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From Serious Eats

Cook the Book: 'Plenty'

My revelation was when I first made shredded brussels sprouts browned in olive oil and tossed with a tangy mustard vinaigrette. I was a convert on those little cabbages from that moment and now practically eat them like they're candy.

crystalginger at 9:38AM on 03/29/11

From Sweets

How to Make Brownies More Exciting

My favorite recipe is for cranberry brownies. Mix in whole cranberries and chocolate chips when making the batter, then bake. While the brownies are baking, add about 1.5 cups of cranberries to a saucepan and sprinkle with sugar (not too much, because you want the sour flavor to counteract the sweet brownie). Cook down until cranberries burst and it becomes a bit of a jam. Let brownies cool a bit after baking, then smooth the cranberry "jam" over top of them. They are always a huge hit.

crystalginger at 11:44AM on 09/30/10

From Serious Eats

Serious Heat: Combining Chile and Chocolate

I have added chili powder to a chocolate souffle with great success! It was a great ending to a themed dinner.

crystalginger at 9:40AM on 09/01/10

From Serious Eats

Cook the Book: 'The New Portuguese Table'

I have been working on learning Vietnamese, but there are so many regions! Still working...

crystalginger at 3:38PM on 08/09/10

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Recent Posts

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Recent Polls

From Serious Eats: New York

crystalginger answered "panna cotta" to Which dishes are you sick of?

Poll posted by Maggie Hoffman, September 21, 2010 at 11:15 AM

Recent Quizzes

From Serious Eats

crystalginger got 50% correct on How Much Do You Know About Breakfast Foods?

Quiz posted by Katie Quinn, March 24, 2010 at 8:00 AM

From Serious Eats

crystalginger got 42% correct on How Much Do You Know About Chocolate Chip Cookies?

Quiz posted by Katie Quinn, February 22, 2010 at 6:00 PM

See more polls and quizzes by crystalginger »

Recent Comments

From Serious Eats

Cook the Book: 'Plenty'

My revelation was when I first made shredded brussels sprouts browned in olive oil and tossed with a tangy mustard vinaigrette. I was a convert on those little cabbages from that moment and now practically eat them like they're candy.

crystalginger at 9:38AM on 03/29/11

From Sweets

How to Make Brownies More Exciting

My favorite recipe is for cranberry brownies. Mix in whole cranberries and chocolate chips when making the batter, then bake. While the brownies are baking, add about 1.5 cups of cranberries to a saucepan and sprinkle with sugar (not too much, because you want the sour flavor to counteract the sweet brownie). Cook down until cranberries burst and it becomes a bit of a jam. Let brownies cool a bit after baking, then smooth the cranberry "jam" over top of them. They are always a huge hit.

crystalginger at 11:44AM on 09/30/10

From Serious Eats

Serious Heat: Combining Chile and Chocolate

I have added chili powder to a chocolate souffle with great success! It was a great ending to a themed dinner.

crystalginger at 9:40AM on 09/01/10

From Serious Eats

Cook the Book: 'The New Portuguese Table'

I have been working on learning Vietnamese, but there are so many regions! Still working...

crystalginger at 3:38PM on 08/09/10

From Serious Eats

Gadgets: Bodum French Press Travel Mug

I picked up one of these from Wegman's about 6 months ago with high hopes as well. Agreed that it's difficult to add sugar, but that has actually helped me get over the need for sugar in my coffee. You can pull up the lid just a bit to add milk, or as suggested, pour it through the drinking hole. It absolutely was a bit disappointing given my initial excitement, but I do find myself bringing it on work trips on occasion, or toting it to the office for brewing and pressing there. Sad, because it is a novel idea.

crystalginger at 1:47PM on 06/17/10

From Serious Eats

Cook the Book: 'Edible: A Celebration of Local Foods'

Would love to see Brad Parker of Pipe Dreams Fromage in Pennsylvania profiled!

crystalginger at 9:16PM on 04/27/10

From Serious Eats

Cook the Book: 'Ready for Dessert'

