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2023’s Best Cities for Fast Food Lovers: 200 Cities Ranked

From the drive-in to the drive-thru, America loves finger-lickin’ good fast food.

But which cities are best for satisfying on-the-go hunger (or on-the-couch cravings)?

LawnStarter compared the 200 biggest U.S. cities to rank 2023’s Best Cities for Fast Food Lovers.

We looked for cities with access to plenty of fast-food establishments. We also considered affordability and quality, including Thrillist’s Fasties Awards.

Have it your way on National Fast Food Day (Nov. 16) with the help of our ranking below, followed by some highlights, lowlights, and expert tips.

Contents

City Rankings

A Chick-fil-A fast food restaurant location on an early summer evening in West St. Paul, Minnesota.

See how each city fared in our ranking:

Search:

Overall Rank (1=Best)		City	Overall Score		Access Rank		Quality Rank		Affordability Rank

1	Orlando, FL			67.37		2		1		146
2	New York, NY			66.34		3		2		91
3	Miami, FL			61.16		1		93		147
4	San Francisco, CA			59.00		10		14		15
5	Chicago, IL			58.91		9		9		69
6	Philadelphia, PA			58.79		11		4		127
7	Huntington Beach, CA			56.99		33		6		32
8	Washington, DC			56.89		6		22		28
9	McAllen, TX			56.24		91		3		62
10	San Diego, CA			55.60		47		7		41
11	Los Angeles, CA			54.51		26		10		96
12	Las Vegas, NV			54.46		14		13		128
13	Scottsdale, AZ			54.09		142		11		6
14	Chandler, AZ			53.54		71		17		4
15	Killeen, TX			52.53		76		5		149
16	Boston, MA			52.32		4		48		76
17	Torrance, CA			51.95		24		23		42
18	Glendale, AZ			51.20		31		12		160
19	Atlanta, GA			50.89		20		43		20
20	Austin, TX			50.77		41		28		33
21	Palmdale, CA			50.61		152		8		75
22	Pasadena, CA			49.91		36		37		29
23	Seattle, WA			49.24		39		44		26
24	Long Beach, CA			49.01		28		25		124
25	Rancho Cucamonga, CA			49.00		108		26		25
26	Tempe, AZ			48.20		25		42		85
27	Orange, CA			48.06		32		62		21
28	Tampa, FL			48.04		17		47		104
29	Phoenix, AZ			48.02		55		18		141
30	Mesa, AZ			47.84		82		33		43
31	Pomona, CA			47.75		87		24		82
32	Glendale, CA			47.64		106		46		12
33	Peoria, AZ			47.51		157		16		71
34	Escondido, CA			47.49		107		30		49
35	San Antonio, TX			47.23		61		20		143
36	Plano, TX			47.19		73		57		13
37	Anaheim, CA			47.01		37		50		68
38	Moreno Valley, CA			46.97		132		21		66
38	Corona, CA			46.97		84		45		27
40	Naperville, IL			46.91		65		75		3
41	McKinney, TX			46.14		102		65		11
42	Oceanside, CA			45.80		103		35		90
43	Louisville, KY			45.50		5		117		112
44	Dallas, TX			45.36		19		86		70
45	Charlotte, NC			45.24		150		29		81
46	Fontana, CA			45.20		79		59		44
47	Olathe, KS			45.19		171		32		38
48	Henderson, NV			45.04		170		34		39
49	Santa Ana, CA			44.74		21		95		45
50	Denver, CO			44.67		40		79		58
51	Fort Lauderdale, FL			44.64		12		131		51
52	Thornton, CO			44.61		100		58		57
53	Fullerton, CA			44.59		46		88		35
54	Salt Lake City, UT			44.59		90		53		72
55	Norfolk, VA			44.56		49		51		135
56	Lexington, KY			44.51		176		31		52
57	Portland, OR			44.48		121		60		34
58	St. Louis, MO			44.33		43		55		140
59	Sunnyvale, CA			43.40		29		157		2
60	Springfield, MO			43.20		159		15		181
61	Jersey City, NJ			43.16		8		160		50
62	Sacramento, CA			42.54		15		137		99
63	Frisco, TX			42.49		67		132		8
64	Riverside, CA			42.30		113		74		60
65	Waco, TX			42.07		93		68		105
66	Garden Grove, CA			42.03		80		63		137
67	Eugene, OR			41.98		173		38		117
68	Winston-Salem, NC			41.92		195		41		47
69	Hampton, VA			41.87		75		52		170
70	Fresno, CA			41.87		52		72		152
71	Chula Vista, CA			41.56		122		130		5
72	Overland Park, KS			41.48		174		76		16
73	Pittsburgh, PA			41.38		16		147		110
74	Columbus, OH			41.33		85		66		153
75	Raleigh, NC			41.31		168		80		24
76	Little Rock, AR			41.21		133		61		122
77	Houston, TX			41.14		35		103		121
78	Roseville, CA			41.09		57		138		23
79	Lincoln, NE			41.04		162		56		106
80	North Las Vegas, NV			41.02		196		27		134
81	Colorado Springs, CO			40.96		83		78		129
82	Modesto, CA			40.81		38		133		61
83	Knoxville, TN			40.69		45		87		163
84	Fremont, CA			40.58		148		124		7
85	Santa Clarita, CA			40.42		144		77		74
86	Richmond, VA			40.40		18		112		171
87	Nashville, TN			40.26		172		64		84
88	Baltimore, MD			40.25		27		104		162
89	Ontario, CA			40.23		86		106		73
90	Alexandria, VA			40.06		7		195		17
91	Tallahassee, FL			39.95		50		96		151
92	Tulsa, OK			39.87		136		70		133
93	Virginia Beach, VA			39.73		97		98		98
94	Kansas City, KS			39.73		192		19		184
95	San Jose, CA			39.63		62		164		9
96	Rockford, IL			39.58		164		40		177
97	Clarksville, TN			39.52		191		54		108
98	Amarillo, TX			39.32		58		122		100
99	Kansas City, MO			39.20		197		36		145
100	St. Paul, MN			39.20		98		148		22
101	Fort Worth, TX			39.19		101		119		65
102	Lubbock, TX			39.18		66		94		156
103	Salinas, CA			38.93		30		176		14
104	Tacoma, WA			38.88		64		110		136
105	Providence, RI			38.80		105		91		154
106	Elk Grove, CA			38.76		115		143		30
107	Columbus, GA			38.59		146		90		103
108	Irving, TX			38.26		77		161		18
109	Bellevue, WA			38.09		95		177		1
110	Laredo, TX			38.08		158		82		138
111	Jacksonville, FL			38.07		69		107		158
112	Oxnard, CA			38.00		81		154		46
113	Durham, NC			37.89		175		102		54
114	Madison, WI			37.76		178		89		92
115	Lakewood, CO			37.69		180		71		142
116	Greensboro, NC			37.66		161		101		93
117	Surprise, AZ			37.65		114		111		132
118	Rochester, NY			37.63		13		128		191
119	Fort Collins, CO			37.53		112		150		48
120	Murfreesboro, TN			37.51		120		156		31
121	Omaha, NE			37.51		149		100		109
122	Chesapeake, VA			37.24		183		114		36
123	Augusta, GA			37.17		165		84		157
124	Mobile, AL			37.13		194		49		172
125	Indianapolis, IN			37.07		140		109		119
126	Wichita, KS			37.03		124		120		107
127	Hialeah, FL			36.91		23		124		185
128	Milwaukee, WI			36.90		118		81		180
129	Baton Rouge, LA			36.80		111		108		168
130	Corpus Christi, TX			36.80		134		134		77
131	Anchorage, AK			36.78		199		85		67
132	Carrollton, TX			36.76		59		173		40
133	Cincinnati, OH			36.56		60		146		148
134	Buffalo, NY			36.55		44		73		196
135	Tucson, AZ			36.52		95		69		190
136	Hollywood, FL			36.41		34		183		37
137	Santa Rosa, CA			36.34		116		152		79
138	Lancaster, CA			36.20		154		129		95
139	Albuquerque, NM			36.17		143		121		115
140	Stockton, CA			36.08		94		118		169
141	Vancouver, WA			36.02		53		167		89
142	Bakersfield, CA			36.01		92		153		111
143	San Bernardino, CA			35.84		182		67		179
144	Denton, TX			35.82		188		105		97
145	Arlington, TX			35.70		74		159		102
146	Oklahoma City, OK			35.65		193		83		150
147	Warren, MI			35.64		160		163		19
148	Oakland, CA			35.59		63		174		53
149	Sioux Falls, SD			35.36		166		141		78
150	Boise, ID			35.34		137		158		64
151	Grand Rapids, MI			35.29		51		151		173
152	Shreveport, LA			35.23		134		92		182
153	El Paso, TX			35.20		117		144		144
154	Dayton, OH			35.16		70		97		188
155	Fort Wayne, IN			34.71		151		115		161
156	Irvine, CA			34.69		138		182		10
157	Aurora, CO			34.50		123		113		176
158	Huntsville, AL			34.50		190		142		59
159	Midland, TX			34.15		131		171		56
160	West Valley City, UT			34.14		189		123		113
161	Macon, GA			33.93		155		135		155
162	Minneapolis, MN			33.34		72		180		80
163	Grand Prairie, TX			33.29		127		170		86
164	Newport News, VA			33.27		99		139		183
165	Des Moines, IA			33.25		163		155		125
166	Akron, OH			33.17		167		39		200
167	Memphis, TN			33.16		156		140		167
168	Yonkers, NY			33.12		48		189		87
169	Fayetteville, NC			32.96		179		127		165
170	Garland, TX			32.83		78		184		83
171	Hayward, CA			32.76		89		175		130
172	New Orleans, LA			32.64		184		149		118
173	Birmingham, AL			32.04		147		116		187
174	Salem, OR			31.71		145		168		139
175	St. Petersburg, FL			31.24		68		194		101
176	Reno, NV			30.88		153		178		114
177	Savannah, GA			30.76		56		181		174
178	Toledo, OH			30.71		141		99		198
179	Springfield, MA			30.55		119		136		193
180	Spokane, WA			30.45		54		179		178
181	Mesquite, TX			30.41		130		185		116
182	Paterson, NJ			30.30		126		186		123
183	Pembroke Pines, FL			30.26		139		187		94
184	Pasadena, TX			30.14		169		165		164
185	Port St. Lucie, FL			30.13		110		191		126
186	Worcester, MA			29.92		109		193		131
187	Cleveland, OH			29.74		125		126		199
188	Chattanooga, TN			29.25		177		169		159
189	Cape Coral, FL			29.06		104		190		166
190	Montgomery, AL			28.58		181		166		175
191	Aurora, IL			28.45		129		199		63
192	Charleston, SC			27.68		198		188		55
193	Detroit, MI			27.29		185		145		194
194	Jackson, MS			27.14		187		162		186
195	Joliet, IL			27.06		128		172		192
196	Newark, NJ			26.62		42		197		189
197	Brownsville, TX			26.05		186		196		120
198	Syracuse, NY			24.94		22		198		195
199	Miramar, FL			24.59		200		192		88
200	Bridgeport, CT			20.43		88		200		197

