I recently found myself the owner of a sizeable bag of popping corn. I was thinking maybe I could make some to pack as a snack during work. I'd like to get more creative with it than just drenching it in butter (especially since I won't be eating it hot). What are everyone's favorite toppings/mix-ins for popcorn?
i picked up a jar of this amazing sweet-spicy blueberry chutney at a new (to me) farmer's market i visited today. i was planning on serving some small bites at a halloween party i'll be hosting this upcoming weekend, and was thinking this could make a good addition to the menu, but i'm not sure what to do with it. i was thinking maybe paired with some creamy mild cheese on toast points, but thought i'd see if the serious eaters had more ideas. thanks!
being sadly barbecue-less, we'll be picnicking on memorial day. i wanted to make a chicken to bring (i would serve it cold), but didn't know what would be best - roasted? fried? any suggestions?
We're having a potluck study break on Thursday, and I want to bring something delicious and good for you . . . most of us eat like crap during finals (constant eating out, lots of greasy food and vending machine snacks, plus ten bazillion cups of coffee . . . ), so I wanted to bring something that's kind of good for you too. Needs to be something that can be served room temperature/cold, probably around 20 people?
I was thinking of maybe making the beer bread from TJs that was on here a few weeks ago (lazy, I know, but I have finals too! And it's pretty tasty), but I want your ideas! What would you want to eat during your study break?
tastes and smells so good, but it's always sold in this big huge knots and i only ever use a little bit of it. before the thing starts rotting in my fridge, anyone have any good recipes that make use of fresh ginger? vegetarian/pescatarian recipes preferred, please :)
hello serious eaters! my in-laws are coming to the city next month, and i wanted to greet them with a basket of new york goodies! some ideas i had were: chocolate from mast brothers, baked goods from amy's/blue ribbon, cheese from bedford cheese shop/murray's, pickles from the pickle guys, charcuterie from...somewhere...any other suggestions? FIL is diabetic, so not too many sweets, but other than that, they are pretty good eaters :) thanks in advance!
hello all! we're having a dairy seder again this year, and one of the sort of main dishes i was thinking of making was a cauliflower gratin (cauliflower, heavy cream, cheese - basics), and i was hoping for some suggestions on any special extras that i could add in to make it a little more exciting. no meat, no bread-type items, no corn - other than that, i'm open to any recommendations! thanks for the help!
it's my birthday party on saturday, and a bunch of us are going to a bar around the corner from my house. late nights they don't serve food but are pretty amenable to outside food being brought in, so i'm planning on making a cake. my best friend, however, is vegan, so i'd like to also make a little something that she can enjoy. i don't want to spend the day of my party engaged in labor-intensive baking so requirements are:
2) not too difficult or expensive
3) easily transportable (the bar is close by, but still got to get it from my kitchen to bar table)
i've never baked anything vegan, so before venturing out, wanted to know se'ers thoughts on the tried-and-true!
don't get me wrong, i love me some eggs. but, like most good things, only in moderation.
tonight i tried my hand at making a strata for the first time (i accidentally bought an extra loaf of bread, thought i'd branch out and try something new). i used: 6 slices of bread, one big onion, a couple handfuls of spinach, 3 portobello caps, half a bag of fake meat crumbles, 2 cups of milk and 8 eggs (recipes i'd looked at prior to my experiment used 9-12, so i thought 8 would be ok). i seasoned it thoroughly (thyme, oregano, garlic, red pepper, s&p), covered it with real parmesan (not the flavorless sawdust kind), and when it came out, all i could taste was EGG.
do i add more things? use less eggs? if i do that, will it all fall apart? will it be worth it to avoid feeling like im just having scrambled eggs for dinner?
does anyone know a way to mask that scary brussel sprout smell? i love eating them (usually just sauteed/steamed lightly w/olive oil, s&p) but am embarrassed when i take my left-overs to school and heat them up and they stink! what can i do?
Rendang are dishes that are as integral to Malaysian cookery as laksas or satays. A rendang is a dish of meat stewed slowly in a coconut-curry liquid. Aromatic pastes are added in the beginning. As the meat stews in the paste and coconut milk mixture, the liquid reduces until only the oils of the coconut milk remain. To finish, the meat is lightly browned in the remaining coconut oil. The resulting dish is intensely flavorful and tender yet crisp and sticky on the outside with bits of browned aromatics.