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7 NYC Bars Transform for the Holidays

7 NYC Bars Transform for the Holidays


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Apparently, when Santa Claus is coming to our town, he’s coming for a cocktail. They’re perfect for drowning your holiday sorrows or distracting your parents from how small your apartment actually is.

The winter igloos have returned to this NYC rooftop bar. Imbibers can pretend they’re stargazing while watching the lights turn on across the city skyline from inside these Buckminster Fuller-inspired domes. Sip on drinks from the bar in comfort while shoppers and tourists jostle for space on the streets below. Swing by on weekdays after work for happy hour prices, too!

Sippin’ Santa Surf Shack

Lower East Side upscale dive Boilermaker is known for its promotions (midnight pancakes, anyone?) and damn good cocktails, which combine perfectly for their holiday tiki bar. In classic tiki fashion, expect custom holiday glasses shaped like Santa’s head (and pants). This year, the concept will also be in New Orleans and Chicago, and the cocktail list has three drinks from each city. Santa has important work to do on Dec. 24, so swing by before then to catch him mixing drinks.

Seamstress

This three-night-only pop-up is bringing Italy’s favorite holiday cocktails to the Upper East Side cocktail den Seamstress. From Dec. 5 to 8, sample variations of Campari cocktails during happy hour (6 to 8 p.m.) In addition, for each cocktail ordered a meal will be donated to Food Bank NYC.

LOCL

Experience “A Midwinter’s Night Dream” at this Upper West Side hotel bar. Candle-wax icicles and twinkle lights transform the bar. The design was done in partnership with Parsons School of Design so this isn’t your mother’s decorations. Sip on cocktails out of snow globes and copper elves. Or, try the tequila-based Love in Idleness and $2 will be donated to Save the Children. The transformation only lasts until Jan. 1.

Haven Rooftop

So you’ve taken your parents to see the Rockefeller Christmas tree and now you need a drink. We get it. This rooftop bar on the Sanctuary Hotel has been transformed into a winter ski lodge. Although your parents probably won’t partake in the shot-ski, the boozy peppermint hot cocoa will make the holidays a little brighter and Midtown a little less onerous.

Miracle at Mace

This holiday takeover returns to Ninth Street for its third year along with the over-the-top decorations and a completely new cocktail menu. Put down the Cosmo and pick up a Christmopolitan, which adds elderflower liqueur and spiced cranberry juice to the more classic vodka and lime. This year, the concept is spreading to more than 30 bars across the globe. (Stay tuned as we sip our way through many of them.)

Midnights

One benefit to this mild start to winter is this Williamsburg bar transforming its backyard into a winter garden. Warm your hands near glowing charcoal heaters and your heart with more Christmas decorations than you can shake a stick at. Four specialty cocktails have been designed for the occasion, from the Ho! Co! Co!, a boozy Mexican hot cocoa, to Pistol Pete’s Cider, which spikes warm apple cider with your choice of spiced rum or bourbon. Expect the garden to be open until Jan. 8 or until the winter actually shows up.


The Holidays Are Different This Year&mdashAll Your Recipes Should Be Too

You may or may not have heard that the holidays are going to be different this year. Assuming you, like me, are a person who could not be with her family this year for her usual Thanksgiving activities (see: me, my immediate family, and, like, 20 cousins, aunts, uncles, and dogs crammed into my Aunt Debbie&rsquos living room for 10+ hours), you may be looking for ways to make your pint-sized holiday celebrations a bit more special. I&rsquom told large amounts of food and big hits of flavor help when you&rsquore feeling sad, yeah?

So! This year, for Thanksgiving, it was just me and my husband in our tiny New York City apartment. A few weeks ago when we got around to thinking about the holiday, we decided to treat it as a food trial run for the rest of the year&rsquos festivities. Our first instinct was to try and recreate everything we normally eat in an attempt to, well, make things feel a bit more normal. That ultimately was not the solution&mdashwe just ended up sad just thinking about it and craving a day-long meal. We then pivoted entirely would revamping all of the staples and classics in a way that made them nostalgic-yet-new serve us well during this particularly strange year? It turns out it absolutely would!

