• Location: Minneapolis, MN

Latke-Crusted Turkey Stuffing Fritters With Liquid Cranberry Core and Schmaltz Gravy

Made these for our Thanksgivukah celebration and they turned out perfect and got rave reviews! I even made them all gluten free :-)
The one thing you didn't mention in your instructions was to squeeze the liquid from the shredded potatoes and onions before mixing the latke batter. Those familiar with making latkes would know this step, but those who are not might end up with really soupy batter.

Father's Day Giveaway: Win a Baking Steel!

Spicy sausage.

Peanut Butter Chocolate Cake

Incredibly similar to Smitten Kitchen's Chocolate peanut butter layer cake.

Bake the Book: Back in the Day Bakery Cookbook

My Mom's gingerbread

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

Holiday Giveaway: The Amazing Thermapen Thermometer

Roasted chickens for Chanukah.

Top This: Why Don't We Put More Broccoli On Pizza?

I worked at Edwardo's for a while and we loved to put broccoli on pizza. It was best paired with thinly sliced elephant garlic - both put on raw.
Great. Now I am hungry.

Holiday Giveaway: The Amazing Thermapen Thermometer

cooking egg whites and sugar for Swiss Meringue Buttercream

Who makes the latkas in your family?

Grandma (on my father's side) taught my Mom to make them. She taught me, but mostly she makes the latkes while I make the rest of dinner. She also makes homemade applesauce every year to serve with the latkes.
The best part? My Mom is Episcopalian (the rest of us are Jews) - but she makes a fabulous Jewish Mother.

Gift Guide: For Cake Bakers

I have the cupcake caddy shown in the picture and it doesn't work well at all. At least not for cupcakes. The rings to hold the cupcakes in are too shallow, and are too close together.
However, it works well for transporting bar cookies, the double decker tray allows you to bring more in one container.

Gadgets: Ninja Cooking System

Sigh. Now I can add another expensive item to my never-ending wish list.

Video: Crazy Toppings for Cheeseburgers

I had a burger with peanut butter and bacon. I was skeptical at first, but it was delicious.

Halloween Traditions?

I used to do chili and cornbread before the kids would go out for trick-or-treat. The arrangement is different after divorce - now I pick the kids up after school and get them in costume, take pictures and then drop them off with the ex so he can take them Trick-or-Treating. That way we both get to do our favorite part of the holiday with the kids.
@Kenji - my birthday is the day before Halloween. I ALWAYS wanted a costume party for my birthday when I was a kid but my parents would never do it. I threw a HUGE costume party for my 21st birthday during my senior year in college - totally awesome. Haven't done it since, though.

Kid's Desserts

Cake pops, while too sweet for many adults, are usually a big hit with kids. Bakerella has tons of ideas on her website for decorating them specifically for a theme, but you can just do different colored candy melts with sprinkles or whatever.
I have also seen where people will put a stick in the middle of an oreo and dip them in candy melts.
"Ice cream cone" cupcakes are easy and totally cute - put your cake batter inside an ice cream cone and then make the frosting look like ice cream (google it for lots of images).
Worms'n'dirt - Small clear plastic cups with layers of brownies and chocolate pudding - top with oreo crumbs (the dirt) and stick some gummy worms in. Again - google it for lots of pictures.
Set up a table with a big plate of plain cookies and dishes of icings and different toppings so that each kid can frost and then decorate their own cookie. Can do the same thing with cupcakes.

Sponsored Post and Advertising on Serious Eats

I don't have a problem with them at all. It only takes the slightest bit of attention to see that a post is sponsored and decide whether to read it.

Cheese or cheese sauce on nachos?

So...sort of a sidejack, but can anyone identify the flavor that is "nacho"? I have made Kenji's cheese sauce and LOVE it, but I can't figure out what the missing flavor is between that and the "nacho" bright orange stuff that you can buy.

Gluten Free

Adding (because I hit post too soon) - I am not affiliated with the products I mentioned in any way either. Just have learned through trial and error which ones are worth using and which aren't. Trying to pass along what I have found works best.
It is true that most pre-made gluten free breads etc that you can buy are terrible. You have to bake your own if you want them to be good.

Gluten Free

KNitter - I beg to disagree. Our household has been gluten and corn free due to allergies for a couple of years now. It is very rare for someone to identify a baked good that I have produced as gluten free. My cakes, pies, quick breads, yeast breads and other types of baked goods are all just as good as anything made with gluten. The exception so far is pizza crust - I have yet to perfect it. That said, my kids still say my pizza is the best.
You just have to learn to use the right ingredients and to work with them properly. There are also a ton of products out now that make the process of substitution so much easier.
I bought a bread machine and I bake our sandwich bread - the types that you can buy (like Udi's) are terrible. Our home-made bread is great. I also make dinner rolls, soft pretzels, hamburger buns etc and they all are scarfed up by gluten free and "normal" people alike.

