Andrea Lynn

Food writer, recipe developer and author of the I Love Trader Joe's College Cookbook.

Use Popeye's Chicken Nuggets to Make Awesome Homemade Chinese-American Food

Ah, I do this same method, except with the Trader Joe's Mandarin Chicken -- I use the fried chicken chunks and mix and match it with different sauces.

The Nasty Bits: Pig's Foot

Oh, great idea to add into other broths! Why that never occurred to me before, I'm not sure..

Serious Heat: Stovetop Chipotle Mac and Cheese

I use yellow mustard...

How to Make Crème Fraîche (in One Easy Step!)

I made a quick version of creme fraiche with lemon juice and cream.

Valentine's Day Baking: Sprinkle Pink Peppercorns on Sugar Cookies

Ah, peppercorns can be a tad confusing. I'm referencing this from Food Lover's Companion, just to make sure my facts are straight. Pink peppercorns are berries from the Baies rose plant. What are considered traditional peppercorns are actually from pepper plants, which is what makes pink peppercorns different. These are also referred to by some as "berries" too but the real distinction is that pink peppercorns are from a completely different plant.

Sloppy Joe Nachos

@Jettabugfox. So sorry! It's 3/4 teaspoon cayenne powder, but feel free to increase or decrease that depending on your tastes.

Serious Heat: Muhammara

@KarmaFreeCooking -- how do you use it for a pasta? Do you add anything to make it a little thinner?

Ed Levine's Serious Diet, Week 156: Do Birthday Week Pounds Count?

Aw, we have the same birthday. Mine was yesterday too! Happy Birthday!

Mexican Hot Chocolate

Such a good idea for a splash of tequila. I can't wait to try it out.

Edible DIY: Heavenly Chocolate Hazelnut Almond Spread

Oh my goodness! I can't wait to try this..

Mexican Hot Chocolate

@maztec I had never heard of the thick Spanish hot chocolate! Thanks for mentioning it. I may use @maztec's tips and experiment making it. Will report back with results.

Win a Free Organic D'Artagnan Turkey

Corn Bread-Sausage Stuffing With Apples

Got Too Many Apples? Make Apple Salsa

@seriousb--What a good idea. I'm going to give spicy applesauce a try...

Serious Heat: Trigonas with Confit Beef and Mole Sauce

To confit the meat on the stove, Greg recommends to cook the meat and fat in a pot (I'd recommend a Dutch oven) over low heat for a few hours until the meat is soft. I hope that helps!

Serious Heat: 15 Ways to Use Hatch Chiles

@samba00 -- The Columbus Circle Whole Foods. Call the Tribeca one, and they should be able to tell you if and when they'll have shipments or point you to other locations getting them.

Serious Heat: Sriracha and Peanut Butter, and Other Odd Spicy Combos

@pesca -- Can you explain what you enjoy about the pb and Sriracha combo? I'm not sure I get it..

6 Ways to Build Your Spicy Food Tolerance

@Evan -- You do bring up a good point. But several people that I spoke with said that once they felt they had hit a capacity where the spicy food started to taste blandish to them, they would refrain from eating it for a few days to a week, and then introduce it back. That seemed to do the trick.

How to Make Chile Infusions

@hottietin: Cucumber sounds like a great addition to a spicy vinegar!

@W. Were: For alcohol, you'll want to do a cold infusion, like the vinegar. Just throw a handful of halved chiles into any alcohol (I like to do it in tequila or alcohol), wait a couple weeks and voila -- you have a spicy spirit on your hands.

Buffalo Wings in Dip Form

@Butrflygirly -- I actually used a rotisserie chicken. I just used a fork to shred the meat and mixed it into the dip. And great idea on adding it to the menu of a Lost party on Sunday.

@Fernando -- Oh, spinach! Not only tastes good but makes it a teeny tiny bit healthier!

Serious Heat: What to Make with Bhut Jolokia, the World's Hottest Chile

@ Ramon -- Hmmm, my only guess is that maybe the chile was old and had lost a lot of its heat. Try ordering jolokia chiles from Kalustyan's (which I referenced above). I know for a fact that they are good quality and scalding hot.

