and heft this culinary legacy holds. "All these breads are as technique-driven as a croissant, bagel or sourdough. For many of them, the process is very similar to making a sourdough," she says. Marwah believes that since much of this tradition is passed down orally and has not been officially documented, few outside the region can truly appreciate it. Now, she and a host of other chefs across India are hoping to change that. On Marwah's menu at Folk, she offers a few Kashmiri breads adjusted in recipe and size for an office-going lunch crowd in Mumbai. Prateek Sadhu, one of India's most celebrated chefs, grew up in Kashmir but was forced to leave his home in the early 1990s when violence escalated. "As immigrants, the only thing we could carry with us was food and language," he explains, as he presents a 14-course meal at his fine dining restaurant Naar, located in the foothills of the Himalayas in India's Himachal Pradesh. One of the courses he offers is the bakarkhani that he serves with five condiments from the Himalayan belt along with smoked pork. Over in Mumbai, at Masque, (#23 on Asia's 50 Best Restaurants List ), chef Varun Totlani has served a variety of breads from Kashmir, including tschowor, katlam and tzir tzcot, which is similar to a rice pancake. On the latest menu, he offers a sheermal-inspired bread and a lamb floss kebab with a gravy of yogurt and cardamom. Over at The Bombay Canteen, in Mumbai's business neighborhood of Lower Parel, Hussain Shahzad has served girda with a Kashmiri-style gucchi or morel preparation. "While our tradition needs to be preserved, it also needs to be interpreted for today's diner. That's the only way it will evolve," says Vanika Chaudhury, the chef-founder of the recently-shuttered and critically acclaimed Noon in Mumbai. Vanika grew up in Kashmir and left home to pursue a career. When she returned years later, to learn more about Kashmir's bread culture from her neighborhood baker, she was promptly told off. "I told him that I was in town for a week and that I'd come every morning to watch and observe. He scoffed and told me that it would take me a minimum of three years to understand them," says Chaudhury. At a collaboration with Silo, London, chef Douglas McMaster and Chaudhury curated a one-of-its-kind 10-course menu that featured an instant hit: bakarkhani layered with shavings of a dried local lemon called gondhoraj. It was served with a koji butter. "Bread is really sacred in Kashmir and that relationship that a family has with their local kandurwan is really special. Having recently moved back home, she is now spending her time researching local food rituals for an upcoming cookbook. "If we don't shout from the rooftops about our own food culture, who will?"

In Kashmir, local bakeries churn out roughly 10 kinds of bread a day, each with its own peculiar ritual and time of day to be consumed.

This region of India has bread that rival France’s

"At the end of a long day, who wouldn't want to pull on some Chicken Crispers socks?"</h1> George Felix Chief Marketing Officer Chili's ....on Chili's launch of its limited-edition Triple Dipper Dream Collection. Dallas-based Chili's says its Triple Dipper—a plate loaded with cheese pulls, burger bites, and sauced Chicken Crispers—went viral on this year, snagging "over 200 million views." Now the company's following that up with an eye-opening (uh, make that closing) marketing stunt.Chili's is about to launch a limited-edition Triple Dipper Dream Collection, featuring a Triple Dipper Bedding Bundle, Big Mouth Bites Eye Mask, and Honey Chipotle Chicken Crisper Socks. The collection will be available in limited daily drops starting Thursday, Nov. 21, at noon ET each day while supplies last, the company says."Chili's fans have been dreaming about the Triple Dipper all year, so we decided to interpret that dream in the most literal way possible with a set that fully embodies this fan favorite," CMO George Felix said in a statement. "At the end of a long day, who wouldn't want to pull on some Chicken Crispers socks, cover those eyes with Burger Bites and cozy up to a Nashville Hot Mozz pillow? As I always say (starting right now), eat well, sleep well, Chili's well." You can find out more, including pricing, by going here .<h2>Get on the list. Dallas Innovates, every day.</h2> 's new and next in Dallas-Fort Worth, every day.

Dallas-based Chili's says its Triple Dipper—a plate loaded with cheese pulls, burger bites, and sauced Chicken Crispers—went viral on TikTok this year, snagging "over 200 million views." Now the company's following that up with an eye-opening (uh, make that closing) marketing stunt.

