From Behind the Bar: More On Whiskey

this was so informative, thank you!

Win Tickets to the James Beard Foundation Awards, Monday, May 9, in NYC

Definitely ABC Kitchen

Win Tickets to Housing Works 'A Taste of Home' Celebrity Chef Benefit

Win Tickets to Housing Works 'A Taste of Home' Celebrity Chef Benefit

Cook the Book: 'The Sriracha Cookbook'

sriracha in curry.

The Physiology of Foie: Why Foie Gras is Not Unethical

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

bagel with lox!

Ladies your favorite date spots

Decibel on 9th st/3rd Ave, sake bar. It's kind of hidden so you'll seem very "in the know." Also, it's quiet so it's perfect for conversation. Or Angel's Share down the street if you want fancier cocktails.

Win Tickets to This Weekend's NY Brewfest

Dinner Party

otto is pretty great for large groups if you don't mind the noise. they do a group dining package where you can create a prix fixe/family style menu and there's the option of adding a beverage package as well.

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

bagel and lox obviously.

Dinner in East Village?

paprika on st marks b/w 1st and A for yummy italian
la palapa between 1st and 2nd for mexican.. or cheaper and still delicious: benny's burrito's on Ave A and 6th St.
go sushi (i think this is what it's called) on st marks b/w 2nd and 3rd has good, cheap sushi. it's under a red awning and has a little outdoor seating area.
khyber pass for afghan food a few doors down..
acme on great jones b/w lafayette and broadway has an awesome brunch deal.
village yokocho on stuyvesant st. @ 3rd avenue, 2nd floor. and if you want drinks, go to angel's share behind the wood door to the left when you walk in.

New York City Wine and Food Festival: Ticket Giveaway, The Grand Tasting

The Great New York Fancy-Pants Fried Chicken Roundup

zenkichi's fried chicken is the best. not very traditional, but they put almonds in the batter and serve it with a lemon wedge. so delicious.

No Oven Cassoulet?

i'm ok with cooking it for longer than 30 minutes, i just want to know if i can finish it on a stove and if so, how long that will take?

No Oven Cassoulet?

woops, sorry. i'll repost in cooking and baking.

What to do with tahini?

Green cherries?

i think they're related to tomatillos, but they're a lot smaller. the size of a cranberry.

Green cherries?

they ARE ground cherries. they have so many names! i just tasted it and it was like a very sweet, delicious little tomato. i've found a lot of pie/jam recipes using them, can anyone suggest a savory recipe?

Green cherries?

oh sorry the photo didn't post. but i think we figured out that it's a Japanese Lantern Cherry!

best spots for nyc restaurant week?

bondst is great. not a lot of selection but definitely a lot of really good food (the menu is on also, they ran out of one of the desserts so they let us choose one off the menu.

and speaking of onions .....

mujadara! i got the recipe from carmelize two medium onions in 1/4 c of olive oil. meanwhile, cover 1 c green or yellow lentils with water, bring to boil and reduce to simmer for 20 minutes. drain lentils and set aside. when onions are nice and amber colored, add 1/2 c basmati rice, drained lentils, 1 t of salt, and 2 c water. bring to boil, reduce to simmer. cover and cook until rice is tender. delicious and healthy.

Nutrition Info for recipes

The Whole Foods website has some great recipes on it and they always include nutrition info:

Win Tickets to Blue Point Brewing Company's 10th Anniversary in Long Island

righteous rye from 6 point craft ales in brooklyn.

Trying to use less butter

some people substitute apple sauce

Supplies/Ingredients for a Beginner Mixologist

I'd like to buy my dad a cocktail shaker set for Christmas this year because he has expressed an interest in mixology. I'd also like to include maybe a book or certain ingredients that are commonly used in a lot of classic cocktails. So far I'm thinking Angostura bitters and one or two liqueurs. Any ideas/suggestions (for books too)? Thanks!

No Oven Cassoulet?

I have a recipe for smoked sausage cassoulet that calls for a baking time of 30 minutes at 350 degrees. I'm wondering if there is a way to finish it on the stove since I have recently moved and no longer own an oven safe pot. here's the recipe:

* 2 tablespoons plus 1/4 cup olive oil
* 3 pounds assorted fully cooked smoked sausages (such as kielbasa and andouille)
* 4 large leeks (white and pale green parts only), thinly sliced
* 6 large garlic cloves, chopped
* 1 medium apple, peeled, chopped
* 1 tablespoon chopped fresh rosemary
* 1 1/2 teaspoons dried rubbed sage
* 1/2 cup brandy
* 2 14 1/2-ounce cans diced tomatoes with roasted garlic in juice
* 3 15-ounce cans Great Northern beans, drained, liquid reserved
* 1 10-ounce package frozen baby lima beans, thawed
* 1 cup (or more) canned chicken broth
* 3 tablespoons tomato paste
* 1/2 teaspoon ground cloves


Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof pot over medium heat. Add sausages; sauté until brown, about 25 minutes. Transfer to plate and cut into 1/2-inch rounds.

Add leeks and garlic to same pot. Sauté until beginning to soften, about 8 minutes. Mix in apple, rosemary and sage. Add brandy and simmer until almost evaporated, about 5 minutes. Mix in canned tomatoes with juices, canned beans with 1/2 cup reserved liquid, lima beans, 1 cup broth, tomato paste and cloves. Add sausages. Season with pepper.

Bring cassoulet to boil. Cover pot and transfer to preheated oven; bake 30 minutes. (Can be made up to 2 days ahead. Uncover; cool 1 hour. Refrigerate until cold; cover and keep refrigerated. Before continuing, rewarm in covered pot in 350°F. oven 40 minutes, adding more broth if dry.)

Any suggestions?

Green cherries?

My coworker just bought a couple of green cherries from the farmer's market in Union Square. They come in these tiny pods that look like paper lanterns. They're smaller than regular cherries and almost look like green grapes but are much firmer and more opaque. Any idea what they are? We want to try them but we can't figure out if they need to be cooked or prepared in some way.

here's a photo:

Knife Sharpener Recommendations?

I have a gift certificate to Amazon for about $30 dollars and I'd like to purchase a knife sharpener. Can anyone recommend an affordable/reliable sharpener? Are there even any decent options for $30 or less? It can be a stone or electric, I just want the most bang for my buck.

OR, I'll take recommendations for any awesome and cheap kitchen appliances! Amazon has everything!


Volunteering Opportunities in NYC

I love cooking at home and I'd like to gain a little extra experience in the kitchen by volunteering in a food kitchen or other community service program. Does anyone know of a great food prep/cooking class/food service volunteer program that might fit a full time work schedule (I'd be avail. after 5:30 on weekdays and all day on weekends)?

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