So THIS Is Why We’re All Obsessed With ‘Plate Up’ Videos On TikTok

Posted on 03/01/2024 by Boris Clair

Right, I’m going to share a secret with you and I would prefer it if you didn’t judge me. If I can’t get going with cleaning or cooking at home, I watch other people doing it on TikTok and it gives me the motivation to get moving with my own duties.

Take for example, last Sunday. I really wanted to make a roast dinner. Of course, this takes a long time, a lot of different dishes, and is a whole effort. So, to get myself in the mood, I watched some of my favourite “plate up” creators on TikTok put their meals together on the plate and somehow, between the steam of the hot food, the delicate placement on the plate and the gravy being poured over all of it just put me right in the mood.

It turns out, I’m really not alone. Lots of us can’t get enough of these videos and according to HelloFresh, 270 million of us find ourselves enchanted by these cosy videos.

Why are plate up videos on TikTok so popular?

To truly get to the bottom of the psychology behind “plate up” videos, HelloFresh asked Consultant Counselling Psychologist Dr Ritz for her thoughts on the phenomena.

“There is a huge fascination of watching people cook on social media. It could be from gaining inspiration, building confidence or relaxing through the value of cooking and food. We can understand these trends from various psychological perspectives such as social cognitive theory, belonging and coping,” she explains.

And these are the main theories she outlined behind the trend:

Social Cognitive Theory:

“Social Cognitive Theory suggests that individuals learn by observing others. Viewers may be learning new cooking techniques, recipes, or gaining confidence in cooking by watching others. The social aspect of the trend aligns with theory’s emphasis on social learning through modelling.”

Mirror Neuron System:

“The Mirror Neuron System suggests that individuals have neurons that fire both when performing an action and when observing someone else perform that same action. In the context of cooking videos, viewers might experience a form of neural resonance, feeling a connection to the actions they observe and potentially triggering positive emotions.”

Belonging to a Community:

“Participating in or observing trends can create a sense of community among individuals who share similar interests. It contributes to the development of virtual communities centred around cooking and food, where people can exchange ideas and tips.”

Coping Mechanism:

“Watching cooking or meal preparation videos can serve as a form of relaxation and distraction. The repetitive and methodical nature of the process can be soothing, providing some respite from stress or daily challenges.”

Who knew it was more than just mindless viewing?

6 Unexpected Signs Your Pub Pint Glass Is Actually Filthy

Posted on 19/12/2023 by Boris Clair

’Tis the seasons for good food, great company, and yes, a trip to the pub. But as John Cutts, a glass expert at MeandMyGlass.co.uk, says, “it’s easy to get carried away with the celebrations without realising the pint glass you’re drinking from hasn’t been cleaned properly.”

Signs of dirt and oil aren’t always immediately visible when you get a glass, Cutts shared. Instead, telltale bubble and foam patterns might be a better way to give the grime away.

In fact, “A filthy beer glass can be easily identified if bubbles start to cling to the side and if the foam leaves an unusual pattern after taking a sip,” Cutts says.

So, we thought we’d share some of his tips:

1) Bubbles might cling to the side of your glass

This can be a sign of soap residue or grime, Cutts says. The bubbles cling onto the residue on the inside of the glass, causing them to gather on the side of your pint.

2) Look at the foam pattern on the glass

This is known as the “lacing test,” Cutts shared. “Once the glass has been filled and you’ve taken your first sip, take note of the pattern that forms. The lacing that the head will form should be even around the side and create rings as you continue to drink. Any unusual patterns indicate a dirty glass,” he shared.

3) A flattened head that goes away quickly

Nobody likes an overly foamy head ― but “if the head instantly flattens after being poured, it’s a sign that you’ve received a dirty glass,” Cutts says.

4) Check for particles at the bottom of your glass

Okay, it sounds obvious, but Cutts says that if you’re not sure about the state of your glass, checking the bottom of the pint for residue could be illuminating.

“Before taking a sip, lift the glass so you have a full view of any particles floating at the bottom,” he advises.

5) A discoloured rim

Discolouration around the rim of your glass could mean it’s still for some oil lingering on it, Cutts warns (delicious). “Visible marks like fingermarks and lipstick stains are also signs to be wary of,” he warns.

6) It’s all in the taste

Lastly, the final test is how your drink tastes. “If any of the obvious signs aren’t showing, the final and most prominent way to test a dirty glass is the taste of the beer itself. Make sure to have a small first sip to begin with so you’re not washing down a dirty pint,” Cutts warns.

Ah, the joys of socialising…

Protein Isn’t Just For The Gym. Here’s How Much We All Need

Posted on 10/01/2023 by Boris Clair

A stroll through a grocery store used to include lots of packages touting the sought-after term “low fat.” Years later, it was replaced with exciting-looking “low carb” claims.

These days, “high in protein” is a benefit you’ll see touted on lots of products, whether that’s protein powder, bone broth, salty snacks or ready meals. But people are more confused than ever about how much protein they should eat.

How much protein do you really need? We spoke with experts who explained its importance, why it’s not a one-size-fits-all nutrient and how to figure out what your body needs.

Why you need protein

It’s a pretty simple situation: Protein is good for us, and we ought to eat some every day. What’s most important to remember is that our body really does need what protein provides.

“Most people think of eating protein simply to maintain or help improve muscle size, but it does far more in our bodies,” says Michael J. Ormsbee, a Florida State University professor in the department of nutrition and integrative physiology and director at the Institute of Sports Sciences and Medicine. “Proteins serve as enzymes, hormones, receptors, signalling molecules and much more.”

Because protein is not something our bodies keep in reserve, like body fat, it’s a daily essential, explains Floris Wardenaar, an assistant professor at the College of Health Solutions at Arizona State University. “Protein provides essential amino acids, which we need to consume as part of our daily diets,” he says. “That’s because the body constantly breaks down protein to create the building blocks for new protein, resulting in a loss that needs to be replaced with food.”

If you notice that you feel fuller after a protein-rich meal, you’ve discovered another of protein’s benefits. “It keeps us satisfied and fuller for longer,” says Jane Burrell, an associate teaching professor at Syracuse University.

What’s the magic number?

How much protein is enough to realise all of these benefits? As a basic guideline, the US Food and Drug Administration recommends that adults consume 50g of protein a day as part of a 2,000-calorie diet. The British Heart Foundation puts it this way: most adults need around 0.75g of protein per kilo of body weight daily (45g for the average woman, or 55g for men).

Some experts take a more nuanced approach. “Adequate protein intake isn’t one number or target to hit, but more of a range that depends on your age, sex, overall health and lean body mass,” says registered dietitian Jaclyn London.

“A generally healthy person who’s not very active should consume 0.8 to 1g of protein for each kilogram of body weight a day as a minimum,” she advises. (That would be about 68g of protein for someone who weighs 68kg.)

“Someone who’s super active with things like running, cycling or training for an endurance event will require more, about 1.2-1.7g/kg per day,” which would be from 82 to 116g of protein for a 68kg person, she continued. “When I’m working with individuals who are active and generally healthy, I typically recommend something closer to 1.2g/kg per day to 1.5g/kg per day.”

Not all proteins are created equal. Consider the amount of cholesterol in bacon and eggs, compared to vegetarian-based proteins or even chicken or fish.

