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Here’s the latest recipe your state is searching for



In a recent post, online magazine Eat This, Not That checked Google Trends for “the most popular recipe in every state right now.”

Turns out, the trending searches in the tri-state would seem destined for Fourth of July gatherings: hamburgers in Alabama, baked beans in Tennessee and lemonade in Georgia. Borrow potato salad from Indiana or Missouri, and we’re ready to eat.

“Between the coronavirus pandemic closing up restaurants and cities enforcing stay-at-home mandates, people have been cooking a lot at home,” senior editor Kiersten Hickman noted in the recipe roundup. “For some, cooking at home is easy and doesn’t require much thought (or research). But for others who are entering their first foray into cooking, the internet can be a great tool for cooking questions and new recipes.”

Hickman said there are a few popular recipes that are widely trending, such as sourdough bread and whipped coffee, but a few unique search terms popped up for every state. Trends were examined for the top search terms under “recipe” since March 1.

Hickman included favorite Eat This, Not That recipes for each state’s trending search and agreed to share them with Times Free Press readers.


According to Google Trends, Alabamans have been hungry for hamburgers while in quarantine.

Classic Beef Burgers

This classic hamburger — with only 343 calories, 9 grams of fat and a “secret fat-burning sauce” — comes from “Zero Belly Cookbook” author David Zinczenko.

Makes 4 servings.

1 pound extra-lean ground beef (at least 90%)

3 tablespoons Black Pepper Marinade (see recipe)

1 teaspoon kosher salt

4 gluten-free English muffins or burger buns, toasted

1 beefsteak tomato, cut into 1/2-inch slices

8 leaves Bibb lettuce

2 tablespoons ketchup

2 tablespoons Dijon mustard

In a large bowl, mix the ground beef, marinade and salt, and let sit for 10 minutes.

While the beef is marinating, heat an outdoor grill or a grill pan over medium-high heat.

Form the beef mixture into 4 patties, and grill for 2 to 3 minutes on each side. The center should be pink and juicy.

Spread each toasted burger bun top with 1 1/2 teaspoons ketchup and 1 1/2 teaspoons mustard. Place a burger on each toasted burger bun bottom, and top with slices of red tomato, 2 lettuce leaves and a burger top.

Nutrition information per serving: 343 calories, 9 grams fat, 41 grams carbohydrate, 2 grams fiber, 25 grams protein.

Black Pepper Marinade

Yields: 1 cup

2 tablespoons whole coriander seeds

2 tablespoons whole black peppercorns

1/2 tablespoon whole cumin seeds

6 cloves garlic, peeled

1 (1-inch) piece fresh ginger, peeled and sliced thin

3 shallots, peeled and sliced thin

1/4 cup extra-virgin olive oil

1/4 cup (packed) brown sugar

Grind the coriander seeds, peppercorns and cumin seeds in a spice grinder or clean coffee grinder until very fine.

Add the remaining ingredients to the bowl of a small food processor, and puree until smooth. Add the ground spices, and process to incorporate.

Store in a glass jar in the fridge for up to 1 week.

Nutrition information per tablespoon: 47 calories, 3 grams fat, 4 grams carbohydrate, no fiber or protein.

— From “Zero Calorie Cookbook” by David Zinczenko

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Tammy Ljungblad/Kansas City Star/MCT / According to Google Trends data, Alabama residents have been searching for recipes for baked beans, an all-American summer standby.


According to Google Trends, searches for baked beans were up 350% in Tennessee over the past few months. This recipe originally appeared in a “Cook This, Not That” cookbook by David Zinczenko and Matt Goulding.

Smoky Stovetop “Baked” Beans With Bacon

Serves: 4

4 strips bacon, chopped into small pieces

1 medium onion, minced

2 cloves garlic, minced

2 cans (16 ounces each) pinto beans, rinsed and drained

1 cup dark beer

1/4 cup ketchup

1 tablespoon chili powder

1 tablespoon brown sugar

Pinch of cayenne pepper

Heat a large pot or saucepan over medium heat.

Add the bacon, and cook until it’s just turning crispy, 3 to 5 minutes.

Add the onion and garlic, and sauté until translucent, another 3 minutes.

Stir in the beans, beer, ketchup, chili powder, brown sugar and cayenne.

Simmer until the sauce thickens and clings to the beans, about 15 minutes.

Nutrition information: 170 calories, 3 grams fat (1 gram saturated), 570 milligrams sodium.



In addition to searching for recipes for margaritas and mojitos, Georgia residents also had a heavy interest in homemade lemonade, the Google Trends data showed. Eat This, Not That used a favorite recipe from Gimme Some Oven blogger Ali Martin, but she did not immediately return a request for a reprint. You can find her recipe at

Or try this one from the folks at Sunkist, growers of lemons (if you want to squeeze them yourself) and makers of fresh-squeezed lemon juice (if you’d rather fast-track the recipe).

