Entries tagged with 'giveaways'
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All cherished recipes are, in a sense, memoir. Preparing a time-honored dish is a way to revisit the past, and sitting down at a table with others to savor the results is a way to extend that memory—be it of a specific time, place, or person—into the future. While there are many foods that can invoke strong recollections, perhaps none are as powerful as those bought on by pie. This week's Cook the Book selection is Sweety Pies: An Uncommon Collection of Womanish Observations, With Pie by Patty Pinner. Filled with amusing anecdotes that typify her childhood in Saginaw, Michigan ("an unhappy husband will ask for toasted snow"), Patty's book is as much a story of love, friendship, and community...
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I love cornbread. When I'm out for lunch or dinner somewhere and it on the menu or—better yet—on the plate as an unexpected side, my meal's pretty much made. My only problem then is, do I greedily eat it right away or wait till I'm done with everything else so as to hold on to the anticipation of the thick, crumbly, savory golden square? I've tried to make it at home, but it never comes out as good as the versions made professionally. And, I've got a small confession to make, too: All the super from-scratch versions I've made at home have never lived up to that damn light-blue-and-white Jiffy box mix. Why is that? What am I doing wrong?...
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We've got something sweet for six lucky Serious Eaters this week. The folks at Häagen-Dazs headquarters have given us a flavor preview package of their new Reserve flavors. But it doesn't end there. We in turn have six flavor preview packages to pass along to you. And because the Häagen-Dazs folks are willing to share the wealth, each of those six Serious Eaters will be able designate three friends to receive their own shipments of the Reserve flavors. Think of it as a the Häagen-Dazs Reserve Chain Letter, only it's a box of ice cream instead. The preview includes flavors from the Häagen-Dazs Reserve Series, with ingredients like French sea salt and Mediterranean pomegranates. There are also ice cream products...
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We at Serious Eats love all the food traditions associated with Easter, but we must admit there is a special place in our hearts and in our stomachs for chocolate easter eggs. So we have undertaken an extensive search for great chocolate easter eggs, and we have found some at John & Kira's, an artisanal chocolate-maker from the Philadelphia area. I have been writing about and eating their terrific chocolates for years now, and I know how much love and care goes into every piece of chocolate they make. So we're excited that John Doyle today has graciously consented to letting us give away a box of 36 hand-decorated chocolate Easter eggs filled with delicious 64 percent Valrhona dark chocolate...
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We at Serious Eats love all the food traditions associated with Easter, but we must admit there is a special place in our hearts and in our stomachs for chocolate easter eggs. So we have undertaken an extensive search for great chocolate easter eggs, and we have found some at John & Kira's, an artisanal chocolate-maker from the Philadelphia area. I have been writing about and eating their terrific chocolates for years now, and I know how much love and care goes into every piece of chocolate they make. So we're excited that John Doyle today has graciously consented to letting us give away a box of 36 hand-decorated chocolate Easter eggs filled with delicious 64 percent Valrhona dark chocolate...
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We at Serious Eats love all the food traditions associated with Easter, but we must admit there is a special place in our hearts and in our stomachs for chocolate easter eggs. So we have undertaken an extensive search for great chocolate easter eggs, and we have found some at John & Kira's, an artisanal chocolate-maker from the Philadelphia area. I have been writing about and eating their terrific chocolates for years now, and I know how much love and care goes into every piece of chocolate they make. So we're excited that John Doyle today has graciously consented to letting us give away a box of 36 hand-decorated chocolate Easter eggs filled with delicious 64 percent Valrhona dark chocolate...
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We at Serious Eats love all the food traditions associated with Easter, but we must admit there is a special place in our hearts and in our stomachs for chocolate easter eggs. So we have undertaken an extensive search for great chocolate easter eggs, and we have found some at John & Kira's, an artisanal chocolate-maker from the Philadelphia area. I have been writing about and eating their terrific chocolates for years now, and I know how much love and care goes into every piece of chocolate they make. So we're excited that John Doyle has graciously consented to letting us give away a total of four boxes of 36 hand-decorated chocolate Easter eggs filled with delicious 64 percent Valrhona...
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This week's Cook the Book is one we've mentioned before on the site—Roast Chicken and Other Stories by Simon Hopkinson. If you haven't heard of Hopkinson, chances are you aren't English; in Britain, this book was voted the most useful cookbook ever by a group of chefs, food writers, and readers. We've already featured Roast Chicken's namesake Roast Chicken recipe, so this week we'll be highlighting additional dishes each day. Monday's will be along shortly, but first ... Win 'Roast Chicken and Other Stories' And as is always the case with our weekly Cook the Book volume, we've got five (5) copies of this book to give away to our readers. Simply tell us your chicken story in the comments...
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As many of you know, we are rather fond of pork. In fact, we're pork freaks. So when a third-generation French butcher named Stéphane Reynaud came out with a fabulous cookbook called Pork & Sons, we knew we had to feature it on Cook the Book. Pork & Sons is a beautiful book, filled with stunning, mouthwatering photos of both familiar and unusual pork dishes. There are also terrific photos of Reynaud's friends and family in both black and white and color. I've cooked from the book half a dozen times, and every dish has been just yummy. In a few minutes, I'll post the first recipe from this book. But first, thanks to the good folks at Phaidon, we...
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Alaina mentioned earlier today that we'd be giving away five (5) copies of Heidi Swanson's Super Natural Cooking: Five Ways to Incorporate Whole and Natural Ingredients into Your Cooking. Don't let the subtitle scare you. Swanson's book is full of recipes that are good for you without sacrificing flavor. And if you're new to this style of cooking, there are primers galore throughout its pages. Anyway, if you want to win a copy of this book, let us know what food you find most healthful and pleasurable at the same time. Leave your thoughts in the comments and we'll choose five winners at random at the end of the week. You have until 9 p.m. PDT Saturday to enter. Serious...
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