Serious Eats: Megs915's Profile

Do You Drink Soy Milk Over Other Milks?

I do not drink any milk straight, but I always use soy creamer or milk in coffee and love making smoothies with soy milk and flavored soy milk.

Megs915 at 1:51PM on 06/29/11

From Slice

New Haven: Delicious Thin-Crust Pizza at Bar

You have to try the mashed potato pizza with bacon and red sauce, and then you will find it incredibly satisfying. I miss living close enough to head into New Haven every so often to share mashed potato pizza with friends.

Megs915 at 11:49AM on 02/01/11

From Serious Eats

This Week in America's Test Kitchen: Triple Chocolate Mousse Cake

I've made this cake, and it was incredible -- except that I don't like white chocolate, so next time I make it, I will do a homemade whipped cream on top. I didn't have any problems with the layers and just cleaned the edges with an offset before serving.

Tips and tricks on my blog: http://megan-deliciousdishings.blogspot.com/2010/04/triple-chocolate-mousse-cake.html

Megs915 at 5:49PM on 12/28/10

From Serious Eats

Cook the Book: 'Baked Explorations'

I'm a little biased because I worked there for a year, but Flour in Boston!

Megs915 at 1:14PM on 12/13/10

From Serious Eats

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

Eggs Benedict is my favorite brunch food, but I do love a good bagel as well!

Megs915 at 4:19PM on 12/08/10

From Serious Eats

Cook the Book: 'Quiches, Kugels, and Couscous'

It's Knopf. :) Sorry, I'm an editor.

And my favorite Hannukah food memory is my first Hannukah just two years ago with my fiance's family... I got to try all sorts of traditional Jewish foods that were very new to me like potato kugel and matzo balls.

Megs915 at 12:56PM on 11/29/10

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The brussels sprouts! Who can resist brussels with bacon?!

Megs915 at 3:55PM on 11/18/10

From Serious Eats

Fresh Food on TV: Weekday Edition

I'm looking forward to the Top Chef finale and Top Chef Just Desserts premiere -- both on Wednesday night!

Megs915 at 12:17AM on 09/14/10

From Serious Eats

Cook the Book: 'Fresh from the Market'

Anything with pumpkin! And I recently saw a recipe for a butternut squash and onion tart, so I'm hoping to make that this fall too.

Megs915 at 2:21PM on 09/13/10

From Recipes

Bread Baking: Savory Monkey Bread

I don't know that a savory bread -- even a pull-apart loaf -- counts as monkey bread, does it? Wouldn't it just be pull-apart bread?

Coincidentally, I just posted about the traditional cinnamon-sugar version yesterday:
http://megan-deliciousdishings.blogspot.com/2010/09/monkey-bread.html

Megs915 at 5:00PM on 09/07/10

From Serious Eats

Pine Nuts: Going Beyond Pesto

I don't usually like pine nuts in sweet dishes, but I had an incredible dessert with candied pine nuts last night! http://megan-deliciousdishings.blogspot.com/2010/08/tomato-feast-at-upstairs-on-square.html

Megs915 at 4:23PM on 08/26/10

From Serious Eats

Cook the Book: 'The Heirloom Tomato'

Honestly, just sliced and sprinkled with a little coarse salt.

Megs915 at 1:24PM on 08/19/10

From Recipes

Dinner Tonight: Pasta with Bacon and Corn 'Pesto'

Coincidentally, I'm making this recipe for dinner tonight. I picked up bacon and basil on my way home from work. My first thought when I read it in Bon Appetit was that it sounded a lot like carbonara but with corn, basil, and pine nuts. I think it will be delicious, and I'm looking forward to dinner tonight!

Megs915 at 6:59PM on 08/13/10

From Slice

The United States of Pizza: Connecticut

Ok, the mashed potato pizza at Bar is incredible. I miss it so much being in Boston now (there's nothing close to it here because gobs of mashed potato on thick crust covered with cheddar doesn't cut it). My friends and I would always trek to New Haven from our various corners of CT to get together and have mashed potato pizza. The key is to order it with red sauce... and the mashed potatoes are a very welcome texture.

Also, First Street in Seymour makes some really good pizza.

Love Pepe's and Modern.

Megs915 at 9:33PM on 08/08/10

From Serious Eats

Cook the Book: 'Fiesta at Rick's'

Just about any of them! Tom Collicchio, Rick Bayless, Giada, Ina Garten -- they would all throw amazing, fabulous parties I would love to attend!

Megs915 at 4:47PM on 07/08/10

From Serious Eats

Cook the Book: The Perfect Finish

I definitely think my strawberry shortcakes with sugared basil leaves are White House worthy!

Megs915 at 7:54PM on 06/22/10

From Serious Eats

New Non-Savory Goldfish Flavors: Vanilla, Cinnamon, and S'mores

The cinnamon ones are amazing when dipped in Nutella!

Megs915 at 9:18PM on 06/21/10

From Serious Eats

Cook the Book: 'Recipes from an Italian Summer'

caprese salad

Megs915 at 8:47PM on 05/31/10

From Serious Eats

Mother's Day Giveaway: Peanut Butter & Co. Chocolate Bonbons

I love anything my mom makes, but I guess I'd have to say eggplant parm. I feel like whenever (back when I was younger and not so appreciative of my mom) we were fighting with each other, my mom would somehow have us breading and frying eggplant together, and all problems would be resolved. It's both the flavor and the memories that put this dish at the top of my list.

Megs915 at 9:00PM on 05/03/10

From Serious Eats

Top Chef Masters Season 2 Premieres Tonight: Who's Who of the Cheftestants

Rialto is amazing! Best duck I've ever had! And I haven't been to Oleana yet, but Ana Sortun's other restaurant/bakery, Sofra, is so good. Love the chocolate chip cookies there.

Megs915 at 2:39PM on 04/07/10

From Serious Eats

Cook the Book: 'Coco'

Judy Rodgers

Megs915 at 10:20PM on 03/23/10

From Serious Eats

Do You Have a Favorite Brand of Butter?

I loved Whole Foods' 365 whipped butter, but I haven't been able to find it in the store for a few months now. I'm very disappointed. It was so salty and perfect. I would use bread solely as a device for eating the butter.

For baking, I like Land O'Lakes unsalted butter.

Megs915 at 10:56PM on 12/14/09

From Serious Eats