I'm a recovering event planner who is re-focusing her energies (and appetite!) on the delicious world of food.
I teach cooking classes to kids/teens, and I've had great luck with potstickers. They really do make quick work of them once they get the hang of it. Plus, they like pouring the water into the skillet and all of the noise it makes. ;)
My suggestion would be to do an Asian-style meal, and do the following:
potstickers
veggie tempura (teens love to fry)
steak teriyaki, or something similar (they'll LOVE it)
rice (a great basic that all kids should learn how to make)
Hope that helps!
Two cheap eats favorites:
Taiwan Restaurant on Clement - great for dumplings, and everything else. Definitely not for ambiance, but the service is fast and friendly. Love it.
Udupi Palace in the Mission - fantastic dosas, utthapams and southern Indian food.
Time and time again, I find myself reaching for How To Cook Everything by Mark Bittman.
I love hanger steaks!
Hash! I love me some hash topped with poached eggs.
Rugelach....and other people's Christmas cookies!!
Hanger steak - such good flavor and value!
We sure do. The relish tray provides a nice counterpoint to all of the rich food, and makes a lovely centerpiece on our buffet.
These days, I am obsessed with kale! Specifically, in a salad with sliced apple and radicchio. It's fantastic!
This time of year, I think it would have to be roast chicken, roasted root veggies and a beautiful kale-apple salad. Fantastic!
Bread pudding with a nice, boozy whiskey sauce. Yum.
meyer lemon tarts!!! topped with either whipped cream or italian meringue.
Peach or nectarine galette! I could eat it for days.
Melt it in a sauce pan with a little bit of water. Then use it to glaze the top of a fresh fruit tart.
chocolate sour cream bundt cake from Cook's Illustrated...topped with chocolate ganache. and mini chocolate chips, because I like to gild the lily.
I wish I could say that the best cake I ever had was my wedding cake - but I barely had any - just the little bite you feed each other during the reception. Can you tell I'm a bit bitter? Moving on....
The most memorable cake I've had in the last ten years was Sacripantina from an Italian cafe in North Beach...it was amazing!
I recently tried my hand at a braided challah. Though it turned out edible, it did not look braided nor challah-like. It looked like a loaf of eggy ciabatta.
My steel mesh glove is a must in my kitchen. It's not an item I use that often; perhaps 2-3 times per month. But I'm so very glad I have it when using my mandoline.
Absolutely! I grew up in the D.C. area and these were a "mainstream" candy bar there.
Smitten Kitchen!! But I must say, I do love me so me Serious Eats, too.
I seriously love the nutella and mascarpone-slathered dessert pizza at Gialina in SF. It's warm, creamy, crunchy (thanks to those crushed amaretti) and chewy (thanks to that fabulous, charred pizza crust). It hits all of my flavor and texture buttons.
My first cookbook was Betty Crocker's Cookbook for Boys and Girls - published sometime in the 1960s. My grandmother gave it to me.
Coconut dal, served with raita!
Birthday cake!!
I'm heading to Cypress, Texas (outside of Houston) at the end of the week. I've checked out some of the great suggestions for Houston proper; however, I'll be spending most of my time in good ol' Cypress on this visit. Do any of you kind souls have recommendations for tasty places to eat? BBQ, Mexican/Tex-Mex, great burgers, a can't-miss donut place, even - any ideas are appreciated.
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Use a scale! It's faster, more accurate, and saves on clean-up. :)