Perfect winter dessert: sweet chestnut & praline tart
Is it too early to be posting end-of-year themed stuff? I just cant help but think we have only a few weeks left for this year to end...and with that said...
what made your tastebuds jump with joy or drown with sorrow in 2012?
For me, on the top of my mind I'd say:
-Awesome champagne cocktails I've stumbled across (ginger+lychee OR saffron+cardamom)
- Creative/gourmet arancini balls
- Rise of Korean food (I find this interesting to observe)
- More great pizza
- Sweet potato fries
- Restaurants presenting food on dishes in flat patterns vs the increasingly boring skyscraper/vertical stacking.
- Kale, just as not as crazy as in 2011.
-Gourmet flavoured marshmallows
NOT SO GREAT:
-Cupcakes. I cant wait for the cupcake tyranny to end. And cake pops too.
-The cucumber trend at bars. Too many alcoholic beverages with cucumbers in them.
-Candy corn everything. Dunno if it's just me, but the last few months too much candy corn flavoured candies/chocolates.
-Too many mono-themed eateries (ex: places that sell just meatballs or grilled cheese sandwiches or risotto, etc)
There's a cold breeze in the air, the leaves are turning yellow and it's pitch black by 6PM already... All signs lead to one thing: it's that time of the year for Apple Pie! As much as I love it, as much as I dread it as it can get terribly boring.
I've tried variations in the past such as combining with other fruits, adding exciting spices, using a cheddar-spiked crust, using different bases (puff, phyllo, short crust etc).
Maybe my favourite experiment of all however was a Apple-Nougat Pie (which was fab) but am currently in total lack of inspiration right now.
How do you make your Apple Pies more exciting? Curious to know!
Hi! I keep coming across cake recipes that call for a Jello pudding mix. This really startled me as I dont understand what the benefit is...and a tad curious about what on earth a Jello pudding mix is doing in there? Has anyone tried this before? What does it do (better...or worse?) to a cake? Thanks!!
Hello everyone, hope your Thanksgiving preparations are going well :)
This might be an odd question, but thought Serious Eats would be a good place to ask.
So I'm a non-American who moved to the US just about a year ago... so never really celebrated Thanksgiving- but would absolutely love to experience the 'proper' thing.
Im in the NYC area- and other then the Thanksgiving parade and Black Friday (the latter- which I dont plan on doing!) how can a 'foreigner' get a real taste of Thanksgiving Americana (if I may call it that way)?
Would be grateful for any recos!! Thank you!!
Easy peasy prawns & calamari in an orange-whiskey sauce topped off with fresh cilantro
OK okay.. 'new year resolutions'... cheezy for some, but it is inevitable..and its almost that time of the year, so I had to bring it up :)
So what are all your food new year resolutions?
-Master authenic Indian recipes
-Start writing about the food I eat out (and not only take photos of it).
-Continue discovering as many exotic fruits,vegetables, herbs & spices that are not so common in this part of the world
-Learn more about wine-tasting (I know the basics, but would like to know even more!)
-Drink less coffee and more green tea
-Increase my veg & fruit intake (I'm currently doing good at 5-6 servings/day but would like to aim for more)
Hi! So I have just recently moved to the US and me & a couple of friends dont have the habit of celebrating Thanksgiving (none of us are American)... but we definately would like to get a taste of the experience this year. We are planning on eating out and I would be open for any recommendations from serious eaters here :)
Ive been looking up a few restaurants but everything is booked...(!) is it difficult to get a reservation for Thanksgiving? Any recommendations of nice places? Budget wise we are pretty flexible- what we are looking for first and foremost is good tasty food.
Hi! I just moved to the U.S less then 2 months ago and I am in major denial because I havent cooked a single thing yet in my kitchen. It is starting to feel very awkward and sad :(
I was previously living in Paris, France; where I was cooking all the time... the lifestyle is very different here and I get the feeling it doesnt give much time to cook.
Anyway, I was wondering if there were any cooking sessions in the city... one-shot type of sessions as it would be on a punctual basis. I just need to get back to cooking, and I'm open to any kind of concepts there could be out there- whether it's a classic school or sthing a bit more "crazy" should I say.
I've done some research but havent found all that much yet- I keep getting the French Culinary Institute (in Soho) on my search results.
Thanks a lot!!! Have a great day!
So Im guessing there are many food bloggers on here...
Came across this article : http://mashable.com/2010/06/23/food-bloggers/
Agree to disagree- what do you say? Are Food Bloggers here to stay? Or is this phenomenon coming to an end? If so, what could be the next big thing?
Hope those in the US had a great weekend,
Cheers from Europe!
Strawberry mille feuille with a rose flavoured mascarpone filling and crushed pistachios
Basboussa, made from fine semolina, is a popular sweet in Egypt and ridiculously delicious, addictive and easy to make!
Cherry muffins with a mystery ingredient- mahlepi. Makes all the difference!
hey everyone :) i really hope im not repeating a subject that has been discussed a gazillion times in the past, in that case sorry in advance :)
SO i realize in a couple of recent threads the word ''foodie'' is considered as quite outdated and annoying to many. I admit im one of those who dont like the term.
I suggest that we get rid of this word once and for all (muahaha) and start proposing a better term to substitute it with!
I quite like ''gourmet'' . I'd rather be called a gourmet then a foodie.
A garlic rubbed pizza dough, lots of mushrooms, mozzarella, arugula and basil.
One way to use up fresh goat cheese is marinate it in olive oil with your choice of ingredients. Quick & tasty!
A visual guide to making Knafeh bil Jibne, a delicious Middle Eastern dessert.
Hi everyone :)
I have a huge bag of black sesame seeds, and I really need to find ways to use it up.
Other then matching it up with matcha / green tea or using it to make black sesame ice cream or making crackers, what else goes well with those seeds? Sweet or savoury it doesnt matter!
Homemade strawberry ice cream that isnt your usual strawberry ice cream
Hi everyone :) I dont know if this topic has been posted before- in that case, apologies in advance.
I was wondering if anyone had tried going raw before? I know it can be tough when you're a serious eater... I dont think I could ever go raw for a lifetime, but I do want to give it a try for a while for health reasons (nothing serious, but my body is in need of a detox lol)
I tried going raw a while back but it drove me insane after 5 days!
So have you experimented with raw food? Did you enjoy it? What made it easier for you?
Thanks for your replies!
Fried calamari rings with tasty shrimps for a hot sunny day
Tender chicken breasts marinated in a mixture of yoghurt and a collection of spices.
Syrian ice-cream known as "éma" made from whole milk, mastika & rose water then generously rolled in pistachios.
Make this at home- salmon, estragon tagliatelle, spinach & lobster bisque with orange zest.
Be creative and have fun in personalizing your own chocolate bars!
A moist cake flavored with freshly ground cardamom and topped with saffron, rosewater cream...
Palet Bretons originated in Brittany, and though they're fairly hard to come across in New York, Financier puts out a highly satisfying version.
This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on pasta. —Ed Levine...
Photographs by Marianna F. If you're in the mood for a sugar coma, read Paris-based blogger Marianna's latest posts at Swirl and Scramble about her recent trip to Syria and Lebanon. I'm currently obsessing over her photos of éma, a kind of Syrian ice cream, from famed ice cream parlor Bakdash in the Souk al-Hamidiyeh. Marianna says that the ice cream—made of whole milk, mastica (which gives the ice cream its chewy texture), and rose water—is a specialty of Syria not easily found in other Middle Eastern countries. The ice cream is manually churned, scooped into cups and cones, and given a generous coating of pistachios before your eyes. Marianna calls it a must see and a must taste...