Serious Eats: LindaD's Profile

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

Eggs, hash browns, sesame noodles, soups, duck sauce, mustard, mayo, cheese & crackers, fried chicken, steamed broccoli...

LindaD at 5:45PM on 12/29/11

From Serious Eats

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

Always on eggs, mac & cheese, or to give a turkey sandwich a little kick. But my favorite is in a cold peanut sesame noodle salad.

LindaD at 5:25PM on 12/01/11

From Serious Eats

Cook the Book: 'Ruhlman's Twenty'

Probably making a pan sauce; too often I get home from work and have to have dinner ready within 30 minutes. I put some pasta on, steam some veggies, brown the chicken, add aromatics, deglaze with wine, reduce, add butter & done!

LindaD at 1:23PM on 09/26/11

From Serious Eats

Cook the Book: 'The Splendid Table's How to Eat Weekends'

I love roasting a chicken on Sundays, year round. Sides vary with the seasons, but the classic roasted chicken always wins!

LindaD at 10:31AM on 09/20/11

From Drinks

Have You Switched to Summer Beer?

Shiner's Ruby Redbird is fantastic - tart ruby red grapefruit makes it a great summer patio beer.

LindaD at 9:39AM on 05/24/11

From Serious Eats

Cook the Book: 'The Southern Foodways Alliance Community Cookbook'

Although I live in the South, I grew up in the North. I consider true Southern food to be things I never experienced up North: collard Greens, grits & chicken and (flat) dumplings were all new to me. Our dumplings growing up were the big fluffy steamed ones we had on top of stew.

LindaD at 12:48PM on 04/25/11

From Serious Eats

Cook the Book: 'Serve Yourself'

A simple green salad with berries and balsamic, hummus and pita, a wedge of cheese & a glass of wine. At least 4 nights a week, that's my meal.

LindaD at 2:01PM on 04/04/11

From Serious Eats

Cook the Book: 'The Essential New York Times Cookbook'

My mother received a copy of Amy Vanderbilt's Complete Cook Book when she got married, and it left home with me when I went to college. It's the best basic cookbook & I adore the Andy Warhol illustrations.

LindaD at 1:35PM on 01/03/11

From Serious Eats

Holiday Wawa: The Turkey Gobbler

I can't wait to make a home-made version of this. I enjoy leftover turkey, stuffing & cranberry sandwiches more than I do the meal!

LindaD at 10:53AM on 11/12/10

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I'm going to try Olive Oil, Caramelized Onion, and Sage Mashed Sweet Potatoes. Maybe even tonight.

LindaD at 3:13PM on 11/08/10

From Talk

How would you christen a Le Creuset?

I started with a beef barley stew, followed by chicken & dumplins, then white chili...

LindaD at 6:38PM on 02/26/10

From Serious Eats

Cook the Book: 'Mad Hungry'

Figs & Scows (a cheesy dip made with sausage, beer & rotel) with corn chips, wings & beer.

LindaD at 1:37PM on 02/01/10

From Talk

Nashville Eats

You're very close to Ellendale's - not too far from Shopryland: http://www.ellendales.com/home/ I recommend dinner or weekend brunch over lunch, but it's ALL good.

Also, Yellow Porch is a favorite, and not too far if you jump on Briley parkway and head south/west: http://www.theyellowporch.com/

LindaD at 10:34AM on 10/26/09

From Talk

Where is a great place to eat in Middle TN

In addition to the above, Yellow Porch (100 Oaks Area), Tin Angel on West End, Cafe Nonna in Sylvan Park...

LindaD at 3:48PM on 08/14/09

From Serious Eats

Seriously Delicious Holiday Giveaway: Bacon of the Month Club

Extra crispy.

LindaD at 2:15PM on 12/28/07

From Serious Eats

Seriously Delicious Giveaway: Zingerman's Gift Certificate

Jarlsberg.

LindaD at 2:08PM on 12/10/07

From Serious Eats

Grocery Ninja: Marinated Slippery Jacks

I'm pretty sure the little brown seeds are coriander. They are in the Polish version.

LindaD at 4:23PM on 10/08/07

From Talk

If it's true "we are what we eat," what are you?

I guess I'm hummus... And Cadbury cream eggs!

LindaD at 4:07PM on 04/03/07

From Talk

Question of the Day: How did you get your first cooking-related burn?

Pouring gravy through a sieve.

LindaD at 12:42PM on 03/22/07

From Talk

Question of the Day: Do you sharpen your own knives?

Nope - I take them to the hardware store.

LindaD at 10:56AM on 03/07/07

From Talk

How do you organize your favorite recipes?

I keep mine organized in a gmail account. If I find a recipe online, I can easily copy and email it, or use the site's built in email function. I tag each recipe (chicken, breakfast, crock pot, etc.) and the ones I want to try soon are tagged "to try". Once I've made something, I'll reply to myself with notes (e.g., substituted asparagus for broccoli) and then tag it "tried". If it's really good, I can star it as well. And the not so good ones can be deleted.

It's easy to access my recipes whether I'm at work, home or a friend's house, and a snap to send to someone else if they request one. Plus, it's easy to search the recipes by ingredient or method using the built-in search in gmail.

It helps that I have a laptop and a wireless network at home, so I can pull up my gmail account and don't have to worry about printing the recipes out.

LindaD at 1:58PM on 02/26/07

From Talk