Halloween candy is not just for kids. Beyond the Milky Ways and Butterfingers, here’s a roundup of sweet treats from some of the best small-batch candy shops and chocolate factories in America.
Originally published at mantry.com
What should I make for dinner? A question as old as time. Here’s a little inspiration from the #MantryNation community to beat that weeknight (or weekend) slump and get excited to BBQ.
Originally published at mantry.com
Seared Ahi Tuna — @grilldaddyjg
Few things hit the happy button harder than a freshly baked biscuit with the perfect toppings. We rounded up six of our favorite made in the USA biscuit products that act as a highway to biscuit heaven.
Originally published at mantry.com
Buttermilk Biscuits // Callie’s Hot Little Biscuit
The Biscuit Bosses out of Charleston, SC have everything from cookbooks to biscuit eateries but you can bring that biscuit on home with easy easy shipping.
From The Maker:
“A Callie’s Hot Little Biscuit is cakey — not flakey! We hand make our buttermilk biscuits with…
Brittle, the sweet candy confection has come a long way from the stuff Grandpa used to gnaw on. A new wave of talented small-batch makers are bringing tasty twists for peanut brittle fans everywhere. Here are six of the best brittle bosses in the USA.
Chocolate Covered Peanut Brittle // Tennessee Peanut Company
Makers of dang good Nashville Hot & Sweet Peanuts TPC knocks out a top notch brittle.
From The Maker:
“Candy that needed more candy Peanut brittle is documented as being a rigid solid that snaps in the mouth and then attaches to the teeth. An odd yet effective solution to…
Pumpkin Spiced Jerky? Pickles? Cocktails? Listen, this trend isn’t going anywhere so we weeded through the bombardment of bad pumpkin spiced concoctions to offer up the best of the best.
Originally published at mantry.com.
Elevate a cocktail, drop them over ice cream, knock them back out of the jar, cocktail cherries make almost anything instantly better. The key is tracking down a great cocktail cherry, so we did the leg work and found five of the best small-batch versions made in the USA.
Originally published at mantry.com.
Why not all mistakes are bad in Uzbekistan…
“There is no train”.
The woman at the ticket window said coldly. “Your Train left at 4am”. F*ck, she was right, I’d done the old come for the 4pm Train only to realize there’s a 24 hour clock of course. The non-existent train that I was trying to catch would…
On the importance of hospitality in Kyrgyzstan…
Go far enough into the hills outside Karakol in Kyrgyzstan and you’ll pass wild horses and nomads and rivers that look like the ones on bottled water labels. It started raining on us halfway up the hike. …
On the importance of timing in Uzbekistan…
“Sold out.”
At the plov center, 11:00am means 11:00am. We showed up 10 minutes past to find a full dining room and heaping piles of slow-cooked lamb soaked rice on every table.
The next day we returned.
In Uzbekistan, plov is serious. To say plov is the national dish of…
“The first thing that floors you about being in the mountains outside Beirut is how beautiful it is. It feels like Italy, but all the brochures were lost in the mail. And the food, a cuisine and cooks that can go toe to toe with any country.”
Lebanon.
This is a complicated place. As a visitor, you immediately feel the tension, the news reports, the armed guards, the crumbling buildings. It’s a beautiful, complicated place filled with people in the throws. A place where every person on the street has most likely seen more things, felt more…
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