Showing 1 to 200 of 200 entries

Behind the Ranking

For each of the 200 biggest U.S. cities, we gathered publicly available data on the factors listed in the table below.

We then grouped those factors into three categories: Access, Quality, and Affordability.

Next, we calculated weighted scores for each city in each category.

Finally, we averaged the scores for each city across all categories.

The city that earned the highest average score was ranked “Best” (No. 1), while the city with the lowest was ranked “Worst” (No. 200). (Note: The “Worst” among individual factors may not be 200 due to ties among cities.)

A Big Thank You!

To Lawnstarter and to writer/researcher Sav Maive

Sav Maive is a writer and director based in San Antonio. Sav is a graduate of the University of Virginia and is a loving cat and plant mom.

If Walls Could Talk: Chapala’s historic buildings and their former occupants

Books, Flowers, Guidebook, Hotels

Now one of the most popular retirement area for Americans and Canadians, the Lake Chapala Region, nestled in a valley almost a mile high in Mexico’s Volcanic Axis, has long been a draw for ex-pats and vacationers, lured by its almost perfect climate and beauty.

In his book If Walls Could Talk: Chapala’s historic buildings and their former occupants about Mexico‘s earliest international tourist destination (also available in Spanish), award-winning author Tony Burton shares his knowledge and interest in a region where he has spent more than two decades. Burton, a Fellow of the Royal Geographical Society who was born and educated in the United Kingdom, first visited Mexico in 1977. That visit was obviously a big success as he returned and for almost 18 years lived and worked full-time in Mexico as a writer, educator and ecotourism specialist.

He met his wife, Gwen Chan Burton who was a teacher of the deaf and then director at the Lakeside School for the Deaf in Jocotepec, one of the three main towns lining the shores of Lake Chapala. Though they now reside on Vancouver Island, British Columbia, the Burtons continue to revisit Mexico regularly and he is currently editor-in-chief of MexConnect, Mexico’s top English-language online magazine. The other two towns, each with its own distinctive vibe, are Ajijic and Chapala, native villages resettled by the Spanish Conquistadors in the 1500s. “This book looks at how Chapala, a small nondescript fishing village in Jalisco, suddenly shot to international prominence at the end of the nineteenth century as one of North America’s earliest tourist resorts,” writes Burton. “Within twenty years, Chapala, tucked up against the hills embracing the northern shore of Mexico’s largest natural lake, was attracting the cream of Mexican and foreign society. Thus began Lake Chapala’s astonishing transformation into the vibrant international community it is now, so beloved of authors, artists and retirees.”

The book, organized as a walking tour, covers not only existing buildings but also pinpoints the spots where significant early buildings no longer stand but their histories still weave a story of the town. It’s only a partial guide, explains Burton, noting that an inventory prepared by the National Institute of Anthropology and History identified more than eighty such buildings in Chapala including many not easily visible from the road but hidden behind high walls and better viewed from the lake.

Among the famous people who lived in Chapala at some point in their careers was author D.H. Lawrence, probably best remembered for his risqué (at the time) novel, Lady Chatterley’s Lover.

In 1923, Lawrence and his wife, Frieda, rented Casa de las Cuentas (House of Rosary Beads), a house that dates back to the 1800s. At the time, a one-story abode with a half-moon entrance and heavy wooden gates, it was located at 307 Calle Zaragoza, a street formerly known as Calle de la Pesquería (“Fishing street”) so named as it was where the local fishermen repaired their nets and hung them out to dry. It was while living on Calle Zaragoza that Lawrence wrote the first draft of The Plumed Serpent, published in 1926. The novel is described as “the story of a European woman’s self-annihilating plunge into the intrigues, passions, and pagan rituals of Mexico.”

Over the decades, after the Lawrences moved out, subsequent changes were made to Casa de las Cuentas including the addition of a swimming pool in the mid-1950s when artist Roy MacNicol and his wife, Mary, owned the home.

While Lawrence’s writings were considered by some as scandalous, MacNicol’s life had its scandals as well. Burton describes him as “colorful” in that he was married multiple times and was involved in many escapades as well as lawsuits.

Mary, embracing the local culinary traditions including the use of flowers in cooking, authored Flower Cookery: The Art of Cooking With Flowers.

It wasn’t the work of a dilettante as reviews of her book such as this one on Amazon shows.

“Flower Cookery is recipes, but far more than recipes,” writes one reviewer. “The book is organized by the popular name of the flower in question. Each section is introduced with quotations from literature, philosophy, and poetry that feature the blossom. This is followed by the recipes, interwoven with mythology, stories, and aphorisms about the flower, the plant from which it grows, its symbolism, and the culture or society in which humans discovered the value of the plant or blossom. The recipes include original favorites as well as recipes collected from historical sources and contemporary sources around the world. Here is just the tiniest sampling of the riches in the book.”

Burton shares her Christmas Cheer recipe from when she lived at Casa de las Cuentas.

Christmas Cheer

10-12 squash blossoms with stems removed

2 eggs, beaten

2 to 3 tablespoons water

Flour, enough to thicken mixture about one tablespoon

Salt and pepper

1 cup neutral oil such as grapeseed, canola, or safflower

Wash and dry squash blossoms on paper towels, making sure to remove all the water. Mix remaining ingredients except oil to make a smooth batter. Place oil in a large, heavy skillet to 350-375°F. Dip blossoms in batter and fry in oil until golden brown. Drain on paper towels. Serve hot.

As for the house, it was renovated again in the early 1980s and is now Quinta Quetzalcoatl, a lovely boutique hotel.

If Walls Could Talk is one of four books that Burton has written on the Lake Chapala region. The other three are Foreign Footprints in Ajijic: decades of change in a Mexican Village; Lake Chapala Through the Ages: an anthology of travelers’ tales (2008), and the recent Lake Chapala: A Postcard history. All are available as print and ebooks on Amazon.

The above maps, both copyrighted, show Chapala 1915 [lower map] and 1951 [upper map].

In all, he’s planning on adding several more to what he currently calls the Lake Chapala Quartet, these focusing on the writers and artists associated with the area. I asked him to describe the region so readers who have never been there can get an idea of what it is like, but it turns out the Burton is NOT a traveler who meticulously plots every moment of a trip before he arrives. Instead, he tells me that part of the fun when traveling is to not know in advance what places are like and instead to see and experience them for yourself.

