spicy

Sweetgreen’s Spicy Cashew Dressing Recipe | TikTok Video

@sweetgreen

The highly anticipated Spicy Cashew dressing how-to is finally here. #foodtiktok

♬ original sound – sweetgreen

If you’re a big fan of Sweetgreen — and in particular, its spicy cashew dressing — then we’ve got good news for you. The popular salad brand is known for its quick and healthy meals to grab on the go, but if you are not feeling a need for takeout and want a taste of its spicy salad dressing at home, the restaurant chain took to TikTok to share its ingredients, and spoiler alert: it’s pretty easy to make!

After many requests, Sweetgreen shared a simple and straightforward video on what goes into its fan-favorite salad dressing, and it has commenters begging for more dressings — like its cilantro lime and green goddess ranch. As for what’s to come next, we can only wait and see . . . but in the meantime,

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Spicy Pickled Garlic Recipe From TikTok With Photos

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Cloves of garlic hardly seem like a delicious snack, but when they’re pickled, for some reason they’re irresistible — at least according to just about everyone on TikTok right now. After TikTok user @LalaLeluu shared a 45-second snippet of her eating garlic by the spoonful while sharing her easy recipe, the trend has pretty much blown up on the app, with TikTokers creating their own versions and even having it for breakfast.

According to Lala’s recipe, all you need to do is drain a jar of pickled garlic — the kind preserved in vinegar, not oil — and add sriracha, Korean chili flakes, and thyme before shaking up the jar and grabbing a spoon. “I’m going to have a tummy ache tomorrow, but it’s so good!” Lala said between mouthfuls of garlic.

So, is this recipe really worth the tummy ache? I initially wondered along with the rest of

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A kung pao tofu recipe that features the spicy, tingly combination central to Sichuan cooking

One of the many things I love about Shiue’s book: She demonstrates such deep respect for international traditions yet doesn’t shy away from applying her own touches. She has roots in several cultures — she grew up on Long Island with Taiwanese parents, studied in New England, lived in Singapore for a year in college, married a man from Trinidad, externed at a Moroccan restaurant, and has done fieldwork in China’s Sichuan province. And by including so many culinary influences in her book, she is, in essence, helping undo any of the whitewashing that would have you mistakenly believe that cooking for “wellness” was invented by the likes of Gwyneth Paltrow’s Goop. “I wanted to counteract the misconception that there’s only one diet — what I call the ‘kale and quinoa diet,’ even though I love both of those things,” she told me.

American wellness trends sometimes seem made for

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