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A True Classic

A True Classic

The food is great, the service is friendly and the atmosphere couldn't get any better! Lansky's offers great lunch discounts and generous portions! my favorite it their crispy beer battered chicken breast sandwich comes with chipotle bbq sauce, bacon and chedar!!!! yummmm


Best Meatloaf Recipe

This meatloaf is truly the best I have ever tasted! It’s inspired by the famous Claim Jumper meatloaf. The restaurant boasts huge portions of classic recipes, and this is one of their signature dishes. The last time we went out for dinner there, my husband got the meatloaf. I can’t even remember what I got, because all I can remember is the bite or two from my husband’s plate. I kept wishing I had ordered it too! the flavor was so perfect that I knew I needed to go home and figure out how to replicate it. This is pretty darn close, with rich sauce, chopped veggies and lots of smoky flavor. My entire family loves this meal and asks for it all the time.


25 Classic Recipes Every Southerner Should Know by Heart

Southerners have more than mastered the art of the flaky, buttery biscuit. In our book, we&rsquove made it a true Southern staple. And, if you ask us, there&rsquos nothing better on a Sunday morning breakfast table than a tray full of warm, flaky biscuits waiting to be buttered and thoroughly enjoyed by the whole family. Talk about a morning treat! Always ready to be filled with everything from eggs and bacon to jam, a plate piled with breakfast biscuits is truly a morning blessing in the South.

With that in mind, the Southern Living Test Kitchen set out to find the most standout buttermilk biscuit recipes from across the South so we could bring you what we fully believe is the very best. To find the perfect buttermilk biscuit formula, our Test Kitchen experts whipped up hundreds of biscuit recipes to land on our all-time best batch of buttermilk biscuits. They're amazing. In fact, we&rsquore willing to declare that they're the best biscuits ever. But, don&rsquot just take our word for us. Why not whip up a batch for yourself? Here we demonstrate exactly how to prepare this tasty homemade treat.

Whether you're on the side of fluffy vs. flaky or butter vs. lard, this homemade biscuit recipe will please every Southerner you know. Top these warm, soft biscuits with a pat of butter, a drizzle of honey, some freshly made sausage, or a hearty helping of Chocolate Gravy &ndash we don't discriminate. This delightful biscuit recipe is perfect for serving at breakfast with a plate full of eggs or as a side for lunch and dinner. (Trust us, you'll want to eat these biscuits at all three meals and anytime in between!) Be sure to make at least one full batch, because these buttermilk biscuits are sure to go fast.


The Manhattan is an acquired taste for some

I think the Manhattan is an acquired taste. When we made a batch for recipe testing purposes (hey, it’s my job, what are you gonna do?) I think it was the first time I actually LIKED a Manhattan. We also stumbled on a little addition that is optional and not a classic ingredient, but will sweeten up the drink a bit if you like that.

This little trick adds sweetness and complexity to your Manhattan

What is the secret ingredient? Cherry juice. Specifically, just a few drops of the syrup from the jar of Luxardo Maraschino cocktail cherries. Don’t get these original Italian cocktail cherries confused with the bright red dye colored American maraschino cherries. Luxardo cherries are sour Marasca cherries preserved in Luxrado Liqueur, which is made of the cherries themselves. Luxardo cherries are chewy, sweet, and taste like actual cherries.


What’s the best tequila for margaritas?

Many sources say tequila blanco is best for margaritas. Tequila blanco (or “new” tequila) has been aged less than 2 months and has that classic tequila burn. But tequila reposado also works! Here’s our preference for the best tequila for margaritas:

  • Tequila reposado is aged longer, at least 2 months. This gives it a more nuanced flavor than tequila blanco, with notes of vanilla and oak. We like this drink best with reposado, but you can use whatever you prefer!
  • Either way, try to find a mid-price range tequila. You don’t want to be making this drink with the cheap stuff!

There are many ways to serve ceviche. Here are some of our favorites: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.

Chile tends to be known for inexpensive reds, but the real secret is the country&rsquos terrific Sauvignon Blancs. The cold winds off the Pacific give Sauvignon Blancs like this one a finely-tuned citrus zestiness, perfect for ceviche (something else they do extremely well in Chile).