We opted for just making a small turkey breast, hit our cranberry sauce with tons of citrus, and forwent string bean casserole altogether. Some of the more traditional sides seemed rife with opportunities for change. Specifically, we got really excited about what to do with our mac & cheese this year. We decided the base of it would remain the same&mdashmy grandma&rsquos &ldquobubble bubble mac&rdquo has been made every year for as long as I can remember. But we made it our own by covering the already-wild dish in pretzels. (Though the recipe itself called for pounds of cheese and bits of butter, there&rsquos not much more to it than that.) Enter: ROLD GOLD® Recipe No.&trade 5 Savory Butter Pretzels.

A practice batch (I&rsquom sorry, do you not preview your holiday dishes in preparation!?) proved what we already knew would be true: The addition was perfect on all fronts. Not only did the mounds of cheese require a bit more salt, but I&rsquove also always thought the end product could have stood for a bit more texture and flavor (I&rsquom so sorry, @grandma, and I love you). We coated the entire platter in chunked up pieces of the sticks, knowing their butteriness would add bold flavor and provide extra crunch. The garlic powder coating the pretzels made it that much more savory, which we needed in order to complete our new-and-improved spread.

The end result? A lush heaping of pasta that somehow tasted like home and also entirely like. nothing we&rsquod ever experienced before. And doesn&rsquot that just sum it all up at this point in time? The 9x13 we made of the stuff lasted us for days, so we used a normally chill leftover experience to keep experimenting. Turns out the No. 4 Zesty Buffalo Pretzels are a delightful mac & cheese add, too. Our official recommendation? Treat your post-holidays blues with buffalo pretzel sticks dipped into the drippy, cheesy remains at the bottom of your casserole. Or, you know, keep making the most delicious stuff in huge batches until you find yourself satisfied for every meal for the rest of the year that you can&rsquot celebrate the way you usually do. It&rsquoll work every time.


The Holidays Are Different This Year&mdashAll Your Recipes Should Be Too

You may or may not have heard that the holidays are going to be different this year. Assuming you, like me, are a person who could not be with her family this year for her usual Thanksgiving activities (see: me, my immediate family, and, like, 20 cousins, aunts, uncles, and dogs crammed into my Aunt Debbie&rsquos living room for 10+ hours), you may be looking for ways to make your pint-sized holiday celebrations a bit more special. I&rsquom told large amounts of food and big hits of flavor help when you&rsquore feeling sad, yeah?

So! This year, for Thanksgiving, it was just me and my husband in our tiny New York City apartment. A few weeks ago when we got around to thinking about the holiday, we decided to treat it as a food trial run for the rest of the year&rsquos festivities. Our first instinct was to try and recreate everything we normally eat in an attempt to, well, make things feel a bit more normal. That ultimately was not the solution&mdashwe just ended up sad just thinking about it and craving a day-long meal. We then pivoted entirely would revamping all of the staples and classics in a way that made them nostalgic-yet-new serve us well during this particularly strange year? It turns out it absolutely would!

We opted for just making a small turkey breast, hit our cranberry sauce with tons of citrus, and forwent string bean casserole altogether. Some of the more traditional sides seemed rife with opportunities for change. Specifically, we got really excited about what to do with our mac & cheese this year. We decided the base of it would remain the same&mdashmy grandma&rsquos &ldquobubble bubble mac&rdquo has been made every year for as long as I can remember. But we made it our own by covering the already-wild dish in pretzels. (Though the recipe itself called for pounds of cheese and bits of butter, there&rsquos not much more to it than that.) Enter: ROLD GOLD® Recipe No.&trade 5 Savory Butter Pretzels.

A practice batch (I&rsquom sorry, do you not preview your holiday dishes in preparation!?) proved what we already knew would be true: The addition was perfect on all fronts. Not only did the mounds of cheese require a bit more salt, but I&rsquove also always thought the end product could have stood for a bit more texture and flavor (I&rsquom so sorry, @grandma, and I love you). We coated the entire platter in chunked up pieces of the sticks, knowing their butteriness would add bold flavor and provide extra crunch. The garlic powder coating the pretzels made it that much more savory, which we needed in order to complete our new-and-improved spread.

