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From Serious Eats: New York

Win Tickets to an NYC Advance Screening of 'Julie and Julia'

Without a doubt, Vegetarian Cooking for Everyone by Deborah Madison. I am no longer vegetarian, but this cookbook never fails to inspire me every time I crack it open. I love Deborah Madison's approach to simple, seasonal food.

From Talk

Airport Security checkpoints and food stories....

Apple butter. I had a beautiful jar of apple butter that had been given to me as a gift in my carry-on about 4 months ago when I was returning from a trip, not even thinking about the liquid ban. It was confiscated and I wanted to cry. But really, is apple butter a liquid? I think it's a gray area...

From Talk

Friends Arriving - Where to get Pizza?

Take them to Grimaldi's in Brooklyn! I just had visitors in town this weekend and took them there, and it was great, as usual. Don't be daunted by the line, it moves fast. Grimaldi's is right under the Brooklyn Bridge; while you're there go down to the ferry landing or up to the Brooklyn Promenade for one of the best views of Manhattan. If you have time, you can also walk over the Brooklyn Bridge.

From Recipes

Sack Lunch: Black Beans and Rice

This is really funny because I just had black beans and rice (from home) for lunch at work today. I did Cuban food for my little Oscar party last night, which of course included black beans and rice. I had enough left over for several days of lunches this week. I topped it with a little whole milk Fage yogurt (totally not authentic, but good) and diced avocado.

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Recent Posts

From Talk

I have a mozzarella baby

From Talk

Holiday Baking - what are you making?

From Talk

Food and Fiction

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Recent Comments | Response to Comments

From Serious Eats: New York

Win Tickets to an NYC Advance Screening of 'Julie and Julia'

Without a doubt, Vegetarian Cooking for Everyone by Deborah Madison. I am no longer vegetarian, but this cookbook never fails to inspire me every time I crack it open. I love Deborah Madison's approach to simple, seasonal food.

From Talk

Airport Security checkpoints and food stories....

Apple butter. I had a beautiful jar of apple butter that had been given to me as a gift in my carry-on about 4 months ago when I was returning from a trip, not even thinking about the liquid ban. It was confiscated and I wanted to cry. But really, is apple butter a liquid? I think it's a gray area...

From Talk

Friends Arriving - Where to get Pizza?

Take them to Grimaldi's in Brooklyn! I just had visitors in town this weekend and took them there, and it was great, as usual. Don't be daunted by the line, it moves fast. Grimaldi's is right under the Brooklyn Bridge; while you're there go down to the ferry landing or up to the Brooklyn Promenade for one of the best views of Manhattan. If you have time, you can also walk over the Brooklyn Bridge.

From Recipes

Sack Lunch: Black Beans and Rice

This is really funny because I just had black beans and rice (from home) for lunch at work today. I did Cuban food for my little Oscar party last night, which of course included black beans and rice. I had enough left over for several days of lunches this week. I topped it with a little whole milk Fage yogurt (totally not authentic, but good) and diced avocado.

From Talk

What do you eat for breakfast on the weekend?

I love to have a latte and chocolate croissant for breakfast on the weekend.

From Talk

Looking to get rid of high-fructose corn syrup from your diet?

I don't find it difficult to avoid as I don't eat a lot of processed or packaged foods and don't drink soda. However, I can't see how simply replacing foods with HFCS with similar foods made with with real sugar is much healthier. Paying attention to how much sugar in any form (HFCS or cane sugar) you are consuming is probably a good idea.

From Talk

Have you inherited your parents' eating habits?

Fun question. I am happy to have inherited many of my parents' food habits as they eat fairly balanced, healthy meals. My mom is a great cook, and I mostly learned to cook from her. I probably eat more fruits and veggies, whole grains, and legumes than my parents (I was vegetarian for a while and still don't eat tons of meat). I don't use many mixes, but one I cannot give up is Jiffy cornbread mix - it was an essential food of my childhood - for cornbread muffins and pancakes. I definitely feel like that is a family inheritance!

From Talk

Any thoughts: Deborah Madison's Vegetarian Cooking for Everyone?

