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From Serious Eats

Cook the Book: 'What We Eat When We Eat Alone'

In season, a dozen (or two or three - I have been known to consume three dozen) ears of lightly steamed Silver Queen corn, buttered and salted, of course!

From Recipes

Seriously Italian: Farfalle with Zucchini and Gorgonzola

How about some toasted pine nuts added just before serving?

From Serious Eats

Watch It with Us: 'The Next Food Network Star' Season 5 Finale

If they like Jeffrey so much he'll get a show too.. but I have been sorry to see TFN become more about entertainment and contests and less about cooking technique.

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From Serious Eats

Cook the Book: 'What We Eat When We Eat Alone'

In season, a dozen (or two or three - I have been known to consume three dozen) ears of lightly steamed Silver Queen corn, buttered and salted, of course!

From Recipes

Seriously Italian: Farfalle with Zucchini and Gorgonzola

How about some toasted pine nuts added just before serving?

From Serious Eats

Watch It with Us: 'The Next Food Network Star' Season 5 Finale

If they like Jeffrey so much he'll get a show too.. but I have been sorry to see TFN become more about entertainment and contests and less about cooking technique.

From Serious Eats

Watch It with Us: 'The Next Food Network Star' Season 5 Finale

Adam Gergler - "Will Work for Food" was a loser now with his own show.

From Serious Eats

Watch It with Us: 'The Next Food Network Star' Season 5 Finale

There's a lot more production value in this finale compared with previous seasons.

From Talk

Food for thought - Have you or would you eat brains and eggs?

My grandmother occasionally made the most delicious Greek "keftethes" -- Greek meat patties usually made with ground beef and flavored with fresh mint -- with brains. So good! I have tried to recreate them but they just don't quite come up to the standard my food memory has set for them.

From Serious Eats

Snapshots from Greece: Koulouri, the Thessaloniki Street Food

MichaelNatkin: The recipe from Amy Sedaris is for butter cookies, traditionally baked at Easter, not for the sesame bread rings sold by the street vendors. The names are similar, yes, but the goodies, both delicious, are not.

From Recipes

French in a Flash: 80-Cent Citrus Corn-Muffin Madeleines with Raspberry Confiture

A couple of years ago, the Washington Post food section ran a piece extolling the virtues of Jiffy, complete with recipe ideas. The next day, my local Giant food store shelf was EMPTY in the Jiffy section! Here's the link:

http://www.washingtonpost.com/wp-dyn/content/article/2007/07/24/AR2007072400350.html

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

White Corn Souffle (with Silver Queen, if it's available)

From Serious Eats

Cook the Book: The Sweet Melissa Baking Book

Brutti ma Buoni (Ugly but Good) cookies from a little neighborhood bakery in Torino, Italy..

From Serious Eats

Cook the Book: 'My Last Supper'

Greek Easter soup -- Mayeritsa -- made very traditionally with lamb inaards and spring onions. No dill please! And who would I dine with? My family, of course!

From Serious Eats

Cook the Book: 'The Bacon Cookbook'

Bacon-wrapped dates stuffed with almonds, served on Belgian endive leaves with a blue-cheese dressing drizzle over the top. SO good!!

From Serious Eats

Cook the Book: Asian Flavors of Jean-Georges

Singapore noodles, best from the Malaysian Grill on New York's Upper West Side -- but now the restaurant has gone away! But even better, Seafood Laksa from the food court at the Sydney (Australia) fish market!

From Recipes

Mario Unclogged: Marinara Sauce

I have been using this recipe since 1997 when it was published (exactly as written here) in the New York Post with the title "Mario's Secret Sauce Recipe." My note says "From Chef Mario Batali, Po's Restaurant." How far he has come since then!

From Serious Eats

Weekend Book Giveaway: Service Included

In a small Puerto Rican restaurant on the Upper West Side, when a ginormous New York City cockroach appeared on the floor in the middle of the dining room, one diner (full disclosure - my husband) stood up and stomped on it. The other diners broke out in hearty applause. Funny moment - but sad to say, we have never been able to eat there again!

From Serious Eats

Weekend Book Giveaway: Marco Pierre White's Devil In The Kitchen

Anyone else! Cooking is my zen, my time to relax. I find food prep better than sleep for giving my brain time to sort through the stuff of daily life. Having to share that time with someone else makes me too conscious of what I am doing. Monkey mind!

From Serious Eats: New York

The Best Cheesecakes in New York (and Therefore the U.S.?)

We recently tried cheesecake from Cheescake Machismo in Robinson Square, Albany, New York -- not too sweet, light in texture, with interesting flavor combinations. We ordered two slices for the table -- everyone wanted "just a taste" -- but we were fighting over the last mouthful!

From Serious Eats

Cook the Book: 'Pure Dessert'

I have several "old reliables" including a chocolate-almond torte called "Five-Minute Magic" dressed up with a chocolate ganache and (sometimes) raspberries, for those who like that combination (I don't); the Sacher Torte recipe from my old "Joy of Cooking" circa 1967 (a newer version does not turn out as well); a White Pepper and Ginger cake for a sophisticated cake with subtle heat; and my Mom's old standby -- really quick and easy and handy if you have kids at the table --good vanilla ice cream with frozen grape juice concentrate thawed and poured over as a sauce, with some nice store-bought butter cookies on the side.

From Serious Eats

Cook the Book: 'Cucina del Sole'

From the Southern Italian soil -- olives and the best tomatoes I have ever tasted. (And I used to grow my own!)

From Talk

What is your favorite soup to make from scratch?

It's summertime -- corn chowder made with fresh corn, of course! Find any good recipe and improvise.

From Serious Eats

Cook the Book: 'The Lee Bros. Southern Cookbook'

Ham biscuits made with Rose's tiny, tender biscuits and paper-thin slices of real country ham. Rose is gone now, cooking only for those lucky angels, and telling them, when they rave about one of her delicious Southern dishes, what she used to tell us, "Oh, I don't know.. I reckon it didn't come out quite as good as last time."

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

Thank you for participating, and congratulations to our winners:

cochon
lscrabtr
littlemissnom
Brownie
suthungirl

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

Little mini cherry cream cheese treats! That's what I love!

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

My savory bite-sized treat is mini quiche.

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

Mini chocolate chip cookies are my faborite. garrettsambo@aol.com

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

Mini chocolate chip cookies are my favorite.

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

I like the mini cheesecakes with fruit toppings. Thanks so much!

Thanks so much!
pamelashockley(AT)netscape(DOT)net

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

although I guess this is actually 2 bites but I love to get creative with deviled eggs-they are a good source of protein and mighty tasty!

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

My favorite is pecan pie tarts!

kngmckellar@hotmail.com

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

Tea is my favorite meal so I like all of the bite-sized treats I can fit onto my 3 tiered tea tray! But my favorite are Marks & Spencer's scones with clotted cream and strawberry jam. More like 3 bites than one but absolutely delicious!

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

I love Mexican Wedding cakes aka Russian teacakes- the perfect bite.

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

I've always loved miniature Italian pastries. Among my favorites ate cannoli and baba oh rum. Wow are they sweet and delicious! (when they are fresh)

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

We like to make small bite size red velvet cake whoopie pies! They are super yummy.

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

Yep, this is a horrible one but I always make big desserts, and all my savory items are at least 6 mouthfuls so I'm going with...Junior mints...

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