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anaya

  • Location: Farmingdale, NY

Win a Copy of 'Tacolicious'

potatoes with chorizo

Win a Copy of 'The Big-Flavor Grill'

lots of garlic, chilies and lime

Win a Copy of 'Fried & True'

I like boneless thighs with a really crunchy batter

Win a Copy of 'The Ginger & White Cookbook'

Why You Should Stop Boiling Your Oatmeal and Start Baking It

Would this work with steel cut oats? Any idea how much longer it would take? I might need to experiment and see if its something I could do the night before and reheat in the morning. I don't eat anywhere near as much oatmeal as I would like to just because I hate waiting around for breakfast in the morning.

Win a Copy of 'The Meat Hook Meat Book'

rabbit butchery - I've tried it once and ended up so frustrated I just used the legs for dinner and the rest for stock. poultry is easy, four legged animals I'm lost with

The Food Lab: How to Make Adana Kebabs (Turkish Ground Lamb Kebabs)

Would Aleppo pepper be an acceptable sub for the Urfa pepper flakes? I feel like I already have so many specialized peppers that I hate to buy one more and risk it losing it's potency before I get a chance to use half (which has happened to me before).

Win a Copy of 'Paris Pastry Club'

pie from whatever fruit is in season

The Food Lab Turbo: Forget the Flank, Skirt Steak is the King of Stir Fries!

In most stir frys you pour the sauce in the center on the bare metal so that it can come to a simmer quickly and reduce/thicken

Win a Copy of 'Pitt Cue Co.: The Cookbook'

Love grilled corn

It's All in the Caul: How to Make Sheftalia (Cypriot Sausages)

Where do you get ingredients like caul fat or fat back? Is that something a butcher at a supermarket like fairway or whole foods would be likely to special order?

Win a Copy of 'Vibrant Food'

I love the look of champagne grapes

Extra Veggies = Extra Flavor: Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

It looks like the Wok Mon isn't going to reach their crowd funding goal. Anyone know if they'll still be able to get the product to market? It's such a great idea, it would really be a shame if the rest of us couldn't try it out.

Win a Copy of 'Fruitful: Four Seasons of Fresh Fruit Recipes'

strawberries!

Ideas in Food vs. Strawberry Shortcake: Reinventing the Biscuit

So excited to have Alex and Aki posting on serious eats! Can't wait to see the rest of the strawberry shortcake recipe

Win a Copy of 'Robicelli's: A Love Story, With Cupcakes'

i'm not really picky as long as it's not too sweet, but i love anything with matcha in it

Super Flaky Buttermilk Biscuits

any chance we could get a weight for the flour at least?

How to Make Super Flaky Buttermilk Biscuits

To avoid rerolling I usually just bake the scraps as a snack. They don't look pretty and they get a bit crunchier than normal biscuits but they taste fine. Hope there's a recipe link coming. Also any thoughts about freezing the dough vs freezing baked biscuits?

Cook the Book: 'The VB6 Cookbook' by Mark Bittman

chana masala

The Food Lab: The Wok Mon Converts Your Home Burner Into a Wok Range. For Real.

Sounds like a very interesting idea. Does this mean we would need to switch from flat bottom woks to round bottom ones? Any suggestions for a good, inexpensive round bottom wok on amazon?

Bake the Book: Jeni's Splendid Ice Cream Desserts

a warm chocolate cake

The New Anova Precision Cooker Promises to Be the Best, Most Cost-Effective Sous-Vide Solution on the Market

Looks great. Almost wish I hadn't spent $400 on my sous vide supreme a few years ago, though it's gotten a lot of use. Not sure I want to spend more money, but getting a big chunk of counter space back would be nice...

Bake the Book: Teeny's Tour of Pies

i like making miniature custard pies

Cook the Book: 'Yucatán' by David Sterling

I've always wanted to eat my way through south east asia

Bake the Book: Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop

real pistachio

Vacuum Sealer from SousVide Supreme

I've been wanting to try out sous vide cooking for a long time. I recently found out that SousVide Supreme is now making a vacuum sealer that they're selling with their water oven on as a bundle for $500. It sounds like a really good deal to me. I was just wondering if anyone knows if the vacuum sealer is a good one, or if I should just spend the extra money on a food saver.

How to Make Gorditas With Masa

Once you eat a Mexican gordita, your life may never be the same again: Corn cakes made from masa dough are pan-fried to create a crisp exterior and a steamy, tender interior, then stuffed with any number of traditional fillings, from spicy beans, to fresh white cheese and tender shredded meats. More

Equipment: 9 Essential Pots and Pans

My personal "essentials" lists evolve slowly over time based on not only minor refinements in selection or new product availability, but also on my own cooking style. It's impossible for me to tell you that the pots and pans that I use the most will be the same as the pots and pans you'll use the most. But I can tell you this: I cook a lot, and I cook a wide variety of things, and with these pots and pans in my arsenal, I never find myself saying, "man, I wish I just had [insert pan X here]. Nearly every recipe on this site can be cooked in a kitchen equipped with these bad boys, so if you or a loved one has been extra nice this year, listen up! More

Mongolian Stir-Fried Lamb with Cumin

Dry-style stir-fried lamb is a Northern Chinese dish originating in Mongolia. It's primary flavor comes from cumin, soy sauce, and Sichuan peppercorns. It's musky, hot, and well, awesome. That it doesn't have a sauce makes it once of the quickest, easiest stir-fries to prepare at home. It works equally well with beef. More

From a Polish Country House Kitchen's Pierogi with Potato, Cheese, Bacon, and Peas Filling

From soup-filled to soup-simmered, I have never met a dumpling I did not like. So it was with great excitement that I flipped open From A Polish Country House Kitchen to find not one, not two, but three different recipes for pierogi. Pierogi are boiled and then pan fried half-moon dumplings usually filled with some kind of meat, cheese, or potato filling. Pierogi are usually made en masse as a celebratory meal, since all of the kneading, rolling, filling, and boiling can take the better part of a day. Anne Applebaum and Danielle Crittenden's recipe, however, is scaled back to make just enough pierogi for 4 people, so the challenge is a little less formidable. Their classic "Ruskie" filling of potatoes, ricotta, bacon, and peas is a humble one, but it is nonetheless delightful. More

Classic Potato Salad

How does the tang get in the tater? Read all about it here. Note: Cornichons are small salty pickles that can be found in most grocery stores. If unavailable, regular dill pickles or pickle relish can be used in its... More