Posted by Adam Kuban, April 7, 2008 at 3:45 PM
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?
I'm hoping this week's Cook the Book can answer that. The Cornbread Gospels by Crescent Dragonwagon has more than 200 cornbread recipes in it, so I've got faith that I'll find cornbread religion in this good book. So, in a little bit, we'll bring you the first of this week's daily featured recipes. But first, as is always the case with Cook the Book, we've got a number of Cornbread Gospels to give away to Serious Eats readers.
Win The Cornbread Gospels
All you have to do is tell us in the comments section of this post where you get your favorite cornbread, whether its homemade, from a relative's kitchen, or from some hole-in-the-wall down-home-cookin' joint.
Five (5) people will be chosen at random from among eligble comments below. Comments will close Monday, April 14 at noon ET. The standard Serious Eats contest rules apply.
Posted by The Serious Eats Team, April 7, 2008 at 3:00 PM
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 that support the Häagen-Dazs Loves Honey Bees campaign, a program focused on helping fund research to protect these disappearing pollinators.
How to Win
The six packages will go to the six separate folks who make our favorite comments this week. We'll be watching comments on all posts on Serious Eats and in the Talk section for insightful, funny, and useful comments. Our six favorite comments and/or Talk topics this week will get the packages. (And, sorry, it's only open to U.S. residents.)
So for many of you, all you have to do is keep on doing what you normally do. Good luck.
Posted by Ed Levine, March 20, 2008 at 11:45 AM
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 ganache.
Continue reading »
Posted by Ed Levine, March 19, 2008 at 11:30 AM
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 ganache.
Continue reading »
Posted by Ed Levine, March 18, 2008 at 11:30 AM
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 ganache.
Continue reading »
Posted by Ed Levine, March 17, 2008 at 5:00 PM
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 dark chocolate ganache every day between now and Thursday.
Continue reading »
Posted by Adam Kuban, February 25, 2008 at 2:15 PM
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 section below. We leave it up to you to interpret what a "chicken story" is and what it consists of. Good luck!
Winners will be chosen at random from among the commenters, and comments will be open until noon ET, Monday, March 3. The standard Serious Eats contest rules apply.
Posted by Ed Levine, June 25, 2007 at 12:45 PM
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 are giving away five (5) copies of this sumptuous book. Just tell us here in the comments section of this entry what your favorite pork preparation is. Five winners will be chosen at random from among the commenters. The usual Serious Eats contest rules apply. Comments will be open until Friday, June 29, at 9 p.m. ET.
Posted by Adam Kuban, April 23, 2007 at 6:00 PM
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 Eats contest policy »
Posted by Adam Kuban, April 20, 2007 at 11:59 PM
Earlier today, Ed mentioned that we'd be publish the details for our giveaway of Nancy Silverton's new cookbook, A Twist of the Wrist. Here they are.
Just comment on this post anytime before 9 p.m. EDT Friday (April 20), telling us what your favorite jarred, canned, bagged, or boxed food is and how you incorporate it into your cooking at home. We'll then pick five winners at random from among the names in the comments. Good luck!
Serious Eats contest policy »
Posted by Adam Kuban, April 11, 2007 at 9:30 AM
Hi, Serious Eaters:
As you might know, we've been featuring Johanne Killeen and George Germon's On Top of Spaghetti as the source of this week's Serious Recipes. What you might not know is that we've got a short stack of these books ready to give away to readers. Five readers will receive a copy.
All you have to do to enter the drawing for one of these books is answer the following question here in the Comments section: What is your favorite pasta dish?
Update (8 p.m. ET, April 13): I just wanted to give you all a heads up that we'll be closing the comments section here and closing the contest at midnight Sunday (April 15). We'll draw winners Monday morning and notify book recipients by email at that time. Thanks to everyone who has left a comment so far. It's been a fun thread to read, and I'm looking forward to more like it. Good luck!
Update: Comments have been closed on this thread, and winners will be chosen and notified by email. Thanks to all the entrants!
Serious Eats contest policy
