Im going to be in Paris at the end of the month with my husband and two young adult children. I'm kind of paralyzed by all the choices and websites. Looking to crowd source 3 dinners. Mostly looking for bistro type places, more rustic, (think Diner or Marlow and Son as opposed fancy, modernist cuisine.) Are there any places that really stick out for you, my SE guru's? TIA
Going to Austin the beginning of November for a long weekend. I'm going to follow some of the recommendations on this site about food trucks, etc, but I'm wondering if anyone has other suggestions. TIA
My son just returned from South America with a huge jar of Dulce De Leche. Besides drizzling on ice cream, any other suggestions?
I have a wooden salad bowl that has turned rancid on me. It was seasoned with vegetable oil, but now it just smells bad. Any suggestions on how to restore it?
Quinoa, chickpeas, and shrimp are flavored with harissa and topped with crunchy cucumbers. Finished with some lemon and cilantro, it makes a quick and easy meal that comes together in less than 30 minutes, with minimal prep work to boot.
Chef Shai Zvibak soaks his dried chickpeas overnight, rinses them, then simmers them with baking soda "to accelerate the cooking" for five or six hours. He purées them with tahini—no olive oil—and some spices he brings over from Israel. He tops the finished hummus with warm spiced chickpeas, starchy fava beans, or spiced ground beef. Then he does it again two hours later.
His Local 92 is an East Village hummus bar with aspirations beyond a hummus bar. There's a wine and cocktail list, appetizers, entrées of schnitzel and meatballs and fish. The roomy, casually pretty interior is a far cry from most of the city's cramped hummus and falafel shops, including Zvibak's own attractive but slender Hummus Shop on the Lower East Side. But it's the hummus, indeed made every two hours so it's always fresh, that keeps me coming back.
Anyone else love pesto as much as I do? This is an easy weeknight meal that can be thrown together quickly with just a few ingredients.
A good piece of salmon doesn't need much, in my opinion--I'm often happy with a sprinkling of salt and pepper and a beautifully caramelized exterior. So often, marinades with Asian flavors tend to overwhelm the flavor of fish, so that it's essentially a canvas and nothing else. Too much soy sauce and toasted sesame oil and everything pretty much tastes the same to me. Thankfully, that's not the case with this recipe.
Note: Read about the science behind the wings here....
I love peanut butter, I love meat, but for some reason if the two were put together, it's not going in my mouth. It came time to crush this peanut sauce aversion into oblivion, and these beef satay skewers did just the trick.