“That said,” he continues, “the various villages and towns on the shores of Lake Chapala are all quite different in character. The town of Chapala, specifically, is a pretty large and bustling town. It is growing quite rapidly and has added several small high end boutique hotels in recent years, as well as some fine dining options to complement the more traditional shoreline ‘fish’ restaurants. The many old–100 years plus–buildings in Chapala give the town a historic ‘air’ where it is relatively easy to conjure up images of what it was like decades ago. By comparison, Ajijic, now the center of the foreign community on Lake Chapala, has virtually no old buildings and more of a village and artsy feel to it, though it also has very high quality accommodations and more fine restaurants than you can count.”

Other structures still standing include the Villa Tlalocan, completed in 1896 and described by a contemporary journalist as “the largest, costliest and most complete in Chapala… a happy minglement of the Swiss chalet, the Southern verandahed house of a prosperous planter and withal having an Italian suggestion. It is tastefully planned and is set amid grounds cultivated and adorned with flowers so easily grown in this paradisiacal climate where Frost touches not with his withering finger…”

Also still part of the landscape is Villa Niza. One of many buildings designed by Guillermo de Alba, the house, according to Burton, was built in 1919 and looks more American than European in style. Located at Hidalgo 250, it takes advantage of its setting on Lake Chapala and has a mirador (look out) atop the central tower of the structure, which affords sweeping panoramic views over the gardens and lake. De Alba’s strong geometric design boasts only minimal exterior ornamentation.

Burton, who specializes in non-fiction about Mexico, related to geography, history, travel, economics, ecology and natural history, has written several fascinating books about the history of the Lake Chapala region.

In If Walls Could Talk, Burton invites you to walk with him through time as you explore the city.

118 Regional Favorites from The Lake Michigan Cottage Cookbook

Great Lakes, Lake Michigan, Regional & Ethnic

Summer cottages conjure up images of restful days by the lake or in the woods, a time of family gatherings, reading a book, watching the sunset and spending time in the kitchen (at least for those of us who like to cook) preparing dishes using local and seasonal ingredients to serve at dinner time.

For Amelia Levin, who grew up in Chicago and spent several weeks each year with her family at a cottage in Door County, Wisconsin, those days are to be treasured. Even now she still visits and then later visited her brother who has a place near New Buffalo, takes the essence of those summer memories, distilling the experiences in The Lake Michigan Cottage Cookbook: Door County Cherry Pie, Sheboygan Bratwursts, Traverse City Trout and 115 More Regional Favorites (Storey Publishing).

Taking us on a culinary road trip along the Lake Michigan coastline, Levin shows us her favorite places to eat or shop for food, collecting recipes along the way. She shares recipes for Wood Smoked Barbecue Ribs and Sweet Potato and Pineapple Salad provided by Bill Reynolds, owner of New Buffalo Bill’s in New Buffalo and a Korean Pork Bao Sandwich from Ryan Thornburg, the former culinary director for Round Barn Winery, Distillery and Brewery.

She was also inspired by local ingredients such as the spicy fennel sausage made by Pat Mullins, who with his wife Ellie, owns Patellie’s Pizza in Three Oaks and formerly owned Local, an artisan butcher shop in New Buffalo, Levin created her recipe Spicy Fennel Sausage and Peppers with Garlicky Heirloom Tomato Sauce which is a homage to a favorite popular at old school Italian restaurants in Chicago. A fan of Froehlich’s Deli, also in Three Oaks, she devised a deviled egg recipe reminiscent of the ones sold there. These she tops with caviar made by Rachel Collins, owner of Flagship Specialty Foods & Fish Market in Lakeside Michigan.

“I have a soft spot for New Buffalo and Harbor Country because I have family there,” says Levin who graduated from the University of Michigan. “I also fell in love with Fennville which is a really strong artisan food and farming area and I have recipes in the book from Kismet Cheese and Bakery, Salt of the Earth restaurant and Virtue Cider.”

She was also inspired to invent her recipe for Rustic Apple Gallette with Goat Cheese, Caramelized Onions and Thyme using cheese produced by Evergreen Lane Artisan Cheese in Fennville.

Starting her book—and her trip where she wandered counter-clockwise around Lake Michigan—in Door County, we learn about fish boils, those classic throw everything—chunks of red potatoes, freshly caught white fish or lake trout and sliced onions–in a pot set on coals above an open fire and Friday night perch fries.

“I have a recipe for a fish boil you can easily do at home,” says Levin, a Chicago-based food writer and chef who also works as a food consultant and recipe developer. Serve with Bavarian Dark Rye Bread, reflective of the German heritage in Door County, and Creamy Coleslaw.

There is, of course, Door County-style cherry pie though Levin points out that Northern Michigan, including Traverse City, grows the same kind of Montmorency cherries that are perfect for using in all things cherry such as the Door County Cherry French Toast served at the White Gull Inn in Fish Creek, Wilson Restaurant & Ice Cream Parlor’s Vanilla Sundaes with Seaquist Orchard’s Cherry Topping, Cherry Poached Pears with the Mascarpone Cream in Ephraim, Wisconsin, crossing into Michigan, Levin’s take on the many recipes for cherry chicken salad found in the Traverse City area–Grilled Chicken Salad with Greens and Cherry Vinaigrette.

Spicy Fennel Sausage and Peppers with Garlicky Heirloom Tomato Sauce

For the sauce:

1 pound heirloom tomatoes
Four garlic cloves, unpeeled

For the sausage:

2 tablespoons olive oil
One pound Italian-style or fennel sausage, links or cut into four links style
One medium or sweet onion, halved and sliced
Two medium red bell peppers, halved, seeded and cut into 1 inch strips
1 tablespoon good-quality balsamic vinegar or red wine vinegar
1/3 cup of thinly sliced fresh basil

For the sauce, preheat the oven to broil. Line a baking sheet with aluminum foil. Bro the tomatoes and garlic on the baking sheet until partially blocking, turning occasionally. Remove the garlic cloves. Peel the skins from the tomatoes and transfer the tomatoes and juices to a blender by lifting the foil. When cool enough to handle, squeeze the garlic out of the blackened peels into the blender. Puree until smooth.

For the sausage, heat 1 tablespoon of the oil in a large skillet over medium heat. Add the sausage and brown on all sides, about five minutes. Remove the sausage from the skillet. Add the remaining 1 tablespoon oil and the onions, and cook until soft and translucent, about two minutes.

Add the peppers and cook until the onions begin to brown and the peppers begin to soften, about five minutes. Add the vinegar and cook until reduced by half, about one minutes, stirring frequently to deglaze the pan.

Return the sausages to the pan and pour the tomato pepper sauce over them. Simmer over medium heat until vegetables are tender and the sauce is thickened, 10 to 15 minutes. Serve top with Parmesan and basil.

Door County Cherry Pie

Serves 6–8

For the Pastry:

1¼ cups unbleached all-purpose flour
½ teaspoon salt
½ cup (1 stick) unsalted butter, cut into pieces, cold
3–5 tablespoons ice water

For the Filling:

½ cup sugar
¼ cup unbleached all-purpose flour
4 cups well-drained bottled tart Montmorency cherries in unsweetened cherry juice
1 tablespoon unsalted butter, cut into small pieces

For the Topping:

1 tablespoon whole milk
1 tablespoon sugar

For the pastry, combine the flour and salt in a medium bowl. Add the butter and use a pastry blender or two knives to cut in the butter until it is the size of coarse crumbs.

Drizzle 3 tablespoons of the ice water over the top and stir with a fork. Gently knead the mixture with your hands until the dough holds together. If it is dry, add more ice water, 1 tablespoon at a time, and knead until the dough holds together. Shape into two oval disks, wrap each in plastic wrap, and refrigerate for at least 40 minutes.

Roll one of the chilled dough disks on a lightly floured surface to ⅛-inch thickness and about 11 inches in diameter. Gently roll the pastry around the rolling pin and transfer it to a 9-inch pie pan or dish. Without stretching the dough, fit it into the bottom and up the sides of the pan.

Preheat the oven to 325º F.

For the filling, combine the sugar and flour in a large bowl. Add the cherries and mix well. Spoon the mixture into the pie shell and top with the butter.

Roll out the remaining dough disk to ⅛ inch thick and about 11 inches in diameter. Drape the dough over the cherry filling. Fold the edges under the bottom crust and flute attractively or use a fork to press down the crust. Cut several slits in the center of the pie to allow steam to escape during baking.

For the topping, brush the milk over the top and sprinkle the sugar evenly over the pie.

Place the pie on a rimmed baking sheet and bake for 1 hour 30 minutes or until golden brown. Let stand on a wire rack for at least 1 hour before serving.

