Profile

capricho

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Macarons and croissants. Preferably together, with a cafe au lait.

Falafel Waffles = Wafalafels

Say I were going to do this at home, with Taim's falafel, how do the condiments play a role in the waffleing procedure? Will the hummus/tahini/sauces leak out? Did you use just falafel and pita?

Ask the Critic: Where I Go on Off Nights

Michelin starred Dovetail has a great Mon night vegetarian prix fixe for $58.

Cook the Book: 'Daniel: My French Cuisine' by Daniel Boulud

Keller's salad of haricots verts, tomato tartare, and chive oil

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

roast chicken!

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

saffron gulab jamun ice cream

Seriously Delicious Holiday Giveaway: The Baking Steel

wild mushrooms!

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Seriously Delicious Holiday Giveaway: The Baking Steel

assorted mushrooms and black olives

Seriously Delicious Holiday Giveaway: Cacao Drinking Chocolate Basket

something savory, like biscuits or spiced almonds

Seriously Delicious Holiday Giveaway: Shake Shack Gift Pack

A gift card to the Breslin

Equipment: The Best Chef's Knives

@Kenji Thanks for the input. I was wondering if you can writing something on the best sharpening techniques too. I've been looking into sharpening steels/stones/electric etc. and have no idea where to start.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

A garlic thyme roast chicken!

Ask The Food Lab Anything, Thanksgiving Edition 2013

So, every year I make everything at my Thanksgiving table from scratch using the finest ingredients. My annual menu is pretty consistent except a few changes here and there. The only dish that I still don't have a grasp on is cornbread. I'm not talking about the traditional stuff. I want the sweet, moist, buttery type (To lowbrow it, I'll be the first to admit that Boston Market's cornbread is actually pretty delicious). Any tips, or a recipe?

Cook the Book: 'Pasta Modern'

This summer I made casonsèi with a ricotta/beet filling and poppy seeds

Staff Picks: What's the Scariest Food You've Ever Eaten?

Boiled donkey stew in a blood broth...Beijing

Cereal Eats: Childhood and Cereal Commercials

All the Kix commercials with the innocent kids and their approving moms.

Also, classic cocoa puffs ads with that bird goin crazy.

Bake the Book: Sweet

black forest cake from gotham bar and grill

Win Two Tickets to Plate by Plate, October 4th

Win Pop Chart Lab's Worldwide Cheese Wheel Poster

An aged mahon - sharp and sophisticated

Cook the Book: 'Flour, Too'

Bake the Book: Le Pain Quotidien Cookbook

Almond butter and strawberry jam on anything

Bake the Book: Old School Comfort Food: The Way I Learned To Cook

A rich chocolate cake and glass of milk.

Win Two VIP Tickets to STREETS International, May 1st

Dosas and c&r (chicken & rice)!

Bake the Book: Bouchon Bakery

Where can I find Hokkaido Squash?

Hi everyone, I need your help. I was wondering if anyone in the NYC area knew where I could find blue hokkaido pumpkins. I was planning on making a stuffed pumpkin dish, and this particular squash's subtly sweet and nutty flavor would pair especially well with the filling (and the eye catching color is just icing on the squash). Has anyone seen these around? Thanks!