Every meal that we have together.
I'll have to say a bloody mary, a win for the new year.
BLT with garden tomatoes!
It would be the Turkey. I sure would love a thermapen!
With eggs and toast. Coffee and orange juice on the side.
onions and garlic, for sure!
with eggs and toast in the morning!
My fave would be PB with peach jam on Oregon Hazelnut bread. More than likely, if I am going to eat PB I have it with tomato soup on white bread. Very good when dunked into the soup.
I love bacon any way at all! Fried-with shrimp-BLT-potato soup... on and on and on!
With fruit and cheese.. oh,and wine
My own backyard.
An old pasring knife that I inherited from my Mother in Law. She used it so much that it is worn down to a thin blade from sharpening. It always brings fond memories of meals that we shared.
No BBQ place here, but, I do love to BBQ.
Chocolate with Almonds or peanuts!
It seems that I have just canned some chicken in my new KitchenAid skillet! I was poaching some chicken in an 8 inch skillet (stainless steel w/ silicone and glass lid) I grabbed a lid that looked like it fit, but apparently belonged to the stockpot. Wow, it created a vaporlock and I cannot get the lid off. I have tried heat, cold, and brute force. Any suggestions?
I have a friend who is ill, as a result he has a medical marijuana card. I have made the ever popular brownies. Made some clarified butter with some the other day, what to do that would be palatable and comforting, also packed with some serious nutrition. Any ideas?
Kringles can be filled with fruit or nuts. Cherry, apple and almond are popular and traditional fillings. More
Hey all, Is anyone here on one of these? I've been doing some cooking for a woman on an anti-inflammatory diet, and it's pretty hard to find great recipes. Any suggestions out there for anti-inflammatory cooking?... More
[Photographs: Adam Kuban] This is my go-to recipe for homemade bagels. It's adapted from Bernard Clayton's Complete Book of Breads. Clayton, in turn, got the recipe from the folks at the now-defunct Jo Goldenberg's, the famous Jewish restaurant and delicatessen... More
I'm not going to call these French bread or baguettes, because they are neither. What they are, though, is good. My secret weapon, semolina flour, adds a richness to the bread that I love. These are softer loaves. Still substantial, but also a bit airy. They're perfect for sandwiches—soft enough to bite into without breaking teeth or gouging the roof of your mouth with sharp crusty shards, but hearty enough to stand up to whatever fillings you choose. More
The resulting bread had a nice soft crumb, even between the closest swirls, with none of the typical smashed flat sections. I'm pretty pleased with this method. This is a great breakfast bread and makes an interesting grilled cheese sandwich, as well. More
I'm on a mission to make mac & cheese for my boyfriend's birthday next month (it's his favorite). I've tried making mac & cheese at home, but it never comes out the way I want it to. I like my... More
Despite any inauthenticity, this take on teriyaki from Mad Hungry is delicious. Allowing the salmon to marinate for half hour or so then sliding it under the broiler makes it comes out deeply flavored, moist, and tender. You can't ask for much more out of a piece of fish. More
I was putting up a bunch of these today and thought that some of you Serious Eaters might be interested in trying them. I started with five pounds of Mayan Sweet onions, peeled then sliced them thin in the food... More
These Cornmeal Biscuits with Honey Butter from Eric Ripert's Avec Eric are a biscuit-cornbread hybrid and just the kind of Thanksgiving bread that's quick enough to be totally doable. The dough comes out of the food processor moist enough to shape but thankfully not at all sticky. They're simple to roll out and shape, and out of the oven in a little over 10 minutes. They are light and fluffy with a great cornmeal crunch, and when spread with the sweet-salty honey butter, totally irresistible. More
oohhh! The best hamburger ever would be at the tavern grill when I was a kid, homemade with homemade fries.