Serious Eats - seriouseats.com

Are you a tyrant or a democrat in your kitchen?

Husband refuses to enter the kitchen while I'm using it. In the spirit of keeping marital bliss, I'm perfectly fine with his decison. He's in the way 98% of the time otherwise.

Apple at 6:07PM on 11/05/08

I've never been one to use refried beans, but instead mix equal parts of sour cream and cream cheese, then add in taco seasoning dip. This is spread onto a serving plate, then topped with lettuce, whatever meat, tomatoes, black olives, and loads of cheese.

Apple at 6:05PM on 11/05/08

Sweet Tweaks Pumpkin Sponge Cake Round-Up: Cast Your Votes Now!

Cinnamon Panna Cotta Pumpkin Pie. Recognizable, but totally new. YUM.

Apple at 6:17PM on 11/03/08

Nostalgia Via King Arthur Flour's Monkey Bread Mix

We made the Pillsbury version just about every day of my home-ec class in high school. There's something about that recipe that tugs at the angst filled pubescent hormonal pool I've repressed now that I've reached my mid-20s.

On that note, I think I'll try the KA version before I ever reminice about that drama :)

Apple at 6:47PM on 10/30/08

http://www.foodnetwork.com/recipes/alton-brown/roasted-vegetable-spread-recipe/index.html

Halloween Potluck Recipe Ideas

Alton Brown's Roasted Vegetable dip is darn good--especially with bagel chips.

And this could be the best Halloween appetizer I've ever seen:

http://canarygirl.com/?p=307

Apple at 9:52AM on 10/23/08

http://www.foodnetwork.com/recipes/ina-garten/banana-crunch-muffins-recipe/index.html

Breakfast Ideas

Barefoot Contessa's Banana Crunch Muffins are phenomenol:

Not exactly the most healthy thing out there, but they freeze well and can be stored away for the mornings that you're in the mood for something a little more caloric.

Apple at 9:47AM on 10/23/08

PBJ Debate: Jelly-Side Up or Down?

@ myfirstkitchen: it's delicious too--i highly recommend it with good quality dills.

Apple at 9:42AM on 10/23/08

PBJ Debate: Jelly-Side Up or Down?

I tend to stray from using jelly, and instead pile bananas or pickles onto the bottom layer of peanut butter.

Therefore, I guess when I do use jelly, it's on the top.

Apple at 7:00AM on 10/23/08

Cook the Book: 'The Cook's Country Cookbook'

Definately something sweet--pretty much any bar cookie (brownies, magic layer bars, smores bars, scotcharoos, etc). Otherwise, beer :)

Apple at 1:23PM on 10/22/08

Sweet Tweaks Round-Up: Cast Your Votes Now!

Chile Popcorn Candy Bars--YUM

Apple at 8:25AM on 10/22/08

Jump start on holiday treats!

I bake like a madwoman during the holidays:

- Pumpkin Bread
- Cranberry Bread
- A mess of cookies including gingerbread (chewy, traditional, and of the gingersnap variety), pecan fingers, sugar (traditional and iced), and MS's caramel cashew cookies
- Fudge
- Peanut Butter Balls
- Marshmallows (a first for me!)

I'm also a fan of some more simple bites: chocolate dip pretzels (preferrably rods) and the pretzel squares or rounds topped with a rolo or kiss baked, then smooshed by an M&M to make a decadent sweet and salty treat.

Apple at 7:46AM on 10/22/08

A Zingerman's Education: Exclusive Student Care Packages

I agree with Shoneyjoe--the hard part was over. By senior year, I was taking the classes I loved, coming into my own as a real adult, and transitioning from a punk-ass kid trying to look cool to someone who really was cool :). I'd also venture to say any senior still living in the dorms needs a lobotomy (RAs excluded). For the package, I'd stick to high quality staples that would make every meal or snack seem more grown-up that couldn't easily be made in a small apartment.

- Bridgewater Cheese: Simple, classic, elegant--a perfect way to display that you've become seasoned and knowledgable in the past four (or more!) years, and recognize a classic.

- 8 Grain 3 Seed Bread: Days of limp white are over. A chewy grown-up flavor with amazing complexity. The honey background keeps it young and playful.

- Siurana Olive Oil: Again, a classic to keep coming back to.

- Vecchia Dispensa's Sweet 16 Year Aged Balsamic: Something for the arsenal to break out for special occasions (there seem to be tons of them during senior year).

- Vermont Cultured Butter: Because good butter makes even lowly bread beautiful.

- Papua New Guinea Coffee: What better way to prepare for corporate life than beginning (if it hasn't already been established) a habit for good coffee?

- Michel Cluizel Chocolate Bars from France: Even grown men will drool. A required sweet treat at the end.

Apple at 7:31AM on 10/22/08

Nostalgia Via King Arthur Flour's Monkey Bread Mix

Hello - check this out
http://www.kingarthurflour.com/shop/items/italian-herb-and-cheese-monkey-bread-mix
Savory plus 2 sweet styles, in a bag. Less expensive than going through Williams Sonoma. Plus you can call King Arthur anytime and a professional will help you through whatever issue you are having. They are a wonderful company in Vermont, it's worth the trip for the serious baker.

We have a savory bread here called "Pork Bread" made with bacon, ham and onions from the local Polish bakery.
Bacon makes anything better...

katal1 at 10:50AM on 08/03/09

PBJ Debate: Jelly-Side Up or Down?

O M G

definitely jelly on top BECAUSE that way the PB doesn't stick to the roof of my mouth. This is from an anti-PBJ/peanutbutter in general person though.

