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From Serious Eats

Cook the Book: 'New Classic Family Dinners'

My grandma is from the south and family dinner with her often involved ham, biscuits and pickled watermelon.

From Serious Eats

Cook the Book: 'The Craft of Baking'

I was at Ladouray in Paris and ate the most wonderful desert with caramelized puff pastry, delicious pastry cream, and fluffy whipped cream.

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

Saag paneer was the first spinach dish I actually liked. It was the beginning of a great relationship.

From Serious Eats

Cook the Book: 'Canal House Cooking, Vol. 1'

spaghetti with zucchini strands, fresh corn, cherry tomatoes, olive oil, garlic, and a little lemon

fruit desserts are my favorite also

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Recent Comments | Response to Comments

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

My grandma is from the south and family dinner with her often involved ham, biscuits and pickled watermelon.

From Serious Eats

Cook the Book: 'The Craft of Baking'

I was at Ladouray in Paris and ate the most wonderful desert with caramelized puff pastry, delicious pastry cream, and fluffy whipped cream.

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

Saag paneer was the first spinach dish I actually liked. It was the beginning of a great relationship.

From Serious Eats

Cook the Book: 'Canal House Cooking, Vol. 1'

spaghetti with zucchini strands, fresh corn, cherry tomatoes, olive oil, garlic, and a little lemon

fruit desserts are my favorite also

From Serious Eats

Threadless T-Shirt Giveaway: A Piece of Cake

Carrot cake because I'm a sucker for cream cheese icing and the spiciness of carrot cake is the perfect balance.

From Serious Eats

Threadless T-Shirt Giveaway: Lemon Aid

Muddle the lemons and sugar like you're making a mojito and then add water. and i agree about the mint.

From Serious Eats

Threadless T-Shirt Giveaway: Pancake Mountain

pancakes made with a combo of cornmeal, whole wheat, and white flour have the best texture and flavor. I also use buttermilk and baking soda for maximum fluffiness.

From Serious Eats

Cook the Book: 'Modern Spice'

I cook indian inspired food all the time but I would love to learn more about how to use indian spices and make REAL Indian food. Sometimes I want to try but the ingredients list always intimidates me.

From Serious Eats: New York

Weekend Giveaway: Tickets to NYC Food Film Festival Opening Night

When the restaurant critic in ratatouille tries the ratatouille at the end of the movie. Who knew animated food could look so tasty!

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

I once improvised and made a strawberry rhubarb quick bread that turned out delicious!

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

my grandma used to make the best zucchini relish with squash from her garden. I'd love to be able to do the same!

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

whole wheat pasta with white beans, argula, sundried tomatoes, garlic and rosemary. finish with a splash of lemon and some parm cheese.

From Serious Eats

Cook the Book: ''Wichcraft'

in mexico i ate tons of delicious sopas with beans, nopales, queso fresco and fresh salsa and i think that combo would be awesome in sandwich form

From Serious Eats

Cook the Book: 'Urban Italian'

Homemade pizza with butternut squash, caramelized onions, and goat cheese.

From Serious Eats

Cook the Book: 'Food Matters: A Guide to Conscious Eating'

I became a fan of the minimalist column when I first started cooking. Thats how I learned that homemade really is best. I love his granola recipe because it is so simple, uses no oil, and tastes better then anything out of box.

From Serious Eats

Cook the Book: 'Kneadlessly Simple'

Cinnamon rolls! They are so much better homemade and well worth the effort.

From Talk

Teach me tofu

My favorite way to cook with tofu is bake it to put on salads or in wraps. I cut the tofu into strips and marinate for several hours (up to a day) in some mixture of soy sauce, rice vinegar, sesame oil, and minced garlic. Actually you could use any marinade you like. Then I bake it at a low temp (about 250) for up to an hour, flipping once. The flavor gets really concentrated and the texture is great! I'm not sure how well silken tofu would work, but you might have interesting results.

From Serious Eats

Valentine's Day Giveaway: Macarons from Itzy Bitzy Patisserie

I love dried fruit and nuts so how about almond cookies with a raisin spice filling

From Serious Eats

Cook the Book: 'Osteria'

vegetarian chili over a baked potato with cheese. Warm, filling, yummy

From Serious Eats

Cook the Book: 'Baking Unplugged'

I worked as a breakfast cook for a small resort one summer and one day when we were all out of white flour I made bran muffins with whole wheat flour and they turned out as dense little pucks!

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Thank you for participating, and congratulations to our winners:

quack
rebeccadiamond
Ron Manley
Monelle
lucylucy


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

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

My mom would make a dish with country ribs and sauerkraut that was so good! I'm glad I finally learned how to make it.

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

One of our favorites would be roasted turkey with dressing, mashed potatoes and gravy, butternut squash, green bean casserole and homemade biscuits.

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

I've always loved stew that's cooked all day in the slow cooker paired with a mixed green salad and freshly baked bread.

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Our favorite dinner meal is Lasagne, baked potatoes, Caesar Salad, Garlic bread and cherry pie. garrettsambo@aol.com

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

When it gets cool, the husband likes to make turkey chili and I make the honey cornbread. So good!

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Our fav meal is an oven roasted chicken with sides like green beans creamed potatoes and a nice dessert like cheese cake

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Deep fried breaded chicken breasts make with homemade super crunchy breadcrumbs :)

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Cold weather is chili time! Made with fresh tomatoes, chunks of steak and some diced habanero for a little extra kick. A big bowl of chili, caesar salad, and cheddary potato rolls are a truly memorable and satisfying meal.

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Mom's homemade shrimp creole night is a big family favorite year-round, followed by Mom's holiday time cookie bake-a-thon. Yum!

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

I love my Mom's boiled chicken and a big bowl of soup she makes with the stock!

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Kielke and farmer sausage with "gravy" (aka cream sauce with onions). Oh thank goodness for Mennonite roots. If only I worked like a farmer to work it off.

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

I love pot roast with roasted potatoes, onions, and carrots. YUM!

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Spaghetti and meatballs always goes over well here.

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