Embrace the Fizz: 6 Lambruscos Worth Drinking Right Now

Any suggestions on where to find these on locally? I've had little luck finding Gragnano in Northern California; are these available here?

Confessions of a Maple Syrup Smuggler

I always bring real maple syrup with me! I buy the little bottles of Crown Organic Maple Syrup - Cost Plus sells them sometimes, or you can order them from Crown's website. I keep an unopened bottle in the truck for those maple syrup emergencies :-)

Win a Copy of 'Pitt Cue Co.: The Cookbook'

Eggplant, peppers and onions marinated in EVOO and tamari. Turns into savory candy.

Bake the Book: A Lighter Way to Bake

Chocolate Stout Cake with dark ganache icing.

Cook the Book: 'The VB6 Cookbook' by Mark Bittman

Roasted veggies either alone or with any carb: brown rice, farro, quinoa, noodles.... But my roasted veggies are fine plain, too!

Gadgets: Get Wavy With the Kuhn Rikon Krinkle Knife

Am I the only one that recoils from wavy-cut veggies? They always look to me like they came from a package, and they remind me of frozen vegetables.

An Open Letter to Serious Eaters

Just chiming in with another longtime SE participant that does NOT use, and never intends to use, social media/Facebook/Twitter etc. Any site that requires sign-in using Facebook loses me as a participant. I really hope SE continues to be user-friendly for all users. I chose to register with SE, and that should be enough.

Cook the Book: 'My Paris Kitchen' by David Lebovitz

I love his self-deprecating humor and the comprehensive recipes that he presents. I'm sure this book is a winner!

Cook the Book: 'The New Vegetarian Cooking for Everyone' by Deborah Madison

Roasted veggies with farro and cheese.

Meet the Chocolate Issue of the Serious Eats Magazine!

Why even advertise it on the regular website if it is limited to the i-world only? That's just rude to the majority of your readers. Bad call.

The Vegan Experience: Triple Garlic Pasta With Oven-Dried Tomatoes, Olives, and Bread Crumbs

Just had to smile when I saw that title - I often find that it is MUCH harder to be garlic-adverse than it is to be a vegetarian or even a vegan. I've been a vegetarian for almost 40 years and have rarely had it inconvenience me, but avoiding garlic is a constant battle. Love the bread crumbs minus the garlic, though!

Pistachio Milk With Vanilla and Cardamom

Probably a stupid question, but I have a bunch of dry-roasted unsalted pistachios at home - can you make any kind of milk with dry-roasted or must they be raw?

Amedei's Tuscan Bean-to-Bar Chocolate Hits NYC

Their Toscano Blond Bar, 63% extra dark with peaches and apricots, is incredible. It's not your normal chocolate bar with fruit, it's amazing, not sweet and very complex. One of my all-time favorite bars.

How to Deal With Airports as a Vegan

I will second that El-Al has great vegetarian meals. It's been a long time but when I used to fly them, they always had vegetarian meals that were actually quite good, in stark contrast to every other airline.

Introducing Our New Etiquette Column, Manner Matters

Okay, I'll be the first to throw a topic out: guests that ask what they can bring, and then show up with a grocery bag and expect to prep/assemble/cook the dish at your house while you are preparing the rest of the meal. I've had this happen several times recently, and it drives me nuts. I'm a very neat organized cook, and our kitchen, dining room, and living room are all one open space so it's very important to me that the kitchen is kept nice when entertaining. Having a guest come in and make a huge mess and a lot of chaos is incredibly disruptive but how does one discourage that? I've tried saying nicely "could you bring an appetizer that is ready to serve when you arrive" but that didn't work. I've pretty much taken to just asking guests to bring drinks, but sometimes they WANT to bring a dish and we're back to the same issue.

Cook the Book: 'One Good Dish' by David Tanis

Greek potato salad, judging by yesterday's eaters :-)

Bake Bread More Easily With the Folding Proofer from Brod & Taylor

If only it did the other range of temps - if it could be programmed to hold dough at 60 - 65F I'd buy it immediately.

Cook the Book: 'Feast' by Sarah Copeland

Steamed cauliflower with lemon zest, black pepper, and grated sharp cheddar.

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

Peanut butter dark chocolate with bourbon-maple swirl

Seriously Delicious Holiday Giveaway: Cacao Drinking Chocolate Basket

Coffee, closely followed by alcohol, usually bourbon.

Keep Your Lids Off the Counter With the Onpot Lid Rest

I have the same issue. I use a lot of large pots, and that thing is only recommended for lids of 10" or less. I bought this: a few weeks ago and other than upgrading the hardware slightly (one of the bolts didn't attach tightly so I replaced it) I'm very happy with it.

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

Peanut butter with shaved dark chocolate and roasted almonds.

Giveaway: Win A Copy of 'Melt: The Art of Macaroni and Cheese'

Roasted veggies - all kinds - and especially butternut squash. I rarely make mac/cheese without butternut squash, it goes in there so well and ups the healthy factor too.

Cook the Book Thanksgiving Special: 'Choosing Sides' and 'The Wild Chef'

My grandmother's candied yams - real fresh sweet potatoes, the orange ones, roasted, peeled and baked for hours with butter, brown sugar, maple syrup, and bourbon. To die for!

We Try Salt & Straw's 2013 Thanksgiving Ice Cream Gift Pack

Salt & Straw is my first stop every time I visit Portland. I LOVE their bourbon coffee ice cream. I would love to order from them, but the shipping is truly heinous. Sigh.

Slow slow slow...?

I mentioned this yesterday in the thread about issues with the new design, but today it's even worse. I'm using Mozilla on XP. Everything on SE is incredibly slow, and it actually keeps freezing my browser and then jumping forward when it unfreezes. While it's frozen, I can't change tabs or toggle to applications or do anything, it's completely frozen. It's bad enough today that I can honestly say it would deter me from frequenting the site if it remains this slow. Is anyone else having this issue?

How long do dates keep?

I just realized that I've had a 3.5 lb sealed plastic Costco container of deglet noor dates in my pantry for "awhile" so I checked the date - it says best by April 9, 2010. I have not opened them, and looking through the clear plastic I do not see mold, and they have not discolored... Should I assume they are okay and use them in baking, or assume they are not and toss them in the compost bin?

Baked Oatmeal from Maureen's Kitchen in NY - recipe?

I just saw an episode of "Unique Eats" about brunches, and they covered Maureen's Kitchen. They showed (and raved about) the Baked Oatmeal served there. Then I went on Yelp and saw several reviewers also rave about it. I live about 3000 miles away, so no chance of me trying it anytime soon, but I'm really intrigued. Anyone out there have knowledge of it, maybe a recipe or approximation of it so I can try it? I've seen a few recipes online for "baked oatmeal" but they all have eggs in them and don't look anything like what I saw on the show. Can anyone point me a better direction? Thanks!

How to Make a Gastrique

Think of gastrique as the simplest version of sweet and sour sauce. Once you learn the technique—caramelize sugar (or sometimes honey), combine it with equal parts vinegar, and reduce it slightly to make a tart, slightly thickened syrup—the flavoring varieties are endless. Add fresh fruit or berries, a dash of juice like tomato or orange, alcohol, citrus peel, herbs, spices or chiles. More