Serious Eats - seriouseats.com

This granola is so good, I started eating it while it was cooling in the pan. I used oats, sliced almonds, pepitas and sunflower seeds, agave nectar instead of honey, and Penzey's baking spice. Just sweet enough, and fantastic on top of vanilla yogurt and fresh blueberries.

I find it disruptive to have servers repeatedly snatching empty plates off the table every time they pass by. Let everyone finish their salad in peace! I sometimes wonder if the kitchen is short on dishware. And I agree with simon, "Are you still working on that?" is a pet peeve - if you must ask, how about "May I take your plate?"

One of my family's favorite side dishes is sauteed spinach topped with raisins and toasted pine nuts.

The question asked was whether "we have to entice kids to eat apples by cutting them into strips and making them look like french fries." While I have a lot of problems with the execution of this idea, I have none at all with the concept.

Since when is serving food in an unusual, interesting or amusing way, or in a way that "entices", a bad thing? We see pictures on SE every day of food made to look like something else. It's fun. Kids are more likely to want the apples if they're presented in a way that appeals to them.

Cafe Pasquale in Santa Fe is one of my all-time favorite restaurants, for breakfast, lunch or dinner.

You can definitely make a similar recipe with fish sauce. My family loves
this one.

I'm not a big dairy fan - and I've never heard of Panna Cotta - but this recipe is intriguing and fits both my weightloss and healthy eating criteria!

I'm wondering if I can sub for the buttermilk, since it's not an ingredient I normally use. Would powdered buttermilk work in this recipe?

I received an egg-cooker as a gift years ago. Mine is white plastic, looks like a chicken, and "clucks" (OK, makes a poor imitation of a cluck) when the eggs are done. You can see a similar one here.

I don't know why using this makes me lazy - instead of repeatedly checking for the exact moment the water comes to a rolling boil, a la Shirley Corriher, I can be off doing something else!

This morning Mario cooked broccoli rabe with onion, garlic and crushed tomatoes and served it as a simple pasta sauce :

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22684,00.html

For the past 20 or so years we've hosted a big organized potluck seder with family and friends, usually around 20 people, a few of whom are not Jewish.

I don't change over my kitchen, throw out all the chametz, or eat only foods with the KFP label, but I do avoid bread, cake, pasta etc. and try to eat more basic, less processed foods, as I believe that part of the message of Passover is to be aware of and reduce excess.

I use a 3:2 matzoh:egg ratio. A matzoh brei made with 3 matzos and 2 eggs = breakfast for 2 people at my house. Break up the matzos in a large bowl, cover with hot tap water and let stand a minute, until it begins to soften, then drain. Mix in eggs, salt and pepper to taste. Melt a little butter in a large nonstick skillet, add matzoh mixture and cook over medium-low heat until brown on the bottom, around 10 minutes, then flip it and cook until the bottom is brown.