The best protein sources

“Proteins can not only be found in animal-based foods, but also in plants,” says board-certified naturopathic physician Dr. Kellyann Petrucci. “In fact, some studies have indicated that getting protein from non-meat sources could actually be better for your health. Think low-fat dairy products, fish, beans and soy. These foods are delicious, and they may even help lower blood pressure and cholesterol levels.”

Pay attention to fat content, which can go hand-in-hand with high-protein foods. “Not all protein is created equal,” Petrucci says. “Bacon, sausage or processed meats might be high in protein, but they’re also high in saturated fat, which could be harmful for your heart.”

Finally, food is always better than a supplement or a powder, London says. “When it comes to meeting your nutritional needs, dietary supplements are meant to be used only to fill in the gaps from what might be missing in your diet, not to take the place of attempting to meet nutrient needs through food sources.”

High-protein foods

Protein content in foods (30g/one ounce portions unless noted), according to Johns Hopkins Medicine:

Beef or turkey jerky: 10 to 15g of protein
5 ounces Greek yogurt: 12 to 18g of protein
Roasted edamame: 13g of protein
3/4 to 1 1/3 cup of high-protein cereal: 7 to 15g of protein
Meat or fish: 7g of protein
1/3 cup of hummus: 7g of protein
2 tablespoons of peanut butter: 7g of protein
1 egg: 6g of protein

Spreading out your protein intake

How much protein you eat is important, but so is when you eat it. “I encourage people to aim for 15 to 25g of protein each time they eat,” Burrell says. “If you eat that amount of protein only at lunch and dinner, but not at other times of day, you might be left feeling unsatisfied or hungry.”

You need to get enough calories overall to give that protein what it needs to be most effective, she adds. “I work with college students, and many will be on high-protein diets, but they don’t eat enough calories overall,” Burrell says. “For protein to be used to build new proteins, first you need enough calories. Otherwise, your body will just use this extra protein for energy. And if carbohydrate intake is low, your body will break down functioning proteins and use some of those amino acids to make glucose in order to maintain blood glucose.”

Popular myths about protein

There’s a lot of misinformation out there about protein, experts says. Here’s one example: “We still hear that protein causes kidney damage,” Ormsbee says. “The data simply do not support this.”

On its own, protein can’t make you bulk up, either, they agreed. “One misconception about protein is that eating it means you’ll get big muscles,” Petrucci says. “In fact, muscle growth is a complicated process that takes into account protein consumption, exercise and hormones. Athletes may have higher protein needs compared to their peers, but eating this way doesn’t mean they’ll get bigger muscles.”

In fact, smart protein choices are an important part of a nutritious diet. “It’s an absolute essential component of meals and snacks, especially for people looking to adopt small-but-impactful strategies or habits that can result in weight loss or weight management over time,” London says.

‘It’s Never Been A Better Time To Be Someone Who Doesn’t Drink’

Posted on 08/01/2023 by Boris Clair

I first removed alcohol from my life around 2015. I have alcohol use disorder, which is how I came to reckon with my relationship with the substance.

This was at a time in New York when alcohol-free cocktails were starting to be taken more seriously. I’m lucky that my alcohol use disorder doesn’t present in a way that makes me uncomfortable being in spaces where alcohol is also being served. So, serendipitously, I entered into the phase of my life where I was no longer drinking alcohol, right when some changes were happening with alcohol-free options.

Bartenders were pushing against the boundaries that had previously limited “mocktails” to unbalanced, syrupy juices. The imagination of the drinks world was moving beyond the Shirley Temple. For someone who wrote about food and drinks and so whose job required her to, in part, be dining out and picking up on what was going on in bars and restaurants, this was impossible not to notice.

“I appreciate things like Dry January, [but] it’s important to remember that sobriety has likely been painful for those with substance use disorders. They make a hard decision every day to stay sober.”

– Julia Bainbridge

Beverage menu real estate was being given to alcohol-free drinks ― those drinks were being given fun names, just like the cocktails were ― that all showed a level of care and intention. So I got in my car and drove cross country a couple of times; that’s how I did research for my book, Good Drinks. It was so clear that something was happening, and I just wanted to celebrate it. It was certainly happening in New York; I guess I wanted to see if it was happening coast to coast.

I really cast a wide net. I wanted to be on the ground, tasting with people and talking to people. There was just such passion and talent across the board, even in smaller towns that you wouldn’t anticipate. So with the book, I almost struggle with saying I wrote it. It rests on the work of professional bartenders, who were the ones thinking about and developing these beverages, and I’m lucky that they allowed me to capitalise on that newfound energy and take a snapshot of what adult alcohol-free drinking was looking like around the country at that point in time.

Something I saw was bartenders who had come to not drinking themselves, and a light bulb kind of going off the next time they looked at their offerings, deciding that they wanted to better serve people like themselves or their friends who no longer drank alcohol, but still enjoyed the pleasure of a good drink.

I think we almost do these drinks a disservice by comparing them to cocktails. Stop worrying about whether or not it tastes akin to an alcoholic version of the drink and just focus on whether or not it tastes good, you know?

I’m lucky to currently live in New York, where you’re sort of hard-pressed to find a restaurant that’s not being more thoughtful about that. It’s never been a better time to be someone who doesn’t drink.

And when it comes to the drinks themselves, most of the spirits, the non-alcoholic spirits on the market, are not meant to be drunk neat, or without some kind of mixer, even if that mixer is just tonic or soda water. And I think brands have done a good job of showing consumers how to use these products via recipes on their websites, but you have to know to seek out that information. And many people don’t; I wouldn’t if I weren’t, in essence, studying this category. I would encourage people to go to the websites of the products they buy to get some guidance.

So that said, just like consumers need to be educated about how to use these products, so do professional bartenders, and not all of them are taking that on. Someone who is skilled at making classic alcoholic cocktails won’t necessarily be skilled in this realm because the liquids themselves operate differently. It’s not a plug-and-play situation. By which I mean you can’t necessarily substitute two ounces of alcohol-free gin for the gin and a cocktail recipe.

“I’m not anti-alcohol. … It’s pleasurable, and it’s fine for those who can manage it consistently well. But I’m also glad that there’s increasingly more room to talk about the many and nuanced ways in which it’s hard to do that.”

But in these past few years, brands really are showing up strong. I think wine, in particular, is improving as the technology has improved, to allow for gentler dealcoholisation methods. Alcohol-free wines are getting legitimately good. And some even are able to carry through a subtle varietal character. And that’s hard, that’s hard to do. But finally, we just have people actually putting money and effort into this. I think we’re going to see more functional alcohol-free beverages come to the market in the near future.

I think the popularity of Dry January, and certainly that there are all these products on the market, says something. Maybe I’m also reluctant to overstate the alcohol-free trend because what we also know about people’s drinking behaviour, and certainly through Covid, is that there’s still a lot of problematic and unhealthy drinking going on. But in general, I like Dry January. It started as a public health campaign, and I think it’s safe to say it has become a real cultural phenomenon.

