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Most successful year was the year I made lobster rolls and clam chowder (but I have an unfair advantage) 2nd most popular was gumbo, muffalettas and pitchers of Sazeracs. All stuff that not only can be, but should be, made the day before. (Except the booze.) If you decided on lasagna or eggplant, etc. buy the throw away pans; makes life much easier.

this is a cloying-sounding bastardization...I just made Rainbow cookies and they are perfect as is...I use (homemade) seedless raspberry preserves in between and the chocolate really should be better quality...I use a dark Callebaut softened with cream or butter so it doesn't get too hard

A Pilgrim would never use bagels. But I have to "4th" the no corn bread thing; huge omission.

I've been posting about this place for a while and I'm surprised it hasn't gotten more press! It's not just the pizza, the short ribs and beet risotto are quite amazing, as well, as are the mussels, the salmon on their amazing rye and the Portuguese style chowder. Ron Siegel is the man who brought real, crusty bread to Maine. Before Ron it was bulky rolls and "smushy," white bread. (Interesting trivia... Ron came out of the same, small Ogunquit kitchen as Mark Gaier of the heralded Arrows in Ogunquit and Rebecca Charles of the legendary Pearl Oyster Bar....)

You know, a vanilla cake takes less than 5 mins to make. My mom made Better Homes Busy Day Cake into cupcakes for every school event imaginebale. Put 1 1/2 cups flour,2 tsp. baking powder and 2/3 cup sugar in a bowl. Add 1 egg, 2/3 cup milk, 1 tsp vanilla and 1/4 cup very soft (not melted) butter. She stirred it up with a wooden spoon or her hand mixer (she only used the Kitchen Aid for certain things...) poured it into a greased baking pan (square or round) and baked it for 20-25 mins at 350. Then you can trick it out however you want. Saving 3 minutes making a cake just isn't worth what you give up in flavor and I can't even discuss canned frosting.

Ian is correct; it is widely known that the best lobster roll IN MAINE is Red's.

They wouldn't have been stealing the idea from that putz Guy Fieri! At most they would have been stealing it from THE RESTAURANT a PRODUCER found for Fieri to PROFILE. I'm sure many other places serve breakfast pizza (didn't Otto have a couple for a while?) Likely this is just the result of McNally's preference to offer breakfast, lunch and dinner at his joints and this one serves pizza.

can't wait to make this...looks yummy

My turn, my turn! OK. So. Do you know what happens to hard boiled eggs when you put them in the pot and completely forget about the; as in I went shopping for 3 hours? Well, they explode. But I mean EXPLODE and they take everything in the vicinty with 'em. I was picking up egg shrapnel for months, the pot was ruined, etc.
I'm a pretty good "canner" but last summer I thought I would try and impress a friend by canning some rhubarb, as it is her favorite thing. So I saw a recipe on Martha and made these beautiful jars with little gingham cloth covers and handmade labels and I was proud dammit! But, ya' see thing is, rhubarb is very thick and you have to make damn sure you get out all of the air bubbles before you process it. Sadly, I learned this much later and I didn't take out ANY of the air bubbles. I gave away the jars to friends and my one friend who was going back to LA put it in her suitcase ...yup. I"m happy to report that at least it was in a Fed Ex bag and didn't go all over but everyone who got a jar experienced a similar, yeasty smelling, frothing fate.
But that salad spinner, that was nuthin'!

First of all, this clip has been floating around the internet, via e-mail, for AGES. Also, green jello? How could you not know the phrase "solid?" As in, that's solid, man. Or, could you do me a solid? I mean, c'mon....

One month? Crazy. Also, there's a much better way to freeze it that my friends call my "patented bacon freezing method." Cut a long piece of plastic wrap and lay down a slice of bacon 2 inches from edge. Wrap the edge up and over the slice then lay down a slice on top of that. Roll it over and lay another slice down. Keep laying down slices and rolling until you need more plastic wrap. The whole thing will be like a bacon accordian. Seal up the ends and place the packets in a plastic freezer bag. When you need bacon just pull the plastic wrap open and pull the slices away one at a time. Really, it works great and works for chicken cutlets, as well!

She OBVOUSLY meant commenters and not bloggers.

Love no Pudge! It calls for vanilla yogurt but I always use no fat Total with a teaspoon of really good vanilla and they come out great!