MyTake: What We Learned This Week— 9/16 to 9/22
We’re seasoned pros at all things crabs, pork, and clams.
Today is the last day of summer, and while the Internet was going wild over Mayochup, we were reminiscing on all our favorite summer flavors and looking toward autumn produce. We spent our summer cooking all the juicy tomato salads (even though you can still cook with out of season tomatoes with this smart trick), sweet and savory peach recipes, and all the summer squash dishes. That said, we also can’t wait to dive into all the fresh fall flavors. This week, we threw together our ultimate Aldi fall shopping list, made note of these decadent mushroom recipes (because it’s mushroom season y'all), and marked a few outrageously delicious fall salads for meal prepping. We’re ready for anything this season has to offer.
Obviously, we’re not alone in celebrating the onset of the season. Dairy Queen is kicking off autumn with their first ever Fall Blizzard Menu featuring returning favorites like pumpkin pie and Reese’s, and tossing in a brand new flavor to mix things up. We already have plans to taste the new Snickerdoodle Cookie Dough Blizzard as soon as the menu drops September 22 (seriously, it’s a meeting booked on the staff calendar). Another important date to mark on your own calendars—International Coffee Day, which falls of September 29, and you can snag a warm cup of Joe at some of your favorite coffee retailers.
If you can’t get enough of the sweet stuff, Nestle Toll House crafted the most perfect Halloween cookie dough. The Monster Munch dough is made from oatmeal cookie dough with peanut butter and chocolate pieces, and topped with candy-coated chocolate. It’s a cookie with something for everyone. Though not overtly fall-themed, Panera Bread is also making sure they have something for everyone in launching a new customizable mac & cheese option last week. Sounds fine enough, but to give you the real deal on customization, we shared a former employee’s tips (surprise, it’s me!) to truly hack the Panera menu.
OK, so what did we really learn that can be brought back into the kitchen this week? Writer Corey Williams provided a few grade-A tips to safely cut a spaghetti squash, and writer Elizabeth Laseter gave us the 411 on the difference between pork loin and pork tenderloin (yes, there’s a difference, and it’s not marginal). Plus, writer Gillie Houston taught us all the ways to clean and cook crab like a pro—covering everything from perfect crab cakes to crab rolls. And if you’re more of a bivalve kind of person, she taught us all her secrets to cleaning and cooking clams like a pro. We can’t wait to dig into buttery bowls of clams and tomatoes with angel hair pasta or petite clam-stuffed mushrooms for game days.
Speaking of game days, it’s college football season and that means you need epic tailgating recipes. If you’re tailgate begins before the clock strikes noon, grab yourself a mimosa and look no further than our recipes to help you survive early morning tailgates. It’s almost game day, so get to it!