In my opinion, it lowers the barrier to entry into examining one’s relationship to alcohol. And we have to remember alcohol is a drug, and it’s a highly addictive one. It’s really not unusual to develop some kind of problem with it, at least for a little while. My point is that most of us have had, at least, a brush with alcohol’s more destructive side. And I think it could be argued that that’s part of the reason that Dry January has become such a welcome pause.

I’m not anti-alcohol. I think it’s inextricably linked with our history. It’s pleasurable, and it’s fine for those who can manage it consistently well. But I’m also glad that there’s increasingly more room to talk about the many and nuanced ways in which it’s hard to do that. And by that I mean, like, consume it in a healthy way on a regular basis. I think it really does help open the door to that conversation a little further.

I guess I’ll get on my soapbox a little. I do think we should be careful not to lump together the sober curious and those in recovery. I think one day, hopefully, the distinction won’t matter, and the paradigm will shift to the point that this just isn’t a thing. Drink, don’t drink, whatever. We don’t need a label. We don’t need a dedicated dry month.

But while I very much appreciate that some people are choosing a sober lifestyle, and as I said, I appreciate things like Dry January, it’s important to remember that sobriety has likely been painful for those with substance use disorders. They make a hard decision every day to stay sober. And to do that, they usually have to engage in multiple forms of treatment. I think we do have to acknowledge that sobriety has been hard-won for many people.

Julia Bainbridge is a James Beard Award-nominated writer and editor who has worked at and written for a variety of publications, including Condé Nast Traveler, Bon Appétit, The New York Times, The Wall Street Journal and The Washington Post. In 2020, her book Good Drinks: Alcohol-Free Recipes for When You’re Not Drinking for Whatever Reason was named one of the best cookbooks of 2020 by the LA Times, Wires and Esquires magazines. She is currently pursuing a master’s degree in social work at Columbia University.

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My Christmas Doesn’t Look Like Your Christmas

Posted on 25/12/2022 by Boris Clair

With our quirks and personal traditions, no two Christmases are the same. And – at the risk of sounding like a cheesy Christmas ad – that’s what makes the holidays so special.

Ahead of this year’s festivities, we asked readers across the country to share what they’ll be doing come Christmas day.

Some of you are heading to church, others to the pool. Some are looking forward to family time, others will kick back with friends – or cats. And the food? If you’re uninspired by traditional turkey fare, how does cottage pie, chicken Kyiv, or a Zimbabwean feast sound?

However you’re spending the day, have a happy one.

‘I’m a working Santa, Christmas is my day off’

Michael Facherty, who’s 71 and based in Caversham, and has played the role of Father Christmas for nearly 40 years. On December 25th he’ll be having a well-deserved break.

“In the run up to Christmas a working Santa has many jobs. Among them is recording videos for clients, this year including a charity pop single, various corporate jobs including parties, and grottos. My favourite this year was being Santa on Hobbs of Henley Santa Cruises. Work with individual families includes Zoom calls and home visits.

“I often have a charity visit on Christmas Day but not this year, so I’ll have a lie in. The day starts with some presents and then I have my special Christmas lunch. My wife and son are vegans, but Matt makes me cottage pie with steak mince as a special treat. I’ll watch the Richard Attenborough version of Miracle on 34th Street at some point during the day. Boxing Day is my favourite day, because our grandchildren visit us.”

‘My British friends are now family.’

Nishtha Goel, the founder of sustainable brand Unnaaty, is 32 and based in London. She’ll be spending her fourth Christmas in the UK with friends, who she calls her “chosen family”.

“I am from India and have been living in the UK since 2018. I don’t have any family here, but have found a friend who is my chosen family and since 2019 it is has become a tradition that I spend Christmas at her place, with a few other friends. What could have been a lonely day is not, because my British friends are now family.

“I am a vegetarian so, while my friends enjoy turkey, they are thoughtful enough to cook a separate vegetarian meal for me, which includes vegetarian stuffing, peas, carrots, Brussel sprouts, to name a few things. I enjoy every bit of the traditional Christmas dinner, it is such a beautiful way of bringing families together.

“My favourite part of the day is late evening, when we play silly board/card games and just have a relaxed time with each other, full of smiles and laughter.”

‘It is my favourite park run of the year.’

Robin Barwick, aged 50, is the event director Royal Tunbridge Wells parkrun. On Christmas day he’ll be helping 200-300 runners start the day in high spirits.

“I will be run director at RTW parkrun this Christmas morning, for what has become one of our best attended fixtures. It is my favourite parkrun of the year.
Between 200 and 300 runners and walkers are likely to show up for our 9am start, along with around 35 volunteers.

“Christmas morning parkruns have a special atmosphere. Many come in
festive fancy dress, with anything from reindeer headbands, elf costumes, the full Father Christmas outfit or maybe a Christmas tree disguise.

“Runners can take the 5k run competitively if they want to but on Christmas Day most people treat it as an opportunity to get some fresh air and exercise with friends and family without worrying about their finish time. It is a very social occasion and as our cafe in Dunorlan Park will be closed many will bring their own refreshments to enjoy after their run. They are not always alcohol-free.”

‘I’ll sleep the whole way through Christmas day’

Marlene Bayuga, 59, lives in Morden, Surrey and works as a Marie Curie healthcare assistant in the community covering Southwest London and sometimes Kent.

“This Christmas I will be working throughout the night from 10pm until 7am. On Christmas day I will sleep during the daytime, and I will go for Christmas supper at my brother’s house, where we have roast turkey with all the trimmings. Then I will leave at 9pm to go to work and I will bring a mince pie and some Christmas pudding with me!

“When I arrive to my patients’ house I greet them with Christmas greetings and reassure their family that their loved one will be cared for, monitored, and supported during the night so that they can have a restful sleep. It can reassure them to know that someone is there with their loved one, so they won’t be alone overnight.

“I work during Christmas because someone in the community will always need my care at the end of their life, and because everyone deserves to have a good end of life experiences, both patients and their families. My family completely support and understand this. I know I’m there to give light during what can be a really difficult time for them.”

‘We go to church to celebrate Jesus’ birthday’

Nicole Bateman, 34 from Bournemouth, is a mum of two, author and owner of A Box Full of Joy. She’ll be celebrating Christmas by attending church and spending time with her family.

“We start the day with the kids coming into our bed to open their stockings, then we have gammon and eggs with orange juice for breakfast and then open our presents under the Christmas tree.

“We then go to our church to celebrate Jesus’ birthday and then head over to grandparents for Christmas lunch, then a walk after that.

“I have a daughter who is three and a son who is six, and my son has epilepsy. He was diagnosed in July 2020 and has yet to find a medication to control his seizures. Last Christmas, he had five seizures over the four-day period, so by keeping to familiar things (like waking up at our house and going to our church like we do on a normal Sunday) it keeps some routine and stability to the day, which hopefully limits seizures.

“Christmas time can sometimes cause sensory overload and seizures for our boy, so we have to get the balance between too exciting (excitement is one of his seizure triggers) but then still making it a fun day.”

‘I’m solo cat-sitting – and I can’t wait’

Charlotte Lingard, who’s 34 and based in Kent, is looking forward to spending Christmas with some feline friends.

Charlotte Lingard and two of the cats she's looked after this year. — Charlotte Lingard and two of the cats she’s looked after this year.

