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Cook the Book: 'Kneadlessly Simple'
I love making pretzel rolls, and challah bread :) AND BAGELS!!!
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
skirt steak without a doubt...
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Cook the Book: 'Urban Italian'
I make my own take on lasagna, where the meat layers is made up of a beef/pork/veal ragu that I simmer for several hours and leave in the fridge for 2 days so that the flavors can meld; also included above the meat layers are some oven roasted tomatoes that I roast in the oven for several hours as well with some thyme and rosemary, all topped off with fresh bufala mozzarella, and after its all out of the oven some chiffonade of basil :) delicious!!!!
Cook the Book: 'Kneadlessly Simple'
I love making pretzel rolls, and challah bread :) AND BAGELS!!!
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
skirt steak without a doubt...
Holiday Giveaway: Zingerman's Praise the Lard Gift Box
my favorite pork memory has to probably be the most basic... my first true taste of bacon... when i was probably in middle school and went on a trip with the family to virginia and we had breakfast at some diner and i had bacon for the first time... even at that age i knew i wanted to have bacon everyday... and i never understood why my mom wouldn't cook it everyday... but now i do hehe.... oh bacon....
Win a Free Organic D'Artagnan Turkey Here!
I'm going to have to say the Roasted Brined Turkey from Cook's Illustrated. Cook's Illustrated always has amazing, practically foolproof recipes. Seeing as to this will be my first thanksgiving making the Turkey for the family I'm going to go with their recipe that way I don't mess up the traditional Thanksgiving poultry that so many say is easy to dry out...
I Bought the Entire Spinal Column of a 700-Pound Tuna (Oh, Yes I Did)
wow you can make such an amazing and decadent fish broth out of this.. and you can make a WHOLE LOT of it for only the 2 bucks of fish parts :) congrats!!
Cook the Book: 'Barefoot Contessa Back to Basics'
Oven Roasted tomatoes... It was the first recipe I made from Tom Colicchio's Think Like a Chef... And I have been oven roasting a batch of tomatoes every sunday for use throughout the week... its so versatile, just using whatever herbs I might have on hand, and it yields the tomatoes and some amazing tomato juices which can be used for other things as well, such as flavoring risottos or stock...
its the definition of a basic recipe that would seem perfectly fit in an Ina Garten book... Taking simple ingredients, an easy follow through, and ending in tremendously easy, repeatable, dependable, and sinfully delicious food....
Sweet Ticket Giveaway, Week 3: Pichet Ong's Guilty Pleasure Sweet
double stuf oreos crushed into vanilla ice cream
Win Tix to the SWEETest Event Ever at the New York City Wine & Food Fest
My favorite dessert would have to be any new dessert of the week that Chika is putting out at chikalicious :)
Cook the Book: 'Kneadlessly Simple'
French bread!!! YUM!
Cook the Book: 'Kneadlessly Simple'
Multi grain bread! This looks like a great cookbook!!!
Cook the Book: 'Urban Italian'
Thank you for participating, and congratulations to our winners:
SSG Snuffy
tgrabler
wmoss
shoneyjoe
MeganCochran
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'Urban Italian'
I buy a frozen pizza and top with assorted leftovers-baked beans, tuna salad, onions, etc.
acptuser(at)hotmail(dot)com
Cook the Book: 'Urban Italian'
Lasagna with shredded carrots on top!
Cook the Book: 'Urban Italian'
Lasagne with a white sauce and chicken or turkey
Cook the Book: 'Urban Italian'
Bacon, lettuce, and tomato pizza -- with crispy lardons, shreds of argula piled on after baking, and chunks of fresh, ripe tomatoes
Cook the Book: 'Urban Italian'
I've found that many stovetop risotto recipes can be adapted to make in the oven. For me, this turned risotto from being an occasional weeknight menu item to one that we make much more frequently. I'd say it's about 85-90% as good as stovetop in most instances, and is much tastier than a take-out alternative.
The last one I made I changed up by adding hickory smoked chicken apple sausage, and adjusting herbs and spices to compliment its sweeter flavors.
Cook the Book: 'Urban Italian'
Chicken lasagna! So good!
Cook the Book: 'Urban Italian'
I love pumpkin ravioli with sage butter sauce!
Cook the Book: 'Urban Italian'
I make my italian meatballs with 2 cups of green beans that I process with my breadcrumbs in the food processor. My kids don't have to know!
Cook the Book: 'Urban Italian'
I add pureed zucchini or pureed cauliflower to my meat sauce. It is a great way to sneak in an extra veggie without altering the flavor too much. We also use spaghetti squash every once in a while instead of traditional spaghetti noodles. Thank you for the opportunity to participate in this giveaway!
Cook the Book: 'Urban Italian'
Five-cheese lasagne with homemade sauce made of fresh tomatoes and herbs is my favorite.
Cook the Book: 'Urban Italian'
My favorite Italian dish with a twist is Shrimp Alfredo Fettuccine. I add a bit of Cajun seasoning to the shrimp and it's yummy.
Cook the Book: 'Urban Italian'
The Orecchiette With Broccoli Rabe and Sausage with some tomato paste and mushrooms sounds really good.
Cook the Book: 'Urban Italian'
Fettuccine alredo with goat cheese. garrettsambo@aol.com
Cook the Book: 'Urban Italian'
i like lasagna but i add pepperoni. delicious!
Cook the Book: 'Urban Italian'
Lasagna with spicy Italian sausage.
Cook the Book: 'Urban Italian'
The bruchetta at a local Italian restaurant has a twist...SOME spice/herb in there just makes it delectable! I'll have to ask what it is the next time; usually we're too busy fighting over the last piece.
Cook the Book: 'Urban Italian'
I'm not sure if this is exactly a twist, but it was new for me. I ordered vegetable lasagna for our employee recognition dinner last year. I was expecting a standard style lasagna with red sauce except it had veggies instead of pasta. What I got instead was roasted vegetables layered with tons of ricotta cheese (mixed with some other cheese too I think) and an amazing white sauce of some sort. I'm not really sure what was in the white sauce, but it was the best lasagna (veggie or meat) I have ever had. Oh and the portion size was so big that I couldn't even actually finish it.
Cook the Book: 'Urban Italian'
I like variations on the non-traditional pizza & toppings, too -- e.g., spinach, Hawaiian, etc. However, I'd also like to try what shellockjohn suggested above -- fig, gorgonzola, and arugula on a thin crust made in a wood burning oven. Sounds tasty!
Cook the Book: 'Urban Italian'
I love butternut squash ravioli with an herb sauce over the top -- sometimes I just drizzle a little browned butter over the top and throw on some herbs as an afterthought. Yum!
Cook the Book: 'Urban Italian'
There was this recipe in Redbook for Trisha Yearwood sister's lasagna that uses sour cream and mayonnaise as ingredients. Not gonna lie, it was good!
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I make my own take on lasagna, where the meat layers is made up of a beef/pork/veal ragu that I simmer for several hours and leave in the fridge for 2 days so that the flavors can meld; also included above the meat layers are some oven roasted tomatoes that I roast in the oven for several hours as well with some thyme and rosemary, all topped off with fresh bufala mozzarella, and after its all out of the oven some chiffonade of basil :) delicious!!!!