Cherry Streusel Muffins

For the muffin batter:

1½ cups unbleached all-purpose flour
⅓ cup granulated sugar
¼ cup firmly packed dark or light brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 egg, slightly beaten
½ cup (1 stick) unsalted butter, melted
½ cup whole or 2% milk
1 cup pitted tart fresh cherries or well-drained bottled cherries, coarsely chopped
1 teaspoon grated lemon zest

For the streusel topping:

½ cup coarsely chopped pecans or walnuts
½ cup firmly packed dark or light brown sugar
¼ cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
2 tablespoons unsalted butter, melted

For the muffin batter, preheat the oven to 350 F. Line 12 standard muffin cups with paper liners or butter the cups. Combine the flour, granulated and brown sugars, baking powder, cinnamon, and salt in a large bowl. Make a well in the center and add the egg, butter, and milk. Mix just until the dry ingredients are moistened. Stir in the cherries and lemon zest. Spoon a level ¼ cup of the batter into each muffin cup.

For the streusel, combine the pecans, brown sugar, flour, cinnamon, and lemon zest in a medium bowl, mixing well. Add the butter and mix until crumbly. Spoon about 1 tablespoon of the streusel over each muffin.

Bake for 22 to 25 minutes, until a wooden pick inserted in the center comes out clean and the topping is golden brown. Transfer the pan with the muffins to a wire rack and let cool for 10 minutes. Remove the muffins from the pan and serve warm or at room temperature. Any extra muffins may be ¬frozen for up to 3 months.

Prep time: 40 minutes

Baking time: 25 minutes

Makes 12 muffin

Recipes and photos from The Lake Michigan Cottage Cookbook by © Amelia Levin. Photography by © Johnny Autry. Used with permission of Storey Publishing

Dorie Greenspan: Marveling at the petites merveilles on a Paris street corner

Desserts, Dorie Greenspan

Bonjour! Bonjour!

I love getting Dorie Greenspan’s wonderful newsletters which read like an email from a special friend (I wish) and this one from November is a marvel. Enjoy!

From Dorie:

“I always say that I’m best self when I’m home in Paris, but if that’s true, then my best self can be pretty grumpy. The other morning, I woke up, looked out the window and grumbled and railed against what I had no control over: The weather. It was raining. Again. It was also 7-something in the morning, so it was dark — the autumn sun comes up late and even though I’ve lived here a long time, it still surprises me. (Soon it won’t get light until almost 9 am.)

“Yet early morning is one of my favorite times to get out — despite the rumble of delivery trucks and the swish of street cleaners’ brooms, it feels quiet, like the city’s stretching and getting in shape for the day. The other morning, out for a croissant run, I turned down the boulevard Saint Germain and into the rue l’Ancienne Comédie, which was mostly dark and quite dreary in the rain. But there, at the end of the short street, as though lowered to earth by some extra-planetary architect, was a spot of brilliance, a twinkle in the morning’s twilight: the bright-as-a-beacon Aux Merveilleux de Fred, a pastry shop that’s new to Saint Germain des Pres.

Sugar Plum Central

“When we moved to Saint Germain des Pres 25 years ago, I dubbed it Sugar Plum Central because everywhere I’d turn, I’d come to a patisserie. Today, I’d have to call it Sugar Plum Universe or Explosion or Abundance. Or maybe just Paradise. I’ve written about some of the shops before and I’ll be writing a lot more about Paris while I’m here for the next month, but here are the names — off the top of my head (and not even in alphabetical order) – of some of the shops that came here after I settled in: Pierre Hermé, Hugo & Victor, Angelina, Ladurée, Arnaud Lahrer, Alain Ducasse (chocolate), Pierre Marcolini (chocolate), Patrick Roger (chocolate), Fou de Patisserie and the shop at the end of the street.

What’s a Merveilleux, Other Than Marvelous?

“A merveilleux is layers of meringue spread with whipped cream, covered with more whipped cream and then rolled around in things delicious and decorative, like chocolate shavings, coconut flakes, cookie bits, coffee crystals or even more meringue. It’s one of those sweets that raises the possibility of alchemy, because nothing else explains why something so basic tastes so good.

The pastry has its roots in Belgium and northern France, but it’s mostly thanks to Frédéric Vaucamps and his beautiful shops that Parisians love them. Also, that they know how they’re made — every shop has a marble counter in the window where the meringues are stacked and covered with swirls of whipped cream and then coated.

From Merveilleux to Little Marvels

“Watching the merveilleux being made in the window is like seeing a recipe come to life. And for someone like me, it’s an irresistible invitation to go home and play around. I made the small cakes with all kinds of fillings, among them peanut butter (not a French favorite) and jam and cookie spread. I covered them in chopped cookies and toasted nuts and even sprinkles. And I renamed them when I put them in BAKING WITH DORIE — I called them Little Marvels and liked that, although the name doesn’t sound nearly as sophisticated as les merveilleux, it does inspire wonder. Also, it’s easier to pronounce!

Marvel away and I’ll see you back here soon.

Little Marvels

GOOD TO KNOW BEFORE YOU START

The egg whites: While eggs separate most easily when they’re cold, the whites whip to their most voluptuous volume when they’re at room temperature, so plan ahead: Separate the eggs at least 1 hour before you’ll need them. Also, make sure your mixing bowl and beaters are clean, dry and free of grease – any kind of fat will keep the whites from rising.

Shaping the meringue: It’s best to use the meringue as soon as it’s made, so have your pans ready to go. You can spoon out the meringue for the disks and flatten them with a knife or you can pipe them. Piping’s faster and neater. No matter how you shape the disks, you’ll find it easier to get them even if you make a template.

Size: I’m a miniaturist at heart, so I make individual marvels, but you can use the recipe to make more traditionally sized cakes just as they do at Aux Merveilleux de Fred — think birthday cakes!

Makes 10 cakes

For the meringue

1 cup (200 grams) sugar, plus 1 tablespoon
2 1⁄2 tablespoons confectioners’ sugar
4 large egg whites, at room temperature (see above)
3⁄4 teaspoon distilled white vinegar
1 1⁄2 teaspoons pure vanilla extract (optional)

For the cream

2 cups (480 ml) very cold heavy cream
1⁄4 cup (30 grams) confectioners’ sugar
1 teaspoon ground cinnamon (optional)
1 teaspoon pure vanilla extract (optional)

For the spread – choose one

Cookie spread, such as Lotus Biscoff
Peanut butter
Melted chocolate
Thick jam

For the outer coating (figure about 2 cups [3 or 4 handfuls] of whichever one you choose)

Chocolate shavings (any kind of chocolate)
Chopped cookies
Coconut, shredded or flaked, sweetened or unsweetened, toasted or not
Chopped toasted nuts
Chopped meringue
Sprinkles

To make the meringues: Position the racks to divide the oven into thirds and preheat it to 250 degrees F. Using a pencil, draw ten 3-inch circles on each of two sheets of parchment paper; leaving about 2 inches between the circles. Turn the sheets over and use them to line two baking sheets.

Strain the 1 tablespoon granulated sugar and the confectioners’ sugar through a fine-mesh sieve; set aside.

Working in the (clean, dry, grease-free) bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a hand mixer, beat the whites and vinegar on medium-high speed until they form soft peaks, about 3 minutes. With the mixer running, add the remaining 1 cup (200 grams) granulated sugar 1 tablespoon at a time, waiting a few seconds after each addition. It will take about 5 minutes, maybe even longer, to get all the sugar into the whites, but it’s this slow process that makes pristine meringue.

Once all the sugar is in, beat for 2 minutes or so, until you have stiff, glossy, beautifully white peaks. If you want to add the vanilla, beat it in now.

Switch to a flexible spatula and fold in the reserved sugar mix.

You can spoon the meringues out or shape them with a small icing spatula, but it’s faster and easier to pipe them. Use a pastry bag without a tip, or cut a 1⁄2-to-3⁄4-inch-wide opening in the tip of a disposable piping bag or a bottom corner of a large ziplock bag.

Fill the bag with the meringue and dab a little of it on the four corners of each baking sheet to secure the parchment. Using the circles as your guide, aim to pipe disks that are between 1⁄4 and 1⁄2 inch high, but don’t get nutty about it—the diameter is more important than the height.

Bake the meringues for about 50 minutes. You don’t want the meringues to take on (much) color; they’re properly baked when they peel off the paper easily. Turn off the oven and open the oven door a crack to let out whatever steam may have developed, then close the door and leave the meringues in the turned-off oven for another hour. (You can make the meringues at least a week ahead; just keep them covered and dry.)

To make the whipped cream: Working in the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the cream just until it begins to thicken a bit. Gradually add the sugar and then the cinnamon, if you’re using it, and beat until the cream is thick enough to use as a frosting. If you’re using vanilla, whip it in now. (The cream can be covered and refrigerated for up to an hour or so.)