“I will be cat-sitting a cat called Lola in Blackheath over Christmas for a couple who are abroad for the Christmas holidays.

“I plan to spend my day eating all the festive party foods I enjoy, cuddling Lola and making sure she is spoiled; also exploring Blackheath and Greenwich, as it is not an area of London I am familiar with, but I have heard a lot of nice things about it.

“I have been doing cat-sitting on and off for nearly a year now. It started when my flat did not allow pets, and I was missing feline company whilst working remotely. I use two websites to find and apply for cat sits, I have had five star reviews so far.

“I am completely happy in my own company, so I am looking forward to it!”

‘I swim then cook the kids’ favourite: Chicken Kyiv’

Sue Bordley, who’s 51 and from the Wirral, writes swimming-related books and will be heading the pool for her daily dip on Christmas morning.

“On Christmas Day, I’ll get up at about 7.15 am and have a quick coffee before heading to the pool, which opens at 8am that day. It’s always nice to have a chat to Julie, Paula and Harry, my fellow die-hard swimmers who are there every morning.

“I’ll swim for an hour. Swimming got me over a breakdown six years ago. It’s my release, my lifeline – why on earth would I not want to have that on the day that’s supposed to be the best of the year?

“After my hour’s swim and a lovely relaxation boost in the hot tubs, I go home to spend the day with my husband Mark (48) and sons, Jack and Olly (15 and 12).

“While the boys play their new computer games, I prepare a (reasonably) traditional Christmas meal: I make the usual roast potatoes and vegetables, but we don’t have turkey, choosing roast pork instead and the boys are allowed to have their favourite Chicken Kyiv. At Christmas, everyone should have what they like – and it’s only one more dish to wash.”

‘I’m setting my own solo Christmas traditions’

Patience M. Chigodora, a 30-year-old spiritual life coach from Nottingham, is using Christmas to have some me-time.

“This year I’m doing things differently. My Christmas isn’t about being with family and friends; it’s about me. I actually want to rest, recover and feel replenished in the New Year which honestly last year I didn’t after spending a lot of my time travelling around the UK to be with family and friends.

“I am planning a few days filled with candle-lit baths, PJs, feasting on all my favourite Zimbabwean and English infused dishes paired with my fave red wine of course. Binging on my favourite Christmas movies and series (like How to Ruin Christmas series on Netflix), I might pop to the cinema to watch the new Avatar movie, go on walks and I’m allowing freedom for spontaneity and going with the flow.

“It’s really important to me this year that I celebrate Christmas how I want to – not how I am expected to. I will be seeing family and friends here and there, focusing on quality time rather than quantity, but 80% of the period, including New Year, will be spent basking within my inner-verse.”

‘We Zoom our families and celebrate online’

Viva O’Flynn, who’s 40 and based in Gloucester, enjoys spending a cosy Christmas at home with her husband, John. They’ll spend the afternoon on Zoom, celebrating with family abroad.

“Christmas Day starts with me waking up next to my husband, John. He cooks brunch for us, eggs florentine or eggs Benedict with salmon. Then, we head to our Christmas tree to open presents. I open each gift with a kiss, a ‘thank you’ and ‘I love you’. He does the same.

“It’s just the two of us celebrating Christmas in person, because his family are in Ireland, mine are in the Philippines. We log into Zoom and say our Christmas greetings to them, and we play some games with them online. Some of my cousins even sing Christmas tunes.

“There is nothing like being with family to celebrate in person: hugging them, kissing them on the cheek, holding their hands, eating meals with them. But it is the pandemic and flu season, and flights back home are doubly expensive. We’ll wait until after the holidays to reunite with them in person. The next best thing is seeing them, hearing their voices, and celebrating Christmas with them virtually.”

Here’s How Christmas Eve Dinner Looks All Around The World

Posted on 24/12/2022 by Boris Clair

While many familiar Christmas traditions originated in Western countries, people from all around the world and from different cultural backgrounds celebrate the holiday with the same spirit of gratitude and togetherness. No matter where, recipes passed on through generations are central to family gatherings. From callaloo to chicken tikka masala, find out what renowned chefs and food influencers around the world are cooking on Christmas Eve.

Mexico

Martha Ortiz Chapa is the head chef at Tuch de Luna at La Casa de la Playa in Riviera Maya. She was the chef-owner of Dulce Patria, which had been named one of the 50 best restaurants in Latin America and the best restaurant in Mexico City before closing earlier in the Covid-19 pandemic. She has also served as a judge on “Top Chef Mexico,” and in 2020 was named one of the 40 best chefs in the world.

Our December traditions begin with the Posadas (a religious festival held from Dec. 16-24), which lead the way to the grand celebration of Christmas Eve. During this time, Mexicans hang seven-point-star piñatas (the peaks representing a different capital sin, including gluttony) made with contrasting coloured tissue paper and filled with pieces of sugar cane, tejocotes (a fruit), orange wedges, peanuts, candies and sugar-coated almonds. We blindfold the guests, who take turns hitting the piñata until someone breaks it, in celebration of the predominance of virtue and abundance.

On Noche Buena (the night that is good), aka Christmas Eve, I elegantly present these crafts to my guests. I usually use a dark tablecloth as a canvas and decorate it with wooden kitchen utensils, such as grinders, spoons and saucepans, surrounded by colourful flowers. I personalise each guest’s place on their plate with a small piñata, which holds inside a traditional sweet or piece of candy and a message of friendship and love, in the hope that they will take it home with them and, when they break it, the abundance of affection, bonds and the celebration of life will grow.

As a proud Mexican, I begin with traditional dishes such as romeritos (tender sprigs of seepweed) with cactus strips, and mole (made with at least 50 ingredients) seasoned with dried shrimp. I serve a salad called Noche Buena, which is prepared with diced jicama, apple, beet, orange wedges and crunchy peanuts. For main, we have pork leg in spicy pulque marinade. I wash it down with my personal favourite, a punch of tejocotes, tamarind, jicama pieces, piloncillo (a raw form of pure cane sugar), guavas and spices and a touch of hard liquor.

I add the leftover punch to the mother sauce to prepare a fruity mole and serve it with turkey pieces that have a crackling-like crunchy skin. And, if there’s some left over, I make a delicate cheesecake to remember all the flavour of the Posadas days.

With this celebration of classic and modern dishes, I honour my grandmother’s cooking and think about the great wealth of ingredients from Mexico. This is how, surrounded with piñatas and sweet smiles, I wish that each Christmas Eve will become an early memory of tradition, lineage, and my pride of being a female Latin, Mexican chef.

St. Thomas, U.S. Virgin Islands

Julius “The Chef” Jackson is a professional chef, Olympian boxer, community leader and author of the cookbook “My Modern Caribbean Kitchen: 70 Fresh Takes on Island Favourites.” He currently offers private interactive culinary social events through “The Chef’s Cooking Lab” and is the head chef and manager at the nonprofit My Brother’s Workshop Bakery and Café in St. Thomas.

Julius Jackson and his Christmas Eve roast pork.

We have such a melting pot of cultures in the Virgin Islands that we have created our unique mashup. You can see this to be true in the way we celebrate the Christmas season.