The end result? A lush heaping of pasta that somehow tasted like home and also entirely like. nothing we&rsquod ever experienced before. And doesn&rsquot that just sum it all up at this point in time? The 9x13 we made of the stuff lasted us for days, so we used a normally chill leftover experience to keep experimenting. Turns out the No. 4 Zesty Buffalo Pretzels are a delightful mac & cheese add, too. Our official recommendation? Treat your post-holidays blues with buffalo pretzel sticks dipped into the drippy, cheesy remains at the bottom of your casserole. Or, you know, keep making the most delicious stuff in huge batches until you find yourself satisfied for every meal for the rest of the year that you can&rsquot celebrate the way you usually do. It&rsquoll work every time.


The Holidays Are Different This Year&mdashAll Your Recipes Should Be Too

You may or may not have heard that the holidays are going to be different this year. Assuming you, like me, are a person who could not be with her family this year for her usual Thanksgiving activities (see: me, my immediate family, and, like, 20 cousins, aunts, uncles, and dogs crammed into my Aunt Debbie&rsquos living room for 10+ hours), you may be looking for ways to make your pint-sized holiday celebrations a bit more special. I&rsquom told large amounts of food and big hits of flavor help when you&rsquore feeling sad, yeah?

So! This year, for Thanksgiving, it was just me and my husband in our tiny New York City apartment. A few weeks ago when we got around to thinking about the holiday, we decided to treat it as a food trial run for the rest of the year&rsquos festivities. Our first instinct was to try and recreate everything we normally eat in an attempt to, well, make things feel a bit more normal. That ultimately was not the solution&mdashwe just ended up sad just thinking about it and craving a day-long meal. We then pivoted entirely would revamping all of the staples and classics in a way that made them nostalgic-yet-new serve us well during this particularly strange year? It turns out it absolutely would!

We opted for just making a small turkey breast, hit our cranberry sauce with tons of citrus, and forwent string bean casserole altogether. Some of the more traditional sides seemed rife with opportunities for change. Specifically, we got really excited about what to do with our mac & cheese this year. We decided the base of it would remain the same&mdashmy grandma&rsquos &ldquobubble bubble mac&rdquo has been made every year for as long as I can remember. But we made it our own by covering the already-wild dish in pretzels. (Though the recipe itself called for pounds of cheese and bits of butter, there&rsquos not much more to it than that.) Enter: ROLD GOLD® Recipe No.&trade 5 Savory Butter Pretzels.

A practice batch (I&rsquom sorry, do you not preview your holiday dishes in preparation!?) proved what we already knew would be true: The addition was perfect on all fronts. Not only did the mounds of cheese require a bit more salt, but I&rsquove also always thought the end product could have stood for a bit more texture and flavor (I&rsquom so sorry, @grandma, and I love you). We coated the entire platter in chunked up pieces of the sticks, knowing their butteriness would add bold flavor and provide extra crunch. The garlic powder coating the pretzels made it that much more savory, which we needed in order to complete our new-and-improved spread.

The end result? A lush heaping of pasta that somehow tasted like home and also entirely like. nothing we&rsquod ever experienced before. And doesn&rsquot that just sum it all up at this point in time? The 9x13 we made of the stuff lasted us for days, so we used a normally chill leftover experience to keep experimenting. Turns out the No. 4 Zesty Buffalo Pretzels are a delightful mac & cheese add, too. Our official recommendation? Treat your post-holidays blues with buffalo pretzel sticks dipped into the drippy, cheesy remains at the bottom of your casserole. Or, you know, keep making the most delicious stuff in huge batches until you find yourself satisfied for every meal for the rest of the year that you can&rsquot celebrate the way you usually do. It&rsquoll work every time.


The Holidays Are Different This Year&mdashAll Your Recipes Should Be Too

You may or may not have heard that the holidays are going to be different this year. Assuming you, like me, are a person who could not be with her family this year for her usual Thanksgiving activities (see: me, my immediate family, and, like, 20 cousins, aunts, uncles, and dogs crammed into my Aunt Debbie&rsquos living room for 10+ hours), you may be looking for ways to make your pint-sized holiday celebrations a bit more special. I&rsquom told large amounts of food and big hits of flavor help when you&rsquore feeling sad, yeah?

