Does anyone have a good vegetarian lasagna recipe? Something straightforward (no butternut squash, etc.)...it's for my sister's birthday!
Due to my CSA, I am now running a special on carrots in my house. I'd like to make a carrot soup, but not a high fat, cream-filled one. I know there's a way to make a soup taste and feel creamy without the use of cream, but I can't remember! Can anyone help?
So, I have all this fab leftover cran-orange relish from Thanksgiving, and I think it could make a really tasty pan-sauce for some pork chops I have.
What do you think:
-Cook pork chops
-deglaze pan w/white wine
-saute chopped shallots
-add cran relish and some veggie stock
I feel like I'm missing something....thoughts?
Does anyone have a good recipe? I'd love to make some this afternoon...
When I was in Elementary School (a looooong time ago), one of my teachers handed out tea candy for the Chinese New Year. It tasted like a cup of strong, well-sweetened black tea, the kind they serve at Chinese restaurants.
Since then, I have been searching for something similar. The search hasn't been constant, obviously, but every now and then I get such a craving for it!
Does anyone know what I'm talking about? Do any of you know where I could find it, either online, or in NYC's Chinatown?
Thanks, Serious Eaters!
We're moving into a new place in 2 weeks, and the stove is a KitchenAid Superba convection oven. I'm pretty excited about it because a) it has to be better than the piece of crap we have now, and b) I've never had a convection oven before.
Do any of you have a convection oven? What do you use it for?
I'm moving in a week, and, due to some unforeseen circumstances, we have to live in a hotel for a week before we move into our new place.
Meanwhile, I'm getting my weekly farm produce delivery tomorrow, so I have less than a week to use it all up!
I'm not worried about the veggies, I can incorporate those into dinner, but the fruit concerns me- 2 kinds of plums, nectarines, peaches, and apples!
Normally I would be thrilled, and would get to canning, but...
Any recipes that won't make me gain 100 pounds this week?
So during that whole Grape Soda discussion on S/E, someone mentioned how pizza places used to have those grape drink/fruit punch dispensers...I had totally forgotten!
Now I have a severe craving, and I have no idea if it can be quenched. Does anyone know of a pizza place that still has those machines? In Manhattan, preferably, but I think I'm willing to take a subway ride at this point...
Does anyone have a good recipe for a peach tarte tatin?
Hey all...I'm looking for something to do with tomatillios that isn't salsa...any ideas?
I bought some mascarpone to use with grilled peaches, but we wound up just eating them sans grilling...Now I have a big ol' tub of mascarpone with not a clue of what to do with it. Any ideas? I'm open to savory ideas as well, please!
I mean obvs I should get pizza, but what else? Are there any standouts? Apps? Salumi? Cheeses? Salads?
Thanks serious eaters!
So I bought a pork shoulder roast, and I'm not really sure what a delicious way to prepare it is. I'd like to slow roast it, and I'd like the leftovers to become tacos, but other than that, I'm stumped.
Help me Serious Eaters, you're my only hope!
(She says doing her best Princess Leia impression)
I've been really into making jam recently, and I'd like to branch out and start making apple butter.
Here's my issue - the apple butters I buy from the store (Tap'n Apple, most of the time) have two ingredients; apples and apple cider. The recipes I see for apple butter all call for TONS of sugar and some even call for applesauce or vinegar (gross!).
Anyway...does anyone have a recipe for making apple butter that's only apples and apple cider? I don't care how long it takes to make it, I love slow-cooking food projects.
Once again, thanks for your help!
So..you're making a recipe from a book (or a website, etc) you've made a thousand times, only, when you make it (every time you make it), you substitute some of this for some of that, and you leave out something else entirely. Then, you think that one ingredient is better chopped up than whole, and you cook it at a higher temp for a longer time, etc...you get the idea.
I have more than a few recipes like that and my BF says that they're now "my" recipes, but I say that it's still the book's, and I just made some changes. I have plenty of recipes that I created from scratch, and I don't think the aforementioned ones count.
What do you guys think? At what point does it go from being the book's recipe, to your own original recipe? Does it ever?
I bought some fresh mint at the store the other day because it looked and smelled so beautiful...Now I can't think of what to do with it other than make tea.
I'd like to make something savory with it (not dessert), and I don't drink so not a mint julep...I know you guys have great ideas, help me solve my minty dilemma, please!
