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Laurs87

I'm a new college grad with a true passion for food.

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Seriously Delicious Holiday Giveaway: Zingerman's Culinary Adventure Society

Moroccan mezze outside of Fes after a long day of exploring.

Cook the Book: 'Gourmet Today'

An old William Sonoma "Soups" cookbook :)

Befriending Chefs/Restaurant Staff

HAHA! Can't believe the response! I move in September 30th and will be waving to you guys constantly from my kitchen window :) Let me know if you want anything from Buffalo (real chicken wings, perhaps?)

-Lauren

Cook the Book: 'What We Eat When We Eat Alone'

Usually some kind of cooked vegetable and then a ton of Greek yogurt, cereal and berries. Yum.

Cook the Book: '660 Curries' by Raghavan Iyer

In Toronto, with my parents at the age of 6. The spice burned my mouth, but I simply ate more raita and forged through. A serious eater even then :)

Cook the Book: 'L.A.'s Original Farmers Market Cookbook'

Child's blueberries at the East Aurora, NY farmers' market.

Cook the Book: 'Rustic Fruit Desserts'

Blueberry crisp. Yum.

Cook the Book: 'Tacos'

Definitely tacos al pastor w/my Mexican roommate this past spring break at her favorite local taco stand.

Cook the Book: 'Real Cajun'

Crockpot oatmeal with dried fruit, walnuts, brown sugar and real maple syrup.

What’s Your Favorite Weird Snack Combo?

Spicy brown mustard and baby carrots.

Cook the Book: 'The Asian Grill'

Not all that funny but I can't tell you how many pieces of fish, meat or vegetable have fall into my grill. It is a very well-fed grill, I'll tell you that much.

Served: Why Not to Date Customers (One Day I Will Learn)

Good post! At this point I'm positively dying to know what restaurant you work at because a cream cheese bun with cream cheese icing sounds positively divine. Any chance you could email me? I promise not to spread the word!

Cook the Book: ''Wichcraft'

Oil-cured sundried tomatoes, goat cheese, fresh basil, and some kalmata olives, all on amazing bread.

Cook the Book: 'Urban Italian'

Thin crust pizza with mashed potatoes on it (New Haven style!)

Cook the Book: 'Ten'

I wanted hibiscus juice like I had in Mali. I found some dried hibiscus flowers online that cost about $5 and paid something like $30 in shipping for them. So worth it.

Cook the Book: 'Beyond the Great Wall'

Definitely eating rice with peanut sauce from a communal bowl for every lunch while I was in Mali :)

Cook the Book: 'Food Matters: A Guide to Conscious Eating'

I've cut way down on my consumption of poultry (really the only meat I was eating before) and have increased the number of meals I eat featuring tofu or beans.

Cook the Book: 'On the Line'

I love roasting fish, especially salmon w/Asian flavors. Yum.

Cook the Book: 'Almost Meatless'

Stuffed acorn squash, with craisins, Israeli cous cous and sauteed onions.

Valentine's Day Giveaway: Macarons from Itzy Bitzy Patisserie

Cook the Book: 'Osteria'

chicken noodle soup

Cook the Book: 'The New Mediterranean Diet Cookbook'

Weekend Book Giveaway: 'American Cheeses'

And I should add that my favorite substitute for this fromage blanc is Cowgirl Creamery fromage blanc - comes pretty close.

Weekend Book Giveaway: 'American Cheeses'

I used to LOVE eating fromage blanc in France. Pity I can't seem to find it anywhere here. :(

Cook the Book: 'Into the Vietnamese Kitchen'

Consume less sugar - real and artificial.

Befriending Chefs/Restaurant Staff

Sooooo the new place I'm moving into is literally 2 doors down from Alinea and has a clear view into the restaurant's kitchen (they have big windows on the side). I couldn't be more excited about this and am wondering if/how I could potentially strike up a relationship with some of the chefs there. It's juvenile, I know, but I am such a fan of their "work" and would love to get to know them over the next few years! What would you do? Considering a "I LOVE ALINEA!" sign for the side of my new place (kidding, kidding). Ideas? :)