I'm a thirty-something married woman obsessed with food and cooking. I'm also an utter geek, and when I'm not in the kitchen, I knit and belly dance. OK, sometimes I do those in the kitchen, too.
@Moosefight, I agree! This time of year, I like doing a rye old fashioned with maple syrup instead of sugar, and Brooklyn Hemispherical Mission Fig bitters.
One of my favorite hot cocktail recipes from this site is the Orchard Boulevardier. It's the very best thing on a cold, icky night, especially if you're coming down with a cold.
@Tex-Mex, the article explains that in detail. Look at the section marked "Playing with pH."
This makes me really want to roast up some potatoes. Unfortunately, the potatoes I have right now are red potatoes and blue sweet potatoes. Shucks. I guess it'll have to wait.
I now always roast my squash before turning it into soup! I also will frequently add an apple and an onion as well as a carrot (or sometimes a parsnip), to add to the sweetness and complexity of flavor.
Mmm. I love stuff stuffed with stuff.
I recently got a free box of spiralized beets from a vendor at the farmers' market. I don't generally get all excited over spiralized vegetables (and would be really happy if I never heard or saw the word "zoodles" again), but I saw a suggestion online to cook these by roasting, which intrigued me, as I love roasted root vegetables. I roasted them up on a sheet pan with some oil, then tossed them with toasted chopped walnuts, fresh goat cheese, and fresh parsley, and a drizzle of lemon juice. They were amazing.
Maggie - yes, it's a New England thing, primarily northern New England (originated in Maine). To me, it tastes a lot like cola with Angostura bitters added.
I love it when a simple solution (no-boil lasagna noodles! Who'd have guessed?) provides great results. We do have a local dairy that makes great ricotta, so I may have to try this someday. I might try kale instead of spinach, since, well, I just love kale.
@Bakerfan, I am still wondering the same thing almost a year after your comment! MORE BREAD, PLEASE!
I do fennel-and-apple slaw sometimes in late summer and early fall. It's great with a touch of caraway in the dressing.
Unnnnnnhhh. I want a dish of BBB so badly right now, you have no idea. I almost never eat them, and then forget how much I like them when they're well done. My Mémère and my aunt always did them in the crock pot, but I still enjoyed them. These look even better. I'm really tempted to try the whole "overnight oven" thing. I don't know how bad that is...
Thanks for this! When we move, my husband is going to get a new smoker. I've been looking for a good sauce recipe. We usually do just dry-rubbed ribs and sauce on the side. I'm really looking forward to trying this.
I cooked my tuna sous vide to 115 today, but sadly, it wasn't translucent anymore, and was quite well done. Still tasty, but not what I wanted. I guess I'll be doing 110 next time.
I believe shipping to customers is soon to begin, according to Misen's updates! Can't wait!
These are pretty much the techniques I use (though I've always done my chiffonade crosswise after rolling my leaves along the long axis, rather than the way you did it here). This post is making me even more eager for my new Misen knife to come in, though! My current Henckels chef's knife has a concave indentation near the heel from a botched sharpening job, which makes rock-chopping herbs a pain in the neck, as I was reminded last night when chopping cilantro.
I'd totally include the charred cabbage, mushroom, and chive lo mein recipe that Kenji created in this list! That's made its way into my regular repertoire for dinner.
Now, though, I'm craving crab rangoons (which my mother has referred to as "those nice little cream cheese pillows").
Oooh. I don't think I could be persuaded to toast sugar for an hour before baking banana bread, but the other steps (possibly excepting the extra work of the chantilly) sound like awesome and very easy ideas. I love your explanation for why clove and nutmeg will amp the flavor of bananas! That makes perfect sense now!
This is making me hungry! My late grandfather's family is Armenian by way of Istanbul, and I've been delving into Armenian and Turkish food as a way of reconnecting with a family past I never really experienced very deeply as a child. I love the flavors.
Also, you reminded me: I need to pick some of the wild grape leaves I know of and freeze them!
@HuhSJ20: THANK you! :)
Kenji, most of the time when you get on your high horse about the right way to make some food, I find at least one thing to quibble with. In this article, I think I'm right with you on everything. Yep. No arguments. Now I really want a good BLT.
When we've had leftovers after having eyes bigger than our stomachs at the local barbecue joint, we've put them in beans and rice! Super tasty.
I use this mix (bacon, sweet corn, and jalapeños) to top pizzas, as well. It's a fantastic combination!
@brithans, American cheese doesn 't necessarily have excessive packaging. That's only if you buy the "singles" slices that are individually wrapped. When I was growing up, my parents always bought American cheese from the supermarket deli, where they sliced it off a block and wrapped it in deli paper.
@No longer a pro, I guess I'm a bad Rhode Islander! I prefer my dogs with mustard, relish, and celery salt to wiener sauce. I mean, wiener sauce is OK, but it's just not my favorite thing on a hot dog. That said, if you're going to have a wiener, Olneyville's the place to do it.
I just recently bought the Oxo double-sided one, and I'm really liking it. Seeds don't get through, the juice collects neatly, it's easy to clean, and it gets every drop out.