CakeSpy: Cadbury Creme Egg in Hole Toast

THAT is a recipe I think I'll try. Also, I think that is a very provocative depiction. well done.

BBQ or Greek in Washington DC?

I'm sorry, I do not like Red Hot and Glue. But I'm back-country rich, I get church barbeque most weekends.

Valentine's Day Special: Dunkin's New Brownie Batter Donut

Can I just have a double chocolate, large coffee one Splenda, and can I get milk in that? And if you could just add a little milk in that? That'd be greaat.

ATK Complete TV show cookbook

Right on bobcat, I had not thought of that strategy. Seems a little illicit, which makes it even more fun. ;0)

Weekend Cook and Tell: Super Bowl Sup

(BF's friend's house.)

Weekend Cook and Tell: Super Bowl Sup

Youse guys didn't miss anything. Went over to by BF's house in Ravens garb, ate 5 excellent deviled eggs, and somehow insulted him by being a manly girl. (I did say something about his Mama). My lesson: stay at home on special nights with the ones who know your/you're crazy.

Weekend Cook and Tell: A Bitter-Sweet Love Affair

Well I don't have a photo, but my BF did ask what I wanted for Valentine's Day. My response was his undivided attention, maybe some cards or a movie, and most fun, a selection of cheeses that have been warmed to room temp with some Pepperidge Farm crackers. A bottle of decent Pinot Noir. Maybe some dark chocolate. Showers and snuggles. Hope that's not TMI - that's what I want for Valentine's Day.

What to do with leftover fast food french fries.

My gosh how long you microwaving for? Try 10 seconds at a time till they get that "not fresh but hot" taste. Then, add dipping.

International Serious Eats Day 2013

Can one day this be held in Maryland or DC or Baltimore or I have a house in St. Michaels! SE needs to be shared with more than the TriState, please. I have time on my hands, good grammar and people skills, a masters degree, and would consider it a pleasure to promote SE to the Mid-Adlantic in a more serious way.


That should stave off the cabin-fever-bicker for a half-day. Good luck.

ATK Complete TV show cookbook

American Test Kitchen?

What is the best cupcake recipe for valentines day?

I didn't know this would be about work. Something that tastes good and you can in some way sell as "wholesome" so your coworkers will feel fit for their Valentine's evenings. If it's for your guy/girl, I would've recommended something holesome.

The merits of an unruly burger...

Cause it's like a salad, 'cept stead of lettuce, burger.

Favorite (and preferably easy) desserts?

This might sound stuffy, but fresh fruit and hand-made whipped cream are great after a heavy meal. A few pieces of delectable chocolate for the sugar-fiends/children helps too. How nice of you to be thinking of them.

What is the best food in the world?

Sorry for so many posts! Here is the crabcake recipe I use. If you do it use fresh meat (don't worry about lump, just finger through it for shells) and add a dash of nutmeg (that's the secret ingredient). Cheers!

What is the best food in the world?

Oh, I do have a crabcake recipe somewhere on this site, just search it? I don't know how to link. It's the real deal and great with coleslaw and slices, lightly salted tomato slices on the side, and a glass of Pinot Grigio. Saltines or roll, your pick.

What is the best food in the world?

To the original question: Avocado. To a dish? It's crabcakes.

New Lay's Potato Chip Flavors

I can't handle MSG. Call me psychosomatic. Sometimes I indulge in cheetos which are oh-so-good but always have a headache and full body discomfort (could be salt preservatives, but I can eat a car-load of other chips and salty foods).

Anyway, I vote for Sriracha. For it being such a cult hit it needs a broader base. I find it difficult to believe that chicken and waffles could exist without MSG. As far as cheesy garlic bread goes, just do the real thing.

Best Smoothies?

I second the frozen banana thing. Make sure to let them ripen and peel them, put them in a bowl in the freezer, and at that point all you need is some milk or milk-sub. Add your own strawberry, pineapple, blackberry, etc. For folks who have Dollar Trees in their area that have freezer sections, you can buy good frozen fruit for much cheaper than at the grocery stores.

Palo Alto, CA: Wishing for a Better Burger to Go with the Big Promises at LYFE Kitchen

I have to agree that the SE approach to burger salting might be heavy-handed. When I "snow" my burgers, even a half pound one, on each side it comes out over-seasoned to my tastes.

Valentine's Day Giveaway: Win This Prime Rib

A romantic meal makes you feel calm and tired and invincible.

Cook the Book: Chocolate Hazelnut Biscotti

I'm a few years late, but I tried this today and I have to say I'm disappointed. The "biscotti" tastes delicious, but it doesn't dry out like the biscotti I've had - it's more like a dry brownie. I was hoping to package these for the fam but they're gonna have to go to the boyfriend. :0(

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package


5 of Our Favorite TV Restaurants

How do you work the coupon? ex. "We accept competitors coupons."