It’s very traditional for us to have callaloo as a starter for the Christmas Eve meal. This stew made from okra, spinach and pork is influenced by African cuisine. My personal favourite is the seafood version, which I make with shrimp, conch, lobster and saltfish. The warm green goodness gives me the feeling of the Christmas season on a tropical island.

I also love roasting pork for our Christmas Eve or Christmas Day dinners. This dish came about from our Puerto Rican brothers and sisters that migrated to the U.S. Virgin Islands, and we adapted it within our culture. I generously rub the butt, shoulder or the whole pig down with seasonings and cloves, make incisions into the skin to allow the seasonings to penetrate inside the meat and under the skin. Then, I roast the pork for 5-6 hours until the skin is super crispy. This is one of my all-time favourites dishes because I love the tender and salty meat with the crispy skin.

The guavaberry fruit has also become a major part of our tradition here in the Virgin Islands. The slightly sweet- and tart-tasting fruit that looks like red and purple blueberry comes from our West Indian neighbours. During Christmas time, we consume guavaberry rum or incorporate it into desserts, such as homemade guavaberry tart and guavaberry cheesecake.

After dinner, we carol calypso/quelbe Christmas tunes at home and around our neighbourhood, stopping at homes of friends and family members for snacks and rum.

India

Vikas Khanna is an Indian American chef, restaurateur, cookbook author, filmmaker and humanitarian. He grew up in Amritsar, India, served as a judge on “MasterChef India” and received a Michelin star for six consecutive years for his New York restaurant Junoon. He has authored over two dozen books and directed and produced several films.

Vikas Khanna makes paneer tikka masala for Christmas Eve, but in a smaller appetizer form.

Christmas Eve is celebrated in India with as much fervor as all other religious festivals, especially more so in the northern state of Punjab, where I hail from. For us Punjabis, it is one more occasion to celebrate and feast on good food.

We usually plan an elaborate dinner with near and dear ones (which in Punjab can be a lot of people). My special guests on Christmas Eve are all the elderly grandparents who I look forward to cooking for. Most of the dishes I cook are keeping in mind their palate and preferences, so it’s an Indian-style Christmas dinner. It is also my way of expressing my gratitude towards my grandmother, who was my first culinary teacher.

December yields some of the best farm produce, giving me an array of choices of ingredients. The weather in Punjab is cold this time of the year, so the dishes are served warm and spicy.

I make several dishes using paneer (Indian cottage cheese), because paneer and Punjabis are made for each other. We are a dairy-rich state! So, I make paneer tikka masala for appetisers, stuffed paneer paratha, paneer and mixed vegetables, and a curry. For the meat eaters, I make a chicken version of the same dishes.

Also, instead of the popular regional Punjabi dish, chole bhature, which is served at most festive occasions, I prefer making bo wale kulche, which non-Amritsaris find smelly because the dough is double-fermented, but I find them aromatic and absolutely relish them. Some of these recipes are in my book, “Amritsar — Flavours of the Golden City.”

After a hearty dinner and loads of friendly conversations, it’s time for desserts. The one dessert that is mandatory at my Christmas Eve dinner is whipped fruit cream with fresh seasonal fruits. It reminds me of my childhood when my grandparents would take me and my siblings out for this treat. Making the same dish for my special guests feels like completing the circle.

The happy faces of my guests, especially the grandparents, fill my heart with joy and energise me for the new year ahead.

France

Herve Palmieri (who goes by Hervé Cuisine) is a Paris-based videographer, food blogger and author of “Easy and Amazing Desserts” and “Easy Aperitifs With Friends.” His YouTube channel featuring cooking tutorials has over 1 million subscribers.

Herve Palmieri with a Black Forest cake, and French onion soups like the ones he makes on Christmas Eve.

The first thing that comes to mind when I think about Christmas Eve is my family. We all live in Provence in the southeastern part of France. I have one son, two sisters and six nephews and nieces. In France, Christmas is a very special time when families come together, forget, forgive and give. We always try to get together on Christmas Eve, taking turns to either host or rent a place in the Alps or in the national park of Queyras.

Everyone participates with the Christmas Eve meal planning. The kids help prepare puff pastry treats for appetisers that we cut out in Christmas tree shapes and fill with cheese, nuts, honey and raisins. They also like making tapenade (olive paste that’s popular in Provence) and goat cheese mix. Then, we display everything on the table like a buffet so everyone can taste a bit of everything.

Traditionally, we also serve some poultry and several sides. For instance, we would include grilled veggies like glazed carrots and sprouts, pureed parsnips or sweet potatoes with spices. For dessert, we have a tradition to serve two cakes: Black Forest, that I’ve been doing according to my mom’s recipe for years probably since I was 10 years old, and a buche, which is a more traditional recipe often made with chestnut puree and chocolate (or you can make it more exotic with mangoes and coconut).

Both of my parents, who come from Vietnamese and Italian origins, my sisters and I, love to cook or bake. So, for Christmas lunch, we prepare Vietnamese fried spring rolls, a recipe my grandfather passed on to my mother when she was a young girl and needed to help prepare the meals for her family of six children. For Christmas Day dinner, we usually make a typical French onion soup made with yellow or white onions, olive oil, vegetable broth and a crust of melted cheese and croutons with herbs like thyme and rosemary. It is very simple, tasty and supposed to help you cleanse your body after a heavy meal.

Christmas Eve is not all about eating, though. We like to play some group games, like the Wolf, which is a strategy game opposing wolves and villagers that you play in a circle in dim light, even though my father always falls asleep before the end of the game! We also go for a late walk outside in the little village in the Alps called Aiguilles en Queyras, even if it’s freezing, because you know, we do eat more than usual on that night.

Uganda

Sophia Musoki is a Ugandan food writer and food photographer. She is author of “A Kitchen in Uganda,” one of the most notable food blogs in the country, and three e-books, one of which received a Gourmand World Cookbook Award. Musoki also produces and hosts the podcast “Our Food Stories” where Ugandans share food stories.

For my family, Christmas Eve is a time when everyone arrives at my grandparents’ home in Kasese, in western Uganda, from various parts of the country to end the year together. Their home is situated on the edge of one of the many Rwenzori ranges with a dizzying but scenic view. Banana and coffee tree plantations surround the house, giving it a lush green backdrop for our African Christmas.

Christmas Eve is more of a preparation day for me and my family. We have 15-20 people crammed in the small kitchen, which is located about 5 meters away from the main house. Each of us has an assigned task. Older male relatives set up a corner to slaughter a mature goat for the meal, while the female relatives peel potatoes, bananas and yams. In another corner of the kitchen, my cousins, nieces and nephews shell fresh beans to make soup, using beans my aunts bring from either their gardens or the market. I love getting involved in the chopping, cutting, cleaning and slicing of all the condiments like tomatoes, onions, local garlic and garden eggs.

While everyone is busy, my grandmother puts on a big pot of green banana and black beans katogo (a stew of starch and a protein pottage) on fire to simmer for the evening meal.

On Christmas Eve, we also spend some time selecting cookware, such as heavy cast-iron pots for steaming and clay pots for stewing meat and boiling beans. If we don’t have enough, we either go out to the market and purchase some or borrow from generous neighbours.