So! This year, for Thanksgiving, it was just me and my husband in our tiny New York City apartment. A few weeks ago when we got around to thinking about the holiday, we decided to treat it as a food trial run for the rest of the year&rsquos festivities. Our first instinct was to try and recreate everything we normally eat in an attempt to, well, make things feel a bit more normal. That ultimately was not the solution&mdashwe just ended up sad just thinking about it and craving a day-long meal. We then pivoted entirely would revamping all of the staples and classics in a way that made them nostalgic-yet-new serve us well during this particularly strange year? It turns out it absolutely would!

We opted for just making a small turkey breast, hit our cranberry sauce with tons of citrus, and forwent string bean casserole altogether. Some of the more traditional sides seemed rife with opportunities for change. Specifically, we got really excited about what to do with our mac & cheese this year. We decided the base of it would remain the same&mdashmy grandma&rsquos &ldquobubble bubble mac&rdquo has been made every year for as long as I can remember. But we made it our own by covering the already-wild dish in pretzels. (Though the recipe itself called for pounds of cheese and bits of butter, there&rsquos not much more to it than that.) Enter: ROLD GOLD® Recipe No.&trade 5 Savory Butter Pretzels.

A practice batch (I&rsquom sorry, do you not preview your holiday dishes in preparation!?) proved what we already knew would be true: The addition was perfect on all fronts. Not only did the mounds of cheese require a bit more salt, but I&rsquove also always thought the end product could have stood for a bit more texture and flavor (I&rsquom so sorry, @grandma, and I love you). We coated the entire platter in chunked up pieces of the sticks, knowing their butteriness would add bold flavor and provide extra crunch. The garlic powder coating the pretzels made it that much more savory, which we needed in order to complete our new-and-improved spread.

The end result? A lush heaping of pasta that somehow tasted like home and also entirely like. nothing we&rsquod ever experienced before. And doesn&rsquot that just sum it all up at this point in time? The 9x13 we made of the stuff lasted us for days, so we used a normally chill leftover experience to keep experimenting. Turns out the No. 4 Zesty Buffalo Pretzels are a delightful mac & cheese add, too. Our official recommendation? Treat your post-holidays blues with buffalo pretzel sticks dipped into the drippy, cheesy remains at the bottom of your casserole. Or, you know, keep making the most delicious stuff in huge batches until you find yourself satisfied for every meal for the rest of the year that you can&rsquot celebrate the way you usually do. It&rsquoll work every time.


The Holidays Are Different This Year&mdashAll Your Recipes Should Be Too

You may or may not have heard that the holidays are going to be different this year. Assuming you, like me, are a person who could not be with her family this year for her usual Thanksgiving activities (see: me, my immediate family, and, like, 20 cousins, aunts, uncles, and dogs crammed into my Aunt Debbie&rsquos living room for 10+ hours), you may be looking for ways to make your pint-sized holiday celebrations a bit more special. I&rsquom told large amounts of food and big hits of flavor help when you&rsquore feeling sad, yeah?

So! This year, for Thanksgiving, it was just me and my husband in our tiny New York City apartment. A few weeks ago when we got around to thinking about the holiday, we decided to treat it as a food trial run for the rest of the year&rsquos festivities. Our first instinct was to try and recreate everything we normally eat in an attempt to, well, make things feel a bit more normal. That ultimately was not the solution&mdashwe just ended up sad just thinking about it and craving a day-long meal. We then pivoted entirely would revamping all of the staples and classics in a way that made them nostalgic-yet-new serve us well during this particularly strange year? It turns out it absolutely would!

We opted for just making a small turkey breast, hit our cranberry sauce with tons of citrus, and forwent string bean casserole altogether. Some of the more traditional sides seemed rife with opportunities for change. Specifically, we got really excited about what to do with our mac & cheese this year. We decided the base of it would remain the same&mdashmy grandma&rsquos &ldquobubble bubble mac&rdquo has been made every year for as long as I can remember. But we made it our own by covering the already-wild dish in pretzels. (Though the recipe itself called for pounds of cheese and bits of butter, there&rsquos not much more to it than that.) Enter: ROLD GOLD® Recipe No.&trade 5 Savory Butter Pretzels.