This is featured at every McDonald's drive-thru and I'm not quite sure what it means. Do they do a quarter-pounder for a whopper deal? What about the breakfast sandwiches!? And free stuff. I know there are supermarkets and other joints that have the same deal, and I'm wondering if any of you all have taken advantage of these offers and how it turned out. I eat McDs about twice a month, kids meal style (don't judge!), and can always use a few extra bucks. How do you work the deal?

Weight loss recipes and techniques much appreciated

My boyfriend has been advised to lose at least twenty pounds in the next 3 months in order to be a good candidate for ankle replacement surgery he very much needs. It's important we take it seriously as failure of surgery could result in amputation( WRAnh WRAah says Debbie Downer). He is a big guy so there is some leeway with calories (I'm thinking starting with 2000/day). I am the main "chef" of the house and while we don't have tons of funds I do have a lot of time I can devote to preparation and cooking. I have a crock pot, oven, stove, NuWave, microwave, and good kitchen tools.

There are some great ideas on this site already. I love the suggestions this community provides. I'm thinking marinades, vegetable recipes, soups, low-calorie homemade salad dressing, healthy sweet treats, anything really will be useful. Insights and inspiration on how to go about tasty and satisfying weight loss will warm my cockles. Thanks SE folks. :0)

What makes something addictive?

What spins in your head and the edges of your tongue, something that's just on the tip of your nose.

That kind of thing!

For me it's Utz potato chips and Utz sour cream and onion dip, though now they unfortunately just sell "onion dip" in my area.

There's also really good sushi and very good steak and all kind off things, not to mention booze. What brings you back, like a serious addiction.


I was in Rehoboth, Delaware for 6 days and wad thrilled to have had rabbit, with the breast nicely sliced and the leg confit...ed. It was awesome and tender and chickeny but with a very mild gameiness. I live on the Eastern Shore of Maryland, near DE and NJ, and would love to bring a rabbit dish to Thanksgiving dinner (my family takes their food very seriously). Any suggestions for procuring and preparing a nice rabbit dish?

Succulence and weight loss/maintanence? How is it done.

I'm impressed by the feats of eating gusto that contributors to Serious Eats deliver to us for our entertainment, glee, and salivatory appreciation. Granted you all look pretty, pretty, pretty young, and I'm sure you fast or eat light for a while before your major eats experiences, and maybe after (I do that on Thanksgiving... just a few grapes in the morning to get my stomach going, cause I'm GONNA nosh.). While it ain't perfect SE fodder, and I suppose it's a personal question but here goes, how do you keep fit while eating the good stuff?

Frozen Pig ears. Sheesh, chum or food?

We ain't above occasionally getting some food from the local Cecil County, Maryland free food place. In fact, sometimes (a few times a year) we need it. We work home and house repair, construction, painting, stump removal, do it all.

Enough with the explaining, I got 5 frozen pig ears. The inquiring eater in me would like to try them, despite the fact that they are obviously the ears of pigs. Does anyone have a satisfactory way to prepare these suckers? Otherwise, they's chum.

Recipes for cooked pork roast?

The man and I bought an enormous pork roast, for two people. It turned out very flavorful and juicy, however, I don't really want to eat sliced cold pork only for the next few days. I'd appreciate any suggestions for using the cooked roast. Thanks in advance :0)

Quirky Eating.

Over time one gets to know a lot of people and the way they eat. Sometimes it's weird. Personally, I mix stuff together, and plan out the meal so I don't end up with, say, a bite of turkey sans dressing and cranberry. I had a friend in college who ate one dish at a time, then rotated her plate for the next, and so on until it was done. You all are food-lovers, I assume, and have a sense of humor, as I've observed, so: I'm curious what techniques you, or someone you know, use to go about dining. :oD

Do you have a canned tuna recipe that is awesome?

Okay, I love tuna from a can (in water, albacore, usually). However I'm getting tired of my same old tuna salad, which is olive oil mayo, black pepper, cayenne, onion, and sometimes sweet relish. If you have a way to use the canned tuna, please share, I'm curious about casseroles, sandwiches, salads, fried stuff, whatever you know.
Thanks in advance and so glad to have this site!

NuWave Oven newbie . . .

Well, I bought a NuWave Oven after heating up the apartment a few times too many times with the stove this summer. It seemed weird but I've had good success cooking chicken breasts to use in casseroles and tacos, and it does cook frozen stuff better than a microwave (fish sticks :P). I'm wondering if anyone has used this type of oven before and if there are any more advanced recipes you'd suggest. The product information suggests the NuWave can do anything from baking to dehydrating to air frying, but I'm skeptical. Incidentally, I would recommend the product for the limited purposes I've used it for so far. Thanks in advance!

Your school cafeteria

School lunch can be an evocative touch point. For example: Having to chuff down the Salisbury steak cause I wasn't allowed to toss it. But *sniff* Taco Day, and Turkey Dinner day, the dependable scent of sour, gummy pizza and a smile from a lunch lady if you looked for one.

There was a time, too, when a Junior in a black leather jacket careened over two folding tables to tackle a romantic rival - clash of tray against Formica. Big deal for my small school. Mac n' Cheese tasted vital that day.

