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degs4

Cook the Book: 'The Homemade Pantry'

hummus and fruit spread

Win a Barbecue Tour from Ed Levine at the Big Apple Barbecue Block Party

Met a guy who grew up in North Carolina and LOVED barbecue. Married him. That pretty much sums it up.

Win Two Tickets to the Wellness in the Schools Rooftop Benefit Tuesday, May 22nd

Educate and involve children more in cooking, starting from when they are young. The return of Home Ec is a good idea. Field trips to farms, grocery stores, farmers markets etc., restaurants. If a roof top garden is possible, great, but there are other ways to give children that exposure that are easier to make happen. Change the standards and definitions for school lunches changed is important (what's a vegetable, fat and sugar targets, but it is a long battle.) Reduce access to sugared drinks and candy, chips, baked goods.

Bake the Book: 'Sinfully Easy Delicious Desserts'

graham crackers and ice cream, chocolate syrup or both; add berries or bananas to either. bananas dipper in chocolate syrup; or smores (with toaster oven prepared marshmallows).

Bake the Book: 'CakeLove in the Morning'

Challah bread or brioche french toast with maple syrup.

Cook the Book: 'Ripe'

Too hard to choose: Fruit- Apple and pear are my regular go to. Perfectly ripe figs are amazing. Vegetable: And brussel sprouts and acorn squash.

Bake the Book: 'Joy the Baker Cookbook'

David Lebovitz, Joy the Baker

Food for Change: 5 Food Groups Doing Great Work

Please check out Appetite for Change in Minneapolis. Doing great work to use food as a tool build not only healthier communities, but address issues of inequity and promote positive change in the community. http://www.appetiteforchangemn.org/

A Cookie A Day: 'One Sweet Cookie'

I will be thrilled if I finally find the time to bake over the holidays- apple crisp and some Chanukah cookies. And I'd love to try today's rugelach recipe!

Win Tickets to the 3rd Annual Latke Festival at BAM, December 19

Win Tickets to Carts in the Parc at the New York Wine & Food Festival

Mr. Softee is the childhood fave. The more grown-up part of me loves Taim for a meal and Coolhaus for sweets.

Who amongst us, has the best pickiest eater story?

When my younger brother was little he was a very picky eater and very stubborn. He pretty much ate only the following: bagels with cream cheese, lemon yogurt, toasted american cheese sandwiches, cereal with no milk, macaroni and cheese, peanut butter sandwiches (no jelly) and hot dogs. And if it was prepared in a form that differed from how my mom made it, forget about it. When he was six, a baby sitter once cut his peanut butter sandwich diagonally into triangles instead of down the middle into rectangles and he refused to eat it. She told him he could not leave the table or have anything else until he ate it. My older brother and I left to go to an evening activity and when we came back 4 hours later, he was still in the exact same place at the table with the sandwich in front of him! When my mom called to check-in the baby sitter told them about the situation and she told the baby sitter to give up because my brother would never give in.

But most of us have some little pickiness or quirks about eating. I know that this will find little understanding, but I won't eat anything with more than a small amount of garlic unless the garlic is very well cooked. I'm not allergic, but raw garlic does seem to make me my stomach feel sickish for about 16-24 hours. So I just try to avoid it because I don't enjoy feeling that way. But I never ask anyone to prepare anything special or complain - I just find something else I can eat. It's my responsibility to manage it - not other people's.

Cook the Book: Anjum's New Indian

Barefoot Contessa and French Chef reruns

Cook the Book: 'The Essential New York Times Cookbook'

New Basics, Joy of Cooking, Moosewood.

Cook the Book: 'Sarabeth's Bakery'

Recipes (family, cookbook, internet...) and me.

Seriously Delicious Holiday Giveaway: Charles Chocolates' Edible Chocolate Holiday Box

A good rich cup of hot chocolate - the kind that turns into pudding if you put it in the refrigerator - with marshmallows.

Cook the Book: Barefoot Contessa, 'How Easy Is That?'

Wood plank-baked salmon with roasted asparagus (in the spring) or with maple glazed brussel sprouts (in the winter).

Unique Strawberry Jam

We've purchased "Berry Hot" jam from one of the Greenmarket vendors - strawberry jalapeno I think. It's delicious and definitely a departure from typical combinations.

Win Tickets to the 'Potlikker Film Festival'

My husband is a true barbecue lover, having grown up in North Carolina. He no doubt has a pit master whose fare he is most looking forward to sampling at the event. I am a huge supporter of my husbands love of barbecue, but am myself a vegetarian who grew up in Minnesota. So I am looking forward to Jennifer Gibson's desserts!

A Sandwich a Day: Pret a Manger's 'Famous Ham & Cheese'

Ooh! I forgot about the crayfish & rocket! That was the first thing I ever got at Pret - I popped in to see what the place was, saw that, and couldn't resist. I go pretty frequently still but have not seen that one in years. Try the Coco-Nut cookie, though. I love the Chocolate Chip, but I love the Coco-Nut even more...

Cook the Book: 'Ready for Dessert'

My grandmother's coffee cake served warm. Or my other grandmother's apple crisp and apple pie.

Cook the Book: 'Ready for Dessert'

My grandmother's coffee cake served warm. Or my other grandmother's apple crisp and apple pie.

Cook the Book: 'Ready for Dessert'

My grandmother's coffee cake served warm. Or my other grandmother's apple crisp and apple pie.

Cook the Book: 'Ready for Dessert'

My grandmother's coffee cake served warm. Or my other grandmother's apple crisp and apple pie.

Cook the Book: 'Ready for Dessert'

My grandmother's coffee cake served warm. Or my other grandmother's apple crisp and apple pie.

Last minute trip to Paris - recommendations on where to eat

My husband and I decided to take a last minute long weekend vacation in Paris. Our favorite part of travel is sampling the local food culture - especially desserts. Would love any Serious Eaters' advice on patisseries, restaurants, markets etc. we should make sure to try to visit.
(We leave this Thrusday so anywhere that requires reservations more than a week in advance is probably out....)

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