I've been going through a cupcake phase, and I'm trying to find the perfect vanilla frosting.
I don't like a really buttery buttercream, and I'm not sure that that's what I'm looking for anyway. I like a fluffier frosting, one that doesn't leave a sort of greasy film in your mouth.
I'm looking for something along the lines of Podunk's or Sugar Sweet Sunshine's in NYC, if that helps. Not along the lines of Crumbs.
Let me know if you need more info...I'm still a bit of a novice with baking so I don't know all of the frosting/icing names :-(
Thanks for your help!
Does anyone have a good recipe for spelt muffins, ideally with berries? I've seen some on the internet, but I don't want to make them vegan, I just want to sub spelt for the wheat, and maybe use agave as the sweetener.
I was reading an interview with Paula Deen and she was saying how she made a caramel cake (or something) and it made her boyfriend propose. I feel like I've heard a lot about various dishes that have the ability to make a man propose. Not that I need the help, but I'm curious as to know if anyone here has a dish like that.
So, I'm having guests over for dinner tomorrow night and I had the menu all planned when I find out that they don't like onions (or peppers)! I'm starting to doubt their sanity!
I was gonna make this tasty faux risotto, but it's not much of anything without the onions (or shallots). I don't want to make plain rice or quinoa. I know there are tasty grain side dishes to be made, but I'm blanking. Help!
BTW, I'm making a garlicky roast-chicken dish for the main, so nothing with garlic, either :-(
OK, so since I couldn't find a butcher doing fabrication classes out here, I decided to ask my butcher if he would do them. He loved the idea, but he wants me to think of what the classes would teach.
Obvs there should be a class on how to fabricate a whole chicken, but what else should there be? What beef and pork? What would be your dream classes to get from a butcher?
Hi guys...So I'm making a ham for xmas dinner (like the nice jewish girl that i am), but I've never made a ham before (again, the nice jewish girl thing)....does anyone have a killer recipe? I'm trying to do an English xmas thing, if that helps....Thanks!!!
BTW - In case anyone was wondering, I decided to make rosemary-garlic chicken breasts (bone-in, skin on) on top of a french lentil salad with roasted asparagus with parm cheese and lemon zest for that dinner for the foodies who didn't eat red meat...not the fanciest, but good, solid food...sound good?
I'm having a dinner party next week, and the guests of honor are new friends of mine (I've recently moved) who have never tasted my cooking before. They're also the guests of honor because they are very well connected in town, specifically with the foodie community here and I'd eventually like to get a personal chef business going. Anyway...I was all set to make them my super fantastic pork chops that everyone loves and make a beautiful presentation, when they informed me that neither of them eat red meat. So, I've been going through my recipes and, although I have some very delicious pasta and chicken dishes at my disposal, I really don't feel like any of them really knock it out of the park. Can anyone help, please?
BTW - fish is also out of the question since my boyfriend won't eat it.
Thanks in advance!
So...We're having a guest over for lunch tomorrow, and I'd like to make use of the leftover pork roast that I'll have after tonight. I'm already making David Lebovitz's lentil salad and I'd like to make some sort of pork sandwich that's a good accompaniment...any suggestions? Thanks!
So I went a little crazy at Costco the other day and bought a huge sack of limes...I use them in drinks, but it occurs to me that I am now overstocked with limes...Does anyone have suggestions on how I could use them (besides limeade, and putting one in the coconut and shaking it all up)?
Yesterday, Lia mentioned a chicken-wing tattoo and then got to wondering aloud: "Do you think any Serious Eats readers have food tattoos?" "Beats me," I said. "How 'bout a QotD?" So, readers: Anyone? Anyone even consider it? It's not like...
I'm on a strict budget because I'm perpetually broke, but I still try to make good food choices when grocery shopping. Just because I have a limited food budget, doesn't mean I can't eat well. There are certain food items...
i have 27 yr.old niece who is getting married in june and i want to get her a really good cookbook. she has been practicing with recipes that friends and family have given her but, i wanted to gift her...
So..you're making a recipe from a book (or a website, etc) you've made a thousand times, only, when you make it (every time you make it), you substitute some of this for some of that, and you leave out something...
Over the years, I have often heard people say certain foods are aphrodisiacs. Like oysters for example. Do you believe there are foods that truly make you want to do the wild thing? Tell us what they are! It's spring...