Am with the majority, it seems: Shake Shack (and In-and-Out).
Hot sugar for marshmallows.
In an avocado BLT on sourdough.
Lemon filling for a meringue pie.
In a good carbonara pasta dish.
Huh. I grew up in NW PA (Erie area) and we had pepperoni balls: similar to the pepperoni roll, only the bread is deep-fried. Getting all nostalgic and hungry for one of those delicious things!
Vanilla: it elevates everything.
Pumpkin muffins, because pumpkin is the new bacon, right?
Wow, used to live there eons ago (mid-90s). Not sure if any of these places are still around, but used to love the Pilot House, Jackson's Big Oak BBQ, and the German place in the Cotton Exchange (Nuss Strasse?). I also remember a popcorn place somewhere - Carolina Beach Road area maybe? Too long ago, but had a lot of memorable meals. Not to mention buying some boiled peanuts from pickup trucks along the road down to Fort Fisher. Great, now I'm craving some good pork BBQ and am up in the Land of Cheese (WI) - sigh.
Joy's is one of my faves, along with Brown Eyed Baker (got to love a girl in the 'Burgh) and Dorie Greenspan.
BTW, BitchinFixins: "schnorfle" - lol. I have only ever heard this word from my dad and honestly thought it was one he made up. Thanks for the snort-giggle today! :)
Cool Ranch Doritos. I'm like a dog with those - would seriously eat them until I got sick. Cannot have them in the house AT ALL.
OK, I can't be the only one this has happened to: you have a good amount of groceries in the buggy and are waiting in the normal (slow) lanes. The express cashier isn't busy and calls you over, or the manager sends you over. You protest, as you have a full cart but they insist. (I've even had one lady come move my cart over herself.)
Inevitably, someone with only a few items who should legitimately be using the express lane gets behind you and immediately starts making snide comments. It's humiliating and frustrating, especially when the cashier or manager that started the whole thing is suddenly silent and lets you take the abuse.
Argh. I refuse to move anymore and would rather stand behind the woman with a double cartload, who has 12000 expired coupons and is paying by check that she is physically unable to even dig out of her purse until the cashier gives her the total.
So, the point I have is that sometimes the people with more items than they are "allowed" to have has been invited by the store employees to use the express lane while no one else is waiting. And we don't like holding you up any more than you like being stuck behind us.
Yes, happened to me both times I was pregnant - couldn't cook or bake my way out of a paper bag. The baking was especially horrendous - have never had such epic fails. Somehow, once the babies were born, back to normal and able to again create delicious food. Go figure!
My favorite knife is my Wusthof santoku; use it for almost everything!
Filet mignon. Mmmm...
Chocolate-covered pretzels. Mmmm.
3rd vote for coffee.
Pear and frangipane pie!
@Skythe - ingenious!
We, unfortunately, lived in the country and had to drive to TOT and didn't get anyone at our own house. So were stuck with all the icky stuff. My dad would "help" clean out stuff, but he was notorious for taking the Reese's; we had to hide those. The candy that was always left were the Good & Plentys, those orange/black-wrapped taffies that evidently nobody likes, and Bit o Honeys. (Am I giving away my age here?!)
My own kids leave Sweet Tarts - more for me!
My dream bakery would have luscious baked goods (small ones so you can get more than one!); good music; soft comfy chairs to kick back in; and books, books, books.
Whoops, forgot the must-haves: crushed red pepper flakes, cinnamon, vanilla beans & extract, and salt & pepper, of course.
Not sure how many I have, but let's just say I have a list of everything. Rough estimate (herbs, spices, & blends): probably 80+ different things. In my defense, though, I do live in the land of Penzey's and Spice House stores...
Pear tarte tatin and plum crumble. Ready to make some apple goodies now!
I'm in the process of cutting veg to make beef stew, and when I cut into one of the potatoes, it has a rotten spot in the middle of it. No other signs of rot at all, except for this purplish-black space in the center. Is it OK to trim around and still use or just pitch the whole thing? Found nothing on Google, so thought someone here could help me before I give us all botulism. Thanks!
