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Cook the Book: 'Gourmet Today'

My first cookbook was the Southern Living Cookbook. I don't cook from it very often now, but whenever I need a crowd-pleasing casserole or dessert recipe, I'll open it up.

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From Serious Eats

Cook the Book: 'Gourmet Today'

My first cookbook was the Southern Living Cookbook. I don't cook from it very often now, but whenever I need a crowd-pleasing casserole or dessert recipe, I'll open it up.

From Serious Eats

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

I'm Southern, so I have lots of pork memories to choose from. I guess I think most fondly on the times my mom and I would roll up rumaki. I felt very debonair and grown up slathering chicken livers and bacon with soy sauce.

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Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

Spicy whole-grain mustard, crisp red lettuce leaves, and a nice slice of Gruyere.

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A Zingerman's Education: Exclusive Student Care Packages

The one item a senior deserves: Béquet Caramels. These combine the familiar (caramel) with the unfamiliar (chipotle pepper and sea salt). Plus, the students can share - an important consideration in the dorms or apartments. After four years, the kids deserve something sweet.

From Serious Eats

Cook the Book: 'The Modern Baker'

I tried to make a batch of petits fours in a dilapidated apartment kitchen with an ancient and unpredictable stove. I spent hours working on the stupid things, and wound up eating dry white cake crumbs with grainy icing. I know now why a petit four can run you $3 a piece. It's worth that not to have to make them.

From Serious Eats

Cook the Book: 'A Platter of Figs'

Honeycrisp apples, sliced thin & served with room temperature brie, walnuts, and honey. (It's good baked, too, but nothing can beat the crunch of a cool Honeycrisp.)

From Serious Eats

Cook the Book: 'A Platter of Figs'

Honeycrisp apples, sliced thin & served with room temperature brie, walnuts, and honey. (It's good baked, too, but nothing can beat the crunch of a cool Honeycrisp.)

From Serious Eats

Cook the Book: New South Grilling

Pear salad. At every fancy dinner, my dad and I were in charge of making the salad course. My mother always expected us to grow up and make an elegant salad with baby greens and a homemade vinaigrette. That never happened. To this day, my dad and I always make pear salad. Put a leaf of iceberg lettuce on a plate, plop half of a canned pear (not a fresh one - the horror!) on top of the lettuce, fill the pear with Blue Plate mayonnaise, add grated cheddar cheese and a maraschino cherry.

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Cook the Book: The Splendid Table's How to Eat Supper

John Currence. "How do you think you can best challenge a culinary audience and keep them engaged?"

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Weekend Book Giveaway: 'The Fortune Cookie Chronicles'

"Your personal finances will be greatly improved." Not so much.

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Cook the Book: 'Roast Chicken and Other Stories'

I'm a huge fan of roast chicken. When my husband and I first started dating, he caught the flu. In a desperate attempt to impress him and make him feel better, I made my pot chicken - roast chicken with lots of soggy vegetables to soak up the chicken fat. He got better. We got married. Connection? Perhaps.

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Cook the Book: Win a Copy of 'Cook with Jamie'

Mostly my mom. She is a wonderful cook. I didn't cook much for a long time, but now I get in the kitchen every day, and every time I have a culinary success or failure I'm reminded of cooking with my mom.

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