• Location: Manhattan/Brooklyn
  • Favorite foods: Sushi, tart yogurt, fresh berries, dark chocolate, coffee.
  • Last bite on earth: Some variety of ice cream!

Bake the Book: Smoke & Pickles

Favorite On-The-Go Bars

I'm a server and have the same issue. I like Larabars. No preservatives or added sugar -- just fruit and nuts. They don't replace a meal, but they hold me over on a long shift.

I make these for my fiance's breakfast, because he likes to grab and go: They're really fast and easy, and pretty cheap! I use honey or agave and usually add raisins or dried cherries and cinnamon to bulk them out more.

Cook the Book: 'Gluten-Free Girl Every Day'

Lentil stew! Lentils, diced tomato, mushrooms, onions, peppers, celery, carrots, broccoli, cauliflower, spinach, fennel, lemon zest. It's so hearty, gluten free and vegan. My meat-loving guy even likes it.

Giveaway: Win A Limited Edition "Zelda Collection" from Jeni's Splendid Ice Creams

For a well-known one... brandy alexander. I tried a strawberry & basil concoction at a local place a few weekends ago, though, and I think I'd like that as well but maybe as a sorbet.

Bake the Book: Old School Comfort Food: The Way I Learned To Cook

Cheese & crackers, or ice cream

Cook the Book: 'Family Table'

My family uses every excuse to get together, and the dinners are always great. I personally like Christmas Eve the best, because we focus on lots of small dishes. Baked brie, shrimp, smoked salmon...

Cook the Book: 'The New Persian Kitchen'

Give me a warm pita with hummus and baba ganoush and I'm happy for days.

Cook the Book: 'New York a la Cart'

Picnic location

It's not traditionally landscaped in the way that the gardens are, but what about the High Line? There are chairs if you're into that, but also an amphitheater-like area that looks over the street, or a lawn... Plus you could hit up Chelsea Market!

Preserved Oranges?

Thanks all! I guess I will give them a shot since they are in the fridge, but now I'm not optimistic.

lemonfair, I'm kicking myself for not trying that! I read about candied orange peel, but didn't think to separate the peels and just refrigerate them while I was away.

Healthy eating site

I would love a section dedicated to healthier options, but what would be even better in my opinion would be nutrition info posted for each serving of a recipe. It could be revealed with an extra click if some users don't want to see it. I always end up plugging my recipes into a nutrition calculator anyway. I'd rather make my own decisions about what's healthy or not.

It'd be even more awesome if we could search the recipe section based on macronutrients (like I could search for all vegetarian recipes with more than 10g protein, for example).

Cook the Book: 'Vegetable Literacy' by Deborah Madison

a medley of asparagus, summer squash, pepper, and potatoes on the grill is my favorite.

Bake the Book: La Boulange Bakery: Cafe Cooking At Home

almond croissant

Cook the Book: 'Pati's Mexican Table'

chiles rellenos

Bake the Book: Mad Hungry Cravings

Ice cream or sushi.

Cook the Book: 'The Chinese Takeout Cookbook'

I'm boring. Shrimp and broccoli with a spring roll.

Cook the Book: 'Rachel's Irish Family Food'

I ate lots of great Irish food when I lived in Dublin, but on Paddy's day, I had hummus and pita in between pints of Bulmers.

Bake the Book: Nigellissima

Amaretti cookies.

Cook the Book: 'Classic Snacks Made from Scratch'

I liked graham crackers broken up in a bowl of milk, or dunked in tea!

Your bestest Quinoa recipe

I don't really have a set recipe, but I like to hollow out a zucchini (or other squash), bake it, and stuff it with quinoa mixed with vegetables and cheese. Tomato, pepper, and feta/goat cheese is a favorite combo.

If I want to skip the cheese I throw a fried egg or tzatziki on top. When you're not going meatless, tuna, shrimp or salmon are also good mix-ins.

As a cold salad, my favorite combo is quinoa, black bean, mango, scallion, red pepper, jalapeno, grape seed oil, vinegar.

Cook the Book: 'Every Grain of Rice'

Care Package Suggestions? (International Shipping)

The things I missed most while living in Ireland were Rick's Picks (Hotties, specifically, but they might be heavy to ship), Fage yogurt (probably not allowed), Vosges Red Fire/Amalfi bars, nunu chocolates, Trader Joe's Dark Chocolate Peanut Butter cups, and sweet potato crisps. Most of them involve dark chocolate, I think because milk is so prevalent there, but maybe the UK is different!

Bake the Book: The Lee Bros. Charleston Kitchen

Cook the Book: Food and Wine's 'America's Greatest New Cooks'

I had a snow crab omlette in Orlando this weekend. Nothing too fancy, but it reminded me to play around with omlette ingredients more!

Bake the Book: Back in the Day Bakery Cookbook

My grandma's peanut squares. I requested them on every birthday.

Preserved Oranges?

Right before I went on vacation in February, I was given a bag of fresh oranges. I didn't have time to bake or cook with them. In desperation, I preserved some jars. I cut the oranges into quarters and squished them into their own juices with salt between them (found the technique on Food52), figuring they'd keep like preserved lemons. Then I stuck the jars in the fridge and forgot about them.

Did I do the right thing? There's no reason oranges would act any differently than lemons, right? I haven't cracked open a jar yet. I'm kind of scared because I've never preserved anything before, so I have visions of dying of a horrible disease. How do I use them? Can they stand in for preserved lemons or will they taste weird?

Substitute for Heavy Cream in Savory Scones?

Hello everyone--long time reader, first time starting a topic.

I'd like to try a recipe for roasted red pepper & feta scones. I know, scones are not diet food, but I'm trying to make them a little less fatty. The recipe calls for 3/4 c heavy cream. I'm wondering if I could substitute almond milk or maybe almond milk plus an extra egg yolk (there's 1 egg in the recipe already). The other fat in the recipe is 6 tbsp butter and 4 oz feta.

I did a little internet research and found a site that suggests using almond milk plus 2 tbsp oil in place of heavy cream, but at a 2:1 ratio (!). I'm skeptical. That seems like a lot of extra liquid.

Anyone have any experience with this? I'm not worried about dairy, so I'm open to other options, too.

Thanks for any advice you can give!

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