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Cook the Book: 'Bite-Size Desserts'
A little bite of sharp cheese.
Cook the Book: 'What We Eat When We Eat Alone'
Almost always eggs. Poached with lots of pepper on top of a green salad. Scrambled and wrapped in a burrito. An omlet with sharp cheese. Soft boiled with toast sticks. Eggs are the perfect eat-alone food.
Cook the Book: '660 Curries' by Raghavan Iyer
Strange -- I don't remember my first encounter with Indian food, either. I know it must have been after I left for college. Now I'm sad that I don't remember my first saag paneer, chicken tikka, or salty lassi!
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Cook the Book: 'New Classic Family Dinners'
Homemade pizza. So easy. So satisfying. So many variations. We're all so much happier on pizza night.
Cook the Book: 'Bite-Size Desserts'
A little bite of sharp cheese.
Cook the Book: 'What We Eat When We Eat Alone'
Almost always eggs. Poached with lots of pepper on top of a green salad. Scrambled and wrapped in a burrito. An omlet with sharp cheese. Soft boiled with toast sticks. Eggs are the perfect eat-alone food.
Cook the Book: '660 Curries' by Raghavan Iyer
Strange -- I don't remember my first encounter with Indian food, either. I know it must have been after I left for college. Now I'm sad that I don't remember my first saag paneer, chicken tikka, or salty lassi!
Meat Lite: Chickpea, Chicken, and Tabouli Salad
Let the chicken breasts cool -- at least part way -- in their cooking liquid. If you pull them out still hot, they'll shed all their liquid and get dry and yucky. Also, remember to keep the water truly below the boiling point -- 212 degrees. Poached chicken is yummy. Boiled chicken is not.
Cook the Book: 'Canal House Cooking, Vol. 1'
saltibarsciai! Cold beet and kefir soup, served with boiled potatoes and eggs.
Cook the Book: 'The Barcelona Cookbook'
Finnish "tapas" in Duluth, Minn! http://www.kippis.us
Cook the Book: 'L.A.'s Original Farmers Market Cookbook'
Dina's (Deanna's?!) hummus at the St. Paul Farmer's Market!
Cook the Book: 'Modern Spice'
Japanese! So healthful. So complicated. So far from what I usually cook...
Cook the Book: 'Endangered Recipes' by Lari Robling
Falling asleep in the car on the way home after massive bowls of ice cream at Kimball's.
Is Artisanal, Handmade Food Always Better?
Won't it be nice when a piece like this is totally irrelevant? When handmade, small-batch, from-the-source products are so widespread and easy to find that we stop referring to them collectively as anything at all -- good or bad? When we would say to Future Ed, Duh, of course some are going to be good and some bad; look for the good ones!
What is your "give up" meal?
There are lots of times when I would like to give up and eat cereal or popcorn, but I've got three other mouths to feed and two of them still need to learn about eating decent meals. But, wait: cereal and popcorn aren't all that different from my usual give-up meal -- spaghetti with grated cheese. Maybe the kids really need to learn about giving up in style.
Cook the Book: 'Ten'
I had strong cravings when I was pregnant: Must have a bologna and cheese sandwich NOW! Must have an egg roll NOW! But I never needed to go very far to satisfy them.
I do remember quite fondly the lengths we went to in Estonia to make a proper American Thanksgiving dinner -- no compromises! no cheating! Among the best I've ever had. And that was where I learned to bake pita and bagels, because if I wanted those, I had to make them.
Cook the Book: 'Beyond the Great Wall'
I was reporting a story on a remote Russian fishing village, reachable only by ferry, once a day. I slept in the abandoned school, with my elbow flung over my face all night to keep the mosquitoes from eating me alive. It was hard to get anyone to talk to me, but just as I was leaving, an old man chased me down and pressed two newspaper wrapped bundles into my hands: fish he had smoked himself.
Cook the Book: 'Kneadlessly Simple'
Dense Finnish rye bread. Very satisfying.
Cook the Book: 'Almost Meatless'
Weeknight Pasta Bake: Pasta with tomatoes and cheese and whatever veggies are in the fridge. Plus bacon if we've got it.
Pumpkin Orzo with Sage
Now I'm embarrassed: 3 cups of broth and 3 cups of WATER. Carry on.
Pumpkin Orzo with Sage
I'm confused: You boil the orzo in 3 cups of broth and 3 cups of milk and then you drain and discard 6 cups of precious food? Unless I'm misunderstanding the recipe, that's extraordinarily wasteful.
'Top Chef' Season 5, Episode 7: Toby Young Rocks
I have to add my dislike for Toby Young. Tom Colicchio and Gail and even the French dude (hey, could he stick around and be the permanent judge?) know their food and take their jobs seriously. Toby was just throwing out cliches in a poor Simon Cowell impression. I had to laugh when he opined oh so seriously that the fennel added a real licoricey undertone. Oh, really? That's astute.
Cook the Book: 'Into the Vietnamese Kitchen'
Cook with eggs from my own chickens! (Must get chickens first.)
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
Fortunately it's not just a memory, but something I get to experience every weekend: Watching my 3-year-old son work his way through as much of a pound of bacon as he can manage. I realized how seriously he took this task once when he looked up and said, "Somebody's got to help me eat all this bacon!"