A practice batch (I&rsquom sorry, do you not preview your holiday dishes in preparation!?) proved what we already knew would be true: The addition was perfect on all fronts. Not only did the mounds of cheese require a bit more salt, but I&rsquove also always thought the end product could have stood for a bit more texture and flavor (I&rsquom so sorry, @grandma, and I love you). We coated the entire platter in chunked up pieces of the sticks, knowing their butteriness would add bold flavor and provide extra crunch. The garlic powder coating the pretzels made it that much more savory, which we needed in order to complete our new-and-improved spread.

The end result? A lush heaping of pasta that somehow tasted like home and also entirely like. nothing we&rsquod ever experienced before. And doesn&rsquot that just sum it all up at this point in time? The 9x13 we made of the stuff lasted us for days, so we used a normally chill leftover experience to keep experimenting. Turns out the No. 4 Zesty Buffalo Pretzels are a delightful mac & cheese add, too. Our official recommendation? Treat your post-holidays blues with buffalo pretzel sticks dipped into the drippy, cheesy remains at the bottom of your casserole. Or, you know, keep making the most delicious stuff in huge batches until you find yourself satisfied for every meal for the rest of the year that you can&rsquot celebrate the way you usually do. It&rsquoll work every time.


The Holidays Are Different This Year&mdashAll Your Recipes Should Be Too

You may or may not have heard that the holidays are going to be different this year. Assuming you, like me, are a person who could not be with her family this year for her usual Thanksgiving activities (see: me, my immediate family, and, like, 20 cousins, aunts, uncles, and dogs crammed into my Aunt Debbie&rsquos living room for 10+ hours), you may be looking for ways to make your pint-sized holiday celebrations a bit more special. I&rsquom told large amounts of food and big hits of flavor help when you&rsquore feeling sad, yeah?

So! This year, for Thanksgiving, it was just me and my husband in our tiny New York City apartment. A few weeks ago when we got around to thinking about the holiday, we decided to treat it as a food trial run for the rest of the year&rsquos festivities. Our first instinct was to try and recreate everything we normally eat in an attempt to, well, make things feel a bit more normal. That ultimately was not the solution&mdashwe just ended up sad just thinking about it and craving a day-long meal. We then pivoted entirely would revamping all of the staples and classics in a way that made them nostalgic-yet-new serve us well during this particularly strange year? It turns out it absolutely would!

We opted for just making a small turkey breast, hit our cranberry sauce with tons of citrus, and forwent string bean casserole altogether. Some of the more traditional sides seemed rife with opportunities for change. Specifically, we got really excited about what to do with our mac & cheese this year. We decided the base of it would remain the same&mdashmy grandma&rsquos &ldquobubble bubble mac&rdquo has been made every year for as long as I can remember. But we made it our own by covering the already-wild dish in pretzels. (Though the recipe itself called for pounds of cheese and bits of butter, there&rsquos not much more to it than that.) Enter: ROLD GOLD® Recipe No.&trade 5 Savory Butter Pretzels.

A practice batch (I&rsquom sorry, do you not preview your holiday dishes in preparation!?) proved what we already knew would be true: The addition was perfect on all fronts. Not only did the mounds of cheese require a bit more salt, but I&rsquove also always thought the end product could have stood for a bit more texture and flavor (I&rsquom so sorry, @grandma, and I love you). We coated the entire platter in chunked up pieces of the sticks, knowing their butteriness would add bold flavor and provide extra crunch. The garlic powder coating the pretzels made it that much more savory, which we needed in order to complete our new-and-improved spread.

