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How to Make Peeps from Scratch
Man, I need a pastry bag...
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
The biggest change for me is eating fresh. By finding ways to make good food, quickly, I'm eating far less processed food and feeling much better.
Cook the Book: 'Kneadlessly Simple'
pizza dough, no doubt
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Recent Comments | Response to Comments
Cook the Book: 'Endangered Recipes' by Lari Robling
My grandma used to run a deli, long before I was born. She cooked simple meals for herself and her friend, Duke, and made he best peanut butter toast in the history of the world. Every once in a while though, she would come out of the blue with a seemingly random, inspired creation from the old deli days. I woke up one morning and she had bags packed, the car idling - knowing her, it had probably been idling since she woke up at 5:30 that morning - I speedily dressed at her urging and we hit the beach. It was summer, rocky and we perched on rocks overlooking the sound while she unwrapped polish sausage sandwiches, rich with olive oil and piled with sauerkraut. While we ate, she told me about how she used to make them at the deli all the time, and woke up that morning with the need to make them again. It was the first time I realized that food is in your bones.
How to Make Peeps from Scratch
Man, I need a pastry bag...
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
The biggest change for me is eating fresh. By finding ways to make good food, quickly, I'm eating far less processed food and feeling much better.
Cook the Book: 'Kneadlessly Simple'
pizza dough, no doubt
S.O.S. (...on a shingle): Way or No Way?
WAY! I loved this as a kid... I'm so making it for dinner tonight.
Cook the Book: 'Into the Vietnamese Kitchen'
No more laziness, no more throwaway frozen meals. I'm going to cook, grow and live with my food.
Cook the Book: Jamie at Home
Beer braised pot roast with brussels sprouts.
Cook the Book: 'The Bon Appétit Fast Easy Fresh Cookbook'
Spaghetti carbonara.
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
Butter on the bread, toasted up. Gravy. Yeah, I said it.
Weekend Book Giveaway: 'The Devil's Food Dictionary'
Mayonnaise: A classic fat delivery device, primarily used when the consumer desires little more than to spread lard on a slice of bread, but prefers to avoid the open-mouthed stares of friends and onlookers.
Cook the Book: 'Martha Stewart's Cooking School'
I love her mac and cheese recipe. I make it all the time.
Win a Free Organic D'Artagnan Turkey Here!
The corniest corn muffins. I'm SO there!
Cook the Book: 'Barefoot Contessa Back to Basics'
Corn pudding. It's better the next day, but into slices, covered in parmesan and sauteed in butter.
Cook the Book: 'Second Helpings of Roast Chicken'
I always cook with bacon. Always, always, always. Usually, the milk goes bad though.
Cook the Book: 'The Cook's Country Cookbook'
Mac and cheese. Definitely mac and cheese.
Cook the Book: 'Giada's Kitchen'
A simple meat sauce. While it may be shameful, one of my favorites is a recipe I got from my partner's mother: a pound of ground beef, garlic, a can of tomato sauce, some tomato paste and a can of cream of mushroom soup - add bail or oregano to taste.
It's ridiculously good.
Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'
I invent a lot of things - I really like to experiment in the kitchen. My favorite so far is a buffalo-style tilapia over grits.
Weekend Book Giveaway: 'The Saucier's Apprentice'
I was trying a new recipe - Nigella Lawson's Chocolate Guiness Cake, and just t be safe, I made two.
Lucky for me.
The recipe calls for the batter to be heated in a saucepan to help cook off the alcohol in the Guiness. First time around, I got distracted and ended up with a half-cooked cake batter that I decided to bake anyway. Second time around, I got it pretty much right.
After baking both of them, one turned out well and the other was an uneven mess, full of lumps.
So of course, when I had friends and family taste them, everyone liked the lumpy one better!
Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'
General Tso's Chicken!
Cook the Book: Bobby Flay's Grill It!
Nigella Lawson. No doubt about it.
Dinner Impossible
I dug Michael Symon on the show, although I have to watch it in secret because his giggle drives my partner crazy. A nice change was that it seemed like Symon was having fun, like the whole experience was fun. I never really got that from Irvine's time on the show.
Cook the Book: Serves One
I'm big on grilled cheese. Or grilled peanut butter sandwiches.
Serious Sandwiches: Zagi's Meatball Sub
Gone and I never managed to get over there!
Serious Sandwiches: Zagi's Meatball Sub
Just an FYI... I know this article is old, but with it being refreshed on National Sandwich Day 2009, I should point out that Zagi's has closed and is no more. Seattle mourns their loss.
Cook the Book: 'Kneadlessly Simple'
French bread!!! YUM!
Cook the Book: 'Endangered Recipes' by Lari Robling
Thanks for participating, and congratulations to our winners:
omnomnom
april1p
velcerick
oneperfectegg
tamsinite
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'Endangered Recipes' by Lari Robling
My fondest memories are my mother cooking and baking Christmas dinner with all the trimmings and cakes and pies. garrettsambo@aol.com
Cook the Book: 'Endangered Recipes' by Lari Robling
most of my favorite food memories are from when we used to go camping. I don't know why, but everything always used to taste better when camping. I think my favorite food memory was the first time my dad cooked turkey on a grill (while camping of course). Not only was I amazed that you could cook a turkey anywhere but the oven, it was also the best turkey that I had ever had.
