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From Recipes

Dinner Tonight: Turkey Fricassée with Mushrooms

I'll bet some adaptation of this would be great with leftover turkey!

From Recipes

Gluten-Free Tuesday: Millet

I confess it makes me think of bird seed, which is the form I always experienced it in growing up...

From Serious Eats

Unique Food Trends: Denver, Colorado

Noodles & Co. is not bad for chain food. Eat in, though; the takeout packaging is heinous.

That pizza dough is way too pouffy.

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judicious use of lox

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Science experiments

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French in a Flash: Chouquettes

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Recent Comments | Response to Comments

From Recipes

Dinner Tonight: Turkey Fricassée with Mushrooms

I'll bet some adaptation of this would be great with leftover turkey!

From Recipes

Gluten-Free Tuesday: Millet

I confess it makes me think of bird seed, which is the form I always experienced it in growing up...

From Serious Eats

Unique Food Trends: Denver, Colorado

Noodles & Co. is not bad for chain food. Eat in, though; the takeout packaging is heinous.

That pizza dough is way too pouffy.

From Slice

Portland, Oregon: Apizza Scholls

Cute family story about Apizza Scholls - my mom was visiting my sister and her family in Portland and they decided to take the kids (ages 2 and 4 at the time) to dinner here. Now, my nieces are normally pretty good in restaurants, but it was getting late in the day, and the wait was wearing them down. Finally they got seated, then finally their Margo'rita pizza made it to the table, and my older, veg-phobic niece saw the basil leaves and screamed the immortal words, "There's salad on my pizza!"

From Serious Eats

What's Your Favorite Sandwich?

Fresh-roasted turkey on rye with coleslaw, tomato, and pickle.

From Recipes

Dinner Tonight: Fennel-Dusted Chicken with Brown Butter and Capers

Where does one buy fennel dust? Is it more a farmer's market thing or a Penzey's thing?

From Talk

Jewish New year foods

Is this supposed to be a joke? Meat from the head of an animal is symbolic for some people but I have never heard of eating beef lung or heart for R"H.

Have yourself some nice apples and honey, honey cake, and a round challah. Who says you're supposed to eat things you don't like?

From Recipes

Dinner Tonight: Baked Ziti

@jinx35 - perhaps, but I've definitely had the opposite problem with baked ziti.

I'd add that I appreciate that this recipe is vegetarian. I have been known to throw in some soy meatballs, which is tasty, but perhaps even unnecessary.

From Serious Eats

This Week in Eating Out

In the South, even banana pudding is (in my experience) not really made with banana-flavored pudding (icky, artificial) but with fresh banana slices in sweetened, condensed milk-enhanced, whipped cream-enhanced vanilla pudding (and with Nilla wafers, of course). So this pie is kind of banana pudding in a crust.

From Serious Eats

Damn Good Frozen Custard from Scooter's in Chicago

@Heartofglass... except that in northerly climes like Wisconsin and Boston, ice cream/frozen custard is huge all year round; I hold that eating frozen dessert in mid-winter is a great way to adapt to the cold.

From Talk

Julia Child's House

Actually it was the teenage daughter who said she'd never heard of Julia. That's not quite as bad.

From Serious Eats

We Know You're a Foodo, But Do Fancy Yourself a Poet?

This is cool. The Times of London has a similar contest - you submit a recipe in the form of a poem. (Or vice versa.)

From Serious Eats

Snapshots from Paris: Lobster Sandwiches and Goose Fat Fries at Spring

@Chowdahead - I know what you mean... but if they can keep them alive they're fresh, no?

From Serious Eats

Alice Waters' Startup Story

What finsbigfan said. Are we just going to take her word for what an angel of a boss she is, or do we know that the employees have some real leverage in their workplace?

From Serious Eats

Seriously Asian: Searching for the Perfect Wok

I, too, am concerned about what engmcmuffin said: using a nonstick surface at high heat (like you'd have to use with a wok)... Calphalon used to make anodized aluminum pots and pans that didn't have a nonstick coating - are those no longer available?

From Talk

What do you go "out" for?

I keep my kitchen kosher/dairy (long story) so anything non-kosher I eat out. I will cook things like chicken at other people's houses.

From Serious Eats

Weekend Cook and Tell Roundup: 'Julie & Julia'

I highly recommend Reine de Saba, the Queen of Sheba chocolate cake. Easy, elegant, reliable, and most of all fabulous. I didn't do it this weekend and don't have a photo, but I have made it many times.

From Serious Eats

Any Bring-From-Home Snack Ideas?

I can't bring snacks to work. They get eaten before lunch the same day.