The end result? A lush heaping of pasta that somehow tasted like home and also entirely like. nothing we&rsquod ever experienced before. And doesn&rsquot that just sum it all up at this point in time? The 9x13 we made of the stuff lasted us for days, so we used a normally chill leftover experience to keep experimenting. Turns out the No. 4 Zesty Buffalo Pretzels are a delightful mac & cheese add, too. Our official recommendation? Treat your post-holidays blues with buffalo pretzel sticks dipped into the drippy, cheesy remains at the bottom of your casserole. Or, you know, keep making the most delicious stuff in huge batches until you find yourself satisfied for every meal for the rest of the year that you can&rsquot celebrate the way you usually do. It&rsquoll work every time.


The Holidays Are Different This Year&mdashAll Your Recipes Should Be Too

You may or may not have heard that the holidays are going to be different this year. Assuming you, like me, are a person who could not be with her family this year for her usual Thanksgiving activities (see: me, my immediate family, and, like, 20 cousins, aunts, uncles, and dogs crammed into my Aunt Debbie&rsquos living room for 10+ hours), you may be looking for ways to make your pint-sized holiday celebrations a bit more special. I&rsquom told large amounts of food and big hits of flavor help when you&rsquore feeling sad, yeah?

So! This year, for Thanksgiving, it was just me and my husband in our tiny New York City apartment. A few weeks ago when we got around to thinking about the holiday, we decided to treat it as a food trial run for the rest of the year&rsquos festivities. Our first instinct was to try and recreate everything we normally eat in an attempt to, well, make things feel a bit more normal. That ultimately was not the solution&mdashwe just ended up sad just thinking about it and craving a day-long meal. We then pivoted entirely would revamping all of the staples and classics in a way that made them nostalgic-yet-new serve us well during this particularly strange year? It turns out it absolutely would!

We opted for just making a small turkey breast, hit our cranberry sauce with tons of citrus, and forwent string bean casserole altogether. Some of the more traditional sides seemed rife with opportunities for change. Specifically, we got really excited about what to do with our mac & cheese this year. We decided the base of it would remain the same&mdashmy grandma&rsquos &ldquobubble bubble mac&rdquo has been made every year for as long as I can remember. But we made it our own by covering the already-wild dish in pretzels. (Though the recipe itself called for pounds of cheese and bits of butter, there&rsquos not much more to it than that.) Enter: ROLD GOLD® Recipe No.&trade 5 Savory Butter Pretzels.

A practice batch (I&rsquom sorry, do you not preview your holiday dishes in preparation!?) proved what we already knew would be true: The addition was perfect on all fronts. Not only did the mounds of cheese require a bit more salt, but I&rsquove also always thought the end product could have stood for a bit more texture and flavor (I&rsquom so sorry, @grandma, and I love you). We coated the entire platter in chunked up pieces of the sticks, knowing their butteriness would add bold flavor and provide extra crunch. The garlic powder coating the pretzels made it that much more savory, which we needed in order to complete our new-and-improved spread.

The end result? A lush heaping of pasta that somehow tasted like home and also entirely like. nothing we&rsquod ever experienced before. And doesn&rsquot that just sum it all up at this point in time? The 9x13 we made of the stuff lasted us for days, so we used a normally chill leftover experience to keep experimenting. Turns out the No. 4 Zesty Buffalo Pretzels are a delightful mac & cheese add, too. Our official recommendation? Treat your post-holidays blues with buffalo pretzel sticks dipped into the drippy, cheesy remains at the bottom of your casserole. Or, you know, keep making the most delicious stuff in huge batches until you find yourself satisfied for every meal for the rest of the year that you can&rsquot celebrate the way you usually do. It&rsquoll work every time.


The Holidays Are Different This Year&mdashAll Your Recipes Should Be Too

You may or may not have heard that the holidays are going to be different this year. Assuming you, like me, are a person who could not be with her family this year for her usual Thanksgiving activities (see: me, my immediate family, and, like, 20 cousins, aunts, uncles, and dogs crammed into my Aunt Debbie&rsquos living room for 10+ hours), you may be looking for ways to make your pint-sized holiday celebrations a bit more special. I&rsquom told large amounts of food and big hits of flavor help when you&rsquore feeling sad, yeah?

