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From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My favorite Thanksgiving side is my Grandma's chestnut stuffing.

From Serious Eats: New York

Win Tickets To 'Cook. Eat. Drink. Live.' This Weekend

A food processor! And there are lots of great looking cookbooks this season.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Since others have listed some old standbys here are my favorite DC blogs:
Pete Bakes!
Macheesmo
The Bitten Word
Arugula Files

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From Talk

Planning a "Foodie" walking tour in DC

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From Serious Eats

Blogwatch: Caramelized Onion and Arugula Pizza

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Recent Comments | Response to Comments

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My favorite Thanksgiving side is my Grandma's chestnut stuffing.

From Serious Eats: New York

Win Tickets To 'Cook. Eat. Drink. Live.' This Weekend

A food processor! And there are lots of great looking cookbooks this season.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Since others have listed some old standbys here are my favorite DC blogs:
Pete Bakes!
Macheesmo
The Bitten Word
Arugula Files

From Serious Eats

Cook the Book: 'Modern Spice'

Vietnamese, Ethiopian, or Moroccan. I think it's all about building the staples in your pantry, I've made some really great Thai food this year just by buying fish sauce.

From Serious Eats

Cook the Book: 'Tacos'

The best tacos in DC are from Pepitos Bakery in NW. Yum!

From Serious Eats

Cook the Book: 'Beyond the Great Wall'

I think the most remote place I've ever been is Le Moule, Guadelopue. I lived there for a summer in high school with a family on a farm property where they grew bananas. The mother used to say that green bananas were a "vegetable" and yellow bananas were a fruit. She would make green banana gratain. I will never ever try to replicate that dish.

From Serious Eats

Cook the Book: 'Food Matters: A Guide to Conscious Eating'

Mark Bittman has helped me to create simpilar meals with more flavor, less meat, and more grains. I'm looking forward to trying the roasted beets with garlic and walnut sauce that was just featured in the NY Times soon!

From Serious Eats

Cook the Book: 'Almost Meatless'

Spicy tomato sauce over potatoes topped with a fried egg or two. When I studied in Spain my host family would make this all the time. Yum!

From Serious Eats

Cook the Book: 'The New Mediterranean Diet Cookbook'

Grilled calamari, thick greek yogurt drizzled with honey, and anything with garlic and lemon.

From Serious Eats

Cook the Book: 'Into the Vietnamese Kitchen'

To throw away less food, to try new things, and to eat good meals with the people I love!

From Serious Eats

Cook the Book: Jamie at Home

Chicken with 40 cloves of garlic and a side of lactino kale salad!

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

Black bean, mango, and avocado salad. It's easy to make, and I usually only have to run to the store for the mango and avocado. I start with 2 cans of black beans, 1 can of corn, and 1 red onion. Mix with chopped mango, avocado, cilantro, and green onion. Top with a cilantro/lime dressing. Yum!

From Serious Eats

Cook the Book: 'Second Helpings of Roast Chicken'

I always go through garlic and shallots so quickly, but shallots are just too expensive per pound to keep replacing. Lettuce, on the other hand, just wilts too quickly, and it's hard to buy for one. I once received three kinds of lettuce in one week in my CSA, and I had to try some pretty weird things to use it all up. Stir fried lettuce? Meh.

From Serious Eats

Cook the Book: 'Giada's Kitchen'

I'm a 4 seasons pasta sauce kinda girl:
Summer - Cherry tomatoes, white wine, garlic, salt/pepper, and basil
Fall - Clam sauce (seafood is best in months ending with "r")
Winter - Alfredo or arrabiata - sticks to the bones or provides some heat
Spring - Basil or parsley pesto with spring veg!

From Serious Eats

Serious Eats City Guide: Boston

I love this series...please do a DC one next!

From Serious Eats

Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'

I am always inventing new dishes made out of leftovers. My favorite game to play is, "take everything from the fridge and turn it into one dish." It can get pretty creative, with good and bad results

From Serious Eats: New York

Sweet Ticket Giveaway, Week 2: What's Your Favorite Childhood Dessert Memory?

My favorite memory is pouring hot maple syrup into the snow outside, watching the crystals cool, and eating it with a spoon right on the front yard.

From Serious Eats

Weekend Book Giveaway: 'The Saucier's Apprentice'

I set out to make penne with vodka sauce one evening, thinking that I had plain vodka in the fridge. Since I tend to cook very quickly and don't always pay the most attention, it wasn't until sitting down and eating the sauce later that I realized I had used watermelon vodka. ew. ew ew. I haven't even thought about making vodka sauce since.

From Serious Eats

Cook the Book: Lidia's Italy

A rich but simple bread pudding for dessert seems to do the trick!

From Serious Eats

Cook the Book: Nigella Express

I always keep pre-washed baby spinach in my fridge, it cooks in seconds, can be used in salads, and adds lots of nutrients to any dish. Quick, nutritious, easy!

Also, in the freezer I have pre-chopped fresh herbs which last longer than fresh herbs and can be thrown into any dish on the stove or off.

From Serious Eats

Weekend Book Giveaway: 'Around the World in 80 Dinners'

Mexico for fresh, hot tortillas made on the street
China, to try the cuisine in its authentic form
France for a picnic lunch from the fromagerie, boulangerie, and chartrucerie and great outdoor produce markets

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I have made my great grandmother's carrot and zucchini o-shaped loaf for my in-laws for the past three years. I surround the loaf with and put in the middle tons of roasted broccoli - definitely a crowd pleaser, as it goes fantastic with the turkey and mashed potatoes and all the other classic sides!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Mashed potatos and gravy, just not Thanksgiving without this side.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Impossible to have just one, so the two would be cornbread dressing and Emmitt Smith's Sweet Potatoe Casserole.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Cornbread stuffing with cranberry sauce! LOVE it!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

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From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Stuffing, stuffing, stuffing. Love stuffing. Unless you count pie as a side.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My favorite "side" is the nut bread that my mother used to make for her entire married life. She found the recipe in a newspaper in 1948. It is chock-full of walnuts! Thanks!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My favorite side is green bean casserole... geez will my boyfriends family have this? Eeek!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

the gravy, we make ours with lots of giblets and sliced hard boiled eggs

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Mashed Potatoes is my favorite. garrettsambo@aol.com

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My fav side is the wonderful tasting cranberry sauce

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I love the sweet potatoes topped with toasted marshmallows.

Recent Posts

From Talk

Planning a "Foodie" walking tour in DC

Recent Favorites

From Serious Eats

Blogwatch: Caramelized Onion and Arugula Pizza

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