Served with a thick lemon yogurt sauce, this steak is a satisfyingly flavorful combo that will make you want to lick your plate clean. Continue
Fact: cheese makes everything better. Particularly cheddar cheese. Something about its sharpness, saltiness, and melt factor makes cheddar the ideal candidate for grilled cheese, mac and cheese, fondue, homemade crackers, and much more. If your love of cheddar cheese knows no bounds and you could eat it at every meal, you’ll want to make these 23 recipes ASAP.
Oreo O’s haven’t been on store shelves since 2007, but they’re finally making a comeback! The iconic cookies and cream cereal from the ’90s will hit store shelves again in June, a whole 10 years later. Originally launched in 1998 (with the throwback commercial to prove it), Oreo O’s were hands down one of the best cereals for kids (and let’s be honest, adults) in the early 2000s. The miniature, Oreo-flavored chocolate cereal will make a much-appreciated return, and it promises to be just as delicious as you remember.
A spokesperson said in a statement, “Fans of the iconic OREO O’s cereal will find the product has stayed true to its roots, with OREO cookie bits and a crème coating combined to make the chocolaty, crunchy O’s that can be enjoyed in a bowl with milk, or straight out of the box.” You can use the Post brand store locator to find out which stores in your area are selling Oreo O’s, including Walmart. Commence the freak-out as you discover it for yourself in the cereal aisle, and prepare to stock up!
So good I couldn’t wait to eat some of it before taking a picture.
My favorite Disneyland treat has always been a frosty pineapple float just outside the Tiki Room – which just so happens to be my favorite spot at Disneyland. Like, c’mon, where else can you enjoy shade from the sun and air conditioning in the scorching landscape of central Orange County while being serenaded by animatronic birds and enjoying a sweet mocktail?
Rumor had it that there was another rivaling pineapple treat on the streets of Disney: pineapple cotton candy. The moment I got wind of tropical-flavored sugar that was available for purchase, I was ready for the hunt. Niche Disney treats like this – take the Star Wars churros, for instance – are highly coveted and typically only in certain locations in the park. The cotton candy in question? Only available in Disney California Adventure . . . and only at Paradise Pier, near the Little Mermaid and California Screamin’ rides.
After stalking this island-inspired dessert like a seagull hunting a bag of chips on the beach, I came out victorious just outside the entrance to California Screamin’, behind Mickey’s Fun Wheel (note: I came upon a sold-out cotton candy stand outside Ariel’s Undersea Adventure ride, where I was told there were no more pineapple cotton candies, but nevertheless I persisted).
The verdict: they’re INSANE. The taste pays homage to a certain Hawaiian refreshment from Adventureland in Disneyland park, but in light-as-air cotton candy form. Even if you’re not a typical cotton candy fan, you should try this variety, as the pineapple flavor isn’t too fake or cloying.
“Try the grey stuff, it’s delicious!” – a factual statement made by a fictional character in the song “Be Our Guest” from the Disney renaissance classic Beauty and the Beast. Disneyland park now features the film’s famed dessert, and you can get it at the Red Rose Taverne – what used to be the Pinocchio-themed Village Haus – in Fantasyland.
While gray goop may not seem so appetizing upon first sight, know that this whipped goodness is white chocolate (and what I assume is Oreo) mousse, surrounding a red velvet cake that is filled with raspberry preserves and a whole raspberry atop a scalloped tea cookie (we tasted notes of almond and lemon). Every bite was sensational. Check it out.
Worth the literal hour (yes, hour) line? Absolutely. We enjoyed this cake more than some rides at Disneyland. I would absolutely go back for this, as it is now hands-down my favorite Disney dessert.
Since we were standing around for approximately 60 minutes, we tried to get a little more out of the experience and went for the Lemon Rose cake, too. While we devoured every bite of this treat as well, it didn’t quite hold a(n enchanted) candle to The Grey Stuff. There was a lot going on: some kind of solid but light not-quite-panna-cotta, not-quite-meringue exterior, unclear colored topping, lemon custard, strawberry rose preserves or jam of some sort, and at the bottom some malt crunch (?). All the tastes were good; it just seemed a little disjointed. Very experimentally French, so bonus points for being on theme.
The Grey Stuff:
Lemon Rose Cake:
While visiting Disneyland resort for the Tinker Bell Half Marathon, I got the chance to attend a runDisney Lunch ‘N’ Learn at the Napa Rose restaurant in the Grand Californian hotel. I learned chef tricks for cooking chicken, tried the best pre-workout smoothie recipe I’ve ever seen, and picked up some pretty cool Disney-specific secrets about what makes its food so special.
While learning how to make Disney’s seasonal fruit crisp – a tried-and-true formula used with the freshest produce on offer – I got to know more about what goes into the pastries specifically and why they’re so damn good.
There’s a “Secret Ingredient”
One of the secrets to a Disney pastry? “Ninety percent of them have brown sugar,” said Nubia Renteria, the assistant pastry chef who was leading the course. “It adds a richness and complexity to the pastry that [white] sugar doesn’t,” she said.
Disneyland Is Meticulous About Ingredients
As strawberries were just coming into season at the time of our cooking class, I got the chance to try the freshest, sweetest, most delicious strawberry I’ve ever tasted. One bite was like literal candy.
What makes it so special? Disney only gets its strawberries from a farm called Harry’s Berries in Oxnard, CA. “They only do strawberries,” said Nubia. Harry’s Berries specializes in this particular fruit, so Disneyland knows it’s getting the best quality.
Another meticulously selected ingredient? Feuilletine flakes, a pastry crunch made from dried crepes that’s somewhat difficult to come by. Nubia used this in the Disneyland cherry crisp she made for us.