Dips Its Way to a New 'Sleep Collection' » Dallas Innovates

The holiday season can be a stressful time, and preparing a Thanksgiving dinner can add even more to your plate.If you want to enjoy a tasty Turkey Day dinner this year— without all the work — this list is for you. We've rounded up 10 Colorado Springs businesses offering hassle-free Thanksgiving feasts — including traditional turkey dinners and upscale options like prime rib. Note: Click on the name of each location for more info and to place orders. <h3> Whole Foods Market </h3><h4>Price range: $99.99 - $259.99</h4>This Thanksgiving, Whole Food Market is offering heat-and-serve turkey meals for groups of up to 12 people.The meal includes sea salt & cracked pepper green beans, creamy mashed russet potatoes, classic holiday herb stuffing, and zesty cranberry orange sauce.Whole Foods is also offering prime rib meals, salmon meals and vegan meals. Thanksgiving meals from Whole Foods Market must be ordered by Nov. 26. <h3> Mimi's Bistro + Bakery </h3><h4>Price range: $179.99 - $219.99</h4>Mimi's Bistro and Bakery is offering turkey and ham take-home feasts this Thanksgiving. Choose between herb-buttered turkey and smoked ham with orange glaze. Can't decide between the two? Get both. The meals serve up to 10 people and come with unique sides like cranberry orange relish, carrot raisin nut loaves, and two whole pies.<h3></h3><h4>Price range: $175 - $375</h4>Marigold is offering three ready-to-cook meal options this year that are sure to please your guests. Choose between either a 5lb or 10lb seasoned prime rib with sides including mashed potatoes, mixed vegetables, a garden salad, and accoutrements including horseradish cream sauce and au jus. Another option is the seasoned turkey meal that serves up to 15 people, and comes with all the trimmings, including cranberry sauce. <h3></h3><h4>Price range: $139.99 - $169.99</h4>This year, Tucanos will offer three fully cooked meal to choose from. Have your pick of a whole turkey dinner, or two different turkey breast options. The meals serve between 6 to 8 people and include 3-cheese mashed potatoes, green bean casserole, cranberry sauce, a whole pumpkin pie and homemade rolls. <h3> The Honey Baked Ham Co. </h3><h4>Price range: $75.76 - $201.89 </h4>Whether you're looking to serve a party of 19 or just the family, The Honey Baked Ham Co. has you covered. Get bone-in or boneless glazed ham, turkey breast or both. Each feast includes four heat-and-serve sides of your choice. Side options include maple sweet potato soufflé, double cheddar macaroni and cheese, loaded smashed potatoes and green bean casserole. <h3> The ViewHouse </h3><h4>Price range: $110 - $150</h4>For Thanksgiving, the ViewHouse is offering feasts to-go that serve 4 to 6 people. Pick between their slow-roasted prime rib dinner, or the roast turkey dinner. Both meals come with four sides, including rosemary potatoes, mashed potatoes, stuffing and lots more. Call (719) 394-4137 to place your order. <h3> Golden Corral </h3><h4>Price range: $169.99 - $179.99</h4>Bring the buffet to your home this Thanksgiving with Golden Corral's to-go holiday feasts. Choose between a whole roasted turkey, glazed ham, bone-in pork roast and beef roast meals with traditional fixings and yeast rolls. All meals include one whole pie (pumpkin, pecan, apple or carrot). Must order 72 hours in advance. <h3></h3><h4>Price range: $79.99 - $99.99</h4>Not craving a turkey dinner this year? Safeway if offering fully cooked spiral ham and prime rib meals. Both meals include trimmings such as mashed sweet potatoes, green bean casserole, scalloped potatoes and King's Hawaiian Rolls. The meals require 2 to 3 hours of reheating.<h3> Rudy's BBQ </h3><h4>Price range: $55 - $75</h4>How about a southern-style BBQ dinner for the family? Rudy's BBQ is offering a 3.5-pound smoked turkey breast and 7-pound spiral glazed ham this year. The entrees come cold and include heating instructions. Sides are not included but can be added to orders online. <h3></h3><h4>Price Range: $99</h4>You make the sides and Popeyes will bring the turkey! This year, Popeyes is once again taking online orders for their Cajun-style turkeys. The turkeys, hand-rubbed and infused with a signature blend of Louisiana seasonings, serve 8 to 12 people. Popeyes' turkeys are shipped to your door, making for a convenient and flavorful addition to your holiday meal.