Making Sriracha Chile Sauce from Scratch

I have never tasted the yellow sriracha, but they were saying it was spicier which is why I recommended going the Scotch bonnet/ habanero route. But to tone down on the heat, how about adding a yellow bell pepper into the mix?

Making Sriracha Chile Sauce from Scratch

@dollar -- What about using a mix of yellow habaneros and yellow Scotch bonnets?

I'm Hung Up on "High Heat" Hyperbole

Have you ever thought about your pans? Some pans have thinner metal, which can make the meat cook too fast. Disregard what the recipes are saying; find out which temperature works for you, your pan and your heat source, probably medium-high.

Christmas breakfast: Do you do anything special?

The last few years, our Christmas breakfast tradition has been sausage pie, adapted from Paula Deen. It's so decadent and yet utterly delicious that I would feel guilt consuming it on any other day than Christmas..

Gift Guide: The Ten Best Cookbooks of 2009

I love, love, love Real Cajun! Good picks!

Do You Top Your Sloppy Joe with Anything?

I'm a sucker for a good, homemade Sloppy Joe. But I've realized that I want something crunchy to top it with and for the life of me, can't figure out what that is. Do you eat your Sloppy Joe plain or topped with anything -- and what is it?

Creative Sushi Filling Ideas?

I'm having people over for some sushi making. What are some creative filling ideas for homemade sushi roll? I'm looking for both traditional and non-traditional (I was thinking of maybe something like a blt roll). I'd love some ideas!

Serious Heat: Three Spicy Recipes for Day of the Dead

An occasion steeped in tradition, Day of the Dead feasts were offered to the spirit of the departed. According to chef Lucio Palazzo at Xochitl in Philadelphia, an altar was built bearing favorite foods and refreshments of the departed "to quench the spirit's thirst and relieve the soul's hunger after the long journey from the afterworld." We've compiled a menu to start your Day of the Dead celebration in spicy style. More

Serious Heat: What the Heck Is a Trigona?

So what the heck is a trigona? I certainly didn't know before meeting Greg. It's sweet or savory goodness wrapped in phyllo dough, fashioned into a triangle shape. Greg channeled his Greek roots for this recipe, especially since the baked phyllo shell would stay crispy for hours, an absolute must when in a competition cookoff. More

Serious Heat: 15 Ways to Use Hatch Chiles

What makes the Hatch chile so special? That it's only available in August and September? Maybe that adds to the appeal. But I think it's because they're the perfect chile-loving balance of flavor and heat. I just picked up a batch at the grocery store, and came up with these 15 ways to enjoy the precious chiles. More

Serious Heat: Sriracha and Peanut Butter, and Other Odd Spicy Combos

A recent comment on a past post for homemade Sriracha captivated me as the responder admitted to drizzling the chile condiment on ice cream. Sriracha and ice cream? Sure, I'm not one to judge, but it's not a food combination that had ever entered my mind. So I searched the web for other unusual spicy combinations and found an overwhelming amount of people proclaiming their love for peanut butter and Sriracha, whether smeared on an English muffin or eaten straight off the spoon. I'm sharing my quirky spicy combos and want you to do the same. More

Say Goodbye to Summer with Pineapple-Chile Paletas

There's no sign at the popsicle haven Las Paletas in Nashville, Tennessee, which makes finding it tricky, but it's worth the sugary reward. The popsicles here are known for their powerful burst of unusual flavors like eggnog and hibiscus but what captured my heart was the sweet and spicy ice pops like pineapple-chile and cucumber-chile. I can't imagine a better way to spend the last lazy days of summer than indulging in this recipe for spicy ice pops. More

Serious Cheese: Grilled Kimcheeze Sandwiches

It's only natural that someone who loves stinky, funky cheeses might turn to making her own stinky, funky kimchi—deliciously spicy cabbage pickled in the Korean tradition. Kimchi and cheese are two of my favorite foods so it was only a matter of time before they came to share a common home on my plate: the grilled sandwich. More