To assemble the cakes: If you want to add a spread, coat the top side of half of the meringues with whatever you’ve chosen. Top with whipped cream—you can use a spoon or a cookie scoop to portion out the cream—see what you like, but 2 tablespoons of cream should do it for each cake— then cap each cake with another disk of meringue, flat side up. Using a small icing spatula, frost the tops and sides of the cakes with the remaining whipped cream. The layer doesn’t have to be very thick, just generous enough to capture the crunchies you’ll cover it with. Pop the cakes into the freezer for 10 minutes or the refrigerator for about 1 hour before coating them. (The cakes can stay in the refrigerator for about 5 hours; cover them lightly and keep them away from anything with a strong odor.)

To coat the cakes: Put whatever you’ve chosen as your coating in a shallow bowl or a small tray. One by one, roll the cakes in the coating, getting some of the crunchies around the sides and on the tops. If it’s easier for you, use a spoon—I roll them and use a spoon to help me get a good coating. Refill the bowl as needed. Refrigerate the cakes for an hour, or until you need them. (The cakes can also be frozen for up to 2 months; see Storing.)

Storing: The cakes should be eaten cold, straight from the refrigerator, and preferably on the day that they’re made. However, you can freeze them: Freeze on a tray until solid, then wrap each one well and store in the freezer for up to 2 months. You can put them in the refrigerator for an hour to defrost, but I think they’re wonderfully delicious—like mini ice cream cakes—still frozen.

Join BAKE AND TELL, Dorie’s very own clubhouse so everyone can bake — and share— together. It has great recipes, riffable ideas & so much to learn from each other.

Say hello to Dorie and share what you’re making on Facebook and Instagram.

You can find more recipes in Dorie’s latest book BAKING WITH DORIE.

Delicious Poke Cakes: 80 Super Simple Desserts with an Extra Flavor Punch in Each Bite

Desserts

In their book, Delicious Poke Cakes: 80 Super Simple Desserts with an Extra Flavor Punch in Each Bite, authors Roxanne Wyss and Kathy Moore show us how easy it is to make poke cakes. And what is a poke cake? It’s basically a cake where you poke holes in the baked cake and add some extra ingredients.

How easy is that? Super easy.

About the Authors

Roxanne Wyss with Kathy Moore, The Electrified Cooks, are cookbook authors, food consultants, food writers, cooking teachers, and food bloggers, who share their test-kitchen expertise through creative recipes and tips that make cooking easier and more fun. This is their sixteenth cookbook, previous titles include Rice Cooker Revival and The Easy Air Fryer Cookbook for The American Diabetes Association. They teach cooking classes, consult with food and appliance companies, write feature articles and appear on television, including appearances on QVC. Their professional careers in food, spanning over thirty years, now include a popular blog, PluggedintoCooking.com.

Tequila Sunrise Poke Cake

Sunrise paints a graduated array of colors as the deep orange and red fade into yellow. That beautiful view is what gave this historic drink its name. While the drink is as old as the Prohibition era, it became popular in the 1970s when a bar in Sausalito, near San Francisco, reinvented it and traveling musicians from famous rock bands tasted it and helped seal its place in pop culture. The current drink is made of orange juice, grenadine, and tequila—and this cake captures those wonder[1]ful flavors and the striking colors.

Non-stick cooking spray
1 (15.25- to 18-ounce) box yellow cake mix
Eggs, oil, and water as directed on the cake mix
1 cup water
1 (3-ounce) box orange gelatin
¼ cup tequila
3 tablespoons grenadine syrup
1 (8-ounce) tub frozen whipped topping, thawed

Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish

with nonstick cooking spray.

Prepare and bake the cake according to the package directions for a 9 x 13-inch cake. Place cake on a wire rack to cool for 10 minutes.

Poke holes evenly over the baked cake using the tines of a fork.

Place the water in a 4-cup microwave-safe glass bowl. Microwave on High (100%) power for 2 to 3 minutes, or until the water comes to a boil. Stir the gelatin into the water until it is dissolved. Stir in the tequila. Pour the gelatin mixture evenly over the cake.

Slowly and evenly drizzle the cake with the grenadine, making a striped design across the cake. Cover and refrigerate the cake for 1 hour. Frost the cake with the whipped topping. Cover and refrigerate the cake for at least 1 hour or up overnight before serving.

Variations

If you prefer to omit the tequila, prepare the gelatin as directed. Stir in ¼ cup cold water and proceed as the recipe directs. If desired, instead of using all water to prepare the cake mix, substitute ¼ cup tequila and ½ cup orange juice for part of the water. Add water, as needed, to equal the required amount of liquid specified on the cake mix box. Proceed as the recipe directs.

Tips

Grenadine is a sweet, red syrup that is often used to flavor cocktails. While it is not a liquor, you will often find it in the grocery store shelved with mixers and supplies for cocktails.

Chocolate and Vanilla Poke ’n’ Tote Cakes

Neat and portable, these luscious chocolate cakes are ready to take to the park, soccer field, or office, or any time you want a dessert to go. They are a winner, and the chocolate cake, topped with a creamy vanilla pudding and then a chocolate glaze, just may remind you of a cream-filled snack cake!

Nonstick cooking spray
½ cup boiling water
1⁄3 cup unsweetened cocoa powder
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
¾ teaspoon baking soda
1⁄8 teaspoon salt
1 large egg
2½ cups whole milk
1⁄3 cup canola or vegetable oil
1 teaspoon pure vanilla extract
1 (3.4-ounce) box vanilla instant pudding mix

CHOCOLATE GLAZE

4 tablespoons (½ stick) unsalted butter, cut into pieces
1⁄3 cup unsweetened cocoa powder
1 cup confectioners’ sugar
2½ tablespoons whole milk
½ teaspoon pure vanilla extract

Preheat the oven to 350ºF.

Spray 12 (8-ounce) canning jars with nonstick cooking spray. Set the lids and rings aside.

In a small bowl, whisk together the boiling water and cocoa powder until smooth; set aside. In a large bowl, whisk together the flour, sugar, baking pow[1]der, baking soda, and salt. Using a handheld mixer on low speed, beat in the egg, ½ cup of the milk, the oil, vanilla, and cocoa mixture.

Scrape down the sides of the bowl well and beat for 2 minutes on medium speed. Spoon about ¼ cup of the batter into each prepared jar. Do not cover.

Arrange the jars in a shallow baking pan, leaving about 1 inch between the jars.

Bake for 24 to 28 minutes, or until a wooden pick inserted into the center of the cakes comes out clean. (Do not overbake.)

Place the baking pan with the jars in it on a wire rack and let the cakes cool completely. Poke holes evenly over the baked cakes in the jars using a drinking straw.

In a medium bowl, whisk together the pudding mix and the remaining 2 cups of milk until the pudding is blended. Spoon about 2 tablespoons of the pudding over each cake.

Seal each jar with its lid and ring and refrigerate the cakes for 1 hour.

MAKE THE CHOCOLATE GLAZE: In a small saucepan, melt the butter over low heat. Stir in the cocoa powder. Remove from the heat.

Stir in the confectioners’ sugar until smooth. Add the milk and vanilla and stir until smooth. The glaze should be thin enough to drizzle off the tip of a spoon.

Spoon about 1 tablespoon of the Chocolate Glaze over the pudding in each jar. Gently, using the back of a spoon, spread the glaze to cover the pudding completely.

Seal each jar again and refrigerate for at least 1 hour or up to overnight before serving.

Variations

Poke Cupcakes: Line muffin pans with paper liners. Prepare the batter as directed and spoon it into the pre[1]pared pan, filling each cup about halfway full. Bake 15 to 18 minutes, or until a wooden pick inserted into the center of the cakes comes out clean.

Proceed as the recipe di[1]rects, poking the cakes with a drinking straw, topping with pudding, and spreading the pudding to the edge of the cupcakes. Top with the glaze, gently covering the pudding. Individual Poke Cakes: Instead of canning jars, prepare the individual poke cakes in 8-ounce ovenproof ramekins. Spray the ramekins with nonstick cooking spray, then spoon in the batter, filling ramekins about halfway. Bake for 15 to 18 minutes, or until a wooden pick inserted into the center of the cakes comes out clean. Proceed as the recipe di[1]rects, poking the cakes with a drinking straw, topping with pudding, and spreading the pudding to the edge of the cakes. Top with the glaze, gently covering the pudding.

Crunchy Toffee Poke Cake

Do you need to bring a dessert to the office party, potluck, or bunko night? No wor[1]ries! Bake Crunchy Toffee Poke Cake the day ahead, and you’ve got it covered. This will make the gathering memorable to many, and there won’t be one piece left to carry home. That’s a good thing, right?