So! This year, for Thanksgiving, it was just me and my husband in our tiny New York City apartment. A few weeks ago when we got around to thinking about the holiday, we decided to treat it as a food trial run for the rest of the year&rsquos festivities. Our first instinct was to try and recreate everything we normally eat in an attempt to, well, make things feel a bit more normal. That ultimately was not the solution&mdashwe just ended up sad just thinking about it and craving a day-long meal. We then pivoted entirely would revamping all of the staples and classics in a way that made them nostalgic-yet-new serve us well during this particularly strange year? It turns out it absolutely would!

We opted for just making a small turkey breast, hit our cranberry sauce with tons of citrus, and forwent string bean casserole altogether. Some of the more traditional sides seemed rife with opportunities for change. Specifically, we got really excited about what to do with our mac & cheese this year. We decided the base of it would remain the same&mdashmy grandma&rsquos &ldquobubble bubble mac&rdquo has been made every year for as long as I can remember. But we made it our own by covering the already-wild dish in pretzels. (Though the recipe itself called for pounds of cheese and bits of butter, there&rsquos not much more to it than that.) Enter: ROLD GOLD® Recipe No.&trade 5 Savory Butter Pretzels.

A practice batch (I&rsquom sorry, do you not preview your holiday dishes in preparation!?) proved what we already knew would be true: The addition was perfect on all fronts. Not only did the mounds of cheese require a bit more salt, but I&rsquove also always thought the end product could have stood for a bit more texture and flavor (I&rsquom so sorry, @grandma, and I love you). We coated the entire platter in chunked up pieces of the sticks, knowing their butteriness would add bold flavor and provide extra crunch. The garlic powder coating the pretzels made it that much more savory, which we needed in order to complete our new-and-improved spread.

The end result? A lush heaping of pasta that somehow tasted like home and also entirely like. nothing we&rsquod ever experienced before. And doesn&rsquot that just sum it all up at this point in time? The 9x13 we made of the stuff lasted us for days, so we used a normally chill leftover experience to keep experimenting. Turns out the No. 4 Zesty Buffalo Pretzels are a delightful mac & cheese add, too. Our official recommendation? Treat your post-holidays blues with buffalo pretzel sticks dipped into the drippy, cheesy remains at the bottom of your casserole. Or, you know, keep making the most delicious stuff in huge batches until you find yourself satisfied for every meal for the rest of the year that you can&rsquot celebrate the way you usually do. It&rsquoll work every time.


The Holidays Are Different This Year&mdashAll Your Recipes Should Be Too

You may or may not have heard that the holidays are going to be different this year. Assuming you, like me, are a person who could not be with her family this year for her usual Thanksgiving activities (see: me, my immediate family, and, like, 20 cousins, aunts, uncles, and dogs crammed into my Aunt Debbie&rsquos living room for 10+ hours), you may be looking for ways to make your pint-sized holiday celebrations a bit more special. I&rsquom told large amounts of food and big hits of flavor help when you&rsquore feeling sad, yeah?

So! This year, for Thanksgiving, it was just me and my husband in our tiny New York City apartment. A few weeks ago when we got around to thinking about the holiday, we decided to treat it as a food trial run for the rest of the year&rsquos festivities. Our first instinct was to try and recreate everything we normally eat in an attempt to, well, make things feel a bit more normal. That ultimately was not the solution&mdashwe just ended up sad just thinking about it and craving a day-long meal. We then pivoted entirely would revamping all of the staples and classics in a way that made them nostalgic-yet-new serve us well during this particularly strange year? It turns out it absolutely would!

We opted for just making a small turkey breast, hit our cranberry sauce with tons of citrus, and forwent string bean casserole altogether. Some of the more traditional sides seemed rife with opportunities for change. Specifically, we got really excited about what to do with our mac & cheese this year. We decided the base of it would remain the same&mdashmy grandma&rsquos &ldquobubble bubble mac&rdquo has been made every year for as long as I can remember. But we made it our own by covering the already-wild dish in pretzels. (Though the recipe itself called for pounds of cheese and bits of butter, there&rsquos not much more to it than that.) Enter: ROLD GOLD® Recipe No.&trade 5 Savory Butter Pretzels.

