My husband and I are going to SF over Thanksgiving and my sister in law and her friend are joining us. Since we're all away from home we will be eating out for Thanksgiving. Here's the tricky part: My husband is not a fan of traditional turkey dinner, I am, and my sister in law is veggie (and not sure about her friend). Maybe there is no solution to keep everyone happy but it would be so nice...a girl can dream right? I have a list of places we want to eat but none have info on their T-day plans...any native SF-ers here that can help me?? Giving many thanks already if you can :)
So I got alot of awesome peppered bacon from Loveless Cafe 2 weeks ago and then a friend who was south also brought me more of this bacon. I mean, I love bacon, but dang, I have a lot of bacon. We opened it this weekend and ate a lot of bacon and egg breakfasts, mmm. This stuff is well cured but doesn't hold up well in my sad little fridge (yeah the thing is 1/2 or 3/4 size) so I cooked the rest yesterday and used some of it crumbled in a salad last night. But needless to say there's a ton left...what else can I do with this extreme excess of cooked bacon beside salad topping and a carbonara?
We threw a little shindig today to say goodbye to SE Ad Sales Director Erin Adamo. I mixed up this bubbly punch—it's a good brunch or predinner drink: a little tart, a little sweet, and a little more complex than you'd expect.
Looking for that special someone? Maybe Jon is your man. He loves cheeseburgers. Really loves cheeseburgers. He wants to eat every cheeseburger. Just thinking about the impossibility of the task makes him break down in tears. You may never find another man who loves cheeseburgers as much as he does. This is a once-in-a-lifetime match.
I've long stopped counting on airline food as a viable meal; with some airlines still serving those terrible little trays of mushy pasta and limp salads, some now charging $9 for stale sandwiches, and some not serving food at all, it's generally easier to bring your own meal aboard or just eat ahead of time. So I was stunned when this tray landed in front of me on an Air France flight, economy section.
Since we are talking casseroles this week on Cook the Book, we had to include one of our favorite wintertime casseroles—the pot pie, as warm and savory and crusty as you could imagine. This Lemony Chicken Pot Pie with Parsley Biscuit Crust from Faith Durand's Not Your Mother's Casseroles is a gorgeous reinvention of the classic meat-meets-pastry classic.
Roasting these cashews twice ensures that they are toasty and crisp. The spicy curry, cumin, and cayenne are complimented perfectly by the caramelized brown sugar and just a hint of butter. Adapted from Better Homes and Gardens...
Fact: half of the word "pancake" is comprised of the word "cake". Actually, if you want to get really technical, it's slightly more than half. And in celebration of bringing more cake to the pan, I'd like to present my newest invention: Funfetti Pancakes.
There are burgers, and then there are burgers. The one served at this classy German-inspired eatery is arguably the best in Portland.
Taking into account a person's food likes and crafting a homemade gift for them can be a thoughtful, touching gift for the holidays. The joy is not just in giving the gift, but also in making it. For the spice-savvy person in your life, here are 10 homemade spicy gift ideas from harissa to honey-chile butter. Do you have any zesty homemade gifts you make?
Even in an era of heightened food awareness and activists fighting for sustainable food across the country, there are still great inequities in the American agricultural system. One of the most harmful is the plight of tomato pickers in Immokalee, Florida. The Immokalee region has a $600 million tomato growing industry, and its workers are some of the most abused and poorly paid laborers in the country.
The grill can be your best friend during the holidays—with an overloaded oven and range, the additional cooking space outside of the kitchen can be a godsend. When I came across this dessert recipe for grilled apples, I jumped on it.
This gratin from Lyniece North Talmadge's The Sweet Potato Lover's Cookbook takes chunks of sweet potatoes and bakes them with a mix of cream, thyme, parmesan, and gruyère until molten, bubbly, and brown. It's just as rich and creamy as you'd imagine with a list of ingredients like that, with the cream and cheese melding with the potatoes, creating a custard-like filling, and a top and bottom crust with plenty of browned, scrape-able bits—the tell-tale sign of a great gratin.
Despite any inauthenticity, this take on teriyaki from Mad Hungry is delicious. Allowing the salmon to marinate for half hour or so then sliding it under the broiler makes it comes out deeply flavored, moist, and tender. You can't ask for much more out of a piece of fish.
This amazing skillet dish brings the flavors of Tuscany right into your own home. Ready in just 35 minutes, it's simple and delicious.
[Photograph: Freddog] Happy Halloween, everyone! Blogger Freddog says, "This guy at work went all out for his Halloween costume and desk decoration. I really hope he plans on taking it one step further and gives out hamburgers." AHT gives...
Watch Favorite Foods with Chef Michael Symon and enter for a chance to win premier Viking appliances.
To prepare your home with a little autumn flair, you don't need wallpaper borders of leaf-motif or plastic skull bowls. Autumn home decorating can incorporate items from around the house to inspire your harvest mood. Here are some ideas that make make use of old cans, corn husks, acorns, bird seeds, paper bags, and more.
Hey, how has this not yet been posted at SeriousEats? I found it via, of all places, a Cook's Illustrated forum when trying a few searches for a different SE thread here. http://www.foodandwine.com/articles/40-big-food-thinkers-under-40 40 Big Food Thinkers Under 40 My...
Roasted garlic butter is the secret to this crispy, juicy roast chicken, served with roasted whole garlic cloves in a garlic and wine pan sauce. Simple and so good.
Note: Read about the science behind the wings here....
In the latest issue of Food and Wine, wine editor Ray Isle recommends 100 bottles to drink now. Some of them are good values, such as Borsao's Tres Picos Garnacha and Veramonte's Sauvignon Blanc. (The Veramonte is one of several Sauvignon Blancs that made our Top Picks Under $10.) Other wines on the list are serious splurges: sure, Dom Pérignon is great, but is that really how you want to spend $150? Isle's recommendation for grower champagne (from Pierre Gimonet et Fils) is probably a better value.
Few things warm my heart quite as much as watching a flock of bug-eyed watermelons deliriously frolic and dance in a park to a happy tune. These are the happiest watermelons in the history of all watermelons.
Meet the amazing folks at God's Love We Deliver, who deliver 24,000 meals weekly to homebound New Yorkers, and they have been doing this for 25 years. More specifically, I want to introduce everyone to my new 95 year-old friend Natalie. You'll see from watching the video that although Natalie already has a boyfriend, I'm hopeful that she and I can work something out. She's that special.