Profile

anaya

  • Location: Farmingdale, NY

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

real pistachio

4 Close-Up, High-Def, Insanely Awesome Shooter's-Style Sandwiches

I want to make all 4 of those sandwiches right now. Only problem is I don't think me and my husband could finish any of them in one sitting. I know refrigeration stales bread, so what are your suggestions for leftovers?

What's Your Favorite Sushi in NYC?

Takahachi in the east village is a favorite spot for affordable, consistently good sushi. My parents and I have been going there for 30 years. I don't think they do anything revolutionary, but pretty much everything we've had there has been good.

Bake the Book: The Model Bakery Cookbook

croissants or anything else based on a laminated dough

Cook the Book: 'Spain' by Jeff Koehler

patatas bravas or almost any spanish cured meat

Bake the Book: The Irish Pantry

flour, sugar, various spices, chocolate, coconut milk, rice...there's actually a rather long list of things that I make sure to always have around. It's nice to be able to bake without planning ahead sometimes

Cook the Book: The 'Roberta's' Cookbook

I've started getting creative with my no knead bread do, adding different flours, grains and seeds depending on what we have in the house. It's nice to feel comfortable enough with a technique that you can experiment

Cook the Book: 'Nom Nom Paleo' by Michelle Tam and Henry Fong

like everyone else I just think of meat and veggies

The Best Valentine's Day Giveaway Ever: Lobel's 4" Prime Dry-Aged Heart Shaped Steaks for Two

sous vide then finished in a cast iron skillet

Bake the Book: Puddin'

a simple vanilla bean pudding is the best

Super Bowl Party Giveaway: 17th Street BBQ Baby Back Ribs and Pulled Pork

Growing up in NYC never had too many opportunities for BBQ. I did try a stove-top smoker in a Manhattan apartment once...

Bake the Book: Levi Roots' Sweet

a granita or shaved ice sounds appropriate to me

Poll: What Do You Do With Your Crusts?

I would prefer to always eat the crusts, but sometimes it's just not worth it. Usually this is when I'm eating lunch at work on long island and don't have many options where to go.

Suggestions for leftover jams?

You can always use pretty much any jam as the filling for a tart. I usually make it a double crusted tart to balance the sweetness

Bake the Book: Seriously Bitter Sweet

a chocolate tart - it's just a buttery crust filled with ganache

Seriously Delicious Holiday Giveaway: Zingerman's Phantom of the Fridge Secret Stash

a bowl of cereal hits the spot

Seriously Delicious Holiday Giveaway: La Quercia's Secret Weapons Pork Kit

I always keep home made stock in the freezer. Also fish sauce adds great depth of flavor

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

real pistachio

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

ice cream that actually tastes like pistachio (not just little bits of nuts suspended in cream) - I'm usually scared to buy any cause it's so often a disappointment.

Bake the Book: One Bowl Baking

the simplest has to be rice crispy treats

Bake the Book: The Gramercy Tavern Cookbook

a berry tart with pastry cream filling would be my favorite classic

Cook the Book: Andy Ricker's 'Pok Pok'

tom yum was the first thai dish i fell in love with as a kid and it's still my favorite

Cook the Book: 'Pasta Modern'

the most creative pasta i've made was sweet potato gnocchi

Bake the Book: Desserts for Every Season

summer just because of sour cherry pie

Cook the Book: 'Ottolenghi'

the most inventive I get with side dishes are korean style pancakes. You can add so many different vegetables to it or of course any type of kimchi

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.

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