If you love Drake's Funny Bones, you'll go peanuts over this super rich layer cake. More
This recipe is my attempt to re-create the original version of this pie from the Brooklyn pie shop, Four and Twenty Blackbirds. It comes pretty darn close to replicating the original, which features a flaky all-butter crust, a layer of rich ganache, and a layer of gooey oatmeal that gets all caramelized and crisp on top. More
Rich, chocolatey, salty, sweet, and easier to make than you might think. More
The best endorsement I can give these caramels: I turned them into Christmas presents. Malty, sweet, and just a little crunchy, cut them as large or as small as you'd like, wrap them in wax paper, and get ready to be everyone's favorite this year. More
With the summer officially over and winter creeping in, it's time to build up your repertoire of go-to soups, stews, and chilis like this one. Though it doesn't have the tomatoes found in many chili recipes, it highlights creamy cannellini beans, fresh poblano peppers, and green chilies. More
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In this famous Thai dish, tangy tamarind, crunchy peanuts, chewy rice noodles, palm sugar, and briny fish sauce combine into a hearty and flavorful way to serve up chicken. The key is a good balance between the tart tamarind, salty fish sauce, and sweet palm sugar. More
Mustard-slathered beef rolls stuffed with veg, briny pickles and smoky bacon don't skimp on flavor. Meanwhile, comforting, lightly crisped spaetzle is a vehicle for sopping up savory pan sauce. More
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Simple and to the point, this pasta gets tossed with swiss chard and lemon ricotta. The hardest part of this might be finding the right balance of lemon and ricotta, but that's what this recipe is for! Swirl the ricotta into the long strands of spaghetti and you're left with a creamy, yet light spaghetti dinner. Need I mention that bacon also plays a role in this? More
These lentil cakes are spiced up with some grated ginger, garam masala, and a spicy tomato-based sauce. You can make the sauce as spicy or as mild as you want by adding cayenne or chili flakes. Serve alongside rice for a delicious dish. More
Long, hot days. Late nights. The smell of smoke in the air. It's summer in America, and we're grilling. Take cookout standards like ribs and chicken to the next level with these 12 recipes for barbecue sauce. Dr. Pepper sauce, Kansas City style sauce, and more. More
Palm sugar lends a soft caramel flavor with a tinge of butterscotch that makes this ice cream special. Add coconut milk, eggs, and pandan to the team and we've got a combination of flavors that South East Asians have enjoyed for ages. More
This easy sugar and cream pie has an inviting sweetness and custard-like consistency. More
A light, green version of the classic French gratin, this baked zucchini crumble is inspired by Avignon and full of the flavors of wine, herbs, and lots of cheese. More
Warm grilled salmon topped with a punchy Thai cucumber salad makes a refreshing and light main course. The dressing, made from fresh lime juice, garlic, fish sauce, and sugar, has that classic sweet-sour-salty Thai flavor; use it as a sauce to spoon liberally around the fish. More
Philadelphia Butter Cake is almost indescribably rich: if you can imagine Gooey Butter cake but minus the cream cheese, and with a base that is somewhat like a crushed, compressed danish, you're getting the right idea. More
On a Friday at just around beer o'clock, you want your fried chicken to have just a bit more... something. Flavor. Oomph. Whatever you want to call it. Here are seven recipes for seven different dipping sauces, each one with seven ingredients or fewer, designed to come together in seven minutes or less with absolutely no cooking. More
A great way to serve oatmeal at brunch, this baked version is full of cinnamon, maple syrup, and Granny Smith apples. More
This Caramel Cream Layer Cake from Neue Cuisine is a riff on the Hungarian dobos torte customized by Kurt Gutenbrunner for caramel lovers. More
[Photograph: Robyn Lee] Swapped at the 2011 Cookie Swap by Dulces / Let Them Eat Cake columnist Maria del Mar Sacasa... More
Tow types of chocolate and hazelnuts in a buttery, crisp, and moist cookie. More
I'd recommend cooking it in two batches to serve four (two servings are the most that can fit in a wok without overcrowding).... More
We think these chocolate stout cupcakes topped with pretzels would fit right in at your local bar. Not exactly standard pub fare, but pretty close. More
I've got to go with Rumchata ice cream. Not exactly a cocktail, but would make a pretty delicious frozen treat!