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LaurieWendy

Win a Copy of 'Huckleberry'

The Best Sweets We Ate in August

What did Kenji eat?

Win a Copy of 'The Beekman 1802 Heirloom Vegetable Cookbook'

Grilled or roasted veggies with some balsamic. So easy and so tasty.

Win a Copy of 'Salad Samurai'

Crisp lettuce, grilled veggies, balsamic

12 Must-Eat Breakfast Sandwiches Across America

The breakfast sandwich that haunts my dreams is from Devil's Teeth Bakery in San Francisco. The biscuit is huge and buttery, the cheese totally melty, the eggs fluffy, and the bacon just the right amount of chewy. It's heaven.

Win a Copy of 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Giveaway: Win a Super-Fast Thermapen Thermometer

Prime rib and teal! My current thermometers are so useless. I would love this!

Win a Copy of 'Vibrant Food'

We Try All 18 Kinds of Trader Joe's Trail Mix

I love keeping the "Just a Handful" packs of the Omega Mix in my purse for snacking emergencies.

Win a Copy of 'Ceviche: Peruvian Kitchen'

I don't know yet. That's why I need this book.

Cook the Book: 'The Nourished Kitchen' by Jennifer McGruther

Taste Test: The Best Fast Food Chicken Nuggets

I would've liked a write-up on each contender, not just the top choices. I wanted to read about how disappointing the Carl's chicken stars are, so I could agree.

Buttermilk Bacon-Fat Flour Tortillas From 'The Homesick Texan's Family Table'

The recipe link worked for me. I've taken to making flour tortillas at home. My recipe is just flour, water, salt, and olive oil. They're not structurally sound enough to make burritos, but they're awfully tasty with some chicken chili or a pile of carnitas. With bacon and buttermilk, these seem like they'd be amazing plain - forget fillings.

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

We Taste 9 Fast Food Vanilla Milkshakes (and Risk Permanent Brain Freeze)

I'm a big fan if In-n-Out's shakes. They have great texture. I never order vanilla, though. Neopolitan or chocolate is the way to go. No whip or cherry, but they don't need it. Plus, those cherries are gross.

The Serious Eats Guide to British Sweets

My mom makes a mean trifle. I'd love to see future posts with recipes for some of these!

An Open Letter to Serious Eaters

I'm intrigued to see what the changes will be. I won't pass judgment ahead of time. I hope they'll include more slide shows, though. I love those.

Gluten-Free Tuesday: Strawberry Shortcakes

They don't wind up tasting like hard-boiled eggs?

Share Your Sweets: Your Best Sweet Recipes

Why is this feature ending? I love looking at the slide shows of tasty treats.

A Brief Guide to the Wonderful World of Entenmann's Doughnuts

The Softees are my favorites. I love the way they sort of stick to the roof of your mouth. I don't compare Entenmann's to doughnut shop doughnuts. They're in their own category. Let's have more articles about Entenmann's treats! I suggest the cheese coffee cake - soooo good.

We Eat Every Doughnut at Sidecar Doughnuts & Coffee

I think I'll stick to the simpler and cheaper choices at my nearby Donut Star the next time the craving strikes.

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Open Thread: What's the Best Frozen Pizza?

I went through a big Digiorno phase in high school. I also have a soft spot for those ones (Jeno's?) that are tiny and weirdly sweet with a crust like a soggy saltine. I guess it's just a childhood leftover.

Eating Roasted Alligator and Spider-on-a-Stick at the Explorer's Club 110th Annual Gala

I will never be this adventurous. I'm ok with that.

Good apple butter?

I had some St.Dalfour pumpkin butter a few months ago, and I loved it. From smearing it on crumpets to mixing it with Greek yogurt, I pretty much polished off the jar myself. I know they also make apple butter, and I'd like to buy one or both of these, but I'm having trouble finding it. Any tips on where I can find it? Or suggestions of another good source? I don't want to fuss with making it myself. I've tried the Trader Joe's kind, but it's a bit more syrupy and sweet than I'd prefer. I'm looking for not-too-sweet with a good thickness for spreading.

Abuelita chocolate

We have a bunch (10 oz. or so?) of Abuelita semi-sweet chocolate left over from the last time my brother made mole. Any suggestions on what I can do with it? I checked the website for recipes, but nothing looked very appealing. Can I use it in any recipe that calls for semi-sweet chocolate? It's just sitting there in the pantry, taunting me, begging to be used in something delicious!

This Week in Eating Out

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