Fresh Lemonade

1 cup freshly squeezed lemon juice

3/4 cup sugar

4 cups water

1 lemon, cut into cartwheel slices for garnish

Ice cubes

In a large pitcher, combine the lemon juice and sugar; stir to dissolve the sugar.

Add the water, lemon slices and ice. Stir and enjoy.

Email Lisa Denton at


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5 Healthy Almond Recipes You Can Try At Home For A Nutritious Meal




Besides being loaded with nutrients, almonds are super versatile as well.


  • Almonds are packded with essential nutrients
  • They are also very versatile to add in to a number of dishes
  • Here are 5 healthy almond recipes you can try at home

Crunchy, nutty almonds are usually associated with a healthy diet. With various nutrients packed into such bite-sized nuts, they have secured their position in the list of superfoods. Proteins, omega-3 fatty acids and fibre are some of the nutrients that make almonds a must-have our diet. No wonder our parents always coaxed us to have a handful of soaked almonds every morning. The omega-3 in almonds helps improve heart and brain health, and the low glycaemic index in almonds makes them ideal for diabetics too.

Besides being extremely healthy, almond is included in a number of delicious dishes too! Soups, smoothies, sweets and many crunchy snacks and curries have almonds in them, lending a rich and nutty flavour to the dish.

(Also Read: 5 Easy Almond Snacks Recipes To Prepare At Home)

1. Almond And Spinach Smoothie

Nothing is like having a glass full of wholesome smoothie in the morning, right? Smoothies are easy, quick, healthy and too delicious to resist. Here’s a yummy blend of whole raw almonds, spinach and milk with spices such as cinnamon, cardamom, cloves, nutmeg and crushed black pepper corns. A wholesome quick breakfast you would love to indulge in! Find the recipe here.


2. Almond and Broccoli Soup

Goodness of two nutritious foods combined into one wholesome meal! This almond and broccoli soup is just what you need for rich meal brimming with fibre and protein. The nutty flavours of almonds and nutrition of broccoli make this soup a great addition to your diet. The freshly ground black pepper lends a nice tinge to the soup. Find the recipe here.

(Also Read: 5 Almond Soup Recipes You Must Try For A High Nutritive Meal)

3. Almond Pearls

With the goodness of toasted oats, this recipe has mustard, cumin, and ajwain seeds tossed in with corn flakes and blueberries along with crunchy, toasted almonds. A nutritious bowl with tangy flavours of lemon on top, almond pearls makes for a perfect snack for all your mid-day cravings. Find the recipe here.


4. Almond, Sweet Potato And Pomegranate Chaat

Who doesn’t love a tangy combination of fruits, nuts and veggies?! Here is one with tantalising flavours of chaat masala, chillies, mint chutney, tomatoes and onions tossed in with pomegranate, sweet potato and crunchy almonds! Find the recipe here.

5. Pearl Barley, Almonds and Pomegranate Salad

With the added goodness of barley, known for a high-fibre content, this salad is a great pick a quick, wholesome meal. Crunch of nuts, sweet pomegranate pearls and cooked barley mixed with coconut oil and harissa paste make for a perfect breakfast, lunch or a mid-day meal. Find the recipe here.

Try these interesting healthy almond recipes at home and let us know your experience in the comments section below.

About Aanchal MathurAanchal doesn’t share food. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most likely to find her soulmate on a food app.

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Shadowlands Game Director Ion Hazzikostas Confirms Legendary Power Recipes To Be Account-Wide




Throughout the progress leading up to the release of World of Warcraft: Shadowlands in this Fall, there’s been a great amount of discussion over what sorts of features from the current iteration should be kept and which should be removed.

Among these many discussions, one of the things that has been discussed the most has been the need for some progress to remain account-wide. This was most prominent during the discussion around Battle for Azeroth’s Azerite Essences.

In the current iteration of World of Warcraft, Essences are an extremely powerful core piece of a character’s loadout. However, they also typically take quite a bit of grinding to get, with each having their own unique way to be obtained.

Some require the player to complete time-gated tasks such as reputation grinds or limited endgame content. Others send players on Azerite Expeditions, into PvP settings, or any other list of areas.

While the grind can be obnoxious on one character, repeating the same time-gated grind on an alt is so unspeakably frustrating and monotonous that most chose not to do it. In response, Blizzard finally implemented a form of account-wide essences, allowing players to purchase an essence that they had reached rank 3 on with another character.

Thankfully, it seems that this lesson is being kept in mind moving forward into the Shadowlands. As discussions around Legendary Power Recipes has already begun to kick up, game director Ion Hazzikostas took to Twitter to clarify the obtaining of these Recipes.

“Reading the responses here is interesting. What would folks prefer?” Hazzikostas wrote in response to Wowhead via Twitter. “Currently, if you want, e.g. the Sun King Pyroblast legendary, you get the recipe from a specific source (say a Nathria raid boss drop), get a cloth base item from a tailor, and go craft the legendary.”

