Make-up artist, enthusiastic amateur chef & baker, avid reader, knitter. And I pour one hell of a drink

  • Location: NYC
  • Last bite on earth: Seared fois gras. And candy corn. Maybe not together.

The Best Desserts in NYC for $3 and Under

I love everything from Moishe's on 2nd Ave near 6th Street, and it's all very reasonable. Also a shoutout to Breads Bakery on 16th and Union Sq West, and if you count candy by the pound, I can't go to the West Village without hitting up Sockerbit on Christopher St

The Secrets to Making the Best Shrimp Cocktail

any notes on how far in advance the shrimp can be made and chilled?

Blueberry Ginger Sorbet

something about this didn't work for me - once chilled the mixture was a gel (which makes sense, since there's probably pectin in blueberries) and the finished product was more like a frozen slushie than a smooth sorbet. Maybe if the blueberries had been cooked down? Anyway, flavor was on point, and it was easy, but something was off about the texture.

Pineapple Jammy Tarts

I haven't baked them off yet, but the jam is delicious! I will say it makes a ton, easily 3 or more cups. You can double or triple the dough amount if you want to use it all up for the tarts. I'm freezing two cups, hope to use it as a filling for something else soon

It's Time to Make Cold-Brewed Coffee!

Little note on the math issue. That 8 cup container? doesn't just contain water, it contains the coffee grounds as well. So, 8 cup container, minus about 1.5 cups of coffee, is 6.5 cups. 1.5 (coffee) times 4.5 (the ratio) comes out the 6.75, a little over the 6.5 cups we have left in the container. is it exact? nope. but she also mentioned using approx 1.5 cups, and the fact is that this is a concentrate diluted to your personal tastes. Personally I'd also prefer weight to volume measurements, but the math (sorta) does add up.

Salted Dulce de Leche Brownies

Have to say mine weren't firm either, and I baked it longer than suggested. Used a 8x8 pan, which has a bigger area than a 10x6. Oh well, tasted fantastic and is good over ice cream, but the texture was too wet to call brownies

The Rise and Fall of the Lime Rickey, the Soda Fountain Comeback Kid

I used to love getting a cherry lime rickey at PB & Co, it paired perfectly with their peanut butter sandwich creations. Didn't Lee used to contribute here? He might have something fun to say about it

How to Taste (and Fall in Love With) Raw Honey

@kkulper - that generally means it's sugared. I haven't seen it sold like that. If you prefer it like that, I'd say buy from whom you like, and let it age in the cupboard. Or if you're on good terms with the vendor, ask for them to keep a few bottles of honeys that have gone to that texture for you

How to Taste (and Fall in Love With) Raw Honey

@kkulper - do you mean whipped honey? it's regular honey that's been whipped, it's light in color and has a texture from a paste to a firm cheese. It's also much more common in Europe, where honey is more commonly spread than drizzled

Staff Picks: The Cheeses We Go Crazy For

what, no one love La Tur? Let it ripen out on the counter for an hour or so, and it tastes like bright green apples. Also, if we're talking guilty pleasures, thin sliced Munster wrapped around pretzel rods and nibbled slowly from one end to the other

Your Ultimate Guide to Chinese Food in NYC

So this is easier than just texting you, huh? ;) One thing - would be lovely to also be able to select by borough, or area at least. Was looking for a place in Elmhurst today and it was a lot to scroll through. Great job tho!!

Chocolate Banana Cake with Chicory Glaze

I doubled the recipe, and used a 13x9 glass pan - baked for 35 in my oven that runs hot. Came out perfect - and if I were to sub out the milk for a nut milk or even water it can be vegan. Definitely a keeper

How to Make Microwave Popcorn in a Brown Paper Bag

How to Export Your Recipe Box When Ziplist Shuts Down

Really? You're done with this free site? What a spoiled brat. Go find a site that has this much information on it that's free and not supported by a major publishing company and then report back. Or perhaps you'd like to work at SE and fix everything and make it all better yourself. There have been several good options listed here for you to try. Put on your big-sparky panties and use one of them

Going to Hawaii? 10 Must-Eat Local Specialties

Uemeke's for poke, Foodland supermarkets for chicken musubi (you won't regret it) and all kinds of fresh mochi - pb&j was a fave, Kountry Kitchen for breakfast in Kapa'a, banana bread at Halfway to Hana, Have'a chips (you can get them at Brooklyn Kitchen!) and I've unashamedly bought a tub of One-Ton Chips on Amazon. God, I so miss Hawaii

This Week at Serious Eats World Headquarters

Crap, Max, I missed your birthday? Belated celebration in the New Year, for sure!

