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Cook the Book: 'Modern Spice'
I'd like to be able to do Thai at home.
Cook the Book: Eugenia Bone's 'Well-Preserved'
Tomatoes from my garden to use in the dead of winter.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
I love the ribeye the best.
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Recent Comments | Response to Comments
Cook the Book: 'Seven Fires'
Any kind of empanadas.
Cook the Book: 'Modern Spice'
I'd like to be able to do Thai at home.
Cook the Book: Eugenia Bone's 'Well-Preserved'
Tomatoes from my garden to use in the dead of winter.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
I love the ribeye the best.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
The ribeye is my favorite, but my wife won't eat it...
Win a Free Organic D'Artagnan Turkey Here!
Corn Bread Dressing with Pecans and Bacon. mmmm!
Essentials: Guacamole
I definitely second the shallot idea. It's like a little onion and a little garlic at the same time. Also, a generous dash of cayenne will give it a little kick.
Rediscovering the Rickey
Pimm's #1 Cup with ginger ale and a slice of cucumber. Very very refreshing.
The 'New York Times' Is Not a Fan of Ted Allen's New Food Network Show
I'm not sure that I'd put all the blame on the host. While Ted's a bit grating, it's the mute oompa-loompa food helpers who really put me off this show.
Cook the Book: Bobby Flay's Grill It!
Can I say Masuhiro Morimoto? That guy's awesome.
Served: Feeding Family
This has become one of my favorite columns on Serious Eats. Great work!
Espresso on Ice Is Not OK, and Other 'Restaurant Policies'
If you take yourself and your coffee (too) seriously, you frequent establishments like Murky Coffee that take their craft and themselves just as seriously. To some people, it's not just a cup of coffee. From the barista's point of view, this guy is like the one who asks the waiter for ketchup to put on his filet mignon. So what if it's elitist? Don't go to a snobby coffee shop if you don't like coffee snobs.
'Exotic' Meats: What's Your Pleasure?
Definitely the delicious Suntown Sunbird. Hot and tasty!
Essentials: Collard Greens
I like to get the ham hock in the simmering water at least 30 or 40 minutes before the greens to make a kind of ham broth to cook them in. Don't forget the splash of hot pepper vinegar on the cooked greens for a little zip.
Weekend Book Giveaway: 'Secret Ingredients, the New Yorker Book of Food and Drink'
Peter Reinhart is up there, and I've really enjoyed Michael Ruhlman's new Elements of Cooking book.
Are These the Ultimate Beef Burgers?
Is the full recipe available somewhere? I think I might be able to recreate from the photos but maybe easier if it's written down?
Essentials: Guacamole
Try adding a teaspoon or less of worcestershire for umame balance. I learned that tip at Tejas Restaurant in the Twin Cities where the waiters make a fabulous tableside guacamole.
Cook the Book: 'Seven Fires'
Thank you for participating, and congratulations to our winners:
LetThemEatQueso
barbarawr
z911empire
Hurdler4eva
maxpork
Winners have been notified by email and also appear on on our Contest Winners page.
Cook the Book: 'Seven Fires'
I don't think I've ever had authenitic SA food, but that could change.
Cook the Book: 'Seven Fires'
I love sopa paraguaya and cheese empanadas!
Cook the Book: 'Seven Fires'
My favorite is Pollo Barracho (Argentina). garrettsambo@aol.com
Cook the Book: 'Seven Fires'
I love arepas, morcilla & empanadas.
Cook the Book: 'Seven Fires'
Empanadas are my absolute favorite.
Cook the Book: 'Seven Fires'
another vote for empanadas!
Cook the Book: 'Seven Fires'
Everywhere I read this days or when watching food shows on TV it is "chimichurri".
Cook the Book: 'Seven Fires'
chimichurri with anything
Cook the Book: 'Seven Fires'
I went to a Brazilian BBQ place once, having heard how awesome the whole experience was. I was looking forward to some beef, cut off the roast at the table and all the side dishes. Unfortunately, we arrived between lunch and dinner, and had to order something from the regular menu. I think I had a half decent chicken sandwich and fries or something. Real let down.
Cook the Book: 'Seven Fires'
Hard to beat steak with a good chimichurri. Empanadas with chimichurri come in a close second. Buenos Aires home cooking can be a culinary adventure because of the cultural diversity of the city.
Cook the Book: 'Seven Fires'
Empanadas for me, too. Yummy.
Cook the Book: 'Seven Fires'
Lorenzo Lamas!
Cook the Book: 'Seven Fires'
My favorite South American meal is alpaca steak.
erma.hurtt@sbcglobal.net
Cook the Book: 'Seven Fires'
I'd say Chimichurri steak.
bgcchs@yahoo.com
Cook the Book: 'Seven Fires'
Causa-it's a delicious Peruvian dish made with seasoned potatoes and chicken or crab, I'm a seafood fan so I usually make it with crab and it goes pretty quickly around here!
Cook the Book: 'Seven Fires'
Doesn't get much better than chimichurri steak. The best!
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Any kind of empanadas.