Serious Eats - seriouseats.com

I'm a tea drinker at heart, and I'm only *just* starting to develop a taste for coffee. I don't need to want the caffeine boost in the morning, since tea is enough for me, so when I do occasionally drink coffee, it's only worth it if it tastes good.

I just want to chime in to say that I love this writer. I really don't know anything about wine, but Maggie's writing makes me want to learn more. Well done!

I've been living in Japan for over 3 years now, and I can relate to the Kraft mac and cheese cravings. Good cheese in general is hard to come by and/or absurdly expensive here. I especially miss sharp cheddar. I also miss Mexican food, vegetarian restaurants (even though I'm not veg), hearty breads with thick crusts, whole wheat anything, more pasta varieties than just macaroni and spaghetti, chewy cookies, and, oh dear me, craft beer.

This looks great! For some liqueurs, I've had better luck with rock sugar than with regular granulated sugar, but I'm not sure exactly why. Do you think that would make any difference in this recipe, or would it just slow the process down too much?

I agree that it's annoying that the recipe didn't show up in the RSS.

What kind of fish sauce do you like to use?

Mayo, shredded mozzarella, and relish. Sounds disgusting, but it's really good! Wouldn't have tried it myself if someone didn't feed it to me first.

Where there's a will, there's a way. You don't need to be a pro to cook, and you don't need fancy tools to make great dishes. Just get started, and don't give up!

I'm a sucker for cookies - especially gingerbread men. They are a pain to make sometimes, but so worth it! It signifies Christmas for me.

I live in a small town in Japan, but that hasn't stopped family and friends from coming to visit. I like to take tourists to Dadan, a place that serves all the best local sake and Tsugaru cuisine, with especially tasty horse sashimi. On top of that, they have two live Tsugaru shamisen performances per evening. Can't be beat!

Yi, that is hilarious! I forwarded your comment to my sister, who has a cat named Butters.

Hello! I attempted this recipe last night after much anticipation. However, I'm a little puzzled about the quantities you used. I only had two 1.5-quart jars, which I filled halfway with quince (estimating that you would have used about 3 cups of finely chopped quince per jar) and then added half a bottle of brandy to each one, which didn't even cover the fruit all the way. In other liqueurs I've made, the fruit is always floating a bit in the alcohol. About how many mL of cognac did you use per jar, or in total? Should I add more brandy to cover all of the fruit?