Cook the Book: 'Put 'em Up!'

I just made my first batch of pickles and spiced beets yesterday! Who knew that home canning was so easy?

Las Vegas Resturants

I was highly disappointed with some of the celebrity chef restaurants (overpriced for what we got), however we did have a great time at Firefly which is an off the strip tapas restaurant with awesome sangria and great food. It was a great way to try a bunch of different things and I loved everything I ate and it was decently priced. If you're looking for a nicer restaurant to have a romantic dinner this may not be it, but definitely worth checking out if you're there for a few days and want to get off the strip.

Hidden gems of the cereal isle...

Trader Joe's has some interesting cereals of their own that (obviously) you won't find anywhere else. I'm partial to the High fiber one with cranberries and almonds but there are a few other good ones if you've got a TJ's near you.

Cook the Book: The Perfect Finish

My absolute favorite has always been frangipane tart. Depending on what fruits are in season it can be made with pears, apricots, cherries or berries. I'm salivating just thinking about it, too bad its too hot to bake.

Win NYC Food Film Festival Tickets to Brad Farmerie's Southeast Asian Street Food Market

roti canai all the way!

Anyone have a Vitamix blender?

Consumer Reports just rated blenders. I think the Vitamix came out on top but the runner up only cost $30. You may want to check out their reviews.

Win Tickets to the 'Potlikker Film Festival'

Food Inc sort of changed my life

Cook the Book: 'Recipes from an Italian Summer'

Easily bruschetta with an array of different toppings tomatoes mozzarella and fresh basil; parmigiano, fresh figs and balsamic vinegar; pesto and ricotta and pine nuts; capponata you get the idea.... mmm

Two Heads of Cabbage: What to do?

Shed the cabbage and saute it with carrots sliced in thin sticks and chopped sundried tomatoes until they are soft and caramelized (can add some pancetta if you want too) and use as a topping for cappellini or spaghetti. Some good parmesan and a little black pepper is all you need. mmm.

DVD Giveaway: Food, Inc.

We have always eaten local and/or organic due to our membership at a local food coop, but we are definitely paying more attention to where our food comes from and how its grown. We also cook at home more and try to replicate our favorite grocery store purchases.

Cook the Book: 'Jamie's Food Revolution'

A simple spread of toasted bread with olive oil, some cheeses topped with fig jam or balsamic vinegar, maybe a bruschetta if i'm feeling adventurous and a nice salad. Perfect Italian tapas in under 15 minutes.


Check out Cheryl Rowgowski at she's an amazing farmer (first farmer to win a MacArthur grant for work in sustainability) has great produce, all organic and grows everything and is also cheap! I've been part of her CSA for a year now and its fantastic, the only downside is that pickup is in the Bronx (however if she gets more members she may come to a different area, and sometimes will allow pickups at the farmers market in Carroll Gardens Brooklyn or Sunnyside Queens).

In terms of picking a CSA, it's important to find a farm that grows things you want to eat and that the farmer is a person you genuinely want to deal with on a regular basis. Just Food has a lot of great tips for doing that here:

Serious Eats Holiday Giveaway: Two Little Red Hens Cake

For Christmas Eve we're heading to Five Points and for Christmas dinner we are having a Mediterranean/Middle Eastern feast.

Cook the Book: America's Test Kitchen Family Baking Book

Last year I was under a lot of stress and had agreed to make cookies for several people as holiday gifts. I had planned everything out and was going to make five or so kinds of cookies. Unfortunately I messed up every single cookie, the gingerbread wouldn't roll, I forgot sugar in the sugar cookies, the macaroons burned etc. By the end of the day I was almost in tears.

Cook the Book Party Planner: La Cucina

Our best Christmas dinner was a recreation of all of our favorite dishes from Puglia, Italy. We had Orecchiette con Cime di Rapa, braciole, stuffed eggplants, focaccia, a great big salad and zeppole for dessert. It was truly delicious.


Terrace Bagels on Prospect Park West in Brooklyn

Cook the Book: 'The King Arthur Flour Cookie Companion'

Sugar cookies for santa : )

Seriously Delicious Holiday Giveaway: Charles Chocolates

Dark chocolate covered strawberries! mmmm

What's Your Favorite Falafel In New York?

I have to say I adore Tanoreen in Bay Ridge, some of the most flavorful mediterranean food I have ever had in my life, however I recently made a new falafel discovery. In my neighborhood (Windsor Terrace, Brooklyn) there is a deli on the corner of 10th avenue and 17th street that sells amazing falafel. They are so good that all of the neighborhood kids buy them and eat them plain. Seriously worth the trip.

Cook the Book: 'Dishing Up Vermont'

New York apples, nothing better than a good Candy Crisp on a brisk fall day.

