There is simply no salad quite like a chip salad. And that is a sentence I've repeated to nearly all my friends at this point. It’s not stale party mix full of rejects that surface at the end of the night. It’s not the inevitable Gardetto’s journey where rye chips go first, all others last… or never. This is a melange of unexpected flavor combos, both high brow and low brow (but mostly low brow). Inspired by Zapp's voodoo flavored chips that combine salt & vin, BBQ and jalapeño into one, and the Midwest tradition of calling things “salad” (see: cookie salad), this is your YOUR party mix featuring all the best players in the game.
Read MoreI refrained from including the word smoked in the title of this recipe, as I encourage you to cure your own and don’t expect you to have a smoker. BUT any cured salmon works! Gravlax, lox, smoked salmon, nova etc.
Read MoreI got lazy and didn’t measure out all the exact quantities for each ingredient, mostly because I believe in you. And because Caesar is personal. I want you to build this and adjust according to your own Caesar tastes.
Read MoreLike NYC street pretzels, just soft and with flavor!
Read MorePeople of the Midwest make everyone not from the Midwest look like an unexperienced dip maker. Seven layer, one of my favorite dips growing up in that part of the country (aside from appetizer-style cheese balls, of course), is just another excuse to scoop a lot of good things up with a chip.
Read MoreYou know, the one that comes on top of the little iceberg/radish/shredded carrot salad at your favorite sushi spot. Although this is technically a salad dressing, it’s thickness warrants some veggie dipping, or even to be spooned over fried rice.
Read MoreBagged popcorn has become wildly mainstream these days—it’s convenient to buy marked up bags of popped-a-while-ago stuff when you’re craving a warm, movie theatre-esque snack. But if you have 10 minutes and the foresight to buy some kernels, you will be rewarded.
Read MoreHere to grace you with yet another Midwestern-style cheese dip. Or what some of my greatest idols call “a mayonnaise-based salad” because there are… peppers and pickles in it.
Read MoreFlavor-packed beauties worth having in your fridge for late night snacking or making a few days before friends arrive. Bonus? Dunking bread in the infused olive oil once the Castelvetranos run out.
Read MoreCreamy and dreamy yet fluffy and light, every single time. The only caveat? You must overnight soak the chickpeas. That’s what makes this recipe so good, and ensures *luxe* texture and the best flav.
Read Morei slather this on everything. store it in the refrigerator, and the butter solidifies perfectly to spread easily on toast, apples, pancakes, celery, everything.
Read MoreEasy, aromatic pickled veggies. Snack on them with a negroni during happy hour, throw them on sandwiches.
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