A New Englander through and through I've been raised on New Haven pizza since birth. I'm always up for food adventuring. Co-author of New York a la Cart:
Recipes and Stories from the Big Apple's Best Food Trucks.
@elkiddo: I'll bet it would be awesome with sliced strawberries in place of bananas...I'd buy a quart of fresh strawberries and give that a shot. Please do report back on whatever substitution you decide to make!
@Marje: So glad you enjoyed the cookies! That's a terrific idea re: rolling the cookies in the chips. Thanks for sharing!
@frizzaldo: Wow! I hadn't seen that! Now I need to find somewhere that sells the candy bars stateside!
@melomel: Let them cool to room temp then you can store them covered. Like any doughnut, they really are best that day and there are few things better than a fresh out doughnut! That said, I've served them hours later without a noticeable depreciation in quality. If you have leftovers you can eat them the next morning, but they won't be quite as good. Hope this helps!
The link is fixed! Thanks for the heads up, guys!
@Lauren D: Whoops! Temperature has been added! Happy baking!
@JerzeeTomato: Thanks, lady! This one was totally inspired by you. And it got raves from the husband's office crew.
@DrGaellon: What a good idea! I'll have to try that next time.
@candide: I like the way you think! That sounds FABULOUS!
@nelkins: The Gambinos version looks great! It's interesting how many different Doberge Cake versions I saw in my research. Some with butter frosting. Others with the pour over frosting or fondant. When I finally visit New Orleans, I'll have to go on a Doberge binge!
@mao1213: Very interesting. The interviews I've read with Mrs. Ledner's family credit her inspiration to the Hungarian dobos torte, but said the "Doberge" name was her trying to make Dobos sound a little more French for the NOLA palette. I love all these bits of dessert history!
@PommeDG: Yup. I credit that innovation to Bravetart. When I read her Blizzard post and saw she used that technique to make an at home shake that would have that triple thick shake quality, I was sold. I prefer my shakes on the super thick side and this gives you the thick milkshake with homemade ice cream without the extra step of hardening then blending the ice cream. If you love thick milkshakes, definitely give it a try.
@raphaelle: Oh, I hope you enjoyed your Haupia!
@ momonasu: Coffee and chocolate pie? That sounds wonderful! Tell me more if you remember. I'd love to try to recreate it. Please do let me know what you think of the haupia pie recipe. From the looks of Ted's site, my interpretation is a bit different in mixing the chocolate in with the haupia directly rather than layering, but I really enjoyed the flavor!
@mplsmandy: Hmmm...maybe your marshmallows were a bit warmer than mine? Mine were heated enough to become a big puffy blob, but marshmallows can quickly take on and retain heat and it might be a function of our microwave temps varying. Try adding the Grahams first, stirring to fully incorporate then add the chocolate. How were they with the melted chocolate?
@BuildingMyBento: The red cabbage salad at El Olomega is their take on curtido. They use red cabbage in addition to green cabbage so it turns a pretty shade of red while it marinates and it's very, very good! (I co-wrote a book on New York's best street food that's coming out in April, so I spent a lot of time at Red Hook getting the stories and recipes from the vendors. The ball fields were my first exposure to pupusas and curtido, so I didn't realize that all curtido wasn't red!)
@lux_lisbon: the prosecco flavor comes through nicely but the fizziness disappears with the setting even though it still has a slightly fizzy look to it.
Fixed! You add the salt after spreading the melted chocolate.
Brilliant suggestion! Thanks for sharing!
First I converted myself! There have been many wrongs committed against fruit in Jell-O. :)
Jell-O makes an unflavored gelatin called Jell-O Mixchief--one box of Mixchief is equivalent in weight to 1 envelope of Knox Gelatine (which incidentally is another Kraft brand).
I LOVE this idea. Please report back!
Just fixed that! The brown sugar should go in the dough along with 1 cup of the white sugar. The remaining cup of white sugar is for dusting the doughnuts. Hope this helps! Enjoy!