Aside from cooking, this is also a time for the family to share good news, like the birth of a child, graduation, a wedding anniversary or a baptism. This cheerful atmosphere is filled with children playing hide and seek, which is more fun to do at night and among many people. The adults tell stories of their travels while neighbours drop by occasionally to join in on the conversation. We generally serve visitors fresh fruits. My favourite part of Christmas Eve is the camaraderie of the meal preparation. As we roll into the evening, we leisurely peel, slice and eat fruits like mangoes, sugar cane and jackfruit, which I believe “takes a village” to do. This keeps us occupied until the katogo is served on large shared trays, which is often very late into the night.

8 Festive Dishes With A Twist For The Tastiest Christmas Dinner Ever

Posted on 23/12/2022 by Boris Clair

The big Christmas meal is just days away, but don’t you feel like switching things up a bit this year?

Sure, we love our traditional turkey and trimmings, but it can all feel a bit same same. Which is a shame, given the amazing food culture we have in the UK.

Luckily, our friends over at Tasty have been set on changing all that with their festive video series, A Very Tasty Christmas. Throughout the month of December, they’ve been spotlighting different cultures around the UK who celebrate Christmas – sharing recipes for the delicious dishes they eat.

As a treat, we got to sample every one of these delicious dishes a few weeks ago at the joint Buzzfeed / HuffPost Christmas gathering, so we can vouch for just how mouthwateringly tasty they really are.

Take your pick from the recipes below or why not try them all over the festive break? We promise they’ll add flavour and fun to your table on December 25.

Kosovan Brussels Sprouts 🇽🇰

Are you still a sprout doubter? You won’t be once you’ve tried these bad boys. The magic to this recipe from Lirim Gula, aka @gulasgrub, is Sujuk, a dry, spicy and fermented Balkan sausage that takes this festive veg from no to “WOH!”

Cantonese Hoisin Spatchcock Chicken 🇭🇰

If you’d like something different to turkey, give this juicy chicken recipe from Romany Henry, aka @dudu_eats. a go. Spatchcocking ensures the crispiest skin, while the honey glaze and (hidden) garlic cloves add flavour.

Filipino Leche Flan 🇵🇭

Who said Christmas pud has to be stodgy? Make this lighter-than-light Filipino flan from @godfrey_mercado instead (and appreciate his jumper while you do!). The secret is in not overstirring – and getting the final flip after cooking just right.

Ghanian Jollof Rice with Festive Suya Skewers 🇬🇭

Representing Ghana, plant-based chef Rachel, aka @tastycurls, delivers the ultimate Jollof Rice recipe – with 100% vegan skewers on the side. This dish has spice, thanks to the Scotch Bonnet in the sauce – and we love her for it.

Haitian Macaroni Au Gratin 🇭🇹

Carinne Julien, aka @carcarj brings sunny Haiti to these chilly climes, with a classy spin on Mac & Cheese. The key? Cheese and more cheese. Watch the vid to see she adds cheddar and parmesan, not once but three times. Yum!

British Toad In The Hole 🇬🇧

It’s not Christmas without pigs in blankets so praise be to creator Emma, aka @thesugafix_, for giving this British classic a key festive update. Serve this one up on Christmas day and you’ll be getting a round of applause from all.

Italian Wine Cookies 🇮🇹

These tasty Christmas cookies aren’t just for dunking in wine, you actually pour it in the cookie dough, too! You’ll also be using olive oil instead of butter. Could things get more Italian? Wonderful Lucia Fioravanti, aka @luu_cy, explains all.

Middle Eastern Christmas Turkey 🇸🇾

And finally, the turkey on top! Homam Ayaso (@homamino) adds his own special twist on this Christmas centrepiece, smothering it in delicious butter made aromatic with herbs, spices, citrus and a little festive magic for a turkey, in Homan’s words “like no other”. A very merry Christmas from him – and us!

How To Keep Perishable Food Fresh For As Long As Possible

Posted on 21/12/2022 by Boris Clair

With food prices skyrocketing and the very food-centric festive season upon us, it makes sense for budget-minded home cooks and shoppers to find ways to get the most mileage out of their weekly grocery hauls.

While shelf-stable groceries (like canned goods) are designed for longevity, fresh items like fruits, vegetables, meats and dairy products have an annoying tendency to spoil before they’re used, which can make it difficult to justify spending money on these ingredients (in spite of their health benefits and superior taste).

But with a basic understanding of how produce, dairy products and meat spoil, and a few simple storage safeguards, you can prolong the life of your perishable groceries and keep these nutritious, hearty and flavourful ingredients in your kitchen rotation.

Whenever possible, buy locally grown fruits and veg

This isn’t just for clout. While farmer’s markets and small food shops with direct connections to local farms often charge higher prices for produce than supermarkets, locally grown fruits and veggies stay fresh longer than imported versions, which can help to defend their prices.

“Shopping as locally as possible will help prolong freshness,” food scientist, recipe developer and cookbook author Tiffany Swan explains. “When your produce was harvested the day prior and you are buying it at a farmer’s market or food co-op, you know that it will last longer than food that has been in ships, trucks and distribution centres, since a good portion of the viable shelf life has been spent in getting the produce to you.”

Make sure your fridge is set to the proper temperature

When it comes to keeping perishable groceries fresh, the fridge is your most important tool. Make sure your fridge is set to a level that meets food safety standards, chef, educator and recipe developer Sally Cameron explained.

Food safety rules say that’s between 1.5 and 4.5°C, Cameron says. “If your refrigerator does not have a built-in digital readout, buy an inexpensive refrigerator [thermometer] to test it.”

And keep in mind that refrigerator door shelves often keep foods warmer than the rest of the fridge, since they tend not to be as well insulated.

Some produce is better stored at room temperature

While refrigerating fruits and vegetables will extend their freshness, certain produce items prefer to be stored at room temperature. (You should know by now that you should never refrigerate a tomato.)

A slightly warmer storage temperature keeps some fruits and veggies more flavourful and better-textured. Also, because refrigeration slows the process of decay, it helps to consider which fruits and vegetables start to break down on a cellular level faster than others.

Savannah Bradenfood, a scientist with Apeel, gives a shout-out to citrus fruits like oranges, limes and lemons as examples of those that take longer to rot.

“Fresh lemons, for example, can be stored on your counter for many weeks before [the decomposition] process starts to happen,” Braden explains.

In the case of starchy vegetables like potatoes, a cool (but not cold!) storage space keeps them fresh without compromising their texture.

“In terms of where to store, potatoes prefer to be cool versus cold, and refrigerators are cold,” Cameron says. “A cool pantry prolongs their life, as the starches convert to sugar more slowly, extending their life” for weeks or months. Refrigeration can make potatoes “last for a month or longer,” she adds, but the flavour and mouthfeel might not be worth that extended lifespan.

Give leafy greens the chance to dry before storing them in the fridge

Lettuce, kale and other salad greens are notorious for spoiling quickly, and a lot of that has to do with their somewhat contradictory reactions to moisture. “Grocery stores are notorious for ‘misting’ their produce with automatic water sprayers. The idea is to make the food look fresh and appetising; however, it actually has the opposite effect and causes produce to degrade much faster,” explains Lisa Lotts, the recipe developer behind Garlic & Zest.

