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From Serious Eats

Goodbye, Dumpling

Losing a beloved pet is always hard, but losing them without warning, and at such a young age, is just cruel. I'm so sorry for your loss.

From Recipes

The Crisper Whisperer: Winter Crudités with Marcella Hazan's Bagna Cauda

Love it. I also love to serve just-cooked fingerling potatoes, halved lengthwise, as well as these tiny little jewel-colored carrots we get at our farmers' market (trimmed, blanched, and halved lengthwise, if large).

From Serious Eats

Meet & Eat: Chef Matt Jennings, of Farmstead and La Laiterie in Providence, Rhode Island

A local treasure, this one, as passionate and talented a chef as they come, and a damn nice guy to boot.

From Serious Eats

Providence, Rhode Island: 5 of the Best Dishes

Nice to see a well-deserved shout-out to La Laiterie and New Rivers, truly among the best of the best in a city filled with great dining destinations.

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From Drinks

Cocktail 101: Eggs in Cocktails, Part 2

From Drinks

Cocktail 101: How to Use Eggs in Cocktails, Part 1

From Drinks

From Behind the Bar: On Vodka Sodas and First Dates

From Recipes

Brandied Cocktail Cherries

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From Serious Eats

Goodbye, Dumpling

Losing a beloved pet is always hard, but losing them without warning, and at such a young age, is just cruel. I'm so sorry for your loss.

From Recipes

The Crisper Whisperer: Winter Crudités with Marcella Hazan's Bagna Cauda

Love it. I also love to serve just-cooked fingerling potatoes, halved lengthwise, as well as these tiny little jewel-colored carrots we get at our farmers' market (trimmed, blanched, and halved lengthwise, if large).

From Serious Eats

Meet & Eat: Chef Matt Jennings, of Farmstead and La Laiterie in Providence, Rhode Island

A local treasure, this one, as passionate and talented a chef as they come, and a damn nice guy to boot.

From Serious Eats

Providence, Rhode Island: 5 of the Best Dishes

Nice to see a well-deserved shout-out to La Laiterie and New Rivers, truly among the best of the best in a city filled with great dining destinations.

From Serious Eats

Market Scene: Pawtucket Wintertime Farmers' Market in Providence, Rhode Island

I don't know how I missed this! The Wintertime/Springtime Farmers' Market in Pawtucket is truly a gem. We visited the very first "off-season" market back at AS220 when we were scouting out Providence before we relocated from Brooklyn, and it has been so wonderful to see the market grow over these last three seasons.

From Recipes

Dinner Tonight: Skillet Macaroni and Cheese

Thanks, Blake! High praise coming from you, and I'm so glad you liked this.

From Serious Eats

Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass

I'm so sorry for your loss. He sounds like he was a wonderful part of your family who will truly be missed, but remembered forever.

From Serious Eats

In Great Ideas: Breakfast Polenta

I had left over polenta for breakfast twice this week. I always make extra when I cook it up for dinner just so there are leftovers! Kept mine savory, though, with grated parm and lots of hot sauce. I'm not a huge fan of the sweet stuff.

From Recipes

Dinner Tonight: Black Bean and Kale Tacos

There's a similar recipe I found in a magazine a while back from Rick Bayless for tacos stuffed with sauteed greens, and it has become a real favorite in our household. It's a nice change of pace, and really does make for a filling meal. This version looks wonderful.

From Serious Eats: New York

Market Scene: Union Square Greenmarket

I love chive blossoms in omelets or scrambled eggs, with goat cheese or a little creme fraiche. And sorrel makes great pesto.

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

We've done a bit of this already, but this year I am determined to can whole tomatoes, sauce and puree, plus tomato and tomatillo salsas, fire-roasted peppers of all types, pickles, saurkraut, and my husband's Bourbon-soaked cherries. We cure and freeze things as well, but we're short of space in the fridge and freezer!

From Recipes

Dinner Tonight: Mackerel with Currants

I love it simply roasted or sauteed with potatoes and greens and served with harissa or romesco or some other zippy sauce, OR marinated with garlic, ginger, lime juice, tamari - like I posted here:

http://www.lastnightsdinner.net/2008/07/11/gone-global/

From Serious Eats

Vodka the Secret to Foolproof Pie Dough

My husband prepared this last night (using all butter and omitting the sugar) and it was FANTASTIC. It was the first pastry dough recipe we've made with our new food processor, and I doubt we'll test any others (though he does want to experiment with combining butter and home-rendered lard).

From Serious Eats

What's Your Go-To Weekday Breakfast?

