Serious Eats: bisou's Profile

Cook the Book: 'Appetite for Reduction'

Oh man, tough one (I don't cook any animal-products for myself, but I occasionally love to order them...). There's a black bean quinoa salad on Epicurious with a tangy lime dressing that's to die for, and I make an awesome sushi rice salad.

bisou at 3:03PM on 01/26/11

From Serious Eats

Cook the Book: 'Baked Explorations'

Little place on Rue St. Jacques in the 5eme of Paris.

bisou at 1:45PM on 12/14/10

From Talk

popcorn!

Seconding dmarina--nutritional yeast! Old Spice or ghee are other good options.

bisou at 11:23AM on 11/28/10

From Talk

Restaurants in NYC with gluten-free options...

Char No. 4 is good (and gluten-free options are mentioned in the latest SE review) if you're willing to go to Brooklyn. Sacred Chow is a more traditional "healthy-fare" option but is quite good as well.

bisou at 10:52AM on 11/28/10

From Serious Eats

Cook the Book: 'The Sweet Potato Lover's Cookbook'

Roasted with an olive oil/paprika dressing. Couldn't be simpler.

bisou at 1:35PM on 11/15/10

From Serious Eats

Cook the Book: 'The New Brooklyn Cookbook'

Portland

bisou at 2:59PM on 10/15/10

From Serious Eats

Cook the Book: 'Around My French Table'

Once in Avignon, I had raspberries and cheese from the market that made me wonder what those so-called "raspberries" and "cheeses" I'd been eating back home really were.

bisou at 5:49PM on 09/21/10

From Serious Eats

Cook the Book: 'Fresh from the Market'

Pumpkin black bean chili

bisou at 2:17PM on 09/13/10

From Serious Eats

Cook the Book: 'The Frankies Spuntino Kitchen Companion & Cooking Manual'

homemade pasta and veal meatballs

bisou at 1:41PM on 06/15/10

From Talk

Favorite fro-yo spot in Manhattan?

Berrywild is also quite good.

bisou at 10:33PM on 05/19/10

From Serious Eats

Cook the Book: 'Seasonal Fruit Desserts'

I was going to say grilled peaches with vanilla ice cream, but then I read the million other "strawberry shortcakes" and now it's all I can think about.

bisou at 9:57AM on 05/13/10

From Serious Eats

Cook the Book: 'Forgotten Skills of Cooking'

"Irish" (i.e., caraway seeds and raisins) soda bread. I have already celebrated with two loaves that were bigger than my head (I shared...some.) On the day of, Harp!

bisou at 8:10PM on 03/15/10

From Serious Eats

Cook the Book: 'Rose's Heavenly Cakes'

Tiramisu from a random youth hostel in Avignon--2 euros for a piece the size of my face, eaten under the summer stars watching the World Cup on a huge flatscreen in a field with two friends who knew nothing about soccer (like me), some Heineken's, and a couple hundred screaming French people.

bisou at 7:59PM on 03/15/10

From Talk

decent cheap whiskey?

@PSFam, huh, it's been a while since I bought any Tyrconnell, but I thought it was significantly cheaper than that. I guess my vote for seriously cheap would be Powers, but that's for a night I know won't end well!

bisou at 1:24PM on 03/12/10

From Talk

decent cheap whiskey?

Tyrconnell is a good choice if you like Irish whiskey.

bisou at 8:49PM on 03/10/10

From Talk

Favorite energy/granola bars?

Also a fan of Clif Bars (although some of the some of the newer bars taste like cookies, which can be a good thing or a bad thing depending on what you're looking for) and the Cinnamon Raisin Gnu bars. Every other flavor of Gnu bar that I've tried as been pretty awful though (particularly the peanut butter--and I'm a PB fiend!).

bisou at 6:49PM on 03/04/10

From Serious Eats

Cook the Book: 'My New Orleans'

Local apple cider!

bisou at 8:23PM on 03/01/10

From Talk

Chocolate dessert

I make this recipe at least once a year for the serious chocolate lovers in my life, and it never disappoints.
http://www.epicurious.com/recipes/food/views/Double-Chocolate-Torte-104512

bisou at 9:06AM on 02/20/10

From Talk

Pistachio Macaron Filling Flavors?

I should add: I'm also making a chocolate espresso macaron, so I'm trying to steer clear of using chocolate in both.

Biabiaboiler, your macarons are beautiful! Thanks for the suggestion.

bisou at 11:03PM on 02/11/10

From Serious Eats

Cook the Book: Ad Hoc at Home

a bistro in Clinton Hill, Brooklyn. French-Senegalese fare--all the dishes I've sampled have been a pitch-perfect balance of sweet and spicy. Some of the best plantains and sauteed kale I've ever tasted.

bisou at 10:28PM on 02/08/10

From Serious Eats

Cook the Book: The Grand Central Baking Book

Cait and Abbey Bakery in Short Hills, NJ--ironically not for the baked goods but for their veggie wraps. When it comes to baked goods, I'm with jo_wang--I prefer to bake things myself.

bisou at 10:26PM on 02/08/10

From Talk

Where to buy powdered food coloring?

NY Cake had what I needed, thanks cybercita and 14japonica!

bisou at 6:33PM on 02/08/10

From Serious Eats

Weekend Giveaway: California Wine Club Membership

Riesling (third time's the charm?)

bisou at 6:47PM on 02/06/10

From Talk

What is your favorite use for tahini?

Asparagus and brown rice bowl: http://www.101cookbooks.com/archives/ten-minute-tasty-asparagus-and-brown-rice-recipe.html

The tahini sauce used in this recipe is pretty similar to what others have mentioned, but I've found this recipe to be a great jumping off point. Sauce + protein (I usually caramelize some tofu) + rice + whatever veggies you have on hand=easy, delicious dinner.

bisou at 6:29PM on 02/04/10

From Serious Eats: New York

Super Bowl Giveaway: Pig Pickin' and Wings from RUB

Red stripe!

bisou at 6:44PM on 02/02/10

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bisou answered "The classic" to What's Your Favorite Hummus Flavor?

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bisou got 75% correct on How Much Do You Know About Passover Foods?

bisou got 75% correct on How Much Do You Know About Cheese?

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bisou got 75% correct on How Much Do You Know About Vegan Substitutes?

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