Your favorite hot cocoa recipe
With winter approaching, I have an urge to get the perfect cup of hot cocoa. Swiss Miss won't cut it. I want something with real chocolate flavor and creamy texture. What's your recipe?
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bradnelson
Cook the Book: Unforgettable Desserts
Golden syrup ginger cake
Cook the Book: 'New Classic Family Dinners'
When I lived at home, it was probably chicken baked with wild rice, since my mom wasn't the greatest of cooks, but that she could manage alright.
Video: André Soltner Makes an Omelet
White pepper doesn't taste the same as black pepper. It's a much more harsh and unpleasant flavor. All the old French guys use it (solely for appearance reasons), but I don't know any capable younger chefs who would even touch the stuff. It's gross.
Cook the Book: 'Gourmet Today'
The first cookbook I cooked out of was a thick spiral-bound, cover-less tome that my mom had had for years. No idea what it was actually called, but I used this from a very young age, mostly to bake a variety of cookies. That was by far the extent of my cooking abilities during my teenage years.
Bacon: Ingredient of the Year
You're absolutely right...about bacon being "cliche and passé." As much as I enjoy bacon, the complete obsession so many "foodies" have for it is utterly tiresome.
While I usually enjoy reading SE, I grow weary of reading ridiculous posts that "make the cut" only because bacon is somehow involved (like this prime example).
Frankly, it's just not clever anymore. And it certainly hasn't just come about in 2008, which makes this post even more ridiculous. Yes, we all enjoy eating bacon and it can be used in infinite ways, but it's absurd to giggle like a six-year-old at the mere mention of it.
Peanut Butter Slices
I can't believe it! My million dollar idea has been stolen from me!
Cook the Book: New South Grilling
My dad isn't a cook by any stretch. But I grew up practically living off of his iced tea. I still can't make it like he does.
Cook the Book: 'Roast Chicken and Other Stories'
A year or so out of culinary school, I realized that I had never actually roasted a whole chicken. I pulled out the Bouchon recipe and the end result was perfection. In fact, I might suggest that there is no happier moment in a kitchen than pulling a perfect roast chicken out of the oven.
Minneapolis eating advice
Business dinner, try Restaurant Alma. The chef (Alex Roberts) was nominated for a James Beard award this year and puts out some incredible food, but in a casual atmosphere.
Unfortunately, I don't really have much for first-hand breakfast recommendations.
Cook the Book: 'The Bacon Cookbook'
Heston Blumenthal's bacon-and-egg ice cream blew my mind! Loved it!
Cook the Book: 'Think Like a Chef'
I'll braise anything and everything.
Cook the Book: Asian Flavors of Jean-Georges
Actually, one of JGV's noddle dishes: shrimp with garlic, chile and star anise.
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Curtis Duffy at Avenues