Vegetarian Cooking for Everyone is perhaps my all-time favorite cookbook, although I'm no longer vegetarian. I find it inspiring. Even if I don't follow a recipe exactly, it gives me ideas on what foods to combine to create wonderful meals and flavors. The vegetable section is a wonderful guide to how to prepare nearly every vegetable as well as what flavors complement it. All the soup recipes I've tried (which are many) have been amazing. The barley soup and white bean soup in that book are two of my favorites that I make every winter. I think it's a book for true veggie lovers -- I have a CSA and the vegetable section is great for trying new types of produce. I happen to love Deborah Madison's style - earthy yet refined - and I think it has influenced my own approach to cooking more than any other book.

From Talk

Where can I get a good king cake in NYC?

I know that Pain Quotidien, which has locations around NYC, carried gateau des rois around the time of epiphany in early January. Although I'm assuming you're referring to the New Orleans version. Is it different than the French?

From Talk

Yucky foods of the past

I didn't start to like sushi and olives till I was about 20. I also didn't like raw tomatoes till I was a teenager.

From Talk

Corn tortillas - what's the secret?

The secret is to eat them absolutely fresh. They start to get stale when they are even a day old, and then will start to break. Fresh corn tortillas are one of the things I miss the most from living in the Southwest (much harder to find here in NYC). I also lived in Mexico, where people buy them fresh literally every day from their neighborhood tortilleria. After a day they start to dry out, then it is best to use them in enchiladas, fry them, or use them to make chilaquiles.

From Talk

DC and Arlington, VA

In Arlington, Restaurant Three and Liberty Tavern are pretty good. Both serve new American cuisine and are located the Clarendon area.

In DC, Zaytinya (Mediterranean mezze) is a favorite; also Jaleo (Spanish tapas), owned by the same chef/owner. They are about two blocks apart in the Penn Quarter area.

From Talk

Recently, I acquired a taste for _____

Sushi and olives are two things I only started to like when I was in my early twenties and my taste matured. I think those are the most recent things I've learned to love. There are lots of vegetables I thought I didn't like because I just had never eaten them growing up - brussels sprouts, beets, kale, lima beans. Since trying them, I like all these veggies.

From Talk

Favorite Food Gift to Give

This year I am making homemade stollen to give as gifts to a few people. It's one of my favorite holiday foods. One recipe makes three large loaves, so it's great for gift-giving.

From Talk

Which vegetable do you refuse to eat?

I love pretty much all vegetables except okra and raw green peppers.

From Talk

Turkey Leftovers

Turkey pot pie or turkey tettrazini are my favorite things to make with leftovers.

From Talk

What do you eat with cornbread?

Chili, of course! I've also been wanting to make some old-fashioned baked beans, which I think corn bread would go nicely with.

I've been searching for the perfect corn bread recipe for some years and always find myself coming back to the Jiffy boxed mix - it's my platonic ideal of cornbread.

From Serious Eats

Cook the Book: Vegetarian Suppers

As a former vegetarian who still enjoys eating meatless most of the time, it would be hard to name one favorite vegetarian main dish. I love hearty vegetarian meals where no one misses meat -- a rich risotto featuring a seasonal vegetable or a big pot of bean chilli with cornbread. Those are two favorite vegetarian meals!

From Serious Eats

Does Anyone Really Love Pumpkin Pie?

I am so glad to see this confession, Ed! I too have never liked pumpkin pie and wonder how people can like it. I don't feel much attachment to it, since no one in my family likes it so we have rarely had it on Thanksgiving. We stick to apple (my favorite!) and pecan. Apple pie is the pie I could not imagine Thanksgiving without.

From Talk

Midnight Munchies

Popcorn! Cooked in peanut oil on the stove and sprinkled with salt and grated Parmesan cheese. This is my favorite late-night snack or sometimes even dinner.

From Talk

Loathing Amanda Hesser

I actually like Amanda Hesser. I enjoy her food writing and found the Mr. Latte series to be endearing. David Leite did a great interview with her, partly to dispel some of the anti-Amanda Hesser sentiment among the food world. I highly recommend it.

From Talk

People just pretend to actually love macaroons, right?

