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.
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.
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.
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.
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.
Does anyone have any fabulous dessert recipes using ripe bananas besides bread or cream pie? Got four bananas sitting on the table. Thank you.
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.
My dad and I are scheduled to visit the Boston area March 6-9. I would appreciate any dining suggestions. Thank you.
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.
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.
Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, due out in spring...