A practice batch (I&rsquom sorry, do you not preview your holiday dishes in preparation!?) proved what we already knew would be true: The addition was perfect on all fronts. Not only did the mounds of cheese require a bit more salt, but I&rsquove also always thought the end product could have stood for a bit more texture and flavor (I&rsquom so sorry, @grandma, and I love you). We coated the entire platter in chunked up pieces of the sticks, knowing their butteriness would add bold flavor and provide extra crunch. The garlic powder coating the pretzels made it that much more savory, which we needed in order to complete our new-and-improved spread.

The end result? A lush heaping of pasta that somehow tasted like home and also entirely like. nothing we&rsquod ever experienced before. And doesn&rsquot that just sum it all up at this point in time? The 9x13 we made of the stuff lasted us for days, so we used a normally chill leftover experience to keep experimenting. Turns out the No. 4 Zesty Buffalo Pretzels are a delightful mac & cheese add, too. Our official recommendation? Treat your post-holidays blues with buffalo pretzel sticks dipped into the drippy, cheesy remains at the bottom of your casserole. Or, you know, keep making the most delicious stuff in huge batches until you find yourself satisfied for every meal for the rest of the year that you can&rsquot celebrate the way you usually do. It&rsquoll work every time.


The Holidays Are Different This Year&mdashAll Your Recipes Should Be Too

You may or may not have heard that the holidays are going to be different this year. Assuming you, like me, are a person who could not be with her family this year for her usual Thanksgiving activities (see: me, my immediate family, and, like, 20 cousins, aunts, uncles, and dogs crammed into my Aunt Debbie&rsquos living room for 10+ hours), you may be looking for ways to make your pint-sized holiday celebrations a bit more special. I&rsquom told large amounts of food and big hits of flavor help when you&rsquore feeling sad, yeah?

So! This year, for Thanksgiving, it was just me and my husband in our tiny New York City apartment. A few weeks ago when we got around to thinking about the holiday, we decided to treat it as a food trial run for the rest of the year&rsquos festivities. Our first instinct was to try and recreate everything we normally eat in an attempt to, well, make things feel a bit more normal. That ultimately was not the solution&mdashwe just ended up sad just thinking about it and craving a day-long meal. We then pivoted entirely would revamping all of the staples and classics in a way that made them nostalgic-yet-new serve us well during this particularly strange year? It turns out it absolutely would!

We opted for just making a small turkey breast, hit our cranberry sauce with tons of citrus, and forwent string bean casserole altogether. Some of the more traditional sides seemed rife with opportunities for change. Specifically, we got really excited about what to do with our mac & cheese this year. We decided the base of it would remain the same&mdashmy grandma&rsquos &ldquobubble bubble mac&rdquo has been made every year for as long as I can remember. But we made it our own by covering the already-wild dish in pretzels. (Though the recipe itself called for pounds of cheese and bits of butter, there&rsquos not much more to it than that.) Enter: ROLD GOLD® Recipe No.&trade 5 Savory Butter Pretzels.

A practice batch (I&rsquom sorry, do you not preview your holiday dishes in preparation!?) proved what we already knew would be true: The addition was perfect on all fronts. Not only did the mounds of cheese require a bit more salt, but I&rsquove also always thought the end product could have stood for a bit more texture and flavor (I&rsquom so sorry, @grandma, and I love you). We coated the entire platter in chunked up pieces of the sticks, knowing their butteriness would add bold flavor and provide extra crunch. The garlic powder coating the pretzels made it that much more savory, which we needed in order to complete our new-and-improved spread.

The end result? A lush heaping of pasta that somehow tasted like home and also entirely like. nothing we&rsquod ever experienced before. And doesn&rsquot that just sum it all up at this point in time? The 9x13 we made of the stuff lasted us for days, so we used a normally chill leftover experience to keep experimenting. Turns out the No. 4 Zesty Buffalo Pretzels are a delightful mac & cheese add, too. Our official recommendation? Treat your post-holidays blues with buffalo pretzel sticks dipped into the drippy, cheesy remains at the bottom of your casserole. Or, you know, keep making the most delicious stuff in huge batches until you find yourself satisfied for every meal for the rest of the year that you can&rsquot celebrate the way you usually do. It&rsquoll work every time.



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