I have to admit I'm puzzled by the craze as well, so I'm glad to hear others are too! I think part of the problem is I've never had a macaroon in France. The ones I've had here in the US are very sweet. I personally don't enjoy sweets that don't have some substance, so I wasn't very fond of them... guess I need to try them in Paris ; )

From Serious Eats

Does Anyone Really Love Pumpkin Pie?

I love pumpkin pie, sweet potato pie, and I will eat butternut squash right out of the rind once it's roasted. I bake pumpkin bread and pumpkin pie in autumn, not really for the holidays so much. I generally love squash. I once made pies from a squash in Peru just because it was a novelty. These squashes/gourds are so big it takes two people to carry one. It's important to remember that pies aren't just a desert - they are often the main course, filled with meats, vegetables, and spices. My family usually has pumpkin pie around Thanksgiving and Christmas, but we also get tired of traditional holiday foods. Frequently, for Thanksgiving or Christmas, we will decide to have something different at the table. Last year we had an incredible Italian dish that my father prepared for Christmas, and I smoked chicken and baby back ribs for Thanksgiving. It didn't change the spirit of the holidays at all for us. So, I guess the important thing is that you enjoy what you cook and eat during the holidays.

From Talk

I top my oatmeal with ______

I am not sure where I fit in. My favorite oatmeal is baked oatmeal that I started to have when I moved to the Pennsylvania Dutch country of southeastern PA. I can offer a recipe but more or less it is some of your typical oatmeal combinations with egg and baking powder mixed in and then baked like a coffee cake. It is hard to describe if you never had it - the oats have more texture (stay more intact) yet they stick together into a cake. Here is a basic recipe that serves about 6.

3 cups Oatmeal (old-fashioned = best texture), ¾ cup Brown sugar,
1 ½ cup Milk, 3 whole eggs, 1 ¼ tsp. Baking powder, ½ tsp. Salt
6 Tbsp. Melted butter or margarine

Mix all ingredients together. Pour into a greased 3 qt casserole dish. Bake at 350 degrees for 1 to 1 ½ hour or until center seems set and top is golden brown. Serve straight from the oven or keep it warm. Serve with warm milk.

You can add vanilla, spices, dried or fresh fruit, or about anything else folks have suggested.

From Serious Eats: New York

Win Tickets to an NYC Advance Screening of 'Julie and Julia'

For years I went to Martha's Vineyard in August and entertained
using a cookbook I bought at a local bakery--Scottish Bakehouse
Cookbook by Isabella White. I used it until the pages came unglued
and put a rubberband around it. Julia inspired me to just use a
cookbook as a starting point and create your own style. Thanks, Elaine

From Serious Eats: New York

Win Tickets to an NYC Advance Screening of 'Julie and Julia'

Mark Bittman's How to Cook Everything is the dirtiest (aka most used) cookbook in my kitchen, I always find inspiration in Tom Valenti's Soups, Stews, and One-Pot Meals.

From Serious Eats: New York

Win Tickets to an NYC Advance Screening of 'Julie and Julia'

The French Chef, of course! When we were married 38 years ago, my husband-to-be's next door neighbor gave us a Swing Way can opener and a copy of The French Chef. I have been using both all these years, but the French Chef has many more miles on it. I was 19, had never cooked and knew back then, in a very un-feminist way, that the way to a man's heart was through his stomach. It worked! I love this book and always will.

From Serious Eats: New York

Win Tickets to an NYC Advance Screening of 'Julie and Julia'

Urban Italian: Simple Recipes and True Stories from a Life in Food, by Andrew Carmellini. I'm a vegetarian, but there are still plenty of recipes for me to try. I repeatedly take it out of the library. Please, someone buy me this book for Christmas!

From Serious Eats: New York

Win Tickets to an NYC Advance Screening of 'Julie and Julia'

An autographed copy of Craig Claiborne’s New York Times Cookbook. One evening after a school dance, friends descended on my parent’s home and one of them piped up, “Where’s the eggs benedict?” I popped into the kitchen and shortly produced something resembling poached eggs with Hollandaise. (One egg never made it past the side of the stove.) From that first effort, I prepared several other winning recipes like Knockwurst in beer. Fast forward 15 years and dozens of other cookbooks and I am co-author of Passport to New York Restaurants and auction correspondent for Wine Spectator.