If you search gluten free on the web you will come up with tons of blogs. I am not affiliated with any of them in any way - these are a couple that have taught me a lot:
Gluten free girl and the Chef
Gluten free goddess
Gluten free baking (the owner of that one also is the author of the Gluten Free Tuesdays column here on SE)

Products that I have found to be incredible and make the process so much easier (especially until you are used to making your own flour blends or things from scratch):
Pamela's - their flours and pancake mix are fabulous. Their cake mixes are so good that I use them as the base for almost all of my cakes that have to be gf. Nobody EVER thinks that they are gluten free - I get massive compliments on my cakes and cupcakes.
King Arthur Flour - their mixes are also wonderful and they have a couple of different all purpose gluten free flour blends.

18 Easy Ways to Eat Peanut Butter

I had a burger on a sourdough bun the other day with peanut butter and bacon. It was fabulous!

Need Great Brisket Recipe

Cook the Book: 'The Mile End Cookbook'

Corned beef on rye with coleslaw on the sandwich. Potato knish on the side and Rugelach for dessert.

What's the most decadent thing you've eaten at a fair?

I always get the deep fried alligator bites (with hush puppies) at the MN State Fair. I don't think they taste anything like chicken. And the alligator on a stick doesn't taste like teriyaki chicken either. But whateves.
Most indulgent..a Minneapple pie (deep fried apple pie with cinnamon sugar and ice cream). Not the best apple pie filling in the world, but yummy.

Portable July 4th Picnic Dessert?

If the weather will permit - chocolate dipped strawberries? Or, if you want to go really Fourth of July, dip strawberries in white chocolate and then dip the tip of it into blue sprinkles. Red, white and blue treats :-)

Gadgets: The Stem Gem

My kids bought me one of these for Christmas last year and it is great!

'Our Evening Began in Peter Sichel's Comfortable Study in His New York Townhouse'

I love you even more after seeing you post this.

Dessert made from Tater Tots??

There is a "tot-off" this week at work. It is a cooking contest but the star of the dish must be a tater tot. I wanted to get creative, but can't seem to come up with any ideas on how to turn the delicious tater tot into a dessert.
I can see serving them freshly fried (or baked, I suppose) sprinkled with cinnamon sugar, drizzled with a little bit of chocolate sauce and then topped with whipped cream. But around here we only have microwaves, so that would turn out sort of icky.
Anyone have any ideas??

I was a contest winner last week but haven't gotten an email?

I saw my name on one of the contests last week. It said that I should have gotten an email.
I can't find the spot in my account information on seriouseats to check and make sure the admin have my current email addy. Anyone know? I haven't received any email telling me the good news about my new copy of Handheld Pies.

Help me figure out what I did wrong? French Silk Pie FAIL.
I followed the recipe exactly. Twice. Each time, when I streamed the chocolate into the bowl with the yolks, it seized up and there was NO way it could be folded into the whipped cream.
Any thoughts on what I did wrong?

Can you fix gelato that froze a bit icy?

I made some pumpkin gelato last night and the flavor is out of this world. It froze a little bit icier than creamy. I think it was not cold enough when I put it into the ice cream maker. Wondering also if the moisture in the pumpkin is to blame.
Do you think I could melt it, add a little more whole milk or cream to increase the fat and refreeze it? Just wondering if there is a way to "fix" ice cream/gelato that has frozen wrong. Tastes great, so I will eat it, icy or not.

Recipe for Salted Nut roll??

I have been trying to find a recipe for salted nut rolls. You know? The kind with a nougat center surrounded by caramel and then rolled in salted nuts?
The only recipes I can find start with marshmallow fluff or marshmallows. Anyone know where I can find a true from scratch recipe??

Help with candy making!!

I am planning to make Sara Moulton's Chocolate Caramel Peanut Truffles but the recipe has me a bit confused.
Not sure if it is allowed, but here is a link to the recipe. Forgive me if I have sinned:

Anyway - the recipe calls for sugar, cream and then other ingredients. It says to "Place the sugar in a heavy saucepan. Cook over medium-high heat, stirring just until the sugar has melted. Continue cooking, swirling the pan often, until the sugar is a dark golden caramel. Remove the pan from the heat and carefully pour in the cream. Return the pan to the heat and simmer, stirring, until the caramel has dissolved."

So...I am supposed to put JUST the sugar in the pan and heat it up until it melts? Will it actually melt? I always thought there had to be water or some sort of moisture to get that to happen? I don't want to end up with super burnt sugar all over my good candy making pan because I can't read a simple recipe.

Royal icing for someone with an egg allergy?

I am looking for a recipe for royal icing (or a suitable substitute) that does not contain eggs or meringue powder. There is a severe egg allergy that is driving the request. The icing is for kids to use to ice cookies, so ideally it would set up but be thicker than a glaze so the kids can handle it.

Update on my Mac'n'Cheese "project"

Here's a link to the original thread:

Well. The first attempt was Friday evening. I believe I have the right flavor profile but some of the proportions were off. I definitely used too much wine (or didn't let it cook down enough before adding the milk). Either way, the wine sort of overpowered the rest of the dish.

I used about 3/4 cup wine, 1 1/2 cups milk, 3 parts extra sharp cheddar to 1 part parmesan and 1 part asiago. Two small shallots finely chopped and about 1 tsp minced garlic.

