I'm a housewife who got thrown into cooking in the deep end, so I figured I'd learn as much as I can to make it as fun as possible!
What recipe is that under the "Sweet, Sweet Sesame" headline?
This is my favorite pancake recipe ever. Flours: half all-purpose and half whole wheat, and buttermilk for the liquid. The whole wheat flour doesn't weigh them down at all, but gives them a more substantial flavor. I don't think I could go back to all white flour.
I have a question about the kneading: lacking a large food processor, what is the best method for combining the ingredients?
I have a stand mixer, but not with a "normal" dough hook (it has two twisty-hooks that twirl around one another; they work but it doesn't seem like the same thing as a Kitchen-Aid dough hook).
I also have a dough whisk; would that approximate the effect if I stir quickly? (I like my cooking to be as much of a workout as possible. :)
Incidentally, said lack of food processor is the only reason I haven't tried the pizza dough recipe yet.
I am sad that the logo is changing. I keep having to squint, otherwise the new one looks like a suitcase. As Stewie said, I don't like change!
Absolutely perfect; this is the cornbread recipe I've been looking for for years. My husband ate about three times the amount he normally does! I can't wait to try it with bacon drippings.
Great, now I'm starving. But this is definitely going on the list of things to try as soon as I get over my fear of cooking with real chilies.
I am also in love with Julia's version. It breaks horribly and looks awful after it's been frozen, but with some heat and vigorous whisking you'll never know the difference. The creaminess of something that has so few ingredients was one of my first epiphanies when I started learning to cook.
Condolences. RIP, Yuba.
This is the perfect Christmas present! I used to love Twix, but all cheap chocolate candy tastes weird to me now - a sour or bitter aftertaste. Now I can have my favorite again! As always, a heartfelt thank you, Kenji. Still anticipating the book(s)!
I have to link to the roasted Brussels sprouts recipe that changed my life. Important: I always used toasted sesame oil instead of peanut or canola - the flavor is amazing!
My old grocery store carried the Famous Chocolate Wafers on the special little shelf for ice cream toppings; check there if you can't find them with regular cookies. Or, chocolate graham crackers make a good chocolate crumb crust!
This is exactly what I've been looking for! My favorite cornbread is from the Jiffy mix, but I wanted a way to make it from scratch. All the "real Southen cornbread" recipes I've tried were too dry and bland, although I'm sure very authentic.
I used to have a potato masher that shape but plastic, and I got rid of it because it wasn't strong enough to squash anything. I usually use my Kwik-Kut chopper for breaking things up in pans and for pureeing tomatoes.
Ditto arbeck's question: is this recipe the long-awaited excuse I need to buy a 12" or 15" cast iron skillet? I just don't see all that fitting in my 10".
Also, just moved from SoCal to Connecticut and am loving the fact that seasons exist here! And temperature variations!
I am always nervous about pumpkin and chocolate combinations; the Pumpkin Spice M&Ms were terrible, but the Pepperidge Farm Pumpkin Spice Milanos were pretty good. The cheesecake flavor might make it a little better.
Great: mere days after we move from California to Connecticut, Kenji starts on the In-N-Out posts. Like the withdrawal wasn't bad enough already. :P
Is it still done to issue invitations with the phrasing "dinner will be served at (time)" or am I remembering that from a really old etiquette book? Presumably, if there was an invitation (even in email or text) that stated, "Come for drinks starting at seven, and dinner will be served at eight," it would imply "whether you're there or not."
Of course, some people will be horribly offended that everyone didn't wait around for them, but that's their problem and unfortunately there's nothing you can do.
I think it's wise to consider the temperaments of the guests: extroverts vs. introverts. Extroverts tend to talk with their neighbors, whether their neighbors talk back or not, while introverts will wait patiently for hours for other to initiate conversation. I would seat people introvert/extrovert, so as to evenly distribute the conversation. If all the extroverts are at one end of the table, none of the conversation will make it to the other end.
I haven't bought canned pasta or pizza sauce since discovering Kenji's New-York-style sauce, and now I can't wait to try this one! I'd try it today if I wasn't house-hunting from a hotel room... It's probably a bad sign that I'm actually miss my enameled cast iron pots.
Once again, this article makes me impatient for The Food Lab book -- and don't tell me it's coming out this fall; that's been the story since 2010. ;)
Seriously, though, when it does come out it's going to be Christmas presents for everyone in my family.
I've been coveting this for a long time, but I guess it would be easier to just use the pizza cutter and bowls that I already have... :)
I once experienced the Gilroy Garlic Festival as a volunteer inside a blistering hot concession tent. It was miserably hot and exhausting, but it smelled SO GOOD.
This looks amazing! We're moving to the Northeast this fall, and we'll go to NYC for the first time. I'll definitely make a point to go here! I've tried lots of different Middle Eastern foods, but never Palestinian.
I would do the steak recipe my husband loves, and I would get yellow because when I worked in a kitchen all the thermometers were that color. :)
This looks great! I recently learned to make lebne dip by spreading it on a plate, then covering it with cumin, s&p, garlic powder, and a little paprika and sesame seeds. I'll try this for an alternative flavor!
These came out very tasty, but they hardly rose at all; they were basically flat. The taller ones were the ones at the end of the cutting, when all the pieces had been worked and mixed more. Should I mix them more next time, or could it be my baking powder was too old?