From Serious Eats: New York

Win Tickets to an NYC Advance Screening of 'Julie and Julia'

My favorite cookbook is the 1950's edition of the Betty Crocker Cookbook. It has wonderful recipes for baking, especially cakes. Although there is a "revised, modern" Betty Crocker Cookbook, the 1950's edition was reissued unrevised some years ago. It's worth getting if you like real American home-style baking.

From Serious Eats: New York

Win Tickets to an NYC Advance Screening of 'Julie and Julia'

The Wisdom of the Chinese Kitchen by Grace Young. The dishes really tastes like the ones I had growing up.

From Serious Eats: New York

Win Tickets to an NYC Advance Screening of 'Julie and Julia'

Heidi Swanson's Super Natural Cooking - This was a life saver... I lived in an obese family and these books taught me to enjoy food that was good for me as well as cook them. The book itself helped me identify and minimize my processed fats, grains,& sweeteners

From Serious Eats: New York

Win Tickets to an NYC Advance Screening of 'Julie and Julia'

The James Beard Cookbook ~ my very first cookbook from which I learned that there was more to cooking than my mother's standard operating procedure of putting a hunk of meat under the broiler, plopping frozen vegies into pots of boiling water, and pitching potatoes into the oven to bake.

From Serious Eats: New York

Win Tickets to an NYC Advance Screening of 'Julie and Julia'

Better Homes & Gardens New Cook Book, my mom used hers all the time and now that I'm away from home I use the one she bought for me! just the classics : )

From Serious Eats: New York

Win Tickets to an NYC Advance Screening of 'Julie and Julia'

My grandmother's cookbook, which is a collection of her own recipes as well as others she's cooked and tweaked to make her own throughout the years

From Serious Eats: New York

Win Tickets to an NYC Advance Screening of 'Julie and Julia'

As a girl I read and reread Joy of Cooking but I also loved to read the more fantastical Bull Cookbook. (Bull Cook and Authentic Historical Recipes and Practices) by George Leonard Herter and Berthe E. Herter. In addition to world history and culinary pratter, the book includes recipes on everything from fried snapping turtle and scandinavian fish tongues to dressing a game bird, making jerky and dandelion wine.

From Serious Eats: New York

Win Tickets to an NYC Advance Screening of 'Julie and Julia'

The Wisdom of the Chinese Kitchen by Grace Young
For its authentic recipes and techniques, as well as demystifying certain ingredients

From Serious Eats: New York

Win Tickets to an NYC Advance Screening of 'Julie and Julia'

The Gourmet Cookbook by Ruth Reichl

With over 1000 recipes, as well as educational pages, it has all of the information you need!

From Serious Eats: New York

Win Tickets to an NYC Advance Screening of 'Julie and Julia'

Pie by Ken Haedrich. Just the title alone. Also, probably the only cookbook where the photos made me say "wow, i want to make that" and not "wow, i would never want to spend all of the time to make it look that pretty."

From Serious Eats: New York

Win Tickets to an NYC Advance Screening of 'Julie and Julia'

Delia Smith Complete how to cook.
Growing up in Ireland my mother always had a flour stained, grease spattered edition in the kitchen as she cooked her latest concoctions.

I used it and practised the recipes throughout my youth, everything from how to boil an egg to how to roast a goose.

When I got my first apartment my mother gave me a brand new copy, I'm hoping one day it'll be as dog eared and impressive looking as my mother's tome to culinary experimentation.

From Serious Eats: New York

Win Tickets to an NYC Advance Screening of 'Julie and Julia'

culinary art: recipes from great chicago restaurants by thomas fredrickson. the book is out of print and so are some of the restaurants where the recipes are from... but the recipes are timeless... since 1995 i have been preparing these dishes...

Recent Posts

From Talk

I have a mozzarella baby

From Talk

Holiday Baking - what are you making?

From Talk

Food and Fiction

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Favorite foods: Beets, brussel sprouts, risotto, tarts, pie, chili, cornbread, roast chicken, pesto, pasta, soup, cauliflower, olives, avocado, tomatoes, crisp apples, fresh baked bread, eggs, brown rice, all fruit

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