From Serious Eats

In Season: Basil

Agree w/ Lotus7 - freeze it (possibly before adding the cheese). Another idea is soupe au pistou, or pasta fagioli, or really any vegetable or light pasta soup - just stir it in, grate on some parm.

From Serious Eats

Egg in Toast: What Do You Call It?

@tankwatkins - um, really? ever heard of convergent evolution? I sincerely doubt that - one great chef at one time had the idea to put an egg in a hole in a piece of toast this one time, and name it after his/her patron. It's not Tournedos Rossini for G*d's sake.
@ several people - it's not dry if you put lots of butter in the pan to brown the toast!

From Serious Eats

Serious Heat: Where Do You Buy Your Spices?

What, no one else buys spices in bulk from a food co-op or organic market? By far the cheapest way to buy, once you have the little glass jars. Either that or an Indian, Chinese, or Korean grocery, and for a super-specialty item that I can't get elsewhere, Penzey's (very spendy!). Never from the supermarket, unless it's an emergency.

From Recipes

Dinner Tonight: Turkey Fricassée with Mushrooms

I bet the shiitake farm was a cool experience;
I had no idea that fricassée essentially means poultry in a stewed preparation with creamy sauce....cool!

Growing up my fathers' chicken fricassée was done with capers, mushrooms and a dark-thick asparagus sauce....served over rice.
mmmm.... miss papas cookn'

From Serious Eats

Unique Food Trends: Denver, Colorado

That brewery would be BreckEnridge, not BreckInridge.

From Serious Eats

Unique Food Trends: Denver, Colorado

Hate to say this, but Chipotle's is WAY overrated! Everytime I get a burrito it always packed with too much rice and not enough meat and veggies! And the ingredients aren't really flavorful and don't come together when eating.

From Serious Eats

Unique Food Trends: Denver, Colorado

Beau Jo's is vile. For a city that's supposedly the healthiest in the country, Beau Jo's pizza is a gutbuster abomination.

From Serious Eats

Unique Food Trends: Denver, Colorado

Alexholyk - Agreed. I came upon this article while looking up all of the chains that started in Colorado, and it really is pretty crazy. Chipotle, Qdoba, Einstein Bros, Noodles, Quiznos, Smashburger, Tokyo Joe's (you'll see about this one), etc. I love the denver food scene. Recently there was an article in a local mag about the top 100 dishes in the city, and I'm writing a blog about eating every one of them and my review of each:

www.musteatdenver.com

jko

From Recipes

The Secret Ingredient: Pomegranate Molasses

I stumbled upon this site looking for recipes for Pomegranate Molasses, and I'm so glad I did! I love the Secret Ingredient idea and can't wait to check out the others! And these Pomegranate Molasses and Pine Nut Cookies are going to be a nice change to make for Christmas! Thanks for the inspiration!

From Serious Eats

Unique Food Trends: Denver, Colorado

THANKS YOU SE!!! While I was living in Denver, I kept wanting it to get some national recognition for... something or other, I didn't really know. But now, living in NY, you totally hit the nail on the head with some of these (although you might mention the ubiquity of Panera and all the independent restaurants with brand name-quality style in Denver AND Boulder...). I miss it all - and Greystone Meadery is the greatest! I second the notion that Colorado deserves some dedicated food blogging!

From Serious Eats

Unique Food Trends: Denver, Colorado

As a Denverite living away from home, I am so glad to see Denver food getting some recognition. I enjoy, appreciate and most of all miss all the tasty offerings listed here but you are missing out if you have never eaten at Snooze....

From Recipes

Gluten-Free Tuesday: Millet

My mother has been gluten free for as long as I can remember, and she would always make millet growing up. One trick she taught me now that I am cooking on my own, is to use millet flour instead of regular flour to dredge chicken and fish with before pan-frying. It actually creates a much crispier finish than regular flour, and even though I am not gluten free, I have stuck with it! Try it with this Lightly Fried Tilapia with Caper Brown Butter and you'll see what I mean!

From Recipes

Gluten-Free Tuesday: Millet

Oops - poor rice farmers during the feudal era...not present day rice farmers.

From Recipes

Gluten-Free Tuesday: Millet

I read that millet was what poor rice farmers could afford to eat in Japan, if they could afford even to eat that. I didn't realize it was still looked down upon.

The only millet I've ever had was millet jelly, a chewy Japanese candy wrapped with an edible rice wrapper and came with a little toy. I didn't know it was readily available. While it is grown in the Midwest, I wonder if it's available where I am in the Midwest/Northeast. I'd love to check it out. Thanks for the article and recipe.