Plan for the next try is to reduce the wine to about 1/4 cup, and use 2 parts extra sharp white cheddar, 2 parts of a milder cheddar and 1/2 part each of parm and asiago. Shallots and garlic were about right, I think.

I will let you know how it goes! Thanks for all the advice and help - when I get this right it is going to be killer!

Help me recreate my favorite mac'n'cheese

The other day I had the best mac'n'cheese I have ever had. The description is:
"Cavatappi pasta tossed with our cheesy blend of asiago, Parmesan, Tillamook & white cheddar, garlic, white wine and shallots."
I know how to make mac'n'cheese with a roux. But when and how do I get the garlic, white wine and shallots in there?
My thought is to saute the garlic and shallots in butter, deglaze with the white wine, when the wine is reduced away add more butter and make the roux??
Any help would be appreciated. My mouth is watering and I can't wait to get home and try to make this tonight for dinner.

What internal temp for tender brisket?

I have always been plagued by an inability to get my brisket to come out anything other than dry. Yesterday I made the recipe posted here a while ago It was delicious, but still came out dry.
When I checked it at 2 hours of cooking the internal temp was over 160F.
What temp should I aim for?

Bean soup?

I have two hambones in the freezer with quite a bit of meat still attached to them. I am thinking of bean soup? Haven't successfully found a recipe though.

@Aya Kristen Alt - Infused Salt?

You mentioned in another thread (Edible Gifts) that you are infusing salt.
Care to share your technique? This sounds like the perfect food gift for me to give to my family since everyone is always on a diet and don't want a bunch of sweets or sauces.

Thermapen question

Can I use my thermapen for candy making? Seems like a stupid question but I would be really upset if I ruined the thing...

What can be done the day ahead?

I want to get as much of my prep done on Wednesday as possible. I am roasting butternut squash (1 inch cubes tossed with spices and olive oil). Would it be okay if I peeled and cut it up the day before or will it dry out even in a tupperware?
I have seen that you can boil the potatoes for mashed the day before. How do you store them?
Any other thoughts or tips for preparing for the Big Day?

Have you ever made a dish that you HATE to fulfill a request?

The one and only thing that my boyfriend has ever asked me to make for Thanksgiving is deviled eggs. His Mom always makes them for holiday meals.
I hate mayo. I gag if I get close to mustard. I also happen to gag if I try to eat a hard-boiled egg. (Not exaggerating - I really am this pathetic!).
This year I want to make him the eggs as a surprise, but I am worried that they won't turn out well.
How do you cook something that you can't bring yourself to taste along the way?

Anyone have a fantastic (traditional) deviled egg recipe that I can be sure of?

Subbing quinoa for grits?

I am making the following recipe tonight, but instead of grits I would rather use quinoa. Anyone know how much quinoa would be the right amount for the recipe?
2/3 cup instant grits
1/2 cup puree pumpkin
1 tbsp fresh sage
1/3 cup shredded cheddar cheese

Bring water to boil, add grits (quinoa), stir until combined
Stir in pumpkin, sage and salt, return to boiling
Reduce heat and cook uncovered until thickened.
Remove from heat, stir in cheese.

Venison Tenderloin?

I have a venison tenderloin in the freezer (the animal was alive less than a week ago).
My boyfriend suggested that I make it into stew. So..I have found some yummy looking venison stew recipes.

Is the tenderloin an appropriate cut of meat to use in a stew? I have never cooked venison before and I am nervous about ruining a beautiful cut of meat.

Reheating roasted squash for potluck?

I am bringing roasted butternut squash to an office potluck tomorrow. I will be cooking it tonight.
What should I store it in overnight?
What is the best way to reheat it (options are microwave, crockpot or electric skillet) so that they don't get mushy or icky?

This is the recipe I am trying:

Wonton wrappers for ravioli??

I don't have a pasta machine and have always failed at trying to roll out pasta dough by hand.
Has anyone here successfully made tasty ravioli using wonton wrappers? I tried once but they turned out sort of slimy and mushy even after less than a minute in the water. Not pasta-like at all.
Do you think you could pan-fry them instead of boiling and have them come out tasty?

Farm fresh vs Store Bought chicken?

We have a chicken to cook tonight that is from a friend's farm. My plan is to beer-can cook it (we have another that I will brine and roast another day).
I have been planning on about 1.5 hours for cooking time. However, the person we got the chicken from says it will take at least 4 hours because it is a farm raised chicken and not store bought (and injected etc).
I have never heard of it taking so long to cook a chicken, store or farm bought. Is he right?

Fresh vs Dried Chilis

A few weeks ago I made chili using dried chilis that I toasted, soaked in boiling water to soften then pureed into a paste. I have a bunch of fresh chili peppers from the Farmer's market and am wondering how to achieve the same thing.
Should I just roast them (how?), remove seeds, puree and add to the chili?

Converting brownie mix to cookies?

We are going camping this coming weekend. I have a gluten-free brownie mix that I have made before and is wonderful. I have also converted it and made cupcakes with it in the past.
Instead of taking brownies, I thought I would rather take cookies.
Any thoughts on how to convert a brownie mix to cookies?