Cook the Book: 'What We Eat When We Eat Alone'

Usually leftovers piled in a bowl on some lettuce with a homemade dressing, last night for instance was roasted beets over mixed greens topped with polenta and beans stewed in tomato sauce with a balsamic vinaigrette, the other day was roasted corn, sauteed squash, caramelized onions and cheddar cheese over mixed greens topped with black bean, lime cilantro dressing, salsa and guacamole.

I love _____ but I'm allergic to it!

it may not actually be an allergy. very fresh pineapple (ie: not canned) contains an enzyme called bromelain which digests proteins and the prickly feeling your mouth could actually be the enzyme digesting the proteins that make up the primary epithelial layer in your mouth and causing a tingling/numb/burning sensation. The fresher the pineapple and the more of it you eat the worse the feeling is.

Cook the Book: 'Canal House Cooking, Vol. 1'

A hunk of bread, some good cheese, a few fresh tomatoes and cucumbers with a little olive oil and balsamic vinegar and basil all eaten with your hands on the beach watching the setting sun. maybe some berries and whipped cream for dessert...

Let's talk knives

Alright alright, you guys are just confirming everything I was already feeling. Thanks for the help. 1000 for knives really is ridiculous.

@salpico That site is amazing. I've had good experiences with the wusthofs and henckels so I may get a few of those but those Globals look mighty fine... there really is such a thing as too many choices. haha

The Bottom of the Bag: Stale junk/snack foods remnant uses?

Sugar in Sugar Cookies

I'm in the process of looking for a new sugar cookie recipe and most that I've looked at are pretty similar except that some use granulated sugar while others use powdered sugar. Does anyone know what the effects of the different sugars are on cookie texture? I like a crisp sugar cookie that can be used for rolling and will hold its shape well when baked. If anyone has a favorite recipe they want to share that would be great as well.

So my neighbor had a baby...

... and I was going to make her something. This is her third (she's got two young boys already) and last time I made her lentil soup and Irish soda bread which they all loved. I want to make something kid friendly that they all will enjoy, any ideas?

Let's talk knives

So after a visit from a Cutco salesman I've decided that it really is time to get some better quality knives. Not one to fall for a gimicky sales pitch I wanted to ask around before I laid down nearly $1000. So in your opinion what brand of knife offers the best quality for the price for everyday use? Has anyone tried cutco?

Vegetarian Baked Beans Recipe?

Hi everyone, I'm in need of a good recipe for vegetarian baked beans for a bbq this weekend, any recommendations? I don't have a crockpot or dutch oven (though I have something I can use in the oven and cover with foil) can they be done on the stove or will that compromise the flavor? One last thing, the bbq is saturday at noon and I have to travel most of the day tomorrow to get there, should I make the beans tonight (is two days too funky?) or stay up and do them tomorrow night? Okay enough questions, I'll let you guys do your thing. Thanks for the help!

Baltimore Cheap Eats?

Hi, I'll be in Baltimore for the next couple of days, staying near John Hopkins University and I'm in need of a few good places to eat breakfast (preferably within walking distance) and dinner (willing to travel for). We're students so cheap is good but at the same time I want to eat relatively healthy good food. A few in our party are also vegetarians so veggie options are a plus. Any suggestions would be appreciated. Thanks guys!

Local Food Hor D'Oeuvres

Hi, I'm hosting a tasting of local food from NY and will be making several hors d'oeuvres that each spotlight a different food (ie: asparagus, honey, goat cheese, rhubarb etc.) I was thinking of doing a few different toppings to put on toasts but I could use some more ideas maybe a drink or dessert?. Whatever I make has to travel well and be eaten cold (I won't have any heating access unfortunately). Any help would be much appreciated. Thanks guys!

What to do with nonfat yogurt

I accidentally bought nonfat yogurt at the store the other day and trying it has only reaffirmed my preference for whole dairy products, so I am now stuck with an entire container of yogurt that I don't know what to do with. I figured that I might try baking with it (that Dorie Greenspan Yogurt cake is calling my name) but that won't use all of it. Anyone have any ideas on how to use it up?

Recipe Request: Scones

Hey all, I've taken on the task of making brunch for some guests and I'd like to make some scones, but I don't have a great recipe. I'm looking for a nice crunchy exterior with a dense buttery interior (none like the cakey ones from so many bad bakeries). Any one have a favorite?

Also I was wondering what the texture difference was between using cream and buttermilk, I've got some leftover buttermilk and was hoping to use it up, but I don't want to compromise the texture. Any help would be much appreciated.

