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From Serious Eats

Cook the Book: The Southern Italian Table

Neapolitan Pasta with Lentils -- which, incidentally, is from an earlier Arthur Schwartz book. It's real comfort food.

http://www.thefoodmaven.com/naples/lenticche.html

From Serious Eats

Juustoleipä, an Excuse to Dip Cheese in Coffee

I had a sample at Wegman's, and they topped it with pesto and a tomato salsa. Good stuff!

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

I was about five years old, living in Kentish Town (London). My mother was in hospital, and my father could only cook beans on toast. Since he’d already made that for us once, he was taking us for fish and chips. On our way, we passed an Indian restaurant, with its wonderful spicy smell. I said I'd like to eat there, and my father told me I wouldn’t like it. I said “Yes I will, I promise!” And I walked inside all alone, and went over to the only table with a customer -- a man by himself -- and tried to see his food. I was small and had to stretch up tall to see. The man handed me a plate with a pappadom on it. I knew I shouldn’t accept it, but I did. I didn’t like the taste! The man spooned a bit of mango chutney onto it, and I wasn't keen on on that, either. Then he spooned curry sauce onto it. All I remember is that it was dark and spicy and HOT!, and it made my eyes water. But I wanted more. Thus we got Indian takeaway that night. And that was the beginning.

From Serious Eats

Should Hot Dogs Carry Warning Labels?

Oscar Mayer died two weeks ago. He was 95 years old, and the cause of death was listed as "old age." I rest my case.

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From Recipes

Seriously Asian: A Guide to Dashi

From Serious Eats

Taste Test: Mustard

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Dinner Tonight: Okra Curry

From Recipes

Dinner Tonight: Baked Ziti

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Recent Comments | Response to Comments

From Serious Eats

Cook the Book: The Southern Italian Table

Neapolitan Pasta with Lentils -- which, incidentally, is from an earlier Arthur Schwartz book. It's real comfort food.

http://www.thefoodmaven.com/naples/lenticche.html

From Serious Eats

Juustoleipä, an Excuse to Dip Cheese in Coffee

I had a sample at Wegman's, and they topped it with pesto and a tomato salsa. Good stuff!

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

I was about five years old, living in Kentish Town (London). My mother was in hospital, and my father could only cook beans on toast. Since he’d already made that for us once, he was taking us for fish and chips. On our way, we passed an Indian restaurant, with its wonderful spicy smell. I said I'd like to eat there, and my father told me I wouldn’t like it. I said “Yes I will, I promise!” And I walked inside all alone, and went over to the only table with a customer -- a man by himself -- and tried to see his food. I was small and had to stretch up tall to see. The man handed me a plate with a pappadom on it. I knew I shouldn’t accept it, but I did. I didn’t like the taste! The man spooned a bit of mango chutney onto it, and I wasn't keen on on that, either. Then he spooned curry sauce onto it. All I remember is that it was dark and spicy and HOT!, and it made my eyes water. But I wanted more. Thus we got Indian takeaway that night. And that was the beginning.

From Serious Eats

Should Hot Dogs Carry Warning Labels?

Oscar Mayer died two weeks ago. He was 95 years old, and the cause of death was listed as "old age." I rest my case.

From Serious Eats: New York

New Jersey Dispatch: Whole Earth Center in Princeton

@korovka -- I was told it would open "this summer." Don't tell Brian, but I'm excited about it, too!

From Serious Eats: New York

New Jersey Dispatch: Whole Earth Center in Princeton

TJs will be next to Ethan Allen, in the shopping center with Lowe's off Route 1 on Meadow Road.

From Talk

Making Indian Butter Chicken....what goes with it?

A hot Indian pickle, such as mango pickle or mixed pickle in oil. It's a brilliant way to add some heat to the meal -- those who like hot food can use a lot, and those who don't can abstain.

From Talk

Need some marmalade making assistance!

Here's a recipe I've had success with:

http://www.foodnetwork.com/recipes/ina-garten/anna-s-orange-marmalade-recipe/index.html

Mind the size of the shreds -- they'll be about the same after cooking.

If you don't have a thermometer, spoon a bit onto a chilled plate and refrigerate a minute, or so, until it's cold. Then push the marmalade with your finger, and it should wrinkle up as you push it.

The candied ginger suggested by CatBoy sounds like a delicious addition.


From Talk

Banning fast food near schools? Your take.

"Land of the Free" does not mean fat-free, sugar-free, and sodium-free.

From Recipes

Dinner Tonight: Sauerkraut and Sausage Paprikash

The real name is Szekely Goulash, and usually has beef and/or pork cubes instead of sausage.

From Talk

Why do college students love pizza?

Because pizza raises your IQ. If you didn't know that, then you haven't been eating enough pizza.

From Recipes

Cook the Book: Smoked Ham with Avocado and Butter

Ham with butter? Get out of my way, I'm gonna be sick!

