I guess i don't know how it goes either. mixing a dressing in the bottom of the salad bowl before dumping in the greens is the easiest thing in the world
I used to work not too far from there, some of our regular lunch spots were... Topaz Thai on 56th between 6th & 7th, the Burger Joint in the Parker Meridien, Mangia on 57th between 5th & 6th, Astro Diner on 6th at 55th, oh and there's a fancy Italian restaurant, Remi, on 53rd between 6th and 7th that has a little "to go" store front in the building's pass through.
I've got ingredients for a roasted chicken with a kale salad and for a cheddar and stout fondue
roasted cornish hens. Just as easy as a whole roasted chicken but just a bit fancy
OOOPS! Misread your southwest as southeast. so scratch what i said. This might help...
You don't need to go to Colorado, there are plenty of East Coast craft breweries. Some of the more widely distributed ones are Harpoon, Brooklyn Brewing, Dogfish Head, Dock Street, OtterCreek, Long Trail, Shipyard, and good old Sam Adams. But literally there are thousands. I'd recommend finding a good beer bar and start sampling.
I made my own chicken soup last week when the flu hit my husband. Then it hit me, the soup ran out and I turned to take out egg drop soup with a good dose of sriracha.
honest recommendation, stop wasting money on expensive meat you don't have to tools to cook properly.
If you want to do a rib roast you're going to need either a good hot oven or a grill.
We did a smoked turkey for Thanksgiving. It was still the traditional main but smoking instead of roasting was a HUGE hit with our guests.
Would work just as well for Christmas.
Sheet pan.
I tried using a loaf pan once, greasy, crumbling mess.
Not at all. Thanskgiving is traditional Turkey, Christmas Eve is Italian American fishes, Christmas day is prime rib
I disagree. I don't want to have to ask for the check. It makes the whole process take longer. In my experience, a good server can judge when a table is ready for the check.
get in a cab and head over to Cochon, you won't be disapointed
still tastes spammy
I grew up with the old standard freezer on top fridge below and that's what I had in all of my rental apts over the years. The house we bought came with a side by side and I hate it with the passion of a thousand fiery suns. Two six packs of beer, there goes a whole shelf in the fridge. I'm looking forward a french door fridge on top freezer drawer below soon
I remember my great-gram cutting her homemade pizza with kitchen shears. I usually just use my go to big knife.
We were there just a few weeks ago. We had good luck walking down Broadway we had really good meals at One Eighty and The Fifth Element. I would call both "new american" Last year we had good burgers and beer at Pour Judgment, also on Broadway. We had a good brunch on Broadway as well, unfortunately i can't remember the name of the place. We have tried some of the places down on the waterfront as well, we found the places on broadway were more reasonably priced, more laid back and better quality.
You realize the parkway runs the entire length of the state, right? You're going to need to be a little more specific.
But generally, we have diners here, they serve breakfast 24/7
You should really try Vics in Bradley Beach, best pizza in the area if you ask me.
agree with @Aya, there really isn't a little Italy in Manhattan anymore. There's just a couple of blocks left, Chinatown has taken over the space.
popcorn, I cannot get the big tub at the movies or I will eat the whole thing and make myself sick. zero self control.
Also, cherries, sweet, dark, summer cherries, same deal, I will eat myself sick.
good to know. thanks for the info, @jedd63
second Cochon. great meal!
I was under the impression that sweeter white wines don't age well. Is that not correct?
A friend of mine recently gave birth to a bouncing baby boy. I'd like to bring her a a pot of soup that she can heat and eat quickly as she is settling in. The ideal recipe should be vegetarian and relatively hearty. THANKS!
I've been happy to see more attention paid to beer and home brewing around here lately. So, Serious Eaters, what is your go to beer of choice? Do you switch it up seasonally?
My husband and I are heading down to New Orleans for our first time for an anniversary get away. Where do we need to eat? We're interested in local food. For dinner, we'd like to do one super fancy, classic, old school and then something super delicious, maybe a bit more cutting edge and casual. We'd also appreciate some direction on good, locals in the know kind of, lunch and breakfast places. We really want to avoid tourist focused places. Thanks!
Hi all. I'm moving to a new house and will need to stock the pantry starting with nothing. I've already got things like flour, sugar, salt, oil, vinegars, mustards on the list. What are your pantry must haves?
When dining out last night, I had pretty much decided on I would like to have some kind of fish for my entrée. As I was reading the menu I came across a chicken dish that had herbed spätzle and sautéed brussels sprout leaves as the sides. Spätzle and brussels sprouts are two of my favorites. I ordered the chicken. My question is how much impact do the sides have on your entrée choices?
Hi all. I'd like to get a house warming present for a friend. I know she needs to restock her spice cabinet. What dried herbs and spices would you include in a gift basket? What are your must haves?
With Super Bowl Sunday fast approaching need some advise on what to bring to the party. I'm looking for vegetarian, finger food that is good at room temp and travels easily. And of course is football appropriate. Ideas?
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we're seeing a lot of pickling in these parts too. I've also noticed razor clams showing up more often.