Wow, Saveur featured Il Buco in this month's issue. Must be a good place!
What is inside the agnolotti and what is the sauce made from?
Thanks for this list.
I get the point. Thanks for the help all. We may be really hungry once we get to the 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.
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.
I'm from Mission Viejo, Calif. and prefer the North Carolina-style cue. Thanks for the suggestions.
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 can I have with a steak?
My best cooking moment came when I made a cake for a wedding and everyone loved it .
Thanks for the response. If anyone has any other great fried chicken recipes, please share.
Is there any way Willie Mae's management would be willing to share the fried chicken recipe?
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 all.
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.
I didn't make the Parmesan crisps.
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.
Do you have a good hummingbird cake recipe? Thank you.
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).
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.
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.
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!!
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?
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.