Ed Levine's Must-Eat New York Dishes of 2012

Wow, Saveur featured Il Buco in this month's issue. Must be a good place!

Ed Levine's Must-Eat New York Dishes of 2012

What is inside the agnolotti and what is the sauce made from?

College Tours: Where to Eat Near USC

Thanks for this list.

Dinner around Denver airport

I get the point. Thanks for the help all. We may be really hungry once we get to the hotel.

A Sandwich a Day: Shrimp Po' Boy at PT in the Talbott Hotel

Thanks for the post. I made shrimp po'boys at home the other night. For the shrimp I used a cornmeal-spice mixture for the crust. It was delicate, so next time I may add some panko or crumbled saltines for crunch. For the mayo I mixed in lump crab meat (bueno), per inspiration from Guy Fieri's Diners, Drive-Ins and Dives Food Network show.

Getting Crazy with Oatmeal: 19 Sweet and Savory Oatmeal Toppings

Thanks for this post Erin. I like to rotate the nuts, dried fruit and sweetener for my oatmeal (I'm a breakfast guy; haven't ventured to the savory side). For nuts, I like hazelnuts, almonds and walnuts; dried fruit can be apricots, raisins, pears, and cranberries (my favorite); and sweeteners are brown sugar, maple syrup and honey. I'll also cook the oats in milk -- so much more flavorful and rich. Nutella would be great with the hazelnuts.

BBQ in Savannah, Ga.?

I'm from Mission Viejo, Calif. and prefer the North Carolina-style cue. Thanks for the suggestions.

Dinner Tonight: Espagueti Verde

Thank You Nick. This is a truly fantastic dish. The pasillas I used had enough spice to give the spaghetti some oomph. I used cream and it made a rich dish, which is a good thing.

What to put on the grill for Labor Day???

What can I have with a steak?

Best (or worst) Inspired Cooking Moment!!

My best cooking moment came when I made a cake for a wedding and everyone loved it .

Snapshots from New Orleans: Willie Mae's Fried Chicken Is Still Awesome

Thanks for the response. If anyone has any other great fried chicken recipes, please share.

Snapshots from New Orleans: Willie Mae's Fried Chicken Is Still Awesome

Is there any way Willie Mae's management would be willing to share the fried chicken recipe?

Taste Test: Granola Bars (and Friends)

Thank you to the people at Kashi.
I like Kashi's Honey Almond Flax bars. They are crunchy, and sweet from the honey. Often I'll eat a Kashi granola bar around 3:20 p.m.

Kashi Go Lean Crunch cereal is good, too.

Anyone tried Kashi cookies?
Thank you.

Inexpensive eats in Newport, Rhode Island?

Anyone use pumpkin (or apple sauce) and oil to replace butter?

Thank you for a timely post. As part of a fast I'm doing with others from church, I'm fasting from dairy (except mayo), so trying to stay away from eggs and butter during this time. I love dessert, so looking to replace eggs and butter with tasty alternatives. Thank you all for contributions.

Eat for Eight Bucks: French Onion Pastina

Hey everyone,
I didn't make the Parmesan crisps.

Eat for Eight Bucks: French Onion Pastina

Good tip on using the mandoline, howlandwolfe.
I substituted shortened strands of whole-grain spaghetti in place of acini di pepe (or other small pasta like orzo), added a bit of water to deglaze and started pouring in beef broth without measuring. I used one onion, whereas the recipe calls for two large for two servings. And I probably threw in too much pasta. Anyway, this is a savory way to use spaghetti away from the tomato-based sauces. The beef stock gives it some heft and Parmesan, well, that just makes many foods better. Slurp the spaghetti, coated in the beef stock, which has a little flour and dried thyme mixed in. If you can find a good-quality beef stock, all the better. It might not be the most visually-stunning, or exciting-sounding dish, but it tastes good and it's a recipe that could feed a group.

Hummingbird Cake

Do you have a good hummingbird cake recipe? Thank you.

Cooking grits

These were made from corn grits. The sweet potato roasted in an oven, then was pureed and added to the grits. The grits have honey, butter and chipotle chile liquid (it was watery, maybe from defrosting).

Food Critics and Anonymity: Does It Impact Reviews?

I have reviewed restaurants for a magazine where prior arrangements have been made. I've tasted some good things and was treated well on these visits. One chef even invited me back into the kitchen to watch naan bread cook inside a tandoor oven! I would hope the staff treated me the same way they would any customer. This covers the entire experience, from service and atmosphere to quality and presentation of food. But there is the possibility they tried to ramp up the "pamper" factor in hopes of gaining a favorable review. I have also written about restaurant experiences on my blog. On these occasions, I didn't reveal (at least verbally) to the staff of my food writing intentions, though the camera and notepad did come out. Whether this affected service or quality of food, I don't know. Perhaps I should return to a place again, without arrangements, to compare and contrast experiences.