The holiday season can be a stressful time, and preparing a Thanksgiving dinner can add even more to your plate.

Where to get pre-made Thanksgiving meals in Colorado Springs this year

Stoa , the one-year-old cocktail bar with food in the Lower Haight from the team behind Nopalito, just landed on a national list of the best new cocktail bars in the country.Punch Magazine, a cocktail publication for booze nerds and aficionados, just unveiled their 2024 list of the best new bars — a brief list of just five, spanning the entire country."It's 2024, and the bar world is not immune from the algorithmic flattening of culture that has shaped so much of our modern world," the Punch editors write. "While the past few years have seen a steady rise in cocktail quality across the board, there's been a palpable rise in sameness occurring in lockstep."While trends come and go, Punch seeks to honor cocktail spots that more idiosyncratic, bars, they say, "that can tap into the tastes and techniques of the moment and make them [their] own."In addition to honoring Bar Contra in New York, Miami's Viceversa, and a pair of Midwest newcomers, Public Parking in Madison and Cobra in Columbus, Punch bestows high praise on Stoa, calling it "an altar to quiet minimalism."They praise bar manager Yanni Kehagiaras, who previously managed the bars at Nopalito and Liholiho Yacht Club, who created a menu of classics and twists on classics where all cocktails "clock in at four ingredients or fewer." This means that Kehagiaras relies "on his studied expertise and deep understanding of his backbar to find perfect balance. "The fewer the elements, the better," Kehagiaras says.The editors especially call out the Hedge Maza (a personal favorite), a subtle but delicious riff on a Martini with St. George Spirits Terroir gin, green Chartreuse, and Dolin Blanc vermouth. The recipe is here . - 701 Haight Street at Pierce - Open Monday to Saturday at 4 pm

Stoa, the one-year-old cocktail bar with food in the Lower Haight from the team behind Nopalito, just landed on a national list of the best new cocktail bars in the country.

Lower Haight's New Cocktail Spot Stoa Lands on National Best New Bars List

An ice cream concept from India has made its Texas debut: Called Dumont Creamery & Cafe , it's a ice cream chain founded in Hyderabad that now has two locations in the Dallas area.Their first location was Frisco, which opened at 1951 FM 423 at the end of 2023; a second location opened in late October in Coppell at 1535 S. Belt Line Rd. #160.Dumont was founded in 1999 by brothers Vivek and Bhashkaar, and currently has 23 locations in Hyderabad, Bengaluru, and Vijayawada listed on their website .Bringing the concept to Texas are local franchisees and friends Sai Sashank and Tarang Tirumala, who moved to the U.S. in 2005 to attend college.Both have successful consulting careers, but craved a taste of home.Ice cream is the centerpiece at Dumont with more than two dozen flavors , ranging from gourmet to classics to flavors boasting global influences: from Italian-inspired sorbet to a New Zealand-inspired honey ice cream called "hokey pokey."There is vanilla, chocolate, and mint chocolate chip — but also unique options such as cake and jam, an ice cream with a vanilla base, bites of cake, and spiced jam; and kheer, a coconut ice cream studded with dried fruits and nuts — a nod to the kheer rice pudding that's one of India's favorite desserts.A single scoop is $4. They have cups and a cute version of waffle cones: shorter and fatter than usual, to provide a greater ratio of ice cream-to-cone.In addition to ice cream, they have a beverage program with coffee and espresso drinks such as lattes, plus boba tea. There are also special drinks like falooda — an exotic Indian milkshake with rose syrup and vermicelli — as well as limited-edition drinks like iced kheer, a cool beverage version of that same popular rice pudding dessert.Both locations are spacious, bright, and clean, with pale green banquettes at Frisco, and pale blue chairs and tables at Coppell. Both feature an astronaut theme with statues and framed photos and cartoons on the wall. The Coppell location also has a mural dedicated to great moments in Coppell history.