Hey Chef, What Can I Do With Cranberries?

i soak them in a little orange juice and either cognac or bourbon for a few days - they're fantastic added to manhattans and other cocktails for thanksgiving

How to Make Queso Fresco, the World's Easiest Cheese

How to Export Your Recipe Box When Ziplist Shuts Down

Can we have another round of sobbing for the now gone Google Reader? While it's not perfect, I read blogs through If I want to keep the recipe, you can tag it with as many tags as you wish, like if there's a chocolate cake I want to try i'll tag with baking, dessert, cake, chocolate. Then you can search by tags, which are all on the left side of the screen. It's free for the basic version, which is plenty. But the desktop version is much more useful than the mobile one. Damn, I really, really miss Google Reader now

Basic New York-style Pizza Dough

I used Instant Dry yeast - one envelope, and it worked just fine. After about 12 hours in the fridge it had overflowed the quart containers - I'll transfer them to ziplocs tonight since I won't have time to shape until tomorrow night or saturday (using the dough to make cheesy garlic monkey bread- a riff on the pizza knots)

The Return of Rummy Bears: Cocktail-Inspired Drunken Gummies

oh man, think I'll get some gummy eggs and finally find something to do with that bottle of bacon flavored vodka that someone gifted me...

Cauliflower Cake From 'Plenty More'

Annnnnddd I just saw the mention of wrapping it well and serving the next day.

Cauliflower Cake From 'Plenty More'

Has anyone made this the night before? How does it hold up? Though I supposed I could prep the cauliflower and the onion the night before, and cook it day of...

Purple Yam and Halo-Halo: The Delicious, Contradictory World of Filipino Desserts

Anyone know if the Filipino grocery in the East Village carries the purple yam? I've been trying to recreate some Hawaiian pastries that use it and I can't find it anywhere....

Every Diner Should Serve a Gyro Omelet

Any of the diners in Bergen County, NJ usually have them - Suburban, Tom Sawyer, Arena, Tri-Boro, the late great Twin Oaks (RIP), River Edge, that one on Essex and Summit in Hackensack, etc etc etc. Only issue I've had is that you taste them for the next three days

Help me name this dish!

I don't know if anyone has ever made this before, and please feel free to steal the idea. I made yellow corn grits, using half milk and half water, added in sugar, a little butter, some maple syrup and cinnamon. Poured it into a baking dish and let it set overnight, cut into sticks, browned them in butter and served with powdered sugar and maple syrup. I can't think of a short pithy name though! Southern French Toast? French Toast Polenta Sticks? Someone please help me come up with a good name.

Caramel fail - help!

happy new years eve everyone! usually i don't have too much trouble making candy, but last night was an epic fail and i'm here in search of advice. I made Dan Lepard's treacle pecan caramelst last night. My digital thermometer wouldn't go above 165, so i put in my other digital thermometer, just to see. It rocketed about 255, so i pulled the caramel off the heat, added some pretzels and bacon (LemonPi's idea) and poured it into the pan to set. Which it didn't. I put it into the fridge overnight, and this morning, it's still very soft.
Do you think I can reboil it? I'm worried about killing the add-ins, or ruining it all together. I mean, i could scrape it into a jar and eat it with a spoon :) but I'd rather cut and serve them. Maybe it was an ingredient thing, i used blackstrap molasses instead of treacle, Ikea's light syrup (a beet syrup I've used instead of corn syrup successfully) instead of golden syrup, dark brown sugar instead of moscavado - but these all seem like logical and okay substitutions.

Dangerously overripe pineapple

So, my parents went to Hawaii for two weeks (I had to work, sniff) and brought FIVE pineapples that they picked themselves from the Dole plantation. And they picked them a week ago.

Other than cubing them and tossing them in the freezer, anyone have any great ideas on what to do with them? And the idea of serving them for Thanksgiving has been nixed.

And since I live in a teensy NYC apartment, and, well, my mom just doesn't want to, we don't have canning equipment.

Thanks, and hope everyone has a lovely Thanksgiving!

Challah Recipe?

Has anyone tried the challah recipe from Beard on Bread? Or do you have a fave? I'm making challah again this year, and I'd like to try out a new recipe...

Eats around Yankee Stadium?

