Entries tagged with 'contests'
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Cook the Book: Endangered Recipes: oneperfectegg, april1p, velcerick, omnomnom, and tamsinite. Winners were notified by email and appear on our Contest Winners page. Thanks to all who entered....
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There are so many ways to end a meal. Some people like a rich chocolate dessert, others prefer a cheese course, some might need nothing more than an espresso or a digestif, and some of us indulge in all of these. Although I have been known to take the cheese-chocolate-coffee-after-dinner-drink-route, there are times when nothing hits the spot like a fruit-based dessert. A simple pie or cobbler with a scoop of ice cream or a dollop of whipped cream is prefect, especially when the weather is warm and beautiful summer fruits and berries are in season. Peaches, plums, apricots, and berries of all shapes and colors have been begun showing up in the markets—or will appear sooner than you think....
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Cook the Book: Well-Preserved: Geekbearinggifts, wmoss, syannelevovna, kuromu, hdasio1234. Winners were notified by email and appear on our Contest Winners page. Thanks to all who entered!...
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There are some foods that I have only to think about and a myriad of childhood memories come flooding back to me. Snapper soup is one example; those words instantly take me back to a seafood restaurant in northeast Philadelphia. I couldn't be more than six or seven years old, and I'm sitting with my grandparents in a wood-paneled room; there are decorative oyster plates on the wall alongside Victorian valentines. My grandfather is drinking a Harvey Wallbanger and orders snapper soup to start. He offers me a taste, and it's delicious. "What's in it?" "Turtle, sherry, and cream." "Ohh..." I'm pretty sure that Lari Robling, a fellow native Philadelphian, has had a few similar experiences. Endangered Recipes is an...
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Cook the Book: Bottega Favorita: They are page48, piccola, rbear, Tara716, and evilchels. Winners have been notified by email and also appear on our Contest Winners page. Thanks to everyone who entered!...
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Canning and preserving usually fall into the "shoulda, coulda, woulda" category of home cooking. There are many reasons that people are apprehensive when it comes to preserving: It's too labor-intensive, too time-consuming, and requires all of that special equipment. Why bother doing it yourself when your supermarket is brimming with cans and jars? Eugenia Bone is on a mission to change your mind with her new book, Well-Preserved. A passion for preserving was instilled in Bone at an early age. She was fortunate to grow up with home-cured olives and prosciutto, canned tomatoes and canned tuna, all lovingly put up by her father. Although she thoroughly enjoyed her father's preserves, it was not until Bone was eight months pregnant with...
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Cook the Book: Serious Barbecue: ilovebabynoah707, colengal, rmc1ra, meredycat, and jennywren. Winners have been notified by email and also appear on our Contest Winners page. Thanks to everyone who entered!...
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Italians and Southerners have one important thing in common, a love and respect for food. Both cultures share the belief that nothing can compare with the food that comes from your land or out of your kitchen. Think about it: Georgia peaches, San Marzano tomatoes? Frank Stitt has taken this reverence for the best ingredients and opened three definitive restaurants in Birmingham, Alabama. According to the late, great R. W. Apple, Stitt has turned Birmingham, Alabama, into a "sophisticated, easygoing showplace of enticing, Southern-accented cooking." In 1982, after studying philosophy at Berkeley and cooking all over San Francisco, and in France in Burgundy and Provence, Stitt returned to his hometown and opened the French-accented Highlands Bar and Grill. Cooking with...
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Cook the Book: Tacos: moo1018, swatanabe, slcrose, pickledseeds, and Lvpierson. Winners have been notified by email and also appear on our page. Thanks to everyone who entered!...
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Adam Perry Lang is a French-trained chef with years of experience at illustrious restaurants such as Daniel, Le Cirque, and Guy Savoy. With a resume like that you might assume that Lang would be more comfortable with squeeze bottles and a sous vide machine than tongs and a grill. In fact, Lang has retired his proverbial toque and become a bona fide barbecue expert. In 2003 he opened Daisy May's BBQ and entered the professional barbecue circuit. Lang's pork shoulder won first place at the World Series of Barbecue and was named Grand Champion at the World Pork Expo. With victories like these under his belt, it's obvious that Lang knows his barbecue. His next project is taking him across...
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