Cook the Book: 'The Bon Appétit Fast Easy Fresh Cookbook'
Homemade pizza. With dough made the night before, it's super fast.
Serious Eats Gift Guide: Books For Young Foodies
I loved The Hungry Thing when I was little -- another food-related book.
Holiday Giveaway: Zingerman's Praise the Lard Gift Box
My favorite pork memory: We're at a buffet dinner in our synagogue. My 3-year-old son watches other people come back to the tables with their plates and inquires hopefully, "Mama, mama, what is that pink stuff on their plates? Do you think it is BACON??"
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
Spaghetti tossed with a fried egg makes the best comforting dinner. Bitten has become a daily must-read for me.
Cook the Book: 'New Classic Family Dinners'
Spaghetti with meatballs and chunks of Italian sausage in a smooth garlicky red sauce, caesar salad with homemade garlic croutons, warm crusty Italian bread with butter, a nice barolo, and lemon cheesecake for dessert.
Cook the Book: 'New Classic Family Dinners'
fajitas, hands down.
Cook the Book: 'New Classic Family Dinners'
Layer sauerkraut in a casserole dish, place pork chops on top and season (I use cracked black pepper, garlic powder and smoked paprika), cover with lid or seal with foil, bake in 400 degree oven for 45 minutes. I like to make mashed potatoes with it, but have also just done steamed veggies on the side.
Cook the Book: 'New Classic Family Dinners'
Grandy's roast beef, carrots, and mashed potatoes
Cook the Book: 'New Classic Family Dinners'
Mom's from-the-Campbell's-can versions of Chicken a la King and Beef Stroganoff!
Cook the Book: 'New Classic Family Dinners'
Mom's homemade lasagna, bread, and apple pie.
Cook the Book: 'New Classic Family Dinners'
Coming from a Turkish household, my favorite family dinner is mercimek çorbasi (lentil soup) with köfte (ground beef/meatball-like patties), domatesli pilav (tomato rice), and yogurt.
Cook the Book: 'New Classic Family Dinners'
Favorite family dinner would have to be my childhood birthday meal of Earl Abel's fried chicken and black bottom pie.
Cook the Book: 'New Classic Family Dinners'
Sauerbraten and homemade sides.
Cook the Book: 'New Classic Family Dinners'
Really anything, as long as it's accompanied by family and laughter. We often have shrimp scampi in the summer and a roast with Yorkshire Pudding in the winter....mmm.... :)
Cook the Book: 'New Classic Family Dinners'
Our favorite family dinner is Homemade Lasagna with a green salad and homemade yeast rolls.
Thank you so much for the chance to win.
Cook the Book: 'New Classic Family Dinners'
spaghetti and meatballs
Cook the Book: 'New Classic Family Dinners'
We called it "chicken and glop", but it was chicken and rice. How did my mother put up with us?
Cook the Book: 'New Classic Family Dinners'
It depends on the weather for me, but at this time of year it's roast chicken, mashed potatoes, peas (homegrown, please; frozen peas from the store are inevitably overripe), green salad, and pie.
Cook the Book: 'New Classic Family Dinners'
meatloaf and mashed potatoes!
Cook the Book: 'New Classic Family Dinners'
My favorite family dinner would have to be posole. We have it every christmas eve with fresh tamales and it is sooo good.
Cook the Book: 'New Classic Family Dinners'
Gosh, my favorite family dinner!? That's hard . My family is full of great cooks so I guess it has more to do with the atmosphere. So then I would have to go with Christmas eve dinner. 14 cousins plus 16 Aunts and Uncles all eating and drinking and being merry. Usually there's a goose (which doesn't hurt) and floating islands for desert. super yummm, it warms my heart just to think about it.
Cook the Book: 'New Classic Family Dinners'
ribs. lasagna. soup. anything my mom makes
Cook the Book: 'New Classic Family Dinners'
Our favorite comfort food is mapo tofu - spicy and warming - over rice with some sauteed greens. Something about one bowl foods you can hold in your hand do it for us...
Cook the Book: 'New Classic Family Dinners'
Pasta with meat sauce and bread!
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Cook the Book: 'New Classic Family Dinners'
Boring but comforting - an overly stuffed tuna salad sandwich, on wonderful crusty rye bread, a slight smear of mayo, crisp iceberg lettuce, juicy tomato, cut in half please.
Cook the Book: 'New Classic Family Dinners'
Irish Coddle. A big pot, almost stew but with not quite enough liquid, of potatoes, bacon, sausage and onion. Gets you fattened up for hibernation season.
Cook the Book: 'New Classic Family Dinners'
barbeque salmon and broccoli slaw, mom's favorite summer specialty
Cook the Book: 'New Classic Family Dinners'
One of my favorite family meals is banh xeo. They're savory, yellow crepes and having all sorts of people in my family through marriage, some being born in Vietnam, some being born here, etc., my mom gets a lot of different requests as to what to put in them. First she makes the vegetarian kind for those folks then regular Americanized ones then the hardcore ones.
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Homemade pizza. So easy. So satisfying. So many variations. We're all so much happier on pizza night.