• Favorite foods: Handmade pasta; freshly picked morels; lobster; tripa (in Italy); chocolate
  • Last bite on earth: Something with freshly shaved white truffles.

Spicy Dilly Beans

Marisa, I made these dilly beans yesterday and got a good seal on every jar. However, I noticed some (dried up) leakage on the outside of the jars. Can I assume that because each lid "popped" (and each is depressed as it should be for a good seal) that the leakage occurred before the seal? Or should I just refrigerate the jars for safety's sake?

In a Pickle: Spicy Dilly Beans

I just made this recipe, and all my jar lids satisfactorily popped while cooling to indicate a tight seal. However, there appears to be some residue of salty liquid dried on the outside of the jars. I'm wondering how this happened when the seals seem to be tight. Should I refrigerate the beans to be safe, or are they okay without refrigeration?

Weekend Cook and Tell: No-Cook Cookery

I made the cold broccoli soup with a dollop of curried cream from Dorie Greenspan's "Around My French Table" for supper last night. While you have to cook broccoli and a little zucchini in chicken broth until soft, it takes very little time and doesn't heat up the kitchen much. The soup is fresh and beautifully green. The cream whipped with curry powder makes the whole dish come together.

Seriously Delicious Holiday Giveaway: La Belle Farms Foie Gras

Three-way tie: confit, Thai curry, grilled and served sliced over salad greens from the garden.

Panforte di Siena

@ KrizzRule: Yes, in fact, her recipe says 217, and I took it higher, to soft ball stage. It's definitely gooey-er than I thought it should be.

What's the worst odor you've smelled in a restaurant?

Another diner's flatulence.

Grilled Stuffed Flank Steak With Salami, Fontina, Parmesan, and Bread Crumbs

Made this last night with genoa salami, and didn't need skewers, perhaps because I rolled it very tightly in plastic wrap and refrigerated for about 6 hours before slicing and grilling. Am interested in experimenting with other meats (e.g., proscuitto) and cheeses (fresh mozzarella), and various herbs....

Cook the Book: 'The Ciao Bella Book of Gelato and Sorbetto'

First trip to Italy: Bacio, in Firenze. Hazelnut. Num-num!

Dinner Tonight: Scallops with Corn and Fava Bean Succotash

I made a similar dish several weeks back using corn, crookneck squash, and haricots vert from the garden. Tossed a little pesto with the veg, and put scallops around them.

Equipment for pasta-making?

Thanks for the info on Fante's. What a find! And they do carry pasta drying racks. And thanks for the ideas on going to a home improvement store to make my own rolling pin to any length! You all rock!

Cook the Book: Watermelon Margaritas

The late, lamented Gourmet had a fine watermelon margarita recipe in its 60th anniversary issue that was less complicated--no juicing of watermelon cubes, no watermelon liqueur, just seeded, frozen watermelon cubes with the usual suspects in a blender for a frozen delight!

Burger Buns

I like the hamburger bun recipe in Julia Child's The Way to Cook. These buns don't get in the way of the burger, but have a substance and flavor that adds to the overall burger-eating experience.

Cook the Book: 'Molto Gusto'

And the best Thai place I've found: Thai Siam in rural Nelson Co., VA. Calvin Trillin alluded to it, though not by name, in his New Yorker piece on David Chang.

Cook the Book: 'Molto Gusto'

Caesar Salad w/ fried squid at Mangia, Lynchburg, VA.

Easter bread?

@ DM Kavanaugh: A recipe for Easter Egg Bread (Pane di Pasqua) is included in Gina DePalma's cookbook Dolce Italiano. Hers has orange zest rather than lemon, but does include the colored eggs. With 1/2 c. of sugar, it would seem to be too sweet for a dinner bread. (P.S. This is a great cookbook for sweets!)

Easter 2010 Menus???

Rabbit...every year.

Cook the Book: Peppercorn, Potato, and Parmesan No-Knead Bread

The original Jim Lahey version bakes for 30 minutes, lid on, then another 15-20 min. with it off. Why the difference in baking times, I wonder?