Absolutely! The mashed potatoes give the doughnuts this awesome fluffy texture. I totally recommend it.
I've heard of the famous Superman Ice Cream! I'm dying to recreate it. I'll have to do some more hunting to figure out those flavors!
Oh, so glad to hear you liked them! I love that pumpkin spice flavor. Perfect for fall.
Hi guys,
I'm looking for some tips for making beignets for an upcoming column for Mardi Gras. I tried an older recipe from the 1920s and it only used baking powder not yeast, yielding sort of flat beignets where I was expecting them to be chewy. Perhaps it's a function of the recipe evolving over time. Any native New Orleans folk have some insight they'd be willing to share?
Thanks!
Mad Men Season 5 is here at last! Try out these recipes for vintage classic cocktails in jelled shot form. Pretty, easy & fun!
A raspberry rhubarb pi(e) for Pi Day!
I love apple fritters and I just realized the other day that I haven't had one in YEARS. Please, please, please help me end my self imposed apple fritter exile. When breaking my fast I'd really love to have a hot, fresh one. Where's the best place to get one in the city?
Thank you, thank you!
The weather is getting warmer and I'm looking for some excellent ceviche in Brooklyn and I'm hoping for something that's reasonably priced with an ample serving size. Any suggestions?
Ceviches I've had in Bklyn: Bogota Bistro (good but a pricey for the service size), Coco Roco (delicious), and the Red Hook Ball fields (delicious, wish it were available more often!).
Thanks!
Liza Minnelli now in cupcake form!
Wafels & Dinges debuts new dinges. Bananas & honey!
Quite possibly the best bánh mì in New York from Ba Xuyên in Sunset Park Brooklyn. Grilled pork, spicy hot sauce, crushed peanuts, cucumber spears, shredded pickled carrots and veggies, and topped with fresh cilantro for $3.75 need I say more?
Blondie and Brownie Take on the Treats Truck One Treat at a Time: Peanut Butter Brownie Review
My blogging buddy and I went strawberry picking today with the idea that we'd make delicious strawberry jam. Unfortunately the strawberries have proven to be disappointing--they look very ripe but they aren't sweet and in fact aren't much better than average not-so-great store bought berries. We have a lot of berries and still want to make jam. Can anyone suggest a way to salvage our jam? Perhaps a mixed berry recipe?
Employing good cake technique and best practices can make the endeavor a whole lot less stressful for the baker. The biggest, most important step that you can take when making a cake comes well before you begin icing or stacking layers. For celebration cakes, there is no step more important than coming up with a plan and a timeline. Come learn the basic steps of layer cakes! More
Welcome to our brand new pizza index! Over the years, our staff and readers have worked to build a treasure trove of pizza recipes and techniques, ranging from regional classics to home kitchen adaptations and twists. Have we covered it all? Absolutely not—that would take all the fun out it! One of pizza's greatest qualities, at least in our humble opinion, is how difficult it is to pin down or define. Ideally, this list will continue to grow and evolve indefinitely. In the meantime, we've done our best to organize our existing pizza resources to make things a little easier for all the home cooks and aspiring pizzaoli out there. Have at it, Slice'rs! More
These zesty cakes get a spring in their step from a vibrant lemon curd filling and a jaunty meringue bouffant. More
In Asia, black sesame ice cream is as classic a flavor as vanilla in the States. There's not much to improve on it—it just works. Ground black sesame seeds take on the texture of tahini in that "so creamy it changes your perception of what creamy can be" sort of way. The rich, roasted flavors of the seeds, which give off an aroma as complex as fine chocolate, are a perfect match for a light custard. More
You can substitute 1/2 pound good quality Mexican chorizo with the casing removed for the homemade chorizo. More
A moist, spiced bread is a great way to use up summer zucchini. More
It's not easy being green. It is, however, exceedingly easy to eat green, especially when we're talking about zucchini cake. More
