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Why Jianbing is China's Most Popular Street Breakfast

In Oakland's Chinatown, Tian Jin dumplings makes the Tian Jin-style jianbing (crepe folded fried puffed dough). I think it's delicious, but I haven't had any other versions to compare it to!

Cheese 101: The Incredible Cheese From America's Heartland

Prairie Fruits makes amazing cheese (though Champaign-Urbana is 2 hours south of Chicago by car/train, FYI). Even simple cheeses like their sheep's milk feta was creamy and funky and perfect--so sad I can't get it now I've moved away!

Stuffing Waffles, Stuff-Puppies, and Stuffin's: Three Ways to Bake Your Stuffing Better

If I wanted to make the "stuffins" ahead of time, would you portion them out in the muffin tins and refrigerate, or keep the stuffing mixed in a bowl and portion just before baking?

How to Make The Best Chicken Stock

I second the use of necks--I like to get a huge pack of backs and necks really cheap from our local butcher and make stock with those. I like to roast them first to render out some of the fat and seems like my stocks are not as fatty as a result.

My Pie Monday: Butternut Squash, Figs, Pickled Cauliflower, and More!

I love this idea too! So stealing it now it's gotten cold and truly fall-like here.

Sweet Hacks: 10 Easy S'mores Variations

Does anyone have any recs for dark chocolate that melts well on a s'more? When I buy the higher-end stuff, it just doesn't seem to melt properly.

Three Sheep's Milk Cheeses You Must Try

Lambchopper and Ewephoria (both from California, though I forget the names of the dairies) are two of my favorites. Silly names, great cheese!

Video: How to Poach Eggs, the Foolproof Method (Really!)

Quick question: are you using cold, straight out of the fridge eggs? Always wondered if that would make a difference in cooking times?

Sunny Meyer Lemon Tart

@Lauren Weisenthal I made my tart in a pyrex bowl over a medium sized pot of simmering water. I have an electric stove, which had no problem keeping the water simmering along. The mixture and the bowl felt hot to the touch, but the curd never thickened. The consistency before I put it in the fridge was close to heavy whipping cream, and it never solidified in the fridge.

Sunny Meyer Lemon Tart

I had the same problem making this recipe--followed it exactly (even found Meyer lemons in my grocery store!) and it never thickened, even after an extra 20 minutes over the heat and several hours in the fridge.

Cook the Book: 'Jerusalem: A Cookbook'

I love kefta/kofta: ground lamb kebabs made with lots of fresh mint and parsley.

Cook the Book: 'The Smitten Kitchen Cookbook'

Last night we did a gorgeous butternut squash risotto with pancetta and sage from Jamie Oliver...fall on a plate!

Small Batch Sweets: Clairesquares

In England I think they're called "Millionaire's Shortbread" and you could probably find some fairly easy recipes for it on various British food sites.

Your Guide to a Full English Breakfast (Fry-Up)

My dad loved to finish his fry up off with another cup of tea and chocolate biscuit--I have no idea where he found the room for it though!

Cook the Book: 'Tender: A Cook and His Vegetable Patch'

Herbs in pots is all I have space for, since my yard is covered in shade!

Cook the Book: 'Serve Yourself'

Buy a salmon fillet, just for enough one, a bake en papillote with lemon, garlic, parsley and white wine, and have with crusty bread or some quick couscous. Easy with very little clean up!


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