Grace Kang at 5:05PM on 04/05/09

Pumpkin-Spice Marshmallows

Oui,oui...I count my blessings everyday! Thanks for your quick response. Will give it a try!

girlcookinparis at 6:49AM on 02/10/09

Pumpkin-Spice Marshmallows

Yes, Girlcook, you should be able to substitute both by weight. Glucose is a little less sweet than corn syrup, but it should yield about the same results texturally.

Oh, to live in a country where sheet gelatin and glucose are more readily available than powdered gelatin and corn syrup....:o)

Amanda Clarke at 7:16PM on 02/08/09

Pumpkin-Spice Marshmallows

Thank you for sharing this recipe & Eileen's book. I'd love to try making these, but I have a question about a couple ingredients: do you know if sheet gelatine will work the same as powdered gelatin (at the same weight)? I stock sheet gelatin in my pantry....(cheaper to buy where I'm located). Also, I have glucose but not corn syrup. I'm guessing these would be interchangeable. Have any advice? Thanks! :)

girlcookinparis at 12:52PM on 02/05/09

Pumpkin-Spice Marshmallows

Sorry for these long-delayed responses. I don't seem to get notifications for the majority of new comments, so comments on older posts often slip through the cracks.

vernete: I'm not sure if it'd be worth going to the trouble of making peanut-butter marshmallows for the purpose of melting them down to make fudge. Peanut-butter marshmallows are, however, possible. I used them, coated in buttery toasted Japanese bread crumbs, as a restaurant petit four for a time - sort of a take on a fluffer-nutter sandwich.

As cyberroo pointed out, mixing fatty ingredients like peanut butter into a marshmallow batter can cause problems. So, to make my peanut-butter marshmallows, I began with a plain marshmallow base and gently folded in slightly warmed peanut butter just before spreading the marshmallow batter in a pan. Folding in the peanut butter, leaving it in well-distributed ribbons, rather than thoroughly mixing it in to the plain marshmallow, is crucial to maintaining a stable, light finished product.

frolis: I'm sure that there is some way to make marshmallows with agar, but I've never tried it. I'll tinker around with it soon, and write up a post if I end up with good results...

Amanda Clarke at 9:09PM on 01/01/09

Who Should Be Obama's White House Chef?

Dan Barber, cos he knows his oats

badger at 8:06AM on 12/19/08

Pumpkin-Spice Marshmallows

I used 2 teaspoons pumpkin pie spice instead and they came out great! use a little less if you want more pumpkin-y flavor.

jrmanor at 10:03AM on 12/14/08

Pumpkin-Spice Marshmallows

Just made these (http://is.gd/9aIW), I am going to use them to make Marshmallow Apple Pie. I don't usually like marshmallows, but man. Incredible.

Deep9x at 4:50PM on 11/26/08

Pumpkin-Spice Marshmallows

I just spread these in the pan, and they already taste delicious, all gooey! I think I'll cut them with a gingerbread man cookie cutter to bring them to Thanksgiving. I was also thinking that, for those who like white chocolate, a very nice S'more could be a fun recipe!

maggiepcs at 2:54PM on 11/25/08

Who Should Be Obama's White House Chef?

Why is there no talk of retaining the current chef, Cristeta Comerford, who has been in the position since August 2005? That's right, a WOMAN, the first ever in that position? Jeez, what an opportunity for good press. And why do people think it's still Walter Scheib -- a fine chef, to be sure -- who left in 2005 and even wrote a book about his experiences and how difficult it was to deal with Mrs. Bush and her staff who wanted totally opposite styles (and the staff wanted him to make stuff they tore out of ladies' magazines!!)

SuzanneF at 10:43AM on 11/18/08

Cook the Book: 'Barefoot Contessa Back to Basics'

Thank you for participating, and congratulations to our winners:

buteeful
mercuryhime
manali98
peanuty
pearl

Winners have been notified by email and also appear on our Contest Winners page.

Adam Kuban at 5:47PM on 11/17/08

Cook the Book: 'Barefoot Contessa Back to Basics'

People always ask me to bring spicy cheese dip, and I rarely ever bring it back home!

dewer421 at 4:53PM on 11/17/08

Cook the Book: 'Barefoot Contessa Back to Basics'

Mushroom and cheese bread is a must make for me!
Thanks!

michele84 at 4:51PM on 11/17/08

Cook the Book: 'Barefoot Contessa Back to Basics'

My New Orleans pecan pie never lasts too long once it's out of the oven...

mizBIGhead at 3:57PM on 11/17/08

Cook the Book: 'Barefoot Contessa Back to Basics'

My hot cheese dip is always requested and so easy! 3 cups of assorted shredded cheese mixed with 3/4 c mayo and a can green chiles and some chopped onion, top with pepperoni and sliced olives. Pop in the oven and serve with torilla chips.

lindatro at 3:15PM on 11/17/08

Cook the Book: 'Barefoot Contessa Back to Basics'

Cornbread dressing to serve with turkey/chicken. I always have to double this recipe.

lindah at 2:46PM on 11/17/08

Cook the Book: 'Barefoot Contessa Back to Basics'

macaroni and cheese with a bread crumb and parmasean cheese topping :) YUMMY!

jennifer57 at 2:34PM on 11/17/08

Cook the Book: 'Barefoot Contessa Back to Basics'

My friends and family insist I bring Broccoli Cheese Squares. I make them so often, I could do it blindfolded!

cbdileo at 12:36PM on 11/17/08

Cook the Book: 'Barefoot Contessa Back to Basics'

green pepper casserole

ssmina at 12:06PM on 11/17/08

Cook the Book: 'Barefoot Contessa Back to Basics'

A simple cheese ball, made with just shredded cheddar and cream cheese and served with crackers, always seems to please. I love it as is but toppings can always be added. Also blondies for dessert are loved.

07violet at 11:51AM on 11/17/08