Headache Help!

I visited the doctor last year after I suffered from two or three straight nights of powerful-pounding headaches. He thinks they are migraines, so he prescribed Imitrex. You're supposed to take it at the onset of a headache so it can work. I took one the other night before bed. Woke up the next morning and the headache was gone.
Excedrin has worked in the past, but I hesitate to take it if I want to sleep.
I hope you feel better soon. Bad headaches are horrible.

How blessed (or lucky, depending on how you view it) are we?

Thank you for this post! We are truly lucky to have options of what to eat for every meal. Open up the refrigerator or pantry and "Wala" (if that's how you spell that) the choices are there. Knowing that we have clean water, as well, is such a blessing. I love fresh fruits, going to the farmers' market and browsing around. Honey is amazing - use it in green tea, on oatmeal, on PB and banana sandwiches - YUM!!. We are blessed!!


Sack Lunch: Beluga Lentils and Broccoli Rabe

Hi Ms. Bellinger,
I enjoyed a great dish of lentils and leeks with a mustard-herb butter that appeared in Gourmet magazine. I used thyme and parsley for the herbs.
Have you been to Lucques in West Hollywood?

Where to Find Duck Fat French Fries Across the Country

Duck fat cooked the 'pork schnitzel' I dined on at the Crow Bar and Kitchen in Corona del Mar, Calif. The place has a very fun, creative menu.

Dinner around Denver airport

Does anyone have a recommendation for a casual place to get a burger around Denver International Airport that's open at dinner? Anything within a 10 minute radius would work. Thanks.

BBQ in Savannah, Ga.?

Hi guys,
Does anyone have a good BBQ recommendation for Savannah, Ga.? My mom and I are making a return trip to the city next March. Thanks for any help with this.

What breakfast spots would you recommend in Savannah, Georgia?

My mom and I will be in Savannah next week, so I am wondering what breakfast spots to check out. Criteria is any rustic, down-home spots that serve eggs, french toast, pancakes, and on. Thank you for your help.

Also, we will have two full days. Are there any tours or sights not to be missed? Thank you.


Hi all,

I made the spaghetti carbonara from Saveur and used guanciale (cured pork jowels). The guanciale was salty and had a strong rosemary flavor.
I was wondering if all guanciale is marinated or cured with ingredients like rosemary, pepper and bay leaf, or if some is sold plain?
I guess I could rinse off the marinade the next time I cook with it to reduce some of the saltiness.
Any feedback is appreciated. Thank you.

Inexpensive eats in Newport, Rhode Island?

Hi all,
I was wondering if anyone has any recommendations for an inexpensive lunch place in Newport, Rhode Island. I'm looking for something where you can order at a counter and sit down, without waiters or waitresses. Thank you for your suggestions.


Tips, recipe for pie crust

Hi all,
Does anyone have a recipe for a pie crust using all butter that is easy to roll out - with that tips for rolling out dough? My mom helped with the blackberry-blueberry pie with lemon cornmeal crust from Fine Cooking. The dough contained cornmeal, flour, butter, shortening, lemon juice and ice cold water, sugar and salt. She rolled out one ball of dough and then I tried. The dough fell apart when I went to roll it out. Mom gave the dough a massage and I rolled from there. The finished product looked like a continent on a world map.

How do you get a circle? Is there a maximum time dough can be left in the refrigerator?
Does anyone have luck with a crust that has both butter and shortening. I'm a fan of the all-butter crust, for its flavor and naturalness (no trans fats). Thank you for any advice.

Cooking grits

Hi all,
Can anyone provide advice on cooking grits to a creamy, not runny and not too hard, consistency.
I made sweet potato grits for dinner with grilled shrimp on Monday. The grits absorbed liquid very quickly. They probably could have cooked a little bit longer, but they soaked up that liquid like a sponge. The recipe called for 3 1/2 cups liquid to 1 1/2 cups grits. Thank you for any advice.


Hi all,
I was wondering if anyone has the trick to getting that shiny, smooth glaze (or is it icing?) for doughnuts. I made the coffee-glazed doughnuts that appeared in Gourmet magazine and the glaze appeared to seep into the dough. It didn't create that smooth sheen found on those sprinkled cake doughnuts with the white icing. Is there a difference between "glaze" and "icing?" Thank you for any advice.
B.T.W, the yeast batter for these doughnuts was wonderful - airy and tender.