My dad and I have been going to the Court Diner up by Yankee Stadium for over 30 years now, and we're looking for something different. Yes, I know there's deliciousness to be had inside the new ballpark, but it's a tradition to sit down (ie, no take out only places) and have lunch or early dinner beforehand. We're catching the 1:05 game tomorrow, anyone have any suggestions?

What to do with fresh garlic?

I am so easily seduced by farmer's market offerings. Bought a bunch of fresh garlic - no papery skins on the cloves, with stems that resemble scallions, or leeks, perhaps.
Other than chopping them up and sauteing them (like I plan to do with leftover multigrain rice tonight) - anyone have any good ideas on something to do with them?

Freezing Bone Marrow?

Well, I went for a fantastic dinner at Prune last night, ordered the sweetbreads and the roasted marrow, two things they're known for. I'm almost embarrassed to admit that I only ate a third of the bone marrow. I brought the leftovers home, but I have dinner plans and travel plans for the next week.
Any suggestions on how to freeze? In the bone, or should I scoop it out and freeze it that way? I absolutely cannot let this deliciousness go to waste! :)


Hi All,
A friend of mine has bought one of those counter-top deep fryers, and tomorrow night we're having a bring-yer-own item to deep fry. Now, I'm also trying to keep Passover.
I was hoping you'd have some great ideas of what to bring. My usual suspects are all things I can't eat during the holiday. I did get matzo meal to use as breading.
Any ideas??

Substitute for powdered soy milk?

Hello all!
So, I found a recipe for make-yer-own candy corn, which happens to be my all time favorite candy in the universe, other than Reese's Peanut Butter Cups, and it was written by a vegan. No disrespect to vegans, but I have little reason to keep a box or bag of powdered soy milk taking up room in my teensy Manhattan kitchen. Can I use powdered non-fat milk instead? That, for reasons I can't remember, I happen to have a few pouches of.
Oh, for those wondering, the recipe was found in Bust Magazine, October/November 09 issue. Page 23.

Babette's Feast at Per Se

Wow. Never have I been so excited to see an email, then crushed because never in my life would I spend that amount of money. I'm sure many have heard of this, but on Friday Per Se is screening one of my favorite film's Babette's Feast, then recreates the meal from the film, with wine pairings. The cost? $3500.00 for one, $6k for two. You can check out for the deets, I couldn't cut and paste to show you the menu.

Sigh, any really generous person out there want to sponsor me? I speak Swedish, and could help translate! :) (Ok, ok, I know it's in Danish, but the languages are really really similar)

Apologies if this isn't the place to post this kind of info, but I just had to share with those that would totally get it...

Dear SE: Amazing Dim Sum in Toronto

Note: I just received this email from one of the most serious eaters I know, Steve Trost. Steve was in Toronto and had some serious dim sum. Tell us, Torontonians, did Steve find a winner? He certainly had me salivating. Did he miss anything? —EL In Toronto—see below. At Lai Wah Heen. No carts. All made fresh to order. Add to the list below (after the jump) an amazing sticky rice dumpling with crab meat and equally awesome steamed lobster dumpling stuffed with shrimp and finely diced veg with garlic and butter.There is nothing close in NYC in my eating experience. They also have a gourmet dim sum tasting but only for two at $45 per head, but I managed... More

Skittles-Infused Vodka, Taste the Alcoholic Rainbow

Forget apple-tinis and wow your cocktail-loving friends with the bright colors and fruity flavor of Skittle-infused vodka. I know, you haven't concocted strange liquors since you were a teenager hiding a bottle of Kahlua from your parents so you could secretly make milkshakes with it. Oh, wait, that was just me. These colorful bottles of alcohol are sure to be the life of the party when you follow these instructions to make your own Skittle-flavored vodka and dish out neon yellow vodka sodas, ruby red Cape Cods, or cobalt blue martinis to your friends. And, it's a whole lot cheaper than buying that fancy flavored stuff. [via Neatorama]... More

Ikea Groceries: Some Assembly Required

Food is an integral part of the Ikea experience. For many people, myself included, the trip begins with a helping of steam-table meatballs and ends with a 50¢ hot dog. Somehow, though, the little grocery store just past the checkout never gets much love. The lure of the wiener stand, presumably, is too great. But I was curious. Since everything else in my kitchen comes from the Scandinavian megastore, it seemed logical to slap some Ikea food on my Ikea plates. So, with the Swedish Chef as my muse, I decided to see what I could assemble from Ikea's grocery offerings.... More