What do you remember when you close your eyes and imagine your school cafeteria?

Favorite SE advice/recipe/instruction... and a thank you.

I didn't know how to cook a hamburger until I began reading Serious Eats. Not just AHT, but the Food Lab, and I also credit the overall fun yet sincerely instructive tone of the site. So tonight I had a chance to shine for the neighborhood. The bfs were in charge, but the grill wasn't lighting (damp charcoal-yucky) then the electric grill was missing a cord. There were 12 hungry neighbors, and me and the man, and I was able to confidently take orders on burger temp (ok, big or little, pink or not were the options, but still!) and turned out four at a time with a good sear, while carmelizing home grown onions, offering options for american or cheddar, and simultaneously creating a big cutting board full of little additions like LTO, then the usual ketchup, mayo, mustard, pickles. I grilled the potato rolls, too. It was a hit, and while I took all the credit, I was riding on a wave of burger and hospitality inspiration from SE people. I wanted to share that. You all got some good SE inspired wins, too?

It's almost crab season!

It's said these past few years have been good for Maryland blue crabs. From the few fishing towns around (Saint Michaels, Crisfield) it looks to be so. That deserves a round of applause and drinks, because those things are one of the best foods you can find. About this time of year I like to celebrate the season with the first (sometimes only) soft crab of the year. I'm always so happy, then a little weirded out, then happy, but from then on I order: crab soup of both makes, crab cakes, and steamed crabs. I spend the late summer making crabcakes, and the late summer/fall eating steamed crabs. Like many families who propagated eating crabs, I have a recipe from 4 generations for my favorite crabcake technique.

My boyfriend likes white fish chowder... please help

I'm a new member to Serious Eats and just asked my sweet boy (he's 58, I'm 28 and boy do I want to impress) what kind of food he'd like to know about and he said "Ask them about fish soup!" (He is hard of hearing.) Despite being near the Chesapeake Bay I have no fish soup experience but some crab/clam soup skills. I could use some ideas :0)

ROTEL Casserole . . .

Serious Eats just posted a great thing about cheese salsa and brought up ROTEL tomatoes and chilis. I have a cousin from MO. (I can't spell the state that's why I used the abbreviation.), and she makes a ROTEL casserole that is to die for. I've heard of a million different versions of it, so I was wondering if there were any suggestions for good ROTEL casserole?

Turkey Piccata

Those adhering to the eight buck budget can't necessarily afford the inflated air fare that turkey day travelers must endure in order to enjoy a table filled with family, and topped with a very big, very expensive bird. For these fellow quarter-lifers, or for those too lazy to brine and bake a whole bird, here is an everyday poultry solution: turkey piccata. More

Eat for Eight Bucks: Maple-Mustard Baked Chicken Thighs with Potato Wedges

One of my favorite meals these days is a whole chicken roasted on top of potatoes. The chicken is flavorful with garlic, olive oil, and herbs. The potatoes are perhaps even better: they get seasoned with the chicken's juices, plus more olive oil and more herbs. But easy as it may be, roasting a whole chicken isn't that cheap, and it takes a while. So I've been experimenting with roasting chicken thighs and legs, and adding flavor even during a shorter cooking time. More

Sunday Supper: Turkey Tamale Pie

After spending the holiday cooking, a quick thrown-together meal like this simple tamale pie can be just the thing to ease you back into the impending work week. A box of cornbread mix and a can of Rotel tomatoes transform those last bits of turkey into a quick delicious dinner. More

The Food Lab: The Best Korean Fried Chicken

When it comes to frying chicken nobody—and I mean nobody—does it better than the Koreans. My apologies to all you Southerners. Korean fried chicken (or KFC as those in the know call it) differs vastly from American-style fried chicken. Rather than the craggly, crusty, significant coating you'd get on say, a Chick-Fil-A sandwich or a Popeye's drumstick, you get an eggshell-thin, ultra-crisp crust around a drippingly juicy interior. The end goal is clear, but the road to get there required a bit of bushwhacking. More

What's The Best Airplane Meal You've Ever Had?

"Je ne suis pas un membre de la 'class de business,'" I tried to explain to the nice flight attendant offering me a glass of champagne. Heck, I don't even believe in the class system. Yet here she was, insisting that this cushy thing with the private TV and more adjustable cushions than that massage chair at The Sharper Image was my proper place aboard the flight. "Mais oui, mon-fine-sieur," she may well have said, "bien sur this is your seat. May I offer you some cheese?"

Oh fine, if you insist. I'm a sucker for cheese. Thus began the best airplane meal I've ever had.


Wake and Bake: Baked Apple Cinnamon Oatmeal

I had breakfast flings with everything from strawberry frosted Pop Tarts to Honey Bunches of Oats, but the dish I always came back to was Quaker Oats Instant Apple Cinnamon Oatmeal. This is partly because my father continued to buy boxes of this oatmeal week after week—I believe it's on perma-sale at the Shop Rite in Hackensack, NJ in case anyone is interested. Someone had to eat all that oatmeal, and that someone was me. More