From Recipes

Gluten-Free Tuesday: Millet

I have to pipe up because the first time I cooked millet, I really botched it (maybe overcooked?) and then stayed away from it for a few years. Then I tried it again for some recipe, got it right, and now I love it. (I think I usually prefer it chilled or cooled and then reheated for some reason--it never seems quite right to me straight out of the pot.) So, if you try millet and you don't like it...try try again!

From Recipes

Gluten-Free Tuesday: Millet

"Truly good tofu, however, is made fresh that day, still warm, silky on the spoon, and something else entirely than what you have in your head."

I'm not sure about that, gluten free girl! Packaged tofu is what everyone has access to, and it's delicious when cooked properly. And not all delicious tofu is silky - some of it is firm, some fried, some stinky b/c it's been fermented....all wonderful-tasting! And not all tofu is warm - some of it is ice cold and served in a pudding. Geez - feel like I need a Venn diagram :)

Great post, though. I love experimenting w/ grains b/c it's an easy way to experience different textures.

From Recipes

Gluten-Free Tuesday: Millet

I love millet - either cooked and prepared as a salad or side - or baked in bread. It always remains crunchy in bread and lends a nice tooth.

From Serious Eats

Unique Food Trends: Denver, Colorado

Could this be the start of Serious Eats featuring Colorado and its gems in addition to all the other great features? There certainly was a lot missed and would be happy to help.

From Slice

Portland, Oregon: Apizza Scholls

Unfortunately, the best pie in Brian's repetoire hasn't been on the menu in a long time: the clams casino -- the bacon bianca with littlenecks in shell. Yeah, yeah, it'd be easier to eat if the clams weren't in the shell, but then they wouldn't release their essence to the top of the pie, which is what made it so fantastic. Here's the version Bourdain had when he came:

http://www.extramsg.com/albums/album600/boudain_at_apizza_25.sized.jpg

From Serious Eats

Unique Food Trends: Denver, Colorado

I recently moved from Denver to St Louis and didn't think Denver really had a unique food trend. Reading this article reminded me that I've eaten Chipotle, Noodles & Company and drank Fat Tire just within the last four days. Also ate at Beau Jo's on my last trip home. I miss Colorado...

From Serious Eats

Unique Food Trends: Denver, Colorado

Yay, Denver food. I am also puzzled at the failure to mention Tokyo Joe's or Thai Basil. But really excited that Pablo's Coffee got a (small) mention. Check 'em out, they make the BEST coffee ever!

From Serious Eats

Unique Food Trends: Denver, Colorado

Although it's in Fort Collins, not Denver, you can't talk about Colorado craft brewers without mentioning New Belgium Brewing Co - the best beers in the state. And for a huge selection (75+) of tap beers, specializing in microbreweries and imports, you can't beat the Falling Rock Tap House on Blake St in LoDo, near Coors Field.

From Serious Eats

Unique Food Trends: Denver, Colorado

I am popping down to Denver this weekend and no trip there would be complete without breakfast at Snooze. And maybe a second breakfast at Mona's.

Denver is THE PLACE for breakfasts!

From Serious Eats

Unique Food Trends: Denver, Colorado

Yay for a Denver post! I used to think Denver didn't have much going for it in the way of unique food offerings, but then I started to travel more and realized how hard it was to find fast-casual food outlets (Chipotle, Tokyo Joe's, The Spicy Pickle, Noodles, etc.) and decent green chile anywhere else. You can find anything you want here, as Denver's "Crossroads of the West" location pulls in good representatives of all types of food cultures.

From Serious Eats

Unique Food Trends: Denver, Colorado

I love Chipotle's burrito bowl with rice, chicken, black beans, extra pico, cheese and sour cream.

From Serious Eats

Unique Food Trends: Denver, Colorado

As a New Mexican living in Denver, NM definitely gets the claim on the green chile cheeseburger.
Even though the availability of green chile in CO is much better than any other non-NM state, it's still no where near that of New Mexico. That being said, NM Red and Green are becoming a standard of CO food. I can get green chile on my Sonic cheeseburger :)

From Serious Eats

Unique Food Trends: Denver, Colorado

Although your fast-casual list doesn't include Tokyo Joe's, I'm a big fan (even after working at one for almost three years). It's like the Chipotle of Japanese food.

I can only hope their plans include eventual nationwide expansion, because I miss my combo bowl, half rice half noodles, with broccoli and teriyaki sauce.

Recent Posts

From Talk

judicious use of lox

From Talk

Science experiments

Recent Favorites

From Recipes

French in a Flash: Chouquettes

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