Chocolate cranberry tart with mascarpone and candied ginger! The perfect balance of sweet and tart.

crystalginger at 11:10AM on 04/13/10

From Serious Eats

Cook the Book: 'Forgotten Skills of Cooking'

Eating cabbage and drinking "baby Guinesses": shots of Kahlua with a Bailey's floater on top!

crystalginger at 2:15PM on 03/16/10

From Serious Eats

Cook the Book: Ad Hoc at Home

I am still waiting for my copy of the French Laundry Cookbook that was promised to come at Christmas...would love a copy of Ad Hoc, since that's sold out online too. My favorite neighborhood restaurant is JoJo's pizza in Mechanicsburg, PA.

crystalginger at 2:50PM on 02/10/10

From Serious Eats

DVD Giveaway: Food, Inc.

I no longer eat processed foods, grains (though I occasionally splurge on rice), or soy products, and have upped my fish oil Omega-3 supplements. I am also trying to phase out dairy and am looking into Vitamin D supplements.

crystalginger at 8:24PM on 01/04/10

From Recipes

The Nasty Bits: Tongue Tied

Very similar to what Rick made two weeks ago on Top Chef Masters. Guess it was a riff on his recipe that you provided below.

crystalginger at 1:46PM on 07/07/09

From Serious Eats

Egg in Toast: What Do You Call It?

Knot-hole Eggs!

crystalginger at 11:02AM on 06/22/09

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

Blueberry buckle!

crystalginger at 3:52PM on 06/03/09

From Serious Eats

A Berry Balanced Breakfast

I've been eating steel cut oats with a little squeeze of agave syrup with blackberries, strawberries, and almonds every morning. The other day I stirred in a spoonful of greek yogurt with honey and it was also good!

crystalginger at 10:24AM on 05/28/09

From Serious Eats

Cook the Book: 'Serious Barbecue' by Adam Perry Lang

Made some amazing grilled pizzas last summer, with fresh grilled veggies that just took on the best flavors from the grill. Can't wait to try to top that success!

crystalginger at 3:46PM on 05/04/09

From Serious Eats

Making Peeps from Scratch: Interview with Chef Brian Robinson

Restaurant 3 can barely make their other food edible (save for the delicious blue cheese chips)...wonder if these are really going to be decent?

crystalginger at 3:37PM on 04/07/09

From Talk

What are your favorite products from Trader Joe's?

- Unburied Treasure cheese puffs!! ($1.79 kockoff of the $3.99 Pirate's Booty...and about double the volume too)
- Chicken Chile Verde frozen burritos
- Pizza Dough
- Chocolate Truffle brownie mix (currently out of stock!)
- Fresh Guacamole Kit (that costs like $2 less than buying the fresh ingredients separately)
- Chocolate covered peanut butter filled pretzels
- Frozen Soycuttash (succotash with edamame instead of lima beans)
- Frozen garlic naan
- Blood Orange Italian Soda
- Bonny Doon Dry Riesling...yummmm.

crystalginger at 11:22AM on 02/11/09

From Serious Eats

Cook the Book: 'Into the Vietnamese Kitchen'

To utilize my new stick-blender, learn to make falafel, and venture into more Vietnamese food!

crystalginger at 3:57PM on 01/08/09

See more comments by crystalginger »

Recent Posts

crystalginger hasn't written a post yet.

Recent Favorites

crystalginger hasn't favorited a post yet.

Polls

From Serious Eats: New York

crystalginger answered "panna cotta" to Which dishes are you sick of?

Poll posted by Maggie Hoffman, September 21, 2010 at 11:15 AM

See more polls by crystalginger »

Quizzes

From Serious Eats

crystalginger got 50% correct on How Much Do You Know About Breakfast Foods?

Quiz posted by Katie Quinn, March 24, 2010 at 8:00 AM

From Serious Eats

crystalginger got 42% correct on How Much Do You Know About Chocolate Chip Cookies?

Quiz posted by Katie Quinn, February 22, 2010 at 6:00 PM

See more quizzes by crystalginger »

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Location: Arlington, VA

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