An ice cream concept from India has made its Texas debut, opening two locations in the Dallas area: Called Dumont Creamery & Cafe, it's an Indian ice cream chain founded in Hyderabad, India in 1999 by brothers Vivek and Bhashkaar which has 23 locations in Hyderabad, Bengaluru, and Vijayawada listed on their website.

Global gourmet ice cream chain debuts in U.S. with 2 Dallas-area shops

My family members are dairy fiends. At any point in time, our fridge will be stocked with milk, heavy cream, labne, and at least five different kinds of cheese (but usually more). The one dairy product we never seem to have when we need it is half-and-half. We like to use it in recipes like quiche and mashed potatoes, where we want an ingredient that's richer than milk but lighter than cream, but those recipes aren't ones we make often, and so we don't usually keep half-and-half on hand. For those times when a recipe calls for half-and-half and you don't have it, I wanted to know which substitutions work best. I spoke with Stephen Chavez, senior chef-instructor at the Institute of Culinary Education 's Los Angeles campus, as well as our Editorial Director Daniel Gritzer , to learn more about how to substitute the dairy product. What is Half-and-Half, and When Is It Used? </h2> Half-and-half is a mixture of cream and whole milk and is required by the Food and Drug Administration to contain between 10.5 to 18% milk fat. As a result, it's thicker than milk but thinner than heavy cream. While the name half-and-half implies an equal-parts mixture of milk and cream, that's not necessarily the case: The legal requirements for half-and-half come down to fat percentages, not specific ratios of milk to cream, though as you can probably guess, equal parts milk and cream can get you in the ballpark. Quiche Lorrainerating: cook time: serves:view recipe "Half-and-half can be used in recipes where extra fat is needed beyond the fat content that is found in regular milk," says Chavez, "but not the high-fat content of heavy cream. The combination works great for lighter custards such as flan or the egg custard mixture you would use for bread pudding . Half-and-half is also great for the texture of quiche , French toast, and budino," a rich Italian pudding. Chavez notes that heavy cream is preferred when you're looking to achieve an even richer texture in desserts like crème brûlée . The Best Substitutes for Half-and-Half </h2> Since half-and-half is legally defined by its fat percentage and not by volumes of milk and cream, there are many ways to arrive at the goal. Here are some guidelines for substituting half-and-half by mixing milk at different fat percentages (from whole to skim) and heavy cream. Note: If you're using a lower-fat cream like light cream, you will need to increase the amount of cream relative to the milk (closer to the basic 1:1 ratio by volume that half-and-half's name suggests).<li>Whole milk and heavy cream: From a practical standpoint, an equal-parts mixture of whole milk and heavy cream in place of the exact amount of half-and-half a recipe calls for will generally work, but technically you'll end up making a mixture that has a higher fat content than any half-and-half sold in markets. That's because whole milk is 3.25% fat and heavy cream is at least 36% fat. If you make an equal-parts mixture of those two, you will get a product that is at least 19.625% fat, which is 1.625% higher than the maximum amount of fat in half-and-half as defined by the FDA. Will that 1.625% difference really matter in a recipe? Probably not, but if you're a fastidious person who wants to actually reproduce half-and-half faithfully at home, you're better off using a roughly 2:1 ratio of whole milk to cream, meaning for every 1 part milk you will add 1/2 part cream. This will land you properly in the FDA's half-and-half fat zone (3/4 part cream also works too for a richer result that's still within FDA