From Talk

perfect soft boiled eggs every time

I'd suggest buying a dozen eggs and set about experimenting. First check that all the eggs in the carton are the same size. Then bring a pot of water to boil. Remove one egg from the carton, still refrigerated, and poke the end with a pin to prevent cracking. Lower it into the water, and keep the water at a simmer, no higher. Use a stopwatch or timer that shows seconds. Cook for 2 minutes. Remove the egg and stop its cooking by placing it in a bowl of cold water for, say, a half minute. Check the egg's consistency. Change your timing, either up or down, in 15 second increments until you get exactly what your want. Write down your results. Be sure to buy the same size eggs next time. Take the eggs you didn't want to eat and put them in the microwave, and slowly cook until the yolks are firm. Make egg salad.

From Recipes

Dinner Tonight: Channa Masala

This sounds lovely!

Try amchur (dried mango) powder for the tartness instead of lemon juice. And add some kasoori methi (dried fenugreek leaves). Yum!

And yes, Channa is really my first name

From Serious Eats

Cook the Book: 'Kneadlessly Simple'

Honey Whole Wheat, with a wall-to-wall coating of sunflower seeds on top.

From Serious Eats

Cook the Book: 'Almost Meatless'

Homestyle Tofu with an abundance of chilli paste. It's so hot that one forgets there's no meat in it.

From Serious Eats

Cook the Book: Jamie at Home

French onion soup with a thick layer of melted cheese on top.

From Serious Eats: New York

Is a Small Kitchen an Excuse for Bad Cooking or Not Cooking at All?

I spent Thanksgiving week in a cousin's McMansion with a super-sized kitchen. Cooking was an aerobic workout -- constant walking between stove, sink, and fridge. Now I appreciate my tiny, but efficient, kitchen... although I'd kill for one of those double-size fridge/freezers.

From Serious Eats

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

Sesame bagel (halved and toasted) with cream cheese, on a plate with sable, sliced tomato, cucumber, and onion, alongside a mug of rich, hot, dark, steaming, delicious coffee.

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

His spaghetti with sauce made from a garlicky fried egg. It's great comfort food, and quick and easy to make.

From Slice

Edwardo's Natural Pizza: No Longer Great, But Still Very Good

Yes, I know all that... I was referring to overall taste, not architecture.

From Serious Eats

Cook the Book: The Southern Italian Table

Thank you for participating, and congratulations to our winners:

Runningwithbeaters
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sugarpaws
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eqsachs

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

From Serious Eats

Cook the Book: The Southern Italian Table

It's a tie between pasta with lentils and minestrone

From Serious Eats

Cook the Book: The Southern Italian Table

Pasta with bacon, garlic, red pepper flakes in a light tomato sauce.

From Serious Eats

Cook the Book: The Southern Italian Table

My cheap Italian meal is spaghetti and meatballs with garlic and parmesan cheese. garrettsambo@aol.com

From Serious Eats

Cook the Book: The Southern Italian Table

Spaghetti with cheap spaghetti sauce and parmesan cheese.

From Serious Eats

Cook the Book: The Southern Italian Table

Angel hair pasta with olive oil, garlic, salt and pepper would be my choice. Adding cheese would be optional.

From Serious Eats

Cook the Book: The Southern Italian Table

The classic is my favorite Pasta with fresh Parmesan, olive oil, garlic, salt and pepper.

From Serious Eats

Cook the Book: The Southern Italian Table

I like Spaghetti with garlic, butter and parmesan!

From Serious Eats

Cook the Book: The Southern Italian Table

Sauce from homegrown tomatoes, with pasta, and vegetables from the garden!

From Serious Eats

Cook the Book: The Southern Italian Table

Ahhh, so many things to choose from, and economical too! I am going to go with Pasta Puttanesca, the spices and the anchovies really knock me out. I love to add extra cheese to it also, and serve it with nice crusty bread!

From Serious Eats

Cook the Book: The Southern Italian Table

I cook a great chicken parmesan! It's actually Amy Sedaris's recipe but I love it.

From Serious Eats

Cook the Book: The Southern Italian Table

Dude. Roasted garlic in olive oil and butter spread over fresh-baked bread. Is there anything better? I think not. Cheaper? Heck no.

Recent Posts

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Recent Favorites

From Recipes

Seriously Asian: A Guide to Dashi

From Serious Eats

Taste Test: Mustard

From Recipes

Dinner Tonight: Okra Curry

From Recipes

Dinner Tonight: Baked Ziti

From Serious Eats

Taste Test: Cheap But Good Olive Oils

From Serious Eats

Come on in 'The Kitchn'

From Recipes

Cook the Book: Noodle Kugel

From Serious Eats

Seriously Italian: In Praise of Pecorino

From Recipes

Sunday Brunch: Kosher Salami and Eggs

From Recipes

Cook the Book: Scallion Flat Breads

From Recipes

Dinner Tonight: Spaghetti all'Amatriciana

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