Cheap eating options in Paris and Italy (Rome, Florence)

Florence: I would skip Buca Mario--mediocre, except for the bistecca fiorentina, and full of English and Americans, (one of whom asked for ketchup w/ his bistecca), even cruise ship off-loaders when we were there. In the Mercato Centrale, go to Nerbone for a very inexpensive lunch and dine with local workmen: fabulous "real" food, and if you are a tripe fan, theirs is top-notch. La Giostra (a little touristy, but very good; try their house-made limoncello); Quattro Leoni, Da Camillo, and Guanciale, all on the other side of the Arno. Buon' appetito!

Technique of the Week: How to Caramelize Onions

Is it a bad thing to move the sweating phase along by initially covering the pan for a few minutes? Of course, then I remove the lid and proceed with low and slow.

Seriously Italian: Robiolina

So happy you're back at Serious Eats! I have developed a serious chestnut honey addiction, thanks to one of your earlier pieces!

Chestnut Torte

The chestnut torte is fantastic! I made it for the first time about a month ago using vacuum-packed chestnuts, which I ran through the food mill. I was unsure about the puree-ing step, thinking that the food processor would yield little chunks rather than a puree. But the food mill yielded a kind of light and puffy result--a cross between flour and a puree--that worked just fine.

What do I do with pounds of TRIPE

does anybody make their own hamburger buns?

I use Julia Child's recipe from The Way to Cook. Very nice buns ;-)

Have Gina DiPalma & her recipes disappeared from Serious Eats?

Thanks for the good news, Ed! I look forward to Gina's posts so I can learn about ingerdients and make her recipes. I learned about chestnut honey from her and am now seriously addicted!

Watching White House Iron Chef tonight?

I think the fix was in. Given the premise, how could the White House Chef lose, even if she was paired w/ Bobby Flay?

Making a wedding cake?

I am looking for web sites, cookbooks, and other resources to help me put together a wedding cake to feed 75. I know already about Rose Levy Bernbaum's "The Cake Bible" and Martha Stewart's web site for wedding cakes. Any other reliable resource recommendations would be appreciated!

Where to order live lobsters?

I would like to order some live lobsters to be delivered to a residence in WV and would appreciate any recommendations regarding online live lobster shipment companies/websites. Thanks!

Panforte di Siena

I have made Gina DePalma's Panforte di Siena from her cookbook "Dolce Italiano." The considtency has turned out to be a bit runny. Is it supposed to be firm-ish, not runny--more like a candy? Or more like a gooey toffee?

Preserved fig recipes?

With a plentitude of fresh figs, and having already made fig jam, I am searching for recipes for preserving figs in sugar syrup with citrus and/or spices. I have found two recipes--one called Preserved Figs Eden (from Epicurious) and one from Edna Lewis and Scott Peacock's "Southern Cooking." Does anyone have another to recommend? Thanks!

Equipment for pasta-making?

I have searched via Google for a long (at least 30 inches) rolling pin (no "handles") to roll out pasta by hand, but have had no luck. I am also looking for pasta drying equipment similar to what I saw in Italy--wooden frames with screen (not racks). Any suggestions? Sources? Thanks!

Recipe for limoncello?

Ciao! I'm looking for a recipe for the Italian after-dinner drink limoncello. While it is a sweet, somewhat syrupy drink, some renditions are less cloying and more balanced in flavor than others. Any ideas?

Julia Child: Cooking with Master Chefs

Cooking with Master Chefs was Julia Child's PBS television cooking show featuring her visiting 16 celebrated chefs in the United States. Nine of the episodes are now online in their entirety, including the 1994 Emmy nominated episode featuring Lidia Bastianich. My favorite episode is with a young and dapper pre-"BAM!" Emeril Lagasse, demonstrating his recipe for shrimp etoufee and a New Orleans crab boil. Watch the videos online »... More

Feasting on Art, a Food Blog of Fine Art, Photography, and Recipes

There are many recipe blogs out there, but Feasting on Art sets itself apart by featuring recipes based on works of fine art. In each of her posts, photographer and food lover Megan Fizell deconstructs famous still lifes for an accompanying recipe and shares information about the painting, the artist, and the cuisine. Of course, there's also beautiful photography that mimics the painting she features and shows the final result of the recipe. You get an art and cooking lesson in each post!... More