Roast duck on Thanksgiving.
My answer is still "carbonara."
I have a hamilton beach immersion blender that has a clear plastic guard with rounded edges. I've never had a problem with it scratching pans.It also has a whisk attachment that is great for light whipping.
I want every salad I eat to have anchovy in the dressing. Yum.
I love it mixed into my potsticker dipping sauce.
Iced with vanilla soy milk.
Our first Thanksgiving on our own, and we're having 6 friends over (2 who drove 13 hours to be here).
Kenji's peking duck (2)
roast chicken (1)
roasted brussels sprouts with bacon (in bacon and duck fat)
martin's potato rolls
stuffing (also martin's) with the duck livers blended into the dripping from the birds
sweet potato empanadas
cranberry bars (Ina's lemon bar recipe, but replacing the lemon juice with cranberry juice)
Lithuanian bacon buns
mashed potatoes
duck gravy
capicola
prosciutto
calabrese salami
manchego
aged NY cheddar
jalapeno stuffed and kalamata olives
chunks of 72% cacao chocolate
wine, so much wine
a bloody mary or five
a lone bottle of old crow
My worst flop was vegan gravy. I made it with a brand of vegetable broth that I had never tried, and it ended up so sweet that it was inedible. That broth must have been made with a crazy amount of carrots.
ugh it's/its typo
Hi eaters!
I've been tasked with cooking some ground goat meat that is in a friend's freezer. I've eaten goat in stews at restaurants, but I've never cooked with it. Does anyone have any experience or suggestions? We don't have any dietary restrictions, we're not picky, and I'm not afraid of complicated recipes. Thanks!
I was recently given some grilled, frozen salmon filets, and I'm at a loss as to what to do with them. They're unseasoned and individually vacuum sealed. I made salmon cakes, which were pretty decent, but I have four of them left and no ideas. Thoughts?
I bought 10 small containers of vanilla Greek yogurt the other day, but I realized after the first bite that it's the artificially thickened kind, and it's way too thick and just has a strange texture. There's no way I'm going to power through all of it on it's own, so I'm hoping for some ideas about how to use it up. It's not very sweet or vanilla-y, but I doubt it would work in savory dishes. Any ideas?
Hi, everyone! I've been lurking for a long time, but I finally decided to join. I'm hoping you can help me out of a cooking rut. I make soup several times a week, but I'm terribly bored with all of my recipes. What are your favorite spring/summer soups? Recipes?
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goldfish crackers