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Meet Smørrebrød, the Best Sandwich You're Not Eating

Huh. I already make my own sourdough rye; these sandwiches look like a great idea!

The Food Lab's Definitive Guide to Prime Rib

I have been using Kenji's recipe for perfect prime rib since he first published it in 2009. My roasts always turn out perfectly, no matter the size. I have my butcher remove the meat from the bone and then tie it back on so I can cook it on the bone and then have a very easy time slicing it.

Perfect perfect perfect.

Win a Copy of 'Plenty More'

Sweet potato gnocchi

Cook the Book: 'Down South' by Donald Link

Simple Orange-Carrot Juice

I made orange-carrot-ginger juice last night but I did it without a recipe. I had about 10 lbs of carrots, two oranges, and an inch of ginger root. It all went into the juice and came out amazing.

Quick Drinks: Tart Cherry Cocktail

My drink of choice lately: 2 parts either gin or vodka, 1 part fresh lime juice, 1 part simple syrup. Shake with ice, pour into chilled martini glass. To give it a new twist, use vodka that you've infused for 24 hours with fresh tarragon.

Bacon, Cheese, and Scallion Waffles

Y'all are not making it easy for me to stick to my new year's diet.

Eat This Now: Rabbit Dumplings From Cochon, New Orleans

The best Donald Link restaurant going right now is Peche which serves the freshest seafood perfectly grilled over a wood fire. Dang, I need to get back there now.

Cook the Book: 'The New Midwestern Table'

A classic pot roast!

The Food Lab: Slow-Roasted Boneless Leg of Lamb With Garlic and Rosemary

This looks very similar to the way I do boneless leg of lamb except I cook it on a rotisserie on my grill. It's fantastic.

Seriously Delicious Holiday Giveaway: La Quercia's Secret Weapons Pork Kit

The Food Lab: Hasselback Potato Gratin (These Might be the Best Potatoes Ever)

Dear God, man! That looks stupendous.

Seriously Delicious Holiday Giveaway: Zingerman's Phantom of the Fridge Secret Stash

Dark chocolate and a bourbon. It's a great combination.

Seriously Delicious Holiday Giveaway: The Perfect Steak Set from Double R Ranch Co.

A beautifully grilled rare ribeye, topped with a pat of herbed butter.

The Ultimate Homemade Green Bean Casserole

I've been making a similar casserole for years. One thing I found to amplify the flavor is to soak some dried porcini mushrooms in water or broth and use that in the sauce. Chop the reconstituted porcini and add them to the mixture too. Mmm, mmm, good.

Serious Eats Neighborhood Guides: John Besh's New Orleans

I recently had dinner at Luke, my first experience at a John Besh establishment. OMYGOD it was good. The flamkuchen (sp?), the choucroute, the mussels, the oysters; it was all fantastic.

Why Have I Never Tried: Chunky?

Oh, Chunky! That was my favorite candy when I was a teenager ... 40 years ago. They were delicious and almost as big as the palm of my hand.

Cook the Book: 'Mastering Fermentation'

Smashed Green Beans and Potatoes with Pancetta from 'The Glorious Vegetables of Italy'

That sounds yummy! I make a smothered potatoes and green beans dish with bacon that is cooked until everything is well done. I'm going to have to try the smashed recipe!

Tips and Tricks for Making Juice, No Recipes Required

Goodwill Stores are a great place to find perfectly operational juicers for cheap. I got a Jack Lalanne Power Juice for $25. It's a centrifugal type and works great.

Cook the Book: 'Little Jars, Big Flavors'

I love to make pickles. I have a recipe for sweet pickled figs that is just outstanding. They are wonderful with a sharp cheese. Or just eaten straight out of the jar while standing in the middle of the kitchen.

Grilling: Bacon-Wrapped Chicken Skewers with Pineapple and Teriyaki Sauce

I made these yesterday. They were delicious!

Bake the Book: Smoke & Pickles

My favorite Southern sweet? PRALINES!!

Cook the Book: 'Gluten-Free Girl Every Day'

I love a tabbouleh made with quinoa instead of bulgur.

Gluten-Free Rhubarb Pie with Sorghum Crust

Yum. I love rhubarb pie.

Bottled Kimchee Base, how do I use it?

Help me please! I just purchased a small bottle of kimchee base. It is 6.7 ounces and contains garlic, salt, hot pepper, fish sauce, apple, and seaweed. Those are the only English words on the label and I don't read Korean. Can I mix this with cabbage and ferment it to make a traditonal style kimchee? Or do I make more of a quick kimchee with it by mixing it with fresh ingredients? Are there other uses for it beside making kimchee? Maybe I could mix it with something to make a dressing or dip? Any suggestions or advice would be greatly appreciated!

First Supper From New Kitchen?

I've been living without a kitchen for over 5 weeks while we renovate. The end is in sight and I almost feel like I've forgotten how to cook. I'm looking for suggestions for a celebratory, new kitchen supper. I'm a good home cook who is not afraid to try new things. What would you cook to initiate a new kitchen? The only thing I've got on the menu right now is champagne! Thanks in advance for you suggestions.

Edible DIY: Lemon Salt with Fennel and Chili

Growing up, I thought there was only one kind of salt. It came in a navy blue canister with a picture of a girl carrying an umbrella and the slogan, "When it rains, it pours." It wasn't until my early twenties that I discovered a whole world of salts beyond Morton's. And it was a revelation. More