Ingredients

  • PUFF PASTRY:
  • 1/2 of a 17 1/4-ounce package (1 sheet) frozen puff pastry, thawed
  • CREAM FILLING:
  • 1/4 cup granulated or superfine sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1 cup half and half or light cream
  • 2 slightly beaten egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/4 cup whipping cream
  • GLAZE:
  • 2 cups sifted confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 2-3 tablespoons boiling water
  • FRUIT PRESERVE OR JAM FILLING: (optional)
  • 1/3 cup seedless raspberry or strawberry jam or preserves
  • CHOCOLATE DRIZZLE TOPPING:
  • 1 1/2 tablespoons melted semisweet chocolate

Recipe Summary

  • 3 (1-lb.) packages fresh collard greens
  • 12 smoked bacon slices, chopped
  • 2 medium-size yellow onions, chopped
  • 3 garlic cloves, minced
  • 3 cups reduced-sodium chicken broth
  • ¼ cup apple cider vinegar
  • 2 tablespoons honey
  • 1 (12- to 16-oz.) smoked ham hock
  • Kosher salt
  • Freshly ground black pepper

Remove and chop collard stems. Chop collard leaves. Cook bacon in a large Dutch oven over medium heat, stirring occasionally, 12 to 15 minutes or until almost crisp. Add onion, and sauté 8 minutes or until onion is tender. Add garlic, and sauté 1 minute. Stir in chicken broth and next 2 ingredients add ham hock. Increase heat to high, and bring to a boil. Add collards in batches. Reduce heat to medium-low cover and cook 2 hours or to desired tenderness. Remove meat from ham hock chop meat, and discard bone. Stir chopped meat into collards. Season with kosher salt and freshly ground pepper.


British recipes

Classic British dishes such as toad in the hole and fish pie.

Mini pork pies with piccalilli

Hoel Levieil from London restaurant Frizzante shares this picnic-friendly pork pie recipe, which was voted our users’ favourite Jubilee recipe idea

Herby toad in the hole

This family favourite marries meaty sausages with robust herbs and traditional, comforting Yorkshire pudding

Crispy topped Cumberland pie

This crisp, potato-topped pie is slow-cooked and inexpensive to make. It's a great family meal but smart enough for entertaining too

Cherry & almond tarts

These mini Bakewell bites combine pastry and cake are designed for making in batches and cooking from frozen

Classic summer pudding

Celebrate gorgeous seasonal strawberries, raspberries, blackberries and redcurrants with this set basin brioche pud

Roast beef with caramelised onion gravy

Rare roast topside is the ultimate centrepiece - make it extra special with Marmite and sweet onion gravy

Roast lamb with spring herb crumbs

This iron-rich dish is ideal for a weekend with family and friends

No-fail Yorkies

Perfect for mopping up gravy, these soft but crisp Yorkshire puddings will rise every time thanks to a great batter

St Clement’s pie

A very British version of Key lime pie - an indulgent, creamy tart with tangy oranges and lemons

Beef, ale & parsnip pudding

A traditional steak and ale pie with suet pastry. Make the filling the night before then steam the pudding the following morning for a delicious Sunday lunch

Scampi with tartare sauce

Crispy beer battered langoustine or prawn tails with a mayo-based dip of gherkins, capers and herbs


Noriben, a true Japanese classic

There are some dishes that are so basic to make that they barely ever get mentioned in cookbooks. Noriben (the word comes from nori and bento mashed together) is one of them. It's a really basic bento, consisting of just 3 or 4 ingredients: rice, nori seaweed, soy sauce, and often dried bonito flakes. It's tasty and inexpensive. It was standby for my mother when there was nothing else in the house except for a few pantry staples, and she had to make bento for two of the kids plus my father.

Whether or not you'd like noriben or not depends on whether you like the sea-taste of nori and soy sauce. It's one of those things that Japanese people tend to think that only a Japanese person could really love. It makes most Japanese people feel very nostalgic.

For the sake of nutritional balance you might want to have other, not too salty things in your bento box with noriben, such as steamed vegetables, chicken, fried tofu, or a piece of grilled fish.

How to assemble a noriben

  • hot rice (brown or white)
  • a couple of sheets of nori seaweed
  • 2 cups or so of dried bonito flakes (katsuobushi)
  • soy sauce

Sprinkle the bonito flakes with a little soy sauce and mix with a fork or chopsticks. Rip up the nori into small pieces.

Fill the bento box about halfway up with rice. Put a layer of bonito flakes on evenly on top. Sprinkle with a little more soy sauce if it looks too dry.

Put a layer o nori seaweed on top evenly. If the nori tends to fly around, press down lightly with moistened fingers.

Repeat with another layer of rice, bonito flakes, and then a final layer of nori.

For an even simpler version, omit the bonito flakes. After topping the first layer of rice with nori, sprinkle with enough soy sauce to moisten the nori but not soak the rice through. Repeat with another layer of rice and nori, and sprinkle with soy sauce again.

Unlike the usual procedure where you let the rice cool down before closing the bento box, you can close up a noriben while it's still a bit warm. The nori will become rather moist, but that's all good - it's quite delicious that way.

One word of warning: be sure to check your front teeth after consuming a noriben - you may be sporting a few black spots on your smile.

The photo at top has a smiley face made of takuan pickles, which is strictly optional.

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