Nonstick cooking spray
1 (15.25- to 18-ounce) German chocolate cake mix
1 (3.9-ounce) box chocolate pudding mix
1 cup sour cream
2⁄3 cup water
½ cup vegetable or canola oil
4 large eggs
1 teaspoon pure vanilla extract
1 (12.25-ounce) jar caramel ice cream topping
1 (8-ounce) tub frozen whipped topping, thawed
4 (1.4-ounce) milk chocolate English toffee candy bars

Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray.

In a large bowl using a handheld mixer on low speed, beat together the cake mix, pudding mix, sour cream, water, oil, eggs, and vanilla. Scrape down the sides of the bowl well and beat for 2 minutes on medium speed.

Pour the batter into the prepared baking dish. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center of the cake comes out clean.

Place the cake on a wire rack to cool for 10 minutes. Poke holes evenly over the baked cake using the handle of a wooden spoon. Let the cake cool completely.

Drizzle three-quarters of the caramel topping into the holes on the cake.

Frost the cake with the whipped topping.

Place the candy bars in a zip-top bag and coarsely crush with a rolling pin or mallet. Sprinkle the candy bars evenly over the cake.

Refrigerate until ready to serve. Just before serving, drizzle the top of the cake with the remaining caramel topping.

Variations

You can substitute caramels and milk for the caramel ice-cream topping.

Combine 1 (14-ounce) package caramels, unwrapped, and ¼ cup whole milk in a microwave-safe glass bowl. Microwave on High (100%) power in 30-second intervals, stirring well after each, until the caramels are melted and the mixture is smooth, making sure not to overcook the caramels.

Pour three-quarters of the caramel mixture into the poked holes in the cake.

Warm the remaining caramel mixture in the microwave on high power for 10 to 15 seconds or until warm.

Drizzle over the cake just before serving.

TIP

If you want to reduce the amount of chocolate, use a white or yellow cake mix in place of the German chocolate cake mix.

Lost Chicagoland Classics: George Diamond Steak House Redux

Chicago restaurants, Historic foodways, Historic Restaurants, Lost Restaurant Found!

In an update to my previous post about George Diamond Steak House and for all those who are into 1950s-style supper clubs and Chicagoland food history, check out this great You Tube post about George Diamond Steakhouse. Back in the day, there were several in the Chicago area including at 630 S. Wabash in the South Loop, Las Vegas, Acapulco, and Antioch (where there was also a George Diamond Golf Course) as well as in Whiting, Indiana.

If you’re thinking how does Whiting, an industrial city on the Indiana-Illinois border fit in with such locations as Vegas, Chicago, and Acapulco–well, consider this–at one time Whiting, now best known as the place where Polish foods are celebrated every year at the Pierogi Fest, one of the top festivals in the U.S. was a major destination for both Chicago and Northwest Indiana residents who enjoyed swank dining and perch dinners. It rocked from the early 1900s to the early 1980s and had such classic places as Phil Smidt’s and Vogel’s. Indeed the latter sold so many frog legs that they started raising their own in nearby Lake George.

And, if you’re really into George Diamond history, Etsy has two of the restaurant’s shot glasses for sale for $145.

For more about vintage restaurants in the Chicagoland area, check out Classic Restaurants of Northwest.Indiana.

Destination Peru: Visit some of the most astonishing flora and fauna in the world

Sustainable travell

Peru contains 84 of the 104 ecosystems on Earth and 28 of the world’s 32 climates, making it among the 10 most biodiverse countries on the planet. Almost one-third of all animal and plant species living on Earth inhabit just the Peruvian Amazon. From water lilies that can hold the weight of a small child to snakes as long as a school bus and tarantulas as wide as a foot-long sub sandwich, some plants and animals are so enormous that seeing is not believing.

Here are some astonishing creatures and plants that will open your eyes to Peru’s many living wonders. Happy plant and animal spotting!

Marvelous Mammals

Llamas and alpacas may be the country’s most familiar mammals, but Peru is also home to some strange mammalian creatures, such as the giant armadillo, a 5-foot-long shelled animal found in the country’s eastern Andes and Amazon Basin. The world’s largest armadillo, this Peruvian jungle giant has as many as 100 teeth for chewing plants and small vertebrates. But its primary diet is termites; it has the longest claw-to-body length of any mammal and uses the 8-inch center claw on each forelimb to open up termite mounds and dig for termites, ants, and worms. Good swimmers that can hold their breath for six minutes, giant armadillos aren’t easy to see because they’re nocturnal and sleep 18 hours a day in deep burrows that always face west.

The giant river otter inhabits the Amazon rainforest and tributaries year-round but is easier to spot in June, July, and August when water levels are lowest. More than twice the length of the North American river otter, Peru’s giant otters are 6 feet long, weigh between 48 and 70 pounds, and feast mostly on fish. They live in family groups of three to 15 that include monogamous parents and several generations of offspring.

A delightful highlight of cruising the waters around Iquitos and Pacaya-Samiria National Reserve is spotting the playful Amazon pink river dolphin, which is born with translucent gray skin that gradually turns pink. These Amazonian mammals can reach 9 feet in length and weigh up to 400 pounds. They feed on crabs, shrimps, turtles, and fish. Out of five freshwater dolphin types, this species has the largest body and brain, with 40 percent more brain capacity than humans.

A beloved mammal that lives only in Peru, the spectacled bear is the only remaining short-faced bear in the world and South America’s only bear. Named for the white/yellowish rings that encircle their eyes like glasses, these shaggy-furred bears are non-aggressive toward humans and excellent tree climbers, due to front legs longer than hind limbs. They live on fruits, bromeliads, cactus, and the soft parts of palm trees in the dry forest environment of the Chaparrí Ecological Reserve in northern Peru and the Andean cloud forest. Spectacled bears are commonly spotted along the Inca Trail and sometimes roaming between the terraces of Machupicchu, where approximately 70 inhabit the surrounding forest. If you’re lucky enough to spot one, know that this rolly-polly bruin inspired the classic British children’s books about the adventures of an adorable, orphaned bear named Paddington that was sent as a stowaway from Lima to London.

The world’s slowest animals, three-toed sloths are so sedentary that algae grows on their furry coats, which gives them a greenish camouflage tint. Considered lazy because they sleep 15 to 20 hours a day, sloths spend most of their time hanging from tree limbs with the help of their long claws. They even mate and give birth there. Nocturnal herbivores, they feed on fruit, shoots, and leaves. Three-toed sloths, in particular, have a singular distinction: Their extra neck vertebrae allow them to turn their heads some 270 degrees. You can spot them in the Peruvian Amazon.

Stealthy Snakes

Another astounding Amazonian animal is the green anaconda. At up to 550 pounds, it’s the largest snake in the world. Green anacondas are also long; they can grow to more than 29 feet, or the size of a school bus, and measure more than 12 inches in diameter. They live in the tropical rainforests of the Amazon and Orinoco River basins, where they feast on wild pigs, deer, birds, turtles, capybara, caimans, and even jaguars. Notoriously, they asphyxiate their prey by coiling around it and squeezing until it dies, after which they swallow it whole.

Freaky Fish

The monstrous paiche (also known as arapaima and pirarucu) is king of the Amazon. The world’s largest freshwater fish, paiche can grow up to 10 feet in length and more than 400 pounds. This torpedo-shaped fish with an upturned mouth, red tail, and copper and green head must surface to breathe but can stay underwater as long as 30 minutes. While cruising the Amazon, you may spot one coming up for air. Often called arapaima on restaurants menus, paiche is a flavorful, mild-tasting fish with firm flesh.

On the Marañón River in the upper Amazon basin, the Ucayali River, and the Huallaga River, keep your eyes focused on the shore for the wood-eating Peckoltia pankimpuju. This armored catfish approximately 15 inches long uses its oversized pectoral fins to crawl single file across land for 24 hours as it seeks new pools with plentiful sustenance.

Show Birds

The national bird of Peru, Andean cock-of-the-rock can be found in protected areas of the Andean cloud forest at elevations between 1,600 and 8,000 feet, including Machupicchu and Manu National Park in the Madre de Dios region of southeastern Peru. Compared to the monochromatic, chestnut/orange-feathered females, the males are flashy birds with orangish-red heads, necks, breasts, and shoulders; black bodies; gray wings; and large crests of feathers that hang down to their bills. They’re more likely to be heard than seen. The males are noisy during their rambunctious group mating ritual when they present their showiest performances for the females — bowing, wing-flapping, head-bobbing, bill-snapping, and making bizarre squeaks and grunts. Fruit-eaters that nest on ledges and cliffs, cocks-of-the-rock are a prized checklist species for international birdwatchers.