In order to remove the excess water from your greens, Lotts recommends “laying leafy greens like kale and lettuce out to dry for about 15 minutes and then wrapping them lightly in a paper towel before putting them back in the plastic bag. The paper towel will absorb excess moisture so the produce doesn’t go bad prematurely.”

Bagged salad may be convenient, but it won't last as long as a fresh head of lettuce that you wash and chop yourself. — Bagged salad may be convenient, but it won’t last as long as a fresh head of lettuce that you wash and chop yourself.

Droplets of water on leafy greens can cause premature spoiling (which is why it’s also advisable to wait to rinse your greens until right before you plan to use them).

But here’s the contradictory part: leafy greens actually shouldn’t be stored in a low-humidity refrigerator drawer, as a lack of moisture in the air will speed the wilting process. Instead, “the ideal setting for leafy greens is a higher-humidity environment,” Lotts says. Use the controls on your fridge to set a crisper drawer to higher humidity, and that will serve as an excellent storage spot for lettuce, kale, arugula, and fresh herbs to retain their crispness and flavour.

Bagged salads spoil more quickly than full heads of greens

Speaking of salad greens, it’s often appealing to save time by picking up a bag of pre-rinsed and chopped greens. But if you want produce with longer-term freshness, bagged salads aren’t the way to go.

“It’s more work to buy a head of lettuce, wash it and dry it yourself,” Cameron notes. But this method will give you lettuce that often lasts longer and stays fresher.

Store fresh herbs the same way you’d store freshly cut flowers

Fresh herbs offer home cooks an easy way to brighten up a dish, but opening up a crisper drawer only to find shriveled, wilted, browned leaves of basil, rosemary or thyme is a sadly common disappointment.

Lotts has an easy solution to the rotten herb problem. “For fresh herbs, snip the ends of the herbs with kitchen scissors and put them in a glass jar filled halfway with fresh water,” she says. “Then cover the herbs with a plastic vegetable bag from the grocery store and keep the fresh herbs on a shelf in the refrigerator. They will last for a week or more when you use this method… it’s like keeping a bouquet of flowers alive.”

Bananas produce ethylene, which can make other product ripen faster.

Keep ethylene-producing items separate from ethylene-sensitive produce

There’s a great reason most refrigerators include more than one crisper drawer: Different types of produce have different storage needs, and certain fruits and vegetables can actively derail the freshness of their crisper-drawer neighbors. Specifically, you want to be wary of fruits and veggies that produce ethylene, an organic chemical that accelerates the ripening process.

Common ethylene-producing foods include apples, apricots, avocados, bananas (ripe), blueberries, cantaloupe, cranberries, figs, green onions, grapes, kiwi, mangos, nectarines, papayas, peaches, pears, plums, potatoes and tomatoes, Cameron said.

When you store ethylene producers alongside non-ethylene-producing fruits and veggies that are particularly sensitive to ethylene (like leafy greens, berries, asparagus and carrots), the ethylene will cause the sensitive produce to spoil more quickly. It’s best to keep ethylene producers and non-ethylene producers in separate crisper drawers.

Store dairy and meat products in the coldest part of your fridge

Because meat and dairy products count among the priciest items on any grocery list, there’s a lot of incentive to prevent these foods from spoiling before their time. When it comes to keeping dairy products and meat fresh in the fridge, it’s all a matter of location, location, location.

“Meat and dairy are pretty perishable. The best way to prolong the storage of these items is to store them in the coldest part of your fridge. Don’t put that milk in the door!” says Tiffany Swan, a professional chef and the food scientist behind Salt & Sage.

Swan also urges you to keep these foods in their original packaging. Introducing air and potential airborne microbes when transferring to another container is likely to shorten the shelf life. Also, she says, retail packaging is usually tested to make sure it maintains freshness.

Jewish Chefs Share The Secrets To Making The Very Best Latkes

Posted on 18/12/2022 by Boris Clair

Choosing the right oil makes all the difference between latkes that are golden and savoury and ones that end up oily and rancid. Using schmaltz, aka rendered chicken fat, is the traditional way to fry latkes, imparting a rich flavour to the potato pancakes. Canola and peanut oil are more popular and widely available, while some experts also tout olive oil, a more controversial pick. HuffPost interviewed several chefs to determine the best oil for frying latkes.

Option 1: Canola Oil

Grown from the rapeseed plant, this traditionally affordable oil has seen a recent spike in price due to the war in Ukraine. While canola is a type of vegetable oil, it’s not the same thing as vegetable oil. However, you can swap vegetable oil (typically a blend of soybean, corn, safflower or other oils) for canola in a pinch, since both have high smoke points (meaning you can cook it at a high temperature) and a neutral flavour.

Jeremy Salamon, the chef and owner of Agi’s Counter, a restaurant in Brooklyn, New York, told HuffPost that canola oil is usually his “go-to choice.”

“That’s what my mother uses, what my grandmothers used,” Salamon said. “It has a higher smoking point and lasts longer. You will get more flavor out of schmaltz, but canola is a sure thing.”

Phoebe Raileanu of Deli and Bakery in Sunset Valley, Texas, also uses canola. “Canola oil is the oil I grew up frying my latkes in. It makes for crispy, light latkes with a soft inside. Canola oil can also heat up to a high enough temperature to cook the whole latke through.”

Canola gets bonus points because you can reuse it. Simply strain the oil of any potato bits between uses. Shannon Sarna, the author of Modern Jewish Comfort Food, explained, “Just use a fine mesh sieve to strain out any pieces of food in the oil, store in a container at room temperature and use one to two additional times depending on how much cooking debris is left in the oil.”

Option 2: Peanut Oil

Often given a bad rap for flavouring foods with a peanuty taste, peanut oil “usually has a pretty neutral flavor, if not a little bit nutty,” said chef David Benstock from restaurant Il Ritorno in St. Petersburg, Florida. Refined peanut oil is often safe for those with nut allergies, as the oil is bleached and deodorised, removing the allergenic parts. Many restaurants and fast-food joints use peanut oil to deep fry, and it may be your favourite oil as a result.

Andrew Dana, the CEO and co-founder of Call Your Mother Deli in Bethesda, Maryland, told HuffPost, “Winner winner (shmaltz?) chicken dinner! I LOVE frying with peanut oil. I love to fry my latkes at a super high temp, and this oil holds up to the task. This allows me to make super crispy latkes without an overpowering oil flavour.”

Creating a light, crisp texture, peanut oil comes in second place for most chefs only out of an abundance of caution for those with nut allergies. As Raileanu explained, “peanut oil is the hippest oil to fry anything these days. It does make for a perfect texture on the latke, especially if you are deep frying.”

Option 3: Schmaltz

Traditionally used in Ashkenazi (or Eastern European) cooking, schmaltz is rendered poultry fat. Described as “liquid gold,” the lush and flavourful fat acts as a butter substitute for those who follow Jewish dietary laws, which forbid dairy and meat from being used in the same meal. Look for schmaltz at your local butcher shop or in the refrigerated section of some supermarkets.

If you follow a kosher diet and like adding sour cream to your latkes, you'll want to avoid frying with schmaltz. — If you follow a kosher diet and like adding sour cream to your latkes, you’ll want to avoid frying with schmaltz.

