It seems that many restaurants in Montreal are closed on Mondays - I will be there this Monday evening. What's open, besides Schwartz's, that's good for me + aged parents?
I've been searching the boards here but the most recent Toronto restaurant recommendations are from March.
I'll be in Toronto over US Labor Day weekend (Aug 31 - Sep 2) and need a restaurant recommendation. Just me (a guy) and my parents. Parents are fairly adventurous eaters, but will be most comfortable with "New Canadian" (if this is even a thing) or what I call "New Italian" - not a red-sauce joint. Handicapped accessible would be really great too!
Taking a week-long business trip to Tokyo in a few weeks - looking for some (recent) restaurant recommendations. I'll be staying at the New Otani Hotel.
While I'd love some Japanese food, I'm also open to other cuisines and cheap eats. Any help will be most appreciated.
bareneed's topic about going to Earth Fare prompted this topic - thanks, bareneed!
Anyway, I always visit supermarkets when I travel anywhere - in fact, it's one of my "musts" when traveling, whether to another town in my own state to another country. I even have my "local" supermarkets in places I visit often - Montreal (the IGA in Westmount); London (the Sainsbury's on Gloucester Road). I can't be alone in this, can I?
Hello all - don't know if there's anyone on here from the UK and/or around Cambridge. I'll be there next week and I'm planning to meet a friend for drinks/dinner after work. Self: omnivore. Friend: fussy vegetarian (the kind that doesn't eat vegetables). Italian is always safe with her.
Any recommendations? Thanks in advance.
I have a lovely, charming coworker who is right now getting on my very last nerve - she's eating something and talking to someone else. This is a daily occurrence.
My own mother does the same thing - we'll be at dinner, she'll have a bolus of food sloshing around, and then start the conversation.
Has anyone else noticed these gone from supermarket shelves? Well, from my supermarkets, anyway. They seem to have totally disappeared from Metrowest Boston. Any sightings?
Has anyone become a food professional as a second/third/fourth career? I'm on career #3 right now (business project management), but I think about going to culinary school daily. Anyone else thinking about this? Or, have you done it and are "living the dream"?
I went to visit NE Culinary 18 months ago, but their very intense restaurant-focused curriculum wasn't my cup of tea.
I have these lovely, charming friends, at whose house I often eat dinner. They're both pretty good in the kitchen, which is a good thing, as both of them have the idea that a recipe will only slow them down. What's up with this? In my type-A OCD world, I need a recipe and follow it to the letter (especially the first time). These friends usually produce good food, but there have been some crazy mistakes - the cheesecake that was burnt on the edges and liquid within is my personal favorite. We needed both knives and straws to consume it.
A post in the "last bite" thread spurred this topic. I LOATHE the idea of mixing all the food on the plate on my fork. Doesn't this just become a mishmash in the mouth? I'm not talking about gravy on meat here; I'm talking about mixing meat/potato/veg on one forkful. GROSS. Am I alone here?
You can't get this in a box. These completely addictive, delicate crackers pack a big smokey, cheesy punch.
Need a dessert pronto? Stir this up in the pan and 5 minutes later you're eating a delicious fudgy cake.
A creamy, deeply peanutty scoop with the complex flavor of honey.
Adding brown butter to traditional blondies increases their caramel flavor.
Classic grilled steak fajitas in a richly flavored marinade, served with sizzled peppers and onions in soft flour tortillas.
Tony Scotto's roots in Carroll Gardens stretches back generations. He grew up in Nyack, New York, but recalls coming to the Brooklyn neighborhood almost every weekend to visit his family, and of course those trips involved food. So when he moved here three years ago, it was like coming home.
These flourless peanut butter cookies bake up thin and crisp. The simple batter welcomes variations. To the batter, consider adding 1 cup of mini chocolate chips, 1 cup toasted, chopped peanuts, 1/2 cup shredded coconut or 1 cup chopped dried fruit, such as dried cranberries.
If you love Drake's Funny Bones, you'll go peanuts over this super rich layer cake.
This version of carrot cake is dense and dark with a nutty base provided by brown butter and toasted pecans.
In a weird feat of cooking magic, you can actually bake brownies by substituting the wet ingredients (typically eggs and vegetable oil or butter) with a can of cola. The result is a dark, damp brownie with a fudgy yet springy crumb.
Moist, chewy, and nostalgic, these bars appeal to just about everyone.
It wasn't until I discovered this technique that my egg-poaching success rate suddenly soared to, well, pretty much 100%, where it's stayed ever since. The trick requires no fancy equipment, and can be done by anyone. Watch the video to become an egg-poaching pro.
For best texture, the veggie burgers must be cooked within thirty minutes of adding bread crumbs or they will become mushy. To prepare in advance, combine all ingredients except for crumbs and mix in the crumbs just before forming the patties and serving.
This recipe is perfect for popcorn you've just popped yourself, either with a hot-air popper, the stovetop, or an electric one that uses oil. You can even pop the microwavable kind (make sure it's plain and unsalted) then dress it...
This is adapted from the traditional off the package recipe, but I've substituted marshmallows for the sugar and corn syrup and 72% dark chocolate for a less sweet and more intensely chocolate-y and peanut buttery Scotcheroo. Creamy peanut butter can be substituted for chunky, if desired.
Using rice flour makes the Nutter Butters incredibly crisp and light and I actually prefer it to all purpose flour in these cookies. Of course, you needn't make a special trip to the store, all purpose flour works well too; the cookies will have just a slightly heavier texture.
[Photograph: Robyn Lee] Swapped at the 2011 Cookie Swap by SENY Food Artisans columnist Stephanie Klose. Adapted from David Lebovitz (who adapted it from Alice Medrich)...
A simplified versino of caponata—the classic sweet and sour Sicilian eggplant relish—tossed with bitter broccoli rabe. This is about as flavorful as side dishes get.
This addictively salty-sweet granola includes cherries, pistachios, and coconut flakes.
A simple mango chutney and some tart aged cheddar might seem like an unlikely combination, but the sweet acidity of the chutney and the saltiness of the cheddar come together to make a sandwich that satisfies both sweet and salty urges in each bite.
Wellesley Fudge cake, a deeply decadent chocolate cake topped with a slab of fudge frosting, seems an unlikely sweet to associate with the prim-and-proper ladies of Wellesley (the college featured in the classic feat of cinema Mona Lisa Smile). But it's true: fudge, and the cake, both have strong ties to ladies' colleges.
This recipe is eminently flexible—a version of this flavor, paired with tawny port wine, was Guerrilla Ice Cream's most popular flavor and received accolades on these hallowed pages, among others. Replace the water with rum, or beer, or juice and adjust to taste before spinning, and you can create any chocolate-based combo flavor that your heart desires.
Oreos built a reputation by touting the unique ways we can enjoy eating them, so likewise a Fauxreo must deliver Oreo magic no matter the snacking style. When this culinary time machine takes off, no one gets left behind.
[Photograph: Yvonne Ruperti] Bite through the crunchy buttery graham cracker, the silky vanilla marshmallow, and the deep dark chocolate, and you just might find yourself muttering "Nabisco who?" Notes: Avoid overwhipping the marshmallow or it will cool down and...