The Chefs Are Pros
Nubia also mentioned she has been at Disneyland working as a pastry chef for 17 years but that her career’s longevity isn’t abnormal. In fact, it’s common for Disneyland chefs to stay for a very, very long time. Not only do they have decades of experience, but they know the ins and outs of Disneyland-specific methods and its customers. Plus, there’s a whole lotta love going into the chefs’ creations.
The Chefs Will Custom Make Anything For Your Dietary Needs
Speaking of love, Nubia told the group of us attending a story about a little boy who had never had a birthday cake in his whole life because of allergies to dairy, soy, and gluten, but Nubia and her team came together to create a safe and delicious cake for his birthday trip to Disneyland.
In fact, any chef at the Disneyland resort will customize the food on offer to suit your dietary needs and restrictions. I overheard a woman mention to a friend in the group that “This was the first place my kids didn’t feel restricted after we went gluten-free” because Disney was so accommodating.
Going out to a steakhouse is fun and all, but what about those times when you’re on a budget or when you want to eat dinner on your couch? These steakhouse copycat recipes solve all your problems and allow you to indulge in a five-star meal that won’t break the bank. Spot your favorite restaurant recipes ahead, from Ruth’s Chris-inspired appetizers to Outback’s iconic dishes, and prepare to plan your next date night in or home-cooked meal for one.
Chefs have earned the rock-star status over the last decade, and the next wave of talent to travel the globe and garner a massive following? Bartenders, like those of Road Soda Bar. This Airstream-turned-bar tours around the country, predominately to music festivals, to serve artisanal cocktails on the fly. While at Bottlerock this weekend, I beelined my way over to the aluminum trailer, thirsty for a margarita and hardly expecting the experience to transfix me. But it did. I ordered a Vanishing Point and gasped when the bartender poured the drink from a tap and started prancing in place when he garnished the frothy drink with a strawberry gummy. I took a sip and couldn’t believe my taste buds. This wasn’t some ordinary strawberry margarita – this was next level. Subtly sweet and floral from the strawberries, slightly smoky and spicy with a salty finish. I had to know the secret.
I sat inside the souped-up Airstream with the cofounder of the bar Mark “Wisey” Wiseberg, an engineer who used his 10-plus years of running music festivals to develop this moving bar concept. People love craft cocktails but don’t really want to wait for one in a music festival setting, inspiring him to devise a solution. His team handcrafts everything in bulk (all the juices, syrups, bitters, etc.) and stores the cocktails in kegs. Dispensing them through a keg simultaneously aerates and stirs the cocktails, so they taste fresh. He then pulled out his laptop and showed me the recipe, typed out on a spreadsheet. Wisey has input various other calculations, and with a push of a button, the team can easily multiply the ingredient measurements to serve a large crowd. I definitely plan on implementing a similar method to take the struggle out of prepping for pitcher drinks.
As for the recipes, they are as fine-tuned as the back end of this operation. Ben Scorah, the other cofounder, dreams them up. First, the spirits. This recipe calls for Don Julio Blanco. Wisey swears by the stuff. “That’s what we drink after we close.” The drink also calls for Ancho Reyes Verde Liqueur, made from fire-roasted poblano chiles. It offers a complex charred flavor and finishes with an herbaceous heat that tastes like desert Summers. The strawberry syrup is made from sous-viding strawberries, sugar, and water for eight hours submerged in 145°F water. The cocktail isn’t complete without a dash of Tiki Bitters (cinnamon, allspice, and other West Indies spices) and a pinch of salt. While I don’t know how realistic it is for me to ever sous-vide my own strawberry syrup, I definitely intend to stock my bar with all of the other ingredients – I must re-create this cocktail and revisit good memories of the music festival all Summer long.
*If you don’t have a sous-vide, try this strawberry simple syrup recipe made on the stovetop.
- Combine all ingredients in a cocktail mixer with ice. Shake until chilled and frothy.
- Pour into a cup and garnish with a strawberry gummy.
- Drinks, Cocktails
- 1 cocktail
Considering that Disney’s Anaheim, CA, resort boasts a show called World of Color, it would be a huge missed opportunity for Disneyland and Disney’s California Adventure not to delight guests with brightly colored snacks and drinks. And when Pride Month celebrations roll around, these vivid culinary offerings can also serve another purpose: to celebrate the LGBTQ community and commemorate its history by evoking the colors of the rainbow flag.
So if you’re visiting the California parks this June, be sure to snack on a few of these rainbow-colored goodies during your trip. Let’s be real: the Happiest Place on Earth is even better when you stand proud (and have a tasty snack in hand)!
Little Caesars is taking the meaning of “extra cheese and pepperoni” to a whole new level with its newest pizza. The ExtraMostBestest Pizza – yes, that really is the name – has an insane amount of mozzarella cheese, muenster cheese, and pepperoni, and a large costs just $6. Little Caesars said in a statement that the pizza has “the most pepperoni and cheese of any large round standard menu one-topping pepperoni pizza sold by the other three major national pizza chains. The round pizza is topped with even more of the chain’s fresh, never-frozen mozzarella and muenster cheese blend and well over 50 pepperoni slices.” Basically, every single bite guarantees the perfect pepperoni to cheese ratio, and each slice comes with a serious cheese pull.
You might be used to Little Caesar’s iconic $5 Hot-n-Ready pepperoni pizzas, and the ExtraMostBestest is available starting on May 30 as a Hot-n-Ready for a dollar more than the standard. We’re not above adding even more cheese and pepperoni to an already-cooked pizza, so we’re glad Little Caesars did the work for us.