guidelines). </li><li>Low-fat or skim milk and heavy cream: Blending low-fat or skim milk with heavy cream works just as well as whole milk, and technically you can use the exact same ratio as whole milk for any of these lower-fat options and still get a result that's within the FDA's required half-and-half fat range of 10.5-18%. But, because these milks have slightly less fat than whole milk, the result will be on the low end of that range. By just slightly adjusting the ratio with more cream, you can nudge your mixture into the middle of the FDA's fat range, which is arguably a nice thing to do given fat is delicious; a ratio of 3/4 parts cream for every 1 part low-fat or skim milk works well. </li> Common Half-and-Half Substitutes That Don't Work </h2> The following are common suggestions for half-and-half substitutes, but they're not recommended by Chavez or Serious Eats' culinary team. <li>Whole milk and melted butter: "Butter is made by separating the fat from cream," says Daniel. "Milk and cream are emulsions with the fat suspended in water with proteins and sugars in the mix. When you make butter, the fat coalesces by churning the cream, breaking the emulsion. If you then melt the butter and try to mix it with milk, you won't get half-and-half, you'll just get milk with liquid butterfat floating on the surface, and that will not generally perform the same as something like half-and-half, where the fat is still in an emulsified state." Because of this, we can't rely on butter to reintroduce fat into milk and form a proper half-and-half mixture. </li><li>Buttermilk: While buttermilk might have a similar viscosity to half-and-half, it's actually much leaner, containing around 1% fat compared to the 10.5 to 18% in half-and-half. It's also a cultured dairy product with an acidic tang—it's the culturing, in fact, that gives buttermilk its viscosity, similar to how milk thickens into yogurt. "The acidity of buttermilk makes it a poor substitute for half-and-half for flavor reasons alone," says Daniel. "The low pH of buttermilk, which is around 4.4 to 4.8, means it can make batters and other mixtures behave very differently. On top of that, while they may share similar viscosities, the reasons for that are different, with buttermilk getting it from coagulated proteins due to changes in acidity and half-and-half getting it from fat. As a result, they won't work the same way in all situations." </li><li>Milk and cornstarch: "This combination must be boiled in order for it to thicken, which means that you would have to cook it in a pot before using it in a recipe," Chavez says. "The starch will thicken when cooking but will give you more of a starchy, pudding-like texture rather than the smooth silky texture half-and-half would give you." Daniel echoes Chavez's hesitation about this substitute. "A starch-thickened milk may behave differently in recipes than something like half-and-half," he says. "You may be able to create a similar viscosity using a starch, but the fat content is different and that can make a difference in the final cooking results. It's not a safe substitute." </li> Can You Freeze Half-and-Half? </h2> While you may be tempted to freeze half-and-half to guarantee you always have it on hand, Chavez doesn't recommend it. "Ingredients with a high water content will freeze well, but it is the defrosting process where things go wrong," he says. Once you defrost any dairy product, the fat can separate and the product often takes on a grainy texture. In some cases, this may not have a noticeable impact on your final recipe, but in others, it will. The Takeaway </h2> If the next time you're stuck in the middle of a recipe and looking for a half-and-half substitute, there are a few options that will work. You can use a combination of whole, low-fat, or skim milk and heavy cream in roughly 2:1 proportions of milk to cream by volume (not half and half, as the label implies!).

