Stocking Your Pantry for Thanksgiving? Our Simple Printable Checklist of Essentials Is Here to Help!

Lol! ...slip it in where it doesn't belong. :D Love it!

Nice list, thanks!

How I Built a Barbecue Restaurant in Brooklyn: I Survived the First Week

So interesting as always.

Challah Monkey Bread

Thank you for this recipe, it looks great. I'll be making it soon. :)

Why Candy Corn Deserves Our Respect: An Appreciation

I don't buy candy corn but I'll eat them if they're around. I don't buy them because I tend to eat them without stopping, until my brain hurts and they taste like food coloring. Same thing with m&ms. Interesting article, thanks!

How I Built a Barbecue Restaurant in Brooklyn: Tales From Opening Day

Always interesting to read how things are going, its been a wonderful series.

I too am disappointed with the DOH coming on your opening night. :/

For me, the exotic dancers would be over the top, guess I'm a prude.

Best wishes for continued great success and more sleep, you've worked very hard for it.

A Day in the Life: Ed Levine, Serious Eats Overlord

I love this site. Thank you!

21 Halloween Candies We're Hoarding

Milky Way.
Reece's Peanut Butter cups (regular size)
100,000 bars.

How I Built a Barbecue Restaurant in Brooklyn: The Toll of Owning Your Business

Thanks for your usual truth in your sharing. It's been refreshing and interesting, a great series.

The Science of Baking Bread (And How to Do it Right)

Thank you Max for responding. I'm not making these particular loaves at this time (at work) but it could most likely be underproofing the loaves. Too much to do...too little time!

Great column! Thanks again.

The Science of Baking Bread (And How to Do it Right)

I have a question please. Sometimes when I've baked loaves of bread in reg. bread pans in a convection oven at 350 degrees, the top of my loaves formed a lid that came away from the rest of the loaf. This has always perplexed me. Might you know what caused this?

Waffle-Iron Hash Browns

I made these! Wonderful!

Instead of using the butter to grease the iron, I used a spray oil and drizzled the butter over the uncooked shredded potatoes.

Thanks again!

Manner Matters: How to Deal With Lateness

Dear @bunnmr...this article is about the habitually late person, not the occasional late person. :(

Use the Waffle Iron to Make the Best Hash Browns of Your Life

I became a 'waffled' believer with Kenji's waffled Mac n cheese and his waffled stuffing. I'm also going to enjoy your series. :D

These waffled hash browns are a great idea. Thanks!

Manner Matters: How to Deal With Lateness

I know a couple of chronically late people. One does it because she doesn't care about the feelings and the time of other people. The other does it to be passive aggressive towards the people who are made to wait. Both are very selfish.

This is much like the friend in your series who has to always show up with the uninvited pal. I don't try to correct them. Along with @dashofginger, I stop asking these people to do things that would cause me to have to wait just for them.

How I Built a Barbecue Restaurant in Brooklyn: Tomorrow's My Grand Opening

Good luck and best wishes!

May all your hopes be fulfilled.

The Food Lab Turbo: How to Make a Simple Salad Worth Eating

Your simple salad was a daily staple that my French mother made for every dinner. She used a wooden spoon and made the dressing in the serving bowl. She added the lettuce to the bowl at serving which was after our main dish. This salad then was accompanied with cheese and artisan type bread. Ah, memories. Thanks!

I'm in the camp also of making my vinegrette on a plastic bottle for several servings.

Taste Test: Is Domestic Parmesan Cheese Worth Using?

This article got me enthused to try my own taste test. I bought Parmigiano Reggiano for the first time. It really is in a class all its own, first class. Now I am really thirsty. :D

How I Built a Barbecue Restaurant in Brooklyn: So I Failed My Construction Inspection

@derricktung; thanks, enquiring minds want to know.

How I Built a Barbecue Restaurant in Brooklyn: So I Failed My Construction Inspection

Regulatory agencies should not get extra fees for return trips. Isn't this what your taxes pay for? :(

Otherwise, great article as usual. :)

What Cookbook Would You Buy For a First-Time Cook?

I'm with @kejj26; I used a Betty Crocker binder style cookbook a lot when I was young and learning. My daughter took it with her when she flew the nest.

Hey Chef, What Can I Do With Fish Sauce?

I forget to use my fish sauce, it has migrated to the back of the cupboard. Time to bring it forth and surprise my taste buds. :D

One-Pot Wonders: Easy Salmon Burgers with Dill Honey-Mustard, Horseradish, and Avocado

I'm looking forward to making this. I know it will be wonderful. Thank you!

The Key to Great Baked Ziti: Drop the Ricotta (and Add Parmesan Cream Instead)

I always thought that I was odd, not liking riccota. Now. I see that it is the version that is sold in the stores.

On these same lines, I have not found goat cheese that resembles at all, the cheese that was sent to us from France by my Grandmama.

Thanks for this article and recipe!

Purple Yam and Halo-Halo: The Delicious, Contradictory World of Filipino Desserts

I worked with a lovely Filipino lady who liberally, put sugar on her avocado. Haven't tried that myself. Otherwise, I enjoyed any of the other treats she shared, they were always special and delicious.

How I Built a Barbecue Restaurant in Brooklyn: Mustering the Troops

Great piece as usual. May your staffing be as excellent as your wit. :D

Chilies Restaurant and Veterans Day

We were happily surprised today that Chilies had a free meal for a veteran or active service person. They had a special menu with various items, things to suit most diners.

We want to say thanks to Chilies for their 'give back' to our brave armed forces personnel.

Your favorite pancake/topping?

I just made pancakes: used half ww flour and half regular. After a spread of butter on the pan and then putting on some batter, I sprinkled some frozen blueberries on each and then a little granola.

Served them with some chopped walnuts over the top and regular syrup on the side (maple would have been better but I'm out of it at the moment).

Do you have a favorite pancake/topping?

Ice Crystals in packaged food

Some bread that I had in the freezer developed a large amount of snowy ice in the package.

Do the ice crystals form from the moisture in the bread?

What is your advice to prevent this?

Goodies in the mail?

Now is the time of the year that I plan my packages for mailing as gifts to friends and family.

These include toffee and a couple of different fudges, some cookies and maybe a sweet bread. Then something new and different that I haven't sent before.

Maybe you can give me some new ideas? What goodies would you want to receive in the mail?

Bruising the fruits/avocados rant

I am tired of bringing home avocados and fruit that people pick up and squeeze, pick up another and squeeze, again and again. When I end up purchasing such fruit, there are the bruises from this squeezing.

When shopping, I can tell when I pick up a fruit or avocado if it is ripe/soft without squeezing it and when I see people doing this at the market, I can only turn away, annoyed.

What bugs you?

Message font harder to see now.

Wow! Lively new look! :)

I see that title fonts are much larger than before but it also seems that the post messages are in a smaller font?

While you are getting the bugs out, is it possible to make the message font bolder or a bit larger?

Thank you for your consideration on this.

What are you eating on JULY 4TH?

I'm surprised no one has posted this yet, unless I've missed it?. So, Serious Eaters, what are you cooking up on the Fourth? I just got back from grocery shopping. I am making a low country boil with shrimp, mussels,... More