According to Raileanu, this old-school option might not work for some followers of the faith. “Traditionally, latkes are eaten with applesauce and sour cream. I was raised in a kosher household, so this option would never work for us ― no mixing meat and dairy!”

While schmaltz is beloved for its rich flavor, deep frying with the fat could be too much of a good thing. “Sounds good in theory,” said Dana, “but it is just too much in practice! When I make latkes, I want to be able to eat at least six, and when fried with schmaltz, they get a little too rich for me.”

Looking for some of that umami schmaltz flavor without the heavy finish? Sarna recommends combining the oils for the best of both worlds, using two-thirds canola oil and one-third schmaltz when frying.

If you fry with schmaltz, be aware of the lower smoke point, which means your latkes can burn quickly. Novice latke makers may want to try another oil like canola.

Option 4: Olive Oil (Your Last Resort)

An unexpected oil for frying, olive oil is typically not recommended since it has a lower smoke point (176-210°C/350-410°F) relative to the other oils (200-230°C/ 400-450°F). (Basically, olive oil can’t be heated as hot as other oils without breaking down, which makes food taste burned).

If you’re frying with olive oil, keep the temperature low as latkes can burn and turn bitter, according to Salamon. It will also require a patient chef.

Raileanu cautioned: “I have used it once or twice in an emergency, but it has a lower burning point. So keeping the pan on low makes the latkes take forever, and frankly it’s not usually worth the wait.”

Frying typically requires larger quantities of oil, which can be prohibitive for pricey olive oil. Depending on your preference, the pungent and spicy flavor of olive oil imparted onto the latkes may be a pro or a con. Benstock considers it a positive: “The biggest pro of using olive oil is that it has amazing flavor and a nice viscosity for cooking.”

Looking to honour the OG Hanukkah story? Olive oil was likely the oil that lasted the eight days.

“On Hanukkah, we Jews eat things that are fried (ie, latkes, jelly doughnuts or sufganiyot ) to commemorate the miracle of the oil,” Raileanu said. “So if you are trying to stick to the script, use olive oil. But you’ll be the only one!”

How To Get Your Kids To Eat Vegetables – And Actually Gasp Enjoy Them

Posted on 19/10/2022 by Boris Clair

Is there such thing as a child who likes vegetables? Yes, there is. But they’ll often need a helping hand in getting there.

This is why a leading baby food brand is urging the government to consider adding sensory food play to the curriculum for young kids attending nursery.

Ella’s Kitchen has launched a nationwide campaign calling on the UK government to take urgent action to improve early childhood nutrition by encouraging more sensory food play – where kids can explore fruit and vegetables in a fun, engaging way that stimulates the senses – in early years settings.

The brand said poor nutrition is having a “devastating impact” on the health of the nation’s children, but this simple, low-cost intervention could play a role in alleviating this.

More than a quarter of kids (29%) aged five to 10 years old eat fewer than one portion of fruit or veg a day.

Yet evidence shows that sensory food play helps to build confidence and curiosity around fruit and veg, which can create a willingness among kids to try, and ultimately like, them.

While talk of implementing this kind of scheme in nurseries rumbles on, parents can start fuelling a better reception to vegetables at home, too.

It’s difficult to get children to eat tveg – every parent knows this. But why is it such a chore? “Babies are born with immature bitter and sour taste buds,” says Sarah Almond Bushell, a registered dietitian and weaning expert at The Children’s Nutritionist.

In contrast, their sweet taste buds are “very mature”, she says, meaning kids will always gravitate towards sweet foods. “It’s an evolutionary thing as it helps newborn babies seek out the breast because breastmilk is very sweet.”

Bitter and sour flavours therefore have to be learned, so exposure is a must – and this is where parents have to put the work in. But you’ll reap the rewards once you do.

1. Serve vegetables at every meal and make sure they see you eating them

It can be all too easy to get into a bit of a mealtime rut at home. We buy the same-old vegetables every week to accompany those same-old meals, because we know our kids will eat them and they won’t end up in the bin.

This might be the easy option, but – argues the dietitian – it is not conducive to getting your child to like a wider range of veggies.

“Children can’t learn to like to eat vegetables without being regularly exposed to seeing them on the dining room table,” she says. “But what’s even more important is that they need to see you eating them too.”

Research suggests it can take up to 10 tries for a baby to readily accept some foods, like vegetables – so keep trying. And an exposure doesn’t necessarily mean them devouring a whole carrot stick, either. The act of touching, smelling and even seeing the food can be enough to ‘expose’ them to a food, according to nutritionist Charlotte Stirling-Reed.

2. Presentation is everything

A bit of wilted cabbage on the side of your toddler’s plate isn’t exactly inspiring, so it’s time to embrace your inner artist and get creative.

“All food must look attractive if you want your little one to be intrigued by them,” says Almond Bushell. “Vegetables come in a rainbow of colours and so are easy to make look appealing.

“Pre-school aged children are influenced by how food is presented so get creative by cutting veggies into funny shapes or arrange them in smiley faces.

“Older children will visually appreciate foods that are presented on sharing platters, coloured or patterned plates, or even simply serving veggies in cupcake cases can instantly lift their appeal.”

3. Make them tasty

If your veg selection looks stellar but tastes like wet socks, then you’ve got a problem on your hands. So yes, the next tip is that veggies quite simply need to taste nice.

“Steamed veggies may be better in the healthiness stakes, but they don’t hold much flavour for developing taste buds,” says Almond Bushell.

“I’d encourage you to sauté your green beans in garlic butter, toss asparagus in soy sauce [you can buy low salt versions], roast your parsnips in honey [if your child is over one].”

She adds: “You can make a fab marinade for most veggies with ketchup, maple syrup and soy sauce, even adding a little salt to broccoli or Brussels sprouts can make a world of difference – and yes, it’s ok.”

While it might sound a little controversial, her thinking is that while these foods will be slightly higher in salt and fat, it will encourage your child to like them at least – “after all, it doesn’t count as nutrition unless it’s eaten,” she adds.

“Once the veggies become an accepted part of their daily diet then you can work on reducing the salt, sugar and butter to improve the healthiness.”

4. Let kids serve themselves

It can be overwhelming for your child if you’ve decided to wave a stick of cucumber in their face or thrust it into their mouth. Why not, instead, focus on letting your kids serve themselves?

Family-style serving involves placing all components of the meal individually in serving dishes in the centre of the table, says Almond Bushell. Then, children as young as toddlers can help themselves or indicate to you what they want, how much they want and when to stop.

“This puts them in control of the food on their plate and ultimately what goes into their body,” she says. “If your little one doesn’t want to have a certain veggie on their plate, that’s OK.”

If you do find they’re averse to certain veggies, set up a ‘learning plate’ next to their dinner plate, she suggests. There are 32 different sensory steps that children go through when they’re learning how to eat and they do this for every single food – so a learning plate can help them navigate this process.

“The learning plate is simply for looking at, sniffing, prodding, poking, licking, chewing or spitting out on,” she explains.

“It’s there just for learning all about the sensory characteristics of the new food.

“Having a learning plate helps move them up the 32-step ladder as the new food is closer to them, they have to look at it, they can smell it, and touching it even with a fork or spoon is a huge step forward.”