Hazzikostas went on to mention that “Recipe unlocks are account-wide, including generic powers (a la Prydaz or Sephuz-type effects from Legion), so alts automatically have access to them from the start.”

In short, this is a direct announcement that Recipe unlocks will not be kept behind the same gating that the Essences of Battle for Azeroth were originally stuck behind. This will be a massive step towards making the game more comfortable for alts.

This also might be more important now than ever, as players will have the choice of four separate Covenants to join, likely meaning that the average player will have several alts to experience each Covenant properly. With the game becoming more alt-friendly in general, it’s a massive step in the direction that will likely make the most players happy.

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Recipe of the week: Use lasagna noodles to make this pasta with olive sauce – Food and Dining – Austin 360




Homemade mac and cheese has been a go-to during this extended summer at home, but now that my kids are increasingly interested in olives, capers, salami, goat cheese and other tangier foods, I think they are ready for some new pasta dishes.

I love this recipe from “Simple, Elegant Pasta Dinners: 75 Dishes With Inspired Sauces” (Page Street Publishing, $21.99), a new book by Nikki Marie that lives up to its title. I always have lasagna noodles in the pantry, but I so rarely make lasagna. Flat pieces of pasta are a perfect vehicle for this olive-heavy sauce. If you don’t want to use red wine, a splash of red wine vinegar and an extra tablespoon or two of pasta water will help the sauce come together.

Pasta Giada Alla Olive (Pasta With Olives)

This is one of my daughter Giada’s favorite dishes and was therefore named for her. This recipe is reminiscent of a puttanesca sauce in that it uses tomatoes, capers and olives — though I prefer a mix of varying types of olives and only roughly chop them. The irregular shape of the broken lasagna adds to the interest and the comfort of this dish. Get the kids involved with this recipe — they’ll love breaking the noodles! A splash of red wine adds depth to the sauce and leaves its fragrance behind after it has cooked out. The only thing you’ll have to keep in mind is that the olive ratio should be slightly less than the liquids you’re using. The sauce should be fluid and loose and should not resemble a tapenade.

— Nikki Marie

1 pound lasagna noodles

Kosher salt

1/4 cup extra-virgin olive oil, plus more for drizzling

1/4 teaspoon Aleppo pepper (substitute with red pepper flakes)

1 small onion, diced

4 tablespoons tomato paste

1 large clove garlic, finely grated

1/2 cup dry red wine

1 (28-ounce) can San Marzano whole peeled tomatoes (including the juice), ends trimmed

1 tablespoon capers, rinsed and drained

1 cup mixed olives, pitted and roughly chopped (Italian Castelvetrano, Greek Kalamata and black oil-cured)

Grated Parmigiano-Reggiano or other hard cheese, to garnish

Break the lasagna noodles into irregular bite-size pieces over a large bowl and set aside.

Bring a large pot of water to a boil, generously salt and then add the broken lasagna noodles. Continuously stir the pasta for the first 15 to 20 seconds, as the flat shape of the broken noodles will try hard to suction together. Cook the pasta until just shy of al dente, tender yet firm to the bite, according to the package directions. Reserve 1/2 cup of the pasta water before draining. Drain well.

In the meantime, add the olive oil to a large 12-inch skillet with deep sides over low-medium heat. When it is hot and shimmery, add the Aleppo pepper (or red pepper flakes) and onion. Sprinkle lightly with salt, and saute, stirring often, until the onion is tender and translucent and has begun to caramelize, about 10 minutes, careful not to let the oil smoke.

Push the onions to the sides of the pan to expose the hot center of the pan. Add the tomato paste to the center, spreading it out a bit with the back of a cooking spoon, and let it sit until it begins to caramelize, 2 to 3 minutes. Stir the onions and the tomato paste together to incorporate. Add the garlic and stir until fragrant, about 30 seconds.

Remove the pan from the heat and carefully add the wine. Return to low-medium heat and scrape the bottom of the skillet to deglaze any flavorful brown bits that may have accumulated. Add the tomatoes along with the juices and use a potato masher or the back of a wooden spoon to roughly break and crush the tomatoes, stirring well to mix. Add the capers and olives, stirring again. Continue to simmer, stirring often, 10 minutes. If the pasta is not finished cooking, it’s fine to turn off the heat under the olive mixture at this point.

Add the pasta and 1/4 cup of the reserved pasta water; toss until the flavors are well incorporated, 1 minute. If necessary, add a splash more of the reserved pasta water to loosen the pasta. The sauce should be silky and not sticky or pasty. Serve with grated cheese and a generous drizzle of extra-virgin olive oil. Serves 4 to 6.

— From “Simple, Elegant Pasta Dinners: 75 Dishes With Inspired Sauces” by Nikki Marie (Page Street Publishing, $21.99)

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