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Who: Nik Sharma, food writer for the San Francisco Chronicle and A Brown Table
Where: Glenview neighborhood of Oakland, CA

Nik Sharma is a food writer, commercial and editorial food photographer, and pastry cook. His beautiful blog, A Brown Table, won the IACP (International Association of Culinary Professionals) award for Best Photo Based Culinary Blog in 2015 and 2016. He also writes a regular column for the San Francisco Chronicle and is currently working on his first cookbook with Chronicle Books, due out in fall 2018.

Born in Bombay into a family that has two very different cultures, Nik was very influenced by his childhood culinary experiences. “My father is Hindu and vegetarian and my mother is Catholic and non-vegetarian. So from a very young age I learned how to pair different foods. Today I like to play with mixing flavors and techniques from different countries and cultures.”

A project Nik is looking forward to is a series of monthly dinners he will be hosting and cooking, starting this coming spring. The idea is to bring people together around the table to connect with each other, to create and strengthen the local community. “My food is just one aspect of the supper club; it’s going to be more about how we can support and encourage each other as a local community.”

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If you’ve ever perused Pinterest for recipes, you probably know about Mississippi Roast. A mouth-watering Internet sensation, Mississippi Roast is made by cooking chuck roast in a slow cooker with a stick of butter, powdered ranch dressing, powdered gravy or onion mix, and pepperoncini. Fans write about Mississippi Roast as if it’s the best thing they’ve ever eaten.  If you’ve been salivating over Mississippi Roast, but haven’t tried it due to the long list of artificial ingredients in powdered mixes like ranch dressing, this is your lucky day.

Mississippi Roast, meet PRIMAL KITCHEN™ Ranch Dressing. PRIMAL KITCHEN™’s all-natural ranch transforms Mississippi Roast into a healthy, wholesome meal with no artificial or questionable ingredients. The dressing flavors the meat and creates a tangy, incredibly rich sauce with hints of dill and chive.

Simply put the meat in the slow cooker, sprinkle in some pepperoncini, pour the dressing on top, and you’re good to go. This is Mississippi Roast as it should always be eaten.

Servings: 6

Time in the Kitchen: 5 minutes to put ingredients in slow cooker, plus 6 to 8 hours cooking time

Ingredients

• 1 boneless chuck roast, 3 to 4 pounds (1.4 kg to 1.8 kg)
• 1 teaspoon kosher salt (5 ml)
• 1/2 teaspoon ground black pepper (2.5 ml)
• 1 tablespoon butter, cut into small cubes (15 g)
• 8 whole pepperoncini or 1 cup/150 g chopped pepperoncini
• 1 bottle (8 fl oz) PRIMAL KITCHEN™ Ranch Dressing (237 ml)

Instructions

Rub the salt and pepper all over the roast.

Place the roast in a slow cooker set on low. Scatter butter cubes on top of the roast. Scatter pepperoncini on and around the roast. Pour PRIMAL KITCHEN™ Ranch Dressing over the roast. Cook 6 to 8 hours, until the meat pulls apart easily with a fork.

Slice or shred the meat. Pour the sauce in the slow cooker on top of the meat. (If the sauce has separated and seems oily, whisk the sauce in a bowl before pouring over the meat. If the sauce seems too runny, pour into a saucepan and simmer 10 to 20 minutes to reduce and thicken).

If desired, serve the roast with more pepperoncini, plus fresh dill or chives.

The post Mississippi Roast appeared first on Mark’s Daily Apple.

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Herbed Citrus Salad with Tahini Dressing and Greens

(Image credit: Elizabeth Stark)

In these deep days of winter we have one bright glimmer: citrus season! Here we’ve gathered 12 recipes to bring some sunshine to even the gloomiest winter day. Start with classic lemons and oranges, then dive into pomelos, yuzu, and blood orange. Sweet, tart, sour, and piquant — citrus comes in many tastes and adds an important zing of acid to all of your sweet and savory dishes.

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Sports! Even if your team didn’t get to the Super Bowl, we’re guessing you can still get behind these adorable football-themed decorations.

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Originally Posted At: https://breakingmuscle.com/feed/rss

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Originally Posted At: https://breakingmuscle.com/feed/rss

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It’s a fairly widely acknowledged truth that half the people at any given Super Bowl party are there for the food. After all, odds are pretty good that your team isn’t one of the two playing in the big game, and the commercials aren’t that much of a draw. So when it comes down to it, for most guests, a Super Bowl party is mostly a social excuse to eat snacks — and I see absolutely nothing wrong with that.

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Originally Posted At: https://breakingmuscle.com/feed/rss

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Originally Posted At: https://breakingmuscle.com/feed/rss

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If you thought IKEA couldn’t get any better, you thought wrong. On February 8, the biggest IKEA in North America will open in Burbank, California. The biggest, we say!

At 456,000 square feet, the new IKEA Burbank edges out the 450,000-square-foot store in Schaumberg, Illinois, as North America’s largest, but falls short of the world’s largest, in Seoul, South Korea, where shoppers can traipse through a 625,000-square-foot store. (Most branches in the U.S. are under 400,000 square feet.)

Looming like a colossal yellow and blue Lego toy between Interstate 5 and the Verdugo Hills, this ginormous outpost of the Swedish retailer promises to stock the chain’s complete inventory. Everything. Smaller stores have to edit, apparently.

(If you’re wondering what will happen to the other store down the street, an unaffiliated company is looking to turn it into an apartment-retail hybrid space.)

We strapped on some comfy walking shoes and did a walkthrough earlier this week while the paint was still drying inside. Here’s what we saw and learned on our hike.

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