Half-and-half has many applications in cooking, but it’s an ingredient that not everyone keeps around. We spoke with a chef and our editorial director to learn more about half-and-half’s role in recipes, as well as which commonly touted substitutes work and which don’t.

The Surprising Truth About Common Half-and-Half Substitutes, According to Our Culinary Director (It's Not Half Milk and Half Heavy Cream)

Why It Works</h3><li>Folding a blend of fontina, extra-sharp cheddar, and Gruyère into creamy béchamel sauce results in a rich, deeply flavored mac and cheese with a touch of nuttiness.</li><li>Topping the mac and cheese with buttery panko breadcrumbs before baking gives it a satisfying crunch.</li> I always keep a box of pasta in my pantry and several kinds of cheeses in my fridge. That means that when I have no idea what to make for dinner, I usually end up making mac and cheese. When I'm short on time, it's former culinary director Kenji's three-ingredient stovetop mac and cheese , which is simple, satisfying, and takes just 10 minutes to whip up. But when I have the luxury of time and want to go all out—whether for my own family or for a holiday party—I'll prepare a rich, creamy baked macaroni and cheese , complete with a crispy, buttery breadcrumb topping. Recently, my Birmingham, Alabama-based test kitchen colleague Julia Levy inspired me to try something different: a luxurious autumnal take on baked mac with butternut squash mixed right in with the pasta. In addition to baked and then puréed butternut squash, Julia's recipe calls for not one but three different kinds of cheese: fontina, extra-sharp cheddar, and Gruyère. Each cheese plays a role—the fontina adds silkiness, the cheddar a wonderful tanginess, and the Gruyère its signature nuttiness—and they work together to complement the naturally sweet and earthy flavors of the butternut squash. Before being baked, the casserole is topped with buttery sage breadcrumbs for a crispy topping that tastes and smells like the holidays. The result? A delicious, comforting casserole that my friends and family are already requesting on repeat. And even more great news: The casserole can be prepped and refrigerated or frozen days (or months) in advance, making it perfect for getting ahead on holiday cooking. </h2><li>Use ripe butternut squash. For the sweetest flavor, reach for a ripe gourd. Unfortunately, you can't tell a squash's ripeness by touch, but it should feel heavy for its size and sound hollow when tapped with your knuckles—and when you cut into the squash, the flesh should be a deep orange color.</li><li>For easier slicing, microwave your squash first. Butternut squash can be large and unwieldy. To make it easier to halve, use a fork or sharp paring knife to poke holes all over—then place the gourd on a large plate and microwave on high until just tender enough to cut through easily, three to five minutes. Once it's cool enough to handle, you can slide your knife right in to halve the squash.</li><li>For the creamiest mac and cheese, use a béchamel sauce as your base. As our editorial director Daniel wrote in his béchamel recipe , this luscious French sauce is basically "just milk that's been thickened with a roux made from roughly equal parts of butter and flour," with a touch of salt, black pepper, and grated nutmeg stirred in. As fancy as the sauce sounds, it's very simple to prepare: Make the roux by whisking flour into melted butter, then slowly and gradually add your milk. Simmer until thickened, season to taste, and that's all there is to it.</li><li>Add a touch of mustard. To cut through the richness of the cheese and provide a balanced flavor, we incorporate a touch of Dijon mustard, which gives the pasta a nice sharpness.</li><li>Go all out on the cheese. We originally started with fontina and extra-sharp cheddar, but felt that the mac and cheese needed additional oomph. Though we were worried that Gruyère would make the casserole slightly too funky (if that's really possible), it gave the pasta a pleasant nuttiness that complemented the squash's sweet and earthy flavor, taking it from "great" to "holy cow, this is awesome," according to one taster. Have a favorite cheese you want to use? Feel free to use it in place of any of the cheeses—just make sure it's a semidry cheese like Swiss, Comté, or emmentaler. Avoid moisture-heavy cheeses, such as fresh mozzarella or goat cheese, which may result in a waterlogged casserole.