A bird with prehistoric roots, the hoatzin is the last surviving member of a bird species that lived around the time dinosaurs became extinct. About the size of a chicken, the hoatzin has a mohawk crest, clawed wings, and two stomachs. The chicks are born with two claws on the digits of each wing, which enable them to crawl by alternating front and rear legs on opposite sides of their body. Hoatzins are the only living bird species that has mastered alternated walking coordination of four limbs by using its claws. It’s also the only bird with a digestive system that ferments vegetation like a cow does, which enables it to eat just leaves and buds.

Awesome Insects

The Amazon basin has its share of crazy and eye-catching insects your guides may point out. They include the Amazonian tarantula, the world’s largest at 13 inches wide; the small decoy spider that uses leaves, debris, and dead insects to build a larger, fake spider in its web to confuse or frighten predators; and the vibrant, iridescent blue morpho butterfly, whose wingspan ranges between 5 and 8 inches and whose wings have a brown underside that camouflages the insect to protect it from predators.

Wondrous Plants

With its enormous biodiversity, Peru has a wider variety of plants than most countries. Some are surprising, like puya raimondi, a bromeliad also known as the queen of the Andes that grows in the high Andes. Out of 3,000 species of bromeliads on Earth, this one is a standout. The world’s largest and slowest growing bromeliad, puya raimondi blooms only once when it has lived between 50 and 100 years and the stalk has grown 50 feet high. But the flowering spike that takes so long to bloom can last a couple of years.

Another flowering plant in Peru that will leave you wide-eyed is the giant water lily. Its circular leaves grow as wide as 8 feet in diameter and are strong enough to hold the weight of a small child. You will find this lily in the slow-moving, shallow waters of the Amazon. The large flowers (16 inches across) are fragrant and white on the night they bloom, while some turn pink on the second night.

One of the rarest orchids in the world, the monkey orchid grows in Peru’s cloud forests and can bloom in any season. The blossoms, which smell like a ripe orange, really do look like the face of a monkey, each one as unique as a snowflake.

Great Ideas for Gearing Up for Travel

Holiday Travel, Sustainable travell

By Guest blogger Kathy Witt

Road trips, international travel, less crowded destinations, more responsible travel, family and friends getaways and cruising – these are the types of travels Americans are seeking for 2023 according to a travel predictions outlook by AAA.

Whether they jet off to Europe (where the dollar is stronger than it has been for the past 20 years); choose to cruise, attracted by cruising’s all-inclusive nature; or hit the road for more budget-conscious but still meaningful experiences, travelers need the proper gear.

Fully featured with every amenity, the Rodeo Drive 2.0 Large Check-In ($279.99 on sale) by Ricardo Beverly Hills, www.ricardobeverlyhills.com, is a gorgeous and sleek checked-size piece with extravagant packing space – THE piece for that extended dream vacation. Light but sturdy, it will hold everything needed in a well-organized interior that includes a suiter system, zippered pockets and compartment, removable laundry bag and individual shoe bags.

This bag’s refined craftsmanship shows in its scratch-resistant, nearly indestructible Makrolon polycarbonate textured exterior, meaning the case will arrive at your destination looking as good as it did when you checked it. It has smooth maneuverability thanks to dual, all-direction wheels and premium handle system and is finished with a Makrolon polycarbonate textured exterior.

Classic styling and functional finesse characterize Briggs & Riley’s Baseline Traveler Tote ($219), www.briggs-riley.com. Generously sized, it derives its strength from durable ballistic nylon construction and its elegant, good looks from leather detailing, from carry handles to hideaway ID tag to nameplate that can be monogrammed.

Available in black or olive, the bag’s exterior has a slip-through back panel for sliding over a roller bag and Briggs & Riley’s signature SpeedThru pocket with a lining in luscious orange for fast access to stored items at security checkpoints. Inside, the main compartment is generously sized and offers three elastic bloused pockets and a soft lining in a contrasting color that makes finding items a snap.

In 100 percent recycled materials, Eagle Creek’s rugged and sturdy 40L Migrate Duffel ($99), www.eaglecreek.com, with wide-mouth opening is made to swallow up enough clothing and accessories for a long, leisurely weekend or weeklong getaway. Not only that but it converts quickly to backpack mode with tuck-away straps for versatile carry options.

Among its many features are side buckles that unlock for additional packing space; external compression straps to keep gear in place; seamless bottom bathtub construction that helps prevent water from entering the duffel; top, side and end handles that double as tie-down locations; an internal storm flap to deter dust and water entry; a lockable main zipper with large finger loop zipper pulls for easy access; and a front-zippered pocket for quick access essentials. All this and soft and squishy to fit into the overhead bin or under the airplane seat.

Pair the Migrate Duffel with one of Eagle Creek’s Pack-It packing cube systems, like the Pack-It Isolate Cube Set ($45), www.eaglecreek.com, comprising three differently sized bags made to organize everything needed for travels. Stash accessories and socks into the extra small cube, pajamas and undergarments into the small and jeans and other bulkier items into the medium cube. Zip closed and voila! Once you travel with packing cubes, you’ll never want to travel without them again.

Ultralightweight, water resistant and translucent, these washable cubes are treated with an antimicrobial agent that combats harmful, odor-causing bacteria and provides long-lasting stink protection. New to Eagle Creek’s Pack-It line is Pack-It Starter Set ($55), which includes a folding envelope designed to hold up to 12 items, fit into a carry-on and transport more wrinkle-prone garments to keep them looking sharp.

Bringing a downtown energy in a laidback bag is Solo’s Duane Hybrid Briefcase ($64.99), www.solo-ny.com, one of the most popular (and versatile) bags in the U.S. Featuring a fully padded laptop sleeve and an internal iPad/tablet sleeve, Duane converts from brief to commuter to backpack in seconds, making it the perfect bag to carry to the office, across town for a meeting or out of town for a weekend getaway.

The bag has a large front pocket with organizer panel, two quick-access front pockets for added storage, smooth-glide zippers, padded carry handles with magnetic snaps, a removable/adjustable shoulder strap and hideaway padded backpack straps. Duane maintains a slim silhouette, while providing enough room for a change of clothes.

RECIPE FOR THE PERFECT PACKING LIST

Renee Silverman, president of Irv’s Luggage in Vernon Hills, IL (www.irvsluggage.com), has a curated list of interesting and useful travel products for 2023 to keep travelers organized, confident and prepared for anything.

“These are all items intended to make travel easier, more organized, more secure and therefore, less stressful,” said Silverman. “Keeping these essential items together ensures that you don’t forget any of them.”

Compression packing cubes. These are the most important item in your suitcase. Compression cubes keep you organized by allowing you to pack by category, and they allow for the most efficient packing. Other benefits: You never have to unpack them. Your personal items never come into contact with the interior of the drawers.

Charging station. With four USB ports and one US grounded plug, the Tech Candy Power Trip Outlet + USB Port Travel Charging Station lets you charge up to five items at once. For international travel you just plug the power trip into your adapter plus and you’re ready to charge.

Toiletry kit. Silverman loves the Travelon Flat-Out Hanging Toiletry Kit because it’s designed to be easier to pack than other bulkier toiletry bags – and allows for packing a ton of toiletries in the see-through pockets.

Toothbrush sanitizer. Keep your toothbrush clean with Pursonic’s S1 Portable Travel UV Toothbrush Sanitizer. When you close the lid, the green light goes on to indicate UV sanitizing is taking place.

Mirror. Charge up this 2-sided Tech Candy Glow Up Charging Mirror (one side is magnified) and you have a great lighted mirror AND a portable charger for your phone.

Book light. Tiny but powerful, the Mighty Bright Rechargeable Travel Book Light concentrates light exactly where you need it. It’s small and easy to pack and recharges so you never have to replace the battery.

Anti-theft protection. “Do not travel without an anti-theft bag of some kind,” said Silverman. Her pick? Travelon’s Anti-Theft Metro Sling, a crossbody sling equipped with all the most important anti-theft features – plus you are hands free.

For more information on each item listed above, visit www.irvsluggage.com or call the store at 847-437-4810.

About Guest Blogger Kathy Witt

Award winning writer and author Kathy Witt is a member of SATW Society of American Travel Writers and the Authors Guild

She is the author of Secret Cincinnati; The Secret of the Belles; Atlanta, GA: A Photographic Portrait

NEW: Cincinnati Scavenger: The Ultimate Search for Cincinnati’s Hidden Treasures is now available.

NEW: Perfect Day Kentucky: Daily Itineraries for the Discerning Traveler arriving Fall 2023

Cheesecake Love by Joyce Brubaker

Cheesecake, Chocolate, Desserts, Family & Kids Cooking

“If it doesn’t have cheesecake in it, it should” is the baking motto that Jocelyn Brubaker lives by. Over the years, she has baked thousands of cheesecakes and challenged herself to work cheesecake into any and every dessert for the millions of readers who try and trust the recipes on her blog.