Cook the Book: 'Endangered Recipes' by Lari Robling
My fondest childhood food memory is anything with my grandma. Seems she was cooking all the time, and the kitchen really was the heart of the home. Wether it was eggs and bacon for breakfast or a large family celebration, grandma always did it all, and with love. I do remember that she had to make meat and potatoes for grandpas lunch everyday!
Cook the Book: 'Endangered Recipes' by Lari Robling
my fav childhood memory regarding food centers around anything my grandmother let me get involved in making. but the memory that stands out the most is distinctly remembering making homemade gnocchi with my grandmother many times...rolling out the dough, cutting it into small pieces and then using our thumbs to make the indent....
Cook the Book: 'Endangered Recipes' by Lari Robling
homemade vanilla ice cream and brownies on the 4th of july around the fire pit while watching fireworks from the backyard.
Cook the Book: 'Endangered Recipes' by Lari Robling
my fondest childhood food memories are watching my mom cook and bake
Cook the Book: 'Endangered Recipes' by Lari Robling
Everything my Grandma cooked was delicious but her breakfasts were my favorite. As a kid I couldn't wait for morning to come! She'd bake biscuits from scratch mixing with the scents of bacon, home fries and scrambled eggs with vegetables.
Cook the Book: 'Endangered Recipes' by Lari Robling
My mom's spaghetti and meatballs. The home made sauce was so good!
Cook the Book: 'Kneadlessly Simple'
Multi grain bread! This looks like a great cookbook!!!
Cook the Book: 'Endangered Recipes' by Lari Robling
My fondest memory was during the summer. The entire family would get together on a hot summer evening and we would use a hand crank ice cream machine to make some of the best tasting icecream ever
Cook the Book: 'Endangered Recipes' by Lari Robling
I remember eating pancakes and waffles for dinner sometimes and it was such a treat. That's still a feel good food for me.
Cook the Book: 'Endangered Recipes' by Lari Robling
My grandmother's seafood gumbo - she made it over a fire in a big pot in the backyard. She lived two blocks from the beach in Mississippi, and when she was ready to add the shrimp and crabs, my dad and uncle would go down to the boats and buy it fresh, and add it to the gumbo.
Cook the Book: 'Endangered Recipes' by Lari Robling
My grandmother made the best stew, ever. She made it in a pressure cooker and every one of us has tried to duplicate it with her recipe but none are the same- ours are good hers was beyond outstanding.
Cook the Book: 'Endangered Recipes' by Lari Robling
The first time I had Greek food at a restaurant in St. Augustine, FL.
Cook the Book: 'Endangered Recipes' by Lari Robling
My Grandfather making breakfast. He was a silent man and showed his love by doing something special for his grandkids. When spending the night has his house we would wake up every morning to his cooking bacon, fried eggs and toast. The eggs cooked in the bacon grease. He never altered his menu and continued this even when I was an adult. He passed away over 20 years ago and miss his special love.
Cook the Book: 'Endangered Recipes' by Lari Robling
While my mom would bake from a recipe, I would mix ingredients to my liking alongside. She would write down the measurements I used in the off chance I made something edible. Most of my baked goods tasted like baking soda.
Cook the Book: 'Endangered Recipes' by Lari Robling
one of my earliest memories is my father cooking fresh caught fish with lots of oil in a cast iron pan
Cook the Book: 'Endangered Recipes' by Lari Robling
Grilled steak cooked over real wood fire in the living room fireplace. Never tasted anything else that was quite the same.
Cook the Book: 'Endangered Recipes' by Lari Robling
My fondest childhood memory is the year I received an Easybake oven for Christmas. My sister and I made stuff all day long.
Cook the Book: 'Endangered Recipes' by Lari Robling
roast beef and yorkshire pudding I can make a great roast but my yorkshire pudding has never been as good as moms and grams
Cook the Book: 'Endangered Recipes' by Lari Robling
My favorite memory is of helping my mom bake "Brown Cookies" on snow days. When there was a snowstorm and school was called off, my mother, who was a high school Home Economics teacher, would immediately get out her grandmother's recipe for soft molasses cookies. I was always fascinated by the jar of slow-moving molasses, the yellow measuring cups, and the point at which the dough became something delicious enough to taste. Mom insisted I use a clean spoon for each sample, so I would always end up using up all of the spoons in the silverware drawer.
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My grandma used to run a deli, long before I was born. She cooked simple meals for herself and her friend, Duke, and made he best peanut butter toast in the history of the world. Every once in a while though, she would come out of the blue with a seemingly random, inspired creation from the old deli days. I woke up one morning and she had bags packed, the car idling - knowing her, it had probably been idling since she woke up at 5:30 that morning - I speedily dressed at her urging and we hit the beach. It was summer, rocky and we perched on rocks overlooking the sound while she unwrapped polish sausage sandwiches, rich with olive oil and piled with sauerkraut. While we ate, she told me about how she used to make them at the deli all the time, and woke up that morning with the need to make them again. It was the first time I realized that food is in your bones.