</li><li>Top it with a buttery panko mixture. Mac and cheese is delicious on its own, but it's even better when you garnish it with a topping of herby panko breadcrumbs tossed in butter. As the casserole bakes, the breadcrumbs become golden brown and crisp, giving each bite a satisfying crunch. </li></ol> Editor's Note</h3>The recipe was developed by Julia Levy; the headnote was written by Genevieve Yam. Recipe Details The 1-Ingredient Upgrade for the Creamiest Mac and Cheese</h2></h2>One 2- to 2 3/4 pound (960g) butternut squash, halved and seeded</li></li></li></li></li></li></li></li></li></li></li></li></li></li></li>8 ounces Gruyère cheese (226g; about 2 cups), shredded</li></li></li></h2> Adjust oven rack to middle position and preheat oven to 400°F (205oC). Line a 13- by 18-inch rimmed baking sheet with foil or parchment. Set aside.</li> Rub oil and 1/2 teaspoon of the salt all over cut sides of butternut squash. Place two smashed garlic cloves in each squash cavity and place squash halves cut side down on prepared baking sheet. Bake until easily pierced with a fork, 30 to 40 minutes. Remove from oven and let cool slightly, about 5 minutes. Reduce oven temperature to 350°F (175oC) and, using oven mitts, carefully move rack to top third position.</li> While butternut squash bakes, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring, until just shy of al dente, about 2 minutes less than cooking time indicated on package. Drain pasta and set aside.</li> In the now-empty pot, melt 4 tablespoons butter over medium heat. Once melted, add flour, paprika, pepper, and nutmeg, and whisk to form a paste. Continue to cook, whisking constantly, until raw flour scent is gone, about 1 minute. In a 4-cup measuring cup, combine whole milk and half-and-half. Slowly pour milk and half-and-half in a thin, steady stream, whisking constantly and thoroughly and getting into all corners of the saucepan to maintain a homogeneous texture. Sauce will initially become very thick, then get very thin once all the milk is added. Whisk in Dijon to combine.</li> Scoop out roasted squash flesh (about 3 to 4 cups) and garlic and add to milk mixture in pot. Using an immersion blender, blend squashand garlic into milk mixture until smooth (alternatively, combine squash flesh, garlic, and 2 cups of the milk mixture in a blender; blend until smooth. Stir back to saucepan); bring to a simmer over medium heat. Remove from heat and gradually whisk in fontina and cheddar, about 1/2 cup at a time, until smooth and creamy, 5 to 7 minutes.</li> Fold in cooked pasta to fully coat in sauce, followed by Gruyère and 1 teaspoon salt. Lightly grease a 9- by 13-inch baking dish with butter and scrape pasta mixture into prepared dish and smooth surface into an even layer. </li> Microwave remaining 2 tablespoons butter in a medium microwave-safe bowl on low power until melted, about 20 seconds on medium power. Add panko, sage, and remaining 1/4 teaspoon salt, stirring to evenly coat breadcrumb mixture in butter. Scatter panko all over surface of mac and cheese in an even layer. Place baking dish on a 13- by 18-inch rimmed baking sheet and bake at 350oF on upper-middle rack until browned and bubbling, 35 to 40 minutes. (Ovens can vary; check often to prevent top from burning.)</li> Remove from oven and let cool for 15 minutes. Serve.</li></ol> Special Equipment </h2></h2> To make the squash easier to cut, use a fork or sharp paring knife to poke holes all over the gourd. Place on a large plate and microwave on high for 3 to 5 minutes. Once it's cooled enough to handle, you can slide your knife in easily to halve the squash. Any semi-firm cheeses, such as cheddar, Swiss, Comté, emmentaler, Gruyère, fontina, or Monterey Jack will work here. Make-Ahead and Storage </h2> Butternut squash can be roasted, scooped out, and refrigerated in an airtight container for up to 3 days before blending into the cheese sauce. Mac and cheese can be assembled through the end of step 5, then covered and refrigerated for up to 5 days before baking. Increase baking time by 15 minutes if refrigerating. If you are planning to freeze the butternut squash mac and cheese, we recommend baking it in a disposable aluminum baking pan. Once cooled, mac and cheese can be wrapped in 1 layer of aluminum foil then tightly wrapped in plastic wrap and frozen for up to 3 months. Thaw overnight in the fridge before baking. Bake in an oven preheated to 350oF (175oC) until warmed through.