Now, in her debut cookbook, Jocelyn will show you all the wild and wonderful ways you can go beyond traditional cheesecake. You’ll find creative and mouthwatering cheesecake desserts like:

* Peanut Butter Cup Cheesecake Brownies
* Cookies-and-Cream Cheesecake-Stuffed Strawberries
* Snickerdoodle Cheesecake Cookie Bars
* Marshmallow S’mores Cheesecake
* Apple Crumb Cheesecake Pie

With over 75 delicious recipes, dozens of easy-to-use baking tips, gorgeous color photos, and Jocelyn’s warmth and bubbly personality on every page, this cookbook will become the go-to source for all things cheesecake, perfect for new and experienced bakers alike. With Jocelyn by your side in the kitchen, every dessert can become a blank canvas for a little cheesecake love.

About the Author

JOCELYN BRUBAKER is the baker, photographer, and writer behind the popular blog Inside BruCrew Life, which she started in 2008. Jocelyn’s recipes regularly appear on Buzzfeed, The Huffington Post, and Cosmopolitan.com, among other sites.

Orange Cream Cheese Cheesecake

THINGS TO KEEP IN MIND WHEN MAKING THIS ORANGE CREAM CHEESECAKE RECIPE:

Make sure you set your cream cheese out ahead of time. It’s so much easier to beat it when it is softened.
Toast the macadamia nuts in a skillet for a few minutes, then let them cool before pulsing them in a food processor. Just do not over pulse the nuts, or you will end up with macadamia butter.
Place a large baking sheet on the very bottom rack in your oven. Fill it halfway with water and let it heat up. This creates a steam effect as the cheesecake bakes. No water baths ever happen in my kitchen!
Do not over mix the cheesecake batter because it will add air bubbles into the batter which could cause cracks as it bakes.
When the cheesecake comes out of the oven the second time, let it cool for 5 minutes, then run a knife around the edge. This loosens the cheesecake from the pan, so it doesn’t crack as it cools.

For the Crust:

1 ½ cups chopped macadamia nuts
2 cups graham cracker crumbs
½ cup melted butter

For the Cheesecake

1 – 10 ounce can mandarin oranges
3 – 8 ounce packages cream cheese
1 cup sugar
½ cup sour cream
¼ cup frozen orange juice concentrate, thawed
1 teaspoon vanilla
¼ cup flour
3 eggs, beaten slightly
Zest of 1 large navel orange

For the Topping

1 ½ cups sour cream
2 Tablespoons sugar
2 Tablespoons fresh squeezed navel orange juice (from orange that was zested)
1 – 8 ounce container Cool Whip, thawed
maraschino cherries with stems, patted dry
1 navel orange cut into small segments

Preheat the oven to 350 degrees. Place a piece of parchment paper on the bottom of a 9 inch springform pan.
Place the macadamia nuts in a skillet and toast over medium heat for a few minutes. Remove and dump the nuts onto a tray to cool completely. Once cool place the nuts in a food processor and pulse until they are finely chopped. Do not over pulse and create butter.
Mix together the chopped nuts, crumbs, and butter. Press firmly in the bottom of the prepared pan. Bake for 8 minutes. Remove and let cool.
Place a large baking sheet on the bottom rack of the oven and fill it halfway with water. Let the oven reheat to 350 degrees.
Drain the can of mandarin oranges very well. Place the orange segments onto paper towels to drain even more. Cut each segment in half and press with a paper towel. Set aside.
Beat the cream cheese and sugar until creamy. Add the sour cream, orange juice concentrate, vanilla, and flour and beat again.
Add the eggs and beat again until mixed in. Do not over beat the mixture. Gently stir in the orange zest and mandarin orange pieces.
Pour the batter onto the prepared crust. Place the pan on the oven rack directly above the pan of water. Bake for 55 minutes.
While the cheesecake is baking, whisk together the sour cream, sugar, and orange juice. Place in refrigerator.
When the cheesecake is finished baking, remove from the oven and spread the sour cream mixture evenly on the top of the cheesecake. Bake another 5 minutes, then remove and place on a wire rack.
Let the cheesecake cool 5 minutes, then run a knife around the edges of the cheesecake to loosen the sides from the pan. Let the cheesecake cool for 2 hours on the wire rack, then place it in the refrigerator to chill completely.
Loosen and remove the springform pan sides. Gently lift up the cheesecake and remove the parchment paper. Place the cheesecake on a serving plate.
Use a piping bag and icing tip 1M to swirl Cool Whip around the top of the cheesecake. Top each swirl with a maraschino cherry or orange piece.

Chocolate Cookies and Cream Cheesecake

Crust

8 Oreo cookies with filling
2 tablespoons unsalted butter melted

Cheesecake

2 8-ounce packages cream cheese room temperature
1/2 cup sugar
1/4 cup sour cream
1 teaspoon pure vanilla extract
▢4 ounces bittersweet baking chocolate melted
2 large eggs

Mousse

1 8-ounce package cream cheese room temperature
1/4 cup sugar
1 teaspoon pure vanilla extract
1 8-ounce container Cool Whip thawed

20 mini Oreo Cookies with Filling

Instructions

Place a large rimmed baking sheet onto the bottom rack of the oven. Fill halfway with waterPreheat the oven to 350° F. and line a cupcake pan with paper liners. Line 8 wells of a second cupcake pan with paper liners as well.

Crust

Place the Oreo cookies into a food processor and pulse until they become fine crumbs.

In a medium bowl, mix together the butter and the cookie crumbs. Evenly distribute the crumb mixture into the cupcake liners. Press the crumbs down firmly.

Cheesecake

In a mixer, beat the cream cheese until creamy. Scrape down the sides and add the sugar. Beat again until smooth.

Add the sour cream and vanilla and beat again until well incorporated.

Pour in the melted chocolate and mix thoroughly.

Add the eggs, one at a time, and beat well after each addition. Fully incorporate the eggs and be sure to not overbeat the batter.

Evenly distribute the batter over the cookie crusts. Place the cupcake pans on the oven right directly above the tray full of water. Bake for 20 to 22 minutes.

Remove the pan from the oven and place it on a wire rack. Cool the cheesecakes in the pan for 10 minutes.

Gently remove the cheesecakes from the pan and place them on the wire rack. Cool for 1 hour and refrigerate for 2-3 hours or until completely chilled.

Mousse

Beat the cream cheese until creamy. Scrape down the sides and add the sugar and vanilla. Beat until smooth.

In a food processor, pulse the 7 regular size Oreos until they are crumbs.

With a rubber spatula, gently fold the Cool Whip into the cream cheese mixture. Then gently stir in the cookie crumbs.

Using a piping bag and a 1M icing tip, swirl the mousse onto the top of the cheesecakes. Top each one with a mini Oreo cookie.

50 Exhibitions and Events to Celebrate Picasso

Uncategorized

2023 marks the 50th anniversary of the death of one of the most important Spanish and universal artists of all time, Pablo Ruiz Picasso, a genius born in Malaga in 1881. To commemorate his life and work, an extensive programme of exhibitions, initiatives and events has been planned around the world, especially in the host countries, Spain and France. In Spain, the focus will be on the Spanish cities with the strongest ties to Picasso and which were a source of inspiration, leaving a mark on his personality and art.

He created his first works in the Fine Arts schools of A Coruña, Barcelona and Madrid and on his initial trips to Paris. In 1907 he painted “Les demoiselles d’Avignon”, the starting point of cubism, a revolutionary artistic movement that he devised together with Georges Braque, a Parisian painter. Cubists wanted to move beyond showing what things looked like and instead wanted to show the whole structure of objects in their paintings without using techniques such as perspective or graded shading to make them look realistic. Instead they wanted to show things as they really are. Cubism so impacted the art world that it made Picasso one of the most influential artists of all time.

Pablo Picasso at work at the Madoura pottery. Vallauris 23.3.1953.

Probably Picasso’s most famous work, Guernica is certainly his most powerful political statement, painted as an immediate reaction to the Nazi’s devastating casual bombing practice on the Basque town of Guernica during the Spanish Civil War. Upon its completion in 1937, it was shown around the world–a stark message on the horrors of Nazism and the destruction the wreaked during the war. It also would be, a harbinger of what was to come during World War II.

Picasso not only painted, he also explored genres such as stage design, sculpture, ceramics and engraving. He died in 1973 at Mougins, a hilltop village in the Alpes-Maritimes département in the Provence-Alpes-Côte d’Azur region in Southeastern France. But despite his death, Picasso’s legacy is more alive than ever. Experience the year of Picasso first hand, and learn about his legacy through exhibitions and events in Spain by visiting one or more of the many exhibits and events throughout Spain.