Senior Thesis Ideas

I've got to come up with a senior thesis by wednesday and of course I'm doing it at the last minute. I want to do something pertaining to food and farmers, possibly a photo documentary of sorts to go along with some interviews, but I feel like that isn't enough to keep me going from january until may. I'd rather stay away from the hard sciences and am leaning more towards the humanities. If anyone has any suggestions or can help me to formulate a concrete thesis that would be great. Thanks.


It's that time of year again, and I'm setting out to make some fruitcakes to send out. I made a good one last year but unfortunately lost the recipe, I'm up for trying a new one though, the only requirements being that it doesn't contain any of the creepy neon green and red fruit like candies. I want a more natural cake with real dried fruits and nuts, anyone have any luck?

Vegetarian in Vancouver

I'm heading to Vancouver this weekend and will be staying in the Kitsilano area, and was wondering if anyone had some good vegetarian recommendations. Any type of cuisine is fine, but nothing too fancy or overly expensive, I'm just looking for some good food.

Oak Island/ Long Beach North Carolina

Hey all, I'm heading down to Long beach with lots of family who, being Italian, like to eat. I haven't been down there in a long time and was curious if anyone had any good restaurant recommendations, and also if there was any type of farmers market in the area. Thanks!

What does one bring to a shivah?

My neighbor's mother recently passed and is now holding shivah, I'd like to go and was considering making something to bring, but, not being Jewish, don't know what would be most appropriate/traditional or if I should just make whatever i choose... I was leaning towards a cake/loaf/tart of some kind or maybe cookies... Any ideas?

Cheap Kitchen Supplies?

I just finished a major kitchen renovation (Yay!) and am looking to buy some new pots and pans, glasses silverware, baking tins (pretty much everything), I want some decent quality items but i don't want to shell out the big bucks. I was thinking of going down to some restaurant supply stores in the Bowery but i've never been to one.

Where do you guys get your cookware on the cheap?

Foodie Movies?

I'm having a foodie movie party and was wondering what everyone's favorite food related films were.

What in the world can i do with a dozen eggs?

Under normal circumstances a dozen or so eggs wouldn't stand a chance in my kitchen, but do to the fact that I'm undergoing a renovation and the only appliances I have are a microwave, toaster oven and grill I'm quite perpelxed over what to do with them. They need to be used up pretty quickly (they've been sitting in the fridge for a week already), my neighbor is letting me borrow her kitchen while she's away for Passover so I can always whip something up then but that's in another week and I'd rather not wait that long. Any ideas?

Help me live through my kitchen renovation!

Hey everyone, so next week begins the two month process to transform my kitchen into (hopefully) the one of my dreams, the only problem is that for two months my family of 5 will not have a kitchen (try explaining that to 3 hungry teens as they storm through the door at 6:30). As much as we love takeout it can get a bit tedious not to mention expensive, so I will be setting up a temporary kitchen with a microwave & fridge & grill and was wondering if there were any other appliances that might be able to help us through. Any ideas?

Banana Cream Flop.

I can never seem to make a decent banana cream pie, i love it to death, but everytime I try to make it the custard ends up too runny (though still tasty) and I end up having to scrape it out and eat the crust and custard separately. The recipe i used was from the Joy of Cooking and previously i've used one from Shiela Lukins' Vegetarian Planet. Anyone have an idea as to what I might have done wrong or any tips to offer? Thanks

Vegetarian in the East Village

I'm looking for restaurant recomendations in the East village/ lower manhattan area that are vegetarian or have a good selection of vegetarian options for a birthday dinner, something festive with good food, it doesn't have to be overly fancy. Any suggestions?


I recently bought a bunch of these adorable little citrus fruits and was wondering if anyone had any interesting ideas on what to do with them. I have had them candied and with gingerbread before but other than that I'm at a loss but willing to experiment, any ideas?

Yeast help

After many failed attempts at bread baking, I decided to make focaccia for Christmas dinner, well being careless self I let my water cool down too much before adding the yeast, and didnt realize it until too late. I decided to continue with the recipe anyway.... does anyone have experience with problems like this and is there a way to fix it? a longer rise in a warm area perhaps?

Seeking Biscotti Recipe...

I'm looking to recreate a very specific biscotti recipe and am in need of some help. they're the kind that court street pastry in brooklyn make (and yes i have asked many a time and been denied the secret to their fantastic biscotti), they're crisp and chewy and full of almonds, not the typical hard cookie kind... i hope someone can help me pin this recipe down or at least understands my frustration, until then i guess i will have to be content with buying them...

What to do...

I accidentally bought cottage cheese the other day and have no clue what to do with it, seeing as i also have an abundance of limes and chocolate wafer cookies i was thinking of making a chocolate/lime cheesecake. Does anyone have a good recipe for cottage cheesecake? (or any other suggestions as to what to do with cottage cheese, preferably dessert)

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