This luxurious take on baked mac and cheese is our go-to make-ahead meal in the fall.

The 1-Ingredient Upgrade for the Creamiest Mac and Cheese

— we're spilling the on the best happy hours in San Jose.Get ready to drink up with 22 deals lifting spirits. Off the vine EMC Seafood and Raw Bar | Daily, 3-6 p.m. | Pair $8 glasses of house white or red with $2 oysters, $9 sushi rolls, and other bites ranging from $6 to $16. Rootstock Wine Bar | Tuesday-Friday, 3-5 p.m. | Treat yourself to deals on wine, beer, and bites. Hop & Vine | Weekdays, from open to 6 p.m. | We're talkin' $5 wine flights with three wines, $2 off all wine by the glass, and $5 off all beer flights. The food options range from $7-$11; on Thursdays, you can get 20% off all charcuterie boards.Keeping spirits up Straits Restaurant | Weekdays, 3-6 p.m. | Sip on $8 cocktails like their Pomegranate Sparkle with vodka and prosecco or the Pimm's Cup with gin and ginger beer — . Dr. Funk | Monday-Thursday, 4-7 p.m. | Kick off the evening with $12 hand-crafted drinks — — and $9 curry or nacho fries. Five Points | Weekdays, 4-7 p.m. | Choose from $12 drinks like the mezcal-based Daybreaker or cucumber vodka Paloma, and pair with. O'Flaherty's Pub | Weekdays, 4-7 p.m. — this downtown staple offers $7 shots of Jameson, best paired with the spot's .Hungry for meal deals Nomikai | Thursday-Saturday, 6:30-7:30 p.m. | Bring a crew of friends and enjoy a Punch Bowl on Thursdays only, plus fun deals on drinks. The Table | Wednesday-Sunday, TBA-5:30 p.m. | We spy lots of snacks on this discounted menu, plus the $22 One-Hitter Quitter combo that includes a signature burger with a daily selected beer + a shot. San Pedro Social | Weekdays, 3-6 p.m. | Grab $5 beers on tap + well cocktails, plus food deals like the $7 Fried Ravioli and $10 Spicy Chicken Sliders. The Old Wagon Saloon & Grill | Daily, 3-7 p.m.| Say to $6 select appetizers, $4 pints, and $5 well drinks.Biggest bargains </h3> Meso Modern Mediterranean | Weekdays, 3-6 p.m .| Go all in with snacks under $10 — like the falafel bites, kufta meatballs, and crostini — and add an $8 wine, pomegranate mule, or garden margarita. Olla Cocina | Daily, 3-6 p.m. | Indulge on half-price wine and cocktail carafes and half-price pitchers of beer to go along with $5 tacos or the $10 ceviche tostada. SP2 Communal Bar + Restaurant | Wednesday-Sunday, 3-6 p.m. | Dive into $15 apricot-yuzu mignonette oysters on the half-shell, $12 St. Louis-Style Spare Ribs, a rotating selection of $6 beers, and $13 house cocktails. MINIBOSS | Tuesday-Sunday, 5-7 p.m. | It's with deals on food, beer, highballs, and cocktails, but don't forget to on Thursdays when all arcade games are free to play. District Bar | Tuesday-Saturday, 5-6 p.m. + Sunday, 4-6 p.m. | for half-off oysters on the half-shell, $7 select draft beers, $9 cocktails, and bits between $7-$9 like the Crispy Spiced Chicken Wings. Yard House | Weekdays, 3-6 p.m. | Take 50% off select appetizers and pizzas while enjoying $2 off beer, wine, spirits, and cocktails.Late-night gems</h3> Lazy Dog | Weekdays, 3-6 p.m.; Sunday-Thursday, 9p.m.-Midnight | Chow down on a vast variety of bites — like Waffle Cut Parmesan Chips, Brussels Sprouts, and Buffalo Chicken Nuggets — and wet your whistle with an endless list of wines, beer, and well drinks. Rosie McCann's | Daily, hours vary; Sunday, 8-10 p.m. | Go all-in on Ireland with the $10 Rosie's Irish Mule, $6 pint of Guinness, and $14 Irish Nachos. O'Flaherty's Pub | Thursday, 9 p.m.-last call | This pub's $7 deal on Jameson, beers, and well spirits extends to late nights on Thursdays. Yard House | Sunday-Wednesday., 10 p.m.-close | with extended drink deals into the later hours like $2 off beer, wine, spirits, and cocktails. The Continental Bar | Thursdays, 6-11 p.m. | — with $7 drink specials during Chill Thursdays at this popular nightlife spot. Let us know so we can expand this guide. Host at home</h3>Shop our favorite happy hour essentials to host friends for a drink at your place: <li>Craft delicious drinks at home with syrups and mixers made from fresh ingredients. </li><li>No clue how to put together a charcuterie board for your next event? No worries, here's a helpful road map that you can use for everyday hosting!</li><li>Try these alcohol-free sparkling beverages available in six organic flavors and made with nourishing, regenerative ingredients that help you tap into your inner power.</li><li>The Elevated Craft Cocktail Shaker promises no more leaks and has a built-in measuring system.</li><li>This set of six colored wine glasses reminds us of Estelle stemware — </li><li>Pair your colorful wine glasses with a colorful decanter that's an Anthropologie best-seller.</li><li>Keep wine and champagne cold in a marble wine chiller </li><li>An electric wine opener makes opening bottles smooth and stress-free. </li>

Go bargain hunting with our San Jose happy hour guide, which highlights drink specials and food discounts throughout the city.

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