I have a rotation because I get bored easily. :)

+one egg, cheddar and tomato on toasted multigrain bread
+Greek yogurt with walnuts and honey
+cottage cheese or a hard boiled egg and a glass of vegetable juice (I prefer Knudsen Very Veggie, but V8 will do in a pinch)
+ricotta from Saxelby's with apricots, pine nuts and a drizzle of balsamic

I love oatmeal but I generally only eat it during the cooler months of the year. When I do I dress it up with blueberries and almonds, or butter and sea salt, or a few dashes of hot sauce, or a little grated sharp cheese.

I drink iced Earl Grey in the summer, hot tea the rest of the year. I'll occasionally have coffee with milk instead. And I drink a ton of water.

From Talk

Rainy day food?

Tomato soup and a grilled cheese sandwich is one of my comfort-food fallbacks.

From Serious Eats

Real Women Eat Steak; Why Can't I?

Geez, articles like this make me really happy I'm not dating anymore. :D

The night I met my husband (at the wedding of a mutual friend), I ate steak. I ate steak frites on our first date (not to impress him, but because it was what I wanted) and I have since shared and enjoyed countless steaks, burgers, pork and veal chops with him. We do tend to eat lighter dinners during the week (at least one meatless and seafood 2-3 times a week), but we look forward to indulging on the weekends.

Ed, I definitely think there's a place in a healthy diet for red meat (and if you go with grass-fed, you get the benefit of heart-healthy omega-3s). Hopefully your wife will come around. :)

From Drinks

Vermouth: Your Liquor Cabinet's Neglected Child

Vermouth is an essential in our household for both cocktails and cooking. And there's nothing like a Vermouth Cassis this time of year.

From Talk

Childhood, Part II. What did you hate then that you love now?

Like klg19, raw tomatoes and peas were the two things I hated most as a kid - and which I can't get enough of now! Quality is everything, isn't it?

From Talk

Best Foodie Town Between the Coasts?

I was born and raised in Detroit, and besides my family, the food is what I miss the most - Evie's Tamales, Kowalski kielbasa and other delicious Polish food in Hamtramck, the Mongolian Barbecue in Royal Oak, and of course the almighty Coney. I have yet to find Greek or Middle Eastern food as good as the stuff I got back home. And I'm sorry, but while local corn is great, it pales in comparison to Michigan sweet corn. :)

From Talk

Best Dumplings in NYC?

Definitely Fried Dumpling on Allen Street between Delancey and Broome. Their dumplings and pork buns are addictive.

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Recent Favorites

From Drinks

Cocktail 101: Eggs in Cocktails, Part 2

From Drinks

Cocktail 101: How to Use Eggs in Cocktails, Part 1

From Drinks

From Behind the Bar: On Vodka Sodas and First Dates

From Recipes

Brandied Cocktail Cherries

From Drinks

Cocktail 101: How to Make Brandied Cherries

From Drinks

Cocktail 101: How to Make Cocktail Onions

From Drinks

Cocktail 101: Decorative Garnishes

From Serious Eats

7 Mac and Cheese Recipes We Love for National Macaroni Day

From Drinks

Cocktail 101: Tools You Do Not Need

From Drinks

Cocktail 101: How to Make Shrub Syrups

From Drinks

Cocktail 101: Knives You Need for Making Drinks

From Serious Eats

Kitchen Tricks: Squeeze Bottles with Built-in Recipes

From Drinks

Cocktail 101: How to Conduct a Spirits Tasting

From Drinks

Cocktail 101: How to Crack Ice

From Drinks

Cocktail 101: How to Rinse a Glass

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The Serious Eats Guide to the Best Boxed Wine

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Cocktail 101: All About Orange Bitters

From Serious Eats

Chinese Appetizer Recipe Week: Fried Dumplings

From Drinks

Cocktail 101: All About Bitters, Part 2

From Drinks

Cocktail 101: All About Bitters, Part 1

From Drinks

Cocktail 101: All About Ice

From Drinks

Cocktail 101: How to Make and Use Flavored Simple Syrup

From Drinks

Cocktail 101: How to Make Simple Syrup

From Drinks

Cocktail 101: The Best Way to Rim a Glass

From Serious Eats

Boston: Bondir Sets High Standard For Seasonal New England Cuisine

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About Jennifer Hess

Website: http://www.lastnightsdinner.net

Location: Providence, RI

About:

Favorite foods: Cheese, garden tomatoes, seafood in any form

Last bite on earth: my Grandmother's chicken soup