I'm not generally a supporter of culinary identity-theft. You can have your banana cream pie flavored yogurts and your oatmeal cookie energy bars. But I can't deny a certain pleasure when you try a dish without any particular expectations and you get to cry out, "Oh my god! It's pecan pie!" More
[Photographs: Donna Currie] You can use this shaping method with the bread of your choice, but it can't be too wet—it needs to hold its shape. And you don't want something that will have a massive amount of oven spring... More
I've tried dozens of different recipes for coconut macaroons, and have found that Ina Garten's recipe, which calls for sweetened, condensed milk in addition to egg whites, is the best. More
It's been four weeks of complete veganism, and I'm finally back on my regular diet again. Well, that's a bit of a stretch, considering the fact that I don't think I'll ever go back to eating the way that I did before. For the past few days, the first question most people have asked is, "so what did you eat to celebrate?" It's a surprising question because to me, celebration implies that somehow eating meat for the first time in a month is a reward, something I had been working my way towards. Here are some last thoughts on the past month of dining. More
[Photographs: J. Kenji Lopez-Alt] Note: This recipe makes more eggplant mayo than you need. The leftovers can be stored in a covered container in the fridge for up to 1 week. About the author: J. Kenji Lopez-Alt is the Managing... More
Note: For best results, use a hand blender along with the jar it came with. For a more stable mayonnaise, add a pinch of soy lecithin (available in health and nutrition stores) along with the tofu.... More
[Photographs: J. Kenji Lopez-Alt] Note: For the four weeks between January 14th and February 11th, I'm adopting a completely vegan lifestyle. Every weekday I'll be updating my progress with a diary entry and a recipe. For past posts, check here!... More
[Photographs: J. Kenji Lopez-Alt] Note: For the four weeks between January 14th and February 11th, I'm adopting a completely vegan lifestyle. Every weekday I'll be updating my progress with a diary entry and a recipe. For past posts, check here!... More
[Photographs: Robyn Lee] Note: You can use store-bought olive salad for this recipe if you prefer. Use about 4 tablespoons for each two serving sandwich. You can also make this on four smaller loaves or 1 larger loaf. About the... More
Note: You can replace the cranberries with store-bought cranberry sauce or 3 tablespoons of any other jam/preserves of your choice.... More
[Photographs: J. Kenji Lopez-Alt] Note: Unlike most salads, this one keeps very well in the fridge, retaining its crunch and developing flavor over a couple days. Store in an airtight container in the fridge for up to 5 days. Toss... More
This salty and sweet chocolate bark is a super easy holiday variation of classic Chocolate 'Crack.' More
This year, instead of buying tschotskes that my friends and family will have to dust until they end up in a yard sale or on eBay, I'm trying to make as made homemade gifts as I can. One of the first recipes that came to mind for holiday gift giving was my beloved Chocolate 'Crack'—it's easy, it's inexpensive, and it's absolutely impossible to pass up. But it's even better with a winter-appropriate peppermint spin. More
This recipe is adapted from the original Toll House Crunch Cookie Recipe that appeared in the 1949 edition of Ruth Wakefield's Toll House Tried and True Recipes. Like the very first batch, these cookies omit the nuts in favor of more chocolate. More
In the more than seventy years since Mrs. Wakefield first published her recipe it has appeared on the back of millions (billions?) of bags of Nestlé semi-sweet morsels. The "Original Toll House Chocolate Chip Cookies" were certainly one of the first recipes I mastered on my own, so I was surprised to discover that the off-the-bag "original" recipe might not actually be the original recipe that Mrs. Wakefield first published. More
Some may feel that Thanksgiving cranberry sauce is the only serving of this tart fruit that you really need, but we disagree. Cranberries are wonderful in fall and winter desserts, adding a fresh pop of sweet-sour flavor and bright red color. Here are a few of our favorite cranberry dessert recipes from the SE archives. More
@sugarduck: So glad to hear that you enjoyed it! I'm very tempted to try it with strawberries soon!